Homemade Cinnamon Roll Recipe (2024)

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Rise Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 15 cinnamon rolls

Author Holly Nilsson

• ▢ ¼ cup warm water
• ▢ 1 package active dry yeast or 2 ¼ teaspoons
• ▢ ¾ cup whole milk
• ▢ ⅓ cup unsalted butter
• ▢ ⅓ cup granulated sugar plus 1 teaspoon
• ▢ ½ teaspoon salt
• ▢ 3 ¾ to 4 ¼ cups all purpose flour divided
• ▢ 2 eggs room temperature

Filling

• ▢ ½ cup unsalted butter softened
• ▢ 1 cup brown sugar packed
• ▢ 2 tablespoons ground cinnamon

Frosting

• ▢ 1 ½ cups powdered sugar or as needed
• ▢ 4 ounces cream cheese softened
• ▢ ¼ cup unsalted butter softened
• ▢ ½ teaspoon vanilla extract
• ▢ ⅛ teaspoon salt

• Grease a 9×13 pan or baking dish.

• Combine the water, yeast, and 1 teaspoon of granulated sugar in a small bowl. Let the mixture sit for 10 minutes or until it becomes foamy.

• In a saucepan, combine the milk, butter, remaining granulated sugar, and salt. Heat the mixture to 120-130°F using a thermometer.

• Place 2 cups of flour in a stand mixer. Add the eggs, milk mixture, and yeast mixture and mix until combined.

• Using a dough hook, add the flour ½ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. Remove the dough from the bowl and knead it on a lightly floured surface until it is smooth and elastic (about 8 minutes).

• Place the dough in a greased bowl in a warm place and cover it with a towel for 1 hour or until it has doubled in size.

• Roll the dough out into a 15" x 12" rectangle. Spread butter on the dough and top it with the brown sugar and cinnamon.

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• Roll the dough up, starting on the long side. Cut it into 15 pieces and place them in the prepared pan.

• Cover rolls with a towel and allow them to rise 30-45 minutes. Preheat oven to 375°F.

• Brush rolls with milk and bake 20-25 minutes.

Frosting

• While the rolls are baking, combine frosting ingredients with a mixer until fluffy.

• Allow rolls to cool for about 10-15 minutes and spread frosting on warm rolls.

Double check the date on your yeast to ensure it has not expired.

If you do not have a stand mixer, this recipe will still work but will take a little bit of work to get the dough nice and smooth. Mix in as much of the flour as you can with a spoon and then continue mixing it in by hand. Once the dough is not too sticky, place it on the counter with a little bit of flour and knead it until it is smooth and elastic. This will take about 10 minutes.

Bread Machine This dough can be prepared in a bread machine. Combine dough ingredients in the order specified by your bread machine. Set on dough cycle. Let dough rest for 10 minutes once completed and continue with recipe as above.

Cutting the rolls: Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls).

To Make Ahead Once prepared, place rolls in a prepared pan. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.

To bake, remove the rolls from the oven (leave the water in the oven) and preheat the oven to the temperature specified in the recipe. Place the rolls in the oven, close the door, and bake according to the recipe instructions. The hot water will help to create steam and keep the rolls soft and fluffy as they bake.

Course Bread, Breakfast, Dessert, Snack

Cuisine American