Enjoy these Old-Fashioned Cinnamon Rolls recipe for holiday entertaining, breakfasts, brunches, nighttime fires, or to make as holiday gifts!

Old-Fashioned Cinnamon Rolls Recipe

Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and enjoy with your loved ones! Serve with this Baguette Ham Overnight Breakfast Casserole or this Make-Ahead Breakfast Casserole!

Today I’m sharing our family-favorite cinnamon roll recipe, and so yummy for the holidays, too!

Old-Fashioned Cinnamon Rolls Recipe

This Old-Fashioned Cinnamon Rolls Recipeis makes the best cinnamon rolls ever. They are soft, fluffy, gooey, and they make me think of my cousin, Terri.

When I think of a comforting friendship, I think of my cousin, Terri, who’s been like a sister in my life. We’ve always been close, and been there for each other. For years, we were delivered a big batch of Terri’s cinnamon rolls on Christmas Eve.

BEST Old-Fashioned Cinnamon Rolls Recipe

Now that Terri and I don’t live near each other anymore, I have the recipe so I can make ahead and freeze!

Can you freeze homemade cinnamon rolls?

Yes! It’s easy!

Wrap and freeze: Wrap the pan in two layers of plastic wrap or place them into a large plastic bag and seal.

Freeze for 7-8 hours or up to 6 weeks.

Thaw in the refrigerator: The night before you want to serve the rolls, take them out of the freezer and place them, still wrapped, in the refrigerator.

Then follow the recipe after baking, and add the glaze!

How to make Old-Fashioned Cinnamon Rolls Recipe

Old-Fashioned Cinnamon Rolls Recipe

We love cinnamon rolls especially during the holidays (remember my friend, Ree’s Caramel Apple Sweet Rolls?)

EASY Old-Fashioned Cinnamon Rolls Recipe

Our friend, Karen, also makes them with whole wheat flour. Amazing.

It’s a treat, something that we don’t normally enjoy during the rest of the year. They are delicious! Amen!

We’re waiting for our first snow this year. It was 3 years ago we enjoyed our first winter in Sunriver, Oregon. I remember going on walks with Haggis (before we got Alder the Whoodle), with the snow sticking to my jacket, my hair, and flakes on my tongue when I opened my mouth.

Old-Fashioned Cinnamon Rolls Recipe

Winter in Sunriver, OR

The cold front brought the elk into our community, migrating through the golf course. We’ve heard that they would be here, and sure enough!

Old-Fashioned Cinnamon Rolls Recipe

We are getting our snow shoes, cross country skiis, and snow blower ready! We’re ready for cozying up with these raisin and walnut cinnamon rolls.

Gooey Old-Fashioned Cinnamon Rolls Recipe

The more frosting, the better.

Storyville coffee in the morning, a delicious cinnamon roll. Mostly a “weekend” treat.

We anticipate, we wait, we enjoy each other. We connect and open our homes, and we invest in the people in our lives.

Happy cinnamon roll day!

More sweet treats:

Cranberry Lemon Pull Apart Bread

Chocolate Tahini Skillet Breafast Banana Cake

Strawberry Breakfast Yogurt Cake

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Old-Fashioned Cinnamon Rolls Recipe

Adapted from Betty Crocker..
Prep Time: 40 mins
Cook Time: 3 hrs 20 mins
Total Time: 1 min
Yield: 8


  • 3 1/2 to 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp. salt
  • 2 packages regular or fast-acting dry yeast, 4 1/2 tsp.
  • 1 cup milk
  • 1/4 cup butter or margarine, 1/2 stick, room temperature
  • 1 large egg
  • Cooking spray to grease bowl and pan
  • Filling: 1/2 cup granulated sugar
  • 2 tsp. ground cinnamon
  • 1/4 cup butter or margarine, or 1/2 stick, room temperature
  • 1/2 cup raisins
  • 1/4 cup finely chopped nuts, if desired
  • Glaze: 2 cups powdered sugar
  • 2 Tbsp. butter or margarine, room temperature
  • 1 tsp. vanilla
  • 1 tsp. maple extract
  • 2-3 Tbsp. milk


  • In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm, and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter, and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from sides and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves the side of the bowl, and is easy to handle (dough may be slightly sticky).
  • Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes, or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch.
  • In a small bowl, mix 1/2 cup sugar and the cinnamon; set aside. Spray the bottom and sides of a 13×9-inch pan with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the sides of the bowl, and place it on the floured surface.
  • Using your hands or a rolling pin, flatten dough into a 15×10-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even, and 15 inches long. Using a sharp, serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
  • Move the oven rack to the middle position of the oven. Heat oven to 350°F. Bake 30 to 35 minutes, or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes.
  • In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze from the tip of a tableware teaspoon, moving the spoon back and forth to make thin lines of glaze. Serve warm.


Originally posted NOV 2016
Cuisine: American
Course: Breakfast
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Old-Fashioned Cinnamon Rolls

Old-Fashioned Cinnamon Rolls