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Homemade cinnamon rolls are a classic comfort food treat, and they work equally well for breakfast or dessert.
Classic cinnamon rolls made from scratch are delicious, soft, and gooey. Once you try these, you’ll never want store-bought again!
There’s nothing like the warm, comforting aroma of homemade cinnamon rolls filling your kitchen. These rolls are soft, pillowy, and oozing with cinnamon-sugar goodness, topped with a creamy, sweet frosting that takes them over the top.
Whether you’re making them for a special occasion or just because, these cinnamon rolls are sure to be a hit with everyone at the table.
Ingredients for Cinnamon Rolls
The ingredients for making cinnamon rolls are quite simple. To make eight to nine homemade cinnamon rolls, you’ll need the following:
For Dough:
- ¾ cup warm milk (whole milk is ideal)
- 2 ½ tsp instant yeast
- ¼ cup granulated white sugar
- 2 eggs, brought to room temperature
- ¼ cup melted butter (unsalted)
- 3 cups flour (a few tsp extra for dusting)
- 1 tsp salt
For Filling:
- ¾ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ cup softened butter
For Frosting:
- 4 oz softened cream cheese (half block)
- 4 tbsp softened butter (1/4 cup)
- ¾ cup powdered sugar
- 1 tsp vanilla extract
The frosting is optional, but adds a really luscious touch to these homemade cinnamon rolls.
How to Make Cinnamon Rolls
Start by warming the milk until it reaches about 110°F—warm bath water temperature. Be sure it’s not too hot, as it could kill the yeast. Add the yeast and sugar to the warm milk in a mixing bowl. Let it sit for a couple of minutes until the yeast activates and bubbles start to form on top. Add in the eggs, melted butter, and a pinch of salt. Mix well.
Next, gradually stir in the flour, about a cup at a time, until a dough starts to form. If you’re using a stand mixer, attach the dough hook and knead on medium speed for about 8 minutes. The dough should be slightly sticky but should pull away from the sides of the bowl. If it’s too sticky, sprinkle in a little more flour. If you’re kneading by hand, work the dough on a floured surface for about 10 minutes.
Transfer the dough to a well-oiled bowl, cover with a warm towel or plastic wrap, and let it rise for about 1 to 1 ½ hours, or until it’s doubled in size. The rise time can vary depending on the temperature and humidity of your kitchen.
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 14×9-inch rectangle. Spread softened butter evenly over the dough, leaving a small border at the edges.
In a separate bowl, mix together the brown sugar and cinnamon. Sprinkle the mixture evenly over the butter, then use your hands to rub the cinnamon-sugar into the butter for a well-combined filling.
Starting from the 9-inch side, carefully roll the dough into a tight log. Once rolled, pinch the seam to seal it and cut the dough into 9 even pieces if baking in a square pan, or 8 for a round pan or cast iron skillet. A serrated knife works great, but dental floss can work like magic, too.
Place the cinnamon rolls into a greased 9×9-inch baking pan (or a well-buttered, seasoned cast iron skillet). Cover with a towel and let the rolls rise for another 30-45 minutes, or until they’ve puffed up nicely.
Preheat your oven to 350°F and bake the rolls for 20-25 minutes. You want them to be slightly golden on the edges but still soft in the center. After baking, let them cool for about 5-10 minutes before icing.
For the frosting, combine the cream cheese, butter, powdered sugar, and vanilla in a mixing bowl. Beat until smooth and creamy. Spread the frosting generously over the warm cinnamon rolls, and enjoy!
Tips for Making the Best Cinnamon Rolls
These homemade cinnamon rolls are pretty simple, but for best results, make sure you:
- Don’t Overheat Your Milk: Aim for a temperature of 105-115°F when heating your milk. Too hot, and it can kill the yeast; too cold, and it won’t activate properly. When in doubt, test it by dipping your finger into the milk—it should feel warm, but not hot.
- Room Temperature Butter for the Filling: Use soft butter for the filling, not melted. This helps prevent the filling from leaking out during baking and ensures it stays in the rolls.
- Flour Your Surface and Rolling Pin: Cinnamon rolls can stick easily, so don’t skip flouring your surface and rolling pin. This helps make the rolling process easier and prevents the dough from sticking.
The frosting is extra decadent, but it’s optional. When I’m serving these as a breakfast, I’ll often skip it, but I always use it for dessert!
Classic Cinnamon Rolls
Ingredients
For Dough:
- ¾ cup warm milk, whole milk is ideal
- 2 ½ tsp SAF Instant Yeast
- ¼ cup granulated white sugar
- 2 eggs, brought to room temperature
- ¼ cup melted butter, unsalted
- 3 cups flour, a few tsp extra for dusting
- 1 tsp salt
For Filling:
- ¾ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ cup softened butter
For Frosting:
- 4 oz softened cream cheese, half an 8 oz block
- 4 tbsp softened butter, 1/4 cup, or half stick
- ¾ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Warm the milk to about 110°F—similar to warm bath water. Make sure it's not too hot, as this could kill the yeast. Add the yeast and sugar to the warm milk in a mixing bowl and let it sit for 2-3 minutes until the yeast activates and bubbles appear. Then, mix in the eggs, melted butter, and a pinch of salt.
- Gradually stir in the flour, about a cup at a time, until a dough begins to form. If you're using a stand mixer, attach the dough hook and knead on medium speed for 8 minutes. The dough should be slightly sticky but pull away from the sides of the bowl. If it's too sticky, add a little more flour. If you're kneading by hand, work the dough on a well-floured surface for 8-10 minutes.
- Transfer the dough to a well-oiled bowl, cover with a warm towel or plastic wrap, and let it rise for 1 to 1 ½ hours, or until it's doubled in size. The rise time may vary depending on your kitchen's temperature and humidity.
- Once the dough has doubled in size, punch it down and transfer it to a floured surface. Roll the dough into a 14x9-inch rectangle.
- Spread softened butter evenly over the dough, leaving a small border at the edges.
- In a separate bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough, then use your hands to rub the cinnamon-sugar into the butter for a well-combined filling.
- Starting from the 9-inch side, tightly roll the dough into a log. Pinch the seam to seal, then cut the dough into 9 even pieces using a serrated knife or dental floss.
- Place the cinnamon rolls into a greased 9x9-inch baking pan (or a well-buttered cast iron skillet). Cover with a towel and let the rolls rise for another 30-45 minutes, or until they’ve puffed up nicely.
- Preheat your oven to 350°F and bake the rolls for 20-25 minutes. They should be slightly golden on the edges but still soft in the center.
- Once baked, let the rolls cool for 5-10 minutes before frosting.
- For the frosting, beat the cream cheese, butter, powdered sugar, and vanilla in a mixing bowl until smooth and creamy. Spread the frosting generously over the warm cinnamon rolls, and enjoy!
Notes
Freezing Cinnamon Rolls
Before Baking: After the first rise, roll the dough, fill it, and cut it into rolls. Place the rolls in a greased pan, cover, and freeze. When you're ready to bake, let them thaw in the fridge overnight. Then, bring them to room temperature and bake as directed. After Baking: You can freeze the baked cinnamon rolls too! Allow them to cool completely, then store in an airtight container or freezer bag. To reheat, let them thaw at room temperature, then warm in the oven at 350°F for 10-15 minutes.Home Baked Goodies
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