Best Ever Cinnamon Rolls

Best Ever Cinnamon Rolls Recipe

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linda mcdougal

By
@lilacmemaw


Rating:
★★★★★ 2 votes
Comments:

Ingredients

4 1/2 c
all purpose flour
1 pkg
dry yeast
1 c
milk
1/3 c
butter
1/3 c
sugar
1/2 tsp
salt
3
eggs
3/4 c
brown sugar, firmly packed
1/4 c
all purpose flour
1 Tbsp
cinnamon, ground
1/2 c
butter
1/2 c
light raisins
1/2 c
chopped pecans
1 Tbsp
half and half or light cream

GLAZE INGREDIENTS

1 1/2 c
powdered sugar, well sifted
1 tsp
corn syrup
1 tsp
vanilla extract
1/2 Tbsp
half and half or light cream

How to Make Best Ever Cinnamon Rolls

Step-by-Step

  • 1In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
  • 2In a small saucepan heat the milk, 1/3 cup butter, 1/3 cup sugar and salt just until warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly.
  • 3Add to flour mixture.
  • 4Add eggs and beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
  • 5Beat on high speed for 3 minutes.
  • 6Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
  • 7Turn 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).
  • 8Shape into a ball and place in a greased bowl, turning once.
  • 9Cover; let rise in a warm place until double (about 1 hour).
  • 10For filling, combine brown sugar, 1/4 cup flour and cinnamon.
  • 11Cut in remaining butter until crumbly; set aside.
  • 12Punch dough down and turn onto a lightly floured surface.
  • 13Cover and let rest for 10 minutes.
  • 14Roll the dough into a 12 inch square.
  • 15Sprinkle filling over dough square; top with raisins and pecans.
  • 16Roll up jelly-roll style; pinch edges to seal.
  • 17Slice roll into eight 1 1/2 inch pieces.
  • 18Arrange dough pieces, cut side up, in a greased 12 inch deep-dish pizza pan or a 13x9x2 inch baking pan.
  • 19Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.
  • 20Refrigerate rolls 2 to 24 hours.
  • 21Uncover 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 until nearly double, about 45 minutes.)
  • 22Break any surface bubbles with a greased toothpick.
  • 23Brush dough with half-and-half or light cream.
  • 24Bake in a 375 degree oven for 25 to 30
    minutes or until light brown.
  • 25If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
  • 26Remove rolls from oven.
  • 27Brush again with half-and-half or light cream and cool for 1 minute.
  • 28Carefully invert cinnamon rolls onto a wire rack and cool slightly.
  • 29Invert again onto a serving platter.
  • 30Drizzle with powdered sugar glaze and serve warm.
  • 31Variation: Apple cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling.
  • 32Powdered sugar glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla, and enough half-and-half or light cream (1 to 2 tablespoons) to make of drizzling consistency.

Printable Recipe Card

About Best Ever Cinnamon Rolls

Course/Dish: Sweet Breads
Other Tag: Quick & Easy