Total TimePrep: 20 min. + rising Bake: 25 min.
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup sugar, divided
- 1 cup warm water (110° to 115°)
- 1 cup whole milk
- 6 tablespoons butter
- 7 to 7-1/2 cups all-purpose flour
- 3 large eggs, room temperature, beaten
- 1 teaspoon salt
- 1/4 cup butter, softened
- 5 teaspoons ground cinnamon
- 3/4 cup packed brown sugar
- 3/4 cup raisins or dried currants
- Vanilla frosting, optional
- In a large bowl, dissolve yeast and 1 tablespoon sugar in water. In a saucepan, heat milk and butter to 110°-115°; add to yeast mixture. Stir in 3 cups flour, eggs, salt and remaining sugar. Stir in enough remaining flour to make a soft dough.
- Turn out onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down and divide in half. Roll each half into a 15x12-in. rectangle. Brush with softened butter. Combine the cinnamon, brown sugar and raisins; sprinkle evenly over rectangle. Roll up tightly, jelly-roll style, starting with a long side. Slice each roll into 12 pieces. Place in 2 greased standard muffin pans or 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° until golden brown, 25-30 minutes. Cool in pans for 5 minutes; invert onto a wire rack. Frost with icing if desired. Serve warm.
Nutrition Facts1 cinnamon roll: 248 calories, 6g fat (3g saturated fat), 41mg cholesterol, 164mg sodium, 43g carbohydrate (15g sugars, 1g fiber), 5g protein.
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Jul 9, 2017
These cinnamon rolls turned out perfect and taste wonderful!!
Jan 15, 2012
No comment left
May 31, 2011
I added a bit more of the filling, and now when I ask my family what they want me to make this is always one of the requests
Feb 5, 2011
No comment left
Oct 27, 2010
these were the best cinnamon buns ever
Mar 4, 2010
My husband took these along to work one time and since then his bosses and co workers keep asking for them over and over again!
Jan 27, 2010
Very soft and yummy! I only used 5 cups flour and for the frosting I used powder sugar and some of the filling melted.