Ingredient List
For the Dough:
  • 2 cups warm water
  • 1/2 cup granulated sugar
  • 3/4 cup powdered milk
  • 2 tablespoons yeast, divided
  • 6 cups all-purpose flour
  • 2 teaspoons salt
  • 1/3 cup canola oil
For the Filling:
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoons cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup butter, softened
For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk (evaporated works best)
  • 1 teaspoon vanilla
For the Dough
  • In a large mixing bowl (a standing mixer bowl works best) combine water, ½ cup granulated sugar, powdered milk, and 1 tablespoon + 1 teaspoon of yeast. Let stand until the yeast begins to work (about 10 minutes).

  • Add flour, salt and remaining yeast. Mix by hand for about 30 seconds (with a dough hook if you have one).

  • Add canola oil and mix by hand for additional 30 seconds.

  • Mix or knead dough (dough hook on a standing mixer is best) until reaches desired consistency. In a standing mixture, dough should only stick to the very bottom of the bowl. Target kneading time is 8 minutes.

  • Place dough in a greased bowl and let rise until doubled in size (about 30 minutes).

  • Punch the dough down and turn out onto a greased counter or surface. Roll the dough into a large rectangle (18”x24”).

For the Filling
  • In a mixing bowl, combine 3/4 cup granulated sugar,, brown sugar, cinnamon and 1 tsp. vanilla.

  • In a microwave safe dish, soften 1 stick of butter (try not to melt completely).

  • Spread the butter across the dough until all parts are covered. Then cover the dough with the sugar mixture.

  • Roll the dough from the long side of the rectangle, keeping rolls tight. Cut into ¾-inch to 1-inch thick slices and place on a parchment paper-lined baking sheet. (Paper is optional but makes cleaning easier. Grease the pan if you do not have parchment paper). Allow the rolls to rest until doubled in size (30-45 minutes).

  • Bake at 350 ̊F for 18-20 minutes.

For the Glaze
  • In a small bowl, mix powdered sugar, milk and remaining 1 tsp. of vanilla. Drizzle glaze over warm cinnamon rolls.


    Makes 24 (1”) rolls or 32 (3/4”) rolls.

  • Love the cinnamon rolls and want more recipes? Be sure to check out our tailgating section! Or would you like to learn more about how your food is grown? Ride along with Justin Knopf during a day on the farm.

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