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Cinnamon Rolls


I used to make sticky buns (cinnamon rolls with a syrupy topping) but I’ve found that without the stickiness, these cinnamon rolls are much more fun to eat (unfortunately).

The easiest way is to use the dough setting on a bread machine. If you don’t have a bread machine you can still make up the dough the old-fashioned way (recipe at the end of the post).

Once the dough is rising, either in the machine or in your old-fashioned bread bowl, there is plenty of time to get the ingredients lined up.

I chopped pecans (which you can leave out if you have a nut allergy), and mixed up the brown sugar and cinnamon in a bowl. Currants are ready in a jar, but you can use raisins if you prefer them. Butter is waiting to be melted in the microwave just before I roll out the dough.

I like to make two smaller batches from the one dough recipe, so I cut the dough in half and then do the following procedures twice, once for each baking dish.

Roll out the dough in a rectangular shape, until it is a little less than half an inch thick. Spread melted butter over the rolled out dough.

Sprinkle the brown sugar/cinnamon mixture on the dough. You can make it quite heavy without hurting the outcome of the rolls. Add the nuts and currants. My rectangle didn’t turn out so well, but it didn’t matter that much.

Roll up the dough and cut into 12 pieces. I cut the roll in half and then cut the halves in half again, and finally I cut each of those four pieces into three. That allows me to make four rows of three in the baking dish, which I have already buttered very well.

Place the rolls into the baking dishes and then brush butter on the sides of each roll so it’s easier to take them out once they are baked. I press the rolls down so they are almost touching before letting them rise in a barely warm oven for about half an hour.

Below, you can see that I have pressed them down before letting them rise.

I set them in the barely warmed oven to rise for half an hour, and then turn them on to 375 degrees to bake for about 35 minutes. Watch them near the end of the baking time so they don’t burn.

The brown sugar in the rolls may have dripped through and baked into a bit of syrup, but this shouldn’t be a problem. The rolls should be easy to remove from the dish if you’ve remembered to be generous with the brushing on of butter between the rolls. Remove the rolls immediately after they come out of the oven.

The dough:

2 cups milk heated for 2 minutes in the microwave

2 T. butter

2 T. honey or sugar

1 1/4 tsp. salt

5 cups all purpose flour

2 tsp. fast rising yeast

*Optional: add a beaten egg to the liquid before adding the flour

The filling for the rolls:

3 T. melted butter (some of it to be used for brushing the sides of the rolls)

2/3 cup of brown sugar

1 T. ground cinnamon

3/4 cup (or more) chopped pecans (or other nuts)

1 cup currants or raisins

When the cinnamon rolls are in the oven, go put your feet up for about 35 minutes until they finish baking. The rolls, that is, NOT your feet!

This is a good time check out Anneli’s website at www.anneli-purchase.com

Author: wordsfromanneli

Writing, travel, photography, nature, more writing....

50 thoughts on “Cinnamon Rolls

  1. Wow, the rolls look so yummy, Anneli! You are amazing. 😊 What do you think about the Grammarly application? I started using it on the blog editor a few days ago.

    Liked by 1 person

  2. These look just like the ones I used to make. Oh I loved them! And then drench them in icing.

    Liked by 1 person

    • I put icing on the first batch I made but then I found that the brown sugar in them made them quite sweet enough so I didn’t bother this time. A matter of choice, I guess. BTW, I just DL’ed Survival of the Fittest. Am looking forward to a good read.


  3. These look so good! I’ve sent the link for your post to my M. He’s a terrific cook. Thanks for sharing your recipe. πŸ™‚

    Liked by 1 person

  4. They are looking so very tasty!

    Liked by 1 person

  5. I spy a similar, if not exactly the same serving platter in your final photo! I think mine is larger, but I like its ‘all-purposeness’ quality, don’t you?
    I’m with you on the simplicity of the rolls – I greatly prefer mine without icing or extra ‘stickiness’.
    Mmmm, enjoy!

    Liked by 1 person

    • That’s a very old platter, and yes, it is good for a lot of things – from turkeys to cinnamon rolls. I agree with you about the stickiness and will make the rolls without the syrup from now on. I think I was only making them with the syrup because that’s how they were presented in the recipes in the bread machine booklet.

      Liked by 1 person

  6. Oh this looks so good this morning. Will you make my batch without raisins, please?

    Liked by 1 person

    • No problem. I’m not a great fan of raisins. That’s why I do mine with currants, but even they are not necessary. They’re easy to make and very tasty even without the extras.

      Liked by 1 person

      • Oh me too! My grandpa used to tell me they were dead flies, but you probably didn’t need to hear that. :/ I am not a fan of dried fruit in general and raisins in the specific or perhaps dislike them more than most. But these look GOOD.

        Liked by 1 person

        • Currants don’t go as soupy inside as raisins do when they’re baked. That story about dead flies reminds me of one my mother told me. A woman returned a loaf of bread she’d just bought, complaining of cockroaches in the dough. The baker was quick to snatch up the dead cockroach she showed him. He popped it into his mouth, swallowed it, and said, “Ma’am, these are raisins in the bread.”

          Liked by 1 person

  7. This recipe is a keeper. 🀀🀀<- drooling

    Thanks, Anneli.

    Liked by 1 person

  8. Oh.My.God. How could you possibly flash THIS?

    Liked by 1 person

  9. Another delicious looking recipe!

    Liked by 1 person

  10. It’s 9pm at night here and you’ve just made me hungry!

    Liked by 1 person

  11. So odd, this morning I was thinking I’d love to have a cinnamon roll and when I stopped at a coffee shop they only had muffins. Anneli, yours look delicious. I’ll vicariously have one…or two. πŸ™‚

    Liked by 1 person

  12. Every year we make cinnamon buns when my grandson comes. We use the bread maker, I mix the sugar/cinnamon; and raisins. Gibson does all the rest. Use the recipe from Purity Cookbook, since 1966. Next week we’re going to make your’s Anneli. We’ll rate them and let you know. Thanks so much for sharing your recipe and method. Going to add pecans!

    Liked by 1 person

    • I love pecans, but you can use pretty much any kind of nuts. I’m liking these rolls better without all the stickiness of the syrup. They’re still sticky enough! Good luck with yours.


  13. These look SOOOOOOOOOO good. Now I’ve got a huge itch for eating a cinnamon roll. I love ’em, but have never found one that tastes as good as the ones I made in 1970. Damn, yes, you read that right. In high school I had to take “home ec” (all the girls had to, the boys had woodworking). I was not a cook at that point. I was 16. But the home ec teacher made us learn how to make cinnamon rolls from scratch. It was a lot of work. But it WORKED and was the best thing I’d ever tasted. (and I have a feeling they weren’t that good) πŸ™‚

    Liked by 1 person

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