Prep 20 mins
Cook 15 mins
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.
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons granulated sugar
- 4 tablespoons extra virgin olive oil
- 2⁄3 cup whole milk, homogenized
CINNAMON BUTTER PASTE
- 1⁄2 cup brown sugar, lightly packed
- 4 tablespoons butter, softened
- 3 teaspoons ground cinnamon
- Preheat oven to 400 degrees F.
- Grease a large baking sheet with vegetable oil and set aside.
- In a mixing bowl, sift together flour, baking powder, salt and sugar.
- Using a pastry blender, cut olive oil into the dry mixture.
- Add milk and use a fork to stir until incorporated.
- Roll dough out onto a lightly floured surface and knead a few times until the dough forms a single ball.
- If dough is too sticky, a little more flour and knead again.
- Using a rolling pin, roll dough out to about 3/8" thickness to form a rectangle about 12" x 8".
- In a mixing bowl, mix together brown sugar, softened butter, and cinnamon until smooth.
- Spread mixture over dough evenly.
- Roll the dough into a log shape (12" long) and pinch the dough together at each end so that it does not unroll.
- Slice the roll into 1/2" thick slices.
- Place each slice onto the prepared baking sheet, keeping each slice separated, or you can place them touching each other.
- They will stick together but you can separate them when they are cooled.
- If desired, sprinkle the tops of each slice with more ground cinnamon.
- Bake in preheated 400 F oven for 12 to 15 minutes or until the tops turn slightly golden.
- Serve warm or cooled.
- If desired, you may add 1/2 cup crushed pecans and 1/2 cup golden seedless raisins to the Cinnamon-Butter paste (Optional).
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.
Too much work for the flavor. Dough was dry and crumbly - added more milk, but still hard to work with. Rolls were dry when done, but had good flavor. The kids wanted icing, too, so I topped them with a simple milk/powdered sugar frosting.
my family and i (katherine, 15, ca) loved these cinnamon rolls! they were easy for me to make and took less than an hour *from start to finish* they were a little messy though. the finished product was wonderful!! i used string to cut the rolls, because using a knife squished them. i highly reccomend this recipe!!