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The Best Cinnamon Rolls Ever!

The Best Cinnamon Rolls Ever!

These are the best, softest cinnamon rolls ever. No exaggeration! I made them once and my family is always asking me to make them. So I’ve been on the hunt for store bought or restaurant made cinnamon rolls, but nothing comes close. Even though they are simple to make, it’s time consuming and I am stuck making these forever. You’ve been warned!

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When I say time consuming, I mean you have to let it rise. It’s not labor intensive, I throw everything in the bread maker and then have to wait an hour before the next step. Then after the next step you have to let it rise again. It takes half a day of waiting, but it is so worth it!

Softest cinnamon roll


First, as I said, I throw every thing in the bread maker, in this order.

  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1 8oz pkg of yeast (2 1/4 tsp of yeast)
  • 1/4 cup granulated sugar
  • 1/3 cup butter melted (if using unsalted add 1 tsp salt)
  • 1 large egg
  • 3 cups all purpose flour

I usually boil the water so I don’t have to warm the milk. Then I turn the bread maker on the dough setting and wait…


When the dough is finished rising it’s time for the next step. The filling…

  • 1/2 cup melted butter
  • 1/2 cup brown sugar
  • 2 Tablespoons of ground cinnamon

This is the hardest part, which is really not that hard. The first time I made it, this was the scariest for me, but I was surprised by how easy it was.

Combine the above ingredients. Spray a pan with cooking spray and sprinkle with granulated sugar. Punch the dough down, which should have risen for about an hour and a half or more in the breadmaker. Roll it out into a rectangle on a floured surface. Spread the filling all over the dough, and start to roll it up. Once it’s rolled, cut it into equal parts and put in your pan.



Let rise again for 45min to an hour, until doubled. I usually cover it and put in a slightly warm oven.

When your rolls are ready, preheat the oven to 350 degrees and bake for 20-25 minutes, or until golden brown.

I usually make this glaze, but my husband requested a cream cheese frosting.

  • 3 Tablespoons butter, softened
  • 1 cup powdered sugar
  • 1-3 Tablespoons milk (add in until you like the consistency)
  • 1/2 teaspoon vanilla extract

Here’s the cream cheese frosting I used.

  • 1/2 cup cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract

Let it cool for a few minutes before adding the icing, if you can 🙂 If I can make these, anybody can! I actually burnt this batch, because my stove doesn’t work properly. But it didn’t stop anyone from eating them!


This can also be made without a breadmaker, just make sure you let it rise to double the size. The next time I make this I may throw everything in the breadmaker the night before and have it programed to have the first step done by the time I wake up!


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