Cinnamon Rolls Recipe from Tule’s Managing Editor, Meghan!

Delicious recipes straight from the kitchens of your favorite Tule authors.

Through the holiday season, we will be featuring family recipes from members of the Tule office!

Today’s featured recipe is Cinnamon Rolls from Tule’s Managing Editor, Meghan.

My family is a huge fan of sweets and nothing says Christmas morning like some warm, gooey cinnamon rolls. My mom used to make these every Christmas morning. It was such a delicious way to start the festivities of the day. – Meghan



  • 1/4-ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup 2% milk
  • 1/4 cup sugar
  • 1/3 cup butter
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 all-purpose flour


  • 1/2 cup melted butter
  • 3/4 cup sugar
  • 3 tablespoons ground cinnamon


  • 5 tablespoons butter
  • 2 cups powdered sugar
  • 2 teaspoon vanilla extract
  • 4 tablespoons hot water (add more to if needed)



  1. Heat oven to 350 degrees F.
  2. In a small bowl, dissolve yeast in warm water and set aside.
  3. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix. Add yeast. Mix in remaining flour until dough is easy to handle.
  4. Knead dough on lightly floured surface for about 7 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
  5. Punch down dough once it has doubled in size. On a floured surface, roll out into a 13 by 9-inch rectangle. Cover melted butter all over. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 13-inch side, role up dough and pinch edge together to seal. Cut into 12 to 14 slices.
  6. Cover the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
  7. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
  8. Eat and enjoy! Rolls are best served warm.


A native Texan, Meghan Farrell graduated from The University of Texas at Austin with a BA in Psychology. She packed her bags and moved to the Golden State, where she joined Tule Publishing Group in Southern California. Meghan became the Managing Editor for Tule in 2014 and oversees and coordinates the development of the company’s imprints, production, subrights, editorial and marketing departments. Meghan enjoys sharing her enthusiasm for travel, a good cup of coffee and, of course, a great book!


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