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Freshly frosted cinnamon rolls, swirled with icing on a cooling rack styled with white pumpkins.
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5 from 1 vote

Homemade Cinnamon Rolls

These homemade cinnamon rolls are made with pillowy soft bread dough and a sweet cinnamon filing.
Prep Time15 mins
Cook Time20 mins
Rising1 hr 30 mins
Total Time2 hrs 5 mins
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: bake, beginner, bread, cinnamon, cinnamon roll, homemade
Servings: 24 People
Author: Meg Austin
Cost: $6

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 a 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 a 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.

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.