(2nd Batch) Cinnamon Rolls

Like the title says, this is my second batch of LeAnn Ralph 2 hours cinnamon rolls. I made this over the weekend not knowing my in laws are coming. Yes, for the very first time, they tasted it. My mother in law, of course never touched it, and scold my husband that what he is eating is bad (we knew it). He did not argue because he knew that his mother enjoy arguing about anything.


This is from LeAnn Ralph cookbook "Rural Route 2 Cookbook", thank you so much for sharing this recipe with the public. Just like she said, my family expect it from me...lol. Did I mention that everyone loves it, except for my mother in law? My sister in law cannot believe I made it from scratch, and she asked me for the recipe. She will try making it, she said.

Homemade Cinnamon Rolls Recipe from LeAnn Ralph

If I’ve heard it once, I’ve heard it a dozen times: “Make homemade cinnamon rolls? From scratch? Are you crazy? That takes all day!” I have several recipes for homemade cinnamon rolls that do, indeed, take at least all afternoon — scald the milk and let it cool to room temperature (30 minutes); mix the dough and let it raise for an hour (1.5 hours); punch down the dough and let it raise for another hour (1 hour); shape into cinnamon rolls and let raise for another hour (1.5 hours); and then, finally, bake the cinnamon rolls (30 minutes) — for a grand total of 5 hours from start to finish. But it doesn’t have to be that way. You really can make homemade cinnamon rolls from scratch in two hours or less.

2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two packages of dry yeast)
2 eggs
1 teaspoon salt
1/3 cup Canola oil (you can use any kind of cooking oil, or shortening if you prefer)
6 to 7 cups of flour

Dissolve the yeast in the warm water. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth. Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time. Let the dough rest for 20 minutes. (I leave it sitting on the counter and use the time to wash up the bowl and other utensils and to clean off the counter top.)

Roll the dough into a rectangle that’s 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar (about 1/2 cup sugar and 1 teaspoon of cinnamon). Starting at the wide end, roll into a log. Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9×13 pans. Put in a warm place to rise for 45 minutes.

Bake at 350°F for 25 minutes (or until the cinnamon rolls are golden brown).
Allow to cool for 5 minutes and then turn out of the pans.

This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide. Total amount of time needed from start to finish (including time to bake) is about 2 hours.


I used a rectangular pan along with small pie pan. I cut my batch this time smaller (22 pieces), because last time it was gigantic...lol. What a difference a practice makes. My first batch can be found here. And the sugar icing recipe is made from butter, powder sugar and a little milk and vanilla.


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