Cinnamon Rolls Recipe

These rich and fluffy cinnamon rolls are filled with warm cinnamon and brown sugar goodness and topped with a delicious and sweet glaze. Say goodbye to your canned cinnamon rolls and don’t bother paying extra for expensive, gourmet ones. Why? Because I know you can do better than that 😉

There is nothing better than a warm, fluffy, melt-in-your-mouth cinnamon roll. These cinnamon rolls are soft, buttery, and made in two hours. Weekends are usually when I take time to prep for the week ahead, and that includes making bread recipes like sandwich bread, sourdough bread, and of course, cinnamon rolls. I also enjoy baking cinnamon rolls during holidays like Easter and Christmas morning, and the kids couldn’t be happier!

Try these cinnamon rolls at your next special occasion or holiday. If you ask me, these cinnamon rolls are perfect any day. I especially enjoy making them on Sunday mornings for an easy, sweet breakfast treat. If slow and easy were a person, it would be cinnamon rolls! For more sweet treats, try my Red Velvet Cinnamon Rolls, Gingerbread Cookies, and Chewy Brownie recipes.

CINNAMON ROLL INGREDIENTS AKA MY MESS IN PLACE

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

• Bread flour – bread flour typically has more gluten, making the rolls soft and chewy. You can also substitute the bread flour with all-purpose flour.
• Milk – whole milk to make the tastiest rolls, but you could also substitute the whole milk with low-fat options.
• Egg – 1 large egg helps to make this dough rich and flavorful.
• Sugar – You will need granulated sugar and brown sugar for the dough, and a little powdered sugar for the icing.
• Salt – Fine sea salt
• Cinnamon – What’s a cinnamon roll without lots of cinnamon?!
• Butter – Real butter
• Yeast – You can use active dry yeast or instant quick-rise yeast from Red Star.

HOW TO MAKE CINNAMON ROLLS

Follow these steps to make Cinnamon Rolls:

In a large bowl, whisk together the flour, 1/4 cup of the sugar, and the salt until combined. Set aside. Then heat the milk and butter via stovetop or microwave until the butter is melted and the temperature is between 108-110°F.

In another bowl, combine the yeast, remaining sugar, and milk mixture until the yeast has dissolved. Cover the mixture and set it aside for 5 minutes.

Using a wooden spoon, form a well in the middle of the flour, then add the butter, sugar, egg, egg yolk, and yeast mixture. Mix the ingredients together well and combine to form the dough. Knead the dough by hand on a lightly floured surface, or in the stand mixer for 6 to 8 minutes.

Allow dough to rise: Allow the dough to sit out in the warmest area of the kitchen for 1-2 hours, or until it has doubled in size.

Fill the rolls: In a small bowl, mix the sugar and cinnamon together, then set aside. Roll the dough into a 10×17 rectangle about 1/4″ thick. Spread the softened butter evenly over the dough then sprinkle with the cinnamon and sugar mixture. Roll the dough tightly to form a log. Using a sharp knife, cut the log into 12 equal rolls, about 1 to 1.5 inches each.

Second rise: Grease a 9×13 inch casserole dish and place the rolls cut side up into the dish. Cover the rolls again and place them back in the warmest part of your kitchen for 30 minutes or until puffy. Once the rolls are puffy, bake in a preheated oven at 350°F and bake for 20-25 minutes.

Make the icing. In a medium bowl, mix together the milk, confectioner sugar, and vanilla. Mix until sugar is fully combined. Once the icing is done, drizzle it all over the warm cinnamon rolls.

HOW TO PROOF IN COLD KITCHENS

I love baking with yeast year-round, but as you may know, yeast thrives in warm conditions. If you plan on making these cinnamon rolls during the holidays or when your kitchen temperature is cooler, try using some of the tips below. 

Cold oven proofing: To proof in a cold oven, start by bringing about 2 quarts of water to a boil using a kettle or a pot. Then, place the pot of water in the oven on the middle rack, turn on the oven light, and close the oven door. If you are using a kettle, transfer the water in the kettle to a large bowl or a glass baking dish and place it in the oven. Make the dough, then cover it with plastic wrap or a towel and place it in the oven on the rack directly above the water. Close the oven door to proof. 

Warm oven proofing: Some ovens come with a “heat proofing” setting. If you do not have this setting, preheat the oven to 150°F. Once the oven is fully preheated, turn it off immediately. Once your dough is ready to proof, cover it with plastic wrap or a towel and place it in the oven with the door cracked to proof.

PRO BAKING TIPS FOR CINNAMON ROLLS

1. Don’t overheat your milk. Overheating your milk could kill the yeast and the result is dough that will not rise. The best way to ensure your milk is at the correct temperature is to use a food-grade thermometer. It should be between 108-110°F.
2. Use room-temperature eggs and butter. I always take out eggs and butter ahead of time. You can place eggs in warm water to ensure that they are not too cold before adding them to the dough.
3. Weigh the flour. It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, fluff the flour in its container, spoon it into the measuring cup, and level the top.
4. Use bread flour. Bread flour contains more protein than most other flour which helps to strengthen the rise of these rolls. Bread flour also typically has more gluten, making the cinnamon rolls soft and chewy. 
5. Make them bigger. Want bigger cinnamon rolls? To make bigger cinnamon rolls use a 9×9 inch pan and cut the rolls into 9 equal pieces.

HOW TO MAKE THESE ROLLS QUICKER

If you are looking to make these rolls in half the time here are some quick cinnamon roll tips.

• Use quick or instant yeast: Quick yeast options like Red Star Quick Rise, or Fleischmann’s RapidRise yeast offer a faster way to proof and prepare cinnamon rolls. Oftentimes, this yeast can be added directly to the dough ingredients without proofing the yeast.
• Use your oven to proof the dough: Some ovens come equipped with a heat-proofing setting, but if yours doesn’t, simply preheat the oven to 150°F – 200°F. Once preheated, turn off the oven and add your covered dough bowl to proof the cinnamon rolls.

Prep ingredients ahead. In addition to the quick tips above, you can also premake the filling and the icing and place them in an air-tight container. Store them in the refrigerator until you are ready to make the cinnamon rolls. Slightly heat the icing before using.

STORING AND REHEATING

Store at room temperature: Place any leftover cinnamon rolls in an air-tight container at room temperature to enjoy for 2 to 3 days. The cinnamon rolls can also be placed in the refrigerator for up to 4 days. 

Freezing: Place the cinnamon rolls in a resealable plastic storage bag or wrap tightly in plastic wrap or foil and freeze for up to two months. Thaw to room temperature before reheating. 

Reheating: You can place the cinnamon rolls in the microwave with a small glass of water for about 8 to 12 seconds, depending on your microwave. You can also reheat them in the oven. To reheat via the oven, preheat the oven to 300°F. Then, tint the cinnamon rolls with foil and place them in the oven. Immediately turn the oven off and allow the cinnamon rolls to remain in the oven until warm.

Did you make this recipe?

Great! Now let me know how you liked it. Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!

While I have you here… may I suggest a few for you to try next:

• Honey Butter Rolls
• Cheesy Asiago Rosemary Rolls
• Fluffy Dinner Rolls

Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.

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