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High Altitude Cinnamon Rolls

High Altitude Cinnamon Rolls

These soft and chewy rolls are packed with cinnamon flavor. Thoroughly tested at 7200 feet.
Course: Breakfast, Snack
Servings: 12 rolls


  • Food thermometer
  • 2 9×13-inch baking dishes
  • Parchment paper


Cinnamon Rolls

  • ¾ cup milk
  • 1 ⅛ cups water
  • 10 Tbsp butter cut into chunks
  • 6 – 6 ½ cups all-purpose flour plus extra for dusting the counter
  • 1 tsp salt
  • 4 tsp yeast at lower elevations use 2 packets active dry yeast
  • ¾ cup sugar
  • 2 large eggs
  • 1 ¼ cup brown sugar packed
  • 7 tsp cinnamon
  • 8 tbsp softened butter 1 stick, ½ cup


  • 2 cups powdered sugar
  • 1-2 pinches salt
  • ½ tsp vanilla
  • 2-3 Tbsp milk
  • 2 tsp butter


  • Heat milk, water and butter until 115-120°F. Butter does not need to melt.
  • In mixing bowl, combine 3 cups of flour, salt, yeast, and sugar.
  • Add milk mixture. Beat well. Beat in two eggs.
  • Continuing beating, adding flour as needed, until soft dough forms.
  • Sprinkle flour on a clean surface. Remove dough from bowl and knead until smooth and satiny.
  • Place in covered bowl and let rise until doubled. 1 1/2 to 2 hours approximately.
  • Make filling by combining brown sugar, cinnamon and butter to form a paste.
  • Flour surface and roll out to very large rectangle. Keep edges as straight as possible.
  • Spread filling paste over entire rectangle leaving about ½-inch of one long edge plain.
  • Roll up towards plain long edge, pinch to seal.
  • Cut into 12 even pieces. Place in two 9×13 baking dishes that are lined with parchment paper.
  • Cover and let rise until about doubled, approximately 1 hour.
  • Bake at 325°F (glass pan) or 350°F (metal pan) until brown and done in the middle of the rolls. Internal temperature in the center of the rolls should be 188°F. Bakes about 30-45 minutes.
  • While rolls are baking, make icing. Beat together powdered sugar, salt, vanilla, butter and 2 tbsp milk. Add additional milk as necessary until icing is spreadable.
  • Just after removing rolls from oven, frost with about ⅓ to ½ of icing. It will melt down into the rolls. After rolls have cooled, frost with remainder of the icing.


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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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