Easy Cinnamon Rolls From Scratch
Because they only take one rise, these simple cinnamon buns from home are ideal for those who are new to working with yeast. Each cinnamon roll is extremely soft, and the most delectable cinnamon swirl is included into the dough. This cinnamon roll recipe is for classic, home-style cinnamon rolls, which are delicious. This recipe makes cupcakes that are fluffy, moist, and topped with vanilla icing. It’s taken me a long time to perfect fast cinnamon rolls that have all of the flavor of conventional overnight cinnamon rolls without the time commitment.
Yeast Beginners Rejoice!
Do you enjoy homemade cinnamon buns but are intimidated by the thought of baking with yeast? Come and be a part of the group. I was in the same boat! However, this dish really transformed my life. Those interested in learning how to bake using yeast may find these recipes to be very useful. Unlike traditional cinnamon rolls, which take hours of rising time, as well as a second rise period once the rolls are fashioned, this simple cinnamon rolls recipe just requires one rising time. Here’s my one piece of advice: I propose choosing a yeast that is both powerful and trustworthy.
Yeasti is a rapid-rise yeast that reduces the amount of time required for the yeast to rise.
And, after all, keeping things simple is usually a good thing, right?
Baking with Yeast Guide
When working with baker’s yeast, have thisBaking with Yeast Guide handy for reference. I’ve included realistic responses to all of your frequently asked yeast questions.
How to Make Easy Cinnamon Rolls from Scratch
Bakery-style goodies for those who are just starting out!
- Make the dough by combining the following ingredients: These are the ingredients: flour, sugar, salt, yeast, water, milk, butter, and one egg. They are quite ordinary. Combine the butter, milk, and water in a saucepan. After that, whisk the butter mixture into the dry ingredients until well combined, then fold in the egg. Your dough is now ready for kneading at this point. Make the dough by kneading it: To knead the dough, you may either use your mixer or your hands. You may be interested in learning more about the kneading process. I refer to this valuable resource on a regular basis. Following your final kneading session, cover the dough and put it aside for a few minutes so that the gluten may settle. During this time, prepare the following components for the filling: a mixture of butter, cinnamon, and sugar
- Cinnamon buns should be shaped as follows: Using a rolling pin, roll out the dough into a rectangle of 14 inches by 8 inches. To finish, spread over the butter and then sprinkle with the cinnamon and sugar When making the filling, you can use either standard white granulated sugar or brown sugar. Roll the dough into a tight ball and cut it into 11-12 pieces. Prepare a greased circular baking pan and let it aside to rise
- Allow the formed rolls to rise for 60-90 minutes before serving. Keep in mind that this is the only time the rolls will rise. Bake: Once the cinnamon rolls are lovely and fluffy, bake them until they are golden brown, about 15 minutes.
The TRICK to Easy Cinnamon Rolls
Allowing the dough to rise in your oven is a good idea. What I do is as follows: I preheat the oven to 150 degrees Fahrenheit (66 degrees Celsius). Turn off the oven if it is on. Wrap the rolls in plastic wrap and set them inside. Allow around 30 minutes for the oven door to be cracked open before closing it completely. That’s all there is to it! After baking, the rolls are ready to be decorated with a final flourish. You may serve these quick cinnamon buns with vanilla frosting or salted caramel, but I prefer to smother them with coffee icing before baking.
These simple cinnamon buns from scratch are extremely delicious, and they only require half the time of the traditional recipe.
This is it.
More Shortcut Homemade Recipes
- Baking: Homemade Biscuits, Pizza Crust, Homemade Soft Pretzels, Homemade Brownies (done in a single bowl, no mixer required! ), Banana Bread
Because they only take one rise, these simple cinnamon rolls are ideal for yeast novices. Finish with vanilla frosting or my favorite coffee icing, which I’ve included below.
- 2 and 3/4 cups (344g)all-purpose flour (spoonleveled)
- 1/4 cup (50g)granulated sugar
- 1/2 teaspoon salt
- 2 and 1/4 teaspoonsRed Star Platinum Yeastor any instant yeast (1packet)
- 2 and 1/4 teaspoonsRed Star Platinum Yeastor any instant yeast (packet)
- 2 and 1/4 teaspoonsRed Star Platinum Yeastor any instant yeast (packet a half cup (120 mL) whole milk
- A quarter cup (60 mL) water
- Three tablespoons unsalted butter
- One big egg
- 3 tablespoons (45g) unsalted butter, softened to room temperature
- 1 teaspoon powdered cinnamon
- 1/4 cup (50g) granulated sugar or packed light or dark brown sugar
- 3 tablespoons (45g) unsalted butter, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 1/2 teaspoon pure vanilla essence
- 2 – 3 tablespoons (30-45ml) strong brewed coffee or milk
- Make the dough by combining the following ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and yeast until well combined. Remove from consideration
- In a heatproof bowl, whisk together the milk, water, and butter until smooth. Heat the mixture in the microwave or on the stovetop until the butter is melted and the mixture is warm to the touch (approximately 110°F). Pour the liquid into the dry ingredients, whisk in the egg, and continue to stir until a soft dough forms, or use your mixer. The dough has to be worked for 3 minutes on a lightly floured surface, using floured hands. Place in a lightly oiled mixing basin (I use nonstick spray), cover loosely, and let aside for approximately 10 minutes. Fill the buns with the following ingredients: After 10 minutes, lay out the dough into a rectangle measuring 14 8 inches in length. Spread the softened butter on top of the cooled crust. Combine the cinnamon and sugar in a small bowl. It should be sprinkled evenly over the dough. Roll the dough into a 14-inch log by rolling it tightly. Remove from oven and put in a lightly oiled 9-inch round cake pan or pie dish
- Cut into 10-12 even rolls
- Rolls should be allowed to rise for 60-90 minutes in a warm, draft-free location after being tightly wrapped in aluminum foil or plastic wrap during the rising process. See the blog article above for my tip on how to complete this stage. Make the rolls in the oven: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) when the rolls have doubled in size. Bake for 25-28 minutes, or until the top is gently browned and crisp. As soon as you detect that the rolls’ tops are becoming too brown and too rapidly, loosely cover them with aluminum foil and continue to bake
- Make the frosting by following these steps: Combine the confectioners’ sugar, vanilla extract, and coffee/milk in a mixing bowl until well combined. Warm rolls should be drizzled or smeared with the sauce. Leftover frosted or unfrosted rolls should be carefully wrapped and stored for up to 3 days at room temperature or up to 5 days in the fridge.
- Detailed instructions for making the dough ahead of time may be found in step 4. Wrap the dish in plastic wrap and place it in the refrigerator overnight to rest. Remove the meat from the refrigerator the next morning and allow it to rise in a warm atmosphere for approximately 1 hour. Step 6 should be followed. Freezing Baked rolls can be freezer for up to 2-3 months after they are made. To prepare, thaw overnight in the refrigerator and then reheat before serving. You may also freeze the unbaked buns in the following manner: Step 6: Bake the rolls for only approximately 10 minutes at 375°F (191°C) in the oven. Allow it cool fully before covering firmly and freezing. To prepare the rolls for serving, remove them from the freezer and place them in the refrigerator a few hours before serving. After that, bake them until they are done. Yeast: Instant yeast comes highly recommended by me. If you only have active dried yeast on hand, you can substitute it for the fresh yeast. In baking, both active dry yeast and quick yeast can be used interchangeably (1:1). Active dry yeast rises at a moderate rate, whereas instant dry yeast rises at a faster rate
- Therefore, active dry yeast will result in a longer rise time. Milk: Whole milk is the best choice for making this dough. Nondairy milk can be used in place of regular milk if necessary. For answers to frequently asked questions about yeast, consult myBaking with Yeast Guide.
Quick Cinnamon Rolls
The reviews made me a bit nervous about trying this recipe since I was scared I would wind up with balls like everyone else. But it turned out to be a great dish! This dish presented no difficulties for me, and I felt it turned out amazing! As several others had suggested, I mixed in a small amount of cinnamon and sugar into the mixture itself. It wasn’t too sticky and rolled out perfectly the first time. I had have a difficult time putting 18 rolls into my pan, though. Maybe 12 or so next time, and see whether they soar even higher than the first few times I tried.
Most helpful critical review
Dough is incredibly sticky to the touch. I used nearly half a bag of flour on my work surface, and it still wouldn’t roll out of the way. It adhered to everything and almost transformed into cinnamon sugar cookies, but it didn’t quite turn into that. It was still good, but it wasn’t what I had in mind. More information can be found at
- There are 198 5star ratings, 114 4star ratings, 57 3star ratings, 33 second-place ratings, and 68 first-place ratings.
There are 198 5star ratings, 114 4star ratings, 57 3star ratings, 33 second-place ratings, and 68 first-place ratings.
The Best Cinnamon Rolls You’ll Ever Eat
Please accept my greetings and welcome to the wonderful realm of cinnamon roll adoration. To be more specific: welcome to the world of giant cinnamon rolls filled with cinnamon brown sugar and drizzled with a vanilla cream cheese sauce that oozes into the heart of each bun and soaks into every bite. Yes, it’s descriptive. Without a doubt, it was delicious. Healthy? That’s not the case. But, every now and again, you need something a bit indulgent for those special occasions in your life when you deserve a little little more.
- Yes, you are correct.
- The rolls will never be the same again if this is not done.
- 100 percent of the time.
- This recipe was initially published on my blog in May of 2017.
- I hope you enjoy it!
- When Tony was still playing baseball, I made them for Easter brunch, which was the very first time I made them.
- This morning, I started by preparing the dough the night before, kneading it by hand and combining it with an ancient wooden spoon.
- My cinnamon rolls climbed to the top of the oven like cinnamon roll mountains the next morning, and they were topped with a lovely vanilla cream cheese frosting the following day.
- The boys tucked into them right away and declared them to be some of the nicest cinnamon buns they’d ever tasted in their lives.
I knew then and there that I would cook this dish for every special event and holiday from that point on. Currently, I make them every Christmas morning for breakfast — it’s such a great tradition, and everyone looks forward to my legendary cinnamon rolls on Christmas morning.
Ingredients in cinnamon rolls
This cinnamon roll recipe does not call for a large number of ingredients, but it does call for love, patience, and a commitment to the original recipe – in other words, don’t stray from the original! These cinnamon buns are known as the greatest in the world for a reason, and making them demands that you follow the recipe exactly as written. For the tastiest cinnamon buns, you’ll need a few ingredients, which are as follows:
- Amount of milk: I recommend 2 percent or whole milk, although almond milk will also work (I’ve tried it!). Take a look at my suggestions below for ensuring your milk is at the proper temperature: Grated sugar: This is used to sweeten the cinnamon rolls as well as to aid in the activation of the yeast. Quick rise yeast: In this recipe, quick rise or instant yeast should be used to make the cinnamon rolls rise more quickly. Alternatively, you may use active dry yeast, but the cinnamon rolls will take a little longer to rise as a result. Continue reading for some helpful hints on how to use yeast in this recipe. Butter is the only thing that exists. I prefer to use salted butter, but unsalted butter is also excellent. It will be required for the dough, the filling, and the frosting. For the right texture and rich consistency in the dough, this recipe calls for 1 egg and 1 egg yolk, which are both used in this recipe. In order to make these cinnamon rolls soft and fluffy, we’re using bread flour, which has a greater protein content than regular flour, which helps to lighten the cinnamon roll consistency. The greater protein content encourages the production of more gluten, which results in the chewy, soft texture that you’ve come to expect from cinnamon rolls. Brown sugar: I prefer to use dark brown sugar in those cinnamon swirls since it imparts a more powerful molasses sweet taste, but light brown sugar would suffice. Cinnamon:YUM
- Salt: Cinnamon rolls produced without salt taste bland, and salt also aids in the control of yeast growth in cinnamon roll recipes, so don’t exclude it from your recipe. For the icing on the cake: the frosting is also extremely memorable! There’s nothing but cream cheese, butter, powdered sugar, and vanilla in this recipe.
YES, PLEASE, I WANT TO. Cinnabon, you’ve got absolutely nothing on these buns.
Can I make them dairy free?
Yes! As previously said, I’ve had great luck with this cinnamon roll recipe when I’ve used almond milk. You can also use vegan butter and vegan cream cheese for the dairy-free options in the recipe to make it totally dairy free.
Which yeast is best for cinnamon rolls + how to know when yeast is activated
I understand why it may be difficult to determine whether or not your yeast has been activated. First and first, it is necessary to understand that there are two varieties of yeast to pick from:
- Knowing whether or not your yeast has been activated might be difficult to determine. The first thing to know about yeast is that there are two varieties to select from: rapid and slow fermentation.
Regardless of whatever yeast you choose to use, it is critical that you add it to warm milk that is between 105 and 115 degrees F before starting the fermentation process. More about this in the section below! You may also use a small amount of sugar with any yeast to aid in the activation process.
Tips for making the best cinnamon rolls
- It is important not to overheat your milk. The temperature should be between 105 and 115 degrees Fahrenheit. Anything hotter than this is likely to destroy the yeast, resulting in the cinnamon rolls failing to rise as a result. Simply dipping your finger into the milk should reveal that it is warm, akin to warm bath water, but not HOT, as described above. You may just wait a few minutes until it is cold enough to touch if you accidentally heated it up too much. When making the filling, be sure to use room temperature butter. A lot of recipes instruct you to use melted butter, however doing so might lead to leakage of the filling prior to baking. Butter should be served at room temperature. The brown sugar should be incorporated into the softened butter after it has been spread out. It is critical to include the brown sugar into the butter and dough after it has been spread out. Please refer to the video for further information. Incorporate a room-temperature egg into the dough: If you use a cold egg, there is a danger that it may interfere with the yeast or will combine with the melted butter and cause it to coagulate. Simply set your eggs in a dish of warm water for a few minutes to bring them up to room temperature. Use bread flour: Bread flour, which is readily accessible at most grocery shops, makes a significant difference in the outcome of your cinnamon rolls, making them softer, fluffier, and more ideal. Be sure to flour your work surface and rolling pin before beginning: this will prevent the cinnamon rolls from adhering to the surface or rolling pin.
Tools you’ll need to make cinnamon rolls from scratch
Some culinary utensils that I recommend for making this cinnamon bun recipe a success are as follows:
- A stand mixer is a type of mixer that has a blade that spins back and forth. Before rolling out the dough, you’ll want to use the dough hook on your stand mixer to quickly knead it in a smooth surface. Don’t have a stand mixer? No problem. There’s nothing to worry about! You may alternatively use a wooden spoon to knead the dough by hand. To combine your dough, I recommend using a wooden spoon or rolling pin to combine it. For the purpose of rolling out that lovely dough. if you don’t have a rolling pin, you may flour a wine bottle instead
- Serrated knife can also be used to roll out the dough. After you’ve rolled the dough into cinnamon rolls, a serrated knife will make it easier to cut them out. You may also use floss in a 9-by-9-inch baking pan. A 9-inch baking pan or a 9-inch circular pan is recommended so that the cinnamon rolls will fit nicely and bake properly.
You may keep your freshly made cinnamon rolls covered at room temperature for 1-2 days before transferring them to the refrigerator for up to 5 days. Simply reheat them in the microwave to bring them back to life and make them mushy and gooey!
How to make overnight cinnamon rolls
After rolling the cinnamon rolls up and cutting them as recommended, stack them on a pan lined with parchment paper, cover them tightly with plastic wrap, and set them in the refrigerator overnight to firm up the next day. Before baking the cinnamon rolls, bring them to room temperature and allow them to rise for 45 minutes to 1 hour before baking them as suggested on the package instructions.
How to freeze cinnamon rolls
- To freeze the dough before baking: After the first rise, the dough should be frozen (once they are rolled up with the filling in and cut). Place the mixture into a pan and cover tightly with plastic wrap before freezing. Before baking, allow the dough to come to room temperature in the refrigerator — preferably overnight. Then, place the dough in a warm position for 30 minutes to 1 hour before baking to stimulate the second rise. Prepare the cinnamon buns according to package directions. If you want to freeze the cinnamon rolls after they’ve been baked, let them to cool to room temperature before deciding whether to freeze the entire pan (make sure they’re well wrapped or packed in an airtight container) or whether to freeze individual cinnamon rolls. When you’re ready to serve the cinnamon rolls, thaw them at room temperature before baking them at 350 degrees F for 10-15 minutes, or reheating them individually in the microwave for 20-30 seconds (once defrosted). Rather than ice them first, I like to freeze them first and then frost them when I’m ready to serve them. The icing can also be stored in the freezer.
Your cinnamon roll questions: answered
Make sure to read the entire page for answers to frequently asked questions regarding how to make cinnamon buns. Here are a few more frequently asked questions that I receive:
- Is it okay to use all-purpose flour? It is possible to make these cinnamon rolls with all-purpose flour (and some readers have done so successfully), but I highly recommend using bread flour since, as I previously indicated, it is what makes these cinnamon rolls extremely fluffy and delicious. What caused the middles of my cinnamon buns to fall out? Depending on whether you roll them too tightly or whether your pan is too tiny, this can happen. To ensure that all of your cinnamon rolls fit into the pan, be sure to trim dough off of the ends of the cinnamon roll log as seen in the video below: Is it possible to double the recipe? Yep! Just keep in mind to use a bigger skillet. What should I do if my dough becomes too sticky when I’m kneading it together? Alternatively, you may add a little more flour, perhaps one tablespoon at a time, until the dough becomes easier to work with
- Is it possible to use a bread maker? Readers in the comments have reported success with this recipe when made in a bread maker, which I have not tried myself. Is it possible to incorporate mix-ins into the filling? Yes, without a doubt! I believe that chopped almonds, raisins, or even additional spices such as pumpkin pie spice would be excellent additions to this dish.
Watch me make this cinnamon roll recipe
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- The Best Pumpkin Cinnamon Rolls You’ll Ever Eat
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- Brown Butter Apple Coffee Cake
You can find all of our amazing breakfast and brunch recipes right here! I hope you will get the opportunity to try out this cinnamon roll recipe! They are unquestionably a household favorite. Make them, preserve them in your family for decades to come, and give them as a pleasant surprise to someone special in your life. Instructions are included. Don’t forget to give the recipe a rating in the section below!
The Best Cinnamon Rolls You’ll Ever Eat
Time allotted: 2 hours and 20 minutes The BEST cinnamon buns on the face of the planet. Big, fluffy, soft, and utterly delectable are the words that come to mind. Once you’ve tried this recipe, you’ll never want to make anything else again! This cinnamon roll recipe provides choices for making them overnight or ahead of time, as well as for freezing the finished product.
- 2 hours and 20 minutes is the total time. The most delicious cinnamon rolls in the planet. This cake is very fluffy and soft, and it is really delectable. Try this recipe once, and you’ll never want to make anything else again. There are several methods for making these cinnamon rolls, including making them ahead of time or even freezing them.
- Heat the milk to around 110 degrees Fahrenheit. If you want to do this in the microwave, place the milk in a microwave-safe bowl and microwave for 40-45 seconds. It should have the consistency of warm bath water. Add the yeast to the warm milk in the bowl of an electric mixer and stir until well combined. Combine the sugar, egg, egg yolk, and melted butter in a mixing bowl. Combine until everything is well-combined. After that, using a wooden spoon, whisk in the flour and salt until a dough begins to form. Using the dough hook attachment on a stand mixer, knead the dough on medium speed for 8 minutes. The dough should be able to form a good ball and should be somewhat sticky. If the dough is TOO sticky (meaning it is adhering to the bottom of the mixer), add another 2 teaspoons of bread flour to the mixture. If you don’t want to use an electric mixer, you may knead the dough for 8-10 minutes on a lightly floured surface with your hands. Transfer the dough ball to a large mixing bowl that has been lightly greased. Cover with plastic wrap and a heated cloth. To double in size, let the dough rise for one to one and a half hours, or until it has doubled in size. This might take more or less time depending on the humidity and temperature in your home
- Nonetheless As soon as the dough has doubled in size, turn it out onto a lightly floured surface and stretch it out into a rectangle measuring 14×9 inches. Spread the softened butter over the dough, leaving a 14-inch margin on the far side of the dough
- In a separate dish, combine the brown sugar and cinnamon
- Spread the softened butter over the dough, leaving a 14-inch margin on the far side of the dough
- Sprinkle the mixture over the greased dough with your hands, then work the brown sugar mixture into the butter with your fingers. Roll the dough up tightly, beginning with the 9-inch side, and set it seam side down on a baking sheet, being careful to seal the corners of the dough as best you can. You will most likely need to trim about an inch off the ends of the dough since the ends will not be as densely packed with cinnamon sugar as we would like them to be. Using a serrated knife or floss, cut the meat into 1-inch chunks. You should aim for nine huge pieces. Using a greased 9×9-inch baking sheet or a circular 9-inch cake pan, arrange the cinnamon rolls. If you want to be extra safe, line the pan with parchment paper just in case some of the filling leaks out. Cover with plastic wrap and a warm cloth and let aside for 30-45 minutes to rise once more. Preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and towel from the cinnamon rolls and bake for 20-25 minutes, or until the edges are just starting to turn golden brown. To ensure that they remain soft in the centre, you want to underbake them a bit. That’s why we want them to be just little golden brown on the outside. After they have cooled for 5-10 minutes, apply the icing. This recipe makes 9 cinnamon buns. To create the frosting, follow these steps: Combine the cream cheese, butter, powdered sugar, and vanilla extract in the bowl of an electric mixer on medium speed. Beat until the mixture is smooth and fluffy. Spread the mixture over the cinnamon buns and serve right away. Enjoy
Bring the milk to a temperature of around 110 degrees Fahrenheit. Pour the milk into a microwave-safe bowl and heat it for 40-45 seconds, according to my preferences. It should be the temperature of warm bath water or little warmer than that. Add the yeast to the heated milk in the bowl of an electric mixer and whisk until well combined, about 2 minutes. Then, add in the sugar, egg yolks, and melted butter until everything is well combined. Continue to mix until everything is well-integrated.
- In a stand mixer, attach the dough hook and knead the dough for 8 minutes on medium speed.
- Pour in another 2 tablespoons of bread flour if the dough is TOO sticky (i.e., it is clinging to the bottom of the mixer).
- Wrap tightly in plastic wrap and a heated cloth after transferring the dough ball to a well-oiled basin.
- According to the humidity and temperature in your home, this may take more or less time.
- Prepare brown sugar and cinnamon in a separate basin and set aside.
Sprinkle the mixture over the greased dough with your hands, then press the brown sugar mixture into the butter with your fingers; To assemble, begin with the 9-inch side, tightly roll the dough and lay it seam side down on a baking sheet, being care to close all of the corners of the dough as tightly as you can.
- Using a serrated knife or floss, cut the portions into one-inch parts.
- (It’s also a good idea to line the pan with parchment paper in case some of the filling leaks out.) Let it rise for another 30-45 minutes, covered with plastic wrap and a warm towel 350 degrees Fahrenheit should be set for the oven.
- To ensure that they remain soft in the centre, you want to underbake them a bit.
- Set aside for 5-10 minutes before icing with your favorite frosting!
- To prepare the frosting, start with the following ingredients: Combine the cream cheese, butter, powdered sugar, and vanilla extract in the bowl of an electric mixer on medium speed until combined.
Whip until the mixture is smooth and light in consistency. Spread the mixture over the cinnamon buns and serve right away! Enjoy;
Soft & Gooey Homemade Cinnamon Rolls
My family enjoys homemade cinnamon buns as a special treat on special occasions. Every big holiday season, we always have a fresh batch on hand, which is why I wanted to create a cinnamon roll recipe that was both quick and simple to make, but yet tasted like something special. These rolls are warm and ready in less than 2 hours, require just a few simple ingredients, and are cooked entirely by hand in the traditional manner. Not only are these rolls ideal for celebrating a special event, but they can also be enjoyed as a quick breakfast treat at any time of year.
Despite the fact that this post is sponsored by Fleischmann’s Yeast, all views and opinions expressed here are all my own.
What makes these the BEST cinnamon rolls?
Because cinnamon buns are such a wonderful treat for my family, we have high expectations for them when it comes to quality. It is important to have soft, fluffy, gooey, and moist cinnamon buns that are easy to cook and take little time. That is exactly what you will get if you follow this recipe. These rolls inflate out to a wonderful, lofty height, yet they are entirely soft during the entire process. They’re really soft and gooey throughout, and each mouthful just melts in your tongue as it passes through.
- It has a subtle sweetness to it, as well as the usual cream cheese flavor.
- Each roll is topped with just the right (and heavy) amount of icing.
- These rolls prove rapidly because to the use ofFleischmann’s® RapidRise® Yeast, which means that the dough only needs to proof for 1 hour before baking.
- No one wants to have to wait for their rolls to arrive!
- It’s created entirely by hand, and the majority of the ingredients are contained within the mixing bowl.
Tips for making cinnamon roll dough
Every time I make these rolls, they turn out perfectly (believe me, I’ve made them a LOT). However, if you are completely new to dealing with yeast or if this is your first time baking cinnamon rolls from scratch, the following are some guidelines to follow:
- For the greatest cinnamon rolls, choose a high-quality yeast that is easy to activate for a short period of time. That’s why I used Fleischmann’s® RapidRise® Yeast to make these muffins. As a result, the rolls rise fast and have a fluffy, moist texture thanks to the use of baking powder. Wet Ingredients– Before adding the water and butter to the dry ingredients, they must be warmed together. It is critical that the mixture does not become too hot in order to aid in the activation of the yeast. If the temperature is too high, the yeast will be killed. If the temperature is too low, the yeast will not activate. In 15 second intervals, microwave until the mixture is barely warm to the touch
- Remove from microwave. In order to make this a no-mixer recipe, we gradually add the flour to the dough in order to hydrate it without overpowering it. Kneading is optional. There are three stages to this process. For starters, make a few thin and moist batter balls. The second is a thick but extremely sticky dough, and the third is a shaggy dough that is still sticky but much more controllable than the first. It’s now time to knead the dough until it’s smooth and elastic
- When you knead the dough, it should still feel sticky because your fingers will be covered with the dough as you knead it. Cleanse them thoroughly before pressing a dry finger into their surface to make a pattern in the dough. If it doesn’t come out easily, keep kneading. If it bounces back with a clean finger, it’s ready
- Otherwise, it’s not.
Check outFleischmann’s®Yeast Baking Basics for even more baking tips and tricks. It’s chock-full of suggestions on how to prepare your dough. Alternatively, if you run into any difficulties along the route, theirtroubleshooting guide for yeast doughis really helpful. Allow the dough to rest for 10 minutes after it has been completed before filling, rolling, and cutting.
In this way, the dough may rise, the dry ingredients have a chance to be thoroughly absorbed, and the gluten strands have a chance to relax. After 10 minutes, the dough will have nearly doubled in size and will be much simpler to spread out than it was before.
Quick cinnamon roll filling
It was important to me that the filling didn’t take up any more time in order to make this a quick and easy recipe. There are no additional dishes or tools required for this stage in the recipe because everything is done directly on the top of the dough. But first, make sure the butter is at room temperature before you begin. This is critical for a few of reasons. One, if the dough is too firm, it will be difficult to spread and will rip, if not cause holes in the dough, during the baking process.
- In order to achieve this, use a few tablespoons of room temperature butter and spread them evenly all over the surface of the rolled dough.
- This opening allows the cinnamon buns to have a chance to seal at the ends.
- Then sprinkle on an even coating of cinnamon to finish it off.
- Lay the piece on top of the seam and push the two ends of the seam inward towards the middle.
The best way to cut cinnamon rolls
It was important to me that the filling didn’t take up any more time in order to make this a fast and easy recipe. There are no additional dishes or tools required for this stage in the recipe because everything is done right on the surface of the dough. Check that the butter is at room temperature before you begin cooking. Due to a few of factors, this is critical. The dough will be difficult to spread if it is too firm, and it may rip and perhaps cause holes in the dough if it is too stiff.
- In order to achieve this, use a few tablespoons of room temperature butter and spread them evenly all over the dough.
- Cinnamon buns are able to close themselves at the ends because of this space.
- Add a uniform coating of cinnamon to finish it off.
- Lay the piece on top of the seam and push the two ends of the seam inward towards the centre.
Overnight cinnamon rolls
The following stage has the potential to go either way. For day-of baking, cover your baking dish with a towel and allow them to rise for approximately an hour before baking. These are the directions to follow if you want to bake them the next morning instead: After you’ve placed the rolls in the baking dish, cover it with plastic wrap and place it in the refrigerator overnight to keep the rolls fresh. Allow the rolls to rest at room temperature for about 45 minutes before baking them the next morning, if you’re planning on baking them the next morning (still covered).
When cooked, they will retain their puffiness. Bake according to the directions on the original recipe, then serve! Alternatively, if you’d like to make this dish a few days or weeks in advance, you may freeze the cinnamon roll dough before rolling it out.
When to ice the cinnamon rolls
What happens after that is entirely up to chance. If you wish to bake these rolls the day before, cover the baking dish with a towel and set it aside for approximately an hour. These are the directions to follow if you want to bake them the next morning. After arranging the rolls in the baking dish, cover the dish with plastic wrap and place it in the refrigerator overnight to keep the rolls fresh. Allow the rolls to rest at room temperature for approximately 45 minutes before baking them the next morning (still covered).
Even after baking, they will continue to puff up.
Alternatively, if you’d like to prepare this dish a few days or weeks in advance, you may freeze the dough for the cinnamon rolls.
How to store cinnamon rolls
Ideally, these rolls should be served when they are still warm and fresh. If you have any leftovers, wrap the dish firmly in plastic wrap and preserve it at room temperature for up to 2-3 days in the refrigerator. You may also throw a couple of pieces of bread in the baking dish with the rolls to prevent them from drying out while they bake. Cover the rolls and place them in the refrigerator for up to 4-5 days to extend their shelf life. Despite the fact that they tend to dry out a little in the fridge.
Place the dish in the microwave for 20-30 seconds and serve immediately.
For even more delicious breakfast and brunch recipes:
- Brown Butter Cinnamon Rolls, Chocolate Chip Banana Bread, and Pumpkin Cinnamon Rolls are some of my favorite desserts.
Ensure that you tag me on Instagram @butternutbakery if you make these EASY Homemade Cinnamon Rolls. It gives me great pleasure to see my recipes come to life in YOUR kitchen! Pin this recipe and store it for later by clicking on the button on the recipe card, the buttons above and below this page, or any of the photographs in the gallery above. Best of luck with your baking!
Watch how to make these cinnamon rolls:
Try sure to tag me on Instagram @butternutbakery if you make these EASY Homemade Cinnamon Rolls. Thanks! When my recipes come to life in YOUR kitchen, it makes me very happy. Pin this recipe and store it for later by clicking on the button on the recipe card, the buttons above and below this page, or any of the photographs in the recipe gallery. Congratulations on your baking accomplishments.
Cinnamon Roll Dough
- 5 cups all-purpose flour
- 1/3 cup (75g) granulated sugar
- 2 packets instant coffee Fleischmann’s®RapidRise® Yeast (about 4 1/2 teaspoons)
- 1 teaspoon salt
- 1 1/2 cups (355 grams) water
- 6 tablespoons (85 grams) unsalted butter
- 1 big egg
- 5 cups all-purpose flour
- 1/3 cup (75 grams) granulated sugar
- 2 packets instant pudding mix. Fleischmann’s®RapidRise® 1 tspsalt
- 1 1/2 cups(355g) water
- 6 tbsp(85g) unsalted butter
- 1 big egg
- 1 1/2 teaspoons yeast
- 1 teaspoons salt
Cream Cheese Icing
- A 4 oz cream cheese at room temperature
- 1/4 cup unsalted butter at room temperature
- 1 cup (120g) powdered sugar
- 2 teaspoon vanilla extract
Cinnamon Roll Dough
- Combine 2 cups of the flour with the sugar, yeast, and salt in a large mixing basin until well combined. In a heat-safe mixing dish, blend the water and butter until well combined (cut into tablespoons). Heat in the microwave for 30 – 45 seconds, or until the mixture is warm to the touch but not hot to the touch. The butter will not totally melt
- It will remain solid. Pour the egg into the dry ingredients and stir with a wooden spoon until well combined. Mix in 2 more cups of flour until everything is well-combined. At this stage, it should have thickened and become sticky in consistency. Mix in another 1/2 cup of flour until everything is well-combined. It should now have a shaggy appearance and be challenging to stir. Having reached this point, put the spoon to one side and use your hands to incorporate the ingredients and knead the dough
- To keep it from becoming sticky, add an additional 1/4 cup of flour while continuing to combine and knead by hand. After a while, it should form a smooth mass that is both soft and sticky. Press the finger into the dough with a clean finger. To prevent your finger from sticking to the dough, add an additional 1/4 cup of flour and knead it in. If it isn’t, then form it into a ball and set it aside for 10 minutes, uncovered
- By the time the 10 minutes are up, the dough should have blown up considerably but not nearly doubled in volume
- Place the dough on a lightly floured work surface and pat it into a rough rectangular shape, about 1/8 inch thick. With the use of a rolling pin, roll it into a 1015-inch rectangle. Spread the room temperature butter into a thin and equal layer all around the exterior of the dough, leaving approximately a 1/2 inch border all the way around the outside of the dough
- Spread the brown sugar evenly with your hand once you’ve sprinkled it on. The cinnamon should be sprinkled on top after that. Begin by rolling the dough into a log starting at the 15-inch end of the dough. Place your hands at either end of the log and gently squeeze the dough together to condense the log of dough into a ball. It may have gotten a little stretched out during the rolling process, and this helps to bring it back together
- To get the best results, cut the rolls with dental floss that has no flavor. If you don’t have floss on hand, you may instead use a very fine sewing thread to get the effect. If you’re using a sharp knife, gently saw back and forth between the rolls, being careful not to press straight down into them. This will cause them to squeeze together and form an unusual shape. Make a slanting motion with the floss beneath the roll and toss both ends of the floss over the top. Pulling them through will result in a cut. Make two cuts off the ends of the wood and then cut the rest of the log into 12 pieces. Cut the log in half lengthwise, then cut each of the two pieces in half again to make four parts. Cut each of those four pieces into three rolls, for a total of 12 rolls in all. Alternatively, you might use two 9-inch circular pans and place six rolls in each, or a 9-inch square baking dish oiled or coated with butter or cooking spray. All of the rolls should be touching, although this is not a problem. *See notes for overnight preparation procedures. Place in a warm location and cover with a towel to allow for 1 hour of rising time. If you reside in a colder area, preheat the oven to the lowest setting possible before starting. When it’s finished, turn off the oven and put the rolls inside. In order for the rolls to prove properly, a warm atmosphere is created. Toss the rolls in the oven and bake for 20 minutes at 350 degrees (first remove the rolls from the oven if you proofed them inside). They should have doubled in size and should now occupy the whole serving dish
- 30 minutes, or until the tops are lightly golden brown, should be plenty. While they are cooling, prepare the frosting.
Cream Cheese Icing
- 2 cups flour, sugar, yeast, and salt are whisked together in a large mixing basin. Combine the water and butter in a heat-safe mixing dish (cut into tablespoons). Microwave for 30 – 45 seconds, or until the mixture is warm to the touch but not hot. The butter will not totally melt
- Rather, it will become liquid. Using a wooden spoon, gently fold the wet components into the dry ones. Mix in an additional 2 cups of flour. When it reaches this point, it should be thick and sticky. Continue mixing in the remaining 1/2 cup of flour. After a while, it should grow shaggy, making it difficult to stir. As soon as it reaches that stage, put the spoon to one side, and combine and knead the dough with your hands. As a result of the sticky nature of the dough, add another 1/4 cup of flour and continue to combine and knead by hand. A smooth mass that is soft and sticky should form as a result of this process. Press it into the dough with your clean finger. A 1/4 cup of flour can be added to the dough if it is sticking to your finger. Otherwise, form the dough into a ball and set it aside for 10 minutes, uncovered
- By the time the 10 minutes are up, the dough should have risen significantly but not nearly doubled in size. Place the dough on a lightly floured work surface and pat it into a rough rectangular shape, about 1 inch thick. Using a rolling pin, roll it into a 10 x 15-inch rectangle. Spread the room temperature butter into a thin and equal coating all around the exterior of the dough, leaving approximately a 1/2 inch border all the way around the outside of the dough. Brown sugar should be sprinkled on top and smoothed out evenly with a finger. The cinnamon should be sprinkled on top of it. Begin by rolling the dough up into a log from the 15-inch end of the dough. Squeeze the log of dough gently with your hands at either end, pressing the dough together to make it more compact. During the rolling process, it may have become a little stretched out, and this helps to bring it back together. To achieve the greatest results, cut the rolls with unflavored dental floss. If you don’t have floss on hand, you may instead use a very fine sewing thread to get the same effect. To cut with a sharp knife, gently saw back and forth between the rolls, being careful not to press straight down into the rolls as you do so. Squeezing them together will result in an unusual form. Make a slanting motion with the floss under the roll and toss both ends over the top. Make a cut through them by pulling them through. Remove the log’s two ends and then cut the remaining portion into 12 pieces. Then cut each of the two halves in half again to make four pieces from the full log. Cut each of those four pieces into three rolls, for a total of 12 rolls in total. Alternatively, you may use two 9-inch circular pans and place six buns in each, or a 9-inch square dish buttered or oiled. All of the rolls should be touching, although this is not a problem. *See notes for overnight preparation requirements
- In a warm place with a towel, allow for 1 hour of rising time. *** If you reside in a colder area, preheat the oven to the lowest possible setting before beginning. Close the oven door and place the rolls inside once it is finished. In order for the rolls to prove, a heated atmosphere is created. Toss the rolls in the oven and bake for 20 minutes at 350 degrees (first take the rolls from the oven if you proofed them in it). They should have doubled in size and should now occupy the whole serving plate. 30 minutes or until the tops are a light golden brown, depending on how big your muffins are. Preparation of the frosting can be done at this time.
OVERNIGHT CINNAMON ROLLS– After completing step 16, wrap the cinnamon rolls in plastic wrap and store them in the refrigerator overnight to set. Allow the rolls to rest at room temperature (covered) for approximately 45 minutes before baking them the following day. It’s possible that they will not puff up, but that is OK. Use the same baking directions as before. Cinnamon rolls, simple cinnamon rolls, homemade cinnamon rolls, greatest cinnamon rolls are some of the terms used to describe this recipe.
Quick Cinnamon Buns with Buttermilk Glaze
When you don’t have the luxury of time to wait for a slow-rising yeast dough to rise, these delectable cinnamon buns are the perfect solution. Traditional yeasted cinnamon buns are one of my favorite baked goods, but they take previous planning and many hours for the dough to rise. No offense to your family, but when my children ask for cinnamon buns for breakfast, they want them immediately, not later this afternoon. In comes this quick and simple cinnamon bun recipe, which is sure to please.
These cinnamon buns are moist and delicate on the inside, golden and caramelized on the exterior, and, best of all, they are quick and simple to prepare.
What You’ll Need To Make Cinnamon Buns
In a small mixing bowl, whisk together the brown sugar, granulated sugar, cinnamon, cloves, and salt. 1 tablespoon melted butter should be added at this point, and the mixture should resemble wet sand. Make a mental note to put it away.
Step 2: Make the Dough
In a large mixing basin, whisk together all of the dry ingredients for the dough until well combined. It is critical to use the spoon and level method when measuring the flour: scoop the flour into a measuring cup and level it off with the back edge of a knife to ensure accurate measurements. The flour will be too much if it is scooped into the measuring cup, resulting in a dry batch of cinnamon buns. Stir in the buttermilk and melted butter with a wooden spoon until all of the liquid has been absorbed and the dough is shaggy in appearance.
Lightly dust your work surface and knead the dough until it is almost completely smooth.
Step 3: Roll the Dough
Form a small rectangle out of the dough, then roll it into a bigger rectangle about 12 inches by 9 inches. 1 tablespoon of the melted butter should be used to brush the dough, and then the brown sugar topping should be sprinkled equally over the top. Firmly press the filling into the dough with your fingers. Make a log out of the dough, starting at the long end and pinching the seam together. Then cut the log into nine pieces that are all the same size. Lightly flatten the rolls with your hand to ensure that the filling is evenly distributed.
Step 4: Bake
For about 25 minutes, or until the cinnamon rolls are golden brown, bake the cinnamon buns in the oven. Transfer the rolls to a cooling rack by securing them with the foil overhang. Allow them to rest for approximately 5 minutes before pulling them apart.
Step 5: Glaze
Make the buttermilk glaze by whisking together the buttermilk, cream cheese, and confectioners’ sugar in a small mixing dish until smooth and creamy. Drizzle the glaze generously over the buns and serve while still warm. (Though these cinnamon buns are best when served warm from the oven, they may also be kept in an airtight container and reheated with good results.) Note: As previously stated, this recipe has been modified from one found in Cook’s Illustrated. I found their recipe to be tasty but very sugary, so I greatly decreased the amount of sugar in the recipe.
Furthermore, this variation asks for a little more flour than the original, which makes the dough a little easier to work with.
You May Also Like
- Doughnut Muffins
- Blueberry Coffee Cake (also known as Boy Bait)
- Chocolate Chip Scones
- Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
- Doughnut Muffins
Quick Cinnamon Buns with Buttermilk Glaze
When you don’t have the luxury of time to wait for a slow-rising yeast dough to rise, these delectable cinnamon buns are the perfect solution.
- 2/3 cup dark brown sugar, packed
- 1/4 cup granulated sugar, divided
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon plus 1 teaspoon salt, divided
- 8 tablespoons unsalted butter, melted and divided
- 3 cups all-purpose flour, spooned into a measuring cup and smoothed with a knife, plus more flour for dusting the work surface 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups low-fat buttermilk
For the Glaze
- 1.5 tablespoons softened cream cheese (at room temperature)
- 2 tablespoons buttermilk
- 3/4 cup confectioners’ sugar
- Preheat the oven to 425 degrees Fahrenheit with the oven rack in the middle position. Prepare a 9-inch square cake pan by lining it with aluminum foil and brushing it with one tablespoon of butter
- In a small mixing bowl, combine the brown sugar, 3 tablespoons granulated sugar, the cinnamon, the cloves, and 1/8 teaspoon salt. Stir in one tablespoon of the melted butter, using a fork or your fingers, until the mixture resembles wet sand in consistency. In a large mixing basin, whisk together the flour, 1 teaspoon salt, the remaining tablespoon granulated sugar, baking powder, baking soda, and 1 teaspoon kosher salt. Using a wooden spoon, whisk the buttermilk and 3 tablespoons of melted butter into the dry ingredients until the liquid is absorbed
- The dough will be sticky and shaggy after this step. Transfer the dough to a lightly floured work area and knead it until smooth. Knead for about 1 minute, softly dusting the surface with extra flour if required, until the dough is just smooth and no longer shaggy. Lightly dust the surface again. Pat the dough into a small rectangle, then roll it into a 12×9-inch rectangle, sprinkling with more flour sparingly if required to prevent the dough from sticking to the rolling pin during the rolling process. 1 tablespoon of the melted butter should be used to brush the dough. Sprinkle the brown sugar filling evenly over the dough, leaving a 1/2-inch border around the edges. Firmly push the filling into the dough with the palm of your hand. Roll the dough into a tight log, starting with the long side and pushing softly to produce a tight log. Use a sharp knife or a dough scraper to loosen the dough off the surface if it becomes stuck.) To seal the seam, pinch it together. Roll the log seam-side down and, using a sharp knife, cut it into nine pieces that are uniformly spaced apart. Turn the pieces over onto their flat sides and slightly flatten each piece with your hand to close the open edges and hold the filling in place. Repeat with the remaining pieces. Place the rolls in the pan that has been prepared and brush with the leftover butter. Bake for 23 to 25 minutes, or until the edges are golden brown. In the meantime, prepare the glaze. Using a medium-sized mixing bowl, thoroughly combine the cream cheese and buttermilk until thick and creamy (the mixture will look like cottage cheese at first). In a separate bowl, mix together the confectioners’ sugar and water until a thick glaze develops. When the buns have finished baking, take them out of the oven pan using the foil overhang and place them on a wire rack to cool. Allow for 5 minutes of cooling time before carefully separating the buns, if required with a knife. If you see that the buns are sticking to the foil, remove them from the oven and place them on a wire rack to cool. Drizzle the glaze over the buns in an equal layer. Ideally, the buns should be served warm
- However, leftovers can be refrigerated at room temperature in an airtight container.
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- In one serving (9 serves), there are 389 calories, 12 grams of fat (7 grams of saturated fat), 66 grams of carbohydrates (33 grams of sugar), 1 gram of fiber, 6 grams of protein, 296 milligrams of sodium, and 31 milligrams of cholesterol.
This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience. Edamam.com, a nutritional calculator on the internet, was used to calculate the information.
A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.
Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.