There ain’t nothing like the smell of Homemade Cinnamon Rolls baking up in the oven. And making them from scratch is WAY more delish than using canned pastry dough. I keep these soft as a pillow with a spiced cinnamon sugar swirl then I glaze them up with sweet homemade frosting. These are the closest thing to bakery-fresh rolls you can pull out of your oven, and they’ll make you feel like a total pro!
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Ingredient Notes
- Active Dry Yeast: Make sure your yeast is fresh, boos. Expired yeast just ain’t gonna rise to the occasion. Also instant yeast works too! Just skip the proofing step and mix it directly into the dry ingredients.
- Warm Water: The water should feel like a warm bath, though. Too hot, and you’ll kill the yeast.
- All-Purpose Flour: The base of our soft cinnamon rolls dough.
- Brown Sugar: Light or dark works fine, so use what you got!
How to make Homemade Cinnamon Rolls
Make the Dough and Mix the Filling
Step 1: Combine active dry yeast and sugar in a small bowl. Stir in warm water.
Step 2: Let sit until a 2-inch head of foam appears on the top. This is a good sign that your yeast is active and ready to be used!
Step 3: Add 2 cups flour, sugar, and salt in the bowl of your stand mixer fitted with the dough hook. Mix on low until evenly combined.
Step 4: Add in milk, melted butter, yeast mixture and eggs, and mix on low until ingredients start to come together.
Step 5: Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form.
Step 6: Turn up mixer to medium high and mix until a taut ball forms and the sides and bottom of the bowl are empty.
Step 7: Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot. The dough should double in size.
Step 8: Add brown sugar, cinnamon, nutmeg and salt to a small bowl. Stir together and set aside.
Roll, Shape, Bake and Glaze
Step 9: Chill the dough in the refrigerator once your dough has doubled in size.
Step 10: Place the chilled dough on a lightly floured surface and roll it into a rectangle with the long side facing you. Spread softened butter evenly across the dough, leaving a 1-inch border at the bottom uncovered.
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Step 11: Sprinkle the sugar filling on top of the butter, and press lightly.
Step 12: Roll the dough into a log starting from the top, keeping it even as you roll toward the bottom, then pinch the uncovered edge to seal it. Place the log seam-side down and use unflavored dental floss to trim ½ inch off both ends.
Step 13: Cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
Step 14: Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise. The rolls should be almost doubled in size and look plump.
Step 15: Bake the rolls until golden brown and the smell fills the house.
Step 16: Add butter, confectioners’ sugar, milk and vanilla to a medium bowl. Whisk until smooth. Or you can also use my cream cheese frosting.
Step 17: Generously spread the glaze over the cooled cinnamon rolls and serve!
Homemade Cinnamon Rolls recipe
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Equipment
- 9×13 Baking Dish
Ingredients
For the Dough
- 1/4 oz active dry yeast 2 1/4 tsp total
- 1 tsp granulated sugar
- 1/4 cup warm water about 115F
- 4 cups all purpose flour plus more for rolling
- 1/2 cup granulated sugar
- 3/4 tsp kosher salt
- 6 tbsp unsalted butter melted
- 1 cup whole milk room temperature
- 1 large egg room temperature
- 1 egg yolk room temperature
For the Filling
- 3/4 cup light brown sugar
- 2 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp kosher salt
- 6 tbsp salted butter softened
For the Frosting
- 4 tbsp unsalted butter room temperature
- 4 cups powder sugar
- 4-6 tbsp whole milk
- 1 tsp pure vanilla extract
Instructions
For the Cinnamon Rolls
- In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
- Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
- Add in milk, melted butter, yeast mixture and eggs, and mix on low until ingredients start to come together, about 1 minute.
- Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
- Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.
For the Filling
- In a small bowl, stir together brown sugar, cinnamon, nutmeg and salt. Set aside and have softened butter and offset spatula ready for use.
Assembly
- Prepare a 9x12x3 pan by spraying the bottom and sides with nonstick baking spray.
- Once your dough has doubled in size, chill in refrigerator for 30 minutes.
- At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
- Using your offset spatula, spread 6 tablespoons softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
- Next, sprinkle the sugar filling on top of the butter, and press lightly.
- Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
- Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
- Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375F.
Baking and Glazing
- Bake the rolls until golden brown and the smell fills the house, 25-30 minutes.
- Remove from the oven and let cool for 20 minutes.
- In a medium bowl, whisk together the butter, confectioners’ sugar, milk and vanilla. Generously spread over the cooled cinnamon rolls and serve.
Notes
- Work Quickly: When you’re rolling and cutting, don’t dawdle! The dough needs to stay chilled so it’s easier to handle and holds its shape.
- Use Dental Floss or a Sharp Knife: For clean cuts that don’t squish your rolls, use unflavored dental floss or your sharpest knife. If you’re using a knife, make quick, confident slices. No sawing motions!
- Don’t Overfill: While it’s tempting to pile on the cinnamon-sugar mix, too much filling can spill out and make the rolls harder to bake evenly. A nice even layer is all you need for gooey goodness.
- Check Your Oven Temperature: Soft cinnamon rolls bake best at the right temp! Use an oven thermometer to make sure your oven is at 375°F, and keep an eye on them during baking so they don’t over-brown.
How to store & reheat Homemade Cinnamon Rolls
Keep your cinnamon rolls in an airtight container at room temp, and they’ll stay soft and tasty for up to 2 days. If you’ve already glazed them, layer parchment paper between rolls to avoid sticky situations. You can also store them in the fridge if your kitchen’s warm, just pop them in an airtight container and they’ll keep better. To reheat them in the oven, cover the rolls with foil and warm them at 350°F for 8-10 minutes. They’ll come out soft and steamy, just like they’re fresh-baked! To reheat using the microwave, pop a roll on a plate and microwave it for 15-20 seconds. Easy y’all! How long will Homemade Cinnamon Rolls last? These rolls are best within 2 days at room temp. In the fridge, they’ll stay good for 4-5 days. Can I freeze homemade cinnamon buns? Yup! You can freeze these rolls baked or unbaked for up to 3 months. Wrap them tightly in plastic wrap and foil to keep them fresh.Nutrition
Recipe Tips
- Work Quickly: When you’re rolling and cutting, don’t be chilling! The dough needs to stay cool so it’s easier to handle.
- Use Dental Floss or a Sharp Knife: For clean cuts , use unflavored dental floss or your sharpest knife. If you’re using a knife, don’t make sawing motions!
- Don’t Overfill: Too much filling can spill out and make the rolls harder to bake evenly.
- Check Your Oven Temperature: Use an oven thermometer to make sure your oven is at 375°F, and keep an eye on them during baking so they don’t over-brown ya dig.
Recipe help
Absolutely boos! After cutting the dough into rolls and placing them in the pan, cover them tightly with plastic wrap and refrigerate overnight. In the morning, let them come to room temp so they can rise a little more, then bake as usual.
Nope! You can mix and knead the dough by hand. It’ll take a little more elbow grease, but it’s totally doable.
You might have rolled too tightly or over-proofed. When the dough doesn’t have enough space to expand evenly during baking, it forces the middle to rise too high. Next time, roll the dough snug but not too tight, and don’t let the rolls rise too long before baking.
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The best cinnamon rolls! They do not last long at our house the kids love them.
I love homemade cinnamon rolls! These look amazing!
They were delicious!!!!!
My husband was walking by while I was reading this. He said when are you making these??? Haha. Guess they are on the list of items to make soon!
I have been craving cinnamon rolls, and these ones look perfect! I can’t wait to try them!
These look so pillowy soft and delicious! I would take these over store-bought any day! And the perfect amount of filling! LOVE
Now these are absolutely scrumptious! This is my new go-to cinnamon roll recipe!
Such a great classic by you remade beautifully! Great recipe!