Celine’s Cinnamon Rolls

Bite into the warmth of a homemade cinnamon roll with a delightful twist—the rich and creamy touch of Kate's Butter. An easy-to-make family favorite, this recipe elevates the classic cinnamon roll experience. Kate's Butter enhances the flavor and adds a velvety texture to the sticky-sweet icing and cinnamon sugar filling.

Whether you're easing into a relaxed weekend morning or marking a special celebration, these cinnamon rolls promise to bring joy to the table. And we’re not mad at the warm and inviting aroma that fills the kitchen, either.

Serving dish full of Cinnamon rolls covered in icing


4.9 from 9 votes
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 rolls



  • 3 cups all purpose flour
  • tbsp sugar
  • 1 tsp table salt
  • 1 packet high rise yeat (2 1/4 teaspoons)
  • 1 cup water
  • ¼ cup milk
  • tbsp Kate’s Unsalted Butter, softened


  • ½ cup Kate’s Salted Butter, softened ½ cup = 1 stick of Kate's Butter
  • ¾ cup light brown sugar
  • 2 tsp ground cinnamon, or to taste


  • 1 cup confectioners’ sugar
  • tbsp milk
  • ½ tsp vanilla extract
  • 1 tbsp Kate’s Unsalted Butter, softened
  • Pinch of salt


  • Set aside 1 cup of all-purpose flour from the total amount.
  • Mix the remaining flour, sugar, salt, and yeast in a large bowl.
  • Heat water, milk, and unsalted butter until hot (125-130 degrees F).
  • Stir the hot liquids into the dry mixture. Mix in enough reserved flour to form a soft dough that doesn't stick to the bowl.
  • Turn out onto a floured board and knead until smooth and elastic (~8-10 minutes).
  • Cover the dough with a damp tea towel and let it rest for 10 minutes.
  • Roll out the dough on a floured surface, using a rolling pin to create a roughly 13 x 19-inch rectangle.
  • Spread softened salted butter on the dough and sprinkle brown sugar and cinnamon evenly over the butter.
  • Starting from one long side, tightly roll the dough into a jelly roll.
  • Cut into 12-14 slices, ensuring even size, and place them cut-side down in a well-buttered 9x13-inch baking pan, allowing the rolls to touch.
  • Cover with a damp tea towel and let rise until doubled in bulk (~40-50 minutes).
  • Preheat the oven to 350 degrees F.
  • Bake until the internal temperature reaches 190 degrees F on an instant-read thermometer (~25-30 minutes).
  • Cool the rolls for 10-15 minutes.
  • In a medium-sized bowl, combine all five glaze ingredients. Using a wooden spoon or electric hand mixer, beat until smooth.
  • Drizzle the prepared glaze over the cinnamon rolls. Serve and enjoy!

From our farm in Maine to your kitchen.