Devilishly Decadent Cinnamon Rolls

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 609.3
  • Total Fat: 28.3 g
  • Cholesterol: 124.5 mg
  • Sodium: 400.4 mg
  • Total Carbs: 90.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.1 g

View full nutritional breakdown of Devilishly Decadent Cinnamon Rolls calories by ingredient
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NOT a diet food! Just adding so I can track the occasional roll I consume. WARNING: seriously addictive NOT a diet food! Just adding so I can track the occasional roll I consume. WARNING: seriously addictive
Number of Servings: 12


    cup milk
    8 tablespoons unsalted butter
    cup warm water (about 110 degrees)
    1 envelope instant yeast
    cup sugar
    1 large egg plus 2 large egg yolks (room temperature)
    1 teaspoons salt
    4 cups unbleached all-purpose flour, plus more for dusting the surface

    1 cup packed brown sugar
    2 tablespoons cinnamon
    cup butter, melted

    12 tablespoons butter, softened
    2 cups powdered sugar
    3 ounces cream cheese
    teaspoon vanilla
    teaspoon salt


For the dough:
Heat the milk and butter in the microwave until the butter melts. Set aside until the mixture is lukewarm (about 100 degrees). In the bowl of a standing mixer fitted with the paddle, mix together the water, east, sugar, egg, and egg yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. Scrape the dough onto a lightly floured work surface. Shape the dough into a round, place it in a very lightly oiled large bowl, and cover the bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk, 1 to 2 hours.

After the dough has doubled, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with the long side facing you. Brush the melted butter on the dough, leaving a one-inch unbuttered space on the long side that faces you. Mix together the brown sugar and cinnamon in a small bowl, pour it onto the dough, and spread it evenly to the edges, leaving the unbuttered edge without filling. Beginning at the edge that is farthest from you, tightly roll the dough, stretching it as you go. When finished rolling the dough, pinch the unbuttered edge closed. Grease a 13 by 9-inch baking dish. Cut the roll into 12 equal pieces using unflavored, waxed dental floss or fishing line and place the rolls, cut side up, evenly in the prepared baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1 to 2hours. (Alternatively, you can make the rolls the night before and cpver and refrigerate them after panning them. Then take them out of the fridge in the morning and allow to rise)

When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden brown, about 20-25 minutes. Allow the rolls to cool before frosting them.

For the icing:
Beat together icing ingredients until fluffy. Place a dollop of icing on each roll and spread with the back of a spoon.

Serving Size: Makes 12 rolls

Number of Servings: 12

Recipe submitted by SparkPeople user TKDDIVA.

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