Yeast Cinnamon Rolls

Southern Kitchen
Cinnamon Yeast Roll

Yeast Cinnamon Rolls

Serves: 20 rolls

Hands-On Time: 1 hour and 0 minutes

Total Time: 3 hours and 30 minutes



2 packages yeast

1 cup plus 2 tablespoons granulated sugar

1 1/2 cups warm water, divided

1/2 cup (1 stick) butter, room temperature

1 cup milk

2 eggs

2 teaspoons salt

8 1/2 to 9 cups all-purpose flour


1 1/2 cups packed light brown sugar

1/2 cup all-purpose flour

4 tablespoons cinnamon

1 cup (2 sticks) butter, room temperature


2 1/2 cups confectioners’ sugar

3 tablespoons corn syrup

1 teaspoon vanilla

2 to 4 tablespoons milk


To make the dough: Dissolve yeast and 2 tablespoons sugar in 1/2 cup warm water.

Place 1/2 cup butter and 1 cup sugar in a large bowl. Scald milk and pour over butter. Stir to melt. Stir in remaining 1 cup warm water. Stir in the yeast mixture. Stir in eggs. Stir in salt and 5 cups flour. Gradually stir in 3 cups more flour.

Turn out onto a heavily floured surface and knead until smooth and elastic, adding remaining flour as necessary to prevent dough from sticking. Place dough in a greased or buttered bowl, cover with a piece of greased or buttered plastic wrap or with a damp towel, and let rise in a warm place until doubled, about 2 hours.

To make the filling: Heat oven to 350 degrees. Spray 1 to 2 baking sheets with cooking spray. 

In a medium bowl, mix together the brown sugar, flour and cinnamon. Stir in the butter, first with a spoon, then using your fingers, until well-combined.

Turn out risen dough onto a smooth surface and pat or roll into a large rectangle, about 26 inches by 20 inches. Using a flat-bladed spatula, spread with cinnamon mixture. Cut into 20 1-inch strips. Starting at closest end, roll up, tucking outside edge underneath. Place rolls 2 inches apart on prepared baking sheets. Cover and let rise for 30 minutes to an hour.

Once risen, bake rolls until lightly browned, 15-18 minutes. Remove from oven.

To make the glaze: In a medium bowl, stir together the confectioners’ sugar, corn syrup, vanilla and enough milk to make a just-pourable mixture. Drizzle over rolls. Serve slightly warm or at room temperature.


Per roll: 497 calories (percent of calories from fat, 27), 7 grams protein, 84 grams carbohydrates, 2 grams fiber, 15 grams fat (9 grams saturated), 57 milligrams cholesterol, 377 milligrams sodium.

About the recipe

Everyone loves cinnamon rolls. Whip up these tasty, decadent treats and bring them over to any gathering (remember to keep a couple for yourself. Trust us, you’ll thank yourself later). 

Recipe courtesy of Deb Rapp.