Homemade Cinnamon Rolls

Homemade Cinnamon Rolls


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A sweet and easy recipe makes this the best of all copycats. These cinnamon rolls are the closest you'll get to a Cinnabon without a trip to the mall.

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Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

12 servings


  • Dough:
  • 1 C. warm milk
  • 2 eggs, room temperature
  • 1/3 C. melted margarine
  • 4 C. flour
  • 1 tsp. salt
  • 1/2 cup white sugar
  • 1 pkg. active dry yeast
  • Filling:
  • 1 C. packed brown sugar
  • 2 1/2 Tbs. ground cinnamon
  • 1/3 C. softened margarine
  • Icing:
  • 3 oz. softened cream cheese
  • 1/2 C. margarine
  • 1 1/2 C. confectioners' sugar
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt

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For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well. Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approximately ¼ inch thick. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan. To make filling, combine margarine or butter, brown sugar and cinnamon in a bowl. Spread the mixture evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size. Bake for 20 minutes or until light golden brown. Cooking time can vary. While the rolls are baking make the icing but mixing margarine, confectioners sugar, cream cheese, vanilla, and salt and beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing.

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