Sep 27, 2013

Homemade Cinnamon Rolls

IMG_9775_600This is one of my prize recipes! I worked hard to make the healthiest cinnamon rolls possible (so I can eat more of them) but they had to be soft and gooey and delicious.  This is it. I tried using some whole wheat flour but they never turned out soft enough so it’s all-purpose flour but the good  news is the entire recipe uses only two tablespoons of butter. Two. And now I have even better news: I usually make them with no butter at all. There’s so much flavor in the cinnamon and brown sugar filling that I use a trans-fat free margarine (Canola Harvest) and I defy anyone to tell the difference between that and the one with butter.

Make it either way. If you are concerned about cholesterol I promise that you will love these delicious buns without butter. If you use butter, it’s only 2 tablespoons so each roll has as little butter as a slice of toast.  Two tablespoons divided by eight rolls equals 3/4 of a teaspoon of butter in each cinnamon roll.

Did you know that all cinnamon is not the same? The most popular kind is Ceylon cinnamon, which is what most stores sell but they usually also have Saigon cinnamon which I LOVE! It’s much more potent and fragrant, in fact I usually use less because it’s so powerful. If you use Saigon cinnamon, reduce the amount in the filling from 2 tablespoons to 1 1/2 tablespoons. It’s amazing cinnamon and really worth looking for. My store carries Spice Islands brand…


Now let’s talk about frosting. You can frost them in the baking pan but I like to transfer them first to a plate or pie pan before frosting so the sides also get some of that gooey frosting. Here’s how: After the 10-minute cooling period place a dinner plate on top and flip them over onto the plate. Then take another plate or pie pan and flip them back again and they will be right side up and still warm and ready to frost… all sides!

You don’t have to give up cinnamon rolls. Make your own with my healthy recipe and if you want,  you can do the prep the night before, refrigerate overnight, then let them rise in the morning and bake. There’s no reason not to enjoy one of the best things in the world to bake. Your whole house will be filled with the intoxicating aroma of cinnamon!  Click here for the recipe. – Jenny Jones

16 Comments on "Homemade Cinnamon Rolls"

  1. Johanne Louise

    Hi Jenny Yr Cinnamon Buns are easy great taste and I made two recipes for One pan for my Son and his wife just had my First GrandBaby Girl as bringing baby home for her to smell great smell for them to enjoy…they fell in love with them…now its every 2 weeks I make this,,,….now I’m making it for Xmas and for New Years….PLus I love Choc Cake with no butter no eggs when you make yr icing add after sprinkle sea salt in icing I love your recipes
    you make them great Take Care Johanne Louise from Laval Montreal. Quebec Canada.

  2. CaramelLover

    Love this recipe I add chopped Pecans and it makes them so good Love Your work

  3. The Other Sue

    Holy Moly! I made your rolls yesterday and my darling husband said they were the best I’ve ever done! I found your site because of the recipe for Angel Wings. My husband is Polish. We are both super excited to try your Polish recipes soon!! Thank you for posting the recipes and for the videos as well. It helps to have the visuals as I try new things. I will be making the rolls to take to work for everyone on Christmas Eve. I’ve also tried the paper bag popcorn and it has turned out perfect every time!

    Thank you so very much!!
    (The Other) Sue

  4. Carmen

    Can these be turned into cinna mini buns??

  5. Helen Price

    I can’t tell you in this small space…how glad I am that I found you…..I went out and bought me a Kitchen aid today….my cinnamon rolls are rising as we speak….thank you so much. Now that I have found you, I will be looking for more of your tasty morsels.

    thanks again

  6. Mel

    Can I use a 9 by 13 for the cinnamon rolls.

  7. Joe

    These were great , love how simple to make….


  8. Gammy

    Can raisins be added to this wonderful sounding recipe? Thank you Glamour Puss.

  9. Lisa

    I’ve baked these cinnamon rolls on four separate occasions–and they’ve turned out perfect every time. Thanks for this super simple recipe. I used to be so intimidated by anything calling for yeast in the recipe, but not anymore. I’ve also made your quick pizza dough as well as your no knead bread dough–both are keepers. So happy I found your site!

  10. LaVonna Brown

    I’m the worst cook in the world—BUT I love cinnamon rolls and have been trying and trying to practice to make ones that are edible. One of my main problems is getting the things to rise—-this recipe, heavens, you dump the yeast in with those other ingred. and move on with the rest of the recipe. I’m really anxious to try doing these myself—if it works for me—-you Jenny are a genious teacher!!!!
    Wish me luck!!!

  11. Rhonda

    Omg!! This is heaven. I have a very strong weakness for cinnamon rolls. I crave these a lot. I stay away from them though as much as I can but now look what you went and done made them healthier so I wont feel guilty ordering one from Mrs. Winners. They make them from scratch so I didn’t feel so bad when I splurge knowing how they are made there, but geez. I have got to make these. Looks so delicious 🙂

  12. sue

    Another awesome recipe!!! Holy Crap do those look great!!! We will try these too!! Thanks JJ!! Your recipes are incredible!!
    Btw, love your new photo!! You look great as usual!!! xoxo Sue, Mike, Kya and Lobo.

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