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When I was about 12, we went from living in the city to living “in the country.” We lived on a farm in a charming old 2-story farmhouse.
My room had no heat or insulation (though I did have a very comfy electric blanket to keep me warm). So on really cold winter days, I’d spend my time in the kitchen; that’s how I developed my love for baking.
I remember many a time rolling out dough for my mom and grandma's cinnamon rolls recipe.
Family Recipes Are the Best
My mom taught me how to make these cinnamon rolls. Every time I make a batch, I re-live those days in the old farmhouse.
I loved rolling them out on the old pull-out wooden cutting board in our farmhouse kitchen, filling them up with cinnamon, sugar, and raisins. Raisins are very important; the more the merrier, according to my dad (and me).
Then I'd carefully roll up the dough and slice rolls.
The Best Most Scrumptious Cinnamon Rolls Recipe Ever
Cozy up with the best most scrumptious cinnamon rolls recipe ever! Homemade cinnamon rolls make the perfect breakfast treat, especially on a cold day when it's nice and warm inside.
Prep Time1 hour
Cook Time30 minutes
Rise Time6 hours
Total Time7 hours30 minutes
Ingredients
Bread Dough -
1 package, or 1 tablespoon dry yeast
1 teaspoon granulated sugar
1/2 cup warm water
2/3 cup granulated sugar
3 tablespoons unsalted butter
3 eggs
5 to 6 cups flour
3 pinches of salt
Cinnamon Raisin Mixture -
1 cup granulated sugar
3 teaspoons ground cinnamon
4-6 tablespoons salted butter, melted
1/2-3/4 cup raisins
Icing -
3-4 tablespoons salted butter, softened
1 teaspoon vanilla
Powdered sugar and milk, added 'til desired amount and consistency
Instructions
Mix yeast, sugar, and warm water. Set aside in a warm place, where it will bubble and rise.
Cream 2/3 cup sugar with 3 heaping tablespoons unsalted butter.
Beat in eggs, one at a time.
Sift the flour and salt.
Add the yeast mixture to the creamed mixture, plus an extra 1 1/2 cups warm water. Mix well.
Add the flour until dough is the right texture for bread.
Turn into a large greased bowl or pan, and let rise to the top, keeping covered. This will take about 3-4 hours.
Turn the dough out onto a floured surface. Coat generously with flour by turning, shaping, and kneading; kneading isn’t necessary, but I find it relaxing. At this point, I like to save back a little less than half the dough for regular bread rolls.
Roll dough out to desired thickness (about 1/2 inch or more).
Brush the melted butter onto the dough.
Sprinkle the cinnamon/sugar mixture all over, and then sprinkle raisins on.
Somewhat tightly, roll the dough into a long, thick roll. Slice into approximately 1-inch wide pieces.
Place cinnamon rolls, face up, into a greased pan; let rise for 2-3 hours.
Bake for approximately 15-30 minutes at 350°.
Cover with foil after about 10-15 minutes. This allows the middle to cook thru without burning the tops.
While cinnamon rolls are baking, mix up your icing.
Mix softened butter and vanilla.
Add enough powdered sugar and milk to get the icing to the desired thickness and amount. Start with 1 cup powdered sugar and about 2 tablespoons of milk, and alternate adding powdered sugar and milk, as needed. You want the icing to be thin enough to brush onto the cinnamon rolls.
Once the cinnamon rolls are baked, remove them from the oven, and let them cool for about 5 minutes.
Brush the icing onto the tops of the cinnamon rolls. Serve and enjoy!
Hi Mel! I really want to try this, and I’d love to make them for breakfast, but I’m wondering up to what point in the process can I do the night before. (With all of the rising and resting time, I’d have to get up 1/2 an hour before I went to bed to have them ready for the morning!)
Hello! I have actually left my dough rising on that first rise for 6-8 hours, but I make sure it’s in a tall metal pot and covered with a tea towel. The dough is usually ready in 3-4 hours, but I’ve let it go longer. So, that first rise is probably the best time to do the night before. Once they’re made into rolls, it’s usually less than 2 hours, and they’re ready to bake. Now I have read that you can put bread dough in the fridge overnight… But I’ve never tried it, so I’m not sure how that would work, if it would hurt/kill the yeast or not. I wish you all the best, and I really hope you enjoy the recipe!
I am going to make this recipe! Cinnamon Rolls are my favorite desserts of all time. This is a really awesome recipe.
Thank you, Julie! I hope you enjoy it!
Hi Mel! I really want to try this, and I’d love to make them for breakfast, but I’m wondering up to what point in the process can I do the night before. (With all of the rising and resting time, I’d have to get up 1/2 an hour before I went to bed to have them ready for the morning!)
Hello! I have actually left my dough rising on that first rise for 6-8 hours, but I make sure it’s in a tall metal pot and covered with a tea towel. The dough is usually ready in 3-4 hours, but I’ve let it go longer. So, that first rise is probably the best time to do the night before. Once they’re made into rolls, it’s usually less than 2 hours, and they’re ready to bake. Now I have read that you can put bread dough in the fridge overnight… But I’ve never tried it, so I’m not sure how that would work, if it would hurt/kill the yeast or not. I wish you all the best, and I really hope you enjoy the recipe!
Thank you and I’ll let you know how it goes!