When you’re staying in for a leisurely breakfast (rather than hitting your favorite brunch destination) there’s one treat that tops them all: homemade cinnamon rolls. Sure, popping open a can is fine in a pinch, but there’s no match for the scratch-made version covered in cream cheese icing.
These swirled buns packed with cinnamon, brown sugar and butter are just about the most comforting bake you can imagine, and they’re just what you want on a relaxing Sunday with a cup of coffee. And if you’re familiar with baking basic bread, making homemade cinnamon rolls isn’t too far of a departure. We’re confident that you can tackle this project for the upcoming weekend.
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How to Make Homemade Cinnamon Rolls
This delicious recipe for homemade cinnamon rolls comes to us from reader Shenai Fisher of Topeka, Kansas. She says that this recipe is a family favorite—it’s also a favorite in our Test Kitchen.
For the dough:
- 1 packet (1/4 ounce) active dry yeast
- 1 cup warm whole milk (about 110ºF)
- 1/2 cup sugar
- 1/3 cup butter, melted
- 2 eggs, room temperature
- 1 teaspoon salt
- 4 to 4-1/2 cups all-purpose flour
For the filling:
- 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup butter, melted, divided
For the frosting:
- 1/2 cup butter, softened
- 1/4 cup cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/2 cups confectioners’ sugar
Tools for Making Cinnamon Rolls
- Bench scraper: If you love to bake bread, grab a bench scraper. This helps clear your counter of scraps and you can use it to divide this dough into individual rolls.
- Quality cinnamon: Cinnamon is the star of this recipe so be sure to get the good stuff. We like Saigon cinnamon from the Spice House. It’s sweet but bold—perfect for this recipe. There are a few other kinds of cinnamon, though, so choose which you like best. Learn more about the types of cinnamon here.
- 13×9 pans: You’ll need two 13×9 pans to bake up these cinnamon rolls, so be sure to grab an extra if you only stock one in your pantry.
Directions
Step 1: Make the cinnamon roll dough
As with any yeasted bread, you’ll start the recipe by proofing the yeast. Instead of using warm water (as you would with many basic bread recipes), this cinnamon roll recipe calls for warm milk.
The process, though, is the same. Just add your packet of yeast to a cup of warm milk. Be mindful to not let the milk get too warm while heating. Between 105º and 115ºF is just right. Let this mix sit for a few minutes. The yeast is active and ready to add to the other ingredients when it starts to get a bit frothy.
With your yeast is ready, it’s time to stir up the dough. You can do this in your stand mixer with a dough hook or by hand—just depends on how much of a workout you want!
To make the dough, combine the sugar, melted butter, eggs, salt, yeast mixture and 2 cups of flour. Beat on medium speed until smooth (or stir, stir, stir until smooth). Incorporate additional flour (up to 2-1/2 cups more) to make a soft, slightly sticky dough.
Step 2: Knead and then rest
Once your dough is feeling good, turn it out onto a floured surface and start kneading until the dough is smooth and elastic. This should take about eight minutes. If the dough is really sticky, you can always sprinkle in a little more flour as needed (and kneaded!).
If you already have your mixer out, you can knead the dough with your stand mixer. It’ll save you a little elbow grease!
Once kneaded, pop the cinnamon roll dough into a greased bowl, turning once to coat. Cover and let the dough rise until doubled in size—about an hour. If the chilly weather outside means your home isn’t quite warm enough for a good proof, don’t worry! Here are tips on how to proof bread when it’s a bit colder than is ideal.
Step 3: Make the cinnamon filling
While the dough is proofing, use the time to stir up the cinnamon filling. It’s simple—just stir together the brown sugar and cinnamon. Use a fork or small whisk so you break up all the clumps of brown sugar.
Step 4: Roll out the dough
Once the dough has risen, punch it down. That means pressing down on the dough with your knuckles to deflate it just a bit. Remove the dough from the bowl and divide into two portions.
Then grab your favorite rolling pin and roll each portion into a rectangle about 11 by 8 inches. Brush with melted butter and sprinkle the cinnamon-sugar mix over the top—leaving about a half-inch perimeter.
Editor’s tip: If you like, you can add even more flavor here by sprinkling chopped toasted walnuts over the cinnamon blend. This adds flavor and crunch!
Step 5: Roll the dough into spirals
Starting with the long side, roll the dough up jelly roll-style. Work slowly and carefully here. Once rolled up, pinch the long seam to seal it up. You don’t want your rolls unwinding.
Step 6: Slice into individual rolls
Next, using a bench scraper (a sharp knife works too) to slice off the ends of each roll (you can bake these scraps up as an extra treat). Then divide each roll into eight even pieces.
Step 7: Proof again
Grease two 13×9-inch pans and arrange eight rolls inside each. Be sure to leave space between the rolls because they will expand during this proof.
Cover with a kitchen towel and proof a second time until the rolls double in size. This should take about an hour.
Step 8: Bake and cool
Once proofed, pop the pans into a 350ºF oven and bake until golden—about 20 to 25 minutes. After baking, place the pans on wire racks to cool.
Step 9: Make the icing
While the rolls are cooling, take the time to make some delicious icing. This part is super simple. Just beat together softened butter, softened cream cheese, vanilla and salt until well blended. Then gradually beat in the confectioners’ sugar until you have a nice, thick icing.
Editor’s tip: You can add a little extra flavor here if you like with grated orange zest or some orange extract in lieu of the vanilla. Orange and cinnamon are a great flavor combination.
Step 10: Frost and enjoy!
After the rolls have cooled slightly (they can be warm but not hot) smother them in as much icing as you like. The warmth from the cinnamon buns will help the icing drip along ever spiral. Once frosted, remove from the pan and eat up!
How to Serve and Store Homemade Cinnamon Rolls
Homemade cinnamon rolls are served best warm and dripping in delicious cream cheese icing. This recipe is great served alongside fresh coffee for a leisurely breakfast in and is perfect for sharing with company.
If you can’t eat them all in one go, store any frosted extras in the fridge due to the cream cheese. Unfrosted buns can be stored in an airtight container for a few days or popped into the freezer. Revive them with a quick stay in a warm oven and top with fresh icing.
Skillet Cinnamon Rolls
I love using cast iron to get a nice crust on these skillet cinnamon rolls! The pan also makes an impressive serving dish on the table without it looking as if you tried too hard. —Danielle Williams, Newport, Rhode Island
Mini Maple Cinnamon Rolls
Maple syrup sweetens these lovely little cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm. —Juanita Carlsen, North Bend, Oregon
Can't-Eat-Just-One Cinnamon Rolls
My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio
Chocolate Chip Caramel Rolls
As a teenager, I keep active with sports and friends. But baking is my favorite hobby. My five older brothers eat these delicious breakfast rolls right out of the oven! —Julia Holm, Northfield, Minnesota
Caramel-Pecan Cinnamon Rolls
These irresistible rolls are perfect as an Easter brunch idea! - Louis Jacobsen, Dallas, Wisconsin
Overnight Cinnamon Rolls
I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O'Connell, San Antonio, Texas
Gingerbread Cinnamon Rolls
These cinnamon rolls are sure to please anyone who has a sweet tooth. They're just the thing for a Christmas morning treat. Be sure to eat them while they're still warm—they're best that way! The dough for these rolls is sticky, so don't worry if your fingers get messy. —Andrea Price, Grafton, Wisconsin
Pretty Pumpkin Cinnamon Buns
I make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! —Glenda Joseph, Chambersburg, Pennsylvania
Giant Cinnamon Roll
This must-try cinnamon roll is all about the pillowy texture, the sweet spices and the homemade caramel drizzle. —Leah Rekau, Taste of Home food stylist
Air-Fryer Bourbon Bacon Cinnamon Rolls
This recipe is the perfect combination of savory and sweet. The bourbon-soaked bacon adds a smoky, savory, bold taste to cinnamon rolls. The ginger and pecan topping makes for a crunchy, spicy finish. —Shannen Casey, Berkeley, California
Sticky Buns
It's impossible to eat just one of these soft, yummy sticky buns—they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. —Dorothy Showalter, Broadway, Virginia
Toffee Apple Cinnamon Buns
This recipe was my dad’s favorite growing up. He would sit and watch his mom sprinkle the dough with sweet filling, carefully roll it up and cut it into rounds. The anticipation waiting for them to come out of the oven was almost more than he could bear. —Jeanne Holt, Mendota Heights, Minnesota
Cappuccino Cinnamon Rolls
Distinctive coffee flavor accents the filling of these ooey, gooey rolls. The glaze goes on while they are still warm—they won’t last long!. —Sherri Cox, Lucasville, Ohio
Pumpkin Eggnog Rolls
I needed to use up some eggnog, so I swapped it for milk in my sweet roll recipe. Even people who usually don’t go for eggnog go back for seconds of these yummy frosted treats. —Rebecca Soske, Douglas, Wyoming
Red Velvet Cinnamon Rolls
Turn a box of red velvet cake mix into this easy dessert—or breakfast! The icing tastes good and makes a pretty contrast with the rolls. —Erin Wright, Wallace, Kansas
Sweet and Spicy Chocolate Chip Cinnamon Rolls
The addition of spicy chocolate cinnamon cane sugar adds a little bit of heat and an extra punch of cinnamon and chocolate to the filling of these cinnamon rolls originally shared by Patty Wynn of Pardeeville, Wisconsin. —Taste of Home Test Kitchen
Caramel Pecan Rolls
Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! —Carolyn Buschkamp, Emmetsburg, Iowa
Best Cinnamon Rolls
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas
Cinnamon Roll Cherry Cobbler
Red Hots and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it’s as good as I remembered. It is! —Betty Zorn, Eagle, Idaho
Tender Pecan Sticky Buns
These homemade caramel rolls have the old-fashioned goodness my family craves. Tender and nutty, the buns disappear fast on Christmas. —Julia Spence, New Braunfels, Texas
Bacon Cinnamon Buns
I absolutely love bacon! I also love recipes that blend sweet and savory flavors, so I put chopped bacon in traditional cinnamon buns for a finger-licking-good combination. —Danielle Williams, Newport, Rhode Island
Gooey Lemon Rolls
My mother made these hard-to-resist rolls when I was young. I always warm up after having one, and so will your family. —Cora Patterson, Lewiston, Idaho
Cinnamon Bun Cookies
I love cinnamon rolls, but working with yeast can be scary. These cookies give you the taste of a cinnamon roll in cookie form—no yeast required! They look like flattened cinnamon rolls and feel special enough to serve around the holidays. —Erin Raatjes, New Lenox, Illinois
Caramel-Pecan Sticky Buns
My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. —Judy Powell, Star, Idaho
Multigrain Cinnamon Rolls
This simple and easy-to-work with recipe is sure to become a family favorite. And the wholesome cinnamon rolls will fill your kitchen with a wonderful, warm aroma. —Judy Eddy, Baldwin City, Kansas
Special Cinnamon Rolls
I found that adding instant pudding mix to my mom's delicious roll recipe really enhances the flavor. —Brenda Deveau, Cyr Plt, Maine
Cranberry-White Chocolate Cinnamon Rolls
A basket of warm cinnamon rolls is a sure way to impress family and friends. Add cranberries and chocolate to the ingredient mix, and these treats are irresistible.—Meg Marriott, Tacoma, Washington
Cinnamon Chocolate Chip Rolls
I started adding chocolate chips to my cinnamon rolls because several children didn't like the raisins in them. The chocolate and cinnamon are a fun flavor combination. My family loves them, and so does my Sunday school class. —Patty Wynn, Pardeevlle, Wisconsin
Favorite Frosted Cinnamon Rolls
I serve these yummy frosted rolls warm from the oven as a Christmas morning treat at our house. Even if you are not accustomed to working with yeast dough, you'll find this dough is easy to handle. —Julie Sterchi, Jackson, Missouri
Slow-Cooker Cinnamon Roll Pudding
A slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. —Edna Hoffman, Hebron, Indiana
Brunch Cinnamon Rolls
A biscuit-textured cinnamon bun with the ease of food processor preparation. This family-friendly breakfast bun is glazed with maple and vanilla flavors to accent the cinnamon and nuts.—Rita Vogel, Malcom, Iowa
Iced Cinnamon Potato Rolls
This recipe comes from my mother-in-law, who remembers making these rolls often. Now I make them often. Maybe they'll be a hit with your family, too! —Jonas Schwartz, Berne, Indiana
Autumn Sweet Rolls with Cider Glaze
I love cooking with pumpkin because it’s versatile, colorful and nutritious. Combining it with chopped apple and cider gives these glazed rolls their autumn appeal. —Jennifer Coduto, Kent, Ohio
Molasses-Pecan Sticky Buns
As much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.—Shirley Saylor, Felton, Pennsylvania
Bite-Size Cinnamon Roll Cookies
If you love cinnamon rolls and spiced cookies, make a bite-sized version that combines the best of both worlds. Genius! — Jasmine Sheth, New York, New YorkThe post How to Make the Best Homemade Cinnamon Rolls appeared first on Taste of Home.
Lisa Kaminski