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Old-Fashioned Cinnamon Rolls
Old-Fashioned Cinnamon Rolls
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Prep Time:
40 minutes
Total Time:
3 hours 20 minutes
Indulge in homemade cinnamon rolls with a sweet vanilla glaze for the ultimate breakfast treat. It's the perfect way to start your day!
Ingredients:
  • 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
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup raisins, if desired
  • 1/4 cup finely chopped nuts, if desired
  • 1 cup powdered sugar
  • 1 tablespoon butter or margarine, room temperature
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoons milk
Instructions:
  • Combine 2 cups flour, 1/3 cup granulated sugar, salt, and yeast in a large bowl. Stir with a wooden spoon until well mixed. Heat milk in a 1-quart saucepan over medium heat until very warm (120°F to 130°F). Add warm milk, butter, and egg to the flour mixture. Beat with an electric mixer on low speed for 1 minute, scraping the sides and bottom of the bowl. Increase speed to medium and beat for another minute, scraping as needed. Stir in remaining flour gradually until the dough is soft and no longer sticky.
  • Lightly dust a countertop or large cutting board with flour. Transfer the dough onto the floured surface. Knead the dough by folding it towards you, then pushing it away with the heels of your hands in a rocking motion. Rotate the dough a quarter turn and repeat the process for about 5 minutes until the dough becomes smooth and springy. Add more flour to the surface if needed to prevent sticking. Grease a large bowl with cooking spray. Place the dough in the bowl, turning it to coat all sides with grease. Loosely cover the bowl with plastic wrap and allow the dough to rise in a warm place for about 1 hour and 30 minutes, or until it doubles in size. The dough is ready when an indentation remains after pressing your fingertips about 1/2 inch into it.
  • Combine 1/2 cup of sugar with cinnamon in a small bowl; set aside. Coat a 13x9-inch pan with cooking spray. Dust a countertop or large cutting board lightly with flour. Deflate the dough by gently pressing your fist into it, then transfer it to the floured surface.
  • Flatten dough into a 15x10-inch rectangle using your hands or a rolling pin. Spread 1/4 cup butter evenly over the dough, leaving a 1/2-inch border. Sprinkle with sugar-cinnamon mixture, raisins, and nuts. Roll the dough tightly from the 15-inch side, pinching the edge to seal. Shape the roll to be 15 inches long. Cut into 15 (1-inch) slices using a sharp knife or dental floss. Place slices in a pan, ensuring they are slightly apart. Cover loosely with plastic wrap and let rise in a warm place for about 30 minutes until doubled in size. Remove plastic wrap before baking.
  • Position the oven rack in the middle, preheat the oven to 350°F. Bake until golden brown, then promptly transfer rolls from the pan to a cooling rack, right side up. Let cool for 5 minutes before serving.
  • Mix glaze ingredients in a small bowl until smooth, adjusting milk for desired drizzling consistency. Drizzle over warm rolls using a tableware teaspoon to create thin lines of glaze. Serve warm.

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