Tasty Tuesday: National Cinnamon Roll Day


National Cinnamon Bun Day is coming up on Monday, October 4th. Cinnamon Buns, Cinnamon Rolls, whatever you call them, I do not know of many people that don’t like cinnamon and sugar – with a little icing (or caramel and nuts) on top!

If you aren’t used to making bread and bread products you may think it’s difficult and you might be afraid to make something you can buy at the Dollar Store for $1. But I am here to tell you, it’s easy, doesn’t have to be costly to make, and makes the aroma in the house “to die for.”

This is an easy recipe, worth the effort and time it takes, and if you are like me and enjoy compliments for my efforts, you will love making cinnamon rolls.  They freeze, defrost, can be warmed and are just like fresh from the oven.

When I was growing up my mother worked 5 days a week, but every Saturday I woke up to the smell of fresh bread and fresh cinnamon rolls! My mother was a fabulous cook and baker. As I grew up, she opened her own bakery and had a thriving business.

Cinnamon is probably the most expensive ingredient of the recipe, but I can tell you from experience, the Dollar Store, which is almost everywhere now, sells it for $1.

So, let’s get started. It does take a little time for many yeast bread recipes, but this recipe takes only 1 hour, and I’ve never had it fail.  When I was in my late 30’s I enjoyed entering the local county fair with recipes – strawberry jam, white bread, and cinnamon rolls – which I received the Washington State Wheat Association’s First Prize and the local county fair’s Blue First Place Ribbon for the bread and rolls. If I can do it, you can too.  So, spoil your friends and family – and yourself – and enjoy, have fun, making, eating, and sharing these cinnamon rolls.


This recipe takes an hour and makes 24 regular or 12 huge cinnamon rolls.



3 ½ cups warm water (100-110 degrees F, about 3 minutes in the microwave)

¾ cup sugar, granulated

1/2 cup vegetable oil

6 Tablespoons quick rise yeast

1 Tablespoon table salt

3 whole large eggs

10 ½ cups all-purpose flour


1 cup granulated sugar

1 Tablespoon ground cinnamon


½ cup butter, softened

2 dashes salt

2 teaspoons vanilla

6 cups powdered sugar

Milk as needed

An additional ½ cup butter if needed for spreading on dough for the cinnamon and sugar.


  1. Mix first 4 ingredients together (water, sugar, oil, yeast) and let set 15 minutes.
  2. Then add the salt, eggs, and flour for 10 minutes. (I use electric mixer). Let rest for 10 minutes.
  3. Oil counter or cutting board and dump out dough. Divide in half.
  4. Roll out ½ of the dough into a rectangle. Maybe ½” thick.  Spread with ¼ c. melted butter then half cinnamon and sugar mixture.
  5. Roll up tight but not too tight. Roll for size of rolls you want – if huge, roll short edges, if regular, roll rectangle/long edges.
  6. Divide into 12 rolls, or 6 huge. Place on greased cookie sheet. Let rise on cookie sheet 10 minutes.
  7. Repeat with other half dough.
  8. Bake 12-15 minutes at preheated 400 deg. F until done. I baked 15-17 minutes and turned halfway through for even baking.
  9. Frost while warm.


Recipe can be halved.

You can add chopped nuts and/or raisins with the cinnamon and sugar if you’d like.

If you have maple flavoring, you could add to the frosting and use brown sugar before rolling instead of the granulated sugar.

ENJOY! THESE ARE FABULOUS. If you’d like to make some dinner rolls with part of this dough it’s ok, brush with butter when fresh from oven.  They will be a little sweeter than normal dinner rolls, but equally as tasty.

Bon Appetit’ with love,

Granni K

To download the recipe, click here.