Breakfast Cinnamon Rolls

  • Yield 24 servings

"These Cinnamon Rolls are a big hit for breakfast or any time."


3/4 cup hot water
2 packages active dry yeast
1 cup lukewarm milk
1 3/4 cups sugar, divided
2 eggs, beaten
1/2 teaspoon salt
1 cup plus 3 tablespoons butter, room temperature
4 1/2 cups all-purpose flour
2 sticks softened butter
2 tablespoons cinnamon


  1. Mix water with yeast and allow yeast to dissolve for 5 minutes. Melt 3 tablespoons butter. To yeast mixture, add milk, 3/4 cup sugar, eggs, salt and melted butter. Mix well. Add flour a little at a time. Mix. Knead for 5 to 7 minutes. Place in lightly greased bowl. Cover with plastic wrap and allow dough to rise in a warm place until doubled in size.
  2. Roll out dough into a large rectangle, about 1/4-inch thick. Spread remaining 1 cup butter evenly over surface to within 1/2 inch of edges. Sprinkle remaining sugar and cinnamon on top of butter. Roll up jelly-roll style. Slice into 1 1/2-inch-thick discs. Place in two 13-by-9-inch baking pans. Allow to rise again until doubled in size.
  3. Preheat oven to 350 degrees.
  4. Bake rolls 25 to 30 minutes. Brush rolls with additional butter while hot.

—Lori Jones, Lebanon, Mo.



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