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Homemade Cinnamon Rolls

Author: Jennifer Locklin


For the Dough:

  • 1 quart  Whole Milk
  • 1 cup  Vegetable Oil
  • 1 stick butter
  • 1 cup  Sugar
  • 1 tablespoon salt
  • 2 packages Active Dry Yeast 0.25 Ounce Packets
  • 8 cups  + 1 Cup Extra All Purpose Flour
  • 1 teaspoon  (heaping) Baking Powder
  • 1 teaspoon Baking Soda

For the Filling:

  • 2 sticks salted butter softened
  • 2 cups packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 teaspoon salt

For the Icing:

  • 8 ounces cream cheese softened
  • 1 stick salted butter softened
  • 1 (2 lb bag) powdered sugar
  • 2 teaspoons vanilla
  • 1/4 cup milk or more for thinning


For the Dough:

  • Heat the milk, vegetable oil, 1 stick butter, sugar and salt in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm.
  • Whisk in the yeast and let it sit for 1 minute. Pour yeast mixture into the bowl of a stand mixer.
  • In another bowl, whisk together 8 cups flour, baking soda, and baking powder.
  • Add flour mixture to the yeast mixture.
  • In the bowl of a stand mixer with the dough hook attachment, mix on medium speed for 2 minutes.
  • Remove hook and cover with a clean kitchen towel, and set aside in a warm draft-free place for about 30 minutes to an hour or until double in size.
  • Remove the towel and punch dough down.

To make the filling:

  • In a small bowl, combine softened butter, brown sugar, cinnamon and salt. Mix into a paste.

To assemble the rolls:

  • Remove half the dough from the bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled thin, about ¼”.
  • Spread 1/2 of the cinnamon filling onto the dough, spread evenly.
  • Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Also, pinch the ends closed.
  • Cut the log into equal portioned slices. I usually cut my rolls thick, about 3/4-1” thickness. Place slices in a large greased baking dish.
  • Cover pan with a clean kitchen towel. Repeat process with remaining dough.
  • Allow rolls to rise, covered for about 30 minutes or until doubled in size.
  • Remove the towel and bake for 20 to 25 minutes or until golden brown. Don’t allow the rolls to become overly brown or they will become dry. Cover with foil if browning too quickly.

While rolls are baking, mix Icing:

  • Combine cream cheese, powdered sugar, butter, vanilla, in medium bowl. Using electric mixer and beat until smooth. Thin with milk to desired consistency. (I like mine a little thicker than honey)
  • Drizzle icing over warm rolls. Any leftover icing can be kept in a zip top bag in the freezer for future use.
  • Best served warm! Can be kept at room temperature (covered with plastic wrafor several days.