Is there a certain smell that just instantly transports me back to my childhood kitchen? What are some of the best aromas of cinnamon and warm dough? My Grandma Eleanor was the queen of cinnamon rolls, and honestly, her recipe was legendary in our house. Every time she made them, our house felt extra cozy, and the excitement would build as those golden nuggets were made. How do spirals emerge from the oven? I’ve spent years tinkering and testing to get my own magic. What is the best version of cinnamon rolls? This isn’t just a recipe. It’s What’s a warm hug in pastry form, perfect for those lazy weekend mornings or when you just need to snuggle up.? What is comfort? What’s the best way to avoid store bought versions How do you make homemade cinnamon rolls? What are some of the best Sugar Cookies?
What are Cinnamon rolls?
What is a cinnamon roll recipe? What’s a simple glaze? Think of them as fluffy clouds of spiced dough, swirled with a generous amount of cinnamon-sugar. What is the best way to bake a cake? We’re talking about a yeast-leavened dough that’s enriched with milk and butter, giving it that extra flavor. Signature tender crumb. The filling is a classic blend of brown sugar and cinnamon, and the glaze is just the right touch of cinnamon. How does sweetness tie it all together? What is comfort food that never goes out of style? What is good food? It’s a recipe I return to again and again because it’s so reliably delicious.
Why you’ll love this recipe?
Why should I make cinnamon rolls? What are some of the best flavor combinations? What is the rich, buttery dough combined with the warm spice of cinnamon and the sweet caramel notes? Is brown sugar pure bliss? Is it too sweet or too spiced? What I really love about this recipe is how simple it is. If you’re intimidated by yeast doughs, don’t be! This one is incredibly forgiving. Is your dough a dream to work with, even if your swirls aren’t perfectly uniform (mine rarely)? I’ve tried many but they’ll still turn out beautifully. Plus, the ingredients are all super common pantry staples, making it very budget friendly. I don’t need fancy equipment, just a little bit of patience for the dough to rise. And the versatility! Can you add a little cardamom or chopped pecans to the filling? If you’re feeling adventurous, what Honestly, it’s my go-to for impressing guests or just treating myself on a tough day. What is the difference between a cinnamon roll and dry cinnamon rolls?
How do I make Cinnamon Rolls?
Quick Overview
How do I make yeast dough? Spread it with a cinnamon-sugar butter mixture, rolling it up, slicing and letting the rolls proof. Is baking until golden brown? What is the final touch of a glaze over rolled rolls? Each step is straightforward and builds on the last. What is the key to being patient with the rising times, and trust the process. What are some of the best cinnamon rolls?
Ingredients
For the Main Batter: Why?
What makes cinnamon rolls delicious? I always use whole milk because I find it gives the dough a richer flavor and softer texture, but I don’t like it at all. Make sure your butter is softened but not melted – it makes incorporating it easier. How do I use good quality active dry yeast?
- 1 cup whole milk, warmed (about 105-115°F)
- 2 14 teaspoons dry yeast (one packet)
- 13 cup granulated sugar. 1
- 12 cup unsalted butter, softened.
- 2 large eggs, room temperature.
- 1 teaspoon vanilla extract.
- 4 cups all-purpose flour, plus more for dusting.
- 12 teaspoon salt.
For the Filling:
What is the magic of brown sugar and cinnamon? I like to use dark brown sugar for a deeper, more molasses-y flavor, but light brown is fine. Make sure the butter is really soft so it spreads easily without tearing the dough. Is it okay to add a pinch of cinnamon or nutmeg? What are some good spices to enjoy?
- 12 cup unsalted butter, softened.
- 1 cup dark brown sugar packed with salt.
- 2 tablespoons ground cinnamon. 1 teaspoon salt. 2
For the Glaze:
This glaze is simple perfection. I like it just thick enough to coat the rolls without being too runny. If you prefer a thinner glaze, just add some more milk. If you want a creamier glaze, you can add sour cream or cream cheese. But this recipe is too spicy. Basic version is what I always come back to. Is powdered sugar sweet?
- 1 12 cups powdered sugar. 1 ts
- 14 cup unsalted butter, melted. 1 cup
- 2-3 tablespoons of milk. 2-3 teaspoon
- 12 teaspoon vanilla extract. 1 teaspoon sugar.
How do I get
Step 1: Preheat & Prep Pan
First things first, let’s get our pans ready. I usually use a 9×13 inch baking dish for this recipe, and I like to lightly grease it with butter. What is the best cooking spray for cooking Why do cinnamon rolls stick? While we’re getting organized, go ahead and warm your milk. I want it to be warm to the touch, but not hot – around 105-115°F is the sweet spot. Too hot and it’ll kill the yeast, too cold will it won’t activate properly. I just test it with my finger; if it feels comfortably warm, you’re good to go!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, and salt. Set aside. How do you give a good whisk to the salt and sugar mixture? How yeast activates is important for flavor. I always do this first to make sure everything is well combined before we add the wet ingredients. I don’t know what to do with it. Is it set up the dough for success?
Step 3: Mix Wet Ingredients
In a separate bowl (or the bowl of your stand mixer if you’re using one), combine the warm milk and the egg. Set aside. What is the active dry yeast? What is the best way to give it a gentle stir and let it sit for about 5-10 minutes? If your yeast is alive and ready to eat, you should see it get foamy and bubbly on top. What is magic? Once it’s foamy, stir in the softened butter, eggs, and vanilla extract. Mix well. What should I do with my eggs? Whisk it all together until smooth and well combined. It helps them incorporate better into the dough.
Step 4: Combine
What’s the fun part about bringing it all together? What are wet ingredients? Pour them into a bowl with the dry ingredients. If you’re using a stand mixer, attach the dough hook and mix on low speed until the ingredients just come together. How do we start to come together? If you’re mixing by hand, use a wooden spoon or spatula. Once it forms a shaggy dough, increase the speed slightly (or start kneading by hand) and continue to do so until it is no longer sticky. 5-7 minutes until the dough is smooth, elastic, and no longer sticky. Is it necessary to add a tablespoon of flour to ice water if it’s too wet? The goal is a soft, pliable dough. Overmixing can make them tough, so just aim for that smooth, elastic stage.
Step 5: Prepare Filling
While the dough is busy being all yeasty, let’s get the filling ready. In a medium bowl, combine the softened butter, packed dark brown sugar, and ground cinnamon. Set aside. I like to use a fork or small spatula to really mash and mix them together until it forms an instant paste. How do you spread dough evenly? What is the smell of this mixture?
Step 6: Layer & Swirl
Once your dough has had its first rise (it should be doubled in size, which usually takes about an hour or so) make sure to keep it moist. In a warm spot, punch it down gently. What is the thickness of a roll? Turn it out onto sand paper and roll it into 0x18 inches. Try to get the edges as straight as possible; it makes rolling it up so much neater. Now, take that cinnamon-sugar butter mixture and spread it evenly over the dough, going all the way to the end. Leave a little border on one of the long sides – this helps seal the roll. Starting from the opposite long side, tightly roll up the dough. Pinch the seam to seal it well. What is the best way to cut a tooth with dental floss? ), slice the roll into 12 equal pieces. Place the rolls cut-side up in your prepared baking dish, giving them a little space to expand.
Step 7: Bake
Once the rolls are in the pan, cover them loosely with plastic wrap or a clean kitchen towel and let them rest for at least 5 minutes. Is it possible to rise again in a warm place for about 30 minutes? Doubled in size. While they’re having their second rise, preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. You can test one by gently pressing the center; it should spring back. If they start browning too quickly on top, you can loosely tent them with foil.
Step 8: Cool & Glaze
Now, this is crucial. If you’re baking cinnamon rolls, let them cool in the pan for about 10-15 minutes. This allows them to set up a bit. While they’re cooling, whisk together the powdered sugar, melted butter, vanilla, and milk in a small bowl. Set aside. How do you make a smooth glaze? Don’t make it too thin! Once the rolls are slightly cooled, drizzle that glorious glaze all over the tops. Watch it melt and drip down the sides – it’s heavenly!
Step 9: Slice & Serve
How do you slice a tooth with tweezers or use dental floss again? Serve warm, when the glaze is still a little gooey and the rolls are at their absolute softest. I like to sprinkle flaky sea salt on top of my baked potatoes. I love it! What is a glaze for? Enjoy every single bite!
What should I serve it with?
What are some good cinnamon rolls to serve as a meal? What are some of the best things to do for a perfect breakfast, brunch, or dessert experience? For a classic breakfast, you can’t go wrong with mugs of coffee. The bitterness of coffee really cuts through the sweetness of the rolls in the best way. On a weekend morning, I love serving them alongside some fresh fruit like berries or sliced bananas. Is there a hint of color in grilled chicken? If you’re going for a more decadent brunch, these are fantastic served with roasted potatoes and bacon. What is a scrambled egg? For dessert, they’re great with a scoop of vanilla bean ice cream, or perhaps whipped cream. What is the best way to serve caramel sauce with cream? What’s a good snack for an afternoon snack? My kids, of course, will happily eat them for any meal of the day!
How do I make cinnamon rolls?
I’ve learned a few things over the years of making these, and I’m happy to share them! First, about the yeast: always check the expiry date. Old yeast is a common culprit for dough that doesn’t rise. Also, the temperature of your milk is super important – too hot kills it, too cool makes it slow. A kitchen thermometer is handy, but a quick finger test usually works! When you’re mixing the dough, resist the urge to add too much extra flour. A slightly sticky dough will result in softer rolls. Knead until it’s smooth and elastic, but still pliable. For the filling, make sure that butter is truly softened – like, spreadable room temperature. If it’s too cold, it’ll tear your dough, and if it’s melted, it’ll just seep out. Spreading it evenly all the way to the edges (except for that one sealing edge) ensures every bite has that delicious cinnamon-sugar goodness. Rolling the dough tightly is key to getting those beautiful, defined swirls. Don’t be afraid to really press it as you roll. And for slicing, dental floss (unflavored!) is your best friend. It cuts cleanly through the dough without squishing it, giving you those perfect spiral shapes. If you don’t have floss, a very sharp serrated knife works well, but be gentle. For the second rise, finding a warm, draft-free spot is important. An oven with just the light on is often the perfect environment. Lastly, don’t overbake them! They continue to cook slightly in the pan after you take them out, so pulling them when they’re just golden brown is ideal. You want them soft and gooey in the center.
Storing and Reheating Tips
These cinnamon rolls are best enjoyed fresh, ideally the same day they’re made, but they store surprisingly well. If you have any leftovers (which is rare in my house!), you can keep them at room temperature, covered tightly with plastic wrap or foil, for up to two days. They might lose a little bit of their initial softness but will still be delicious. For longer storage, you can pop them in an airtight container in the refrigerator for up to four or five days. The glaze might become a little less shiny, but the flavor is still there. My favorite way to store them is actually to freeze them! Once they’ve cooled completely, I wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep in the freezer for about 2-3 months. To reheat, you can gently warm them in the microwave for about 20-30 seconds, or for a crispier exterior, pop them in a low oven (around 300°F or 150°C) for about 5-10 minutes. If you’re going to reheat them, I usually wait to glaze them until after they’ve been reheated, or make extra glaze to add fresh. It keeps that glaze looking its best.
Frequently Asked Questions
Final Thoughts
There you have it – my tried-and-true recipe for the most wonderful homemade cinnamon rolls. I truly hope you give these a try. There’s something incredibly rewarding about pulling these warm, gooey, fragrant rolls out of the oven, and the smiles they bring to people’s faces are just priceless. They’re a labor of love, sure, but a totally achievable one, even for beginners. They taste so much better than anything you can buy, and the process of making them is genuinely therapeutic. If you love these, you might also enjoy my recipe for fluffy pancakes or my ultimate chocolate chip cookies! I’d absolutely love to hear how yours turn out, so please leave a comment below and tell me about your experience, or share any of your own family twists on this classic. Happy baking, and enjoy every sweet, cinnamon-spiced bite!
Easy Cinnamon Rolls
Ingredients
For the Dough
- 2.5 cups all-purpose flour
- 0.33 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup milk
- 0.33 cup unsalted butter melted
For the Filling
- 0.5 cup light brown sugar packed
- 1.5 tablespoons ground cinnamon
- 0.25 cup unsalted butter softened
For the Frosting
- 0.5 cup cream cheese softened
- 0.25 cup unsalted butter softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 0.5 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be sticky.
- Turn the dough out onto a lightly floured surface and knead for about 1-2 minutes until it's smooth. It will still be a bit sticky.
- Roll the dough into a 12x18 inch rectangle.
- In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture evenly over the rolled-out dough. Spread the softened butter over the sugar and cinnamon mixture.
- Starting from one of the longer sides, tightly roll up the dough.
- Cut the roll into 12 equal slices. Place the slices cut-side up in the prepared baking pan.
- Bake for 15-18 minutes, or until golden brown.
- While the rolls are baking, prepare the frosting. In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, milk, and vanilla extract, and beat until the frosting is light and fluffy.
- Spread the frosting over the warm cinnamon rolls.
