5 30 Published Dec 15, 2022, Updated Jun 04, 2024
Why You’ll Love This Recipe
These are the real deal cinnamon rolls! They can easily be made in advance. Perfect for a weekend brunch or holiday meal. This recipe is pretty straight forward and easy to follow – don’t let the yeast dough intimidate you.
Here’s What You Need
active dry yeast – I used Fleischmann’s Original ActiveDry Yeast, but any brand of active dry yeast will work! Just make sure it’s active dry yeast instead of instant yeast. milk – we’re mixing the yeast into warm milk until it dissolves. You want to make sure your milk is warm, but not hot (around 105°–115°F) otherwise it could kill off the yeast! I like using almond milk, but whole milk and 2% milk will also work. bread flour – I love using bread flour for a light, fluffy texture, but all-purpose flour will work as a substitute if that’s all you have on hand. granulated sugar – just 2 Tablespoons that’s mixed into the dough. This helps to activate the yeast. Cane sugar will also work here. salt – to bring all the flavors together. butter – for the dough and cinnamon sugar filling. I used unsalted butter, but salted butter will work as well! egg – helps the dough rise. Make sure you’re using a room temperature egg! brown sugar – we’re mixing this with cinnamon for the cinnamon sugar filling. ground cinnamon – can’t have cinnamon rolls without lots of cinnamon! cream cheese frosting – we’re using a classic cream cheese frosting for this recipe made with 4 simple ingredients: cream cheese, butter, powdered sugar and vanilla extract. For a lighter option that doesn’t have powdered sugar or butter try my healthy cream cheese frosting instead!
How to Make Homemade Cinnamon Rolls
While these cinnamon rolls aren’t hard to make, they do take a little bit of attention and time, so just make sure you have enough time set aside for this process! But don’t be intimidated, once you have the steps down cinnamon rolls are actually quite simple to make! Combine yeast and milk: Stir yeast into warm milk until dissolved. Let stand for 10 minutes. Make dough: In a stand mixer with the paddle attachment, add flour, salt and sugar. Mix to combine. With mixer running at low speed, add melted butter and yeast mixture. Increase speed to medium-low, and mix 2 minutes until dough starts to form. Switch to the dough hook attachment and knead the dough in the stand mixer at medium-low speed for about 5 minutes, or until dough is smooth. Increase speed to medium and mix for about 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F. Your dough shouldn’t be sticky, but if it is add a little more flour, starting with 1 Tablespoon at a time. Let dough rise: Once combined, place dough in an oiled large bowl and cover with plastic wrap. Let dough rise 1-2 hours, or until doubled in volume. Time will depend on how warm your house is. Make filling and prepare pan: While dough is rising, make cinnamon sugar filling by stirring together brown sugar and cinnamon in a small bowl. Grease 13 x 9-inch baking pan or round 9.5-inch pie pan with butter. Roll out dough: After your dough has doubled in size, it’s time to roll it out! Add dough to a floured surface and use a rolling pin to roll out dough into 14 x 12-inch rectangle. Spread cinnamon sugar mixture: Spread softened butter on the dough with fingers or a knife then sprinkle brown sugar mixture over butter. Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a “typewriter” motion) and always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat. Cut rolls: When it’s all rolled, pinch the seam closed and turn the cinnamon roll dough over so that the seam is facing down. Using a serrated knife cut roll crosswise into 12 1-inch-thick slices and place in prepared baking dish. Let rolls rise: Cover, and let rise in warm place 45 minutes, or until doubled in size. Bake: Once rolls have doubled in size bake for 20-25 minutes in a preheated oven, or until golden brown and cooked through. I pulled mine at the 22-minute mark! Make frosting: While cinnamon rolls are cooling, make cream cheese frosting by adding cream cheese, butter and vanilla extract to a mixing bowl. Using a hand mixer or stand mixer on medium speed, whip the ingredients together until smooth and fluffy, scraping down the sides as needed. Then add the powdered sugar, 1/4 cup at a time, mixing in between until well combined and smooth. Serve: Spread frosting over warm cinnamon rolls and serve.
Tips for Success
You want your milk to be warm to the touch, but not hot. It should be around 105°–115°F. If it’s not warm enough the yeast might not activate and if it’s too hot it could kill off the yeast! If it gets too hot you can let it sit at room temperature for a few minutes to cool down. When activating the yeast in the warm milk make sure it bubbles up a little otherwise your yeast might be old and you might need to start over. For the filling, make sure you’re using softened butter and not melted butter otherwise the cinnamon sugar filling might leak out and get messy before baking! If your butter is too hard you can soften it in 5 second increments in the microwave. Just make sure to not melt it fully! Make sure you’re using a room temperature egg. If it’s too cold it could affect the butter or yeast! Make sure to grease the bowl and pan that you are letting your cinnamon rolls rise in. As the dough rises, it could stick to the dish and tear instead of rising. Use a serrated knife when cutting the rolls. It makes all the difference, trust me! You can also use use plain dental floss to cut the rolls.
How to Prep Cinnamon Rolls in Advance (Overnight Method)
If you want to prep these cinnamon rolls the night before, follow the instructions through step 8 (placing the cinnamon rolls into the prepared baking dish), then cover and refrigerate overnight. The next morning pull the pan from the fridge and let the rolls rise in a warm place for about 1-2 hours or until the rolls have doubled in size, then bake as directed.
How to Freeze Cinnamon Rolls
Before Baking
If you want to freeze these cinnamon rolls before baking, follow the instructions through step 8 (placing the cinnamon rolls into the prepared baking dish), then cover well and place in the freezer. When ready to bake, pull the cinnamon rolls from the freezer to thaw in the fridge overnight. The next morning let the rolls rise in a warm place for about 1-2 hours or until the rolls have doubled in size, then bake as directed.
After Baking
After baking, allow the cinnamon rolls to cool completely, cover the pan and place in the freezer. You can also freeze the individual cinnamon rolls. Just make sure they’re stored in a freezer-safe container and covered tightly. I’ve found it’s best to freeze them without the frosting and add that once you’ve reheated them. When ready to enjoy, thaw the cinnamon rolls and heat in the microwave or toaster oven until warm.
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