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Double Stuffed Cinnamon Rolls in red baking dish
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5 from 6 votes

Double-Stuffed Cinnamon Rolls

Twice the amount of brown sugar/cinnamon/butter mixture in the middle as regular cinnamon rolls. Made from scratch and worth every minute. 
Prep Time40 mins
Cook Time20 mins
rising time45 mins
Total Time1 hr
Servings: 20 servings
Author: Kathleen Phillips | GritsAndGouda.com
Cost: 6


  • 1 cup 2% milk
  • 1/3 cup salted or unsalted butter cut into 4 pieces
  • 3 1/2 cups all-purpose or bread flour, divided
  • 3/4 teaspoon salt
  • 1 (1/4-ounce) package fast rising or Rapid Rise yeast (also called instant)
  • 2 large eggs
  • 1/4 cup firmly packed light brown sugar


  • 1 1/2 cups firmly packed light brown sugar
  • 3/4 cup salted or unsalted butter, very soft Not tub margarine or spread
  • 1 tablespoon ground cinnamon

Vanilla Icing

  • 2 1/4 cups powdered sugar
  • 2 tablespoons whole milk or half and half (adjust for icing thickness)
  • 1/2 teaspoon vanilla extract


  • Pour the milk in a small microwave-safe bowl and add the pieces of butter. Microwave at HIGH for 45 seconds. Stir, and microwave an additional 20 to 25 seconds or until butter melts and instant read or digital thermometer reaches 125 to 130 degrees. You can also do this on the stovetop in a small saucepan.
  • Beat eggs on medium-low in a heavy-duty stand mixer just until lightly beaten. 
  • Combine 2 cups of the flour, yeast, and salt on a paper plate or bowl. 
  • Add brown sugar, flour mixture, then hot milk mixture to the eggs in the mixer (in that order) and beat on medium-low until combined. Increase speed to medium and beat 2 minutes. 
  • If you have a dough hook for the mixer, put it in now. If not, proceed with regular paddle. Add remaining 1 1/2 cups flour and beat at medium speed 3 minutes. The dough will be soft and sticky. 
  • Turn the dough out onto a lightly floured surface (countertop). Cover it with a kitchen towel and let it rest 10 minutes. Now is a great time to make the filling.


  • Combine brown sugar, softened butter, and cinnamon. The butter needs to be very soft or it will be hard to spread on the dough.
  • Divide dough in half. Cover half of the dough with a kitchen towel. Working with half of the dough at a time, roll the first half into a 14"x12" rectangle. Spread half of the filling on the rectangle to within 1/2 inch of the edges.
  • Starting at the short end, roll up the dough into a log and pinch the edges to seal them closed. Place the log so the seam is on the bottom. Use dental floss or a sharp knife to cut the log into about 1 1/4' slices. (This will give you 10 slices). Or cut into twelve (1") slices. Repeat with remaining dough and filling.
  • Place 15 of the 1 1/4" slices in a 13x9" baking pan or dish. Place remaining 5 rolls in an 8" baking pan, 9x5" loaf pan, or small disposable baking pan.
    Or, place 24 (1-inch) slices in two 8-inch baking pans or dishes. 
  • Cover with a kitchen towel and let rise in a warm place (about 85 degrees) 30 to 45 minutes or until doubled its original size. See NOTES for creating your own proofing box. If the temperature is any hotter, the buttery filling will melt and disappear to the bottom of the pan. A little is yummy. A lot missing from the middle is sad and sticky on the bottom.
  • Preheat oven to 375 degrees.
  • Uncover and bake the cinnamon rolls at 375 degrees for 20 minutes or until golden on the tops and do not spring back when touched in the middle. I would rather slightly under bake mine than over bake them if I'm in doubt of doneness. Overbaked rolls equals dry and crumbly.

Vanilla Icing

  • While the rolls bake, combine powdered sugar, milk, and vanilla in a medium-size bowl. If you powdered sugar has lumps in it, run it through a wire mesh strainer by pressing it with a spoon.
  • Remove the cinnamon rolls from the oven and let rest 5 to 8 minutes. This will be a LONG 5 minutes because the cinnamon aroma will be tempting you. Generously pour the icing over the rolls. Wait another 5 minutes if you can, then enjoy!


Create your own proofing box in your oven! If you place yeast dough on your kitchen counter and wait for it to double in size, you might be waiting for up to 1 1/2 hours, depending on how cold you keep your air conditioning. When you use the proofing setting on some ovens or create your own, this dough will double in size in about 30 to 45 minutes!
Turn your oven on the lowest setting for 1 minute (usually about 270F degrees). Set a timer! Immediately turn oven off. This should bring your oven up to 85 to 90F degrees, the perfect temperature for dough rising, free from drafts.
I also like to place a cup of hot water to the side of the dough in the oven to create a slightly moist atmosphere to prevent the dough from drying out on the top and eliminating the need to cover it with a towel.