Food, Cooking, Picnic, Tailgate, & Backyard Recipes plus more...
Your FREE Online Breakfast & Brunch Cookbook...
Custom Search

Grocery Shopping Tips | Alan's Picnic Guide | Top 20 Breakfast Recipes | Recipe of the Day

Top 20 Recipes | Home Cooking Tips | Breakfast & Brunch Menu Ideas

Home >> Breakfast & Brunch Recipes >> Breakfast Muffins, and Pastry Recipes >> Cinnamon Rolls

 Menu Ideas & Planning
Menu Ideas & Planning

1000s of great recipes and menu ideas


Cinnamon Rolls

Makes 15 servings

Prep Time: 40 min.
Baking Time: 30 to 35 min.
Total Time: 3 hrs. 20min.


  • Rolls

    • 3 1/2 - to 4 - cups all-purpose flour

    • 1/3 - cup granulated sugar

    • 1 - teaspoon salt

    • 2 - packages regular or fast-acting dry yeast (4 1/2 teaspoons)

    • 1 - cup milk

    • 1/4 - cup butter or margarine (1/2 stick), room temperature

    • 1 - large egg

    • Cooking spray to grease bowl and pan

  • Filling

    • 1/2 - cup granulated sugar

    • 2 - teaspoons ground cinnamon

    • 1/4 - cup butter or margarine (1/2 stick), room temperature

    • 1/2 - cup raisins, if desired

    • 1/4 - cup finely chopped nuts, if desired

  • Glaze

    • 1 - cup powdered sugar

    • 1 - Tablespoon butter or margarine, room temperature

    • 1/2 - teaspoon vanilla

    • 1 to 2 - Tablespoons milk


1) In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed.

2) In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120F to 130F.

3) Add the warm milk, 1/4 cup butter and egg to the flour mixture.

4) Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl.

5) With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).

6) Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface.

7) Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat.

8) Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.

9) Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.

10) In a small bowl, mix 1/2 sugar and the cinnamon; set aside. Spray the bottom and sides of a 13x9-inch pan with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.

11) Using your hands or a rolling pin, flatten dough into a 15x10-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge.

12) Stretch and shape roll until even and is 15 inches long. Using a sharp serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.

Preheat the oven to 350F. Move the oven rack to the middle position of the oven.

13) Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes.

14) In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the tip of a tableware teaspoon, moving the spoon back and forth to make thin lines of glaze. Serve warm.

Alans Kitchen Tips
After placing slices in pan, cover tightly with plastic wrap or foil and refrigerate 4 to 24 hours. Before baking, remove from refrigerator and remove plastic wrap or foil and cover loosely with plastic wrap.  Let rise in a warm place about 2 hours or until dough has doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.

Place a piece of dental floss under the roll, bring ends of floss up and crisscross at top of roll, then pull ends in opposite directions.

More Recipes

Chili Bowl
Main Dish
Penn Dutch
Pot Pies
Slow Cooker
Veggies-Side Dish

Powered by ... All text is available under the terms of the GNU Free Documentation License.
E-mail | AlansKitchen Privacy Policy | Thank you

Contact Us | About Us | Site Map