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–+ servings

The Best Homemade Cinnamon Rolls

I have sold these gooey cinnamon rolls by the tray they are SO GOOD! And a dear mentor taught me her cinnamon roll ways, so I am happy to share with you what she taught me.
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Course Breakfast, Dessert
Cuisine American
Servings 15

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.
Keyword cinnamon rolls
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