How to Make Classic Cinnamon Rolls - A Step-by-Step Guide

There's nothing quite like the smell of freshly baked cinnamon rolls wafting through the kitchen. And while they may seem intimidating to make from scratch, with the right recipe and a little patience, you can have homemade cinnamon rolls that rival any bakery's.

This classic cinnamon roll recipe is a labor of love, but the end result is well worth the effort. The dough is soft and pillowy, with just the right amount of sweetness, and the gooey cinnamon filling is perfectly spiced wit...

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Ingredients

  • 1 cup mashed potatoes
  • 1 cup reserved potato water
  • ¾ cup butter OR margarine
  • ¾ cup sugar
  • 2 teaspoons salt
  • 1 cup hot water
  • 2 envelopes Fleischmann's® Active Dry Yeast
  • ½ cup warm water (100 to 110 degrees F)
  • 2 eggs
  • 8 ½ cups all-purpose flour, or more if needed
  • ½ cup butter OR margarine, softened
  • 1 cup sugar
  • 1 ½ teaspoons Spice Islands® Ground Saigon Cinnamon
  • 3 cups powdered sugar
  • 6 tablespoons butter OR margarine, softened
  • 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
  • 5 tablespoons milk, or more as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr 45 mins
  • Total Time: 2 hrs 45 mins
  • Servings: 24
  • Yield: 24 rolls

  • Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
  • Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
  • Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
  • Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
  • Let rise 30 to 45 minutes until nearly doubled.
  • Bake in preheated 350 degrees F oven for 25 to 30 minutes.
  • Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.
  • Nutrition

    404 cal.

    • Total Fat: 14g
    • Saturated Fat: 8g
    • Cholesterol: 49mg
    • Sodium: 318mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 2g
    • Total Sugars: 30g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 20mg
    • Iron: 2mg
    • Potassium: 100mg