44 Ratings
  • 5 Rating Star 30
  • 4 Rating Star 4
  • 2 Rating Star 3
  • 1 Rating Star 2
  • 3 Rating Star 2
  • 0 Rating Star 3

When coming from the Better Homes and Gardens Test Kitchen, the description "Best-Ever" is not mere hyperbole. To make these incredible cinnamon rolls as great as they can be, use freshly purchased cinnamon.

Advertisement

Ingredients

Directions

  • In a large bowl, combine 2-1/4 cups of the flour and the yeast. In a small saucepan, combine milk, the 1/3 cup butter, the granulated sugar, and salt. Cook and stir just until warm (120°F to 130°F) and butter is nearly melted. Add to flour mixture. Add eggs.

    Ads will not print with your recipe
  • Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2-1/4 to 2-3/4 cups flour as you can.

    Ads will not print with your recipe
  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining 2-1/4 to 2-3/4 cups flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1-1/2 to 1 3/4 hours).

    Ads will not print with your recipe
  • Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside.

    Ads will not print with your recipe

For filling:

  • In a small bowl, combine brown sugar, the 1/4 cup flour, and the cinnamon. Using a pastry blender, cut in the 1/2 cup butter until crumbly.

    Ads will not print with your recipe
  • Roll dough into an 18x12-inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along a long side. Sprinkle with raisins and pecans. Starting from the filled long side, roll up rectangle. Pinch dough to seal seam. Cut into 12 slices. Arrange in the prepared baking pan.

    Ads will not print with your recipe
  • Cover loosely with plastic wrap, leaving room for rolls to rise. Chill for 2 to 24 hours. Let stand, uncovered, at room temperature for 30 minutes before baking. (Or for immediate baking, don't chill rolls. Instead, cover loosely; let rolls rise in a warm place until nearly double in size [about 45 minutes].)

    Ads will not print with your recipe
  • Preheat oven to 375°F. Break any surface bubbles with a greased toothpick. Bake for 25 to 30 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Remove from pan. Drizzle with Powdered Sugar Icing. Serve warm.

    Ads will not print with your recipe

Apple-Cinnamon Rolls:

Prepare as directed, except substitute 1 cup finely chopped apple for the raisins in the filling.


Powdered Sugar Icing

Ingredients

Directions

  • In a small bowl, combine powdered sugar and vanilla. Stir in enough milk to make an icing of drizzling consistency.

    Ads will not print with your recipe

Reviews (5)

Most helpful positive review

04/15/2017
My kids grew up

Most helpful critical review

02/01/2013
I've been making these for my family since the recipe was printed in the October 1991 issue of BHG - we love them!
44 Ratings
  • 5 Rating Star 30
  • 4 Rating Star 4
  • 2 Rating Star 3
  • 1 Rating Star 2
  • 3 Rating Star 2
  • 0 Rating Star 3
04/15/2017
My kids grew up
09/30/2017
I have been making these since I saw the recipe in the BHG magazine. They are still soft and tender the next day! Love them.
10/18/2016
I have been making these for so many years fresh hot out of the oven on Christmas morning. My favorite thing is my dad every year tells me these are better than the last years. They are fantastic. I make these into 8 rolls so they are BIG! Trust me, one of these and you will never have a Cinnabon again. TRUTH!!!
02/01/2013
I've been making these for my family since the recipe was printed in the October 1991 issue of BHG - we love them!
11/25/2013
I too have been making these since they published it in October of 1991. It is the best recipe I have ever found for Cinnamon Rolls. I usually make these the night before Thanksgiving and have them ready to pop in the oven thanksgiving morning. We usually have guest spending the night and to everyone's delight they wake up to the smell of fresh baked Cinnamon Rolls. It always reminds me of growing up on a ranch and the cook making Cinnamon Rolls in our old wood stove. What a treat it was.