Description
These homemade cinnamon rolls are soft, fluffy, and bursting with gooey cinnamon-sugar filling, studded with chopped nuts and raisins, and topped with a luscious vanilla icing. Perfectly baked, these rolls make a delightful treat for breakfast or a sweet snack. Made from scratch with simple ingredients, this classic recipe yields bakery-quality cinnamon rolls right from your kitchen.
Ingredients
Units
Scale
Dough
- 1/2 cup milk
- 1/2 cup sugar
- 1 tsp salt
- 1/2 cup margarine or shortening
- 1/2 cup warm water (105°F)
- 2 packages Active Dry Yeast
- 2 eggs, beaten
- 4 1/2 cups all-purpose flour, plus up to 1/2 cup more as needed
Filling
- 6 tablespoons butter, melted
- 1 cup very finely chopped pecans or walnuts (plus more for garnishing)
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 cup raisins
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: Scald the milk by heating it until just before boiling, then remove from heat. Stir in the sugar, salt, and margarine/shortening until combined. Allow to cool until lukewarm (about 105°F).
- Activate the Yeast: Pour the warm water into a large bowl and dissolve the yeast in it. Add the lukewarm milk mixture, beaten eggs, and 1 cup of flour. Beat until smooth (a hand mixer works well for this).
- Form the Dough: Add 3 ½ cups flour and mix until a soft dough forms. If too sticky, add up to ½ cup more flour gradually.
- Knead the Dough: Turn dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
- First Rise: Grease a large bowl, place dough in it, and turn to coat all sides. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Punch Down and Second Rise: After the first rise, punch the dough down, cover, and allow it to rise again until nearly doubled, about 30 minutes.
- Shape the Rolls: Place dough onto a floured surface; divide and roll out into two 16×15-inch rectangles. Brush the tops with melted butter.
- Add the Filling: In a medium bowl, mix the nuts, sugar, cinnamon, and raisins. Sprinkle evenly over the rectangles, leaving a ½-inch border. Pat gently to adhere.
- Roll & Slice: Starting with the 16-inch side closest to you, tightly roll up each rectangle into a cylinder. Seal edges and cut each into 1 ½-inch slices.
- Final Rise: Place rolls onto a greased baking sheet. Cover and let rise until doubled in size, about 30 minutes.
- Bake: Preheat oven to 425°F (218°C). Bake for about 10 minutes, or until golden brown. Watch closely as ovens vary.
- Ice & Serve: Mix together powdered sugar, milk, and vanilla to create the icing. Spread over the warm rolls and sprinkle with extra nuts if desired. Serve immediately for best freshness.
Notes
- Dough Rising Tips:
- Place the bowl on a warm oven spot (like the area between front burners of a heated 315°F oven).
- Set a pan of boiling water on the bottom rack of the oven and the dough bowl above to create a warm, moist environment.
- If yeast seems inactive, proof it by mixing with 1/4 cup warm water and 1/2 teaspoon sugar, letting it foam, and then add to the dough.
- Prepared rolls can be frozen in an airtight container for up to 3-4 months.
- To serve frozen rolls: Let come to room temperature, then bake at 320°F (160°C) for 5-10 minutes.
- For extra flavor, try garnishing the finished rolls with additional chopped nuts.
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
