Incredible Cinnamon Rolls

These soft, fluffy cinnamon rolls are perfect for when you want homemade comfort without spending all day in the kitchen.

With a quick-rise dough and simple ingredients, you can enjoy warm, bakery-style rolls in just about an hour and a half from start to finish.

The dough bakes up tender with a light, airy texture that pairs beautifully with the rich cinnamon-sugar filling.

Each roll is swirled with a buttery blend of brown sugar and cinnamon, creating that classic gooey center everyone loves.

Optional raisins add a touch of sweetness and texture, but they can easily be left out.

Whether you’re making these for breakfast, brunch, or a cozy dessert, these cinnamon rolls deliver big flavor in minimal time.

Prep Time: 25 minutes
Cook Time: 25 minutes
Additional Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 12 rolls

Ingredients

  • ¾ cup milk
  • ¼ cup margarine, softened
  • 3 ¼ cups all-purpose flour
  • ¼ cup white sugar
  • 1 (.25 ounce) package instant yeast
  • ½ teaspoon salt
  • ¼ cup water
  • 1 large egg
  • 1 cup packed brown sugar
  • ½ cup margarine, softened
  • 1 tablespoon ground cinnamon
  • ½ cup raisins (optional)

Directions

  1. Heat the milk in a small saucepan until warm to the touch or just beginning to bubble at the edges. Remove from heat and stir in ¼ cup margarine until melted. Set aside to cool slightly.
  2. In a large bowl, combine 2 ¼ cups of flour, white sugar, yeast, and salt.
  3. Add the warm milk mixture, water, and egg to the dry ingredients. Beat until well combined.
  4. Gradually add the remaining 1 cup of flour, ½ cup at a time, mixing well after each addition.
  5. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic.
  6. Cover the dough with a damp cloth and let it rest for 10 minutes.
  7. While the dough rests, mix together the brown sugar, ½ cup softened margarine, and cinnamon in a small bowl.
  8. Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan.
  9. Roll the dough into a 12×9-inch rectangle on a floured surface.
  10. Spread the cinnamon-sugar mixture evenly over the dough and sprinkle with raisins, if using.
  11. Roll the dough tightly from the long edge and pinch the seam to seal.
  12. Cut the roll into 12 equal pieces.
  13. Place each piece cut-side up into the prepared muffin cups.
  14. Cover and let rise in a warm place for about 30 minutes, or until doubled in size.
  15. Bake for 20–25 minutes, or until golden brown.
  16. Remove from the muffin pan and cool slightly on a wire rack before serving warm.

Chefs Notes

  • For a richer flavor, substitute butter for margarine in both the dough and filling.
  • If you prefer a classic glaze, drizzle with a simple icing made from powdered sugar and milk after baking.
  • Ensure the milk is warm—not hot—to avoid killing the yeast.
  • Letting the dough rest briefly before rolling makes it easier to handle and shape.
  • These rolls are best served fresh but can be reheated gently for later enjoyment.
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