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Recipe of the Month Breads, Rolls, and Muffins - Mall-Style Cinnamon Rolls

  • 3 loaves (1 pound each) frozen white bread dough
  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup walnuts, optional
  • 1/2 cup raisins, optional
  • Glaze:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 to 2 tablespoons milk

Thaw bread; allow to rise until double in size. Punch down and pat loaves together. Roll dough into a 16-x10-inch rectangle about 1/2 or 3/4 inch thick. Spread top of dough with all but 2 tablespoons butter.

Sprinkle sugars, cinnamon, nuts, and raisins evenly over dough. With a spoon back, gently pat sugars into dough. With long side of dough, roll up jelly-roll fashion, pulling dough toward you as you roll. Cut into nine even slices. Rolls will be large. Place slices in a 9x13x2-inch greased pan. They should touch on all sides.

Allow rolls to rise for 30 to 60 minutes until puffy and filling the whole pan. Bake at 375°F for 35 to 45 minutes until rolls are golden and make a hollow sound when gently tapped. Remove from oven and brush with remaining butter. Cool in pan.

Mix powdered sugar, vanilla, and milk until smooth and thin enough to drizzle. Pour glaze over rolls.
Submitted By: Wanda D. Wallace
Montgomery Farmers Co-op
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