Homemade Cinnamon Rolls Recipe

5 from 1 vote

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My Homemade Cinnamon Rolls Recipes has to be one of my all-time favorite things to make and to eat. I mean, who doesn’t like a sweet, fluffy roll that’s filled with 🧈 butter, brown sugar, and cinnamon?! My recipe is very straightforward and simple, just take care to read through the directions fully before starting. Since I personally don’t care about the icing, I did a very basic one here, but if you are a diehard cream cheese frosting fan, I have a great recipe here.

Why You’ll Love Homemade Cinnamon Rolls Recipe

Nothing, absolutely NOTHING, smells as wonderful as homemade 🤎 cinnamon rolls. You’ll be thrilled to know, that with a little bit of time, you can make these 💯 amazing rolls in your own kitchen. My recipe is super simple, and as long as you use fresh yeast and let the dough rise properly, you will make A+ rolls every time. They’re fluffy and tender, not too sweet and have just the right amount of cinnamon. I love a simple drizzle, but you could absolutely do a cream cheese frosting, too.

How to Prepare Homemade Cinnamon Rolls Recipe

🥣 In a bowl, add 1 tablespoon of sugar, one pack of active dry yeast and 1¼ cup warm milk.

🫧 Once it activates and foams up, it is ready to use. If it does not foam up, you have to start this step again.

🧈 In the bowl of your stand mixer, add the flour, 3 tablespoons of sugar, ¼ cup of melted butter, the activated yeast mixture and ½ teaspoon of salt.

🪝 Knead it with the dough hook attachment on medium-low speed until the dough forms and pulls away from the sides (about 7-8 minutes).

♨️ Drizzle the dough with oil, cover with a clean kitchen towel and let it rise in a warm spot away from drafts for 2 hours.

🥄 While the dough rests, add softened butter, brown sugar, cinnamon and salt to a bowl and then mix together until you form a thick paste.

👊 Once the dough has risen, punch it down and then oil up your counter a little bit so nothing sticks.

📏 Pour out the dough and roll it out into a nice rectangle, approximately 11 x 8 inches.

🌀 Spread on the filling evenly and roll up your dough jelly roll-style up, starting with the longer side into one big roll.

🔪 Cut the roll into 10 pieces using a sharp knife (or some unflavored dental floss) and set each roll onto a baking sheet lined with parchment paper.

⏲️ Cover with a clean kitchen towel and let it rest for another 30 minutes.

🌡️ Once it has risen, take off the cover and bake in a preheated 350F (175C) oven for 15-30 minutes or until golden.

🥛 Meanwhile, in a mixing bowl, stir the powdered sugar with vanilla extract and nut milk.

🥄 Drizzle the icing over the baked cinnamon rolls and enjoy!

Nonna’s Tip 🥄

Too much flour will make the dough tough and result in crumbly buns. The dough should be tacky before rising, but not sticky or wet. If it’s sticky or wet, add a tablespoon of flour at a time until you achieve the right consistency.

Homemade Cinnamon Rolls

Variations and Substitutions for Homemade Cinnamon Rolls Recipe

  1. You can make these Homemade Cinnamon Rolls plant-based by using unflavoured almond milk and a plant-based butter like Earth Balance.
  2. If you try using gluten-free flour, please use the 1-1 baking flour from Bob’s Red Mill and let me know how it was in the ✏️ comments.
  3. You can customize the filling by adding chopped nuts, raisins, or other 🍓 dried fruits. For a different flavor, try spreading a layer of fruit preserves or 🍫 chocolate spread before rolling up the dough.

Similar Recipes

Best Served With

  • Serve these Homemade Cinnamon Rolls for a sweet breakfast treat, along with a bowl of yogurt.
  • For a yummy 3 pm pick-me-up with a ☕ coffee or tea.
  • Serve this with a high-protein breakfast dish, such as scrambled 🥚 eggs, turkey bacon or my Homemade Breakfast Sausage Recipe.

Common Questions

What if my yeast doesn’t foam up?

If your yeast doesn’t foam/activate, it might be old or the water temperature might be incorrect. Make sure the milk is warm (about 110°F/43°C) but not hot. If it still doesn’t foam, start over with fresh yeast.

How can I make these ahead of time?

You can prepare the rolls up to the point of the second rise. Instead of letting them rise, cover and refrigerate overnight. The next day, let them come to room temperature and rise before baking as directed.

how can I store these cinnamon rolls?

The cinnamon rolls are best served the day of, but they store well in a container once cooled for a few days and can be reheated.

can these homemade cinnamon rolls be frozen?

Yes, cover the baked buns tightly and then freeze. When you’re ready to enjoy, thaw them overnight in the fridge. The next morning, cover the dish with foil and bake at 350°F (175C) for 20 minutes.

what other fillings can I use?

You can customize the filling by adding chopped nuts, raisins, or other dried fruits. For a different flavor, try spreading a layer of fruit preserves or chocolate spread before rolling up the dough.

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls Recipe

Nothing smells as wonderful as homemade cinnamon rolls. My recipe is so simple, and as long as you use fresh yeast and let the dough rise properly, you will make fluffy rolls every time.
5 from 1 vote
Course: Bread, Dessert
Cuisine: American
Servings: 10 Rolls
Author: The Modern Nonna
Prep Time: 30 minutes
Cook Time: 30 minutes
Rising Time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes

Ingredients 

Activating the Yeast

  • 1 ¼ cup warm milk, or almond milk
  • 1 tablespoon sugar
  • 1 package active dry yeast, or 2 1/4 teaspoons

For the Stand Mixer

  • 3 cups all-purpose flour
  • 4 tablespoons butter, melted, 1/4 cups or 1/2 stick
  • 3 tablespoons sugar
  • Yeast mixture above
  • ½ teaspoon salt

For the Filling

  • 8 tablespoons unsalted butter, 1 stick or Earth Balance
  • ½ cup light brown sugar, or coconut sugar
  • 1.5 tablespoons cinnamon
  • ½ teaspoon salt

For the Icing

  • 1 cup powdered sugar
  • ½ tsp vanilla
  • 1 tablespoons nut milk, add more to adjust consistency

Instructions 

  • In a bowl start by activating the yeast by adding 1 tablespoon of sugar, one pack of the active dry yeast and 1 + ¼ cup warm milk.
  • The milk must be warm, not hot, and not cold. Once it activates and foams up, it is ready to use. If it does not foam up, you have to start this step again.
  • In your stand mixer you can now add the flour, 3 tablespoons of sugar, ¼ cup of the melted butter, the activated yeast mixture and ½ teaspoons of salt. Knead it with the dough hook attachment on medium-low speed until the dough forms and pulls away from the sides. Mine took 7-8 minutes.
  • Oil it up, cover it and let it rise in a warm spot away from drafts for 2 hours.
  • While it rests you can combine the filling. In a bowl add the softened butter, brown sugar, cinnamon and salt and incorporate until a nice thick paste.
  • Once the dough has risen, punch it down and oil up your counter a little bit so nothing sticks. Pour out the dough and roll it out into a nice rectangle, approximately 11 by 8 inches. Spread on the filling evenly and begin to roll up your dough jelly-roll style up starting with the longer side into one big roll.
  • Cut the roll into 10 pieces using a sharp knife or some dental floss and set each roll into a baking sheet lined with parchment paper. Cover and let it rest for another 30 minutes.
  • Once it has risen, take off the cover and bake in a pre-heated 350F (175C) oven for 15-30 minutes or until golden. Mix the icing together and pour on top. Store them in an airtight container in the refrigerator once they cool and re-heat any time.
  • To freeze the baked rolls, bake as directed and cool completely. Tightly cover them and freeze. When ready to use, thaw overnight in the fridge. The next morning, cover and bake at 350F (175C) for 20 minutes.

Video

Nutrition

Calories: 389kcal, Carbohydrates: 59g, Protein: 5g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 287mg, Potassium: 118mg, Fiber: 2g, Sugar: 29g, Vitamin A: 477IU, Vitamin C: 0.05mg, Calcium: 71mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread, Dessert
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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