Cinnamon Rolls- A Holiday Tradition

During my childhood, holidays meant homemade cinnamon rolls. It is a tradition that I have carried on with my family. As I prepare for Easter morning, I am gathering all of my ingredients. I thought I would share….my recipe…not the rolls….get your own!

A few thoughts about my recipe:

  • The dough is made in a breadmaker, though it could be adapted.
  • I have included a recipe for Vanilla Frosting, but for a less sweet roll, we have skipped the frosting and drizzled melted butter over the rolls. (Much healthier, right?)
  • I included an option for a roll with a caramel bottom. I haven’t tried this before, but it sounds really good! (If we are going to choose unhealthy, let’s go all the way!)
  • This recipe is adapted from a recipe that I found on Allrecipes. Her recipe has cream cheese frosting, but my family prefers vanilla. Check it out if you prefer cream cheese.


Cinnamon Rolls


1/4 cup of warm water

1/4 cup of butter, melted

1 box of instant vanilla pudding mix (not prepared, just the mix)

1 cup warm milk

1 egg, room temperature

1 tablespoon white sugar

1/2 teaspoon salt

4 cups of bread flour

1 package rapid rise dry yeast (or 2 1/4 teaspoons yeast, out of a jar)

1/2 cup butter, softened

1 1/4 cup brown sugar

5 teaspoons cinnamon

3/4 cup of chopped pecans



1. In the pan of your bread machine, combine water, melted butter, vanilla pudding mix, warm milk, egg, sugar, salt, bread flour, and yeast. Set machine to dough cycle and press start.

2. When dough cycle is finished, turn dough onto a lightly floured surface and roll it into a 17×10 inch rectangle. Spread with softened butter.

3. In a small bowl, combine brown sugar, cinnamon, and pecans. Sprinkle the brown sugar mixture over the dough evenly.

4. Butter two round pans.

5. Roll up the dough tightly, beginning with the long side. Slice into 16 one-inch slices. (I gently mark off every one inch. Then I wrap dental floss around the entire roll. Pull it tightly, slicing off each slice.) Place the rolls in the buttered pans. Let them rise in a warm place until they have doubled in size. (about 45 minutes)

6. Meanwhile, preheat the oven to 325 degrees.

7. After the rolls have risen, bake them in a preheated oven for about 15 minutes. Remove the rolls from the oven and drizzle with frosting. Use dental floss to cut the rolls.


1. Make them the day before: Make the rolls. Instead of letting them rise immediately, set them on the counter. Spray plastic wrap with non-stick spray. Cover. Loosen the plastic wrap so that the rolls can rise overnight. Let them sit at least 10 hours before baking.

2. Make ahead and freeze: Make the rolls. Instead of letting them rise immediately, cover them. Spray the plastic wrap with non-stick spray. Cover them with plastic wrap. Cover them again with foil. Freeze. The evening before, pull them out of the freezer and set it on the counter at least twelve hours before baking. Loosen the plastic wrap so the rolls have room to rise.


Vanilla Frosting


3 cups powdered sugar

1/3 cup of butter, softened

1 1/2 teaspoons vanilla

3 1/2 tablespoons of milk



Combine. Drizzle over warm rolls.


Caramel Bottom


1/3 cup of butter

1/2 cup of brown sugar

1/2 cup of vanilla ice cream


Cook mixture over medium heat until thick and bubbly. Pour in the bottom of the pan. (before adding the rolls to the pan)


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