Cinnamon Rolls

For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

DSCN0822 cinnamon rolls sm

When it’s a holiday weekend, we like to make the dough the night before, and then have them ready to make and bake the next morning.

Cinnamon Rolls

Proof the yeast:

  • 2-1/4 tsp. yeast (1 package)
  • 3 Tbs. sugar
  • 1/2 c. warm water

Stir in:

  • 2 Tbs. butter, melted
  • 1/2 c. milk, lukewarm
  • 1 egg
  • 1-1/2 tsp. salt

Add and knead for 10 minutes:

  • 3 t0 3-1/2 c. flour

Cover and let rise for 1 hour or in the refrigerator over night.

Roll out the dough into a 12″ x  9″ rectangle.

Brush with:

  • 1-1/2 Tbs. melted butter

Mix together and sprinkle on top:

  • 1/3 c. brown sugar
  • 2 tsp. cinnamon
  • 1/2 c. raisins
  • 1/2 c. chopped pecans

Starting with the long side, roll up the dough. Slice it into 12 pieces and place, cut side down, into an 11″ x 7″ pan. Let rise for 1 hour. Bake at 400 degrees for 18-20 minutes.

When it comes out of the oven, mix together and cover with:

  • 1-1/4 c. confectioners sugar
  • 2 Tbs. melted butter
  • 3-4 Tbs. milk

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