This Cinnamon Rolls Recipe tastes like everyone’s favorite store bought one but it is fluffier, lighter, and tastes even better. The moment you are done kneading the dough, its smooth texture and tempting aroma will get you eager to bake it. You can make the cinnamon rolls ahead of time, and I will explain how in this post.
Homemade Cinnamon Rolls
If you enjoy cinnamon rolls and drop by your favorite spot to buy some often, please skip that and make this recipe instead.
There is nothing better than freshly made cinnamon rolls, it has your hard work, and ingredients familiar to you. The filling can be adjusted to your liking, if you want more, add more.
You will be surprised how mind-blowing these rolls taste and will feel proud to serve them to your family and friends. The dough is not messy and baking time is only 17 minutes if you are baking large cinnamon rolls.
How to Make Cinnamon Rolls Dough?
- You will need one egg, which has to be at room temperature to help the dough rise faster.
- In a bowl, add the milk and butter. Place it in the microwave or you can use a saucepan and heat it on the stove, the goal here is to heat the milk until the butter is melted. Do not boil the milk.
- When the milk is warm, add the sugar and yeast, mix to dissolve the sugar. Make sure the milk is warm to the touch before adding the yeast. Otherwise, the yeast will die, and the dough won’t rise.
- Cover the previous mixture for ten minutes, for the yeast to proof and create a froth, this indicates that the yeast is active and the dough will rise.
- Mix the dry ingredients, the salt, and
- Add the vanilla and egg to the milk mixture and mix well then add to the flour and knead for 10 minutes until smooth and is not sticky.
- Cover the dough with wet cloth and let it rise for two hours.
What yeast to use in making cinnamon rolls?
I go for instant active yeast. It doesn’t have a strong sour yeasty smell. When you bake bread or rolls, and you want the smell and the taste of the spices used in it to pop, stick to instant active yeast or rapid yeast. These types of yeast won’t alter the cinnamon and vanilla flavor that’s in the cinnamon rolls.
Can I Omit the Egg From the Cinnamon Rolls Recipe?
Not from this recipe BUT I do have another cinnamon roll recipe that has no egg and is low in calorie too. Although it’s a low-calorie recipe, it tastes great, and it’s one of my all-time hit and popular post on Pinterest too.
Can I Make the Cinnamon Rolls in Advance?
You can make the dough a day ahead, cover it and refrigerate it overnight. You can fill the dough and place the rolls in the baking pan, cover it and refrigerate it overnight too, but the rolls may over rise unless the rolls are small or medium in size.
How to Fill the Rolled-out Dough With Cinnamon and Butter Filling?
- Do not melt the butter used in the filling. The process of rolling the dough will get messy, and the rolls won’t rise evenly while baking or proofing.
- The butter should be at room temperature when you mix it with cinnamon and brown sugar to get a paste-like consistency which will make spreading the filling easy.
- Spread the filling over the rolled out dough evenly and half an inch away from the edges.
- Roll from the longest side of the rolled dough up and towards you and pinch the edge together to seal.
Cinnamon Rolls Icing Recipe
The icing is simple and is made from three ingredients, milk, vanilla, and confectioner’s sugar. I prefer this icing over the cream cheese icing although I enjoy both, this simple icing goes well with these fluffy and light cinnamon rolls. I sometimes pour caramel sauce on top of the icing and add some chopped and toasted walnuts. I pour the icing on the cinnamon rolls while warm which allow the icing to seep a little in the rolls and make it extra yummy!
OTHER AMAZING RECIPES YOU’LL LOVE.
Sticky cinnamon rolls – A delicious breakfast that your family will look forward to.
Coffee Loaf Cake – Bursting with flavors coming from butter, cinnamon, and vanilla.
Snickerdoodle Banana Muffins – Stays moist and flavorful even after three days.
Apple Almond Cake – Gorgeous looking, moist, and tastes awesome.
Cinnamon Rolls Recipe
FOR THE DOUGH
- 2 cup + 2 tablespoon all-purpose flour
- ½ cup milk
- 1 ½ teaspoon active dry yeast
- 2 tablespoon sugar
- Pinch of salt
- 1 teaspoon vanilla
- 1 egg at room temperature
- 2 tablespoon unsalted butter
FOR THE FILLING
- 5 tablespoon unsalted butter at room temperature do not melt the butter
- 5 tablespoon brown sugar
- 1 ½ tablespoon cinnamon powder
- **If you enjoy more filling double the amount of the ingredients above.
FOR THE ICING
- 1 cup confectioner’s sugar
- 1 to 2 tablespoon cold milk
- ¼ teaspoon vanilla
TO MAKE THE DOUGH
- In a small saucepan, add the milk and butter and heat over the stove until the butter melts. Instead, you can add both ingredients in a microwavable bowl and microwave until the butter melts.
- Keep the milk aside until warm, then add the yeast and sugar. Mix to dissolve the sugar. Cover for ten minutes to activate the yeast. After 10 minutes you should see froth which means that the yeast is good.
- Add the vanilla and egg to the milk and mix well.
- In a mixing bowl, add the flour and salt. Add the wet ingredients and knead for 10 minutes. The dough will be sticky at first but will turn into a smooth nonstick dough after kneading for few minutes.
- Cover the dough and let it rise for at least two hours in a warm place.
TO MAKE THE FILLING
- In a small bowl, add all the ingredients and mix well. Make sure the butter is at room temperature.
TO MAKE THE ICING
- In a small bowl add the sugar and vanilla, and gradually add the milk until you get a pourable but thick icing. Keep aside.
TO MAKE THE CINNAMON ROLLS
- Dust your working area with flour.
- Punch the dough in the middle to remove the gas created in the dough.
- Place the dough on the dusted working area and using a dusted rolling pin roll the dough to 13”x 9”.
- Spread the filling evenly over the rolled dough, staying half an inch away from the edges.
- Roll up the dough and pinch the edge together to seal.
- Cut the rolled dough into 6 equal size rolls if you want big rolls or cut into 8 equal size rolls for a medium size rolls.
- Line a 10”x 6” baking pan with parchment paper; you can use a round shaped pan if you wish.
- Place the rolls on the parchment paper and cover for 30 to 40 minutes.
- Preheat the oven to 350F/180C and bake the rolls in the middle shelf for 17 minutes if you are baking 6 large rolls or 14 minutes if you are baking smaller size rolls.
- When the rolls are light golden in color or a toothpick inserted in the roll comes out clean the rolls are ready.
- Remove the cinnamon rolls from the oven, immediately remove the rolls from the pan, and place on cooling rack. Overbaking the rolls will make them dry.
- When the cinnamon rolls are warm, pour the icing, and if you wish you can also pour some caramel sauce on top.
This post was originally posted in 2012 and is updated with new images and text.