Ultimate Cinnamon Rolls

This is the ultimate morning splurge, with a creamy, nutty topping. Made with Pamela’s All-Purpose Flour Artisan Blend.

(For a Cinnamon Roll recipe using Pamela’s Bread Mix, click here.)


    Yield: 12 cinnamon rolls

    • 3¼ cups (460 grams) Pamela's All-Purpose Flour Artisan Blend
    • 2 tsp salt
    • 1 cup milk
    • ½ cup sugar
    • 6 TBSP butter
    • 2 eggs, large
      To proof yeast
    • ⅔ cup warm water (100° optimum)
    • 2¼ tsp active dry yeast (7g)
    • 6 TBSP butter, softened
    • ½ cup brown sugar
    • 1 TBSP + 1 tsp cinnamon
    • ½ to ¾ cup pecans, chopped (optional)
    • ½ to ¾ cup raisins (optional)
      Vanilla Icing (for 12 drizzled rolls, or double this recipe for 12 frosted rolls)
    • 1 cup powdered sugar
    • 1½ to 2 TBSP milk or water
    • ½ tsp vanilla
    • 11x16-inch pan or two 8.5 x 11-inch pans or two 9.5 x 13-inch pans


    Mix butter, sugar, and cinnamon with a fork or mixer until well combined. Set aside. Plump raisins (if using) in hot water if they are dry, drain well, and set aside.


    Heat milk on stove or microwave until bubbles form around edge, add sugar and butter, mix well and let cool. Proof yeast in warm water about 5 minutes until foamy.

    In the bowl of a stand mixer whisk together the All-Purpose Flour Artisan Blend and salt. Add all liquids and eggs to dry ingredients and mix on low until combined. Mix on medium/high speed for three minutes (dough will stiffen and be easier to roll).

    Lay down a couple large sheets of parchment paper to act as a base for assembling the dough. Generously spray two pieces of 12 x 16" parchment paper with cooking spray. Place dough in the center of one. Spread dough towards edges using a sprayed bench scraper or rubber spatula. Cover with the second sprayed piece of parchment, pat and push dough to fill the whole 12 x 16 area. (If dough rolls out beyond the edges, cut off with a knife and work back into an area that needs dough.) Carefully remove top parchment. Spread filling with small flexible spatula or fingers over the dough leaving 1" uncovered edge at the top on the long side. Spread pecans and raisins evenly over dough.

    Using the parchment paper to help, roll log from the long side towards the uncovered edge, sealing log with your fingers or sprayed silicone spatula. Fold the log ends back into themselves to make a closed end. If needed, dough can be refrigerated for 15 minutes to firm up log before slicing.

    Spray or grease pan well. Cut log into 12 slices with sprayed bench scraper or knife. Carefully place slices into the pan, leaving space in between and reshaping round if necessary. Cover pan with plastic wrap or sprayed parchment, place in a warm, draft-free spot and let rise to double in size 60 to 90 minutes.

    Preheat oven to 350°. Remove covering, brush melted 1 TBSP butter on roll tops and bake in top third of oven for 25 to 30 minutes, or until golden brown across tops. Remove from oven to cool on rack, at least 15 minutes before serving with sauce or drizzling or spooning icing.

    ICING: Whisk powdered sugar with milk, and vanilla to make a thick glaze. Add up to ½ TBSP more milk if necessary. Drizzle Icing from pastry bag in diagonal pattern or spoon on thickly over rolls, set on wire rack, set over parchment.

    CHEFS NOTE: These are best when baked fresh and eaten warm. For a different flavor try using other dried fruit like currants or wild dried blueberries.


    Raisin Cinnamon Rolls can be made up to 2 days in advance. Once dough is in pans, cover tightly and place in refrigerator for up to two days. When ready to bake, remove from refrigerator, allow to come to room temperature and double in size, remove wrap, and bake as per directions. Raisin Cinnamon Rolls can also be frozen after placing dough in pan and covering tightly. When ready to bake, thaw, let rise until doubled in size, remove wrap and bake as per directions.

    © Pamela's Products, Inc.

Customer Reviews

Based on 10 reviews
Paul Alexander
Really good. Will try again.

I read how some had difficulty with the dough but after flattening with greased wax paper on 13x16 baking sheer, I put it in the refrigerator until warm ingredients and butter solidified a bit to make dough harder. I had no problem spreading the cinnamon sugar butter on firmed up dough. I slid dough and wax paper off of the baking sheet onto the counter and it rolled easily. I put it back in the fridge a few minutes to firm again and it cut easily. It took a little longer to rise since dough was cooler but set on stove top with oven on to warm. I missed my proving oven since I was at my mother in laws house but it did rise eventually. I did use 31/2 cups of flour as recommended and a spoon of extra brown sugar. They were great. They need to be given time to rise. Next time I will make the night before baking and may add some baking powder.

Good but tough.

Not tough to make. The recipe was clear and whipped up quite quickly. It’s not my first time trying GF cinnamon rolls. I just expected a softer texture from pamelas. My son still loved them, as he doesn’t get much sugar. My husband said they were good. I thought the dough out of the mixer was perfect. Super easy to work with. (I did weigh the dough) Maybe I will just cook for less time? Or lower temp? They did get a bit hard.


Oh, one more thing: I weighed the flour as I mentioned it, and 460 grams was closer to 3 1/2 cups as I measure it. This may be why some folks are getting a thinner batter; it's always best to weigh your dry ingredients because it's more consistent.

Melissa Lemme

I have made these 4 times. The first was a semi-fail, on my part. The next three complete success. Reading and following directions help :) anyhoo, can this recipe be doubled or tripled to make thicker rolls?


The batter (I wouldn't call it dough) whipped up to a nice fluffy texture but it was immediately clear that I would not be rolling these out as described. My mother-in-law, with all of her infinite kitchen wisdom, and I consulted and agreed that the muffin tin was the way to go and worked great! I scooped a bit of the batter into well-greased cups, added a little scoop of the filling, topped it with more batter and voila!

I would definitely recommend the recipe and HIGHLY recommend using muffin tins. Not to mention the were easy to pop into the lunch bag too!

(Be sure to bake with a cookie sheet under the muffin tin incase the butter spills out.)