Home » Breakfast Recipes » Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

Warm, gooey and glazed to perfection, these Homemade Cinnamon Rolls are the perfect morning breakfast or brunch to start the day right!

A DELICIOUS CINNAMON ROLL BREAKFAST

Who doesn’t love good old Homemade Cinnamon Rolls? I know that they are one of my favorite breakfast food and I feel like everyone should have that one amazing go-to recipe for them. I’m telling you, this is the recipe! It is super flavorful, uses readily available ingredients and feeds a crowd. Also it is slathered in a delicious cream cheese icing that seeps into all the crevices so you can taste it in each and every bite! You must try this Homemade Cinnamon Roll recipe for yourself!

Overhead of Homemade Cinnamon Rolls iced in pan at an angle.

FREQUENTLY ASKED QUESTIONS:

Can I substitute all-purpose flour for the bread flour?

Yes. You would use the same amounts. Bread flour has more protein than all purpose flour and gives the rolls a really nice rise that I like but all-purpose flour works fine. I would recommend sifting first.

Are these ooey gooey like Cinnabon? If not, can I make them like that?

They’re not quite as gooey, but there’s a step you can include in this recipe to make them like that. If you add ½ cup Heavy Whipping Cream, pour it evenly all over the buns right before you bake them this will make them just like those Cinnabon rolls.

Can I make cinnamon rolls in a round pan instead of rectangle?

Definitely.  As long as you have enough room for all your rolls. Remember they will double in size once you pack them in there. Perhaps you could try 2 round dishes if you don’t have one big enough.

What temperature should my butter and milk mixture be?

You will want your mixture to be between 100-110 degrees F. Anything less will not activate the yeast and anything warmer can kill the yeast. I like to use a kitchen thermometer to check this.

How long do cinnamon rolls rolls take to rise?

Usually it will take between 1 hour and 1 hour and 30 minutes. When they are double in size you will know that they are ready to go. If your home is too cold or drafty, it could take longer.

How do I store leftover cinnamon rolls?

These can be stored covered or in an airtight container where they will keep at room temperature for 2-3 days or in the refrigerator for up to 1 week. These can be frozen as well but best frozen before baked. Once you have rolled out and rolled up the dough, cut them into slices. Cover these slices with foil first and then wrap with plastic wrap.  Freeze for up to 3 months. When you are ready to bake them, allow them to defrost in the refrigerator overnight then allow the rolls to come to room temperature for an hour or more. Then bake as instructed and make the frosting.

Pinterest image of Homemade Cinnamon Rolls in pan at angle showing icing.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • whole milk,
  • unsalted butter,
  • granulated sugar
  • instant yeast
  • eggs
  • salt
  • baking powder
  • bread flour
  • salted butter
  • brown sugar
  • ground cinnamon
  • cream cheese
  • salted butter
  • powdered sugar
  • vanilla extract
Ingredients needed: whole milk, unsalted butter, granulated sugar, instant yeast, eggs, salt, baking powder, bread flour, salted butter, brown sugar, ground cinnamon, cream cheese, powdered sugar and vanilla extract.

HOW TO MAKE HOMEMADE CINNAMON ROLLS:

Heat the milk, butter and sugar to 100-110°F.  Pour into the bowl of your stand mixer (making sure the temperature remains between 100-110°F).

Milk and butter melted in bowl of stand mixer.

Sprinkle the yeast over the milk mixture and let sit for 1 minute.

Yeast added to melted butter and milk.

Add 3 cups of the flour, stir until just combined.

Flour added to liquid and yeast mixture in bowl of stand mixer.

Put this dough into a greased large bowl, big enough to accommodate the dough doubling in size.

Kneaded dough in bowl of stand getting ready to rise.

Cover and allow to rise for about 1 Hour, until doubled in size.

Risen dough in bowl.

While the dough is rising make the filling. Take the butter, brown sugar and cinnamon and mix together to create a paste-like mixture. Set to the side.

Filling ingredients mixed together in bowl.

Add the rest of the flour to the dough, with the eggs, salt and baking powder. Add back to the stand mixer with the dough hook and knead on low speed for about 5-7 Minutes. If you are not using a stand mixer, turn out onto a lightly floured surface and knead lightly with your hands. The dough should be slightly sticky in texture when it’s ready. Slightly sticky to the touch but not so much that it doesn’t come off.

Remaining flour, eggs, salt and baking powder added to dough.

On a lightly floured surface turn the dough out. Sprinkle flour on top of the dough and on the rolling pin and roll out to a large rectangle. If possible try to fix the corners so that it rolls evenly. The rectangle will be about 24×12-inches (but doesn’t need to be exact).

Dough rolled out on silpat mat.

Spread the filling mixture over the entire rectangle, evenly.

Filling spread over dough.

Slowly start rolling the dough over into a tight roll, lengthways.  

Dough rolled up into a log.

Cut the log in half, then drag one log to be in line with the other. Then cut in half again. Then cut logs again to have even slices about 1-1/2” thick.

Dough cut into cinnamon rolls.

Arrange these slices in a greased 9×13-inch baking dish.

Cut cinnamon rolls added to baking pan.

Cover and allow to rise again for about 30 minutes. They’ll double in size again.

Risen cinnamon rolls in baking pan.

Preheat the oven to 350°F. Remove the cover and bake for about 25 minutes until golden brown.

Baked cinnamon rolls in pan.

While baking, prepare the frosting – mix all the frosting ingredients until well combined.

Cream cheese icing mixed together in bowl.

Once the cinnamon rolls have been taken out of the oven, drizzle the frosting while they’re still slightly warm.

Overhead of finished Homemade Cinnamon Rolls in pan iced.

The frosting will melt into the creases.

One Homemade Cinnamon Roll on plate cut open showing filling.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Square image of Homemade Cinnamon Rolls in pan.

Homemade Cinnamon Rolls

Warm, gooey and glazed to perfection, these Homemade Cinnamon Rolls are the perfect morning breakfast or brunch to start the day right!
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 25 minutes
Rise Time:: 1 hour 30 minutes
Total Time: 2 hours 25 minutes
Servings: 12

Ingredients

DOUGH:

FILLING:

  • ¾ cup salted butter
  • ¾ cup brown sugar packed
  • 2 Tablespoons ground cinnamon

ICING:

Instructions

  • Heat the milk, butter and sugar to 100-110°F. Pour into the bowl of your stand mixer (making sure the temperature remains between 100-110°F.
  • Sprinkle the yeast over the milk mixture and let sit for 1 minute.
  • Add 3 cups of the flour, stir until just combined.
  • Put this dough into a greased large bowl, big enough to accommodate the dough doubling in size.
  • Cover and allow to rise for about 1 Hour, until doubled in size.
  • While the dough is rising make the filling. Take the butter, brown sugar and cinnamon and mix together to create a paste-like mixture. Set to the side.
  • Add the rest of the flour to the dough, with the eggs, salt and baking powder. Add back to the stand mixer with the dough hook and knead on low speed for about 5-7 Minutes. If you are not using a stand mixer, turn out onto a lightly floured surface and knead lightly with your hands.
  • The dough should be slightly sticky in texture when it’s ready. Slightly sticky to the touch but not so much that it doesn’t come off.
  • On a lightly floured surface turn the dough out. Sprinkle flour on top of the dough and on the rolling pin and roll out to a large rectangle. If possible try to fix the corners so that it rolls evenly. The rectangle will be about 24×12-inches (but doesn’t need to be exact).
  • Spread the filling mixture over the entire rectangle, evenly.
  • Slowly start rolling the dough over into a tight roll, lengthways.
  • Cut the log in half, then drag one log to be in line with the other. Then cut in half again. Then cut logs again to have even slices about 1-1/2” thick.
  • Arrange these slices in a greased 9×13-inch baking dish.
  • Cover and allow to rise again for about 30 minutes. They’ll double in size again.
  • Preheat the oven to 350°F.
  • Remove the cover and bake for about 25 minutes until golden brown. While baking, prepare the frosting – mix all the frosting ingredients until well combined.
  • Once the cinnamon rolls have been taken out of the oven, drizzle the frosting while they’re still slightly warm. The frosting will melt into the creases.

Notes

  • These can be made a large round pan or two smaller round pans.
  • All-purpose flour can be substituted for the bread flour. Use the same amounts. Make sure to sift the flour first.
  • Make sure you use instant yeast for this recipe.
  • Your butter and milk mixture should be between 100-110 degrees F.
  • Salted butter can be used instead of unsalted. Just remove the additional salt listed in the recipe.
  • These can be frozen, see my tips above.
Course: Breakfast, Dessert
Cuisine: American

Nutrition

Calories: 548kcal | Carbohydrates: 70g | Protein: 9g | Fat: 27g | Sodium: 370mg | Fiber: 3g | Sugar: 33g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments