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Homemade Cinnamon Rolls Recipe

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4.4 from 40 reviews

These homemade cinnamon rolls are a classic, soft, and fluffy treat filled with a delicious mixture of cinnamon, sugar, nuts, and raisins. Perfect for breakfast or dessert, they feature a tender dough that rises beautifully and a sweet, creamy icing topping. This recipe yields 20 rolls and includes detailed instructions to make the dough from scratch, assemble, and bake to golden perfection.

  • Total Time: 2 hours 40 minutes
  • Yield: 20 servings

Ingredients

Dough Ingredients

  • ½ cup milk
  • ½ cup sugar
  • 1 tsp salt
  • ½ cup margarine or shortening
  • ½ cup warm water (105 degrees)
  • 2 packages Active Dry Yeast
  • 2 eggs (beaten)
  • 4 ½ cups all-purpose flour (plus ½ cup more as needed)

Filling Ingredients

  • 6 Tablespoons butter (melted)
  • 1 cup very finely chopped pecans or walnuts (plus more for garnishing)
  • ½ cup sugar
  • 1 tsp cinnamon
  • 1 cup raisins

Icing Ingredients

  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • ½ teaspoon vanilla

Instructions

  1. Scald Milk: Bring the milk to a near boil, then remove from heat. Stir in the sugar, salt, and margarine or shortening until combined. Let the mixture cool to lukewarm, about 105 degrees Fahrenheit.
  2. Activate Yeast: In a large bowl, combine warm water and yeast, stirring until dissolved fully.
  3. Mix Dough: Add the lukewarm milk mixture, beaten eggs, and 1 cup of flour to the yeast mixture. Beat until smooth using a hand mixer for ease.
  4. Form Dough: Stir in 3 ½ cups of flour to form a soft dough. If sticky, add up to ½ cup more flour as needed.
  5. Knead Dough: Turn dough onto a floured surface and knead for 8 minutes until it is smooth and elastic.
  6. First Rise: Grease a large bowl, place dough inside, turning to coat all sides with grease. Cover and let rise in a warm place until doubled in size, about 1 hour.
  7. Optional Refrigeration: Dough can be refrigerated for 3-4 days at this stage; bring to room temperature before proceeding.
  8. Second Rise: Punch down dough, re-cover and let it rise again until nearly doubled, about 30 minutes.
  9. Shape Dough: Roll the dough onto a floured surface into two 16 x 15 inch rectangles.
  10. Brush Butter: Brush melted butter evenly over each rectangle.
  11. Prepare Filling: In a medium bowl, combine chopped nuts, sugar, cinnamon, and raisins. Sprinkle mixture evenly over the buttered dough, leaving ½ inch borders.
  12. Roll Dough: Roll each rectangle tightly from the 16-inch side closest to you to form a cylinder. Seal edges and cut into 1 ½ inch slices.
  13. Arrange and Rise: Place slices on greased baking sheets, cover, and let rise until doubled, about 30 minutes.
  14. Preheat Oven: Heat oven to 425°F (220°C).
  15. Bake: Bake rolls for about 10 minutes or until golden brown. Monitor closely due to high temperature.
  16. Make Icing: Mix powdered sugar, milk, and vanilla until smooth.
  17. Finish: Spread icing on warm rolls and garnish with additional chopped nuts if desired. Serve immediately for best freshness.

Notes

  • Ensure the milk mixture is cooled to about 105 degrees Fahrenheit before adding yeast to prevent killing the yeast.
  • Covering the dough and allowing it to rise in a warm, draft-free place helps achieve a good rise.
  • If dough is too sticky to handle, gradually add more flour but avoid adding too much to keep rolls soft.
  • For an extended prep, the dough can be refrigerated after the first rise and used within 3-4 days — bring back to room temperature before continuing.
  • The baking temperature is quite high to achieve a golden crust quickly; watch the rolls closely.
  • Using a hand mixer makes the initial dough mixing process easier and smoother.
  • Author: Madelynn
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/homemade-cinnamon-rolls-recipe/