Grand Award Cinnamon Rolls


A winning recipe in a field of 400 entries, these giant cinnamon rolls are every bit as delicious as they are impressive!





9 large rolls

Prep Time

45 minutes

Rise Time

45 minutes to 1 hour

Bake Time

20 to 25 minutes


  • 7 to 8 cups all-purpose flour
  • 2/3 cup sugar
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 2 teaspoons salt
  • 1 cup water
  • 1 cup milk
  • 2/3 cup butter or margarine
  • 2 eggs
  • Cinnamon Filling
  • 1 cup sugar
  • 1-1/2 tablespoons ground cinnamon
  • 1/4 cup butter OR margarine, melted
  • Vanilla Glaze
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons milk


Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk, and 2/3 cup butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

To make Cinnamon Filling, combine sugar and cinnamon in a small bowl. Stir until well blended.

Roll dough to 15 x 12-inch rectangle. Brush with melted butter; sprinkle with Cinnamon Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Cut into 9 equal pieces. Place, cut side up, on a large (18 x 13 x 1-inch) greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour. 
Bake at 375oF for 20 to 25 minutes or until done. Remove from sheet to wire rack. Drizzle with Vanilla Glaze while warm.
To make Vanilla Glaze, combine powdered sugar, vanilla and enough milk to reach desired consistency. Stir until smooth.