Cinnamon Rolls Recipe

This cinnamon roll recipe is made with scalded milk, active dry yeast, cinnamon and sugar, and is topped with powdered sugar icing.

Winter 2017

  • These homemade Cinnamon Rolls are made with yeast and topped with powdered sugar icing.
    Photo by Fotolia/Brent Hofacker

Yield: 12-15 rolls

Cinnamon Rolls Recipe


• 1 cup milk
• 1⁄4 cup water
• 1 cup butter, room temperature, divided
• 3⁄4 cup sugar, divided
• 1⁄2 teaspoon salt
• 1 package (.25 ounce) active dry yeast
• 4 cups flour, divided
• 1 egg, beaten
• Cinnamon, to taste
• Powdered sugar icing or glaze


In a heavy saucepan, scald milk. Stir in water, 1⁄2 cup butter, 1⁄2 cup sugar, and salt. Set aside.

In a large bowl, combine yeast and 2 cups flour. Add milk mixture and egg, and beat well. Stir in remaining flour.

Cover loosely with plastic wrap, and refrigerate overnight.

The next day, roll dough out on a lightly floured surface into a 9-by-15-inch rectangle.

Spread remaining butter over dough. Sprinkle cinnamon and remaining sugar over butter. Roll dough up jellyroll-style, and cut into 12 to 15 slices, about 1-inch thick.

Place rolls, sides touching, in a greased pan, and let rise in a warm place until doubled in size.

About 15 minutes before rise is complete, preheat oven to 375 F.

Bake for about 20 to 25 minutes. Remove from oven, and allow rolls to cool completely.

Frost with powdered sugar icing or glaze.

How to Scald Milk

Pour desired amount of cold milk into a heavy saucepan, and place over medium heat.

Using a candy thermometer, bring the milk to 180 F., stirring frequently with a wooden spoon or spatula. (NOTE: If you don’t have a thermometer, you can tell that the milk is scalded when there’s a thin film of foamy cream on the surface, and there are little bubbles all around the sides of the saucepan.)

Remove from heat, and set aside to cool to desired temperature before using in your baked goods.

Find more classic Capper's Farmer homemade breads in Easy Bread Recipes.

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