Tasty Tuesday: Cinnamon Rolls

Did you find this helpful? Please share!


cinnamon rolls

     Here is a cinnamon roll recipe I got from over at Money Saving Mom. I’ve always had good reactions with these, and you can freeze the unbaked rolls for later.
     Now, the original recipe is actually for use with a bread machine, but I don’t have one, so I did the “by hand” version, except I did the kneading with my Kitchenaid mixer.

1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
2 eggs, lightly beaten
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading)
1 teaspoon salt
3 teaspoons rapid rise yeast


     Mix everything but flour, then add flour and knead about 10 minutes. Allow dough to rise until doubled. Roll the dough into a large rectangle and spread it with filling (see below).
Roll up and cut into 10-15 rolls and place in greased cake pans. Bake at 325 degrees for 20 minutes or until browned. Add icing when removed from oven.

4 tablespoons butter
1 1/3 cup brown sugar mixed with 2 tablespoons cinnamon

Optional raisins and/or pecans
Icing:1/2 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1/2 cup sifted confectioners’ sugar
1/4 teaspoon vanilla extract
     If you want to freeze some for later, lay some of the unbaked cinnamon rolls on a plate lined with wax paper and put them in the freezer long enough to freeze, then put them in a gallon sized ziploc bag. Take out the number you want to bake the night before, put them in a greased baking tray, and let them thaw in the refrigerator overnight. By morning they should be ready to take out and stick in the oven.
      The only changes I made to the original recipe (besides not doing it in a bread machine) is I doubled the filling, like Crystal did, and I used cream cheese frosting instead of the icing recipe included, just because I like cream cheese frosting better on my cinnamon rolls.

Did you find this helpful? Please share!


  1. I love homemade cinnamon rolls. This is a very good recipe and will be going in my recipe folder for our next family brunch.

  2. This recipe looks delicious and would be very easy to make. I’ll definitely have to try it out, thanks for posting!

  3. I really love cinnamon rolls but I have always been afraid to make them. I’m not sure why except that I am confident when it comes to using yeast. I’d love to try these though.

  4. I love cinnamon rolls, but have always been too intimidated by the recipes I’ve seen to try making them. I’m not much of a baker, but I think I could actually make this recipe! Thank you for sharing.

      1. Since I last commented on this post, I’ve made these cinnamon rolls several times! They are so good and my family loves them! Thank you again for sharing this recipe!

  5. ooh a cinnamon roll with raisins and pecans i am in love with that. they look so good. thanks for the recipe

  6. My family loves cinnamon rolls on special occasions. These look so good! I really like that the unused batter can be frozen for future use.

  7. Thanks for your cinnamon roll recipe. I am not a good cook, but used to be an okay baker. I have never made my own crust or rolled out dough. I am going to try your recipe, but I am not sure how they will turn out. I hope they come out of the oven and leave the house smelling great. However, I hope they taste great too. I will let you know.

  8. Printed, shopping tomorrow, cook Easter morning. Thanks for this wonderful recipe. I have a feeling you just started a tradition in our family!

  9. I love cinnamon rolls…but from scratch? I don’t know….I think it’s easier to go with Pillsbury! LOL

  10. These look so good – I am not great at baking but I think I am going to give it a try and make these

  11. I like your recipe. My mother-in-law made the best cinnamon rolls and no one has ever tried to out do her. She has passed away, so maybe I’ll start with this recipe and see.

  12. Thanks for a yummy recipe 🙂 I don’t cook much but I copied it for my sister, maybe she’ll make me some lol

    1. I have dairy allergies with my kiddos too – usually soy or almond milk are just fine – I recommend using the “original unsweetened” kind though as vanilla tends to leave a strange taste (at least to my family!) in baked goods.


Leave a Reply

Your email address will not be published. Required fields are marked *