Sunday Morning Fluffy Cinnamon Rolls

This recipe takes about 2 hours from start to dinner table and it makes 2 pans. So I usually have one for now and then refrigerate the other 1 for up to 3 days. (In the recipe I callout where, when and what to do.) Please click the Instagram link below to see the results. Fluffy Cinnamon Rolls.


  • 1/2 cup butter, melted
  • 2 cups milk, warm to the touch
  • 1/4 cup granulated sugar
  • 1 pkg active dry yeast
  • 5 cups all-purpose flour (4 + 1)
  • 1 tsp baking powder
  • 2 teaspoons salt (omit if using salted butter)
  • 3/4 cup butter, softened (like really soft, room temp)
  • 3/4 cup light brown sugar
  • 2 Tbsp cinnamon
  • 1 cup raisins (omit if you don’t like or use craisins)
  • 1 cup chopped nuts (we like pecans)
  • 2 cups powdered sugar
  • 1 Tbsp vanilla extract
  • 3-4 Tbsp milk (or orange juice)


  1. Butter your baking dishes. I use 2 round 12″ cake pans
  2. Stir the yeast and a dash of sugar into the 2 cups warm milk to bloom. (Milk should be like warm bath water, 110-115F or 44C). The yeast should start to bubble/bloom. If it doesn’t, then get new yeast and start over.
  3. You will use your flour in the next step. But only 4 cups of it. (That’s why it says “4+1” up there.)
  4. In your mixing bowl: blend together the melted butter, the yeast mixture, and 4 cups of flour (one cup at a time.) Don’t over mix. Just combine it. (This isn’t all of our flour. You have 5 cups, you’re only adding 4 of them now.)
  5. Cover the bowl with a damp tea towel (or kitchen towel). Let stand 1 hour. (I set my oven to bread proof and put it in there.)
  6. After the hour the dough should rise to about double the size. Add the extra cup of flour, the baking powder and salt.
  7. Dust your counter with flour and turn the dough out. Start kneading. You’ll knead for about 5 minutes. Don’t add more flour than you need, resist that urge. Resist.
  8. After kneading, shape the dough into a log. Then flatten that log into a rectangle about 1/2″ thick.
  9. Spread the room temperature soft butter over the rectangle of dough…like all over it from corner to corner, side to side.
  10. Sprinkle the brown sugar over the butter and lightly dust it around with your finger tips trying not to work it into the butter.
  11. Sprinkle cinnamon over the brown sugar. Add extra cinnamon if you like.
  12. Sprinkle raisins and nuts if using. Or craisins. Or chocolate chips. Or butterscotch chips. Or whatever you like.
  13. Now that all of your goodness is sprinkled on let it rest for 5 mins on your counter.
  14. Gently press the layers of butter, sugar, cinnamon and other goodness together by placing your hands gently on the rectangle and gently pressing down. Not too hard, you’re just getting the ingredients to stick to the dough, not mix them in.
  15. Now roll it into a log and pinch the seam closed. (Start at the longest side of your rectangle and then roll it up.)
  16. Cut the log in half. You have 2 logs.
  17. Cut them all in half. You have 4 logs.
  18. Cut them all in half. You have 8 logs.
  19. Cut them all in half. You have 16 logs… or 16 rolls now!
  20. Place 8 rolls in each circle pan with like this: 1 roll in the center of the pan. Next circle that roll evenly with the other 7. (Do that in both pans.)
  21. Now, if you want to save one of the pans, cover it with plastic wrap and place it in the fridge for up to 3 days.
  22. If you’re baking the other (or both)… proceed…
  23. Cover the pan with a damp tea towel (or kitchen towel) and let rise for 30 mins in a warm place.
  24. Preheat your oven to 350F or 180C.
  25. Remove towel after 30 mins rise time and lightly brush tops of rolls with milk or melted butter.
  26. Bake for 25-30 minutes, until golden brown.
  27. For the frosting, mix the powdered sugar, vanilla, milk. (Replace the milk with orange juice if you prefer.) Or add 1 tablespoon of cocoa powder and and a little more milk if you want chocolate frosted rolls.
  28. Drizzle the hot from the oven rolls with the icing and let sit for 2 mins (if you can).


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