The Ultimate Cinnamon Roll with Vanilla Frosting

Recipe courtesy of


1-1/2 packages (about 3-1/4 teaspoons) dry yeast

1/4 cup warm water

1/2 cup shortening

1/3 cup sugar

1-1/2 teaspoon salt

1 cup milk

1 egg

4 to 5 cups sifted flour

melted butter

brown sugar


raisins (optional)

Vanilla Frosting

2 cups powdered sugar

1 tablespoon butter, melted

1 teaspoon vanilla

2 to 4 tablespoons milk or cream


Add the warm water to the yeast and soak 10 minutes.

Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour, adding one at a time and beating after each addition.

Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer generously with brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on the raisins. Roll up jelly roll fashion.

Using scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and the other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously . . . about another hour.

Bake at 350 degrees for about 15 – 20 minutes. If rolls get too brown, cover with a piece of tin foil until the end of baking. Do not over bake the rolls.

Remove immediately from the pan by inverting onto a plate and then tip over onto another plate to right the rolls.

For the Frosting:

In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able-to-stir consistency.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.