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Cinnamon Rolls

 Cinnamon Rolls
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
24 ServingsPrep: 20 min. + rising Bake: 25 min.


  • 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
  • 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


  • 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.

2 of 2

Cinnamon Rolls (continued)

Directions (continued)

  • 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.