Ooey Gooey Cinnamon Rolls!

The yeast roll dough in the post before this one is very versatile and can be used for various other tasty recipes.  One of my favorites is homemade cinnamon rolls.  After making these, you will never want to open another can of cinnamon rolls again. 

Click here for the recipe for the Yeast Rolls!!! 

This is one of my father's favorite things that I make. He has always loved a cinnamon roll, a honey bun or a danish of any kind and he says these are some of the best!  He is the connoisseur of sweet rolls so to

 If you are serving these for breakfast, it's best to make them the night before and let them rise through the night, ready for baking when you get up.

Take 1/2 of the yeast roll recipe in the post before this one and roll it out into a circle. You can substitute a thawed loaf of frozen yeast bread like Rich's.  If you use the yeast roll recipe, you can freeze the other half of the dough in an airtight bag for up to a month or you can make dinner rolls for dinner and make the cinnamon rolls for breakfast the next morning.   

Roll the dough somewhat thinner than you do for the yeast rolls.  Melt 1 stick of butter in a 9"x13 pan, pour almost all of it on the rolled out dough, leaving enough to coat the bottom of the pan.  Spread the melted butter over the dough all the way to the edges. 

 Mix 1 cup white sugar, 1 cup brown sugar and 2 tsp cinnamon.  Sprinkle this mixture over the entire dough circle covering it all.  Chop 1 cup pecans or walnuts and sprinkle these over all.  Now you start rolling it into a tight roll.  The dough will roll better if you get it cold in the fridge before rolling it out to begin with, but it isn't a must. 

With a sharp, serrated knife slice the dough into about 3/4 inch slices and place in the buttered pan.

These will need to rise again.  They should rise for about an hour or you can let them sit overnight and they will be fine.  Make sure your pan is deep enough to accommodate them as they will get big overnight.  Place them in a 375 degree preheated oven and let them bake for 15-17 minutes or until lightly browned.  Mix 1lb confectioners sugar, 2 Tbs half and half, and 1 tsp vanilla.  This should be sort of thick.  Drizzle this over the hot rolls. 


1/2 recipe for yeast rolls or 1 loaf frozen roll dough thawed (Rich's)
1 cup white sugar
1 cup brown sugar
2 tsp. cinnamon
1 stick butter
1lb confectioner's sugar
1tsp vanilla
2 Tbs half and half

Here is the link for the Homemade Yeast Roll Recipe!


  1. What about the reciepe for the dough?

  2. Where can I find the yeast roll recipe? I looked but missed it.

  3. I added the link for the yeast roll dough to the post above. It's highlighted in pink.

    1. I don't see walnuts in the recipe? I see them in the rolls. I have to make these.. yummo

  4. When you let them rise overnight, do you put them in fridge or cover on counter?

  5. I am gonna try this recipie, I think it is easiest to do the dough in the bread machine....Is that cheating??? hahaha

  6. I'd love a recipe for Bread maker dough to go with this recipe .

  7. Forgot to say , hoping for a sweet dough recipe for Bread Makers , that stays soft even when the rolls are cold . Most are good while warm but get hard when cold .

    Thank You

    1. My recipe requires a bread machine but here it goes- put ingredients in the machine in order listed.

      1c milk (110 degrees F)
      2 eggs
      1/3 cup melted butter
      4 1/2 c bread flour
      1 package of vanilla pudding (optional but oh so worth it)
      1 tsp salt
      1/2 c sugar
      2 1/2 tsp bread machine yeast

      Set machine to dough setting. Let dough rise to double size. Turn onto a floured surface, cover with towel and leave to rest 10 minutes.

      Roll out to about 16x20 inches. Spread 1/3 cup softened butter over it. In a bowl mix 1c brown sugar and 2 1/2 tsp cinnamon together. Sprinkle this over the butter.

      Roll dough and cut into 12 rolls. Put onto a greased pan and cover for about 30 minutes ( they should double in size.)

      Bake at 400 for 15 minutes.

      3 oz cream cheese (room temp)
      1/4 c butter (room temp)
      1 1/2 c powdered sugar
      1/2 tsp vanilla extract
      1/8 tsp salt

      spread icing on while they are still warm.

  8. Memaw Marsha, when you let them rise overnight, just leave them on the counter to rise. Then when you get up they will be ready to bake.

  9. Wonderfully Good....

  10. Just curious ... why do you roll into a circle instead of a rectangle? A circle is definitely easier but won't the rolls cut from the middle of the roll be larger than the rolls cut from the ends of the roll?

  11. It just naturally rolls to a circle and it doesn't matter really, because the two ends can just be trimmed off. I guess someone could go to the trouble of squaring it up, but I never take the time for all of that.

  12. Our butter does not come in sticks so what would that be in cups ?

  13. Just told the wife what will be in the oven tuesday am. Thanks a bunch!

  14. Just told the wife what will be in the oven tuesday am. Thanks a bunch!

  15. David, you are a good husband.:) Merry Christmas!

  16. I make these two or three times a month. No complaints.

  17. It's ready for the oven in the morning.... Can't wait!

  18. i really need to make these!

  19. Is there a way to make these with a sugar substitute and have them still come out as yummy?

  20. If you use the frozen bread loaf does it need to rise also? Thank you Shero J.

    1. Is there help with this question? I would like to know the answer. Maybe more details, please?

    2. You just let the bread dough thaw, not rise, so you can roll it out thin. Then after you fill it and cut the cinnamon rolls, place them in your pan and then let them rise overnight or for several hours. They will rise pretty high.


  22. Are they just as good using the loaf bread rather than the yeast recipe??

  23. I use frozen bread dough and add 1 tbsp. orange zest inside the sugars and when I make the glaze I use 2-3 tbsp. orange juice instead of milk so good and tasty :)

  24. These are slap ya mamma good!! :) I make them all the time. They are so easy and delish. I leave the nuts our because of allergies, but they are still the best cinnamon rolls I have ever eaten. I have people at work begging me to make them all the time. Thank you for this wonderful recipe!

  25. For my taste, I would reduce the sugars by half and double the cinnamon



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