How To Make Homemade Cinnamon Buns

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!

  1. 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
  2. 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
  3. 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

Description

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.

Rolls

  • 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

Filling

  • 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

Icing

  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla essence
  • 2 – 3 tablespoons (30-45ml) strong brewed coffee or milk
  1. 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
  2. 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
  3. Cut into 10-12 even rolls
  4. 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
  5. 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.

Notes

  1. 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 higher rate
  2. Hence, 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.

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.

  1. Yes, you are correct.
  2. The rolls will never be the same again if this is not done.
  3. 100 percent of the time.
  4. This recipe was initially published on my blog in May of 2017.
  5. I hope you enjoy it!
  6. When Tony was still playing baseball, I made them for Easter brunch, which was the very first time I made them.
  7. This morning, I started by preparing the dough the night before, kneading it by hand and combining it with an ancient wooden spoon.
  8. 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.
  9. 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:

  • Active dry yeast: This sort of yeast must be dissolved in a liquid, or what is known as “proofing,” before it can be added to the rest of the dough’s other components. When little bubbles begin to develop in the liquid in which the yeast has been dissolved (in this case, warm milk), you will know that this type of yeast has been activated. In this recipe for cinnamon rolls, we are using instant yeast, also known as rapid rise yeast (this is the one I use and adore!) and is what we call for in the title. Due to the fact that it does not require any ‘proofing,’ you do not have to wait around and monitor the yeast to ensure that it bubbles. Although I still dissolve it in a small amount of milk and sugar to get it started, I find it more effective.
See also:  How To Make Steamed Buns Without A Steamer

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

  1. 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.

Storing tips

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. No stand mixer in your possession? There’s nothing to be concerned about. Additionally, a wooden spoon can be used to knead the dough by hand. Rolling pin and wooden spoon are excellent tools for mixing your dough together. For the purpose of rolling out that lovely dough, of course! if you don’t have a rolling pin, you may flour a wine bottle instead; serrated knife can also be used as a rolling pin.

Also, floss can be used; 9-by-9-inch baking dish is recommended.

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:

  1. 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
  2. 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
  • And more. Brown Butter Apple Coffee Cake
  • Healthy Gingerbread Loaf
  • Vegan Banana Bread Cinnamon Rolls
  • Vanilla Brown Butter Pear Baked Oatmeal
  • 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.

  • For the dough, combine the following ingredients: 34 cups warm milk (whole milk or 2 percent preferred) (110 degrees F)
  • 2 14 teaspoons quick rise or active yeast (1/4-ounce package yeast)
  • 14 cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • 14 cup butter, melted (I prefer salted, but unsalted works, too)
  • 3 cups bread flour, plus additional flour for dusting
  • 1 egg plus 1 egg yolk, at 3/4teaspoonsalt
  • For the filling, combine 2/3 cup dark brown sugar (light brown sugar can also be used)
  • 1 12 teaspoons of cinnamon
  • 14 cup melted butter
  • And mix well. For the cream cheese frosting, combine 4 ounces softened cream cheese, 3 tablespoons softened butter, 34 cup powdered sugar, and 1 teaspoon vanilla extract.
  1. 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
  2. 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
  3. In a separate dish, combine the brown sugar and cinnamon
  4. Spread the softened butter over the dough, leaving a 14-inch margin on the far side of the dough
  5. 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 frosting. 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

To make overnight cinnamon rolls, just place the rolls in a greased baking sheet (after the first rise), cover with plastic wrap, and set in the refrigerator overnight. The next morning, bake the cinnamon rolls as recommended. First, I like to let my cinnamon rolls to get to room temperature by laying them out on the counter for 30-45 minutes before baking them (this is known as the second rise). For detailed instructions on how to freeze cinnamon buns, as well as extra tips, tricks, and frequently asked questions, see this blog article!

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.

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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. This makes cleanup a breeze, allowing you to go back to enjoying time with your loved ones!

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:

  1. 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
  2. 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
  3. 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
  4. 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.

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.

  1. 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.
  2. This opening allows the cinnamon buns to have a chance to seal at the ends.
  3. Then sprinkle on an even coating of cinnamon to finish it off.
  4. 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’s time to put away the knife and start using dental floss on these rolls! In fact, the best dental floss for cutting cinnamon buns is plain, unflavored dental floss. Why? Because it slices from the inside out to the center, rather than cutting straight down like a knife, it is more effective. In addition, because this dough is so delicate, a knife has the ability to squash the rolls. For those who don’t have floss on hand (a tiny sewing thread would do in this case), a very sharp knife and a gentle back and forth motion will suffice.

Grab a length of floss that is approximately 10 inches long and draw it tightly.

Pulling the two ends together tightly will allow you to slice through the roll. Once this is completed, you will have precisely formed rolls that are ready to proof and bake.

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.

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

When the rolls are still warm from the oven, prepare the frosting for them. This recipe just takes 5-10 minutes to prepare, so the rolls will be nice and warm by the time you finish. As soon as the frosting has been well combined and smoothed, apply it across the heated rolls. Using this method, the icing may melt into the rolls as well as into the cracks and crevices, giving you a gooey rolls experience.

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:

These cinnamon buns are soft, moist, and fluffy, and they are topped with a smooth cream cheese frosting. They are the BEST EVER!

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

Filling

  • 1/4 cup (55 g) unsalted butter, room temperature
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 tablespoon ground cinnamon

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

  1. 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
  2. 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
  3. 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
  4. By the time the 10 minutes are up, the dough should have blown up considerably but not nearly doubled in volume
  5. 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
  6. 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
  7. 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
  8. 30 minutes, or until the tops are lightly golden brown, should be plenty. While they are cooling, prepare the frosting.

Cream Cheese Icing

  1. Place the cream cheese and butter in a mixing dish and mash the two together with a fork until smooth. Make sure they’re both at room temperature before you start, or the icing will be lumpy. Using a fork, mash in the powdered sugar and vanilla extract until well combined. When the mixture begins to loosen, move to a whisk and whisk until the mixture is smooth. Spread the mixture onto the heated buns and get a good bite of it

Notes

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.

See also:  Where To Buy Keto Buns

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.

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.

I didn’t make any adjustments except for adding more flour when I was stirring the mixture because many people have stated that the dough can be sticky; this was true for me as well; however, to make the dough less sticky, simply add more flour (a spoon or two at a time) and continue mixing it with your hands until you believe it is good enough to be rolled with a roll pin without sticking.

  1. Also, I prepared a combination of half brown sugar and half white sugar with cinnamon, but I didn’t need to use all of it because it was a lot of sugar to begin with.
  2. It’s quite sticky to work with dough.
  3. It adhered to everything and almost transformed into cinnamon sugar cookies, but it didn’t quite turn into that.
  4. Continue readingAdvertisement I prepared them for my girlfriend, and they were so delicious that my family devoured the entire batch before she even arrived at the house.
  5. Just be careful not to overheat the milk, or you can end up burning yourself when mixing and rolling the dough.
  • I ended up adding approximately a cup more flour, kneading it, and then rolling it out to finish it off.
  • The flavor is excellent, but this was not a “easy” dish for me to prepare.
  • They were moist and delicious!
  • I had no trouble rolling out the dough on a floured board since it was so soft.
  • They rose to the surface of the pan, looked fantastic, and tasted even better.
  • The dough itself is quite sticky, similar to that of biscuit dough.
  • Aside from that, the recipe asked for a lot of salt, so I used only 1/2 teaspoon instead.

You can also include other favorites, such as coconut, if you like.

I made use of nefarious-acting yeast and covered the dough with a warm dishcloth to prevent it from rising.

This recipe was also used to make monkey bread.

Combine the sugar, butter, and cinnamon in a large mixing bowl.

Baked for a further 10 to 15 minutes, then cooled before turning out onto a dish.

I followed the recipe exactly and made no modifications, and the result was excessively “moist.” Whenever I tried to roll it up, it started clinging to the counter and tearing.

They came out well in the end.

I will not be conquered by a few cinnamon buns, to be honest.

Homemade Cinnamon Rolls

The greatest cinnamon buns are those that are baked from scratch. This wonderful recipe will take you from novice baker to master baker in little over 2 hours, thanks to the use of homemade buns, filling, and icing throughout.

Bake Time

25 to 30 minutes is recommended.

Total Time

2 hours, 15 minutes and 15 seconds

Bake Time

25 to 30 minutes is recommended.

Total Time

2 hours, 15 minutes and 15 seconds

  • Preparation time: 40 minutes
  • Baking time: 25 to 30 minutes
  • Rising time: 1 hour
  • Total time: 2 hours and 15 minutes
  • Yield: 12 rolls

ingredients

  • Recipe courtesy of: @bromabakery 4 1/2 to 5 cups all-purpose flour
  • 1/3 cup sugar
  • 2 (4-1 1/2 tsp.) packets instant coffee Fleischmann’s® RapidRise® Instant Yeast
  • Fleischmann’s® RapidRise® Instant Yeast one egg
  • One and a half cups water
  • Six tablespoons butter OR margarine
  • One teaspoon salt To make the filling, combine 1/3 cup sugar, 2 teaspoons ground cinnamon, and 3 tablespoons extremely soft butter or margarine. To make the frosting, combine 2-1/2 cups powdered sugar, 2 tablespoons softened butter OR margarine, 2 to 3 tablespoons milk, and 1 teaspoon pure vanilla essence.

DIRECTIONS

  1. In a large mixing basin, combine 2 cups flour, the sugar, the dry yeast, and the salt and whisk until well combined. In a microwave-safe bowl, combine the water and the butter. Place the dish in the microwave on HIGH for 15 seconds at a time until very warm but not hot to the touch (120 to 130 degrees Fahrenheit). The butter will not entirely melt). Add to the flour mixture along with the egg
  2. Beat for 2 minutes on medium speed with an electric mixer, scraping down the sides of the bowl regularly. Add 1 cup flour and mix on high speed for 2 minutes, scraping down the sides of the bowl regularly. Just enough of the remaining flour to make the dough form a ball is added at this point. Knead the dough on a lightly floured surface for 6 to 8 minutes, or until it is smooth and elastic and springs back when softly touched with 2 fingers (about). Allow for a 10-minute resting period under a towel. In a separate dish, mix the sugar and cinnamon to make the filling. Set aside
  3. Using a rolling pin, spread out the dough into a 15 x 10-inch rectangle and set aside. 3 tablespoons butter should be spread over the dough, stopping at least 1/2 inch from the edges on the long sides of the dough. Cinnamon sugar mixture should be sprinkled on top. Roll the rectangle up firmly, starting at the long end of the rectangle. Pinch the seams together to seal them. Make 12 equal-sized pieces out of the dough. When cutting rolls, unflavored dental floss can be used in place of a knife. To begin, snip a piece of floss approximately 12 inches in length. Cut each slice by sliding the floss beneath the roll, bringing the ends up and crossing them across. Place in a greased 13 x 9 inch baking pan with the cut sides facing up. Set aside in a warm area for about 1 hour, covered with a towel, until it has doubled in size. Preheat the oven to 350 degrees Fahrenheit and bake for 25 to 30 minutes, or until the rolls are golden brown. Allow for at least 20 minutes of cooling time on a wire rack. In a large mixing bowl, combine all of the frosting ingredients (start with 2 tablespoons milk and add more if necessary) and beat until smooth and creamy. Distribute across the rolls

tip

If you want precisely formed rolls, cut the rolled dough using a length of string that has been delicately brought beneath the dough and crossed over the top.

yeast 101

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No better way to start the day on a Sunday morning than with a warm, gooey batch of handmade cinnamon buns. Add a large amount of frosting to the tops of the cupcakes and ready to suck brown sugar off your fingers for the rest of the afternoon! for14servings

  • 625g flour
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 12 cup unsalted butter(115g), melted
  • 2 cups whole milk(480mL), warm to the touch
  • 12 cup granulated sugar(100g)
  • 2 14 teaspoons active dry yeast
  • 5 cups flour(625g), divided
  • 14 cup melted butter (170g)
  • 14 cup light brown sugar(165g)
  • 2 teaspoons powdered cinnamon
  • 3 tablespoons flour
  • Softened cream cheese (4 oz) and 2 tablespoons butter (melted)
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (120g)
  • 4 oz cream cheese (55g)
  1. Make a generous amount of butter and spread it on two disposable foil pie/cake pans. Warm milk, melted butter, and granulated sugar are whisked together in a large mixing basin. The combination should be just warm, with a temperature ranging between 100 and 110 degrees Fahrenheit (37 and 43 degrees Celsius). If the temperature is higher, allow for a small cooling. 1 minute after adding the yeast, stir the mixture until it is well combined. Mix in 4 cups (500g) of all-purpose flour until barely mixed with a wooden spoon after adding the milk mixture
  2. For 1 hour, cover the bowl with a cloth or plastic wrap and place it in a warm location. When the dough has been sitting for 1 hour, it should have approximately doubled in size. Remove the cloth and stir in an additional 314 cup (95g) of flour, the baking powder, and the salt until well combined. Turn out onto a well-floured surface after thoroughly mixing. Lightly knead the dough, adding extra flour as needed, until it loses its stickiness but does not adhere to the work surface any longer
  3. To make a big rectangle, roll out the dough until it is approximately 1 inch (1 cm) thick. Make sure the corners are crisp and equal by adjusting them. Spread the softened butter over the dough in an equal layer
  4. Brown sugar and a heavy dusting of cinnamon should be sprinkled on top equally. In a small bowl, combine the ingredients and press them into the butter. Roll up the dough into a log and squeeze the seam together to keep it from sticking. Place the seam-side down on a flat surface. Remove any unevenness on either end of the trimmer
  5. Cut the log in half lengthwise, then cut each half into seven pieces of equal size. Each one is around 112 inches (8cm) thick. Each cake pan should have 7 cinnamon buns in it: one in the middle, and six around the sides. Wrap the dish in plastic wrap and set it aside in a warm area to rise for thirty minutes. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). To create the icing for the cake. Using a medium-sized mixing bowl, whisk together the cream cheese, butter, whole milk, vanilla extract, and powdered sugar until smooth. Remove the plastic wrap off the food. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, or until they are golden brown
  6. While still warm, spread the icing evenly over the tops of the rolls. Enjoy

For14servings

  • 625g flour
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 12 cup unsalted butter(115g), melted
  • 2 cups whole milk(480mL), warm to the touch
  • 12 cup granulated sugar(100g)
  • 2 14 teaspoons active dry yeast
  • 5 cups flour(625g), divided
  • 14 cup melted butter (170g)
  • 14 cup light brown sugar(165g)
  • 2 teaspoons powdered cinnamon
  • 3 tablespoons flour
  • Softened cream cheese (4 oz) and 2 tablespoons butter (melted)
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (120g)
  • 4 oz cream cheese (55g)
  1. Make a generous amount of butter and spread it on two disposable foil pie/cake pans. Warm milk, melted butter, and granulated sugar are whisked together in a large mixing basin. The combination should be just warm, with a temperature ranging between 100 and 110 degrees Fahrenheit (37 and 43 degrees Celsius). If the temperature is higher, allow for a small cooling. 1 minute after adding the yeast, stir the mixture until it is well combined. Mix in 4 cups (500g) of all-purpose flour until barely mixed with a wooden spoon after adding the milk mixture
  2. For 1 hour, cover the bowl with a cloth or plastic wrap and place it in a warm location. When the dough has been sitting for 1 hour, it should have approximately doubled in size. Remove the cloth and stir in an additional 314 cup (95g) of flour, the baking powder, and the salt until well combined. Turn out onto a well-floured surface after thoroughly mixing. Lightly knead the dough, adding extra flour as needed, until it loses its stickiness but does not adhere to the work surface any longer
  3. To make a big rectangle, roll out the dough until it is approximately 1 inch (1 cm) thick. Make sure the corners are crisp and equal by adjusting them. Spread the softened butter over the dough in an equal layer
  4. Brown sugar and a heavy dusting of cinnamon should be sprinkled on top equally. In a small bowl, combine the ingredients and press them into the butter. Roll up the dough into a log and squeeze the seam together to keep it from sticking. Place the seam-side down on a flat surface. Remove any unevenness on either end of the trimmer
  5. Cut the log in half lengthwise, then cut each half into seven pieces of equal size. Each one is around 112 inches (8cm) thick. Each cake pan should have 7 cinnamon buns in it: one in the middle, and six around the sides. Wrap the dish in plastic wrap and set it aside in a warm area to rise for thirty minutes. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). To create the icing for the cake. Using a medium-sized mixing bowl, whisk together the cream cheese, butter, whole milk, vanilla extract, and powdered sugar until smooth. Remove the plastic wrap off the food. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, or until they are golden brown
  6. While still warm, spread the icing evenly over the tops of the rolls. Enjoy

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