Old-Fashioned Cinnamon Rolls

Health score
4%
Old-Fashioned Cinnamon Rolls
200 min.
15
289kcal

Suggestions


There's something truly magical about the aroma of freshly baked cinnamon rolls wafting through your home, and our Old-Fashioned Cinnamon Rolls recipe is sure to evoke those warm, nostalgic feelings. Perfect for a leisurely morning meal or a delightful brunch with friends and family, these rolls are a classic treat that never goes out of style.

Imagine biting into a soft, fluffy roll, generously swirled with a rich cinnamon-sugar filling, and topped with a luscious glaze that adds just the right amount of sweetness. Each bite is a perfect balance of flavors and textures, making it hard to resist going back for seconds (or thirds!). Whether you're serving them at a holiday gathering or simply enjoying a cozy weekend breakfast, these cinnamon rolls are bound to impress.

What sets this recipe apart is the use of high-quality ingredients, like Gold all-purpose flour and real butter, which contribute to the rolls' tender crumb and rich flavor. Plus, the process of making them is a labor of love that brings joy to both the baker and those lucky enough to indulge. So roll up your sleeves, gather your loved ones, and get ready to create a delicious batch of Old-Fashioned Cinnamon Rolls that will become a cherished tradition in your home.

Ingredients

  • 3.5 cups flour all-purpose
  • 0.3 cup granulated sugar 
  • teaspoon salt 
  • 4.5 teaspoons yeast dry
  • cup milk 
  • 0.3 cup butter room temperature ()
  • large eggs 
  • serving pam original flavor shopping list 
  • 0.5 cup granulated sugar 
  • teaspoons ground cinnamon 
  • 0.3 cup butter room temperature ()
  • 0.5 cup raisins 
  • 0.3 cup nuts finely chopped
  • cup powdered sugar 
  • tablespoon butter room temperature
  • 0.5 teaspoon vanilla 
  • tablespoons milk 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • wire rack
  • plastic wrap
  • hand mixer
  • wooden spoon
  • kitchen thermometer
  • spatula
  • rolling pin
  • cutting board
  • serrated knife

Directions

  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.
  2. 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).
  3. Sprinkle flour lightly on a countertop or large cutting board.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Using your hands or a rolling pin, flatten dough into a 15x10-inch rectangle.
  9. Spread 1/4 cup butter over dough to within 1/2 inch of edges.
  10. 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.
  11. 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.
  12. Remove plastic wrap.
  13. Move the oven rack to the middle position of the oven.
  14. Heat the oven to 350°F.
  15. 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.
  16. 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.
  17. Serve warm.

Nutrition Facts

Calories289kcal
Protein6.82%
Fat28.76%
Carbs64.42%

Properties

Glycemic Index
25.64
Glycemic Load
26.32
Inflammation Score
-4
Nutrition Score
7.1817390853944%

Nutrients percent of daily need

Calories:289kcal
14.45%
Fat:9.37g
14.42%
Saturated Fat:2.08g
12.97%
Carbohydrates:47.23g
15.74%
Net Carbohydrates:45.51g
16.55%
Sugar:19.86g
22.06%
Cholesterol:14.47mg
4.82%
Sodium:249.5mg
10.85%
Alcohol:0.05g
100%
Alcohol %:0.07%
100%
Protein:5g
10%
Vitamin B1:0.35mg
23.58%
Folate:78.23µg
19.56%
Selenium:11.47µg
16.38%
Manganese:0.31mg
15.54%
Vitamin B2:0.24mg
14.18%
Vitamin B3:2.29mg
11.45%
Iron:1.68mg
9.33%
Phosphorus:77.68mg
7.77%
Vitamin A:351.16IU
7.02%
Fiber:1.72g
6.9%
Copper:0.1mg
4.82%
Magnesium:16.68mg
4.17%
Vitamin B5:0.41mg
4.08%
Potassium:130.16mg
3.72%
Calcium:36.32mg
3.63%
Zinc:0.5mg
3.33%
Vitamin B6:0.06mg
3.02%
Vitamin E:0.33mg
2.21%
Vitamin B12:0.13µg
2.2%
Vitamin D:0.26µg
1.71%