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Cinnamon Rolls

  • 0 people already cooked this dish.
  • Total: 147min
    Preparation: 147min
  • Portions: 12
  • Difficulty: Intermediate


  • 1 Cup Warm CARNATION Full Cream Evaporated Milk
  • 2 1/4 Teaspoons Instant dried yeast
  • 1/2 Cup Granulated sugar
  • 1/2 Cup Margarine, softened
  • 1 Teaspoon Salt
  • 2 Eggs
  • 4 Cups All purpose flour
  • 1 Cup Brown sugar
  • 3 Tablespoons Cinnamon
  • 1/8 Cup Margarine, softened
  • 6 Tablespoons Margarine
  • 1 1/2 Cups Powdered sugar
  • 1/4 Cup Cream cheese
  • 1/2 Teaspoon Vanilla essence
  • 1/8 Teaspoon Salt
  • 1 1/2 Tablespoons CARNATION Full Cream Evaporated Milk


  1. For the rolls; dissolve the yeast in the warm milk in a large bowl. Set aside.

  2. For the rolls; dissolve the yeast in the warm milk in a large bowl. Set aside.

  3. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

  4. Roll the dough out on a lightly floured surface, until it is approx. 16 inches long by 12 inches wide. It should be approx. 1/4 inch thick.

  5. Preheat oven to 350°F (180°C). Grease a 9x13 inch baking pan.

  6. To make filling: combine the brown sugar, cinnamon and margarine in a bowl. Spread the mixture evenly over the surface of the dough.

  7. Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1 1/2inch slices.

  8. Place the cut rolls into the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.

  9. Bake for 20 minutes or until light golden brown.

  10. While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy. When rolls are done, spread generously with icing.

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