Tuesday, September 24, 2013

Two Pan Cinnamon Rolls

Do we ever tire of trying new cinnamon roll recipes?  This is isn't that much different than any other dough recipe but you may have never tried to put cornstarch in your filling.  It helps the sugar and cinnamon to stay on the dough while it bakes instead of ending up in the pan....
and we all love the filling!
Bake up one pan for your family and share the other with your neighbour and tell them you are thankful for great neighbours!

  • 1 1/4 cup warm milk
  • 1/2 cup white sugar
  • 4 tablespoons very soft butter
  • 1/4 cup canola or other vegetable oil
  • 3 large eggs
  • 4 teaspoons instant yeast
  • 1 teaspoon salt
  • 5 cups flour
  1. Put all ingredients in a mixer bowl in the order listed.  Use a dough hook to knead until the dough is smooth and satiny.  If you don't have a dough mixer, stir all the ingredients but the flour together and then stir in flour (2 cups to start and then adding until stirring becomes too difficult).  Turn the dough onto a floured surface and knead in remaining flour.
  2. Cover the bowl with a plate larger than the opening or cover bowl with a plastic grocery bag.
  3. Allow to rise until doubled.  Mix filling ingredients while it is rising.
Filling ingredients
  • 1/2 cup very soft butter
  • 1 cup white sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons cornstarch
  1. Stir all the ingredients together.
  2. Roll dough out into a large rectangle 1/4 inch thick.
  3. Spread filling over dough and roll up starting at the long side.
  4. Cut into 24 rolls and place into 2 9X13 pans that have been greased or sprayed with cooking spray.
  5. Let rise in a warm spot covered for one hour or until double.
  6. Preheat oven to 325 F convection or 350 F.
  7. Bake until golden brown.  (about 15 - 20 minutes)
  8. Ice while still a bit warm.
  • 1 cup whipping cream
  • enough icing sugar to make a smooth spreadable icing.


  1. Great idea on the cornstarch...will try that soon!

  2. Dolly and I would like to volunteer as taste testers on this one. Ummmmmm ummmm good!

  3. How would you do this if you were wanting to bake them for breakfast? And how long does it take to bake?

    1. Pat, I've added the time to bake onto the recipe. It will depend on whether you bake with a convection or conventional oven. It also depends on whether you use a metal or glass pan. My advice is to turn on your oven light and stay close after 10 minutes.
      I haven't overnighted the pan in the refrigerator once it has been put into pans. Some recipes work fine that way. I find that leaving the icing off, freezing them and then warming the buns from frozen wrapped in foil makes them just as though they were pulled from the oven.

  4. Oh my - those look so delicious!!! Great tip about the cornstarch - I'll have give these a try.

  5. When you say add the remaining flour, how much of the 5 cups do you mix in the first step?

    1. Thank you for pointing out this confusing instruction. If I were to mix it by hand, I would start with about 2 cups of flour and continue to add until I had a smooth satiny dough... but don't add more than 5 cups total.

  6. This sounds wonderful! What is icing sugar? Is it powdered sugar? Thank you.

    1. Hi! You are right! Icing sugar is a Canadian term and it is the same as confectioners or powdered sugar.

  7. I made these just now and they turned out AMAZING!!!! love them I can't wait for the kids to come home from school to try them ;)!

  8. Should the icing recipe read 1 cup icing sugar rather than 1 cup whipping cream? Made these yesterday...delicious.

  9. I made these with last week they are so good,!! hmm hmm! and my kids love peanut butter and so they asked me to make them with peanut butter so I substituted the cinnamon with 1/2 cup butter 1 1/2 cup sugar 3/4 cup peanut butter 2 tsb. vanilla and they turned out great !! thanks so much!!!