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Christmas Holidays Recipe

Cinnamon Rolls

These super yummy Cinnamon Rolls are a family favourite around here, and the best part is that they have no yeast in them so you don’t have to wait for them to rise. We tend to make them for each other on birthdays and holidays has a special treat. This recipe is actually adapted from the Company’s Coming cookbook series by our beloved Canadian, Jean Paré.
They are easy to make, and the perfect addition to your holiday brunch this year. Just look at that icing pouring over the cinnamony-goodness. Yum.
Cinnamon Rolls
 
Save Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Author: Amanda - Life at Cloverhill
Recipe type: Breakfast
Serves: 12 rolls
Ingredients
cinnamon rolls
  • 2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • ¼ cup cold butter
  • 1 cup milk
  • ⅓ cup butter, softened
  • 1 cup packed brown sugar
  • 1 tbsp cinnamon
  • ⅓ cup raisins
icing:
  • 2 cups powdered sugar
  • 1 tbsp butter, melted
  • 1 tsp vanilla
  • 2-4 tbsp milk or cream
Instructions
cinnamon rolls
  1. Preheat oven to 400°F. In a large bowl, mix flour, sugar, baking powder and salt.
  2. Using a pastry cutter or two knives, cut the butter into the mixture until it resembles coarse crumbs.
  3. Pour in the milk, stirring lightly with a fork.
  4. Add a little more milk if needed to make the dough soft.
  5. Take the dough out of the bowl onto a lightly floured surface.
  6. Knead gently 8-10 times. Re-flour the surface if it becomes sticky and roll the dough with a floured rolling pin until its a 12" x 8" rectangle.
  7. In a large bowl, toss in the butter, brown sugar and cinnamon together.
  8. Cream until it is well combined.
  9. Drop 1 tsp of the mixture into the 12 cups of a greased large muffin tin.
  10. Dump the remaining mixture onto the dough rectangle.
  11. Spread the mixture over the dough, making sure to go all the way to the ends.
  12. Sprinkle with raisins.
  13. Roll up the dough along the long side, like a jelly roll.
  14. Score the roll to measure 12 equal slices.
  15. Cut into slices with a serrated knife.
  16. Place into muffin tins. Bake for 20 minutes, or until golden brown and filling is bubbling. It's a good idea to put a baking sheet on the oven rack below to catch any drips.
icing
  1. In a medium bowl, stir sugar, butter and vanilla.
  2. When combined, stir in enough milk or cream to reach the consistency you like.
  3. When rolls are done, turn them out onto a heatproof tray and serve warm with the icing.
3.5.3229

Preheat oven to 400°F. In a large bowl, mix flour, sugar, baking powder and salt.

Using a pastry cutter or two knives, cut the butter into the mixture until it resembles coarse crumbs.

Pour in the milk, stirring lightly with a fork.

 Add a little more milk if needed to make the dough soft.

Take the dough out of the bowl onto a lightly floured surface.

Knead gently 8-10 times. Re-flour the surface if it becomes sticky and roll the dough with a floured rolling pin until its a 12″ x 8″ rectangle.

In a large bowl, toss in the butter, brown sugar and cinnamon together.

Cream until it is well combined. Can you smell that cinnamon already?

Drop 1 tsp of the mixture into the 12 cups of a greased large muffin tin.

Dump the remaining mixture onto the dough rectangle.

Spread the mixture over the dough, making sure to go all the way to the ends.

Sprinkle with raisins. I tend to only put the half the raisins on one half of the rectangle, for those people (like my sister) who don’t like raisins. I don’t understand how anyone could not love them, but I won’t force them on anyone. Just remember which side you put them on, or it could be disastrous for both raisin lovers and haters alike.

Roll up the dough along the long side, like a jelly roll.

Score the roll to measure 12 equal slices.

Cut into slices with a serrated knife.

Place into muffin tins. Bake for 20 minutes, or until golden brown and filling is bubbling. It’s a good idea to put a baking sheet on the oven rack below to catch any drips.

While the rolls are doing their thing, let’s make the yummy vanilla icing. In a medium bowl, stir sugar, butter and vanilla.

 When combined, stir in enough milk or cream to reach the consistency you like.

Thinner icing can be poured over rolls, while thicker icing can be spread over them when they come out of the oven.

I like to make it thin enough that it can go in a cute little pitcher at the table, and be poured over each individual roll.
 When rolls are done, turn them out onto a heatproof tray and serve warm with the icing.

See that gooey filling oozing out? Sticky, gooey and delicious  Just picture your kids’ faces covered in it on Christmas brunch – they’ll love it!

 And don’t forget to pour the icing over each cinnamon roll! Enjoy!

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Comments

  1. Working Mommy says

    December 8, 2009 at 6:01 pm

    YUMMMMMM!!! Darn my lack of patience!! LOL!

    ~WM

  2. Sharon says

    December 8, 2009 at 6:01 pm

    be still my heart… I’m going to make these TODAY! right now! they look so GOOOOOOD!

  3. Steph says

    December 8, 2009 at 10:48 pm

    OMG, did you really have to post this 😛 Too bad I don’t cook… I do have some M&Ms in my purse, but they aren’t going to cut it after looking at your pics!

  4. Alex Fitzpatrick aka Ma What's 4 Dinner says

    December 9, 2009 at 12:22 am

    Uh YUM!!! These look delicious. Can’t wait for Sunday morning! I’m definitely going to be baking these little bad boys up. Thanks for the awesome idea.

    Thanks for stopping by little ol’ blog. I do hope you’ll come back soon. I’ll be back here for sure!

    Merry SITSmas.

    Alex aka Ma What’s For Dinner?
    http://www.MaWhats4Dinner.com

  5. Victoria says

    December 9, 2009 at 1:25 am

    Yumm-o…Merry sitsmas lady:)

  6. Hannah says

    December 9, 2009 at 1:55 am

    Nom-Nom-Nom. These look fantastic … but … me just reading the recipe burned down four houses.

  7. italianmamachef says

    December 16, 2009 at 4:17 pm

    No more cinnamon rolls from a tube for my family on Christmas morning! Yummy, can’t wait to try them.

  8. Anonymous says

    February 14, 2010 at 6:01 pm

    i cant help but notice the lack of a baking temp for these buns’

    p.s anonymous=Trel

  9. Julie @ jbulie's blog says

    December 14, 2010 at 6:10 pm

    Yummmmmmy! Made them to the joy of my family. Thanks!

Hi, I'm Amanda! Join me as I make my family's 1903 farmhouse into a home. I share renovations, DIY projects, recipes, our flower farm and the joy of living in the Canadian countryside
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