Prep Time 30m
Cook Time 30m
Ready Time 180m
Yield 1 dozen rolls

  • Crisco® Original No-Stick Cooking Spray
  • 1/4 ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup whole milk, warmed
  • 1 tablespoon sugar
  • 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening, melted
  • 1/3 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, melted
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 3 1/2 to 3 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 2 tablespoons melted butter
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons ground cinnamon
  • Pinch salt
  • 1 (3 oz.) package cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons milk
Preparation Directions
  • Step 1Spray a large bowl with no-stick cooking spray.
  • Step 2Dissolve yeast in warm water. Combine 1/2 cup milk, sugar, melted shortening, salt and egg in large bowl. Add 2 cups flour; mix until smooth. Add yeast mixture. Mix in just enough remaining flour until dough is easy to handle. Knead dough on lightly floured surface 5 to 6 minutes. Place in prepared bowl, cover and let rise until doubled in size, 1 to 1 1/2 hours.
  • Step 3Punch down dough when it has doubled in size. Roll into a 15 x 9-inch rectangle on a lightly floured surface. Spread melted butter over dough. Combine sugar, brown sugar, cinnamon and salt in small bowl; sprinkle over buttered dough. Beginning on one long side, tightly roll up dough; pinch edge together to seal. Cut into 12 slices.
  • Step 4Heat oven to 350ºF. Spray bottom of a 9-inch cake pan with no-stick cooking spray. Place cinnamon roll slices close together in pan. Let rise until doubled, about 45 minutes.
  • Step 5Bake 25 to 30 minutes or until lightly browned.
  • Step 6Beat cream cheese until creamy. Add powdered sugar, beating until combined. Add milk, 1 tablespoon at a time until thick but spreadable consistency. Beat until smooth. Spread over slightly cooled rolls. Serve warm.
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