Cinnamon Rolls


Cinnamon Rolls

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Plate of cinnamon rolls topped with white icing

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Recipe Data


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    Servings and Ingredients

    Serves 12
    ½ c. lukewarm Hy-Vee skim milk, scalded* then cooled
    ½ c. Hy-Vee unsalted butter, melted then cooled
    ½ c. Hy-Vee granulated sugar
    2 Hy-Vee large eggs, beaten
    1 tsp. Hy-Vee salt
    2 (1/4 oz each) packages active dry yeast
    ½ c. warm water (between 110 and 115 degrees)
    4-1/2 to 5 c. Hy-Vee all-purpose flour
    For caramel bottom:
    ½ c. heavy whipping cream
    2 tbsp. Hy-Vee unsalted butter
    ¾ c. packed Hy-Vee brown sugar
    1 tbsp. Hy-Vee unsalted butter, melted
    ¾ c. packed Hy-Vee brown sugar
    2 tsp. Hy-Vee ground cinnamon
    3 c. Hy-Vee powdered sugar
    ¼ c. Hy-Vee margarine, softened
    ¼ c. Hy-Vee evaporated milk
    ¼ tsp. almond extract


    1. Combine milk, butter, sugar, eggs and salt in a large bowl. In a separate bowl, combine yeast and warm water; let rest 2 to 3 minutes. Combine yeast mixture with milk mixture, stirring to mix well.
    2. Gradually add 4 cups flour. Knead with remaining flour for about 5 minutes or until dough is smooth and elastic. Place dough in large greased bowl, cover and let rise until double (about 1 to 1-1/2 hours).
    3. For caramel bottom, combine whipping cream, 2 tablespoons butter and 3/4 cup brown sugar in a medium saucepan. Heat over medium heat until melted. Pour into bottom of a greased 9-by-13-inch baking pan; set aside.
    4. Punch down dough and turn out onto a lightly floured surface. Roll the dough into a 12-by-16-inch rectangle. Brush with melted butter. Sprinkle with 3/4 cup brown sugar and cinnamon. Roll the dough into a tight cylinder. Pinch dough together to close the cylinder, securing the seam. Stretch to 18 inches long. Cut into 12 evenly sized rolls with a serrated knife.
    5. Place rolls in prepared caramel-filled baking pan. Cover with greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 45 to 60 minutes.
    6. Bake in 350 degree oven for 20 to 25 minutes or until tops are golden.
    7. For frosting, combine powdered sugar, margarine, evaporated milk and almond extract with mixer until smooth. Top slightly cooled cinnamon rolls with frosting.
    8. *To scald milk, heat milk, stirring frequently, over medium heat until temperature reaches about 180 to 185 degrees.

    Nutrition facts


    610 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 80mg
    • Sodium: 270mg
    • Total Carbohydrates: 103g
    • Protein: 7g

    Daily Values

    Vitamin A 15%
    Vitamin C 0%
    Iron 15%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Comfort Foods Cookbook.