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Old-Fashioned Cinnamon Rolls

Betty Crocker Kitchens
Updated Nov 12, 2021
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There's nothing like the smell and taste of ooey, gooey cinnamon rolls to get the day off to a perfect start. And there's nothing sweeter or more satisfying than making cinnamon rolls from scratch! Drizzled with a vanilla glaze and served warm, these breakfast treats are a scrumptious showstopper. If you ask us, this is the best cinnamon roll recipe—ever.

Old-Fashioned Cinnamon Rolls

  • Prep Time 40 min
  • Total 3 hr 20 min
  • Servings 15
  • Ingredients 17
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Ingredients

Rolls

  • 3 1/2 to 4 cups Gold Medal™ all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 packages regular or fast-acting dry yeast (4 1/2 teaspoons)
  • 1 cup milk
  • 1/4 cup butter or margarine (1/2 stick), room temperature
  • 1 large egg
  • Cooking spray to grease bowl and pan

Filling

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup butter or margarine (1/2 stick), room temperature
  • 1/2 cup raisins, if desired
  • 1/4 cup finely chopped nuts, if desired

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon butter or margarine, room temperature
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoons milk
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
  • Step 
    2
    Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
  • Step 
    3
    In a small bowl, mix 1/2 sugar and the cinnamon; set aside. Spray the bottom and sides of a 13x9-inch pan with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.
  • Step 
    4
    Using your hands or a rolling pin, flatten dough into a 15x10-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even and is 15 inches long. Using a sharp serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
  • Step 
    5
    Move the oven rack to the middle position of the oven. Heat the oven to 350°F. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes.
  • Step 
    6
    In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the tip of a tableware teaspoon, moving the spoon back and forth to make thin lines of glaze. Serve warm.

Nutrition

260 Calories
8g Total Fat
4g Protein
43g Total Carbohydrate
20g Sugars

Nutrition Facts

Serving Size: 1 Roll
Calories
260
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
220mg
9%
Potassium
85mg
2%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
5%
Sugars
20g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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