Homemade Cinnamon Rolls

Your family will love these cinnamon rolls! So soft & moist, spiraled with gooey brown sugar & warm cinnamon, and topped with a tangy, melty icing.

I originally published this post in 2018, but I have since improved the recipe, taken updated photos, and provided a step-by-step video tutorial.

Table of Contents

• Here's Why You'll Love This Recipe
• Ingredients You'll Need
• In Photos: How to Make Cinnamon Rolls
• Helpful Tips & Tricks
• More Indulgent Breakfast Recipes

At this time of year, I am all about the cinnamon treats. Cinnamon bread, cinnamon scones, and cinnamon crumb cake are all on heavy rotation as the weather gets colder and we crave a warm, comforting start to the day.

So in this post, I am going to share one of my absolute favorite recipes ever: Cinnamon Rolls!

I have been making this recipe every Christmas for years. I make the dough and shape the rolls the day before, and on Christmas morning I take them out of the fridge first thing, and let them bake as we're opening gifts. They're warm and fresh just as we are starting to get hungry, and they make the most incredible treat.

I like to bake them so that they're soft and gooey, just like Cinnabon.

Keep reading to learn all about how you can treat your loved ones to this same yummy tradition!

Here's Why You'll Love This Recipe

• Easy: There's no messing around with sourdough starter and there's no need for a levain, biga, or tangzhong. The dough all comes together in just one bowl, and it's mostly downtime just letting it rest and puff up.
• A cozy treat: I legit can't think of a better way to treat yourself for breakfast. This is self-care at its best!
• Great make-ahead option: It's easy enough to break up the prep over a couple of days. Make and assemble the rolls the day before and wake up the next morning to an incredible freshly-baked treat.

Ingredients You'll Need

The complete list of ingredients with the amounts you'll need to make the recipe is located in the recipe card at the bottom of the post.

• Bread Flour: The higher protein content in bread flour allows for a higher, fluffier rise and a more satisfying elastic texture. That said, all-purpose flour will work in a pinch.
• Milk and Cream: These ingredients enrich the dough and enhance the flavors. You could also use all half-and-half, if that's something you keep on hand.
• Sugar: Granulated sugar sweetens the dough and feeds the yeast. Dark brown sugar is used in the filling, and powdered sugar makes up the bulk of the icing.
• Yeast: I like active dry yeast the best. It's reliable, works fast, but allows a good amount of time for the flavors to develop.
• Eggs: Provide structure and richness. Use large chicken eggs or a 1:1 vegan substitute, preferably at room temperature.
• Butter: Unsalted butter enriches the dough, the filling, and the icing.
• Salt: Kosher salt provides a clean taste without any bitter additives, and it carries and enhances all the other flavors.
• Gelatin: My secret weapon for the gooiest-ever filling! It's optional of course, but I love the way it keeps the filling jammy and prevents it from just disappearing into the bread as it bakes.
• Water: Just a little bit to dissolve the gelatin.
• Cinnamon: The star of the show!
• Sour Cream: I like sour cream in my cinnamon roll icing! I just find this a little more flavorful and easy to work with than cream cheese. But if you're a purist, a half batch of my Cream Cheese Frosting works great too.
• Vanilla: A little splash of vanilla extract or vanilla bean paste gives the loveliest sweet aroma to the icing.

In Photos: How to Make Cinnamon Rolls

Step 1: Make the Dough

This cinnamon roll dough is pretty straightforward, and it's all done in one bowl (which I love!).

Start by placing the flour in your mixing bowl. Create a little well in the center, and pour in the milk and cream, then add the sugar and sprinkle the yeast on top. After about 5 minutes it should be dissolved.

Stir these ingredients together, and when a stiff dough starts to form you can start working in the eggs. Go slowly, allowing each egg to become fully incorporated before adding the next.

Once all the eggs have gone in, start adding the butter. Make sure it's nice and soft and stir in one tablespoon at a time.

Step 2: Knead the Dough and Let it Rest

This next step is really important. Knead the dough, either by hand or machine, for at least 10 minutes.

Kneading the dough encourages that signature stretchy, elastic texture that we love in a good cinnamon roll. If you skimp on this step, your cinnamon rolls could come out crumbly.

Once it's had a thorough knead, cover the bowl with plastic wrap and set it in a warm place to rest for one hour. Don't worry if it doesn't double in size- a very enriched dough like this probably won't but that's ok. It'll still puff up like a champ when it bakes!

Step 3: Make the Filling

While the dough is rising you can get going on the filling. I love this recipe because the filling is almost like a cinnamon jam.

Bloom the powdered gelatin in a little water.

Then melt the butter and add the brown sugar, cinnamon, and gelatin mixture. Whisk these ingredients together, then set the mixture aside to cool.

Step 4: Form the Rolls and Let Them Rise

Roll out the dough on a flour-dusted work surface. I like to aim for a pretty thin sheet (like around ⅛-inch) so there's lots of surface area to spread the filling on. I like that spiral to go around and around as many times as possible!

It's a good idea to encourage it into a rough rectangle shape, and I like it to be around 16 inches on the short sides so I can cut each roll 2 inches tall(-ish).

Spread the filling all over, then starting at one of the short sides of the rectangle, roll it into a tight log, and cut your individual rolls.

Place them in a baking dish, cover with greased plastic wrap, and allow them to rise for one hour. Or, place them in the fridge overnight so you can bake them off the next morning. They will keep in the fridge for up to 48 hours, or in the freezer for up to 2 weeks.

Step 5: Bake

Here's what your cinnamon rolls should look like after their second rise:

And they are ready to go into the oven! Bake them until they're puffy, golden brown, and set all the way to their centers.

Step 6: Cinnamon Roll Icing

Beat the soft butter, sour cream, vanilla, and salt together until smooth.

Then add in the powdered sugar in a few additions, whipping it in until smooth and fluffy.

Dollop the icing all over the warm cinnamon rolls, spreading it into an even layer and allowing it to melt in.

Helpful Tips & Tricks

• Gluten-Free Cinnamon Rolls: For gluten-free cinnamon rolls, just substitute the all-purpose flour for a gluten-free flour blend Look for one that that swaps 1:1 for regular flour.
• Overnight Cinnamon Rolls: I love making these the day before, and baking them up first thing in the morning! There is nothing better than freshly baked cinnamon rolls for breakfast, and with this method you don't have to wake up at the crack of dawn to make that happen! Once your rolls are formed, just pop them into the fridge. They will keep there for up to 48 hours. When you're ready to bake them, take them out of the fridge and let them come to room temperature. Then allow them to proof until they've doubled in size. It usually takes about 30 to 45 minutes for them to reach room temp, and another hour for them to proof. Next just bake them in the oven!
• Cream Cheese Icing: If you don't like the sour cream icing idea, then use a half-batch of my favorite cream cheese icing recipe. Find it here: Cream Cheese Frosting. Smear the icing all over the cinnamon rolls while they're still warm. It will soften and melt and sink into all the crevices… omg- HEAVEN!!
• How to Store: These cinnamon rolls will keep for a couple of days at room temperature. Just be sure to cover them tightly so they don't get stale! You can also stash them in the fridge for up to a week. Or you can freeze them! They will keep (tightly wrapped) for about a month or two in the freezer. It's best to freeze them without the cream cheese icing. That way, you can reheat them without the topping completely melting away. To reheat the cinnamon rolls, allow them to thaw at room temperature and then zap them in the microwave for about 20 seconds. Or, warm them gently in the oven (covered) at about 200 degrees F, for 15 minutes or so.

More Indulgent Breakfast Recipes

• Maple Scones
• Chocolate Granola
• Baked Pumpkin Donuts
• Pancake Recipe
• How to Make Crepes
• Almond Croissants
• Blueberry Muffin Recipe

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Cinnamon Rolls

Your family will love these cinnamon rolls! So soft & moist, spiraled with gooey brown sugar & warm cinnamon, and topped with a tangy icing.

Servings: 8 rolls

Prep Time: 45 minutes mins

Cook Time: 30 minutes mins

Total Time: 1 hour hr 15 minutes mins

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Ingredients

For the Dough

• ▢ 3 ½ cups (437.5 g) bread flour
• ▢ ½ cup (122 g) milk, any kind
• ▢ 3 tablespoons (45 g) heavy cream
• ▢ ⅓ cup (66.67 g) granulated sugar
• ▢ ¼ ounce (7.09 g) active dry yeast, (approx. 2 teaspoons)
• ▢ 3 (132 g) eggs, large
• ▢ 6 tablespoons (84 g) unsalted butter, softened
• ▢ 1 ¾ teaspoons (10.5 g) kosher salt

For the Cinnamon Roll Filling

• ▢ ¼ teaspoon (1 g) plain gelatin powder
• ▢ 1 tablespoon (15 g) water
• ▢ ½ cup (113.5 g) unsalted butter
• ▢ ¾ cup (165 g) dark brown sugar
• ▢ 2 teaspoons (4 g) ground cinnamon

For the Cinnamon Roll Icing

• ▢ ⅓ cup (76.67 g) sour cream
• ▢ 4 tablespoons (56 g) unsalted butter, softened
• ▢ ½ teaspoon (2 g) vanilla extract, or vanilla bean paste
• ▢ ⅛ teaspoon (0.75 g) kosher salt
• ▢ 2 ½ cups (300 g) powdered sugar

Instructions

 

To Make the Dough

• Place the bread flour in a large mixing bowl and make a well in the center.
• Add the milk, cream, and sugar to the well, then sprinkle the yeast on top and allow it to dissolve (approx. 5 minutes).
• Stir the dough together on medium-low speed, adding the eggs one at a time (allow each egg to fully incorporate before adding the next).
• While continuing to mix, add the butter a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
• Add the salt, and knead the dough for at least 10 full minutes to develop the glutens and encourage elasticity.
• Cover the bowl with plastic wrap and allow the dough to rest in a warm place for one hour.

To Make the Cinnamon Roll Filling

• Bloom the gelatin in a small bowl with the water.
• Melt the butter in a small pot over low heat, whisking in the brown sugar, cinnamon, and gelatin mixture (do not boil).
• Set aside and allow the mixture to cool to room temperature.

To Fill and Shape the Cinnamon Rolls

• Roll the dough out into a rectangle shape with a thickness of about ⅛-inch (aim for about 16 inches on the short side of the rectangle).
• Spread the cinnamon roll filling in an even layer all over the surface of the dough.
• Starting with one of the shorter sides of the rectangle, roll the dough and filling together into a tight log.
• Cut the log into 8 rolls, approx. 2 inches each.
• Place the unbaked cinnamon rolls in a glass or ceramic baking dish* (spiral side up), cover with plastic wrap, and allow to rise in a warm place for 1 hour.**
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap and bake the cinnamon rolls until puffed, set, and golden brown (approx. 25 to 35 minutes).
• Top with cinnamon roll icing while still warm.

To Make the Cinnamon Roll Icing

• Place the sour cream, butter, vanilla, and salt in a medium bowl and beat together until smooth.
• Whip in the powdered sugar in approx. 3 additions, until smooth and fluffy.

Notes

*If you use a metal baking pan the bake time may need to be adjusted slightly.

**For overnight cinnamon rolls, place the baking dish in the fridge (covered) after forming the rolls.  They will keep there for up to 48 hours. When you’re ready to bake them, take them out of the fridge and let them come to room temperature. Then allow them to proof until they’ve doubled in size. It usually takes about 30 to 45 minutes for them to reach room temp, and another hour for them to proof. Next just bake them in the oven!

Serving: 1roll, Calories: 757kcal, Carbohydrates: 108g, Protein: 10g, Fat: 33g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 143mg, Sodium: 591mg, Potassium: 165mg, Fiber: 2g, Sugar: 67g, Vitamin A: 1051IU, Vitamin C: 0.1mg, Calcium: 81mg, Iron: 1mg

Cuisine: American

Course: Breakfast, Brunch, Snack

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