Prep 20 mins
Cook 20 mins
I found this recipe a few years ago and have adopted this as my official best cinnamon rolls of all time. I make it every Christmas. I like it because I pour the extra cinnamon and brown sugar that is left in the bottom of the muffin tins,over the cinnamon rolls. This way the whole cinnamon roll is like the best part, the center.
- 3⁄4 cup milk
- 1⁄4 cup butter, softened
- 3 1⁄4 cups all-purpose flour
- 1 (1/4 ounce) package instant yeast
- 1⁄4 cup white sugar
- 1⁄2 teaspoon salt
- 1⁄4 cup water
- 1 egg
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1⁄2 cup butter, softened
- 1⁄2 cup raisins (optional)
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.Add Water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth and let rest for 1-0 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, soften butter.
- Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seem to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F.
- Bake in the preheated oven for 20 minutes, or until browned. Be sure to put muffin tin on a cookie sheet to prevent any possible spills. Remove from muffin cups to cool. Serve warm.
This was my first attempt at yeast cinnamon rolls and I found the perfect recipe on the first try! These are soooo yummy and easy, too! I baked mine in a 9x13" pan and they came out perfect. Thank you for this recipe!
Oh, Mary, these are so delicious - they should be so much harder to make, but they're a snap! I made them exactly as described, only I wished I had jumbo muffin tins, because these gorgeous rolls wanted to bust right out of my regular sized ones! I did use paper muffin cups, to make clean up easier. I also found that once I cut them into twelve pieces, I had to roll them a bit tighter to fit them in - there's a lot of filling (don't cut down on the deliciousness!), and I added some back on top of the rolls to use up the extra that spilled out. I'd been looking for exactly this recipe for years - I never thought it was a yeast recipe that I was looking for - but the search is over - these are absolutely amazing! Made for PAC Fall 2009 ~ You were adopted! **Updated 12/24/09 ~ I've made these a few times since - without the paper muffin cups, and today in a 9x13" pan instead of a muffin pan. They have turned out wonderful every time!! I made an icing for drizzling out of 1 cup icing sugar, and 2 tbsp milk. Wonderful!!