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“nothing better than cinnamon rolls made from scratch!”
24 rolls

Ingredients Nutrition


  1. To make the dough:
  2. mix together 2 cups flour and salt, set aside.
  3. mix warm water, sugar, and yeast in a 2 cup measuring cup and set in a warm place for about 10 minutes (slightly warm oven works well) or until frothy.
  4. heat the milk and ½ cup of the butter in microwave until butter is melted, stirring occasionally.
  5. pour milk mixture into the flour mixture and beat until smooth (stand mixer works best).
  6. add the yeast mixture and ½ teaspoon of vanilla and continue beating.
  7. add egg and 1 cup flour and beat for another 2 minutes.
  8. switch beater tool on stand mixer to dough hook.
  9. gradually add enough flour to make a soft dough (another cup or two) it will be slightly sticky and spongy.
  10. knead dough, cover and rest in bowl in warm oven for 20 minutes.
  11. when dough has risen, roll out into a rectangle, approx ¼ inch thick.
  12. spread melted butter over top, leave a ½ inch border all the way around.
  13. to make the filling:
  14. combine brown sugar and cinnamon, increase amounts if necessary to cover the area.
  15. sprinkle filling over the butter, leaving the ½ inch border.
  16. roll the dough from the long side, keeping it as tight as possible.
  17. when you get to the end, pinch the dough along the edge to seal.
  18. cut into 24 rounds, using a strong thread (slide underneath roll and “cross” thread to cut dough).
  19. place rolls on a greased pan (I use stoneware and grease lightly with coconut oil) and bake at 375 degrees for 20-30 minutes until golden brown.
  20. let cool slightly, then top with glaze.
  21. to make glaze:
  22. combine powdered sugar, about 2 tablespoons melted butter, 1/2 teaspoon vanilla, hot water and stir until smooth.

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