Cinnamon Rolls

These cinnamon rolls are easy to make and perfect for your morning coffee. When I bake breads or pastries that require risen dough, I try to use fresh yeast because the dough rises better. I get the fresh yeast at my local bakery who sells it for only .75 cents for a 2 oz cube which is a bargain! You can also find the yeast in the refrigerated section at the grocery store.


4 and 1/2 cups regular flour (plus extra if needed)

1/2 cup regular sugar

1 egg

1 cup of milk

1 stick (8 tablespoons of butter or margarine) (melted)

1/2 teaspoon salt

1 and 1/2 packages of dry yeast or 1 cube (.6 oz) Fleishman’s cake yeast

  • 2-ounces of Cake Yeast is adequate for rising 9 – 12 cups of flour.
  • 1/3 of a 2 oz. cake is equal to 1 packet (2+1/4 teaspoons) of dry yeast

A .6-oz cube of cake yeast is roughly equivalent to 1½ to 2 teaspoons instant yeast or 2 to 2¼ teaspoons active dry yeast.


1 tablespoon melted butter

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 cup of pecans (chopped optional)


1 cup confectioners sugar

1/4 teaspoon vanilla extract

1 and 1/2 tablespoons water or more


Warm the milk in a small pan and add melted butter. Test with you finger to be sure the mixture is warm but not hot. Add the yeast, and 1 teaspoon of flour, and 1 teaspoon of sugar. Stir to dissolve and let sit for a few minutes for yeast to activate.

Beat egg in large mixing bowl then add the milk and yeast mixture. Mix slightly. Switch mixer to a dough hook and add flour 1 cup at a time.

Mix the dough for at least 5 minutes and continue beating until the dough is smooth, elastic and air bubbles form. Remove dough and knead for a few minutes on floured surface. Add more flour if you find the dough too wet. Shape into a ball and place in a greased and floured bowl. Let rise for an hour or until doubled.

Grease very well a 13×9 inch deep dish baking pan. Mix the filling in a small bowl by mixing the sugar cinnamon and nuts. Roll dough into 18×12 inch rectangle. Brush the dough with the 1 tablespoon of melted butter.

Spread the filling evenly on the dough. Roll like a jelly roll and pinch the ends tightly.

Grease a knife and cut the dough into 15 even slices.

Place evenly into the pan. Cover and let rise in a low warm oven for about 20 minutes.

Preheat the oven to 400 degrees F..Bake rolls for about 25 minutes or until slightly browned. Note: Don’t let them overcook or they will get dry.

Let cool slightly. Make the glaze by mixing the ingredients and stirring until velvety smooth. Drizzle with glaze and serve.

Note: If you like a lot of glaze on the rolls, just double the recipe.


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