Homemade Cinnamon Rolls Recipe
Few things in life rival a pan of Cinnamon Rolls fresh from the oven — gooey, golden, and filling the kitchen with that warm cinnamon sugar cloud. These rolls are soft, generous, and just a little bit messy in the very best way.
Ingredients
3 cups Pioneer® Original Biscuit & Baking Mix or Pioneer Buttermilk Biscuit & Baking Mix
1 cup Milk
1/2 cup Butter, melted
1/4 cup sugar
2 tsp cinnamon
1/2 cup raisins or chopped nuts (optional)
1/4 cup Powdered sugar
4 tsp milk
1/4 tsp vanilla or maple extract
Bake these Homemade Cinnamon Rolls with Pioneer Original or Buttermilk Baking Mix for soft, bakery-worthy rolls with that tender crumb and caramelized filling that comes from giving the recipe a solid, trusted base.
Instructions
- Preheat and Oil Pan
Preheat oven to 375°F. Oil a 9 x 13-inch baking pan lightly.
- Mix the Dough
Blend Pioneer Baking Mix and 1 cup milk; mix thoroughly.
- Knead and Roll Dough
Turn dough onto a surface sprinkled with additional mix. Knead 10 times. Roll dough into a 12 x 14-inch rectangle, 1/4-inch thick.
- Butter and Fill Dough
Brush dough with 2 tablespoons melted butter. Combine sugar and cinnamon; sprinkle on top of butter. Allow butter to absorb sugar mixture. Sprinkle with raisins or nuts if desired.
- Roll and Seal Dough
Roll dough from long side and seal edges.
- Slice and Pan Rolls
Cut into 1-inch slices and place in prepared pan. Brush tops with 1/4 cup melted butter.
- Bake Until Golden
Bake 25 to 35 minutes or until golden brown. Brush tops with remaining butter.
- Drizzle the Glaze
Blend powdered sugar, 4 teaspoons milk, and vanilla or maple flavoring. Drizzle over warm rolls.
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