Martha White

Holiday Cinnamon Rolls

Prep 30 min.
Cook 30 min.
Yield 24 rolls



  • 2 cups lukewarm water
  • 2 (1/4 oz.) packages fast-acting yeast
  • 1/2 cup granulated sugar
  • 1/4 cup All-Vegetable Shortening
  • 1/4 stick Baking Sticks All-Vegetable Shortening
  • 1 teaspoon salt
  • About 5 cups Martha White® All-Purpose Flour
  • No-Stick Cooking Spray


  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup butter, melted


  • 2 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Preparation Directions

  1. SPRINKLE yeast over warm water; stir until dissolved. Add 1/2 cup granulated sugar, shortening and salt; stir until sugar is dissolved. Stir in enough flour to make a soft dough. Cover and let rise in warm place until double in size, about 45 minutes. Punch dough down.
  2. HEAT oven to 350ºF. Spray two 9-inch cake pans with no-stick cooking spray.
  3. COMBINE brown sugar, 1/2 cup granulated sugar and cinnamon in small bowl. Divide dough in half. Roll dough on floured surface into rectangular shape about 1/4-inch thick and about 12-inches long. Brush with 1/4 cup melted butter; sprinkle with half the cinnamon sugar mixture.
  4. ROLL up dough, beginning with long side, jelly-roll style. Pinch seam together. Cut into 1-inch slices; place cut side in prepared pan. Repeat with remaining dough. Cover; let rise until double in size, about 30 minutes.
  5. BAKE 20 to 25 minutes or until golden brown. Remove to serving plate, if desired.
  6. COMBINE all glaze ingredients in small bowl. Spoon over hot rolls. Serve warm.