Recipe Breads Best-Ever Cinnamon Rolls

Best-Ever Cinnamon Rolls Hot

A recipe for Best-Ever Cinnamon Rolls. Follow the simple recipe instructions for Best-Ever Cinnamon Rolls shared by other home cooking experts.


4 1/2 cup flour, all-purpose, up to 5 cups

1 pkg. dry yeast, (about 1 1/2 tsp.)

1 cup milk

1/3 cup butter

1/3 cup sugar

1/2 Tsp. salt

3 each eggs

3/4 cup brown sugar, packed

1/4 cup flour, all-purpose

1 Tbs. cinnamon, ground

1/2 cup butter

1/2 cup light raisins

1/2 cup pecans, chopped

1 Tbs. half-and-half, or light cream

1, powdered sugar glaze, recipe to follow


Directions: The best part about making this recipe is that the dough can be mixed and
the rolls filled and shaped the night before. When you awake in the
morning, just bake. Waiting for the rolls to come out of the oven is the
hardest part'
In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar,
and salt just till warm (120 degrees to 130 degrees) and butter is almost
melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an
electric mixer on low speed for 30 seconds, scraping sides of bowl
constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir
in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately soft dough that is smooth and elastic
(3 to 5 minutes total). Shape into a ball. Place in a greased bowl,
turning once. Cover; let rise in a warm place till double (about 1 hour).
For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in
remaining butter till crumbly; set aside.
Punch dough down. Turn onto a lightly floured surface. Cover and let rest
for 10 minutes. Roll the dough into a 12 inches square.
Sprinkle filling over dough square; top with raisins and pecans. Roll up
jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inches
pieces. Arrange dough pieces, cut side up, in a greased 12 inches deep-dish
pizza pan or a 13x9x2 inches baking pan.
Cover dough loosely with clear plastic wrap, leaving room for rolls to
rise. Refrigerate rolls 2 to 24 hours. Uncover and let stand at room
temperature for 30 minutes (Or, for immediate baking, don't chill dough.
Instead, cover loosely; let dough rise in a warm place till nearly double,
about 45 minutes).
Break any surface bubbles with a greased toothpick. Brush dough with
half-and-half or light cream. Bake in a 375 degree oven for 25 to 30
minutes or till light brown. If necessary to prevent overbrowning, cover
rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls
from oven. Brush again with half-and-half or light cream. Cool for 1
minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly.
Invert again onto a serving platter. Drizzle with Powdered sugar Glaze.
Serve warm. Makes 8 rolls.
VARIATION: Apple cinnamon Rolls: Prepare rolls as directed, except
substitute 1 cup finely chopped apple for the raisins in the filling.
In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn
syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1 to 2
Tbsp.) to make of drizzling consistency.

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mom, wife and bake sale volunteer

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Reviewed by Kendra
November 06, 2009
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3 of 3 people found the following review helpful

I really loved the step by step directions, I made 12 smaller cinnamon rolls instead of 8 large ones and reduced the baking time by a few minutes. I also found another Icing recipe that I think works great as I love a thick frosting topping (rather than a thin icing). I made these the night before and baked them in the morning as the recipe suggested. LOVE, LOVE these cinnamon rolls!! Printing this one off for the recipe box!


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