Cinnamon Rolls

Fluffy homemade cinnamon roll recipe with gooey filling and cinnamon roll icing.

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

Prep Time45

Cook Time30

Total Time1 15

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: cinnabon cinnamon roll recipe, cinnamon roll, cinnamon roll icing, cinnamon roll recipe, Cinnamon Rolls, cinnamon rolls recipe, easy cinnamon roll recipe, homemade cinnamon roll recipe, homemade cinnamon rolls, how to make cinnamon rolls, icing for cinnamon rolls

Servings: rolls

Calories: 757kcal

Ingredients

For the Dough

3 ½ cups bread flour
½ cup milk any kind
3 tablespoons heavy cream
⅓ cup granulated sugar
¼ ounce active dry yeast (approx. 2 teaspoons)
3 eggs large
6 tablespoons unsalted butter softened
1 ¾ teaspoons kosher salt

For the Cinnamon Roll Filling

¼ teaspoon plain gelatin powder
1 tablespoon water
½ cup unsalted butter
¾ cup dark brown sugar
2 teaspoons ground cinnamon

For the Cinnamon Roll Icing

⅓ cup sour cream
4 tablespoons unsalted butter softened
½ teaspoon vanilla extract or vanilla bean paste
⅛ teaspoon kosher salt
2 ½ cups powdered sugar

US Customary - Metric

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.

Video

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!

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