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Moist Cinnamon Rolls

SUBMITTED BY: MARYLYN PISSERI      PHOTO BY: GodivaGirl

"These are moist, delicious rolls. They can be made gooey by making a caramel sauce. They also freeze well."
PREP TIME  30 Min
COOK TIME  20 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 15 rolls
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup warm milk
  • 1 egg
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3 1/3 cups bread flour
  • 1 1/2 teaspoons active dry yeast
  •  
  • 1/3 cup butter
  • 1/2 cup brown sugar
  • 2 tablespoons milk
  • 1 cup chopped walnuts
  •  
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

DIRECTIONS

  1. Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin.
  2. In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.
  3. After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Brush the dough with melted butter and sprinkle with brown sugar, cinnamon, nuts and raisins.
  4. Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce.
  5. Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2006 by SUSANDON
I am actually writing this review hoping to get some tips from others. This recipe had a great dough texture (I like my sticky buns to be realy yeasty and soft not like bread) and the flavor was very good, but I ran into the problem I always do when I make cinnamon pecan sticky bun type stuff. Too Dry! not enough of the sticky stuff. So should I just triple the sauce recipe or something to make it more gooey? Other than that nice recipe, easy but time consuming. Thanks. Update Dec. 5 2006: This is a great dough recipe but I use the caramel recipe on "Cinnamon Rolls I" posted on this site. I double the caramel recipe and use pecans rather than walnuts. Great!

16 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2003 by JAVAMOM
Very easy to make, and delicious! Just like my grandmothers!

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2005 by PEABODYDOG
excellent! I don't own a bread machine, so I made the dough in my trusty kitchen-aid mixer. It didn't take as long to rise as the recipe called for. I did a normal 1-hour first rising, punched it down and let it rise for another half hour, then shaped it and let it rise in the pan for only about 1/2 hour. Will make this one again.

8 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 15

Amount Per Serving

Calories: 336

  • Total Fat: 17.8g
  • Cholesterol: 39mg
  • Sodium: 185mg
  • Total Carbs: 39.3g
  •     Dietary Fiber: 1.9g
  • Protein: 6.8g

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