Home > Breakfast > Homemade Cinnamon Rolls Homemade Cinnamon Rolls March 17, 2019 | 45 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Deliciously gooey Homemade Cinnamon Rolls come with step-by-step photos, detailed instructions, and all my top tips for perfect rolls every single time. Create the ultimate breakfast or brunch by serving them alongside breakfast potatoes and this strawberry smoothie! Homemade Cinnamon Rolls If you ask my toddler what his favorite thing to eat is, he won’t hesitate at all to yell “CINNAMON ROLLS!” He loves them! Because of this, we make a lot of cinnamon rolls at our house, and subsequently, do a LOT of testing. The result of all that testing? This delicious Homemade Cinnamon Roll recipe just might become YOUR favorite thing to eat! I’ve included step-by-step photos and detailed instructions below, so you can make these — even if you don’t have much baking experience. If you get a chance to try these, let me know what you think in the comment section below! How to make Homemade Cinnamon Rolls Step One: Warm the milk and proof the yeast. Warm the milk to exactly 100 degrees and remove it from the stovetop. (I use a thermometer for precision.) Next, we proof the yeast, which means that we activate it. To do this, add the yeast and sugar on top of the warm milk and let it stand for 5-10 minutes. Do not stir the yeast into the sugar and milk. Step Two: Combine butter, vanilla, and egg. While the yeast is activating, melt 4 tablespoons of butter and let it cool back to room temperature – it’s important the butter isn’t hot so when it’s added to the egg, the egg doesn’t cook. Whisk together the butter, an egg yolk (reserve or discard the whites), and vanilla extract. Step Three: Combine the mixtures. Before combining the yeast with the butter and egg mixture, you need to be sure the yeast is activated. Activated yeast will have a bubbly foam on the surface, just like the picture below on the left. If you don’t get the foamy yeast, you’ll need to start again or you’ll end up with dense homemade cinnamon rolls. The 2 most common reasons for the yeast not activating is old/bad yeast, or the milk was too hot. Once you’ve verified the yeast is activated, whisk together the yeast with the butter and egg mixture (bottom right photo). Step Four: Add in the dry ingredients. Add all the dry ingredients to a stand mixer bowl. Mix together, then create an indent in the center of the dry ingredients. Add the wet ingredients from step 3 to the indent you created in the dry ingredients (bottom left picture). Mix on low speed with the dough hook until thick and slightly sticky (~2 minutes), scraping down the sides with a spatula as needed. Knead on medium speed until the dough gathers around the hook, (~5-6 minutes). If the dough is not gathering around the hook you can add a small amount of additional flour. The dough should be slightly sticky and tacky, so resist the urge to add too much additional flour; this will take away from the softness of the dough. Step Five: Let the dough rise. Gently form the dough into a ball, place it in a large, greased bowl, and cover. Let rise until doubled; about 45 minutes to 1 hour. PRO TIP: The dough will rise faster in a warm (not hot!) environment. There are a couple of ways we do this in our house. My husband will put his rising dough in front of our fireplace on low heat. I like to heat my oven to 170 degrees F, turn it off, add the bowl of dough, and keep the oven open just a crack. Step Six: Roll out the dough. Lightly flour a clean surface and roll out the dough. Try to get a rectangle shape that is approximately 15 x 12 inches (with the 15-inch side facing you). Avoid overworking the dough. Spread the butter, cinnamon, and brown sugar over the dough. Starting on the long end, tightly roll the dough in a jelly roll-style roll. You should end up with an even-sized cylinder. Cut the cylinder of dough into 12 even slices. (Use your measuring tape for perfect accuracy!) Step Seven: Let the rolls rise. Grease a 9×13-inch pan and place the cut homemade cinnamon rolls onto the pan. (This 9 x 13 Cake Pan is my favorite pan ever!) Cover the rolls and allow them to rise (again, in a warm environment for best results) for 20-30 minutes or until nearly double in size. Once the rolls have risen, pour warmed heavy cream evenly over the rolls. This makes the cinnamon rolls deliciously gooey, flavorful, and slightly caramelized around the edges. This tip comes from Tastes of Lizzy T and we don’t make our cinnamon rolls without it now. Step Eight: Bake and glaze. Place the cinnamon rolls in the oven and prepare the topping while they’re baking. Once the rolls are out of the oven, let them cool for 10-15 minutes before spreading the frosting evenly over the rolls. Enjoy while warm and gooey! Cinnamon Roll FAQs How do you make the best cinnamon rolls? I’ve sprinkled all my tips throughout this post to making the best possible Homemade Cinnamon Rolls, but here are my top tips: Practice: While that might sound silly, the more you make cinnamon rolls the better they get. (And I’m saying this from personal experience!) While I do believe you can make an awesome batch of cinnamon rolls by following these directions carefully, you’re sure to improve the more you make them! Avoid adding too much flour: While the dough might seem too sticky, adding too much additional flour will end up with a denser (less gooey and “light”) cinnamon roll. Are Homemade Cinnamon Rolls healthy? I would definitely categorize cinnamon rolls as a treat. While I wouldn’t consider them healthy, I think they’re a great treat to have in moderation! How do you make gooey cinnamon rolls? I mention this above, but the two “secrets” to gooey homemade cinnamon rolls are (1) avoid using too much flour in the dough and (2) covering them in heavy cream before baking. Do this and you’ll end up with gooey and fluffy cinnamon rolls! More delicious recipes French Toast (with a four-ingredient caramel syrup!) Acai Bowl (four flavors!) Healthy No-Bake Cookies Cinnamon Roll Cheesecakes (reader favorite!) The absolute best homemade pancakes with blueberry syrup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Homemade Cinnamon Rolls 5 from 12 votes - Review this recipe Deliciously gooey Homemade Cinnamon Rolls come with step-by-step photos, detailed instructions, and all my top tips for perfect rolls every single time. SAVE TO RECIPE BOX Print Recipe Homemade Cinnamon Rolls 5 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Deliciously gooey Homemade Cinnamon Rolls come with step-by-step photos, detailed instructions, and all my top tips for perfect rolls every single time. Course Breakfast, Dessert Cuisine American Keyword Homemade Cinnamon Rolls Prep Time 30 minutes Cook Time 18 minutes Dough Rising 1 hour 15 minutes Total Time 48 minutes Servings 12 large cinnamon rolls Calories 376kcal Author Chelsea IngredientsFor the Dough:1 cup whole milk (I wouldn't recommend a lower fat)2 and 1/2 teaspoons active dry yeast not instant or rapid rise1/3 cup + 1/2 teaspoon white granulated sugar4 tablespoons unsalted butter, melted and cooled to room temperature1/2 tablespoon pure vanilla extract1 large egg yolk2 and 3/4 cups all-purpose white flour, plus some additional flour as needed3/4 teaspoon fine sea salt1/2 teaspoon ground cinnamonFor the Filling:1/2 cup butter, softened1 cup brown sugar, packed (I like dark, but light works great too)2 tablespoons ground cinnamon1/3 cup heavy cream, slightly warmedFor the Frosting/Glaze4 ounces full-fat cream cheese, room temperature1/4 cup unsalted butter, room temperature1 cup powdered sugar1/2 teaspoon vanilla bean paste OR 1 teaspoon pure vanilla extractPinch of ground cinnamonPinch of fine sea salt InstructionsMake the Dough:Preheat the oven to 170 degrees F. Heat the milk in a medium pot over low heat until it reaches 100 degrees F. Remove the pot from heat and add in the yeast and 1/2 teaspoon sugar. Do not stir. Let sit until foamy, which should take roughly 5-10 minutes. (If the mixture doesn't foam, you may need new yeast, or you could have killed the yeast with milk that was too hot. Start over or your rolls won't rise.)While the yeast is proofing, melt the butter and let it return to room temperature. Once cooled, whisk in the vanilla extract and egg yolk until smooth. Whisk this mixture into the yeast/milk mixture.Using a stand mixer, mix together the flour, the remaining 1/3 cup sugar, the salt and the cinnamon. Once combined, make an indent in the center and pour the yeast mixture into that spot. Mix on low speed with the dough hook until thick and slightly sticky (~2 minutes), scraping down the sides with a spatula as needed. Knead on medium speed until the dough gathers around the hook, (~5-6 minutes). If the dough is not gathering around the hook, you can slowly add additional flour (1/4 cup up to 3/4 cup extra). You DO want the dough to be slightly sticky and tacky. Resist the urge to add too much additional flour as this will take away from the softness of the dough. The dough should gather around the dough hook and be slightly sticky and tacky, but not stick to your fingers.Remove the dough and shape it into a ball (it will be a little sticky!). Grease the mixing bowl with cooking spray or butter and return the dough to the bowl, turning to coat with the spray or butter. Cover with plastic wrap or a towel and let rise until doubled. This takes roughly 45 mins to 1.5 hours. Placing the dough in a warm environment will make it rise faster. (I turn off the oven that preheated to 170 degrees, add the bowl of dough into the oven, and crack the oven open 4-5 inches).Lightly flour a clean surface and roll out the dough. Try to get a rectangle shape that is approximately 15x12 inches (with the 15-inch side facing you). Avoid overworking the dough.For the Filling:In a large bowl, combine the 1/2 cup softened butter with the brown sugar and cinnamon. Beat until you have a thick mixture.Use a knife or spatula to spread the cinnamon-sugar mixture over the entire dough rectangle. Starting on the long side (closest to you), tightly roll up the dough jelly-roll style.Cut the roll of dough into 12 equal slices and place in a greased 9x13-inch ceramic or glass pan. (Avoid metal pans if possible.)Cover the rolls in the pan and allow them to rise until nearly doubled. Again, place in a warm environment to make them rise quicker. About 20-30 minutes.Preheat the oven to 375 degrees F. Warm the heavy cream for 15-20 seconds in the microwave (you don't want it hot, just not cold/straight from the fridge).Using a pastry brush, spread the heavy cream over the risen rolls and allow it to soak down, in, and around the rolls.Bake cinnamon rolls at 375 degrees F for 17-26 minutes, until the rolls are lightly golden brown at the edges and the center of the rolls are cooked through.For the Frosting/Glaze:While the rolls are cooling, prepare the frosting/glaze. Combine the room-temperature cream cheese and butter in a large bowl and beat until smooth and creamy, about 2-3 minutes. Add in the powdered sugar, vanilla, cinnamon, and salt. Beat until smooth.Allow cinnamon rolls to cool at room temperature for 10-15 minutes and then spread the glaze evenly over the rolls. Enjoy warm! Video Nutrition FactsCalories: 376kcal | Carbohydrates: 61g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 243mg | Potassium: 156mg | Fiber: 2g | Sugar: 36g | Vitamin A: 407IU | Calcium: 109mg | Iron: 2mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I’m having an overnight gathering for New Year’s and this will be perfect for breakfast on New Year’s Day! I have an old recipe for basic cinnamon rolls I’ve used several times, but this one convinced me to try something new! Beautiful pictures, and thank you for this recipe! Reply
Oh my gosh I am so sorry about your travel story. Man it sounds like you make a movie out of your trip! But it had a happy ending. I tell ya, I would love to have a pan of these baking in the morning in time for my morning coffee. Wow that would be such a luxury. Reply
Hi Chelsea! I’m a follower of Fit Foodie Lee and I just joined the blogging world about 3 months ago. I’m stoked that she linked to your page because I’ve never been on your site before. LOVE it! Totally just purchased your book, too, because I’m very eager to learn how to grow my blog. Thanks for putting resources out there for other bloggers. 😉 Reply
Goodness! I want to come stay so I can have some of these amazing cinnamon rolls in the morning! Reply
Love the recipe, never knew to use Brown Sugar inside, I rarely eat cinnamon rolls when I do their instant but if I’m out all try your recipe. Reply
Hi Chelsea! I just LOVE your blog. I’ve been going from recipe to recipe the past month making them. My family (including little ones) have really enjoyed them. Thank you! Quick question.. can I make these the night before serving them and bake them in the morning? Reply
I see the link for the 9 x 13 pan in your post, but I’m wondering where you got the white one in the pictures. It’s so pretty! Reply
Thank you so much Kate! 🙂 I actually got it a while ago at World Market; not sure if it’s still there, but hopefully you’re able to find it 🙂 Reply
Sorry Teddi! I’m definitely not vegan and don’t have too many vegan recipes on this site; I do have a good collection of vegetarian recipes though! Reply
I’m in the process of making these, however I cannot find where it’s listed to add the butter/vanilla/egg yolk mixture. I added it right after I added the yeast mixture to the dry ingredients. Also, I preheated my oven but am I supposed to put the dough in the oven to rise? I’m hoping these turn out as good as they look on your site! Reply
These are perfect for weekend brunch and holidays. Homemade cinnamon rolls are a tradition for holidays in our house and these are so good! Reply
I made these earlier this week. They were a hit. I couldn’t try one so I used my two guys to guinea pig for me. Well I did lick the spatula from making the frosting oh wow it was good. My other half and my son devoured the whole pan of them in one day. Thanks for the recipe. I am preparing to make for in the morning when the future in laws come for breakfast. Reply
Can I freeze these? If so do you recommend freezing them after they are baked and frosted or freeze before I bake them? Reply
I made these and they were a hit! Now I’m wanting to freeze them the next time I make them. You said in another comment to freeze after baking but before frosting. What temperature would you suggest reheating them up in the oven on and for how long? Thanks! Reply
Just baked these and they’re delicious! Baked at 375 for 20 minutes. Didn’t have heavy cream on hand so I omitted this step. Also used 2% milk as that’s what I had. My frosting was not pourable as yours appeared to be in the picture, but did spread easily. I’m going to freeze some to be shared with my Election Official co-workers on Super Tuesday next week. Thanks for a delicious recipe once again, Chelsea! Reply
Hi chef, first of all these rolls look like dreamy creamy cinnabon cinnamon rolls why don’t you use a whole egg instead of using only the yolk?? also I wanna ask you because I’ve found 2 recipes for potato dinner rolls..both call for almost the same ingredients but the 1st one calls for 2 whole eggs+6 tbsp butter but the 2nd one calls for 3 egg yolks+8 tbsp so please me which recipe do you prefer and why Thanks in advance! Reply
Probably the best I’ve ever eaten. I only had 1/2 block of cream cheese so I adjusted the glaze. Thank you! So good!! Reply
Hi, is it ok to substitute instant yeast? It’s had to find active dry yeast at this time? Thanks! Reply
A friend raves about this recipe and if really like to make them but I only have instant yeast. Is there anyway I can somehow use that? Reply
