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!
FREQUENTLY ASKED QUESTIONS:
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.
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.
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.
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.
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.
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.
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
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).
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.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Homemade Cinnamon Rolls
Ingredients
DOUGH:
- 1 cup whole milk warm
- ½ cup unsalted butter
- ½ cup granulated sugar
- 2 ½ teaspoons instant yeast
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 ½ cups bread flour
FILLING:
- ¾ cup salted butter
- ¾ cup brown sugar packed
- 2 Tablespoons ground cinnamon
ICING:
- 4 ounces cream cheese softened
- 2 Tablespoons salted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons whole milk
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.
Nutrition
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.
Can I switch to AP flour and if so, how would the taste or texture differ?
Hi Claudia, you can substitute. I like the bread flour because of its higher protein content so you get a nice rise out of the dough but all-purpose flour works just fine here.