Uncle Bill's Cinnamon Rolls

READY IN: 35mins
Recipe by William Uncle Bill

I got this recipe from my grandmother over 50 years ago and this was the old-fashioned way of baking Cinnamon Rolls. I added the Optional items for those who like nuts and raisins.

Top Review by ChefCO Mom

These indeed were simple to make. Dough was crumbly--I, too, added a touch more milk while kneading the dough. Once I was able to roll it out I let it rest about 5 minutes. Gave me some time to make the paste. It rolled up beautifully. I cut them as instructed but placed them in a pie pan all nestled up against each other. Put it in the fridge and will bake in the morning. Planning on making a simple cream cheese frosting to drizzle on top. Next time I will probably make them in my food processor with the dough blade attachment.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Grease a large baking sheet with vegetable oil and set aside.
  3. In a mixing bowl, sift together flour, baking powder, salt and sugar.
  4. Using a pastry blender, cut olive oil into the dry mixture.
  5. Add milk and use a fork to stir until incorporated.
  6. Roll dough out onto a lightly floured surface and knead a few times until the dough forms a single ball.
  7. If dough is too sticky, a little more flour and knead again.
  8. Using a rolling pin, roll dough out to about 3/8" thickness to form a rectangle about 12" x 8".
  9. In a mixing bowl, mix together brown sugar, softened butter, and cinnamon until smooth.
  10. Spread mixture over dough evenly.
  11. Roll the dough into a log shape (12" long) and pinch the dough together at each end so that it does not unroll.
  12. Slice the roll into 1/2" thick slices.
  13. Place each slice onto the prepared baking sheet, keeping each slice separated, or you can place them touching each other.
  14. They will stick together but you can separate them when they are cooled.
  15. If desired, sprinkle the tops of each slice with more ground cinnamon.
  16. Bake in preheated 400 F oven for 12 to 15 minutes or until the tops turn slightly golden.
  17. Serve warm or cooled.
  18. If desired, you may add 1/2 cup crushed pecans and 1/2 cup golden seedless raisins to the Cinnamon-Butter paste (Optional).

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