These easy cinnamon rolls are so soft, sweet and yeasty with the warm spice of cinnamon they are a mouth watering taste sensation. With a simple no-knead dough they are as easy to make as they are delicious!

The lightly sweet bread basically melts in your mouth with a burst of cinnamon and juicy raisins. Waking up to the amazing smell and flavor of these homemade pastries is absolutely unbelievable.

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Ingredients

Storing
Directions
Recipe

I like to make these rolls for special occasions. They also are perfect for Christmas or other holidays. I recently made them for our Easter breakfast and will sometimes make a batch to take with us on a camping trip.

They are great to have if you are having company over. This is especially a great idea because they are so easy to make. You can actually make them ahead of time if needed and pull out of the fridge and cook when you need them.

Ingredients

These easy cinnamon rolls just need a few simple ingredients which you probably already have in your pantry or cupboard. You will need:

Flour
Yeast
Sugar

Salt
Water
Egg

Olive Oil
Butter
Sugar

Cinnamon
Raisins

For the frosting (optional) you will need:

Butter
Vanilla
Milk or water

Powdered Sugar

Storing

Let the cinnamon rolls cool completely before covering. These are best when they are fresh. I recommend that you enjoy them within 3 days. Store cinnamon rolls in an airtight container at room temperature.

Cover with a plastic lid if your baking pan has one. Otherwise cover with a bit of plastic wrap. You could also transfer the rolls into a separate airtight container for storage. Leave at room temperature. Avoid refrigerating because it will make the rolls hard.

If needed you can freeze the cinnamon rolls as well. Place airtight rolls in the freezer for up to 3 months. Thaw at room temperature for several hours.

Directions

To make my Soft & Scrumptious Easy Cinnamon Rolls you start by whisking together flour, yeast, ¼ cup sugar and salt. Next you will add the water, egg and olive oil and gently mix.

Let rise in a warm place for at least 2 hours. Use dough right away or refrigerate for later. You can also let it rise on the counter overnight and then use in the morning.

There are two tricks to rolling out your dough. Number one make sure to use enough flour so it doesn’t stick to your counter or rolling pin. Number two be gentle and just try to roll out a little bit at a time.

Without smashing the bubbles out of the dough place it on your surface. Gently pull out the corners of the dough the roll out little by little. Continue to roll, stopping to pull out the corners as you go until you have a 12 by 18 inch approximate rectangle. Your dough should be about ¼ inch thick

Melt your butter over low heat then spread over dough using a silicone brush or the back of a spoon. Leave about ½ and inch at the top free of butter, sugar and cinnamon so it will help seal up the edge of the rolls.

Sprinkle ½ cup sugar and cinnamon over the dough. Then spread the raisins over as well.

Roll up the dough starting at the bottom edge and rolling a little bit at a time across the length.

Cut into 1 ½ inch thick pieces using a flat metal spatula or a pasty cutter.

Then place cut side up in an un-greased 9 by 13 inch baking pan. Let rise in a warm pace for about 20 minutes if using fresh dough. If you are using refrigerated dough let the rolls rise for 40 to 60 minutes.

If you want to bake them later cover the rolls without letting them rise. Place in the refrigerator overnight or until you plan on baking them. They will rise in the refrigerator overnight.

Preheat oven to 375º. Bake for about 30 to 35 minutes or until golden brown on the top. Let cool completely before frosting.

For the frosting, mix the butter, vanilla, milk and powdered sugar together until creamy and smooth. If it is too thin add a little more powdered sugar, 2 Tbs. at a time until it is the desired consistency. Spread over cinnamon rolls.

Recipe

Easy Cinnamon Rolls

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 30

Cook Time 30

Rising Time 2 20

Total Time 3 20

Servings 12 servings

Ingredients

3 ½ cups Flour
¾ Tb. Yeast or 1 yeast packet

¼ cup Sugar
1 tsp. Salt
1 ¼ cup Lukewarm water

1 Egg
¼ cup Olive Oil
¼ Butter melted

½ cup Sugar
2 tsp. Cinnamon
½ cup Raisins optional

For the Frosting

2 Tbs. Butter softened
1 tsp. Vanilla
1 tsp. Milk or water

1 cup Powdered Sugar

Instructions

Whisk together flour, yeast, ¼ cup sugar and salt. Add water, egg and olive oil. Gently mix until all the dry ingredients are mixed in. Let rise in a warm place for at least 2 hours. Use dough right away or refrigerate for later. You can also let it rise on the counter overnight and then use in the morning.
Dust your work surface with flour. Without smashing the bubbles out of the dough place it on your surface and sprinkle with more flour. Gently pull out the corners of the dough the roll out little by little until you have a 12 by 18 inch approximate rectangle. Your dough should be about ¼ inch thick.

Melt butter over low heat then spread over dough using a silicone brush or the back of a spoon. Leave about ½ and inch at the top free of butter, sugar and cinnamon so it will help seal up the rolls. Sprinkle ½ cup sugar and cinnamon over the dough. Then spread the raisins over as well.
Roll up the dough starting at the bottom edge and rolling a little bit at a time across the length.
Cut into 1 ½ inch thick pieces. Then place cut side up in an un-greased 9 by 13 inch baking pan. Let rise in a warm pace for about 20 minutes if using fresh dough. If you are using refrigerated dough let the rolls rise for 40 to 60 minutes.

If you want to bake them later cover the rolls without letting them rise. Place in the refrigerator overnight or until you plan on baking them. They will rise in the refrigerator overnight.
Preheat oven to 375º. Bake for about 30 to 35 minutes or until golden brown on the top. Let cool for about 10 to 15 minutes before frosting.

For the frosting

Mix the butter, vanilla, milk and powdered sugar together until creamy and smooth. If it is too thin add a little more powdered sugar, 2 Tbs. at a time until it is the desired consistency. Spread over cinnamon rolls.