Looking for a cinnamon roll recipe....


Debbie - posted on 09/10/2009





1 cup milk

1/3 cup butter

1 (.25 ounce) package active dry yeast

1/2 cup white sugar

4 1/2 cups all-purpose flour

1 teaspoon salt

3 eggs


3/4 cup brown sugar

1 tablespoon ground cinnamon

1/2 cup raisins


1 teaspoon light corn syrup

1/2 teaspoon vanilla extract

1 1/4 cups sifted confectioners' sugar

2 tablespoons half-and-half cream


1.Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.

2.In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

3.Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4.Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.

5.Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.

6.The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.

7.Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

I like the raisin and my hubby doesn't. You can do it with or without them.


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[deleted account]

i like to use left over pie crust, spread butter on and then mixture of brown sugar and cinnamon. sometimes i will even add small pieces of chopped up apple to the sugar and cinnamon. really flaky and delicious they disappear before my eyes . my kids love them

Jeannette - posted on 09/12/2009




I don't the recipe for the filling, but my grandmother buys frozen bread or buns and then makes it out of that. It tastes good (not quite as good as homemade of course) and it is very easy.

Chris - posted on 09/11/2009




Quick and easy Mini's. . .

Refrigerated crescent rolls. . .Lay them out into rectangles, spread with a little butter or margarine, sprinkle with cinnamon/sugar mix (about 1 tbs cinnamon for every 1/2 cup sugar), roll, slice, bake at 350 for 10-13 minutes.

Drizzle with glaze--1/2 cup powdered sugar + 1 tbs water

Faith - posted on 09/10/2009




OK...so it isn't exactly a cinnamon roll, but www.faithfuldinners.com has 2 recipes that are a pretty good substitute for a quick & easy breakfast....Cinnamon Roll Ups or Cinnamon Chip Biscuits. Both are delicious!

Betty - posted on 09/10/2009




I have one and it is very easy, buy frozen bread dough let it thaw and rise, then roll it out, take real butter and piece it all over the dough it takes about 1/2 to 2/3 of a stick, then put a thick layer of brown sugar and then a genourous layer of cinnomon. roll it up and slice it what ever thickness you want depending on how large you want your rolls then back them at 375 for about 30 minutes or until golden brown, then for the icing take 1 cup of powder sugar and about 2 tsp of milk and 1 tsp of vanilla and mix if to thick add more milk if to thin add more powder sugar. And if your family likes you can always add nuts to the brown sugar and cinnamon layer. I hope you enjoy.

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