Best Ever Ever EVER Cinnamon Rolls with Cream Cheese Icing

 

OK….I can officially die now….Seriously….I don’t understand how I have lived without eating these amazing Cinnamon Rolls everyday!!!!

Karl’s mom found this recipe about 30 years ago in a bread/pastry recipe book. She showed it to me and it does look like it’s 30 years old!! When someone keeps a recipe book for that long, you know the recipes in it are pure gold. It was indeed the fact for this book because I swear to god, this is the best Cinnamon Roll recipe you will ever eat!!! I mean i’m a fan of Cinnabon’s Rolls but this recipe beats the pants off of Cinnabon’s rolls!!! Plus it’s homemade!!! HELLO!!!!!

So be prepared to spend a couple of hours waiting for these little babies to rise but man, is the wait ever worth it!!!

Enough talking, get your baking on!!!

And the Cream Cheese Icing….OMG…

First step, let the yeast rise for 10 minutes

yeast

Mix the ingredients in

mixing

Knead the dough

kneading

Grease a bowl, put the dough in it and cover with a towel. Let rest in a warm place for about an hour to an hour and half or so.

before rising

I know you can’t see all that well but the dough has about doubled in size.

after rising

Punch the dough down and divide into 2. Roll each piece into a 18 x 9 in rectangle.

punching

Sprinkle each rectangle with half the sugar mixture

spreading

Roll the dough length wise

rolling

Cut each log into 12 pieces, about 1 1/2 inch a piece.

cutting

Place the rolls in 2 x 9 inch rounded pans and let them rise for 30 minutes. (This is what they look like after the rise)

The icing consistency after it is mixed

Baked rolls

Ice the rolls when they are still warm!

Recipe found in the following book : Fleischmann’s Creative world of baking ( mid 1970’s)

Course: Dessert    Yield: 18 servings    Prep Time: 140 mins    Cook Time: 25 mins  

Ingredients

  • 1 Cup of warm water
  • 2 Cup + 2 tsp of sugar
  • 2 packages or 2 tbsp active dry yeast
  • 1/2 Cup of milk
  • 1/2 Cup of margarine
  • 1 1/2 Teaspoon of salt
  • 2 eggs
  • 4 to 5 Cup of all purpose flour
  • 2 Teaspoon of cinnamon
  • 2/3 Cup of seedless dried raisins
  • 1 Teaspoon of vanilla extract
  • 1 package (8 ounce) of room temperature cream cheese
  • 2 Cup of icing sugar
  • 1/2 Cup of margarine

Instructions

  1. Measure 1 cup of warm water into a large bowl. Stir in 2 tsp sugar and active dry yeast. Let stand 10 minutes then stir well.
  2. In the meantime, combine milk and 1/4 cup of margarine in a saucepan. Heat over low heat until liquid is warm and margarine melts.Take off heat. Stir in ½ cup sugar and salt. Add milk and margarine mixture to dissolved yeast mixture. Add eggs and 1½ cups of flour. Mix well. Stir in an additional 3 cups (about) of flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl (about 1 tablespoon of oil), turning the dough to make sure the oil covers the whole thing . Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
  3. Punch dough down; turn out onto lightly floured board. Divide in half and shape into an 18 x 9 inch rectangle (approximately). Melt 1/4 cup of margarine and brush the rectangles with melted margarine. Combine 1 ½ cups sugar, 2/3 cup seedless raisins and 2 tsp ground cinnamon.
  4. Sprinkle half of the sugar mix over each piece of dough. Roll each up to make 18-inch rolls. Seal edges firmly. Cut each roll into 12 pieces, about 1 ½ inches wide. Place, cut side up, in a greased 9 inch round cake pans or greased 8-inch square pans. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Bake in moderate oven (350 F) about 25 minutes, or until done (golden brown). Remove from pans and cool on wire racks.
  5. CREAM CHEESE ICING: In a stand mixer, beat your softened cream cheese until creamy. Beat in the margarine and the vanilla. Beat in the sifted icing sugar until smooth. Put the icing on the hot rolls and let it cool down a bit.

RELATED POSTS

  • Jazzymom1991

    Two teaspoon of eggs? I am wondering if that might be a typo?

  • Jazzymom1991

    Two teaspoon of eggs? I am wondering if that might be a typo?

  • Ela

    Do we really need to put margarine and not butter for this recipe?

    • Personally, I try to use as little margarine as possible but when I try out a new recipe, I try to stick with the ingredients listed, but only on my first try! Next time I make these, I will be making them with butter. So my answer to your question is no, I don’t think you have to use margarine :). If you try them with butter before I do, please let me know how they turn out! 🙂

  • Ela

    Do we really need to put margarine and not butter for this recipe?

    • Personally, I try to use as little margarine as possible but when I try out a new recipe, I try to stick with the ingredients listed, but only on my first try! Next time I make these, I will be making them with butter. So my answer to your question is no, I don’t think you have to use margarine :). If you try them with butter before I do, please let me know how they turn out! 🙂

  • Bklynette

    Alex, will you tell us the name of the cookbook?

    • I will ask my mother in law and get right back to you!:) I am trying a bagel recipe from the same book this week end!! Can’t wait!

    • Fleischmann’s Creative world of baking ( mid 1970’s)

  • Bklynette

    Alex, will you tell us the name of the cookbook?

    • I will ask my mother in law and get right back to you!:) I am trying a bagel recipe from the same book this week end!! Can’t wait!

    • Fleischmann’s Creative world of baking ( mid 1970’s)

  • These look great, I’ll be trying them out soon. 🙂

  • These look great, I’ll be trying them out soon. 🙂

  • Sarah Ross

    Oh my…these look incredible! And any recipe that someone has used for 30+ years is a keeper in my book. Thanks for sharing!

  • csarah

    Oh my…these look incredible! And any recipe that someone has used for 30+ years is a keeper in my book. Thanks for sharing!

  • Kitty

    Can you post pictures of step-by-step with ur recepies?

    • I will try to make some as soon as I can and I will make sure to take step by step pictures for you 🙂

  • Kitty

    Can you post pictures of step-by-step with ur recepies?

    • I will try to make some as soon as I can and I will make sure to take step by step pictures for you 🙂

  • hughes

    What is icing sugar?? Is that confectioners sugar??  

    • Yes 🙂

      • Ginger

        Ha ha! that cracks me up. You must have a Canadian influence. That’s what we call it in the True North Strong and Free – Icing sugar.

  • hughes

    What is icing sugar?? Is that confectioners sugar??  

    • Yes 🙂

      • Ginger

        Ha ha! that cracks me up. You must have a Canadian influence. That’s what we call it in the True North Strong and Free – Icing sugar.

  • hughes

    Okay…… I have made a HUGE mess! I did exactly as the recipe said but my dough never got nice and firm looking like it does in your first kneading picture. It remained sticky although it was elastic like. I kept adding flour to the board as I kneaded trying to get it to look like the picture but I didn’t achieve that nice round dough look. I hate to abort the mission but nervous I may be making cinnamon suger pancakes right now. 😉 My dough is set aside and rising (I hope). Given my start so far……is there any hope these will turn out okay??

    • Hi!
      The dough shouldn’t be firm firm. We’re you able to knead it a bit? It might not be perfect but keep going, and if the dough is still really sticky, try adding a bit more flour to it :). It is not the easiest recipe and it’s quite time consuming but when it’s done, it is so amazing!!! Let me know how they turn out!!
      If the dough doesn’t rise all that much, give it another 30min. Sometimes the rising process doesn’t work as well , depending on the temp in your house, humidity, etc.
      Hope this helps!!!
      Alex

    • dianne

      I had the exact same problem. I’m really experienced with yeast doughs, but I don’t really have a go-to cinnamon roll recipe. I found this one and decided to try it. My dough turned out more like a batter, not dough that you could knead and roll out. It rose fine, but was way too “wet”. I added more flour little by little to get it to a consistency I could knead and roll out….I ended up adding about another 1-1/2 cups. Has anyone else had this problem? Mine are in the oven now so they should still be yummy!

  • hughes

    Okay…… I have made a HUGE mess! I did exactly as the recipe said but my dough never got nice and firm looking like it does in your first kneading picture. It remained sticky although it was elastic like. I kept adding flour to the board as I kneaded trying to get it to look like the picture but I didn’t achieve that nice round dough look. I hate to abort the mission but nervous I may be making cinnamon suger pancakes right now. 😉 My dough is set aside and rising (I hope). Given my start so far……is there any hope these will turn out okay??

    • Hi!
      The dough shouldn’t be firm firm. We’re you able to knead it a bit? It might not be perfect but keep going, and if the dough is still really sticky, try adding a bit more flour to it :). It is not the easiest recipe and it’s quite time consuming but when it’s done, it is so amazing!!! Let me know how they turn out!!
      If the dough doesn’t rise all that much, give it another 30min. Sometimes the rising process doesn’t work as well , depending on the temp in your house, humidity, etc.
      Hope this helps!!!
      Alex

    • dianne

      I had the exact same problem. I’m really experienced with yeast doughs, but I don’t really have a go-to cinnamon roll recipe. I found this one and decided to try it. My dough turned out more like a batter, not dough that you could knead and roll out. It rose fine, but was way too “wet”. I added more flour little by little to get it to a consistency I could knead and roll out….I ended up adding about another 1-1/2 cups. Has anyone else had this problem? Mine are in the oven now so they should still be yummy!

  • Trent

    I am a guy but I will be making these for my girlfriend this weekend!!! Mmmmmmmmmmmmmm

  • Trent

    I am a guy but I will be making these for my girlfriend this weekend!!! Mmmmmmmmmmmmmm

  • Laura

    i made it and it didn’t last two days in my house , the best recipe ever .Everybody here liked it

    • I’m glad you and your family enjoyed the recipe! It’s a favorite in our house as well! 🙂

  • Laura

    i made it and it didn’t last two days in my house , the best recipe ever .Everybody here liked it

    • I’m glad you and your family enjoyed the recipe! It’s a favorite in our house as well! 🙂

  • DonnaMarie

    My first try with yeast! Yay! This is a great recipe. I followed it exactly as written and the rolls came out great!

  • DonnaMarie

    My first try with yeast! Yay! This is a great recipe. I followed it exactly as written and the rolls came out great!

  • Peasupmynose

    Hello! I tried this recipe at 8500′ and it worked out great! The only thing I did was cut down the yeast by half and did maybe 5-51/2 c. flour. Thank you for the great recipe!

  • Peasupmynose

    Hello! I tried this recipe at 8500′ and it worked out great! The only thing I did was cut down the yeast by half and did maybe 5-51/2 c. flour. Thank you for the great recipe!

  • MOM OF 3

    I made the cinnamon rolls and everyone loves them. The only thing I did different is brush a little melted butter on top before baking.Thanks for sharing the recipe.

  • MOM OF 3

    I made the cinnamon rolls and everyone loves them. The only thing I did different is brush a little melted butter on top before baking.Thanks for sharing the recipe.

  • AmandaOcana

    Sooo…the very 1st direction has me thrown…your suppose to activate the yeast not with the cup of water the sugar goes into right??? Also,how much water does the yeast get then?

    • Hi Amanda,
      Active dry yeast is a form of yeast in which yeast cells in dehydrated granules are alive but dormant becaus of the lack of moisture, so you have to buy this kind of yeast but you don’t have to “activate” it beforehand. Just follow the steps as described :). You have to place the dehydrated yeast in with the sugar and water, just like the first direction indicates. Hope this helps 🙂

      —
      Alex

  • AmandaOcana

    Sooo…the very 1st direction has me thrown…your suppose to activate the yeast not with the cup of water the sugar goes into right??? Also,how much water does the yeast get then?

    • Hi Amanda,
      Active dry yeast is a form of yeast in which yeast cells in dehydrated granules are alive but dormant becaus of the lack of moisture, so you have to buy this kind of yeast but you don’t have to “activate” it beforehand. Just follow the steps as described :). You have to place the dehydrated yeast in with the sugar and water, just like the first direction indicates. Hope this helps 🙂

      —
      Alex

  • shannon

    Hi Alexandra,
    I just made the cinnamon buns and all i can say is OMG!!!!!!! I don’t understand why other recipes never said to let the yeast rise because this time my sweet rolls came out incredible. My husband loves them, thank-you soooooo much!

    • Hi Shannon!
      I’m so happy to hear that! Your husband is lucky to have you making great desserts like that for him 🙂

  • shannon

    Hi Alexandra,
    I just made the cinnamon buns and all i can say is OMG!!!!!!! I don’t understand why other recipes never said to let the yeast rise because this time my sweet rolls came out incredible. My husband loves them, thank-you soooooo much!

    • Hi Shannon!
      I’m so happy to hear that! Your husband is lucky to have you making great desserts like that for him 🙂

  • The first timei ever used yeast was to make these rolls. they turned out perfect i actually had people saying they would pay me for them. Thank you so much for sharing

  • The first timei ever used yeast was to make these rolls. they turned out perfect i actually had people saying they would pay me for them. Thank you so much for sharing

  • First timer

    Does it matter what temp the eggs or the milk/margarine mixture are before you mix them with the yeast mixture?

    • Hi Nadine! As long as you do the steps as stated, you are ok. Yeast will start working with heat so just make sure you don’t take a big break between the steps :):)

  • First timer

    Does it matter what temp the eggs or the milk/margarine mixture are before you mix them with the yeast mixture?

    • Hi Nadine! As long as you do the steps as stated, you are ok. Yeast will start working with heat so just make sure you don’t take a big break between the steps :):)

  • 3M

    Did you ever try it with the butter because I hate margarine? If so, how did it turnout?

    • Hi there! I am not a fan of margarine either but in some desserts it is better because it is more stable than butter in high heat. That being said, you could probably substitute the butter in this case but I don’t know if the texture will remain the same. Let me know how it goes if you decide to try it 🙂

  • 3M

    Did you ever try it with the butter because I hate margarine? If so, how did it turnout?

    • Hi there! I am not a fan of margarine either but in some desserts it is better because it is more stable than butter in high heat. That being said, you could probably substitute the butter in this case but I don’t know if the texture will remain the same. Let me know how it goes if you decide to try it 🙂

  • brixxie

    I am making them right now and it doesn’t look like my dough is rising.

    • Try putting your dough in a warmer area. The temperature in the room can help or slow the process. Also, if your yeast is old, it might not rise as well. Wait longer try placing it close to a warm area (under light, close to a heater but not too close. Hope this helps!

  • brixxie

    I am making them right now and it doesn’t look like my dough is rising.

    • Try putting your dough in a warmer area. The temperature in the room can help or slow the process. Also, if your yeast is old, it might not rise as well. Wait longer try placing it close to a warm area (under light, close to a heater but not too close. Hope this helps!

  • Linda

    Hi Nadine…this is the best recipe ever!! Made the cinnamon buns tonight..so moist and fresh. I substituted the margarine with coconut oil, and used quick acting yeast. I put half of the uncooked buns in the freezer for another day, Have tried so many other recipes but this one is delicious. Thank you so much for sharing!!

  • Linda

    Hi Nadine…this is the best recipe ever!! Made the cinnamon buns tonight..so moist and fresh. I substituted the margarine with coconut oil, and used quick acting yeast. I put half of the uncooked buns in the freezer for another day, Have tried so many other recipes but this one is delicious. Thank you so much for sharing!!

  • Stephanie

    The recipe ingredients say 2 cups + 2 tbsp of sugar but I only see 2 cups + 2 tsp sugar in the instructions. The first thing it says is 2 tsp of sugar with the yeast. Should this be 2 tbsp?

    • Hi Stephanie! It is tsp and not tbsp 🙂 I just fixed the recipe online. thanks 🙂

  • Stephanie

    The recipe ingredients say 2 cups + 2 tbsp of sugar but I only see 2 cups + 2 tsp sugar in the instructions. The first thing it says is 2 tsp of sugar with the yeast. Should this be 2 tbsp?

    • Hi Stephanie! It is tsp and not tbsp 🙂 I just fixed the recipe online. thanks 🙂

      • em

        STILL SHAKING MY HEAD ABOUT YOUR LACK OF COMPETENCE WHEN POSTING. JESUS.

  • Roger V

    Hi , i used your recipe with butter and it worked remarkably ! I cant wait to make it again! 😀

    I also added some chopped walnuts, it gave a nice little crunch mmmmmmmm…

  • Roger V

    Hi , i used your recipe with butter and it worked remarkably ! I cant wait to make it again! 😀

    I also added some chopped walnuts, it gave a nice little crunch mmmmmmmm…

  • benush

    I always make these and they come out a treat everyone loves them.thank u so much x

  • benush

    I always make these and they come out a treat everyone loves them.thank u so much x

  • Thank you for your comment Benush! 🙂 I’m glad you enjoy them as much as I do!

  • Thank you for your comment Benush! 🙂 I’m glad you enjoy them as much as I do!

  • Amanda Anaviapik

    Is it possible if I can do without the raisins?

  • Amanda Anaviapik

    Is it possible if I can do without the raisins?

  • onelovestorie

    I just tried this recipe and it came out great. The minor changes I made were that I kept the raisons out and made almost half the recommended servings for the icing and I still had too much icing left over (I lathered the icing on everywhere).

    Will definitely make this again. Thank you for sharing such an amazing recipe.

  • onelovestorie

    I just tried this recipe and it came out great. The minor changes I made were that I kept the raisons out and made almost half the recommended servings for the icing and I still had too much icing left over (I lathered the icing on everywhere).

    Will definitely make this again. Thank you for sharing such an amazing recipe.

  • Roz

    Could I make these and then put them in the fridge at night (after step of putting them in the pan) and then letting them rise in the fridge, taking them out in the morning and letting them sit for another 30min and then continue with baking them??

    • I’m afraid the chill of the fridge will affect the rising of the dough. I wouldn’t recommend it but if you do try it, let me know how it turns out please 🙂

  • Roz

    Could I make these and then put them in the fridge at night (after step of putting them in the pan) and then letting them rise in the fridge, taking them out in the morning and letting them sit for another 30min and then continue with baking them??

    • I’m afraid the chill of the fridge will affect the rising of the dough. I wouldn’t recommend it but if you do try it, let me know how it turns out please 🙂

  • Nydia

    I have a question ..what do you mean stir in half cup sugar and salt ?

  • Nydia

    I have a question ..what do you mean stir in half cup sugar and salt ?

  • It means to stir in 1 cup + 1tbp of sugar and the salt in the mixture 🙂

    • Nydia

      Thank you so much …I totally messed it up 🙁

      • Oh no! What happened? It’s really not the easiest recipe to make

        • Nydia

          Let’s just say things got a bit salty but I started over so things are looking much better 🙂

  • It means to stir in 1 cup + 1tbp of sugar and the salt in the mixture 🙂

    • Nydia

      Thank you so much …I totally messed it up 🙁

      • Oh no! What happened? It’s really not the easiest recipe to make

        • Nydia

          Let’s just say things got a bit salty but I started over so things are looking much better 🙂

        • em

          I HAVE NEVER IN 60 YEARS SEEN A RECIPE MORE CONFUSING AND CONVOLUTED THAN THIS ONE. ALSO, WHAT A RIDICULOUS AND UNNECESSARY WASTE OF YEAST. NORMAL PEOPLE NO LONGER USE MARGARINE…AND WHO WOULD WANT TO? GET OUT YOUR EDITING PEN AND TRY AGAIN. MAYBE REDUCE THE “FILLING” SUGAR WHICH DOES NOT COOK IN 25 MINS AT 350 – DISGUSTING.

  • Nataliah Bludrayne

    Just tried these and they were amazing hun. Plan to make more soon and add nuts. ^_^

  • Nataliah Bludrayne

    Just tried these and they were amazing hun. Plan to make more soon and add nuts. ^_^

  • Derek

    I used unsalted butter and 1 package of yeast )2 1/4 tsp ) and they turned out amazing

  • Derek

    I used unsalted butter and 1 package of yeast )2 1/4 tsp ) and they turned out amazing

  • Joanna

    On a prior message, it was pointed out that the recipe reads 2 Cups + 2 tbls Sugar, but the written instructions says 2C + 2 tsp. You said you corrected the recipe (you said 2 tsp is the correct amt.), but I still see changes & that it says 2 tbls. Just thought I’d let you know.

  • Joanna

    On a prior message, it was pointed out that the recipe reads 2 Cups + 2 tbls Sugar, but the written instructions says 2C + 2 tsp. You said you corrected the recipe (you said 2 tsp is the correct amt.), but I still see changes & that it says 2 tbls. Just thought I’d let you know.

  • Pastry chef Moni

    These are bomb! The only thing I changed was I put a half a cup of butter in the batter more butta mo betta lol and I used 1cup of brown sugar 1/2 a cup of regular sugar and 1 Tbs. Of cinnamon for the inside and for my pan. I put a room temperature melted stick of butter half for the pan half for the top of dough then sprinkled some Cinnamon sugar mixture onto the pan and on top of dough rolled the dough and used dental floss to cut the Cinnamon rolls out perfectly . they were amazing a party in my mouth!

  • Pastry chef Moni

    These are bomb! The only thing I changed was I put a half a cup of butter in the batter more butta mo betta lol and I used 1cup of brown sugar 1/2 a cup of regular sugar and 1 Tbs. Of cinnamon for the inside and for my pan. I put a room temperature melted stick of butter half for the pan half for the top of dough then sprinkled some Cinnamon sugar mixture onto the pan and on top of dough rolled the dough and used dental floss to cut the Cinnamon rolls out perfectly . they were amazing a party in my mouth!

  • partigue

    Can you make these and put them in the fridge overnight?

    • Yes you can 🙂 but they might dry up a bit so make sure to heat them up so they soften a bit before eating them 🙂

  • partigue

    Can you make these and put them in the fridge overnight?

    • Yes you can 🙂 but they might dry up a bit so make sure to heat them up so they soften a bit before eating them 🙂

  • sixpeas@adelphia.net

    I noticed it said to melt 1/4 cup margarine in the pan with milk for the dough, and an additional 1/4 cup margarine for the frosting in the instructions. But in the ingredients list it mentions 1/2 cup margarine for both dough and frosting. I already added the 1/2 cup to the dough, and it’s now rising. So right or wrong, I guess we’ll find out:) I think I will go ahead and only add 1/4 cup to the frosting to start and see how it goes. Someone else suggested brushing the tops with melted butter before baking. Maybe I will try that with some of the extra… Now that I’m thinking about it. That may be why the dough has been too wet for some people. Mine also was very wet and I ended up adding almost the full 5 cups flour. So just a thought. Hope they turn out:)

  • sixpeas@adelphia.net

    They turned out better than any cinnamon roll recipe that I’ve ever used. Fabulous!! So the only changes that I made, is I used 1/2 cup salted butter (since I don’t like margarine) in the dough and only 1/8th of a cup salted butter in the frosting and the other 1/8th I melted and brushed across the tops before baking. This is a definite keeper:)

  • Kimberly

    Hi there what kind of sugar should we use? Caster or granulated?

    • Hi Kimberly! Granulated for the first sugar listed and then icing sugar as mentioned further in the recipe. Enjoy 🙂

      • Kimberly

        Hi Alex! I made these for my co-workers leaving tea party! they came out amazing and everyone loved them 🙂 I’m really pleased with the recipe and will def be using it again.
        But I have one question, after I rolled them out and put them in the 9 inch pan to raise for another hour…they didn’t raise to the size of yours…not sure why this didn’t happen..I put 12 in each circular tin…should I have put less in? So more room for them to rise? Thanks 🙂

        • Hi Kimberly, that is so great to hear! 🙂 The rising part is tricky and can be affected by many things unfortunately 🙂 But yes, having them is a larger pan might affect the vertical “rise” and might make more of a lateral “rise”. The yeast used, the home temps and humidity might have an effect on the rise as well. Try and make sure to use fresh yeast next time and a 9in pan and let me know what happens 🙂 Have a wonderful summer Kimberly!

  • Kimberly

    Hi there what kind of sugar should we use? Caster or granulated?

    • Hi Kimberly! Granulated for the first sugar listed and then icing sugar as mentioned further in the recipe. Enjoy 🙂

      • Kimberly

        Hi Alex! I made these for my co-workers leaving tea party! they came out amazing and everyone loved them 🙂 I’m really pleased with the recipe and will def be using it again.
        But I have one question, after I rolled them out and put them in the 9 inch pan to raise for another hour…they didn’t raise to the size of yours…not sure why this didn’t happen..I put 12 in each circular tin…should I have put less in? So more room for them to rise? Thanks 🙂

        • Hi Kimberly, that is so great to hear! 🙂 The rising part is tricky and can be affected by many things unfortunately 🙂 But yes, having them is a larger pan might affect the vertical “rise” and might make more of a lateral “rise”. The yeast used, the home temps and humidity might have an effect on the rise as well. Try and make sure to use fresh yeast next time and a 9in pan and let me know what happens 🙂 Have a wonderful summer Kimberly!

    • Lion

      The sugar for the icing is almost always called powdered sugar or confectioner’s sugar in the US, for any other Americans who are confused about this mysterious “icing sugar”.

    • em

      THESE ARE THE MOST DISGUSTING ROLLS I’VE EVER HAD. THE SENSATION OF CRUNCHING UP THE RAW SUGAR IN MY MOUTH AFTER BAKING IS 200% DISGUSTING! MIGHT AS WELL TAKE A SPOONFUL OF SUGAR DIRECTLY IN MY MOUTH, MY TEETH ARE CRYING…..SO NASTY! WOULD REDUCING THE SUGAR IN THE “FILLING” FIX THIS? POSSIBLY 3/4 CUPS OF SUGAR PER ROLL FOR THIS IS EXCESSIVE? WHO AM I GOING TO GET TO EAT TWO 13 X 9 PANS OF THIS CRAP?

      • Hi Em, Unfortunately you used the wrong sugar! Icing or confectioners sugar is powdered.
        This was a recipe passed down from my mother in law and yes, it is sweet, it’s cinnamon rolls, but when done properly, they are delicious! I’m sorry it didn’t work out for you.

  • Laraine

    Why do so many people spoil their baking by using margarine instead of butter?

  • Frances Johnson

    Hi! Has anyone tried to make these using almond milk rather than traditional?

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