March 23, 2010

Sticky Cinnamon Rolls

So far, these are my absolute favorite cinnamon rolls! This recipe is adapted from 4 or 5 other recipes I have come across in the past. 



  • 1 envelope active dry yeast
  • 2 tbsp warm water
  • 3/4 c lukewarm milk
  • 1/4 c white sugar
  • 1/2 tsp salt
  • 1 egg
  • 2 1/2 tbsp shortening (I substituted this time with 2 tbsp stick butter)
  • 2 1/2 c all-purpose flour

  • 1 c brown sugar
  • 4 tsp cinnamon
  • 3 tbsp butter, softened

  • 2 1/2 tbsp butter
  • 1 c confectioners' sugar
  • 3/4 tsp vanilla
  • 2 tbsp hot water


  • Combine yeast and warm water, allow to stand for 5 minutes, until bubbly.
  • In a large bowl, combine yeast mixture, milk, salt, egg, shortening and 2 c of the flour. Mix well for a few minutes. Beat in remaining flour, until dough no longer sticks to bowl. Knead dough for 5 minutes, until smooth and elastic-like. Place dough in greased bowl and cover. Allow to rise in dark, warm place until doubles.
  • On floured surface, gently roll out dough to a 1/4-inch thickness in a rectangular shape.
  • Filling: Combine 1 c brown sugar and 4 tsp cinnamon in a bowl. Spread softened butter over dough. Sprinkle cinnamon sugar mixture over evenly.
  • Roll dough as tightly as you can from one end to the other. Cut into 1-inch thick pieces.
  • Place rolls onto butter-greased glass baking dish. Cover rolls with wet dish towel and set in warm place for 30 minutes.
  • Bake in 350 degree oven for 15 to 20 minutes, until light brown.
  • Combine glaze ingredients and drizzle over warm rolls.

  • Serve warm and enjoy!

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