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Cinnamon Roll

Mina's Homemade Cinnamon Rolls

Prep Time 30 mins
Cook Time 15 mins
Total Time 2 hrs
Servings 12 rolls



  • 1.5 cup flour all purpose
  • 1/4 cup sugar
  • 1 pkt active dry yeast
  • 1/2 tsp salt
  • 1/2 cup full cream milk warmed to 45C (110°F). warm to touch
  • 3 tbsp oil canola or extra light olive oil
  • 1 egg
  • 1/4 cup flour extra as necessary


  • 2 tbsp softened butter or trans-fat free margarine
  • 1/4 cup brown sugar
  • 2 tsp ground cinnamon


  • 1 cup icing sugar (powdered sugar)
  • 1/4 tsp vanilla
  • 2 tbsp milk


  • Combine dry ingredients in a bowl.
  • Stir in milk followed by oil & egg.
  • Beat on high for 3 minutes.
  • Add additional flour until dough forms a mass.
  • On a floured surface, knead for 5 minutes. (about 150 turns)
  • Cover with plastic or a bowl & let rest 10 minutes.
  • Meantime, grease an 8-inch round pan and combine the brown sugar and cinnamon in a small bowl.
  • On a floured surface, roll dough into 12” x 9”.
  • Spread with butter/margarine followed by brown sugar mixture.
  • Roll up the dough (not too tightly) starting at the 9” end.
  • Cut 1/2-inch off either end.
  • With a serrated knife or using dental floss, cut log into 8 even slices and arrange in pan.
    Preparing Cinnamon Roll
  • Cover with plastic & rise in a warm spot until doubled, about 1 1/2 hours.
  • Bake in preheated oven at 180° C for about 15 minutes or until golden brown.
  • Cool in the pan for 10 minutes, then frost.
  • To make frosting, combine powdered sugar & vanilla and slowly add milk for a spreading consistency.


  • To make overnight rolls, follow steps 1 thru 10. Cover pan with plastic and refrigerate overnight. Remove from fridge in the morning and let rise in a warm spot for about 1 1/2 hours until rolls are doubled in size. Continue at step #12.