Frosted Cinnamon Rolls

Another winning cinnamon roll from the Iowa State Fair.

Frosted Cinnamon Rolls


12 rolls



Prep Time


Bake Time

16 to 18 minutes

Rise Time

1-1/2 to 2 hours

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  • Dough
  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 3-3/4 cups all purpose flour
  • 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 cup water (120º to 130ºF)
  • ** Filling **
  • 3 tablespoons butter, melted
  • 1 cup sugar
  • 2 tablespoons ground cinnamon
  • Frosting
  • 1-1/4 cups powdered sugar
  • 1 to 2 tablespoons light cream
  • 1/4 teaspoon pure vanilla extract


  1. To make dough:
  2. Cream butter, sugar and salt together using an electric mixer. Stir in egg. Add 2 cups flour and yeast. Pour water in all at once and mix.
  3. Gradually add 1-3/4 cups flour to make a soft dough. Knead 5 minutes on lightly floured surface. Place dough in a greased bowl. Cover and let rise until double, about 45 to 60 minutes.
  4. Punch down and roll out dough to a 18 x 10-inch rectangle. Brush dough with 3 tablespoons melted butter. Mix sugar and cinnamon together and sprinkle entire amount evenly over dough.
  5. Roll up from long side; seal edges. Cut roll into 12 slices. Using three greased 8-inch square pans, place 4 rolls per pan, cut side up. Cover and let rise until double, about 45 minutes. Bake at 350°F for 16 to 18 minutes. Cool.
  6. For Frosting:
  7. Mix powdered sugar, vanilla and enough cream to make icing of pouring consistency. Drizzle frosting evenly on all rolls.


For perfectly shaped rolls, cut the rolled dough with a length of string brought gently under the dough then crossed over the top.

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