Cinnamon Rolls

Cinnamon Rolls

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Leanne D.


These are great quick rolls.My family prefers them without raisins.So,I won't be making them with raisins for the bake sell.Each recipe makes 12 large rolls,I'm going to make 5 batches. I love them frosted with cream cheese frosting,but sometimes I frost them with a simple powdered sugar icing.For the bake sale,It will be cream cheese frosting.


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12 large rolls


  • ·
    3/4 c milk
  • ·
    1/4 c butter,softened
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    3 1/4-3 1/2 c flour
  • ·
    1 pkg yeast
  • ·
    1/4 c sugar
  • ·
    1/2 t salt
  • ·
    1/4 c water
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    1 egg

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    1 c brown sugar
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    1/2 c butter,softened
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    1 tablespoon cinnamon

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    4 ounces cream cheese, room temperature
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    1 c powdered sugar
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    1/4 c unsalted butter,softened
  • ·
    1 t vanilla

How to Make Cinnamon Rolls


  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon and softened butter. Roll out dough into a 12x9 inch rectangle. Spread dough with filling mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side on lightly greased baking dish. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees.. Bake in the preheated oven for 20 minutes, or until browned. Remove from pan to cool. Frost.

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About Cinnamon Rolls

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American

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