Raisin Walnut Cinnamon Rolls

Download Printable Recipe (You will got to mediafire.com)

Mmmm... cinnamon rolls. Warm, soft and gooey, they're a must for winter baking. But these aren't just any cinnamon rolls! Rick learned to add walnuts and raisins from his mother. It's the only way he'll have it.

Servings: Makes 12 cinnamon rolls
Prep Time: Varies, depending on how fast your dough rises
Bake Time: 15-20 minutes
- 1 loaf of Bridgford "Ready-Dough" (1 lb.)
- cinnamon
- sugar
- 1 tbs. melted unsalted butter
- crushed walnuts
- raisins
- Crisco Baking Sticks All-Vegetable shortening
- 1 cup powdered sugar
- 1/2 tsp. vanilla extract
- 3 tbs. heavy whipping cream

1. Follow the directions on the package to rise the dough. Depending on the temperature, this can take anywhere between 4-6 hours. 

2. Sprinkle flour over your working space to keep dough from sticking. Roll the dough out into a rectangle shape.

3. Brush melted butter onto one side of the dough. 

4. Sprinkle cinnamon onto the dough. You don't have to be exact.
Then sprinkle LOTS of sugar.
Add as much raisins and walnuts as you want.
5. Roll the dough lengthwise, pretty tightly.
6. Lay the roll fold side down and cut into 1-1/2 inch pieces.
7. Take a Crisco baking stick and grease baking dish.
Place rolls into baking dish(es). Allow for some room because the rolls will expand.

Preheat oven to 350 degrees F. Let the rolls sit for another 15 minutes for them to continue to rise.  

8. Bake in a 350 degree F oven for 15-20 minutes, until golden brown.
9. Meanwhile, make the sugar glaze. Mix together the powdered sugar, vanilla extract and heavy whipping cream. Add more cream if it's too thick for you. 

Pour glaze over cinnamon rolls and sprinkle more walnuts. Eat while its still warm and fresh. Enjoy!

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  1. Cinnamon rolls are a MUST HAVE when eating venison chili!

  2. Hi Chris! You still need to send Rick your Beer Bread recipe. It was soooo good. Now THAT was perfect for chili.


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