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Try this Best-Ever Cinnamon Rolls recipe, or contribute your own. "Breakfast" and "Breads" are two of the tags cooks chose for Best-Ever Cinnamon Rolls.
"I have made these rolls every Thanksgiving and Christmas since it was published in 1991, and they're always a crowd-pleaser! I have shortened the prep time by using the dough setting on my bread machine to make the dough, then once it has fully risen, I roll it out. I melt the butter for the filling and mix it with the flour, brown sugar and cinnamon and smooth it over the dough--makes roll-up a breeze. I make a dozen rolls from one recipe instead of 8, and they are still large rolls. I also substitute maple syrup for the corn syrup in the icing. We love these cinnamon rolls!!!"- ajudy1963
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Top-ranked recipe named "Best-Ever Cinnamon Rolls"
"The best part about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before. When you awake in the morning, just bake. Waiting for the rolls to come out of the oven is the hardest part" In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. 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). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 hour). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter till crumbly; set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12" square. Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2" pieces. Arrange dough pieces, cut side up, in a greased 12" deep-dish pizza pan or a 13x9x2" baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate rolls 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes (Or, for immediate baking, dont chill dough. Instead, cover loosely; let dough rise in a warm place till nearly double, about 45 minutes). Break any surface bubbles with a greased toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degree oven for 25 to 30 minutes or till light brown. If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool for 1 minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. VARIATION: Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling. POWDERED SUGAR GLAZE: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1 to 2 Tbsp.) to make of drizzling consistency. From: Better Homes and Gardens Magazine, October 1991. Posted by: Debbie Carlson - Cooking Echo Makes: 8 rolls
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PKM4 1 month agoDelicious ... worth the effort !
alexusmills12 1 month agoI would eat it any time i could
alexusmills12 1 month agoLooks delisious
MortV 2 months agoMade these last year on Christmas morning and they were a hit, will be making the again this Christmas. Also adding it to my recipe box.
fromscratch 3 months agoI believe that the recipe is in error. A package of dry yeast is 2 1/4 teaspoon. Hope everyone trying this just bought the package. I buy yeast at a discount club by the pound, way cheaper. It freezes and stay fresh. My yeast is over 2 years old, kept frozen, and still makes my pizza fine. Other then that I'm going to try the recipe. Good luck fellow bakers.
dale219 7 months ago
12chica29 11 month agoLoved the dough, hated the icing. The dough was moist and chewy and I didn't have to make any changes to the dough recipe but used a cream cheese icing instead.
MinnaPepina 1 year agoSo Delicious! I will have to keep hold of the recipe to use this one frequently!
LeighVJ 1 year agoThis was delicious! I added orange zest & juice from one orange to the cinnamon filling and omitted nuts. I also added zest & juice from one orange to the icing! Everyone loved it and now I have family friends asking for it. Way better than Grands Orange Cinnamon Rolls, and perfect size! Also found that it actually made 12 rolls which was an added bonus! Love it and have already made it again. Thanks for posting!
campbellolson 1 year agoTry it with ice cream it's awesome
JamesRKing 1 year agoHalf & Half is 10% cream - a light cream.
Dewantri 1 year agohi can somebody please tell me what is a 'half and half' ?? is this some kind of a cream ? I can't find it in a supermarket.... thanks!
m_e_glatz 1 year agoThis was my first try at homemade cinnamon rolls and they turned out great. A little dry in day two, but otherwise very good.
6422m 1 year ago.
mrsmanley23 1 year agoVery good but dry. Think I will use double inside filling next time and cut dough recipe down.
charlesroberts 1 year ago
Expat03 1 year agoFirst time attempt at baking cinnamon rolls for me and this recipe made it easy. The result was fantastic. I used 1 cup of sourdough starter instead of dry yeast (substituting some milk and flour).
thaisalaffitte 1 year ago
J0j0S 2 years agoI use my bread machine and they are big and fluffy every time ! My mother bought a bread machine just to make these!
Cpolley520 2 years agoMade these for a bake sale and they were a hit. I made a cream cheese frosting instead of a powdered sugar icing though.