The Best Homemade Cinnamon Rolls Recipe is made with simple ingredients and makes the lightest and fluffy, soft and chewy cinnamon rolls. Also included is a recipe for cream cheese cinnamon roll icing, perfect to slather on your warm cinnamon rolls right out of the oven.
Best Homemade Cinnamon Rolls Video Tutorial
If you love making yeast bread recipes, be sure to try out this Homemade Crescent Roll Recipe. They're so easy and perfect for your holiday meal or any regular 'ol Tuesday night.
These homemade cinnamon rolls are our favorite to make for holidays and birthdays. We especially love to enjoy these for Easter breakfast and Christmas breakfast. If you've ever wondered how to make homemade cinnamon rolls, this is the recipe for you!
These are easy cinnamon rolls, just follow the step by step instructions and there you have it, the best cinnamon roll recipe, easy and delicious!
How to make a yeast dough:
There are 3 important things to remember when making yeast dough. Here's what I call the yeast trifecta!
#1 -Yeast (any brand of active dry yeast will work)
#2- Sugars (honey and granulated sugar work great)
#3- Warm milk or water (the temperature of the milk or water should be about 115 degrees. It should be just warm to your wrist. If your water is too cold, it will take the yeast longer to activate. If your water is too hot, it will kill the yeast and your cinnamon rolls won't rise.)
Mix the water, yeast, and sugar together to activate the yeast:
Whether you're making rolls, bread or cinnamon rolls, this is the start to your recipe. Mix these 3 things together and let the mixture sit in a warm place for about 5 minutes. You will know if the yeast is activated if the mixture light frothy and bubbles have formed on the surface. Your yeast is activated!
Ingredients for the Best Cinnamon Rolls Recipe Ever:
First, start by making the dough for the cinnamon rolls. If you've never made yeast dough before, this is a great recipe to start.
- YEAST-You can find yeast in the baking aisle at the grocery store. It comes in a few different packages, a small envelope, a small jar, and a large air sealed package, (about 1 lb size) Yeast is what will make your dough light and airy. It is used in baking as a leavening agent, where it converts the food/fermentable sugars present in dough into the gas carbon dioxide. This causes the dough to rise and expand as when gas is created and forms air pockets or bubbles.
- SUGAR- I used white granulated sugar in this recipe. You can certainly use the same amount of honey if you prefer to use natural sugars.
- Butter- I used melted butter for this recipe. you can use avocado oil in its place if you'd like. For recipes like french bread where you want a thick outer crust on the bread, you don't add oil to the recipe. For rolls and for cinnamon rolls, you want the bread to be softer and it doesn't' need a thick outer crust. Add a little butter or fat to keep the cinnamon rolls soft.
- Water-You can also exchange water for the milk in this recipe. You will want the water temp to be around 115 degrees. Warm temperatures and sugars are needed to activate the yeast. If your water is too hot, it will kill the yeast.
- Salt- I like to use pink Himalayan sea salt in my baking. It has extra vitamins and minerals in it that regular table salt doesn't have. If you don't have sea salt, regular table salt will work too.
- Flour-No need to use bread flour here. Regular, all-purpose flour will work great
- Egg- Eggs help with rising and are a leavening agent. Also, the fats in the yolk help keep the dough tender when baked and lighten the texture.
How to Make Homemade Cinnamon Rolls:
Cinnamon Roll Dough:
- In an electric mixer, add the warm water (If you're using warm the milk, you can heat it in the microwave or on a stovetop in a pan. Be careful not to overheat the milk. If you overheat the milk, let it cool till it is about 115 degrees or barely warm on your wrist)
- Add the sugar and yeast, mix. (Let that mixture sit for about 5 minutes or until the yeast mixture is light and frothy.
- Add 3 cups of the flour, eggs, and salt. Using a dough hook on your mixer, mix the dough for about 2 minutes or until the dough is really gooey and stringy. Scraping down the sides of the bowl as needed.
- Add more flour, a half-cup at a time, to the yeast mixture while mixing. Once you have added about 5.5-6 cups flour total, continue to knead the bread. Add the remaining flour slowly with this in mind....The amount of flour you add depends on several factors, some of those factors include how much humidity is in your kitchen and the altitude. Because of these factors, you will want to add flour only until the dough pulls away clean from the edge of the bowl. By watching this important step it will ensure you don't add too much flour to your dough. If you have flour leftover, no worries. You can dust your countertop lightly with the remaining flour when you roll your dough out.
- Once you have added the needed flour, continue to knead the bread with the kitchen aide or boche mixer for another 2 minutes. Turn the mixer off and let the dough sit for about 10 minutes.
How to Roll Out The Cinnamon Rolls:
To roll out the best cinnamon rolls, you will want to lightly flour your countertop and a rolling pin. Separate the dough into 2 or 3 portions, depending on how big your working surface is. (If you have a large working surface you can roll your dough out in 2 batches. If you have a small working surface you'll need to do it in 3 batches.) Use your rolling pin and roll the dough out into a rectangular shape. You will want your dough to be about 18" tall by about 24" wide. More importantly, the dough should be about ½" thick in all areas.
If you like really thick pieces of the cinnamon roll, you can make your dough about ⅔" thick and if you like your cinnamon rolls really thin, make the dough closer to ⅓" thick. ½" thick dough makes a really nice cinnamon roll filling/cinnamon roll dough ratio.
When rolling out the dough, it's helpful to start in the middle of the dough and roll outwards from the center. If the dough is a little sticky, pull back the dough and add some more flour to your baking surface.
Try to keep the dough as symmetrical as possible. This will help keep the size and thickness of the cinnamon rolls the same.
Cinnamon Roll Filling:
Once your dough is rolled out, you can add the filling. Melt the butter (about 6 Tablespoons) and brush it on the cinnamon roll dough. Sprinkle the brown sugar (about ½ cup) on the butter and then sprinkle the cinnamon ( about 2 Tablespoons depending on how much cinnamon you like) on the brown sugar. You can use raisins or chocolate chips here too. I love raisins in my cinnamon rolls but a lot of kids don't like raisins so you can also make half with raisins and the other half without.
How to plump raisins:
When putting raisins in my cinnamon rolls I love to plump them. It really easy to do and only takes a few minutes while you're making the dough for the cinnamon rolls.
You can even try using flavored liquids to 'plump' the raisins with, like orange or pineapple juice. Even just water will make them sweeter. Soak the raisins in enough hot liquid to cover them for about 10-15 minutes, (or until plump) then drain and add to your cinnamon roll filling.
Starting with the bottom of the dough, roll the cinnamon roll, moving along the dough as you go, roll the dough into a long "pipe or log."
How to Cut:
You can use floss to slide under the roll and cut the rolls into 1" thick slices. You can also use a large knife, that has a little bit of serration, to cut the cinnamon rolls into 1" thick slices.
Lay the cinnamon rolls in a greased baking sheet about ½"-1" apart.
Continue with this process until all the dough is rolled out, filled with cinnamon and sugar, cut into slices, and rising in the baking dish.
Let the Cinnamon Rolls Rise:
Cover the cinnamon rolls with a light towel and put them in a warm place until they double in size. They should be spongy to the touch.
How long to Bake:
Preheat the oven to 350 degrees. When the oven is preheated, bake the rolls for about 30 minutes or until the edges are golden brown.
Making Homemade Cinnamon Roll Icing:
Make sure to use soft butter( ½ cup), room temp is best. In an electric mixer, beat the butter until light and fluffy. Turn the mixer down very low and add the powdered sugar (3 cups), vanilla 1 tsp, and milk (2-3 Tablespoons) mix until all the ingredients are combined. Turn the mixer on high again and beat until fluffy.
Spread a thick layer of frosting on the warm cinnamon rolls, paying close attention to evenly coat the edges of the cinnamon rolls.
How to Re-heat:
You can add the entire pan of rolls back in the oven on 300 degrees for about 10 minutes or you can place a cinnamon roll in the microwave on a paper plate and heat it for about 20 seconds or until warm. Adding an extra dollop of frosting to the cinnamon rolls when reheating makes them even more delicious! Enjoy!
More Sweet Roll Recipes
- Orange Sweet Rolls- If you're a creamsicle fan or anything orange, you're going to love this one.
- Caramel Sweet Rolls- These have ooey gooey caramel on top of the light and fluffy cinnamon rolls.
- Einkorn Cinnamon Rolls- If you have some gluten sensitivities, try this recipe for homemade cinnamon rolls.
- Triple Berry Sweet Rolls- This one is a variation using a triple berry frozen fruit blend. No need for fresh berries.
- Raspberry Sweet Rolls- This one also includes a variety of rolling into heart-shaped sweet rolls. An adorably fun and sweet treat.
If you're looking for some other breakfast favorites, here are a few we love.
- Ham and Cheese Quiche
- CHeesy Hashbrowns with Bacon and Ham
- How to Make Candied Bacon
- Lemon Blueberry Cream Scone
- Sweet Potato Breakfast Casserole
Best Homemade Cinnamon Rolls Recipe
Cinnamon Roll Dough
- 2 cups Water lukewarm
- ¼ cup Sugar
- 2 Tablespoons Active Dry Yeast
- ¼ cup Butter melted
- 2 large Eggs
- 1 Tablespoon Salt
- 5.5-6 cups All-Purpose Flour
Cinnamon Roll Filling
- 6 Tablespoons Butter melted
- 1 Cup Light Brown Sugar
- 2 Tablespoons Ground Cinnamon
Cinnamon Roll Icing
- ¼ cup Butter room temperature
- 8 oz Cream Cheese room temperature
- 3-4 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 2-3 Tablespoons Milk
Cinnamon Roll Dough
- In the bowl of a stand mixer, add the warm water, sugar and yeast and stir well. Let the mixture sit for 5-10 minutes until it gets bubbly and activates the yeast.
- Add the melted butter, eggs, salt and 3 cups of flour into the yeast mixture, then mix on low using the bread hook for 2 minutes, or until everything is well-mixed.
- Add an additional 2.5 cups of flour, then stir on low to combine. Add up to 1 cup more flour slowly, only until the dough pulls away from the edges of the bowl. Once all of the flour has been added, continue to knead on low for 3 minutes more.
- Turn off the mixer and cover the bowl with a kitchen towel. Let the dough rest in a warm place for about 30 minutes, or until doubled in size.
Rolling and Cutting Cinnamon Rolls
- Once the dough has doubled, turn it out onto a floured surface. Form the dough into a small rectangle with your hands. Using a rolling pin, gently roll the dough into a rectangle that is ½" thick and approximately 24" x 18." (Note: depending on the size of your work surface, you may need to divide the dough into 2 portions. If so, you can roll each to about 12" x 18" and still ½" thick.)
- Using an offset spatula, or knife, carefully spread the soft or melted butter evenly onto the rolled dough. Evenly sprinkle the brown sugar and cinnamon over the top, then pat down gently.
- Starting at either 24" side, roll the dough up evenly making sure to get a nice tight tube, then cut into 1" slices using a very sharp knife or floss. (Note: we recommend using a ruler and pre-marking before you actually make any cuts.)
- Lay the slices ½"-1" apart in a greased 9 x 13" baking pan and cover loosely with a kitchen towel. Let the cinnamon rolls rise for another 30 minutes, or until doubled and touching in the pan.
- While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 18-22 minutes, or until the bottom and the top are golden brown.
- Remove from the oven and spread the cinnamon roll icing over the tops while they are still warm. Let them cool for about 5 minutes, then serve warm. Enjoy!
Cinnamon Roll Icing
- In an electric mixer using the paddle attachment, beat the room temperature butter and room temperature cream cheese until light and fluffy. Turn the mixer down very low and add 3 cups of powdered sugar, 2 tablespoons of milk and the vanilla. Mix on low until all the ingredients are combined, then turn the mixer on high again and beat until fluffy.
- Add more powdered sugar and/or milk until you reach your desired consistency, then spread a thick layer of frosting over the warm cinnamon rolls, paying close attention to evenly coat the edges.
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The Best Cinnamon roll recipe is made with simple ingredients and makes the lightest and fluffy, soft and chewy cinnamon rolls. Also included is a recipe for cinnamon roll icing, perfect to slather on your warm cinnamon rolls right out of the oven.