Cinnamon Rolls Recipe

This Cinnamon Rolls Recipe has a soft and fluffy dough with a sweetly spiced cinnamon filling. The cinnamon sugar filling when baked caramelizes slightly to give it a wonderful rich flavor. The luscious buttercream icing on top adds the perfect creamy sweetness that helps to make these one of the most loved and indulgent treats for breakfast or dessert!!

If you enjoy cinnamon breakfast recipes try my Tik Tok pillsbury cinnamon rolls, cinnamon roll apple cobbler, easy cinnamon roll baked donuts and my cinnamon roll apple pie cups.

this recipe!

Homemade cinnamon rolls

There is something special about baking a batch of homemade cinnamon rolls as the irresistible aromas fill the air. Enjoying warm just-baked rolls is even better than getting them at the mall.

Perfect sweet breakfast or brunch to feed a crowd during the holidays and family get togethers that everyone will love them!!

Try my pumpkin spice cinnamon rolls with cream cheese frosting and my easy monkey bread with canned biscuits next.

Cinnamon roll ingredients

Dough

• Whole Milk – warmed to 110 degrees, I used whole milk for its added richness and fat, 2% milk can also be used but avoid using skim milk
• Instant Yeast – active dry yeast can be used see the substitution notes
• Eggs – at room temperature adding richness to the dough making it a brioche style dough
• All Purpose Flour – it is best to use unbleached all purpose flour as bleached flour could hinder the yeast development
• Cornstarch – this may seem like an uncommon ingredient for cinnamon rolls but Do Not Skip IT, the cornstarch helps to make a tender and soft dough
• Granulated Sugar – adds a little sweetness to the dough and helps with browning
• Salt
• Butter – unsalted butter softened at room temperature adds a rich buttery flavor
• Oil Cooking Spray

Filling

• Butter – unsalted softened butter helps the sugar adhere to the dough
• Light Brown Sugar – the brown sugar instead of all white sugar gives a richer caramel flavoured gooey filling when baked
• Granulated Sugar
• Ground Cinnamon
• Salt
• Heavy Cream

Icing

• Butter – unsalted butter melted and cooled, it is a base for a quick and easy vanilla buttercream icing
• Confectioners Sugar
• Milk
• Vanilla Extract

Substitutions and additions

Active dry yeast can be used in place of the instant yeast. If using it make the sure milk temperature does not exceed 110°F when adding the yeast. If the milk is too hot it can stop the yeast from working and prevent your dough from rising.

I used enough cinnamon in the filling for a mild flavor most people enjoy. If you prefer a more intense cinnamon flavor add 1-2 more teaspoons to the filling.

You can add in chopped nuts like pecans or walnuts and raisins to the filling to suit your tastes.

How to make the best cinnamon rolls recipe

Make the Dough: To make the dough, in the bowl of a stand mixer fitted with the dough hook attachment, stir together flour, cornstarch, sugar, and salt until well combined.

In a small bowl or 2 cup measuring cup add warm milk and yeast.  Stir until combined and allow to sit for 3-4 minutes until foamy.  Whisk in eggs.

Pour milk mixture into mixer bowl.  Mix on low until dough starts to form, about 1 minute.  While mixer is running, add 1 tablespoon of softened butter at a time, one every 15-20 seconds. 

Turn the speed up to medium and mix until all butter is incorporated, about 1 minute.  Continue to knead the dough for 2-3 minutes.

Turn dough out onto a lightly floured surface and continue to knead 3-4 minutes, until a smooth ball of dough forms.

Lightly grease a bowl with cooking spray.  Place dough in greased bowl, turning once to coat with oil.  Cover and allow to rise 2 hours, or until doubled in size.

Make the Filling: in a small bowl, mix both sugars, cinnamon, and salt, stir until well combined.

On a lightly floured surface roll dough into a 14 by 19-inch rectangle.

Spread softened butter evenly over surface of dough, leaving ½ inch on either end bare.  Cover butter with cinnamon mixture, spreading to make an even layer.  Gently press the surface with your hands to press sugar into dough.

Starting along one long edge, roll dough into a 19-inch log, squeezing log gently to help adhere layers.  Trim ½ inch of dough from both ends of the log to make an 18-inch roll.

Using a sharp knife, cut log into 12- 1 ½ inch pieces.  For equal sizing use a tape measure, cut log in half, forming 2 9-inch logs.  Next, cut both 9-inch logs in half, making 4- 4 ½ inch logs.  Then, cut each quarter into 3 pieces, making 12- 1 ½ inch rolls.

Lightly grease a 9×13 baking dish with cooking spray.  Place 12 rolls in dish, evenly spacing them out.  Cover with plastic wrap and rise for 1 hour.

30 minutes before baking, preheat oven to 350 degrees.

When ready to bake, pour ¾ cup of cream over rolls, and in any spaces where rolls are not touching.  Bake for 30 minutes, until a deep golden brown.

To make the icing, in a bowl add the cooled melted butter, vanilla, and half of the confectioners’ sugar.  Whisk until well combined and no lumps remain, 30-40 seconds.  Add 3 tablespoons of milk and remaining confectioners’ sugar, whisking until well incorporated and a thin icing is formed, 30-40 seconds.  If a thinner consistency is desired, add 1 tablespoon of milk at a time until icing reaches preferred consistency.

When rolls are finished baking, remove from oven and place pan on cooling rack.  Allow them to cool for 2-3 minutes.

While rolls are hot spread icing evenly over tops of cinnamon rolls, about 2 tablespoons per roll.  Allow rolls to cool an additional 15-20 minutes before serving.

Storage and reheating instructions

Store any leftover cinnamon rolls in an airtight container for 2 to 3 days at room temperature or in the fridge for up to 5 days.

Freeze the cooled rolls using a freezer-safe dish for up to 2 to 3 months.

Thaw overnight in the fridge before reheating.

Reheat an individual serving in the microwave using a microwave-safe dish for 30 seconds.

Warm up a larger serving using an oven-safe dish in a 200°F oven, loosely covered with foil for 10 minutes or until warmed through.

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