Best Ever Cinnamon Rolls

Best Ever Cinnamon Rolls

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linda mcdougal



★★★★★ 2 votes



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

  • 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


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

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