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I got this one from my mom who got it from Better Homes & Gardens.


  • 4¾ to 5¼ cups all-purpose flour
  • 1 package active dry yeast
  • 1 cup milk
  • â…“ cup butter
  • â…“ cup sugar
  • 3 eggs
  • 3 tablespoons butter, melted
  • â…” cup sugar
  • 2 teaspoons ground cinnamon
  • 1 recipe Creamy Glaze
  • Creamy Glaze:
  • Mix 1¼ cups sifted powdered sugar, 1 teaspoon light-colored corn syrup, and ½ teaspoon vanilla.


  • In a large bowl, combine 2¼ cups flour and yeast. In a saucepan, heat and stir milk, ⅓ cup butter, ⅓ cup sugar, and ½ teaspoon salt just until warm (120° to 130°) and butter almost melts. Add to flour mixture; add eggs. Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
  • On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until dough doubles in size (1 hour).
  • Punch down dough. Turn out onto a lightly floured surface; divide in half. Cover; let rest for 10 minutes. Lightly grease two 9" x 1½" round baking pans. Roll each half of the dough into a 12" x 8" rectangle. Brush with melted butter. Combine the ⅔ cup sugar and the cinnamon; sprinkle over rectangles. Starting from a long side, roll up each rectangle into a spiral. Seal seams. Cut each spiral into 12 slices. Place slices, cut sides down, in prepared pans.
  • Cover dough loosely with plastic wrap, leaving room for rolls to rise. Chill for at least 2 hours or up to 24 hours. Uncover; let stand at room temperature for 30 minutes.
  • Preheat oven to 375°. Break surface bubbles with a greased toothpick. Bake for 20 to 25 minutes or until light brown. If necessary to prevent overbrowning, cover rolls loosely with foil for the last 5 to 10 minutes of baking. Remove from oven. Cool for 1 minute. Carefully invert rolls onto wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Creamy Glaze. Serve warm. Makes 24 rolls.
  • Creamy Glaze:
  • Mix 1¼ cups sifted powdered sugar, 1 teaspoon light-colored corn syrup, and ½ teaspoon vanilla. Stir in enough half-and-half or light cream (1 to 2 tablespoons) to make of drizzling consistency.

Categories: Breakfast 
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