Best-ever Cinnamon Rolls

(from beachy’s recipe box)

Best ever

Source: BH&G Oct 1991

Categories: Best, Bread, Favorite


  • 4 1/2 to 5 c. all purpose flour
  • 1 pkg active dry yeast
  • 1 c. milk
  • 1/3 c. butter or margarine
  • 1/2 t. salt
  • 3 eggs
  • 3/4 c. brown sugar, packed
  • 1/4 c. all purpose flour
  • 1 T. ground cinnamon
  • 1/2 c. butter or margarine
  • 1/2 c. raisins
  • 1/2 c. pecans, chopped
  • 1 T. half-and-half or light cream
  • 1 1/4 c. powdered sugar, sifted
  • 1 to 2 T. half-and-half or light cream


  1. In large mixer bowl combine 2 1/4 c. flour and the yeast.

  2. In a small saucepan heat the milk, 1/3 c. butter, 1/3 c. sugar, and salt just till warm and butter is almost melted, stirring constantly.

  3. Add to flour mixture.

  4. Add Eggs.

  5. Beat with a mixer on low speed for 30 seconds, scraping sides of bowl constantly.

  6. Beat on high speed for 3 minutes.

  7. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.

  8. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

  9. Shape into a ball. Place in a greased bowl, turning once.

  10. Cover; let rise in a warm place till double, about 1 hour.

  11. For filling, combine brown sugar, the 1/4 c. flour, and cinnamon. Cut in remaining butter till crumbly; set aside.

  12. Punch dough down. Turn onto a lightly floured surface.

  13. Cover and let rest for 10 minutes.

  14. Roll dough into a 12 inch square.

  15. Sprinkle filling over dough square, top with raisins and pecans. Roll up jelly roll style, pinching ends to seal.

  16. Slice roll into 8 – 1 1/2" pieces. Arrange cut side up in a greased 12-inch deep dish pizza pan or a 12×9×2 baking pan.

  17. Cover loosely with clear plastic wrap, leaving room for rolls to rise.

  18. Refrigerate for 2 to 24 hours.

  19. Uncover and let stand at room temperature for 30 minutes OR to immediately bake, don’t chill – cover loosely, let rise until nearly double about 45 minutes.

  20. Break any bubbles with a greased toothpick. Bake at 375F for 25 to 30 minutes or till light brown. Cover loosely with aluminum foil to prevent overbrowning the last 5 to 10 minutes.

  21. Remove rolls from over.

  22. Brush with half-and-half. Cool for 1 minute.

  23. Invert on wire rack.

  24. Cool slightly. Invert again onto serving platter.

  25. Drizzle with Powdered Sugar Glaze.

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