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Recipe for Homemade Cinnamon Rolls

My recipe for Homemade Cinnamon Rolls is one of my kids' favorite breakfast requests! This recipe is perfect for weekends or any holiday breakfast or brunch! Save it today so you can make it the next time you get a sweet breakfast craving!
5 from 3 votes
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Course: Breakfast
Cuisine: American
Keyword: Cinnamon rolls from scratch, Homemade Cinnamon Rolls, Homemade Cinnamon Rolls from scratch, recipe for Homemade Cinnamon Rolls, The best homemade cinnamon rolls
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 1 hour 10 minutes
Servings: 12 rolls
Author: Rachel

Equipment

  • A stand mixer with stainless steel attachments or a ceramic mixing bowel and wooden spoon

Ingredients

Ingredients for the Homemade Cinnamon Rolls

  • 4 1/2 cups all-purpose flour or bread flour This should be broken out by 2 cups, another 2 cups and then a 1/2 cup. OR you can dump it all in one bowl and measure out again as you go.
  • 1/2 cup granulated sugar
  • 2 packets of active dry yeast This is about 4 1/2 teaspoons.
  • 1 tsp of salt
  • 1 tsp vanilla extract or the scrapings of 1 vanilla bean pod
  • 1 1/2 cups milk I use whole milk. 2 percent is fine but I don't recommend skim.
  • 1 stick of butter, unsalted and sliced
  • 1 large egg

Filling Ingredients

  • 1/4 cup unsalted butter, microwaves and then cooled
  • 1/3 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 Tbsp. cinnamon

Cream Cheese Frosting Ingredients

  • 1 8 oz. package of cream cheese
  • 1/4 cup unsalted butter (microwaved for 20/30 seconds)
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract

Instructions

  • In a large mixing bowl or in a stainless steal mixer whisk together 2 cups of flour, yeast, sugar and salt.
  • In a microwaveable bowl, combine the milk and sliced butter and heat for 30 to 45 seconds. The butter will not melt.
  • Pour the butter and milk mix into the mixed dry ingredients and let it sit for 30 seconds to 1 minute. You will see the mix bubble which means the yeast are alive and being activated. Then mix with a wooden spoon or whisk on the mixer for about 30 seconds to 1 minute.
  • Combine the egg and the vanilla in a bowl and whisk together. Add this to the dough mix and mix again for about 30 seconds to 1 minute or until well combined.
  • Add in two more cups of flour and mix again. The dough will be thick and sticky at this point. Mix well.
  • Add in the next 1/2 of flour and mix again. The dough will turn shaggy at this point and be difficult to stir. If using a spoon set it aside. If using a mixer turn it off and remove the bowl. Use your hands to continue to pull the dough together and mix well. If it is still too sticky after all the flour has been worked in, add another two tablespoons of flour. Add them one at a time. It should be a tacky dough ball but smoother after being worked with your hands.
  • If your hands have dough on them, clean them and take one finger and press it into the dough. If it indents and doesn't stick, the dough is ready. If it does stick, add another tablespoon of flour and continue to combine.
  • Shape the dough into a ball and let it rest uncovered for 10-15 minutes. When the time is up the dough should have puffed up some. It won't double in size though.
  • Melt the butter for the filling now by microwaving it for 30 seconds. Then let it sit. You can put it in the refrigerator for a few minutes if you like.
  • While the dough is resting, mix the brown sugar and granulated sugar for the filling.
  • When done, place the dough on lightly floured parchment paper and roll it out into a rectangle with a wooden rolling pin. You want it to be about 10 inches wide and 15 inches or so long. Just eyeball it.
  • Mix the butter for the filling and then brush it onto the surface of the dough, giving yourself about a half inch all around the circumference.
  • Sprinkle the sugar mix over the butter. The sprinkle the cinnamon mix over the sugar.
  • Start at one end and lightly roll the dough into a log. You can place a hand at each end and push it in a little once it is rolled to help compact the dough.
  • Butter a 9x13 baking dish in preparation for the rolls. I suggest using butter here, not a cooking oil.
  • Use a serrated knife or unflavored dental floor to cut the dough. Cut in the middle first to cut it in half and then cut those into 6 rolls. You should be able to just discard the tail ends.
  • Add the rolls to the pan. It's ok if they're touching. Then cover them with a clean dish towel and place them in a warm spot that's not in the sun. Let them proof for 1 hour.
  • Preheat the oven to 350 degrees about 30 minutes before the rolls are done proofing.
  • Remove the dish towel and check the rolls. They should have grown larger in size. Sometimes I find the won't quiet double and that's ok as long as they grew.
  • Bake the rolls for 25-30 minutes
  • While the rolls are baking, make the cream cheese frosting by combining the softened cream cheese, lightly melted butter, vanilla and confectioners sugar.
  • Once the rolls come out of the oven, let them cool for about 5 minutes. Then frost them and serve warm.