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–+ servings
Homemade Cinnamon Roll on a White Plate
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Easy Homemade Cinnamon Rolls

This warm from the oven Homemade Cinnamon Rolls recipe is a deliciously decadent, gooey cinnamon bun that's easier to make than you might think! Especially when you're craving true comfort food -- all year long!
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Servings: 12 servings
Calories: 323kcal
Author: Stephanie Wilson

Ingredients

  • 3 1/4 cups plus 2 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet instant yeast 2 1/4 teaspoons
  • 1 1/2 teaspoons kosher salt
  • 1 cup whole milk
  • 1/4 cup butter
  • 1 egg
  • 1 teaspoon vanilla extract

Filling

  • 1/4 cup butter softened
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/3 cup toasted pecans optional

Cream Cheese Icing

  • 6 ounces cream cheese softened
  • 1/3 cup butter softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  • In the bowl of a stand mixer, combine 1 cup flour, granulated sugar, yeast, and salt.
  • Microwave or in a saucepan over medium heat, warm the milk and the butter until it's lukewarm, about 120 degrees F on an instant-read thermometer. Add the milk mixture to the flour mixture and beat until combined. Add the egg and the vanilla extract and continue to mix until combined.
  • Attach the dough hook to the stand mixer and gradually add the remaining 2 1/4 cups plus 2 tablespoons flour. Continue to mix and knead on medium speed until all of the flour is incorporated and a sticky dough forms. Add additional flour, 1 tablespoon at a time, if necessary.
  • Spray a large bowl with cooking spray and place dough in the bowl, turning to grease the top. Cover with plastic wrap and let rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour.
  • Meanwhile, line a 13" x 9" baking pan with parchment paper and set aside. In a small bowl, whisk together the filling ingredients of brown sugar and cinnamon. Let the butter soften to room temperature and set aside.
  • Lightly punch down the risen dough and let rest for 5 minutes. Turn it out onto a lightly floured surface and roll or pat into a rectangle measuring about 15" x 9". Trim the edges of the rectangle if desired.
  • Spreading the Filling: Using an offset spatula or knife, spread the butter over the dough leaving a 1-inch border all around. Then sprinkle the cinnamon-sugar mixture over the butter. Take a minute to gently rub the cinnamon sugar into the butter mixture. This will help the filling stay put during baking.
  • Making the Cinnamon Rolls: Beginning at the long side, the 15-inch side, roll up the tightly, jelly roll style and pinch the edges to seal. I like to cut off the uneven ends and save for later.
  • Cutting the Rolls: Using a sharp knife or serrated knife, cut the cinnamon rolls into 9 or 12 portions. My guys like big cinnamon rolls so I generally cut 9. Then carefully transfer to the prepared baking pan. Cover and let rise until doubled, about 30 to 45 minutes.
  • Baking the Cinnamon Rolls: Bake in a preheated 375° oven for 20 to 22 minutes. The rolls should be nicely golden brown around the edges and the centers are baked.
  • Making the Cinnamon Roll Frosting: While the cinnamon rolls are cooling, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract. Keep the frosting at room temperature. Once the cinnamon rolls have cooled, spread the frosting over the rolls. Enjoy!

Notes

Yeast:

We like to use instant yeast when possible. But when we run out, active dry yeast works just as well. Simply add the yeast and sugar to the warm milk mixture. Let proof about 5 minutes before adding it to the dry ingredients. Be careful that the milk is no too hot when adding yeast.

To Make Ahead (Overnight):

  • Assemble the cinnamon rolls in a prepared baking dish, wrap tightly with plastic wrap followed by a layer of foil. Store in the refrigerator.
  • The next morning, remove from the refrigerator and let come to room temperature while they rise; about 30 to 45 minutes. Meanwhile, preheat the oven to 375°. Bake as directed.

To Freeze: 

  • Assemble the cinnamon rolls in a prepared baking dish, wrap tightly with plastic wrap followed by a layer of foil. Store in the freezer for up to 1 month.
  • To bake, remove the cinnamon rolls from the freezer and let come to room temperature as they rise overnight. Bake as directed.

Nutrition

Serving: 1g | Calories: 323kcal | Carbohydrates: 37g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 429mg | Fiber: 1g | Sugar: 35g