Homemade Cinnamon Rolls

A side view of a homemade cinnamon roll with a bite taken out, highlighting the swirled cinnamon filling

5 from 8 votes

These Homemade Cinnamon Rolls are pillowy soft, slightly gooey and dripping with decadent icing that forces you to come back for more! Just like the bakery!

Prep Time2 20

Cook Time30

Total Time2 50

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 745kcal

Author: Jocelyn Delk Adams

Equipment

Stand mixer
Mixing Bowls
9x13 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.

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