Easy Cinnamon Rolls from Scratch

Imagine biting into a warm, soft cloud, sweet and spicy all at once. That’s what homemade cinnamon rolls are like! They’re a treat that makes everyone happy, perfect for a cozy morning or a special dessert. Get ready to fill your kitchen with the amazing smell of cinnamon and sugar!

A Swirl of Sweetness: Discovering Cinnamon Rolls

The Cozy Charm of Cinnamon Rolls: More Than Just Breakfast

Cinnamon rolls are more than just something yummy to eat in the morning. They’re like a warm hug in food form. Think about it – the soft dough, the gooey cinnamon filling, and that sweet frosting melting on top. It’s a comfort food classic! They’re great for holidays, weekends, or just because you want something special. My grandma used to make cinnamon rolls every Christmas morning, and the smell alone was the best present.

Why These Cinnamon Rolls Are Extra Special

This recipe isn’t just any cinnamon roll recipe. It’s about making them extra soft and gooey, just like you dream about. We’ll show you some simple tricks to get that perfect texture, and the flavor will be so good, you might not want to share! We’re focusing on the simple joys of baking, making it easy for anyone to create bakery-level cinnamon rolls at home.

Gather Your Ingredients: What You’ll Need

Let’s gather everything to make our amazing cinnamon rolls. Don’t worry, it’s mostly things you probably already have!

For the Dough – The Heart of the Roll

The dough is what makes a cinnamon roll a roll. It needs to be just right – soft, but strong enough to hold all that yummy filling.

Flour Power: Choosing the Right Flour

For the best cinnamon rolls, bread flour is your friend. It has more of something called gluten, which helps make the rolls chewy and soft. But don’t worry if you only have all-purpose flour, that works too! Just your cinnamon rolls might be a tiny bit less chewy.

Yeast Essentials: Fresh vs. Instant

Yeast is what makes the dough rise and get fluffy. You can use instant yeast, which is super easy – just mix it right in! Or you can use active dry yeast, which you need to wake up in warm water first. Both work great, it’s just a small difference in how you start.

Sweetness and Richness: Sugar and Milk

Sugar makes them sweet, of course! And milk makes the dough soft and helps it taste richer. We’ll use just the right amounts of both to get that perfect balance in our cinnamon rolls.

For the Filling – The Cinnamon Swirl Magic

This is where the magic happens! The filling is what makes cinnamon rolls cinnamon rolls.

Cinnamon Selection: Quality Matters

Cinnamon is the star here! Use good quality cinnamon, the kind that smells really strong and sweet. It makes a big difference in how your cinnamon rolls taste. You can find different types, but just regular ground cinnamon from the store is perfect.

Sugar for Swirling: Brown vs. White

We’ll use brown sugar for the filling. It’s got a molasses flavor that makes the cinnamon rolls taste even warmer and more yummy. Some recipes use white sugar, but brown sugar is our expert choice for extra flavor.

Butter’s Role: Flavor and Moisture

Butter makes everything better, right? In cinnamon rolls, melted butter helps the filling get gooey and keeps the inside of the rolls soft and moist. Don’t skip the butter!

For the Dreamy Frosting – The Crowning Glory

Frosting is like the sparkly crown on top of our cinnamon rolls. It adds extra sweetness and makes them look amazing.

Cream Cheese Frosting: Tangy and Classic

Cream cheese frosting is the classic choice for cinnamon rolls. It’s sweet but also a little bit tangy, which balances out the sweetness of the roll perfectly. It’s also super creamy and delicious.

Vanilla Glaze Option: Simple Sweetness

If you want something simpler, a vanilla glaze is also yummy. It’s just powdered sugar mixed with milk and vanilla. It’s sweet and simple, and lets the cinnamon roll flavor really shine through.

Step-by-Step to Cinnamon Roll Bliss: How to Make Them

Okay, let’s make some cinnamon rolls! It might seem like a lot of steps, but each one is easy, and it’s all part of the fun.

Mixing and Kneading: Building the Dough

First, we mix all the dough stuff together. Then, we knead it. Kneading is like giving the dough a massage! It makes it smooth and stretchy. You knead it until it feels nice and soft, not sticky.

First Rise: Letting the Dough Work its Magic

Now, we let the dough rest in a warm place. This is called rising. The yeast gets to work and makes the dough double in size. It’s like magic! This rise is important for getting light and fluffy cinnamon rolls.

Rolling and Filling: Creating the Swirl

Once the dough has risen, we roll it out flat like a big rectangle. Then, we spread that yummy melted butter all over it, and sprinkle on the cinnamon-sugar mixture. This is where the swirl starts!

Shaping the Rolls: Classic Spirals or Creative Twists

Now for the fun part – rolling them up! You roll up the dough rectangle like a sleeping bag, then cut it into slices. These slices are our cinnamon rolls! You can make them classic spirals, or get creative and try different shapes.

Second Rise: Proofing for Fluffiness

We put the shaped rolls in a pan and let them rise again. This second rise, called proofing, makes them extra fluffy before baking. They get all puffy and soft.

Baking to Golden Perfection: Oven Time and Temperature

Finally, it’s baking time! We put the pan of rolls in the oven and bake them until they are golden brown and smell amazing. Your kitchen will smell incredible right about now.

Expert Tips for Cinnamon Roll Success

Here are some secrets from someone who’s made a lot of cinnamon rolls.

Temperature is Key: Yeast and Dough Handling

Yeast likes warm, but not too hot, water. If it’s too hot, it’s like taking a hot bath that’s way too hot – not good! Also, a warm place for rising helps the yeast work best. Not hot oven warm, just a cozy spot.

Kneading Know-How: Achieving the Right Dough Texture

Kneading is important, but don’t overdo it! You want the dough to be smooth and springy. If you knead too much, it can get tough. Just knead until it feels nice, about 5-7 minutes if you’re doing it by hand.

Proofing Pointers: Ensuring a Light and Airy Roll

Don’t rush the proofing! Letting the dough rise fully is what makes cinnamon rolls light and airy. If you don’t let them rise enough, they can be dense and heavy. Patience is key here.

Baking Wisdom: Avoiding Dry or Doughy Centers

Bake them until they are golden brown, but watch them carefully. Ovens can be tricky! If they start to brown too fast, you can gently cover the pan with foil. You want them baked through, but still soft and gooey in the middle, not dry.

Frosting Finesse: When and How to Frost

Let the cinnamon rolls cool a little before frosting. If they are too hot, the frosting will melt right off. But if they are too cold, the frosting won’t melt in nicely. A slightly warm roll is perfect for frosting.

Cinnamon Roll Variations: Spice It Up!

Want to try something a bit different? Cinnamon rolls are great just as they are, but you can also play with flavors!

Maple Pecan Cinnamon Rolls: Nutty and Warm

Add chopped pecans to the filling and make a maple frosting instead of cream cheese. Use maple syrup instead of vanilla in your glaze for a warm, nutty twist.

Orange Zest Cinnamon Rolls: Citrusy Brightness

Mix orange zest into the dough and the frosting for a bright, citrusy flavor. Orange and cinnamon is a surprisingly delicious combo!

Apple Pie Cinnamon Rolls: Fruity Fall Flavors

Add diced apples and apple pie spice to the filling for an apple pie cinnamon roll. It’s like two desserts in one!

Overnight Cinnamon Rolls: Prep Ahead Ease

Want cinnamon rolls for breakfast without all the morning work? Make the dough and shape the rolls the night before, then let them rise slowly in the fridge overnight. Bake them fresh in the morning! This is my favorite trick when I have guests.

Storing and Reheating: Keeping the Goodness Fresh

What if you have leftover cinnamon rolls? (If you do, you’re lucky!)

Best Storage Practices: Room Temperature vs. Refrigerator

Cinnamon rolls are best eaten fresh, but you can keep them at room temperature for a day or two in a sealed container. For longer storage, keep them in the fridge for up to a week.

Reheating for Softness: Oven and Microwave Tips

To reheat, the oven is best. Wrap them loosely in foil and warm them in a low oven until soft. Microwave works in a pinch, but they can get a little tougher.

Freezing Cinnamon Rolls: For Future Sweet Cravings

Yes, you can freeze cinnamon rolls! Freeze them unfrosted after baking. Wrap them well, and they’ll keep for a month or two. Thaw them overnight in the fridge and then reheat and frost.

Frequently Asked Questions (FAQs) About Cinnamon Rolls

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Warm, Gooey, & Irresistible: Homemade Cinnamon Rolls

Imagine biting into a warm, soft cloud, sweet and spicy all at once! This homemade cinnamon rolls recipe is the ultimate comfort bake, perfect for a cozy morning or special dessert. Fill your kitchen with the amazing smell of cinnamon and sugar!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 servings

Calories 300 kcal

Ingredients

  

For the Dough:

• 3/4 cup warm milk 105-115°F
• 2 1/4 tsp active dry yeast or 1 packet
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter melted and slightly cooled
• 2 large eggs at room temperature
• 1 tsp salt
• 4 cups bread flour plus more for dusting (you can use all-purpose flour, but bread flour gives a chewier texture)

For the Filling:

• 1/2 cup unsalted butter softened
• 3/4 cup packed light brown sugar
• 2 tbsp ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces cream cheese softened
• 1/2 cup 1 stick unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 2-4 tbsp milk or more, if needed, to reach desired consistency

Instructions

 

Make the Dough:

• Warm the milk: In a liquid measuring cup, heat the milk in the microwave until it is warm to the touch (105-115°F). It should feel comfortably warm, not hot.
• Activate the yeast: In a large bowl or the bowl of a stand mixer, pour in the warm milk and sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
• Add remaining dough ingredients: Add the granulated sugar, melted butter, eggs, and salt to the yeast mixture. Stir to combine.
• Gradually add flour: Gradually add the bread flour, one cup at a time, mixing after each addition. If using a stand mixer, use the dough hook. Mix until a shaggy dough forms.
• Knead the dough: Turn the dough out onto a lightly floured surface or continue kneading in the stand mixer for 6-8 minutes until the dough is smooth and elastic. It should be slightly tacky but not overly sticky. If kneading by hand, knead until the dough bounces back when you gently poke it.
• First rise: Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Prepare the Filling:

• Combine filling ingredients: In a medium bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix together with a fork or spatula until well combined and crumbly. Set aside.
• Assemble and Shape the Cinnamon Rolls:
• Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking pan.
• Roll out the dough: Once the dough has doubled, gently punch it down to release air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches, with the longer side facing you.
• Add the filling: Spread the softened filling butter evenly over the dough, leaving a small border at the far long edge. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough.
• Roll up the dough: Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal.
• Slice into rolls: Using a sharp knife or dental floss, cut the log into 12 equal rolls, about 1.5 inches thick each.
• Second rise (Proofing): Place the cinnamon rolls in the prepared baking pan, swirl-side up, leaving a little space between each roll. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until they are puffy and almost doubled in size.

Bake:

• Bake the rolls: Bake in the preheated oven for 20-25 minutes, or until golden brown on top and baked through. The internal temperature should reach around 200°F (93°C).
• Cool slightly: Let the cinnamon rolls cool in the pan for about 10-15 minutes before frosting.

Make the Cream Cheese Frosting:

• Cream butter and cream cheese: While the rolls are cooling slightly, prepare the frosting. In a large bowl or the bowl of a stand mixer, beat the softened cream cheese and butter together until smooth and creamy.
• Add powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Mix in the vanilla extract.
• Adjust consistency: Gradually add milk, one tablespoon at a time, until the frosting reaches your desired consistency – creamy and spreadable but not too thin. You may not need all the milk.

Frost the Cinnamon Rolls:

• Frost and serve: Generously frost the slightly warm cinnamon rolls with the cream cheese frosting. Serve warm and enjoy!

Notes

• For Extra Gooey Rolls: Place the cinnamon rolls close together in the baking pan. This helps them stay soft and moist as they bake.
• Don’t Overbake: Overbaked cinnamon rolls can be dry. Bake until just golden brown and the center rolls are set but still slightly soft to the touch. They will continue to cook a bit as they cool.
• Warm Milk is Best: When activating yeast, ensure your milk is warm, about 100-110°F (38-43°C). This is warm enough to wake up the yeast without being so hot that it kills it.
• Kneading Time Saver: If using a stand mixer with a dough hook, you can reduce the kneading time to about 6-8 minutes on low to medium speed.
• Room Temperature Ingredients: Using room temperature butter and eggs helps them incorporate more smoothly into the dough, creating a better texture.
• Make it Vegan: Easily adapt this recipe to be vegan by using plant-based milk, vegan butter sticks, and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) to replace the egg in the dough. For the frosting, many vegan cream cheese options are available, or simply use a vanilla glaze.
• Spice it Up Beyond Cinnamon: Experiment with adding other spices to the filling like nutmeg, cardamom, or a pinch of cloves for a warmer, more complex flavor profile.
• Nut Allergy Note: If you have nut allergies or prefer a nut-free version of Maple Pecan Cinnamon Rolls, simply omit the pecans or substitute with toasted oats or sunflower seeds for a bit of texture.
• Serving Suggestion: For an extra special touch, serve your warm cinnamon rolls with a scoop of vanilla ice cream or a drizzle of warm caramel sauce.

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