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16 rolls


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Design: Luka Cvrk, Solucija.com

Easter Cinnamon Rolls


  • Dough:
    • 1 packages active dry yeast
    • ½ cup warm water, (105 to 115 F.)
    • ½ cup milk, lukewarm (scalded then cooled)
    • cup sugar
    • cup butter, softened
    • 1 teaspoon salt
    • 1 egg
    • 3 ½ - 4 cups all-purpose flour
  • Filling:
    • 4 tablespoons butter, softened
    • 1 tablespoon cinnamon
    • 4 tablespoons sugar
  • Frosting:
    • 8 ounces cream cheese, softened
    • 1 tablespoon butter, softened
    • 1 pound confectioners sugar
    • 1 teaspoon vanilla extract


1. Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.)
3. Punch down dough. Let rest 10 minutes, covered. Cut in half and roll out into a rectangle about 1/4″ thick and about 16″ long and 8-10″ wide. Coat with filling butter leaving one end of the 16″ side free of butter for about 1/4″. Sprinkle cinnamon and sugar to taste. Wet the 1/4″ butter-free side with water. Roll up tightly and press the wet edge to the end of the roll and pinch tight. Cut off ragged edge on each side and discard. Cut into about 2″ rolls.
4. Place rolls into greased pan. Cover and let rise about 1 1/2 hours at room temperature or in refrigerator overnight. Bake at 350 degrees about 30 minutes or until golden brown.
5. Combine the cream cheese and butter for the frosting in mixer until smooth. Add confectioners sugar and mix slowly until combined. Add vanilla and beat until smooth. After rolls have cooled a few minutes, spoon frosting on top. Serve. Makes 16 rolls.


Breads, Easter