Cinammon Rolls Recipe

Name: Cinammon Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-4 1/3 cup (80 ml) flour; 1 pkg yeast; 1 cup (225 ml) milk; 1/3 cup (80 ml) sugar; 1/3 cup (80 ml) butter or margarine; 1/2 tsp (2 ml) salt; 2 eggs; 3 tbsp (45 ml) melted butter; 1-1/2 cups (350 ml) sugar; 2 tsp (10 ml) cinnamon; 3/4 cup (175 ml) raisins; 1 cup (225 ml) confectioners sugar; 1/4 tsp (1 ml) vanilla; 3 to 4 tsp (20 ml) milk or orange juice

Servings: persons

4-4 1/3 cup (80 ml) flour
1 pkg yeast
1 cup (225 ml) milk
1/3 cup (80 ml) sugar
1/3 cup (80 ml) butter or margarine
1/2 tsp (2 ml) salt
2 eggs
3 tbsp (45 ml) melted butter
1-1/2 cups (350 ml) sugar
2 tsp (10 ml) cinnamon
3/4 cup (175 ml) raisins
1 cup (225 ml) confectioners sugar
1/4 tsp (1 ml) vanilla
3 to 4 tsp (20 ml) milk or orange juice

1
In a large mixing bowl combine 1-1/2 cups (350 ml) flour and yeast, set aside.
2
In saucepan, heat and stir milk, 1/3 cup (80 ml) sugar, butter and salt till mixture is warm and butter is almost melted.
3
Add to flour mixture along with eggs.
4
Beat with electric mixer on low for 30 seconds, scraping bowl constantly.
5
Beat on high for 3 minutes.
6
Using a wooden spoon, stir in as much of the remaining flour as you can.
7
Let rise once.
8
Punch down.
9
Turn onto lightly floured surface.
10
Divide in half.
11
Cover and let rest for 10 minutes.
12
Roll each half into a 12 x 8 inch rectangle.
13
Brush with melted butter.
14
In a small bowl stir 1-1/2 cups (350 ml).
15
sugar and cinnamon, sprinkle onto dough.
16
Sprinkle with raisins.
17
Roll up, pinch seams to seal.
18
Cut into 10 - 12 slices.
19
Place slices, in single layers in two greased 9 x 12 cake pans.
20
Cover and let rise till nearly dougle.
21
Bake at 375 degrees (200 C.) F for 20 - 25 minutes.
22
ICING: In small bowl stir confectioners sugar and vanilla.
23
Stir in enough milk to make a smooth icing.
24
Spread over rolls.

1081

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4-4 1/3 cup (80 ml) flour, 1 pkg yeast, 1 cup (225 ml) milk, 1/3 cup (80 ml) sugar, and more.

Yes, Cinammon Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cinammon Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions