Sinful Cinnamon Rolls

Doesn't every culture have its form of the classic cinnamon roll?  
Isn't that a wonderful thing?  
I am always wondering about the first person who decided to add the ingredients of cinnamon and butter together, spread it on bread dough and roll it up for slicing.  What creativeness in the kitchen.

I came across this simple cinnamon roll recipe after deciding this year, I was going to delve into the baking arena.  I tried it once and thought the deliciousness of the outcome was just beginner's luck.

I tried a second and third time with this recipe and met with succulent success each time.  Something like this, cinnamon rolls, seemed so scary to me for so many years.  So, I made them yet again to see if it really was possible to continue duplicating yumminess,  BUT this time froze them ahead of time to simplify holiday prep time.  From freezer... to thawing... to oven they were sweet deliciousness.

I just love spreading the cinnamon butter mixture all over the pillowy dough.  Then, using dental floss to gently and cleanly slice through the rolled dough is nothing short of amusing fun.

I put my dough in muffin tins because I liked how they all come out the same size. 

{I know, a little "Type A" here...}

I've made these with two types of frosting.  The cream cheese frosting sits up nice and thick on top of the cinnamon rolls (Shhh...I use Pillsbury frosting in the can. Yum).  

A glaze type frosting cools transparent and has less presentation but is so tasty.  I just melt a stick of butter and then keep adding powdered sugar until it looks nice and glazy.  I also cannot resist adding a tsp. of vanilla to it.

S.Kenney 2011
S.Kenney 2011
These easy cinnamon rolls originally entered our house around Christmas time but they are becoming a year round holiday request. 

Spring is here, Spring is there, Spring is soon going to be everywhere!
I hope everyone had a wonderful holiday weekend.  Whether you celebrated the Spring tidings with the Easter bunny and Easter baskets or the religious celebration of Easter, relaxing and being together with loved ones is a holiday everyone needs.  I can tell from everyone's beautiful blogs, that sugar was definitely involved and consumed!

Sinful Cinnamon Rolls:


  • 3/4 cup milk
  • 1/4 cup margarine, softened
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup margarine, softened
  • 1/2 cup raisins (optional)


  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture.(Snippet's Note:  Be sure that the butter isn't too soft. It will drizzle and ooze off of the dough.) Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

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