Out Of This World Cinnamon Rolls

Cinnamon rolls

For the past several years, I’ve been on a quest for the world’s best cinnamon roll recipe. I’ve searched high and low. I’ve tried dozens of recipes. I’ve asked expert bakers what their secrets are. And now, finally, I think I’m starting to come close to the secrets of cinnamon roll success with these two gems. Try them both and see which your family likes better. Either way, they’re guaranteed to please!

1.) Cinnamon Rolls With Cream Cheese Frosting


These sweet, tender rolls are topped with a mouthwateringly good cream cheese icing. You can add nuts or raisins if you want. It’s impossible to eat just one! I love them best served warm with tall, cold glasses of milk, but they’re also delicious cold.


1 cup warm water

2 cups plus 2 teaspoons white sugar

2 tablespoons active dry yeast

½ cup milk

½ cup butter

1-1/2 teaspoons salt

2 eggs

4-5 cups all-purpose flour

2 teaspoons cinnamon


1 package cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla extract

½ cup butter


1.) Measure 1 cup of warm water into a large bowl. Stir in 2 teaspoons sugar and active dry yeast. Let stand 10 minutes then stir well.

2.) In the meantime, combine milk and 1/4 cup of butter in a saucepan. Heat over low heat until liquid is warm and butter melts. Remove from heat. Stir in ½ cup sugar and salt. Add milk and butter mixture to dissolved yeast mixture. Add eggs and 1½ cups of flour. Mix well. Stir in an additional 3 cups (about) of flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl (about 1 tablespoon of oil), turning the dough to make sure the oil covers the entire ball of dough. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

3.) Punch dough down; turn out onto lightly floured board. Divide in half and shape into an 18 x 9 inch rectangle (approximately). Melt 1/4 cup of margarine and brush the rectangles with melted butter. Combine 1 ½ cups sugar and 2 teaspoons cinnamon.

4.) Sprinkle half of the sugar mix over each piece of dough. Roll each up to make 18-inch rolls. Seal edges firmly. Cut each roll into 12 pieces, about 1 ½ inches wide. Place, cut side up, in a greased 9 inch round cake pans or greased 8-inch square pans. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Bake in moderate oven (350 F) about 25 minutes, or until done (golden brown). Remove from pans and cool on wire racks.

5.) To create the icing, beat cream cheese, butter, and vanilla until creamy. Stir in the sifted icing sugar until smooth. Ice the hot rolls. For a delicious alternative icing, try butterscotch frosting.

2.) Amish Cinnamon Rolls with Caramel Frosting


I’m always looking for simple and delicious reicpes to make for breakfast, and this one fits the bill. A friend from Ohio gave me this delicious recipe. The rolls are incredibly light, airy, and tender, and the caramel frosting is melt-in-your-mouth good. The secret ingredient? Mashed potatoes!


For the rolls:

2 teaspoons plus 2/3 cup sugar, divided

1 cup warm water

2 tablespoons yeast

4 eggs, beaten

2/3 cups melted butter

1 teaspoon salt

1 cup homemade mashed potatoes

6 cups bread flour

For the filling:

1 cup brown sugar

2 tablespoons cinnamon

6 tablespoons melted butter

For the caramel frosting:

1 stick butter

1 cup brown sugar

¼ teaspoons salt

¼ cups milk

1 teaspoon vanilla

2-½ cups powdered sugar


1.) For the rolls, mix together 2 teaspoons sugar, warm water, and the yeast. Let stand for 5 minutes.

2.) Mix together the rest of the roll ingredients in a large bowl and add the yeast mixture gently. Cover dough and let rise until double in size. (This usually takes around 2 hours.)

3.) While the dough is rising, make the filling. In a small dish mix together the brown sugar and cinnamon. Once it’s finished rising, roll out dough in a rectangular shape to about 1/4 inch thickness. Spread with the melted butter and the brown sugar and cinnamon mixture. Roll up and cut into 1-inch slices. Place slices approximately 1 inch apart on a baking sheet greased with melted margarine. Let rise for 1 hour and 15 minutes. Bake at 350 degrees F for 20- 25 minutes or until golden brown.

4.) While the rolls are baking, make the caramel frosting. Melt the butter in a saucepan over low heat. Blend in the brown sugar and salt. Cook on low for 2 minutes, stirring constantly. Add milk. Remove from heat and add vanilla. Let cool and then add the powdered sugar. Spread a thin layer on the rolls once they have cooled off.

Kendra Smith is a food blogger who loves trying and creating new recipes. Breakfast is her favorite meal of the day, so she’s always eager to find new recipes to try.

Image Credit: 1, 2, 3.

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