Betty Crocker’s Old-Fashioned Cinnamon Rolls
Fresh-from-the-oven, fluffy cinnamon rolls are the ultimate nostalgic treat!
Yields
Total Time
Prep Time
Cook Time
Ingredients
Rolls
- 3 1/2 c. Gold Medal all-purpose flour
- 1/3 c. granulated sugar
- 1 tsp. salt
- 4 1/2 tsp. regular or fast-acting dry yeast
- 1 c. milk
- 1/4 c. butter at room temperature
- 1 egg
Filling
- c. granulated sugar
- 2 tsp. ground cinnamon
- 1/4 c. butter at room temperature
- 1/2 c. raisins if desired
- 1/4 c. fine chopped nuts if desired
Glaze
- 1 c. confectioners' sugar
- 1 tbsp. butter at room temperature
- 1/2 tsp. vanilla extract
- tbsp. milk
Instructions
Rolls
In large bowl, stir 2 cups flour, granulated sugar, salt and yeast with wooden spoon until well mixed.
In 1-qt. pot, heat milk over medium heat until very warm and instant-read thermometer reads 120°F to 130°F. Add warm milk, 1/4 cup butter and egg to flour mixture.
Beat with mixer on low speed 1 minute, stopping often to scrape batter from side and bottom of bowl with rubber spatula, until flour mixture is moistened. Beat on medium 1 minute, stopping often to scrape bowl.
With wooden spoon, stir in enough of remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
Place dough on lightly-floured surface. Knead by folding dough toward you, then with heels of hands, pushing dough away from you with short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with flour if dough starts to stick, until dough is smooth and springy.
Coat large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour, 30 minutes or until dough has doubled. Dough is ready if an indentation remains when you press your fingertips about 1/2" into dough.
Filling
In small bowl, mix sugar and cinnamon; set aside.
Coat bottom and sides of 13"x9" pan with cooking spray. Gently push your fist into dough to deflate. Pull dough away from side of bowl; place on lightly-floured surface.
Using hands or rolling pin, flatten dough into 15"x10" rectangle. Spread 1/4 cup butter over dough to within 1/2" of edges. Sprinkle with sugar-cinnamon mixture, raisins, and nuts.
Beginning at 15" side, roll dough up tightly. Pinch edge of dough into roll to seal edge. Stretch and shape roll until even and 15" long.
Using sharp serrated knife or length of dental floss, cut roll into 15 (1") slices. Place slices slightly apart in pan. Cover pan loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled. Remove plastic wrap.
Meanwhile, move oven rack to middle of oven. Preheat oven to 350°F.
Bake rolls 30-35 minutes or until golden brown. Immediately remove from pan; place right side up on cooling rack. Cool 5 minutes.
Glaze
In small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle.
Over warm rolls, drizzle glaze from tip of tableware teaspoon, moving spoon back and forth to make thin lines of glaze. Serve warm.
