Cinnamon Rolls

 Fluffy No-Roll Cinnamon Rolls with Pecan & Raisin Swirl

These giant, bakery-style cinnamon rolls are impossibly soft and packed with a buttery cinnamon-sugar swirl, toasted pecans, and golden raisins. The best part? There's no rolling pin involved—just press and stretch the dough by hand. Perfect for beginners and weekend brunch enthusiasts alike.

Yield: 10–12 large rolls
Prep Time: 30 minutes (plus 1 hour 45 minutes rising)
Bake Time: 32 minutes

Ingredients

For the Dough:

• 7 tbsp unsalted butter

• 1 cup cold whole milk

• ⅓ cup granulated sugar

• 1 packet (2¼ tsp) active dry yeast

• 2 large eggs, lightly beaten

• ⅓ tsp salt

• ½ tbsp honey (optional, for tenderness)

• 3 cups all-purpose flour (plus extra for dusting)

For the Filling:

• 1 cup packed light brown sugar

• 2 tbsp ground cinnamon

• 4–5 tbsp unsalted butter, softened

• ½–¾ cup chopped pecans

• ½ cup golden raisins (optional)

For the Glaze:

• 2 cups powdered sugar

• 3 tbsp unsalted butter, melted and cooled

• 1 tsp vanilla extract

• 3–5 tbsp hot water

Instructions

1. Make the dough: In a saucepan over medium heat, melt 7 tbsp butter. Stir in milk and granulated sugar until dissolved. Remove from heat, sprinkle in the yeast, cover, and let sit for 5 minutes until frothy.

2. Whisk in the eggs, salt, and honey until smooth. Add the flour one cup at a time, stirring until a soft, sticky dough forms. Cover and let rise in a warm spot for 1 hour, until doubled in size.

3. Prepare the filling: In a small bowl, mix the brown sugar and cinnamon. Set aside.

4. Shape the dough (no rolling pin!): Turn the dough onto a floured surface. With floured hands, gently press and stretch it into a 10x16-inch rectangle.

5. Spread the softened butter evenly over the dough. Sprinkle with the cinnamon-sugar mixture, leaving a small bare strip along one long edge. Top with pecans and raisins.

6. Roll the dough into a log starting from the opposite long edge. Use unflavored dental floss to slice the log into 10–12 equal pieces.

7. Arrange the rolls in a lightly greased, parchment-lined 9x13-inch baking pan. Cover and let rise for 45 minutes.

8. Preheat oven to 350°F. Bake for 32 minutes, covering loosely with foil after 20 minutes to prevent over-browning.

9. Make the glaze: Whisk powdered sugar, melted butter, vanilla, and 3 tbsp hot water. Add more water for a thinner consistency.

10. Let rolls cool for 5–10 minutes, then drizzle generously with glaze. Serve warm.

Pro Tips: The honey and butter keep these rolls soft for days. Freeze unbaked or baked (glaze after thawing). Reheat in the microwave for 15–20 seconds.