Cinnamon Rolls

Recipe by CCLady
READY IN: 2hrs 5mins
YIELD: 32 rolls




  • Prepare pans: Use non-stick spray to coat the sides of 2 13x9" baking pans.
  • Combine brown sugar, melted butter and corn syrup.
  • Spread in bottom of pans.
  • Sprinkle each pan with half the nuts.
  • Prepare filling: Combine the 1/2 cup sugar and the cinnamon; blend well; set aside.
  • Prepare dough: Dissolve yeast in warm water.
  • Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups flour.
  • Beat until smooth.
  • Mix in enough remaining flour to make dough easy to handle.
  • Turn dough onto well-floured board; knead until smooth and elastic, 8-10 minutes.
  • Place in greased bowl; turn greased side up.
  • Cover; let rise in warm place until double.
  • Divide dough in half.
  • Roll one half into rectangle 12 by 10-inch.
  • Spread with 2 tablespoons soft butter.
  • Sprinkle with half the filling mixture.
  • Roll dough, beginning at the long edge.
  • Pinch the edge of the dough to seal the roll.
  • Cut into 16 slices.
  • Place in pan allowing a small space between slices.
  • Repeat with the other half of the dough.
  • Cover the pans (the new non-stick foil is perfect).
  • Refrigerate at least 12 but not more than 48 hours.
  • (If you want, you can let them rise until doubled, and bake immediately, following directions below.) Heat the oven to 350º.
  • Remove foil from pans.
  • Bake until golden, about 30-35 minutes.
  • Immediately flip the pans over onto a foil-covered surface (non-stick foil recommended here, too).