Huge Cinnamon Rolls

Yummy! Big, soft, and chewy, not too sweet but with just the right amount of sticky sweetness to hit the spot. Wonderful when served warm.



Step: 1

Gently mix 1/4 cup warm water, 1 tablespoon sugar, and yeast for dough in a small bowl. Let sit to proof until yeast is frothy and nearly doubled in volume, about 10 minutes.

Step: 2

Meanwhile, heat milk in a small saucepan over medium-low heat until it bubbles, about 3 minutes. Remove from the heat and stir in margarine until melted.

Step: 3

Combine 2 1/4 cups flour, 1/4 cup sugar, cinnamon, salt, and yeast mixture in the bowl of a stand mixer fitted with the dough hook; mix well. Add 1/4 cup water, egg, and the warm milk-margarine mixture; mix until combined. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. You may not need all the flour; ideally the dough will remain a bit sticky but should be manageable with floured hands.

Step: 4

Carefully knead dough on a lightly floured surface until smooth, about 5 minutes. Continue to flour your hands so the dough doesn’t stick to them. Cover the dough with a damp cloth and let rest for 10 minutes.

Step: 5

Meanwhile, mix brown sugar, margarine, raisins, pecans, and cinnamon for filling together in a small bowl. Sprinkle a thin amount of filling on the bottom of a 9x13-inch baking dish, then spray with cooking spray.

Step: 6

Roll the dough into a 1/4-inch thick rectangle measuring 9x12 inches. Cut into 6 equal strips. Spread each strip with a thin, even layer of filling (too much may be too sweet) and roll up. Transfer to the baking dish. Cover and let rise until doubled in size, about 30 minutes.

Step: 7

Preheat the oven to 375 degrees F (190 degrees C).

Step: 8

Bake rolls in the preheated oven until browned, about 20 minutes. Remove from the pan to cool.

Step: 9

Mix frosting, brown sugar, and cinnamon for icing together in a bowl. Pour in melted margarine slowly and mix to a smooth and thick consistency that is liquid enough to pour. Pour a spoonful of icing over warm rolls.


Per Serving: 1024 calories; protein 11.2g; carbohydrates 148.5g; fat 44.8g; cholesterol 33.4mg; sodium 654.5mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.

(Big as a) Cathead Biscuits Author : Susan Gamble
3-Ingredient Lemon Scones Author : purplepiscean
40-Minute Dinner Rolls Author : ShadowBolt
4H Banana Bread Author : Pat Heldenbrand