I have sold so many trays of these Homemade Cinnamon Rolls over the last 11 years of practicing this recipe and I can PROMISE YOU they will not disappoint and are so gooey and delicious.
Actually the first time I tried these cinnamon rolls was at a ladies prayer breakfast out in LA at my church there. The pastor’s wife was legendary for her cinnamon rolls and before I moved back to TN she taught me how to make them! (Thank you Michelle!)
These cinnamon rolls are inspired by this recipe, but I am going to share the tricks that my dear friend shared with me that go beyond that original recipe AND all the tweaks I personally have found over the years.
I am so excited for you to have this legendary Cinnamon Roll recipe you can whip out for Christmas mornings, baby showers, or just any ole day that you want to love on your family!
Did I mention that they freeze beautifully? And that you can lay them on the counter the night before baking and then bake immediately! Ok, let’s get started!
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Why You’ll Love this Recipe
Freezable: All you do is lay the tray of cinnamon rolls on the counter the night before and in the morning they are ready to bake! You can’t even tell they were frozen at all.
Gooey and Soft: Yes, this dough is pillowy soft and if you get them out of the oven at the right time they will be soft and gooey!
Nice Blend of Spice: I think the sweet to spice ratio of the cinnamon and sugar is just right! Sometimes cinnamon rolls are to sweet, but the cinnamon really shines in these cinnamon rolls.
Tips
- If the dough seems too wet add a tablespoon of flour at a time until it comes together as a ball when you are kneading it.
- Bread Flour really does work better than just All-Purpose Flour. I like King Arthur Bread Flour best for these!
- I like to add the flour in 1/2 cup increments to make sure I get as close to the right amount as possible, but I use a piece of paper to mark and count, because I get distracted and forget
- Make sure to add the melted butter to flat rolled out dough BEFORE adding the cinnamon/sugar mixture (can you tell I have forgotten this step many times? haha)
- Really watch the cinnamon rolls when they are baking, you don’t want them to get too done and get crispy. If you feel like they need to cook more between them, add foil over the top the last couple of minutes to keep from them getting overly crispy.
Can I Make these Cinnamon Rolls Ahead of Time and Freeze?
Yes absolutely! If you ask me that is the magic of these cinnamon rolls! You could make them at the beginning of December and boom you can lay them out on Christmas Eve!
I would even spend a whole day making a ton of them, freeze them and then sell them with the instructions for other families for Christmas.
See the instructions section to see how to make today and bake tomorrow OR how to freeze and bake in a month.
Ingredients
The ingredients are split up between the dough, the filling, and the frosting. The main thing is to make sure you have enough butter, lots and lots of butter! And don’t worry whether it is salted or unsalted. I have made it both and I can’t tell a difference.
Lots and Lots of Butter– but really a cup and 1/2 of butter per batch. (I know! But these are a special every once in awhile treat, so just enjoy!)
Dry Active Yeast-I like just getting the small packets to ensure it is fresh
Room Temperature Ingredients-you are going to want your eggs, butter, and cream cheese at room temperature to help them incorporate better.
Bread Flour-it has a higher protein which gives you that bakery style roll, but if you just have all-purpose, just go for it! It has enough butter and sugar to be yummy no matter what!
Tools you may need:
Stand Mixer-you can do it all by hand, but a good stand mixer certainly makes it easier.
How to Make the Best Homemade Cinnamon Rolls
The Cinnamon Roll Dough:
- Step 1: Add the ingredients for the dough in order of the ingredients listed to a large bowl or bowl of a stand mixture. And a helpful tip is to add the bread flour 1/2 a cup at a time to get a more exact measurement.
- Step 2: Use the mixer paddle to get all the ingredients to come together and then switch out the attachment to add a dough hook.
- Step 3: If the dough doesn’t come together to form a nice elastic ball it made need some tweaking.
- Step 4: Add a tablespoon of flour to the dough at a time if the dough is too moist OR add a tablespoon of warm water to the dough if it looks dry.
- Step 5: Mixer Instructions: use dough hook on lower setting for 4 minutes and then click up one notch for another 4 minutes.
- Step 6: If Kneading By Hand: Turn dough out onto a slightly floured surface surface and knead until elastic about 15 minutes.
- Step 7: Grease a bowl and cover damp kitchen towel or plastic wrap until it has doubled in size.
Rolling Out and Shaping Cinnamon Rolls:
- Step 1: Butter a 9 x 13 baking pan and set aside. (if making one batch you will need an extra smaller pan for the extra rolls)
- Step 2: Using your rolling pin stretch the dough until it is approximately 15 x 24 inch rectangle. Perfection not necessary it will just help the rolls on the end be fuller.
- Step 3: Brush the softened butter over the whole surface of the rectangle dough, it is ok if you have more remaining reserve and we will use it soon.
- Step 4: Mix the Cinnamon and Sugar together in a small bowl and make sure to removed or crush any clumps.
- Step 5: Then sprinkle the mixture over the dough, leave an inch of border so that the filling doesn’t fall out when we roll up the dough.
- Step 6: If you have extra melted butter put on top of the cinnamon rolls.
- Step 7: Starting with the long edge, roll up the dough. Try not to roll too tight it will cause the cinnamon centers to pop up when baking. Next pinch the seam to seal (here is a great video showing you how to roll out cinnamon roll dough and then cut it).
- Step 8: With a serrated knife lightly mark out where you are going to cut the cinnamon roll log. Shoot for 1 1/2 inch section. Should be around 15 rolls (the ends might be smaller).
- Step 9: Place the cut side up on the baking pan that was already buttered.
- Step 10: The unbaked cinnamon rolls shouldn’t touch before they rise and are baked. Don’t pack them together, they need room to expand.
Bake Tomorrow Option:
- Step 1: After being rolled out and cut. The cinnamon rolls can be covered with plastic wrap and put in the refrigerator overnight in their pan.
- Step 2: They can be baked right out of the fridge.
Freeze and Bake Later Option:
- Step 1: Wrap the pan with cut unbaked cinnamon rolls up tightly in plastic wrap. I like to really make sure the pan is sealed tightly. Good frozen for one month.
- Step 2: Lay the frozen cinnamon rolls on the counter overnight (not refrigerator) and bake in the morning.
Bake Now Option:
- Step 1: Cover and let them rise in a warm place. Should take 45 minutes- 60 minutes until they have doubled in size (the rolls should now be touching each other).
- Step 2: Preheat the oven to 350º F and bake for 20 to 25 minutes until they almost lightly golden. If you have instant digital thermometer the temp should be between 190º and 200º F.
- Step 3: If they are not cooked enough inside or between you can cover with foil, and give it a couple more minutes. I like them best when they aren’t crispy on top.
Cream Cheese Frosting:
- Step 1: In a medium bowl mix the cream cheese and butter until smooth. Add powered sugar, vanilla extract and mix until creamy. Refrigerate the frosting until ready frost the rolls.
- Step 2: I like to microwave the frosting for 1-2 minutes and pour over the rolls.
- Step 3: This makes a bit more than you need. I like having more than I need vs. not enough.
Recipe FAQ’s
YES, that is what makes the cinnamon rolls just magic!
Step 1: After being rolled out, cut the cinnamon rolls can be covered with plastic wrap. Then put them in the refrigerator overnight in their pan.
Step 2: They can be baked right out of the fridge.
YES, for up to a month! You could make them at the beginning of December. Then like magic on Christmas Eve, throw them on the counter overnight. In the morning they can go straight into a pre-heated oven. See the instructions section for more detailed instructions.
It should be perfectly smooth and a nice ball.
If the dough needs some tweaking:
Add a tablespoon of flour to the dough at a time if the dough is too moist.
OR
add a tablespoon of warm water to the dough if it looks dry.
Baker’s Timeline
-Takes about 20 minutes to get the dough together
-Then it needs about an hour or even a couple of hours to double in size. It just depends on how warm the kitchen is.
-You will roll the dough out and cut the dough log into cinnamon individual cinnamon rolls. THEN they need a second quick rise 45 mins to 60 minutes. They shouldn’t be touching when you put them in the pan, but after the second rise they should be touching.
-Then they are good to bake for 20-25 minutes.
-As you can see it is a long process, BUT oh so worth it!
More Recipes from Girl, Teach Me
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The Best Homemade Cinnamon Rolls
Equipment
- 1 mixer you can do it by hand too
- 1 Rolling Pin
Ingredients
Cinnamon Roll Dough
- 1 packet Instant Dry Active Yeast (or 3 tbsp) *see instructions before adding all to bowl
- 1 cup Milk heated for 1 minute in the microwave or til warm to the touch
- 1/4 cup Warm Water (110º F)
- 1/2 cup Granulated Sugar
- 1 tablespoon Vanilla Extract
- 1/2 cup Butter at Room Temperature or Softened (need more butter for filling and frosting below)
- 2 Eggs at Room Temperature
- 1/2 teaspoon Salt
- 5 cups Bread Flour
Cinnamon Roll Filling
- 1 cup Brown Sugar firmly packed
- 5 tablespoons Ground Cinnamon
- 1/2 cup Butter melted or softened *set aside do not mix with sugar and cinnamon see instructions
Cream Cheese Frosting (this makes a little extra in case you need it)
- 1/2 cup Butter Room Temperature
- 4 oz Cream Cheese Room Temperature
- 1 tablespoon Vanilla Extract
- 1 1/2 cup Powdered Confectioners Sugar
Instructions
Cinnamon Roll Dough Instructions:
- Super important to read through these instructions before you begin so you can understand what needs to be set out before you begin to come to room temperature AND some other small details that could trip you up if you don't read first.
- Add the ingredients for the dough in order of the ingredients listed to a large bowl or bowl of a stand mixture. And a helpful tip is to add the bread flour 1/2 a cup at a time to get a more exact measurement.
- Use the mixer paddle to get all the ingredients to come together and then switch out the attachment to add a dough hook.
- If the dough doesn't come together to form a nice elastic ball it made need some tweaking.
- Add a tablespoon of flour to the dough at a time if the dough is too moist OR add a tablespoon of warm water to the dough if it looks dry.
- Mixer Instructions: use dough hook on lower setting for 4 minutes and then click up one notch for another 4 minutes.
- If Kneading By Hand: Turn dough out onto a slightly floured surface surface and knead until elastic about 15 minutes.
- Grease a bowl and cover damp kitchen towel or plastic wrap until it has doubled in size.
Rolling Out and Shaping Cinnamon Rolls
- Butter a 9 x 13 baking pan and set aside. (if making one batch you will need an extra smaller pan for the extra rolls)
- Using your rolling pin stretch the dough until it is approximately 15 x 24 inch rectangle. Perfection not necessary it will just help the rolls on the end be fuller.
- Brush the softened butter over the whole surface of the rectangle dough, it is ok if you have more remaining reserve and we will use it soon.
- Mix the Cinnamon and Sugar together in a small bowl and make sure to removed or crush any clumps.
- Then sprinkle the mixture over the dough, leave an inch of border so that the filling doesn't fall out when we roll up the dough.
- If you have extra melted butter put on top of the cinnamon rolls.
- Starting with the long edge, roll up the dough (don't roll too tight it will cause the cinnamon centers to pop up when baking) and pinch the seam to seal (see notes for a great video that shows you how to roll up cinnamon roll)
- With a serrated knife lightly mark out where you are going to cut the cinnamon roll log, shoot for 1 1/2 inch section. Should be around 15 rolls (the ends might be smaller).
- Place the cut side up on the baking pan that was already buttered.
- The unbaked cinnamon rolls shouldn't touch before they rise and are baked. Don't pack them together, they need room to expand.
Bake Tomorrow Option:
- After being rolled out and cut the cinnamon rolls can be covered with plastic wrap and put in the refrigerator overnight in their pan.
- They can be baked right out of the fridge.
Freeze and Bake Later Option:
- Wrap the pan with cut unbaked cinnamon rolls up tightly in plastic wrap. I like to really make sure the pan is sealed tightly. Good frozen for one month.
- Lay the frozen cinnamon rolls on the counter overnight (not refrigerator) and bake in the morning.
Bake Now Option:
- Cover and let them rise in a warm place for 45 minutes to an hour until they have doubled in size (the rolls should now be touching each other).
- Preheat the oven to 350º F and bake for 20 to 25 minutes until they almost lightly golden. If you have instant digital thermometer the temp should be between 190º and 200º F.
- If they are not cooked enough inside or between, cover with foil and give it a couple more minutes. I like them best when they aren't crispy on top.
Cream Cheese Frosting
- In a medium bowl mix the cream cheese and butter until smooth. Add powered sugar, vanilla extract and mix until creamy. Refrigerate the frosting until ready frost the rolls.
- I like to microwave the frosting for 1-2 minutes and pour over the rolls.
- This makes a bit more than you need, but I like having more than I need vs. not enough.
Notes
- Great video I found that holds your hand through rolling up cinnamon rolls.
- Inspired by this recipe, but altered after many, many repetitions of making it myself.
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