Classic Cinnamon Rolls

Classic Cinnamon Rolls
This recipe was the 2002 winner at the Iowa State Fair.


Recipe from

Spice Islands

Recipe Time

Prep: 20 Minutes
Rise: 1 Hour, 30 Minutes
Cook: 18 Minutes


1/2 cup butter
1/4 cup sugar
1 teaspoon salt
1 egg
2 cups flour
1 ounce (1/4 ounce) fleischmann's® Rapid Rise Yeast
1 cup water (120º to 130ºF)
1 3/4 cups flour
3 tablespoons butter, melted
1 cup sugar
2 tablespoons Spice Islands Ground Saigon Cinnamon
1 1/4 cup powdered sugar
1-2 teaspoons light cream
1/4 teaspoon Spice Islands Vanilla Extract


To make dough:

Cream butter, sugar and salt together using an electric mixer. Stir in egg. Add 2 cups flour and yeast. Pour water in all at once and mix.


Gradually add 1-3/4 cups flour to make a soft dough. Knead 5 minutes on lightly floured surface. Place dough in a greased bowl. Cover and let rise until double, about 45 to 60 minutes.


Punch down and roll out dough to a 18 x 10-inch rectangle. Brush dough with 3 tablespoons melted butter. Mix sugar and cinnamon together and sprinkle entire amount evenly over dough.


Roll up from long side; seal edges. Cut roll into 12 slices. Using three greased 8-inch square pans, place 4 rolls per pan, cut side up. Cover and let rise until double, about 45 minutes. Bake at 350ºF for 16 to 18 minutes. Cool.


For Frosting:

Mix powdered sugar, vanilla and enough cream to make icing of pouring consistency. Drizzle frosting evenly on all rolls.