Monday, April 15, 2013

Christine's Cinnamon Rolls

12 rolls

For the Rolls:
2  packages yeast
1  Tablespoon sugar
1 ¼   cups warm water (90°)
½  cup sugar
½  cup butter, softened
1  egg
1 ½  teaspoons salt
   cups flour

For the Filling:
2-3  Tablespoons butter, softened
¼   cup sugar
1 ½   teaspoons cinnamon

For the Cream Cheese Frosting:
3 oz. cream cheese, softened
¼  cup butter, softened
1  teaspoon vanilla
2  cups powdered sugar
1  Tablespoon milk

1. In a large bowl, proof the yeast by combining the yeast, sugar and water.
2.  Let proof for about 10 minutes.
3.  With a wooden spoon, stir in all the sugar, butter, egg and salt.
4.  Add in the flour, one cup at a time, and stir until the dough comes together into a ball.
5.  Turn the dough out onto a lightly floured surface and knead for a few minutes.
Use only enough flour to keep the dough from sticking to your hands and the surface.
6.  Roll the dough out to a 16x8 inch rectangle.
7.  Lather the surface of the dough very well with the softened butter, going all the way to the edges of the dough.
8.  Combine the sugar and cinnamon in a small bowl.
9.  Sprinkle the dough with the cinnamon and sugar mixture, going all the way to the edges of the dough.
10.  Roll the dough up into a log, working from the long side, so that you end up with a 16 inch long log. 
11.  Divide the log into 12 rolls.
12.  Place the cinnamon rolls into a lightly greased 13 x 9 baking dish.
13.  Cover with plastic wrap and let rise until doubled.
14.  Preheat oven to 375°.
15.  Bake at 375° for 25 - 30 minutes.
16.  Cream the cream cheese frosting ingredients together in a small bowl and frost rolls.


  1. Denise, these looks so yummy, and easy too!!

  2. I'm eating one for breakfast right now, now that you mention it.