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One-and-a-Half Hour Cinnamon Rolls

Breakfast 🍳Dessert 🍰Snack 🍿 American Low-SodiumVegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

These soft, fluffy rolls feature a tender, quick-rise dough swirled with buttery brown sugar and warm cinnamon, with optional bursts of sweet raisins. One-and-a-Half Hour Cinnamon Rolls bake up golden and fragrant, perfect for weekend brunch, holiday mornings, or an anytime treat when a craving strikes. Serve warm with a simple glaze or a pat of butter for extra richness.

  • Prep25 mins
  • Cook25 mins
  • Serves12
  • DifficultyMedium
One-and-a-Half Hour Cinnamon Rolls
  1. 1

    Warm the milk in a small saucepan until it is just hot to the touch or small bubbles appear around the edge. Take it off the heat and stir in the margarine until melted; set aside.

  2. 2

    In a large bowl, mix 2 1/4 cups flour, white sugar, yeast, and salt. Add the milk mixture, water, and egg; beat well. Add the remaining 1 cup flour, 1/2 cup at a time, stirring well after each addition.

  3. 3

    Turn the dough onto a lightly floured surface and knead until smooth, about 5 minutes. Cover with a damp cloth and let it rest for 10 minutes.

  4. 4

    While the dough rests, stir together the brown sugar, margarine, and cinnamon in a small bowl. Set aside.

  5. 5

    Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.

  6. 6

    On a lightly floured surface, roll the dough into a 12x9-inch rectangle. Spread the brown sugar mixture over the dough; sprinkle with raisins.

  7. 7

    Roll up the dough and pinch the seam to seal. Cut into 12 equal rolls.

  8. 8

    Place the rolls cut-side up in the prepared muffin cups. Cover and let rise until doubled, about 30 minutes.

  9. 9

    Bake in the preheated oven until browned, about 20 minutes. Remove the rolls from the muffin cups and cool on a wire rack. Serve warm.