These are the best homemade cinnamon rolls EVER! The sweet dough is soft and pillowy and has that traditional cinnamon roll chewiness we all love. Worried about making dough? Don’t be! I am spilling all of my tips for getting a perfect cinnamon roll, every time.
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Jump to:
- WHY THIS RECIPE WORKS
- INGREDIENT NOTES
- homemade cinnamon roll ingredients
- MAKING THE homemade cinnamon roll DOUGH
- MAKING THE CINNAMON ROLLS
- 2 WAYS TO MAKE homemade CINNAMON ROLL FROSTING
- VARIATIONS FOR HOMEMADE CINNAMON ROLLS
- THE SECRET ABOUT THIS DOUGH RECIPE
- Recipe
- 2 WAYS TO MAKE HOMEMADE CINNAMON ROLL FROSTING
- VARIATIONS FOR HOMEMADE CINNAMON ROLLS
- THE SECRET ABOUT THIS DOUGH RECIPE
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WHY THIS RECIPE WORKS
These cinnamon rolls are super easy to make and require just a little bit of hands on time. Since I am using a ‘quick’ dough recipe, they only have to rise for ninety minutes total!
This is a two step baking process, involving making the dough and then shaping the cinnamon rolls. This recipe yields about 36 small rolls, like the ones in my photographs today, or 24 regular sized rolls.
INGREDIENT NOTES
Don’t feel confident making dough from scratch? That’s exactly how I felt until I learned the tips I’m about to share with you.
Sometimes simply reading the ingredients and abbreviated instructions in a recipe isn’t enough. While most of the time it’s easy to just sort of intuitively throw things together, I tend to follow the recipe measurements and baking tips exactly when I am working with bread dough.
homemade cinnamon roll ingredients
- BREAD FLOUR I use bread flour for a lighter and fluffier dough. Regular all-purpose flour can absolutely be used in this recipe, I recommend adding 2-3 tablespoons if the dough is feels too sticky.
- MILK Whole milk helps to add flavor and richness to the dough because of it’s fat content. Skim milk or milk alternatives can definitely be substituted, it will just change the dough texture a bit.
- BUTTER Real, full fat, unsalted butter.
- WATER To get maximum yeast activity and the best rising dough, use filtered water. Chlorine and other additives are specially designed to INHIBIT growth. Not ideal for growing an active yeast culture.
- SUGAR Quick doughs need a little extra sugar to help the yeast activate and grow fast and cut down on the rising times.
- YEAST Pro tip: buy yeast in bulk and store it in the freezer. It will last for such a long time!
- SALT My go-to is sea salt, Celtic salt, French salt, Himalayan sea salt or a non-iodized salt. Just skip the iodized table salt, if possible.
- BROWN SUGAR Light brown or dark brown sugar doesn’t noticeably change this recipe. For reference, I used light brown.
- CINNAMON I buy bulk organic spices from Amazon to save money. This Ceylon cinnamon is the exact one I use.
MAKING THE homemade cinnamon roll DOUGH
For all of my dough recipes, I am always very careful when measuring the dry ingredients. Flour is scooped, not packed. Salt is measured, not pinched. Totally not my normal free-spirited style of cooking, but it is important here!
- Using a large glass measuring bowl, add the milk, water, and cubed butter. Heat it int he microwave until warm, but not boiling. The butter will melt, but there should be some solid pieces floating. The temperature needs to be warm enough to activate the yeast, but not so hot that it kills it. I shoot for about 110°.
- In a stand mixer, combine all of the dry ingredients EXCEPT one cup of the flour. This will be added as needed. Mix the ingredients together and then pour in the luke warm liquid mixture. Attach the bowl and dough hook to the stand mixer and begin kneading on about a speed two (slow and gentle).
- Continuing on a slow speed, add the remaining one cup of flour, a few tablespoons at a time until the dough clings to the hook and the sides of the bowl are clean. I usually have to add the entire cup of flour, for reference. Knead for two minutes more.
- While the dough is kneading, bring a cup of water to a boil in the microwave and leave the door shut. This will create a warm and humid proofing box to help the dough be even fluffier. Transfer the dough too a lightly greased large mixing bowl (or grease the mixing bowl it was made in) and cover the dough with a loose tea towel. Quickly put the dough into the microwave and close the door. Let it rise for thirty minutes to an hour.
MAKING THE CINNAMON ROLLS
- Place brown sugar, sugar, melted butter, cinnamon and nuts (walnuts or pecans are delicious in these rolls if desired) into a mixing bowl. Mix it up and set it aside.
- Prepare the desired baking dishes. I have two options that I typically use. For rolls in these photos, I used pie pans that are lightly greased and lined with parchment. Another option would be to use two 9X13 sheet pans or dishes. I prefer to make 36 medium-sized cinnamon rolls, but this recipe will also make 24 smaller rolls. I have also made these as 12 really big rolls in one 9X13 pan, but if you try this, just know it will take at least 10-15 minutes longer to bake, and the rolls might puff up in an odd and non-uniform way. Still tastes really good, though!
- Roll the dough into a large rectangle on a lightly floured surface until it is about ¼ inch thick. Spread the brown sugar mixture evenly over the dough. Starting on the long side, begin rolling the dough tightly. Use dental floss or a pastry cutter to cut the dough into 24 or 36 rolls, depending on preference.
- Place the rolls into the greased baking pans, cover loosely with a tea towel and let rise for thirty minutes to an hour. Bake at 350 for 20-25 minutes.
2 WAYS TO MAKE homemade CINNAMON ROLL FROSTING
- CARAMEL GLAZE Place ½ cup of evaporated milk and two tablespoons of brown sugar in a small saucepan. Cook over medium heat until mixture begins to boil, stirring constantly. Place the milk mixture, 1 ½ cups of powdered sugar and one teaspoon of vanilla in a stand mixer with whisk attachment. Turn to a medium/high speed and beat for about two minutes, or until creamy. Pour immediately over warm cinnamon rolls.
- CREAM CHEESE FROSTING In the bowl of a stand mixer, combine ½ cup of softened butter, eight ounces of room temperature cream cheese, three cups of powdered sugar and one teaspoon of vanilla. Whisk over medium speed until light and fluffy. I like to frost my cinnamon rolls while they are still warm. This is the recipe I used today.
VARIATIONS FOR HOMEMADE CINNAMON ROLLS
This recipe could absolutely be vegan buy substituting dairy-free products.
It’s hard for me to add the full amount of sugar to the filling of this recipe. If I am making it for my family, I usually use half of the filling. When I am making it for others, I bake the recipe exactly as written.
To add nuts or not to add nuts? This is an easy decision for me! I love nuts, so adding a cup of toasted pecans to the filling is realllllly tasty.
THE SECRET ABOUT THIS DOUGH RECIPE
Pssst… lean in. I’ve got some BIG news. This dough is the SAME dough that I use to make my bierocks and pizza pockets!
It’s also my basic white bread dough! This recipe makes two loaves of soft and perfect sandwich bread. I will say, it was a game changer when I purchased my Pullman bread pan for making sandwich loaves. Normal loaf pans are good, but this is what gives me the supermarket bread experience. It's all nice and boxy!
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
Homemade Cinnamon Rolls
Equipment
- stand mixer
- pastry cutter
- Mixing bowl
- Rolling Pin
- 9X13 baking dish or (4) pie pans
Ingredients
FOR THE DOUGH
- 2 Cups Whole Milk
- 1 Cup Water
- ½ Cup Butter
- 8 Cups Bread flour
- 6 Tablespoons Sugar
- 2 Teaspoons salt
- 9 Teaspoons Yeast
FOR THE CINNAMON FILLING
- 1 Cup Brown sugar firmly packed
- 1 Cup Sugar
- ½ Cup Butter
- 1 ½ Teaspoon Cinnamon
FOR THE CREAM CHEESE FROSTING
- ½ Cup Butter room temperature
- 8 Ounces Cream Cheese room temperature
- 3 Cups Powdered Sugar
- 1 Teaspoon Vanilla
Instructions
FOR THE DOUGH
- In a glass mixing bowl, combine milk, water, and butter. Warm it in the microwave for about a minute or until the butter is mostly melted. The ideal temperature is about 110°
- In a stand mixer, combine 7 cups of flour, sugar, salt, years and mix for about thirty seconds. Gradually add the luke warm liquids to the dry ingredients. Knead on a slow speed for about a minute, then gradually add remaining flour one tablespoon at a time until the dough clings to the dough hook and the sides of the bowl are clean. Knead two minutes more.
- After the dough has kneaded, place it in a greased bowl to rise in a warm location for about thirty minutes to an hour, until doubled in size.
FOR THE CINNAMON FILLING
- Melt the butter and pour it into a bowl with the brown sugar, sugar and cinnamon. Mix it together and set aside.
MAKING THE CINNAMON ROLLS
- Spray two 9X13 OR four pie pans with cooking spray. Turn dough onto a lightly floured surface. Roll the dough to a 10X14 rectangle. Spread the cinnamon filling over the dough and roll it tightly, starting at the long end.
- Cut the dough into 24 slices for two 9X13 or 36 slices for (4) pie pans. The rolls should be very close together, but not quite touching. They will double in size as they rise.
- Place the rolls into the prepared pans. Cover loosely with a tea towel and let rise in a warm place, free from draft, for about thirty minutes to an hour. The rolls will double in size when they have risen fully.
- Preheat the oven to 350°. Once the oven is heated, place the rolls in the middle racks and bake for about twenty to twenty-five minutes. They will be golden brown when done. I've noticed that it takes almost ten minutes longer to bake when I'm using a tall-sided ceramic baking dish, FYI.
FOR THE FROSTING
- In a stand mixer with whisk attachment, add the cream cheese, butter, powdered sugar and vanilla. Whisk for several minutes until light and fluffy. Frost the cinnamon rolls while they are still warm from baking.
Video
Notes
2 WAYS TO MAKE HOMEMADE CINNAMON ROLL FROSTING
- CARAMEL GLAZE Place ½ cup of evaporated milk and two tablespoons of brown sugar in a small saucepan. Cook over medium heat until mixture begins to boil, stirring constantly. Place the milk mixture, 1 ½ cups of powdered sugar and one teaspoon of vanilla in a stand mixer with whisk attachment. Turn to a medium/high speed and beat for about two minutes, or until creamy. Pour immediately over warm cinnamon rolls.
- CREAM CHEESE FROSTING In the bowl of a stand mixer, combine ½ cup of softened butter, eight ounces of room temperature cream cheese, three cups of powdered sugar and one teaspoon of vanilla. Whisk over medium speed until light and fluffy. I like to frost my cinnamon rolls while they are still warm. This is the recipe I used today.
VARIATIONS FOR HOMEMADE CINNAMON ROLLS
This recipe could absolutely be vegan buy substituting dairy-free products. It’s hard for me to add the full amount of sugar to the filling of this recipe. If I am making it for my family, I usually use half of the filling. When I am making it for others, I bake the recipe exactly as written. To add nuts or not to add nuts? This is an easy decision for me! I love nuts, so adding a cup of toasted pecans to the filling is realllllly tasty.THE SECRET ABOUT THIS DOUGH RECIPE
Pssst… lean in. I’ve got some BIG news. This dough is the SAME dough that I use to make my bierocks and pizza pockets! It’s also my basic white bread dough! This recipe makes two loaves of soft and perfect sandwich bread. I will say, it was a game changer when I purchased my Pullman bread pan for making sandwich loaves. Normal loaf pans are good, but this is what gives me the supermarket bread experience.Nutrition
If tasty cinnamon rolls excite you, I’m sure you would love my Cinnamon Crunch Sourdough Bagels! Another recipe that is simple and delicious is my Gluten Free Apple Galette.
Sarah
What a great recipe! It looks delicious and I love how you broke it down into easy to follow steps. Well done!!
Linsey
Have you ever tried to freeze them so you can just bake how ever many you need instead of so many at one time?
Meg
I haven't, but I think it would work! Or maybe bake them and then freeze them in small portions for later?
Emily
This is the easiest recipe I have ever made! The rolls turned out AMAZING as well! Thank you for sharing!
Meg
Thank you, Emily! I'm so glad they were a hit! I appreciate you taking the time to leave a review!