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I have been making these cinnamon rolls for over 30 years, and my family and friends can’t get enough of them. I used to bake for a coffee shop and these would fly off the shelf, and get devoured when I made them for the B&B.Enjoy!

A time saver if you want them freshly baked but don’t want to get up at 3:00am to make them is to make them up to the part they are individually cut and placed in your pan; then cover them up and refrigerate them overnight. You can take them about about an hour before you want to serve them and let them rest on the counter for about 30 minutes, then “proof” them by putting them in a 100°oven for 30 minutes, then bake them. You can also freeze them once they’re cut and placed in your pan, then put them in the fridge overnight to thaw, then proof and bake.

Another tip… don’t scrimp on the cinnamon, sugar and butter that you sprinkle on the rolls, and use a good quality cinnamon, I like to use Vietnamese Cinnamon, which I get at a spice store. And load up on the icing or frosting. You are splurging, so just go for it. 😉 

CLICK HERE to watch me teach you how to make these Cinnamon Rolls Live!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 3 Hours and 30 Minutes
Cook Time: 30 Minutes
Total Time: 4 Hours
Servings: 12


  • ROLLS:
  • 2 pkgs. active-dry yeast (or 4 1/2 tsp. bulk yeast); NOT instant yeast
  • 1/2 tsp. sugar
  • 1/2 cup warm water
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup milk
  • 1/2 cup granulated sugar
  • 2 eggs, at room temperature, lightly beaten
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 tsp. salt
  • 3 Tbsp butter, melted
  • 2 tsp. ground cinnamon
  • ICING:
  • 4 cups powdered sugar (or 2 cups if making cream cheese frosting)
  • 1 tsp. vanilla extract
  • 4 Tbsp milk (+/-)
  • 4 oz cream cheese, softened (optional)
  • 2 Tbsp butter, softened (optional)


  1. ROLLS:

  2. In a small bowl dissolve yeast and 1/2 tsp. sugar in the 1/2 cup warm water and set in a warm place for about 5 minutes until it starts to bubble and rise.

  3. In a large non-metal bowl combine 1/2 cup butter, milk, 1/2 cup sugar, and eggs. Stir in yeast mixture. Add 2 cups flour and the salt to the wet mixture and stir until combined. Stir in 2 cups flour and knead several minutes, using additional flour if necessary to prevent it from sticking, until smooth and elastic, and form into a ball. Spray a large bowl with non-stick cooking spray and put top of ball on bottom of bowl, then flip over so the greased side is on top. Cover lightly with plastic wrap and allow to rise in a warm place until doubled in size about 1 1/2 hours.

  4. Once doubled in size, place on a floured surface and roll out to a 12" x 18" rectangle. Brush with the 3 Tbsp of melted butter (filling). Combine 1/2 cup sugar and 2 tsp. ground cinnamon and sprinkle over melted butter. Starting at the long edge, roll up tightly into a log. Cut into 12 even pieces. Place in a greased 9"x13" baking pan, cut side up. Cover lightly with plastic wrap and place in a warm place to rise about 30 minutes. You can also put them in the fridge or freezer at this point (see tips in the description).

  5. Preheat oven to 350°F while rolls are on their second rise. Bake for 30 minutes, or until lightly golden brown on top.

  6. ICING:

  7. For regular icing: Combine 4 cups powdered sugar, vanilla, and enough milk to make a smooth consistency you can pour, but not too wet, together until smooth and pour over rolls.

    For Cream Cheese Icing: Combine 2 cups powdered sugar, vanilla, and enough milk to make a smooth consistency you can "spread" over rolls.

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