The BEST Homemade Cinnamon Rolls recipe! These cinnamon rolls are big, fluffy and absolutely delicious!
There’s nothing quite like fresh (still warm) homemade cinnamon roll straight from the oven. This is my go-to recipe, and it’s absolutely PERFECT! I’m here to walk you through each step of making these soft, fluffy, and irresistibly gooey cinnamon rolls. Get ready to indulge in a comforting treat that will quickly become a favorite in your home!
These cinnamon rolls are incredibly easy to make and always hit the spot! I love this recipe so much that I’ve used it as the base for my apple pie cinnamon rolls, chocolate cinnamon rolls, and strawberry cheesecake cinnamon rolls. The dough is perfect for all your sweet roll creations!
Homemade cinnamon rolls require just a few key ingredients, most of which you probably already have in your pantry. Here’s what you’ll need:
- Flour – This recipe uses both all-purpose flour and bread flour for the fluffiest cinnamon roll dough. To prevent overpacking the measuring cup, fluff the flour, gently scoop it, and then level it off. If you don’t have bread flour, you can use just all-purpose flour—I’ve successfully made this recipe with only all-purpose flour.
- Sugars – A combination of granulated sugar, brown sugar, and powdered sugar is needed.
- Yeast – Active dry or instant yeast can be used.
- Milk – Whole or 2% milk helps create soft, pillowy dough. I’ve had success using both.
- Vanilla Extract
- Salt
- Water
- Butter – Unsalted butter is needed for both the dough and the filling. It’s important that the butter is at room temperature so it can be properly incorporated into the dough while kneading.
- Egg
- Cinnamon
- Heavy Cream – Needed to make the icing.
This cinnamon roll recipe can be made in a stand mixer or by hand, ideal for homemade cinnamon rolls.
STEP 1
Combine the yeast, warm milk, vanilla extract and sugar in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve. Add in 2 cups of the flour and mix to combine. Now add in the salt and egg. Mix well.
STEP 2
Begin gradually adding in the remaining flour, adding one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one piece at a time.
STEP 3
Continue to knead the dough until it is well-developed and can pass the windowpane test. This will take 8-10 minutes. Once done, cover the dough and let it proof until it has doubled in size.
STEP 4
On a lightly floured surface, roll the dough out into a 10×15-inch rectangle. Spread the cinnamon sugar butter over the dough.
STEP 5
Starting with the long end, roll the dough into log. Cut into 12 equal sized rolls, place in prepared dish. Cover and let proof for 30 minutes or until puffy. Once ready, bake for 30 minutes.
Making homemade cinnamon roll icing is super easy to customize to your liking.
Start by whisking together the powdered sugar, heavy cream and vanilla extract until fully combined.
Then spread the icing over the cinnamon rolls after they have been out of the oven for 5 minutes. This technique allows the icing to seep into the rolls, adding moisture. It also creates a thin layer of icing crust similar to that found in bakery or donut shop cinnamon rolls.
Alternatively, you may choose to spread the icing over the cinnamon rolls once they have cooled to just warm. This method allows some of the icing to seep into the rolls while maintaining a generous layer of icing on top.
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📖 Recipe
Homemade Cinnamon Rolls
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 ½ cups milk warm
- ½ teaspoon vanilla extract
- ⅓ cup granulated sugar
- 2 cups bread flour
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 1 large egg
- 6 tablespoons unsalted butter softened
Cinnamon Sugar Butter
- 5 tablespoons unsalted butter softened
- ⅔ cup brown sugar
- 2 tablespoons cinnamon
Homemade Cinnamon Roll Icing
- 1 ½ cups powdered sugar
- 7 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Cinnamon Roll Dough
- Combine the yeast, warm milk, vanilla extract and sugar in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve. Add in 2 cups of the flour and mix to combine. Now add in the salt and egg. Mix well.
- Begin gradually adding in the remaining flour, adding one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one piece at a time.
- Continue to knead the dough until it is well-developed and can pass the windowpane test. This will take 8-10 minutes. Once done, cover the dough and let it proof until it has doubled in size.
- While the dough is proofing make the cinnamon sugar butter. Mix together the softened butter, brown sugar and cinnamon. Set aside.
- Once the dough is ready to be shaped, line a 9x13 baking dish with parchment paper and preheat the oven to 350°F.
- On a lightly floured surface, roll out the dough into a 10×15-inch rectangle. Evenly spread the cinnamon sugar butter over the dough. Begin with the long end and roll the dough into a log. Slice into 12 equal-sized rolls and arrange them in the prepared dish. Cover and allow to proof for 30 minutes, or until they become puffy. Once they're ready, bake for 30 minutes.
- Allow to rest for 5 minutes before icing.
- In a small bowl whisk together the powdered sugar, heavy cream and vanilla extract until fully combined. Spread over the cinnamon rolls. Enjoy!
Karissa says
Seriously the best cinnamon rolls I have ever made! This recipe is easy to follow and my family loves them!