Home-Baked Cinnamon Rolls

By CHEF TRACY DARUE For the Flathead Beacon

Home-baked cinnamon rolls are a treat, especially on Christmas morning! This recipe can be mixed ahead of time and kept, unbaked, in the freezer or refrigerator. If they are in the freezer, pull them out the night before and leave them in a cool place (like a basement) overnight. If they are in the refrigerator, pull them out in the morning and let them warm to room temperature (or rise to about double) before baking. You may ice them to add sweetness.



  • 1 cup milk
  • 4 oz unsalted butter, (1 stick)
  • 1/2 cup sugar
  • 1 Tablespoon active dry yeast
  • 1 whole egg
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt


2 Tablespoons melted butter

1/3 cup sugar mixed with 2 Tablespoons cinnamon

Icing (optional):

Mix 1 cup powdered sugar with 2 Tablespoons milk until smooth. Spread on slightly cooled buns.



In a saucepan, bring milk to a simmer. Turn off heat. Add butter and sugar. Let cool to lukewarm, about 100 degrees. Add egg and whisk.
Place milk mixture in the bowl of a mixer, or in large mixing bowl if mixing by hand. Sprinkle yeast over top of milk mixture. Let sit one minute. Whisk mixture with a fork.
Put 1/2 the flour into liquid ingredients. Blend on low speed with paddle attachment (or stir by hand). Turn off motor. Sprinkle salt into dough. Blend briefly.
Gradually add in remaining flour. Mix until dough looks smooth, approx. 5 minutes (dough will be sticky).
Place dough in lightly oiled bowl, rotating it to cover with oil. Cover tightly with plastic wrap. Let rise in a warm, draft-free place until almost doubled in size.
Generously flour work surface. Remove dough from bowl and place on floured surface. Sprinkle top of dough with flour. Roll into 9” x 13” rectangle.
Place filling on dough by brushing dough with melted butter. Sprinkle cinnamon sugar over melted butter.
Starting from the 13” side, roll lengthwise into a log, pressing the end seam to seal in the sugar.
With a very sharp knife, or a serrated knife, cut into 13 pieces, about 1 1/4” thick.
Butter a 9” x 13” baking dish, or two 9” cake or pie pans.
Place rolls with the cut side up in the baking dish, leaving room around each one to expand.
Cover with plastic wrap. From here, you may refrigerate or freeze.
When ready to bake, preheat oven to 350 degrees.
Remove plastic wrap. Bake approximately 35 minutes or until golden brown.
Optional: Prepare frosting and spread on top of slightly cooled buns. Store covered in plastic wrap at room temperature. Re-heat if desired.