Nothing makes a house smell like a home quite like homemade cinnamon rolls baking up in the oven. This sweet treat is a beloved recipe that I trot out when I want to surprise my family on the weekends. Even my husband shouts, “Yay! Cinnamon rolls!” He might just be louder than the children when this homemade cinnamon roll recipe comes out of the oven.
Best Cinnamon Roll Recipe
There once was a time where I’d only buy those cans of cinnamon rolls. You know the ones that you push to open with the spoon and they pop and scare you out of your skin. But since doing this whole wholesome cooking thing, I’ve found you can make the best cinnamon roll recipe all from ingredients in your own kitchen. It does take some time, but you won’t ever be scared by that can again.
Homemade Cinnamon Roll Ingredients
- Whole milk – you want this warmed (not hot!) to work with the yeast.
- All-purpose flour – the base of your homemade cinnamon rolls recipe.
- Sugar – granulated sugar is needed for sweetness.
- Yeast – active dry yeast will help your rolls rise.
- Eggs – choose the jumbo kind.
- Butter – melt it up to mix it in.
- Vanilla extract – so it’s not only a sugary flavor.
- Cinnamon – they can’t be cinnamon rolls without it.
- Cinnamon sugar filling – made from light brown sugar, cinnamon, and softened butter.
- Cream cheese frosting for cinnamon rolls – you’ll use softened full-fat cream cheese, powdered sugar, butter, and vanilla extract.
Cinnamon is how I roll.
Easy Cinnamon Roll Recipe
Look, I get it. You’re looking at this recipe and thinking this is hard. But it’s not! These easy homemade cinnamon rolls take only 20 minutes to prep….and they’re sooo worth it! The list of ingredients is long, but it’s easy to add everything. Most of the recipe time calls for letting the dough rise. You could even go back to sleep while that happens. Overnight cinnamon rolls is a real thing!
How do you Make Cinnamon Rolls from Scratch
To make easy cinnamon rolls, you’ll start by making the dough. That calls for warm milk and yeast, among other things. Once that mixture gets foamy, you’ll start adding in the rest for the dough. While the dough rises, you’ll make the filling for the cinnamon rolls. Then you’ll roll the dough, assemble the cinnamon rolls, and then let them rise again. Soon they’re ready to bake and you can make the cream cheese icing, which you’ll spread on a few minutes after they come out of the oven.
Expert Tips and Tricks for the Perfect Cinnamon Rolls Every Time
- Make sure your milk is warm, not hot. This gets the yeast to work.
- Don’t refrigerate this dough. You want the yeast to bloom. Keep it rising somewhere warm.
- The butter for your filling should be very soft. This will make your filling easier to prepare.
- Don’t over-flour things as you roll out the dough. It should be wet to ensure you end up with the best homemade cinnamon rolls.
How to Make Cinnamon Rolls
Knowing how to make cinnamon rolls is as easy as following this recipe. Take it one step at a time and you will master this recipe. I’ve laid out every step precisely below so you’ll go from making the dough to filling and rolling it to baking it and finally enjoying your cinnamon rolls.
What’s the difference between cinnamon rolls and cinnamon buns?
Cinnamon rolls have a cream cheese cinnamon roll frosting on top. Cinnamon buns are soaked through with a brown sugar glaze, making them quite different.
How do you make cinnamon rolls from scratch without yeast?
You can use baking powder instead if you don’t have yeast. However, making cinnamon rolls with yeast is the traditional and best way to do so to get the flavor and texture you seek.
What type of flour is best for cinnamon rolls?
All-purpose flour is the best because it’s so versatile. You’ll love the way this cinnamon roll recipe turns out!
Can you substitute bread flour for all-purpose flour in cinnamon rolls?
Yes, you can. It absorbs more liquid and can give your rolls a softer texture if you choose to use it.
Can you over knead cinnamon roll dough?
Yes, you can, which is why I recommend 5 minutes of kneading time to minimize the gluten development so you get the best cinnamon roll texture.
What type of cinnamon is best for cinnamon rolls?
There are 2 popular types of cinnamon, Cassia and Ceylon. Cassia is redder and has more flavor and aroma. It’s what the famed Cinnabon brand uses to make its cinnamon buns.
How thick should you cut cinnamon rolls?
That depends how you like them. If you want them to be gooey, cut them ¼-inch thick. If you want them fluffier, make them ¾-inch thick.
Do cinnamon rolls need to touch when baking?
While you will set them apart from each other, your cinnamon rolls will touch once they bake up. That’s perfectly normal!
How Long to Bake Cinnamon Rolls
Once you pop these beauties in your oven, it should take about 18 to 20 minutes for them to be done. The hardest part is indeed doing anything while that wonderful smell fills your home.
How do you know when cinnamon rolls are done?
Check them at 18 minutes of baking. They should be golden to dark brown at the top. In the center, it should be fully baked and not doughy.
How do you make cinnamon roll glaze from scratch?
Making the cinnamon roll icing recipe so easy. To make cream cheese icing for cinnamon rolls, you’ll mix your cream cheese, butter, vanilla, powdered sugar, and salt with a mixer on medium speed and then it’s ready!
What goes well with Cinnamon Rolls?
My husband and I love our coffee with cinnamon rolls. I also put out a nice spread with seasonal fresh fruits, scrambled eggs, home fries, and bacon. They’re like dessert to go along with breakfast!
How do you make cinnamon rolls better?
Focus on the filling and the icing. With plenty of cinnamon and softened butter, this cinnamon roll recipe will be the best you’ll ever make. Also, go full fat on the cream cheese for the cinnamon roll frosting recipe. It’s worth it.
Why are my cinnamon rolls not fluffy?
You cut your rolls too thin. If you want them fluffy, you need to slice ¾-inch thickness.
Why are my cinnamon rolls dry?
If your cinnamon rolls are dry, it’s likely you added too much flour. Keep true to the measurements in this recipe and go easy on the flour you throw down when rolling out the dough.
How do you keep cinnamon rolls moist?
You have to wrap them well. You need to keep the air out so they stay moist or else they will become dry when they sit on the counter.
How to Store Cinnamon Rolls
I always plate my cinnamon rolls and then cover them tightly with foil. You may also put them in a plastic storage bag though make sure all the air is out first.
How Long Do Cinnamon Rolls Last?
While you don’t need to refrigerate your cinnamon rolls, you should eat them within 2 days. They just won’t taste as good the longer they hang around.
Can You Freeze Cinnamon Rolls?
Yes, and that’s a great trick if you want to have something sweet ready to go. Bake them but don’t frost them. Then you can thaw them and warm them in the oven, then ice them.
How to Reheat Cinnamon Rolls?
Pop them in the oven for a few minutes until they’re warm. Or you can also warm one at a time in the microwave.
Homemade Cinnamon Roll Recipe
- 1 cup whole milk (warm)
- 1/3 cup granulated sugar
- 1 tbsp granulated sugar
- 1 tbsp active dry yeast
- 2 jumbo eggs (room temperature)
- 7 tbsp butter (melted)
- 1 1/2 tsp vanilla extract
- 4 1/2 to 5 cups all-purpose flour
- 1 tsp salt
- 1 1/2 tsp cinnamon
Cinnamon Sugar Filling
- 1 cup light brown sugar (packed)
- 3 tbsp cinnamon
- 7 tbsp butter (softened)
Cinnamon Roll Icing
- 8 oz cream cheese (softened)
- 1/4 cup butter (softened)
- 2 1/4 cups powdered sugar
- 1 tsp vanilla extract
- pinch of salt
- First, make the cinnamon roll dough. Warm the milk until it reaches about 105F. In a large bowl, add 1 tbsp of sugar and 1 tbsp of yeast to the warm milk. Stir to mix evenly and allow to sit for about 5 minutes until the mixture becomes foamy.
- Once the mixture has become foamy, add the 1/3 cup of sugar, butter, eggs, and vanilla. Use a wooden spoon, a hand mixer with dough hooks, or beaters in a pinch to stir until combined. Once combined, add about 4 1/2 cups of flour, salt, and cinnamon. Stir using the dough hooks, starting on low, then slowly increase to high. Once a large ball has formed, transfer the dough to a floured surface, kneading with your hands for about 5 minutes, until the dough becomes smooth and elastic. Form into a ball again, place in a large greased bowl and cover with a warm damp towel. Place the bowl in a warm place to rise for an hour.
- In the meantime, make the filling. In a small bowl, combine the butter, brown sugar and cinnamon together until thoroughly combined. Set aside.
- Once the dough as doubled in size it is time to assemble the cinnamon rolls. Sprinkle a large work surface with flour. Take the dough out of the bowl, gently pressing the gas out and forming it into a rectangle. With a rolling pin, roll the dough out into at 24x12 inch rectangle, then spread the filling all over the dough. Roll the dough lengthwise to form a tightly formed log, then cut into 12 equally sized rolls. Place the rolls in a greased baking dish, cover and let rise until doubled in size.
- While the rolls rise, preheat the oven to 350F and begin making your cream cheese icing. In a medium bowl, mix together the cream cheese, butter, powdered, sugar, vanilla extract, and salt on medium speed with a hand mixer and set aside.
- Once the rolls have fully proved, place in the oven at 350F and bake for 18-20 minutes. Once baked, spread with the cream cheese icing. Allow to cool for a few minutes and then serve warm. Enjoy!
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