These Homemade Cinnamon Rolls are soft and fluffy with just the right amount of brown sugar and cinnamon in each spiral of the roll.  They are finished off with a delicious vanilla frosting topping the warm rolls. This is a classic cinnamon roll recipe just like mom made and is the perfect accompanyment to a hot cup of coffee in the morning.

Cinnamon Rolls are the perfect weekend brunch treat. Everyone flocks to the kitchen when the smell the cinnamon sugar filled roll baking! They are also great as a snack, or, do like we do and enjoy one for dessert! We love to warm these up just a little and add a scoop of vanilla ice cream on top!

Brunch Is On The Table

It’s not often I make homemade cinnamon rolls, but when I do, it’s something that everyone looks forward to.  This cinnamon roll recipe and Crustless Spinach Quiche are two recipes that always make it on our brunch table. 

Other items that are are a great accompanyment to these cinnamon rolls for brunch would be Venison Breakfast Sausage (made in the air fryer!) and Pumpkin Pie Muffins!

What You Need To Make Homemade Cinnamon Rolls

Instant yeast – I prefer this brand and like to buy it in bulk. Just keep it stored in the refrigerator until your ready to use.

2% Milk

Butter – go for unsalted butter and be sure it is either room temperature, or partially melted.

Bread Flour – this is higher in protein than all-purpose flour and makes the dough rise taller. 

Salt 

Brown Sugar 

Cinnamon

9×13 glass baking dish – I like one with a cover to keep the rolls covered once cooled.

Unwaxed dental floss – is my secret to slicing perfect cinnamon rolls!

Tips and Substitutions 

• If the butter is not softened enough, melt it partially in the microwave, approximately 15 seconds, adding. 5 second intervals. Don’t melt it until hot and bubbly, it will kill the yeast.
• Add the wet ingredients first, then the dry ingredients on top. Make a well in the flour and pour the yeast in the well. Don’t pour the yeast directly on the wet ingredients.
• Allow the roll dough to be slightly tacky. It shouldn’t stick on your hand, but will be sticky.
• Make sure the butter to spread over the dough is soft and spreadable. It can be melted and brushed on if that is easier.
• Substitute dark brown sugar or granulated sugar for the light brown sugar.
• Sprinkle with nutmeg instead of cinnamon.

More Sweet Roll Recipes You May Enjoy

Apple Butter Pecan Cinnamon Buns

Apple Filled Cinnamon Rolls

Bacon Cayenne Cinnamon Buns

Cranberry Orange Sweet Rolls

Maple Bacon Breakfast Rolls

Pumpkin Cookie Butter Cinnamon Buns

Pumpkin Spice Cinnamon Roll

Raspberry Rhubarb Sweet Rolls

Homemade Cinnamon Rolls

Shelby Law Ruttan

Baked up soft and fluffy with a cinnamon sugar filling and vanilla frosting.

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Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 35 mins

Proofing Time 1 hr 30 mins

Total Time 2 hrs 20 mins

Course Breakfast

Cuisine American

Servings 12

Calories 427 kcal

Ingredients

  

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FOR THE DOUGH

• 1 cup milk
• 1/4 cup melted butter
• 2 large eggs
• 4 1/2 cups flour
• 1/2 cup sugar
• 1 teaspoon salt
• 3 teaspoons instant yeast

FOR THE FILLING

• 1/4 cup butter
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon

FOR THE FROSTING

• 1/3 cup butter
• 1 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Instructions

 

• In a kitchenaid bowl with the dough hook, add the warm milk, melted butter, and large eggs.
• Top the milk mixture with the flour, sugar, and salt. Make a well in the flour and add the instant yeast.
• Turn the kitchen aid on low and mix until flour is incorporate and dough is still slightly sticky.
• Remove the dough from the bowl and clean the bowl. Using the same bowl, spray with olive oil and place dough in the bowl. Turn to coat with oil. Proof for 1 hour, or until dough has doubled in size.
• Deflate the dough and remove from the mixing bowl. Place on a lightly floured board and press into a rectangle shape, approximately 16 x 21.
• Spread the butter on the dough. Sprinkle with brown sugar and cinnamon.
• Roll the dough and pinch the edges to seal. Cut the dough into 12 equal portions and place in a 9 x 13 inch baking dish.
• Proof the rolls for 30 minutes or until the rolls are doubled in size and touching one another.
• Bake for 35 minutes, or until rolls are lightly browned and baked through. Remove from oven and frost warm.

Video

Notes

Tips and Substitutions 

• If the butter is not softened enough, melt it partially in the microwave, approximately 15 seconds, adding. 5 second intervals. Don’t melt it until hot and bubbly, it will kill the yeast.
• Add the wet ingredients first, then the dry ingredients on top. Make a well in the flour and pour the yeast in the well. Don’t pour the yeast directly on the wet ingredients.
• Allow the roll dough to be slightly tacky. It shouldn’t stick on your hand, but will be sticky.
• Make sure the butter to spread over the dough is soft and spreadable. It can be melted and brushed on if that is easier.
• Substitute dark brown sugar or granulated sugar for the light brown sugar.
• Sprinkle with nutmeg instead of cinnamon.

Make By Hand

This recipe can be made by hand instead of the kitchen-aid. You will just need a little muscle power and a little more time. Add all ingredients to the bowl and proceed as directed in step 3, only using a wooden mixing spoon to incorporate the ingredients.

Nutrition

Serving: 1gCalories: 427kcalCarbohydrates: 67gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 305mgFiber: 2gSugar: 29g

Keyword Cinnamon Rolls, Homemade Cinnamon Rolls, Soft Cinnamon Rolls

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