Outrageous Cinnamon Rolls

Gooey, melt in your mouth cinnamon rolls

I have been trying to perfect the cinnamon roll recipe for awhile. Some are too dry, some are too cakey, some don’t have enough cinnamon, some are too sweet. I have finally perfected the recipe. After many tries, and I’m sure a few extra pounds, I have come up with a recipe that has the perfect amount of sugary cinnamon with the right softness of dough.

This recipe does not require a lot of ingredients but it does require some time. The rising process is very important in yielding fluffy rolls that goes oh so well with the cinnamon and brown sugar filling. I also think adding a bit of half and half or milk before baking the rolls keeps the rolls moist and gooey and the filling doesn’t dry out. I use instant yeast in this recipe and bread flour. You can substitute all purpose flour and active dry yeast if that’s all you can find. If you are using active yeast you will need to dissolve it in warm (not hot) milk before adding the sugar and eggs. I think instant yeast is easier to work with because you just add it to the flour and it doesn’t need to be activated but really either is fine. Just make sure that your yeast isn’t old. I also like King Arthur bread flour instead of all purpose. King Arthur makes amazing flour. The bread flour is higher in gluten and has 12.7% protein which results in a loftier and consistent texture. I use this flour in all the bread I make. It is also great for homemade pizza dough. If you don’t have bread flour do not worry, you can use all purpose and the rolls will still be delicious. The final touch to making these rolls exceptional is spooning some half and half or milk over each roll after they have risen and before you bake them in the oven. This prevents the rolls, and filling from drying out.

I like a simple powdered sugar frosting, I do not like cream cheese frosting on my cinnamon rolls. I think its too heavy and takes away from the lightness of the rolls. The cinnamon rolls are sweet and decadent enough, the frosting should just add a bit of glaze to the top.

Can I make the dough the night before?

Yes, you can make the recipe up to when you are suppose to let the rolls rise for a second time. Cover the pan tightly with plastic wrap and place in refrigerator for up to 24 hours. Take the rolls out of the refrigerator and let them rise for about an hour before baking. They should be double the size as when you put in the refrigerator. After the rolls have risen pour half and half over them. Let the half and half absorb into the rolls. Gently pour out liquid that has not been absorbed and bake in oven as directed.

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Outrageous Cinnamon Rolls

fluffy, sweet cinnamon rolls with icing
Prep Time20 minutes
Cook Time25 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: muffins, rolls, pastry
Servings: 12
Calories: 413kcal


  • 1 cup milk – warm, not hot
  • 2 large eggs
  • ½ cup granulated sugar
  • 6 tbsp melted butter
  • 1 tsp salt
  • tsp instant yeast
  • 4 cups bread flour or all purpose


  • 4 tbsp softened butter
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • tbsp cinnamon

Pour Over Rolls Before Baking

  • ¼ cup half and half


  • 1 cup powdered sugar
  • ½ tsp vanilla
  • tbsp milk


  • Add yeast to flour, mix well and set aside
  • In a large bowl mix warm, not hot, milk with melted butter and eggs
  • Add granulated sugar and salt and mix
  • Add flour and mix well until all incorporated
  • If dough is too sticky add another ¼ cup of flour
  • Knead dough on a floured surface for 5 minutes until dough springs back slightly
  • Put dough in a lighly greased bowl and cover with plastic wrap and a kitchen towel
  • Put in a warm place and let rise for 45 minutes
  • On a lighly floured surface roll dough into a 18 x 18 square. Should be about ¼ inch thick.
  • Mix both sugars and cinnamon together in a bowl
  • Spread softened butter on dough
  • Sprinkle with sugar and cinnamon mixture
  • Gently roll dough into a log and cut into 12 slices. Each slice will be 1½ inches wide
  • Place cut rolls in a 9×13 baking dish
  • Cover and let rise for 45 minutes
  • preheat oven to 350
  • Spoon half and half over rolls and let absorb for 5 minutes.
  • Gently pour out liquid that hasn't been absorbed
  • Bake in oven for 25 minutes. If rolls are browning too much cover with aluminum foil


  • Mix powdered Sugar, vanilla and milk together
  • Let rolls cool slightly then drizzle over rolls


Serving: 1roll | Sodium: 305mg | Calcium: 68mg | Vitamin A: 369IU | Sugar: 37g | Fiber: 2g | Potassium: 140mg | Cholesterol: 55mg | Calories: 413kcal | Saturated Fat: 7g | Fat: 12g | Protein: 7g | Carbohydrates: 71g | Iron: 2mg

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