Cinnamon Rolls Recipe

Cinnamon Rolls Recipe Rating 4

My wife likes to tell people that after I retired, I went from being the breadwinner to the bread baker! It all started with a bread-making class nearby community college. Now my breads and rolls are favorites of friends and family.—Ben Middleton, Walla Walla, Washington

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Cinnamon Rolls Recipe
  • Prep: 20 min. + rising Bake: 25 min.
  • Yield: 24 Servings
20 25 45

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup sugar, divided
  • 1 cup warm water (110° to 115°)
  • 1 cup milk
  • 6 tablespoons butter
  • 7 to 7-1/2 cups all-purpose flour, divided
  • 3 eggs, beaten
  • 1 teaspoon salt
  • FILLING:
  • 1/4 cup butter, softened
  • 5 teaspoons ground cinnamon
  • 3/4 cup packed brown sugar
  • 3/4 cup raisins or dried currants
  • Confectioners' sugar, optional

Directions

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in water. In a saucepan, heat milk and butter to 110°-115°; add to yeast mixture. Stir in 3 cups flour, eggs, salt and remaining sugar. Stir in enough remaining flour to make a soft dough.
  • Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down and divide in half. Roll each half into a 15-in. x 12-in. rectangle. Brush with softened butter. Combine the cinnamon, sugar and raisins or currants; sprinkle evenly over rectangle. Roll up tightly, jelly-roll style, starting with the long side. Slice each roll into 12 pieces. Place in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350° for 25-30 minutes or until golden brown. Cool in pans for 5 minutes; invert onto a wire rack. Frost with icing if desired. Serve warm. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 248 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 164 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cinnamon Rolls in Taste of Home April/May 1993, p47

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Cinnamon Rolls (4)

Cinnamon Rolls

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on May. 31, 2011 by kiba258

I added a bit more of the filling, and now when I ask my family what they want me to make this is always one of the requests


Reviewed on Oct. 27, 2010 by gail de rosa

these were the best cinnamon buns ever


Reviewed on Mar. 04, 2010 by Dannysngirl

My husband took these along to work one time and since then his bosses and co workers keep asking for them over and over again!


Reviewed on Jan. 27, 2010 by eremia6322

Very soft and yummy! I only used 5 cups flour and for the frosting I used powder sugar and some of the filling melted.

 
 
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