Homemade Cinnamon Rolls

Homemade cinnamon rolls are one of my children’s favorite treats I make for them. In fact they may love them even more than they love my homemade pancakes. These cinnamon rolls are made from scratch but they’re so easy to make, so don’t be intimidated. Trust me, these are a thousand times better than anything you’ll get from a can.

Soft and fluffy with a sweet, cinnamony and buttery filling and a simple vanilla icing these rolls can be prepared for breakfast or dessert. I like making them for dessert and then having them again the next morning! They don’t require much hands on time. Most of the time will be spent letting the dough rise. If you have the simple pantry staples required and a little time, I highly recommend you give these a try!

Why You’ll Love These Cinnamon Rolls

• Soft and fluffy texture
• Easy to make with a stand mixer
• Rich and sweet filling
• Perfect for breakfast, brunch, or dessert
• So much tastier than the canned ones

Ingredients Overview

Like I stated earlier these homemade cinnamon rolls are made with basic kitchen staples you probably already have on hand.

For the Dough

• Bread flour
• Instant yeast
• Granulated sugar
• Salt
• Egg
• Butter
• Milk

For the Filling

• Butter
• Brown sugar
• Ground cinnamon

For the Icing

• Butter
• Powdered sugar
• Vanilla extract
• Milk

How to Make Cinnamon Rolls

Make the Dough

To the bowl of a stand mixer add the flour, yeast, sugar and salt. Mix on low speed and add the butter and egg. Slowly pour in the milk. Then increase the speed to medium and let the dough mix for about 10 minutes or until smooth. Transfer the dough to a lightly greased bowl and cover. Let the dough rise for 2 hours or until it doubles in size.

Assemble the Cinnamon Rolls

Punch the dough down then transfer it to a lightly floured workspace. Roll it out into a large rectangle. Next it’s time to spread the softened butter evenly all over the dough. Then in a small bowl mix together the brown sugar and cinnamon. Then sprinkle it evenly over the buttered dough.

Carefully and tightly roll up the dough. It will look like a long log. Cut the log into 12 even sized pieces. Place the rolls on a large baking sheet lined with parchment paper. Then cover them and let them rise for 1 hour.

Bake

After they have risen for 1 hour you’re going to bake them in a preheated oven at 350 for 20 minutes.

While the cinnamon rolls are baking go ahead and make the icing. In the clean stand mixer bowl add the butter, powdered sugar, vanilla extract and milk. Mix until smooth.

After the cinnamon rolls finish baking let them rest for about 5 to 10 minutes. Then generously spread the icing on the rolls.

Tips for the Best Cinnamon Rolls

• Use warm milk for the dough. The milk should be warm but not hot. If the milk is too hot it can damage the yeast and prevent the dough from rising properly. I just slightly warm it up the microwave until it is no longer cold.
• Adjust the dough if needed. If the dough seems dry while mixing, you can add milk one tablespoon at a time until the dough comes together.
• Look for the right dough texture. After mixing, the dough should be smooth and elastic and should pull away from the sides of the bowl.
• Make sure the butter is properly softened. When spreading the butter over the rolled-out dough, make sure it is soft enough to spread easily. If it’s too firm you could potentially tear the dough
• Let the rolls rest before icing. Let the cinnamon rolls cool for 5 to 10 minutes after baking before adding the icing. This prevents the icing from running off the rolls, while still allowing it to seep into the crevices while the rolls are warm.

You May Also Enjoy

• Homemade conchas
• Easy peach cobbler
• Homemade apple pie
• Snickerdoodle cookies
• Chocolate chip cookies