1/3 cup warm water

1 Tablespoon highly active yeast

1 Tablespoon sugar

1/4 cup butter (melted)

1/4 cup warm milk

1/4 cup sugar

1/2 teaspoon salt

2 to 2 1/2 cups flour (more or less as needed)


5 Tablespoons butter (softened)

1/4 cup sugar

1/4 cup brown sugar

1 Tablespoon cinnamon


1/4 cup salted butter (softened)

1 1/2 cups powdered sugar

1 teaspoon vanilla

1 Tablespoon milk


In a small bowl, add warm water, yeast and 1 Tablespoon of sugar. Stir, and cover with a paper towel. Let sit for about 5 minutes until bubbly.

In a large bowl, stir together butter, milk, sugar and salt. Add yeast mixture when ready and stir until combined. Add one cup of flour and stir until smooth. Add the remaining flour 1/2 cup at a time. Knead for 1-2 minutes. If the dough is too sticky, you can add a little more flour.

Once dough is nice and soft, cover the bowl with plastic wrap and place in a warm spot. Allow dough to rise for about 20 minutes. If it’s a cool day, warm your oven to 200°F with a small pan of water, turn it off and set the bowl in there to rise.

While dough is rising, make the filling. Combine the butter, sugars and cinnmon in a small bowl.

Once your dough has risen, punch it down and roll out on a floured surface. You want to form a rectangle approximately 10×12 inches. It doesn’t have to be perfect. Spread filling onto the dough with a brush and then roll the dough up. I did not use all of the filling. Cut the dough into one inch pieces with floss or a large knife. Place dough onto a buttered pie dish with rolls about 1 inch apart. Let rolls rise for about 15 minutes.

Bake at 350 for 18-20 minutes or until golden brown. Remove from oven and allow to cool.

While the rolls are cooking, beat together the frosting ingredients in a large bowl and then spread on top of the rolls. You can add more milk or powdered sugar to reach your desired consistency.

Enjoy! Store in an airtight container. Reheat one roll in the microwave for 10-15 seconds.

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