Epic Cinnamon Rolls

If I could send you a picture of my house, you would see snow on the roof, snow on the lawn and thick ice on the roads.  Winter is still in full swing along the beautiful Wasatch Mountains which makes it perfect weather for these Epic Cinnamon Rolls.

When I was a young wife, there were three things that no matter how hard I tried, I could not make.  One was fried chicken.  Constant fail.  The second was brownies.  Don’t ask (I mean how hard could they be?) but they always turned out like hockey pucks.  I have since mastered this goodie and now I have serious brownie skills!   Check out these Buckeye Brownies!  And the third was cinnamon rolls.  Another hockey puck experience.  Rock hard.

Well no longer do I make hockey puck cinnamon rolls after getting this recipe for Epic Cinnamon Rolls.

I never could make Cinnamon Rolls until I found this recipe!

This is one of those legendary recipes that my family specifically requests that I make.  Sometimes I will surprise them and not tell them that I am going to make some.  And the response when they come through the door  is…….Mom!  You made CINNAMON ROLLS!!!!!!   I know that they love me, but they might just love these Cinnamon Rolls a little bit more….

And now you can make these Epic Cinnamon Rolls too.  Just imagine cinnamon wafting through your kitchen  then diving into the ooey, gooey, doughy yumminess of this cinnamon roll. Mmmm….!

Warm, gooey and cinnamony! Epic Cinnamon Rolls

Even if you don’t have time to serve these Epic Cinnamon Rolls any time soon, save the recipe for later.  You won’t want to miss this one!  The only way that these rolls resemble a hockey puck is that they score!!

Epic Cinnamon Rolls
Recipe type: Breakfast
  • ½ cup warm water
  • 2 TBL yeast
  • 1 TBL sugar
  • 4 slightly beaten eggs
  • ½ pound butter (two sticks)
  • 2 cups milk
  • ½ cup sugar
  • 2 tsp salt
  • 8 cups flour
Cinnamon filling
  • 1½ cups melted butter
  • 4 TBL Cinnamon
  • 1½ cups sugar
  • 1 tsp vanilla
  • 1 cup melted butter
  • Pinch of salt
  • 1½ box powdered sugar
  • Milk to desired consistency
  1. In a KitchenAid bowl, mix together the water, yeast and sugar then let stand for 5 minutes.
  2. In a glass bowl, put the ½ pound butter (two sticks) and 2 cups milk and microwave until butter is just melted.
  3. Add 4 slightly beaten eggs, ½ cup sugar and 2 tsp salt to milk mixture blending well.
  4. Add this mix to your yeast mixture.
  5. One cup at a time, pour 4 cups of flour and mix well. Then add the next 4 cups of flour but at 1 tablespoon at a time. Mix for five minutes.
  6. Put dough in metal oiled bowl and let raise for 30 minutes. Punch the dough and let raise for another 30 minutes.
  7. Divide dough into two parts.
  8. Roll out one half onto floured board into an 8 x 12 rectangle. Spread half of your melted butter (3/4 cup) onto dough keeping ½ inch seam dry. I use a pastry brush. Mix together your cinnamon and sugar. Sprinkle half of the cinnamon sugar onto the buttered dough.
  9. Roll up dough lengthwise and then with a long piece of dental floss, cut into 1 to 1½ inch slices.
  10. Repeat with second half of dough
  11. Lay in a jelly roll or 9 x 13 pans. Bake at 350 degrees for 20-25 minutes.
  12. Prepare frosting with frosting ingredients above. "Frost" the cinnamon rolls with the frosting. I like to do this when the rolls are still slightly warm.
  13. Serve and enjoy!





  1. Can’t wait to try these! And it’s so wonderful to see you working with yeast a lot now! I remember many, many years ago, when we were making Chicken Crescent rolls for RS and the dough didn’t rise. Your panic was “epic”! haha! We fixed the problem and they turned out great, remember? You’re amazing! Thanks for all you do…. :)

  2. Hmmmmm they look delicious, I’m seriously eyeing that icing. I’d lick it of first I think before delving into that pillowy dough, yum!!

    • Oh many a cinnamon roll has been licked first in our household. Thanks for stopping by Laura! Deb – The Oldest Sister

  3. So yummy! Thank you for sharing on Simply BeBetsy! Soon we will have all the new submissions show on our Home Page – working that out! Your picture is beautiful and if we had a scratch and sniff button you would win the hit of the day! All the best and hope to see you again soon. You can bring in your older posts into any of the categories. Thank you talented women! XO ~ Sharon and Denise

  4. These look amazing! I’m assuming I could refrigerate them over night to bake in the morning? Thanks for the delish recipe!

    • Absolutely! Even when they are room temp, we always put in the microwave for like 15-20 seconds to get them warm and gooey! Deb – The Oldest Sister

  5. oh my goodness they look delicious
    come see me at

  6. Do you happen to have the original source this came from? Bloggers are VERY hard workers….ALWAYS remember to link back to the original pin/author and give them the credit THEY very much deserve….All of your post should have that!

    • Hi Kristie! This recipe just happens to be my own hence the no link to another blogger. Thank you so much for supporting we bloggers who DO work so hard to create our content! Deb – The Oldest Sister

  7. Soooo delicious!! Thanks for sharing on Dessert Sweeties at Simply BeBetsy!! Sharon and Denise

  8. I pinned these, but I can’t make these until we get company or I would eat them all. I saw these on Simply BeBetsy.

  9. Mmmmm . . . Those look so great! Thanks for sharing. Pinning!

  10. Debbie, my Sister pinned this and after it popped up of Facebook, I couldn’t resist checking it out. What a surprise to find out it was your site! Now I know for sure to give it a try.

  11. Do you use regular hook or dough hook for mixing?

  12. donna brannon says:

    Can I cut the recipe in half

  13. So excited to make its recipe! How many rolls does it yield?

  14. The recipe sounds great and love making cinnamon rolls but I don’t have a kitchen aid or stand mixer can this be don’t without? if so how would the recipe change?

    • Hi Amber, this recipe makes so much dough that it would be difficult to use a hand mixer but I’m thinking that I would try it anyway if my mixer was pretty strong. Or you may want to think about just cutting the recipe in half. That might just work!

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