Mrs. Vickie’s Cinnamon Rolls
We go to church with sweet Mrs. Vickie and she’s been making these cinnamon rolls for years and the recipe is widespread now! These are a new family favorite!
Rolls:
2 T. Yeast
1 cup Warm Water
1/4 cup Sugar
1 Egg
1/4 cup Melted Butter (+ more for brushing on top before rolling up!)
1 t. Salt
3 cups All-Purpose Flour (+ 1 more cup for flouring surface and sticky dough)
Cinnamon & White Sugar Mixture (approximately 1 cup)
Glaze:
2 cups Powdered Sugar
1/4 cup Melted Butter
2-3 T. Milk
Dissolve yeast in water with sugar. Allow to sit 5 minutes until bubbly. Add egg, butter, salt. Gradually add 3 cups flour. Stir until well mixed. Turn out onto well floured surface. Knead for 5 min (adding additional flour until no longer sticky). Roll out into rectangle. Brush with extra melted butter. Sprinkle heavily with cinnamon sugar mixture. Roll up dough (Jelly Roll Style). Cut into 1 1/2 inch slices and place in well greased pan. Allow to rise 30 min. in a warm place. Bake in 9×13″ pan at 350 degrees for 20-25 min. Mix glaze ingredients together in bowl (add milk until pourable consistency) and pour over warm cinnamon rolls! Enjoy!
The cinnamon rolls look and sound delicious but why is there no cinnamon in the Cinnamon Rolls recipe??
Hey Sonya,
Sorry if it was a little confusing, but the cinnamon sugar mixture (mentioned last in the roll part of the recipe) is literally just cinnamon and white sugar mixed together. I usually put just enough cinnamon to make the sugar turn brown and have some good cinnamon flavor, but not enough to make it bitter. Hope this helps!
Hi Jill! When letting them rise in a warm place where would you put them? I never know what area would be warm enough. Would you put them in the oven and set it on warm setting?
It really doesn’t have to be super warm. Sometimes I turn the oven on a low setting for a little while, then turn it off and pop them in to rise. As long as its not super cold I think they’ll rise fine. 🙂 One time I didn’t think they’d even risen much, but I decided to go ahead and bake them and when they finished baking they’d gotten a little bigger and were delicious!
I will have to try these! I make the pioneer women’s sweet rolls which are THE best but super time consuming!
These are SO good! I printed the recipe a couple of weeks ago, but finally made them this morning. They turned out light and fluffy and amazing! My husband loved them! Thanks for sharing this recipe.
Hey Jill! I was wondering if you’ve ever made the cinnamon rolls in advance and refrigerated them overnight before baking? If so, what are you suggestions of going about this?
I have not personally made these in advance, but I remember Mrs. Vickie saying that she freezes hers sometimes, then bakes them. But I can’t remember if she lets them rise first or not. I know she mentioned being careful about putting them in the fridge since they may rise then go flat and not turn out. :-/ Sorry this probably didn’t help much. Anyone else have suggestions?
How much water? It’s written as a range from half cup to one full cup. For dough, it probably should be a specific amount.
Thanks Arlene, I changed it to say 1 cup warm water as I have found that amount to be perfect (her original recipe gave the variant). Thanks! 🙂
Thanks!! Can’t wait to try this recipe out!
Sounds delicious and easy. Can you mix/ knead dough in a mixer?
Thanks for sharing this recipe!
I’m excited to try this recipe! 🙂
Making them right now!! They rose! Woohoo!
Making them right now!
Do you use active yeast or a quick rise yeast??
Can’t wait to try this yummy recipe!
Hey Amanda, I use active yeast. Hope this helps! -Jill