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How to Make Cinnamon Rolls

Cinnamon rolls are sweet bread made from yeast dough. The dough is usually stuffed with a mixture of sugar and cinnamon. They are rolled, cut is small portions, and then baked. What you get are spiral-shaped aromatic cinnamon rolls. These rolls can also be glazed or topped with caramel. They are best eaten while still warm or with hot coffee.


  • 5 cups all-purpose flour
  • 1 (18.25 ounce) package dry cake mix
  • 2 (.25 ounce) packages quick-rise yeast
  • 2 1/2 cups warm water
  • 1/4 cup melted butter
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon


  • 6 tablespoons butter, softened
  • 3 cups confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons milk


  1. Mix yeast, warm water, 4 cups of flour, and dry cake mix. Stir until smooth.
  2. To make soft dough, gradually put in the leftover flour while stirring continually.
  3. When done, sprinkle flour on a wooden or flat surface and knead the dough for about 5 minutes.
  4. Transfer the dough to a greased bowl and cover to let it expand to twice its size. This will be for 45 minutes.
  5. Punch the dough once. Lay in a floured surface one more time and cut into two.
  6. Shape each half of the dough into a 14-in. x 10-in. rectangle.
  7. Brush the top with melted butter and then scatter the cinnamon and sugar evenly on top.
  8. Roll the rectangular dough like a jelly-roll. Slice the roll into 12 pieces and place each piece in a greased baking pan.
  9. Cover and leave for 20 minutes to let it rise.
  10. Place in a 400 degrees F preheated oven and bake for 10-15 minutes. Set aside to cool.
  11. For the frosting, combine vanilla, confectioner’s sugar, and cream butter. To achieve the right consistency, add enough milk. Frost the mixture on top of the warm rolls.

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