Homemade Cinnamon Rolls
Homemade Cinnamon Rolls are made from a tender buttery dough swirled with a rich cinnamon filling and baked to perfection. Topped with a decadent cream cheese frosting. They are the ultimate indulgence. Perfect for weekend brunch, holidays, or any time you crave a little comfort.
From simple to elaborate breakfast recipes, cinnamon rolls are a classic choice to start the day with something on the sweet side. They’re not just for your morning meal, the sweet pastries can be served for dessert. No matter when you are serving them, they are guaranteed to bring smiles all around.
I decide to try to make Homemade Cinnamon Rolls totally from scratch instead of using a frozen bread dough. I have to say it was even easier than I thought it would be. Everyone loved them and they went great with our family favorite breakfast tacos. They were a perfect addition to this easy breakfast charcuterie board, too. Personally, I like having one with my morning coffee – start the day off on a sweet note!
Homemade Cinnamon Rolls
Let’s be honest – sometimes, you just need a treat. And when that craving hits, nothing satisfies quite like a warm, gooey cinnamon roll, fresh from the oven and dripping with cream cheese frosting. Sure, you could grab a can of pre-made dough in a can from the store, but there’s something truly special about making them from scratch, every step is a labor of love.
This recipe does take a bit of time and a lot of it is just waiting for the dough to rise and for them to bake. Mixing and kneading the dough is easy and so is the actual shaping of the cinnamon buns. Really the only thing you need to remember is to use fresh yeast and proof it or your dough may not rise properly. The time it takes to make this recipe is worth it when you bite into that freshly baked and still warm bun.
How do I proof yeast?
Proofing yeast is like giving it a little test to ensure it’s vigorous enough for baking. You’re essentially proving its vitality. This involves dissolving the yeast in warm water with a bit of sugar. A frothy, bubbly mixture indicates the yeast is active and ready to leaven your dough.
We could all use a break from time to time and these are the kind of treats that make you slow down, savor the moment, and appreciate the little things.
What’s the Best Way to Cut Cinnamon Rolls?
Unflavored dental floss is not the most common kitchen tool, but it is the ideal item for cutting these perfect pastries. For even slices, lightly score the dough log where you want to cut. Slip the dental floss under the log at a score mark, cross the ends over the top, and pull firmly. This creates a clean, round cut. If you don’t have floss, use a large, sharp serrated knife and cut with long, gentle strokes to avoid squashing the layers.
Why are my Cinnamon Rolls not Fluffy?
If your cinnamon rolls aren’t fluffy, it’s usually because of too much flour or not enough rising time. Over-floured dough makes them dense, heavy, and dry. To avoid this, add flour gradually while kneading, incorporating each addition before adding more. Insufficient rising can also them not fluffy and soft, so ensure they double in size before baking. Taking a “before” photo can help you gauge the rise.
When to Frost Cinnamon Rolls
Let the buns cool for about 5 – 10 minutes before frosting. While they are still warm from the oven, prepare the icing (it only takes about 5-10 minutes). Once smooth, generously spread the icing over the warm rolls, allowing it to melt into every nook and cranny for maximum gooeyness.
Making homemade pastries on the weekend is a great way to spend some in the kitchen with the kids helping.
How to Store Cinnamon Rolls
These cream cheese frosted buns are meant to be enjoyed warm and fresh; that’s when they’re at their absolute best! But if you have any leftovers, no worries! Just cover the dish tightly with plastic wrap and they’ll keep at room temperature for 2 – 3 days. A little trick to keep them nice and soft is to toss a couple of slices of bread in the container with them. I do that with the cookies I bake.
For longer storage (4-5 days), refrigerate them in an airtight container. They tend to dry out a bit in the fridge, but a quick fix is to butter the sides of a roll and microwave it for 20-30 seconds.
Can you Freeze Cinnamon Rolls?
To freeze your unfrosted buns for up to 3 months, first ensure they’re completely cool. Then, either wrap each roll individually in foil or plastic wrap or cover the entire baking dish tightly. When you’re ready to enjoy them, reheat them in a 350°F oven until warmed through, and don’t forget to add the glaze right before serving for the best flavor.
To freeze Unbaked Rolls: After shaping and cutting the rolls, place them in a freezer-safe baking dish. Loosely cover and let them rise until almost doubled (about 1 hour). Then, tightly wrap the dish in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator for 12-24 hours. Before baking, let the thawed buns sit at room temperature or in a warm spot for 1 hour, remove the wrapping, and bake as directed.
Sometimes I really just want a Cinnabon and making these helps with that craving and saves money, too.
What to Serve with Cinnamon Rolls
Serve the warm sweet spiced rolls with tea, coffee, or orange juice, or alongside fruit, yogurt, or eggs for a more substantial breakfast. Here are a few ideas:
- Homemade Iced Caramel Coffee
- Crock Pot Ham Egg Casserole
- Fresh Fruit Yogurt Parfait
- Crescent Roll Breakfast Wreath
- Ham, Egg, and Cheese Breakfast Calzones
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Recommended Tools for Making Cinnamon Rolls
You’ll need a few tools for this recipe and I’m linking to a few of my favorites that I use.
- 13×9 inch baking dish
- large mixing bowl
- small bowl
- Digital Instant Read Thermometer
- measuring cups and spoons
- clean dish towel
- whisk
- wooden spoon
- Rolling Pin
- parchment paper
- offset spatula
💡Explore my favorite Baking Essentials (Amazon affiliate link)
Ingredients
To make this recipe, these are the ingredients used. Actual amounts are listed in the printable recipe card.
- flour
- milk
- Fleischmann’s active dry yeast
- sugar
- butter
- salt
- brown sugar
- cinnamon
- cream cheese
- powdered sugar
- vanilla extract
How to Make Homemade Cinnamon Rolls
To proof yeast, warm milk to 105-110°F, then add yeast and 1 tablespoon of sugar. Let sit for 5-10 minutes until frothy.
I used a whisk and a wooden spoon for this recipe. You can use a stand mixer to mix the dough, too. Combine flour, remaining sugar, and salt. Add melted butter, egg, and yeast mixture.
Mix to form a soft dough. Knead on a floured surface for 5-7 minutes until smooth and elastic. Transfer the dough to a greased bowl, cover it with a clean towel, and let it to rise in a warm place for 1 to 1½ hours, or until it has doubled in size.
After the dough rises, roll it into a ¼-inch-thick rectangle on a floured surface. Brush with melted butter, then evenly sprinkle with a mixture of brown sugar and cinnamon.
Carefully roll the dough into a tight log, starting from the long side. Slice the log into 12 equal pieces using unflavored dental floss (makes clean cuts). Arrange the slices in a greased or parchment-lined baking dish, leaving space between them. Cover and let rise for 30 minutes. Then bake according to the recipe card.
Once they have cooled for a few minutes, prepare the cream cheese glaze. Spread over warm rolls using an offset spatula. Serve warm.
Whether it’s Christmas morning, a birthday brunch, or just a cozy weekend breakfast, these frosted rolls are the perfect way to celebrate.
Gather your ingredients and dive in! These sweet treats are irresistibly good, so don’t forget to print the recipe for easy access or to share with friends. It’s bound to become a favorite!
Printable Recipe Card
Homemade Cinnamon Rolls
Equipment
- small bowl
- clean dish towel
- wooden spoon
Ingredients
To make the dough
- 4 cups flour
- 1 cup milk
- 1 packet Fleismann's active dry yeast
- ¼ cup sugar
- ¼ cup melted unsalted butter
- 1 egg
- ½ teaspoon salt
To make the filling
- ¾ cup light brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup melted unsalted butter
To make the cream cheese frosting
- 4 tablespoons softened cream cheese
- 2 tablespoons unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons milk (may need more or less to achieve your desired consistency)
Instructions
- First, you will need to proof your yeast. To do this you will warm the milk slightly in the microwave. You want the milk to be between 105-110 degrees F. when checking. I use this thermometer for baking and candy making. Add the yeast and 1 tablespoon of sugar to the warmed milk. Let it sit for 5-10 minutes until it becomes frothy.
- I used a whisk and a wooden spoon for this recipe. You can use a stand mixer to mix the dough, too.
- In a large bowl, combine the flour, remaining sugar, and salt. Add the ¼ cup of melted butter, egg, and yeast to the dry ingredients and stir until a soft dough forms.
- Knead the dough on a cutting board or a clean floured surface for 5-7 minutes until it becomes smooth and elastic.
- Transfer the dough to a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.
- Once the dough has risen, roll it out on a floured surface into a large rectangle, about ¼ inch thick. Brush the entire surface of the dough with ¼ cup of melted butter.
- In a small bowl mix the brown sugar and cinnamon together, then evenly sprinkle the mixture over the buttered dough.
- Carefully roll the dough into a tight log, starting from the long side. Slice the log into 12 equal pieces using a piece of unflavored dental floss or a sharp serrated knife.
- Arrange the slices in a greased or parchment-lined baking dish, leaving a little space between each one. Cover the dish with a clean towel and let the rolls rise for another 30 minutes.
- Preheat your oven to 350°F. Once the buns have risen, bake them for 20-25 minutes, or until they are golden brown. Remove from oven and allow to cool for 5 – 10 minutes before frosting.
- While they are cooling, prepare the cream cheese glaze. In a small bowl, mix the cream cheese and softened butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until combined. If the frosting is too thick to spread, add a little of the milk, a tablespoon at a time until the deired consistency is reached.. Spread over warm rolls using an offset spatula. Serve warm.
Notes
Nutritional Disclaimer
“Blogghetti” 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.
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