Nutty Cinnamon Rolls

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I made this cinnamon roll recipe for the first time on Christmas morning. Cinnamon Rolls are a family tradition. My boys have requested this version often ever since. This is a good one to have them help with. They are a bit of work, but they're really, really tasty. I always eat more than I intend :)


  • 1 cup milk (whole milk recommended)
  • 1 pkg. (2 1/4 tsp.) active dry yeast
  • 4 cups flour (or more)
  • 1/2 tsp. salt
  • 6 Tbsp. unsalted butter
  • 1 egg
  • 1/2 cup raisins (optional)
  • 1 tsp. vegetable oil

Nutty Filling:

  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped walnuts or pecans (optional)
  • 2 Tbsp. plus 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 12 Tbsp. melted unsalted butter


  • 1 1/2 cups powdered sugar
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract


Heat milk in a small saucepan over medium-low until warm (about 110 degrees F).

Check milk temperature when beginning.

Remove from heat. Combine 2 Tbsp. sugar with yeast in a mixing bowl, and whisk in warm milk. Let rest until slightly foamy (about 5 minutes).

Milk and sugar mixed together.

Mix flour with the remaining sugar and salt, add softened butter, egg, raisins (optional), and yeast, stirring well to incorporate all the flour.


Knead dough for 3-5 minutes until smooth and elastic (or use mixer with dough hook). Add flour as needed.

Cinnamon batter being mixed up.

Form dough into a ball and lightly grease it with the vegetable oil.

Cinnamon Roll batter in a ball before rising.

Cover and let rise in a warm draft free place until doubled in size, about 1 1/2 hours. I like to use the oven on warm (75 degrees F) for this.

Cinnamon roll dough

In a small mixing bowl, mix the nutty filling. Stir until smooth.


When dough has risen, divide it into two equal portions. Roll each portion into a large rectangle (about 12x9 inches).

Roll out cinnamon roll dough

Spread the filling over the dough.

The cinnamon filling is being brushed on.

Roll dough into a tight cylinder, pinching the ends. Use a sharp knife to cut into 1-inch-thick slices.

Cinnamon batter being rolled up with filling
cinnamon batter and filling rolled together.

Place the rounds on large baking sheet or pan.

A pan of cinnamon rolls before being baked.

Cover and let rest until increased by half their size (30-60 minutes).

Cinnamon Rolls before baking

Preheat over to 350 degrees F. Bake until golden brown, about 25-30 minutes.

Cinnamon Rolls after baking

Combine glaze ingredients and stir until smooth.

Sweet glaze for the top of the cinnamon rolls

Drizzle glaze over cinnamon rolls right after removing them from the oven. Best served warm.

A cinnamon roll on a plate.

Servings: 20
Prep Time: 2 1/2 - 3 Hours
Cooking Time: 25 - 30 Minutes


Source: Adapted from "There's a Chef in My Soup" by Emeril Lagasse (a great kids cookbook)

By Stephanie from Hillsboro, OR

Cinnamon Rolls after baking

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