Imagine waking up to the irresistible aroma of freshly baked cinnamon rolls, their buttery, brioche-like dough spiraling into a sweet, cinnamon-laced embrace. Topped with a delicate drizzle of powdered sugar glaze, these aren’t just any pastries; this is the Best Cinnamon Rolls Recipe you’ll ever encounter, promising a truly unforgettable breakfast experience. Treat your loved ones to this ultimate homemade delight, perfect for cherished weekend moments, special occasions like Mother’s Day, or simply to elevate any ordinary day into something extraordinary.
There’s an unparalleled joy in creating something truly delicious from scratch, and these Homemade Cinnamon Rolls deliver on every front. Their tender texture and rich flavor stand in a league of their own, making them an instant family favorite and a guaranteed crowd-pleaser. With a straightforward recipe designed for both novice and experienced bakers, you’re just a few steps away from crafting bakery-quality cinnamon buns right in your own kitchen.
Why These Homemade Cinnamon Rolls Are a Must-Make
The journey to perfecting these homemade cinnamon rolls began out of a genuine craving for something sweet and comforting. During a period of abstaining from desserts, the desire for a warm, gooey cinnamon bun became undeniable. This longing sparked a dedicated quest to find, test, and ultimately perfect a recipe that would satisfy even the most discerning sweet tooth.
- Sometimes, a sweet breakfast is exactly what you need to kickstart your day or make a weekend morning feel special. These rolls are the perfect indulgence.
- After rigorously testing multiple cinnamon roll recipes, this particular one consistently emerged as the absolute best. Its superior flavor, texture, and ease of preparation truly set it apart from the rest.
- The hallmark of these rolls is their exquisitely tender, buttery dough. It’s so rich and satisfying that all it needs is a simple, delicate drizzle of powdered sugar glaze to achieve absolute perfection.
- Beyond the taste, the experience of baking these rolls fills your home with an incredible aroma that evokes warmth, comfort, and happiness, creating lasting memories.
Baking these rolls is more than just following a recipe; it’s an act of love. The process, from mixing the dough to watching it rise, is deeply satisfying. The end result is a pan full of golden-brown, fragrant treats that bring smiles and warmth to any table. Whether it’s for a special brunch or just a treat yourself moment, these rolls consistently deliver a delightful experience.
Rave Reviews and Reader Endorsements
Don’t just take our word for it! The popularity and success of this recipe are widely celebrated by home bakers who have fallen in love with these rolls. Hearing feedback from those who have tried and loved the recipe is incredibly rewarding, reinforcing that these truly are the best cinnamon rolls.
From Angela:
Best Cinnamon Rolls Ever!! ❤️ I have made these several times & they turn out perfect every time. This has become my “Go To” recipe for Cinnamon Rolls.
These glowing endorsements highlight the reliability and deliciousness of this recipe. It’s a testament to the careful balance of ingredients and techniques that ensure consistent, outstanding results every single time. Join the ranks of happy bakers who have made this their staple homemade cinnamon buns recipe.
Embracing the Art of Homemade Cinnamon Buns
The tradition of baking from scratch holds a special place in many families. For instance, Bill’s grandmother was a master baker, effortlessly creating dinner rolls, various breads, pies, and, of course, magnificent cinnamon rolls every weekend. Her baking was legendary, and she spoiled her family with an endless supply of incredible baked goods. What made her art even more remarkable was her ability to bake entirely by feel, without relying on written recipes. While this made her creations uniquely hers, it also meant that her precious culinary secrets were not formally passed down.
In my own family, our journey with breakfast treats has evolved. For many years, our pantry held a cherished stash of Sara Lee frozen cinnamon rolls, a quick microwave zap away from instant gratification. We also enjoyed the convenience of “easy” cinnamon rolls from a can. While these options offered quick fixes for our sweet cravings, there was always a subtle yearning for that truly fresh, authentic taste.
When it seemed the beloved Sara Lee product might be discontinued, a wave of sadness swept through our household – visible tears might have been absent, but the disappointment was palpable. This moment served as a catalyst, pushing me to explore the world of homemade baking more deeply. While the idea of making yeast dough from scratch can seem daunting at first, especially for those accustomed to shortcuts, the truth is, with the right tools—like a trusty KitchenAid mixer equipped with a dough hook—it becomes a much less intimidating and incredibly rewarding process.
I encourage you to embark on this delightful baking adventure with us. This particular recipe for our favorite homemade cinnamon buns is not just a set of instructions; it’s an invitation to experience the warmth, aroma, and unparalleled taste of truly homemade goodness. The satisfaction of pulling a pan of golden, fluffy cinnamon rolls from the oven, knowing you created them with your own hands, is an experience that simply cannot be matched by any store-bought alternative. Give this recipe a try, and prepare to be amazed by the delicious results.
Essential Ingredients for Perfect Cinnamon Rolls
The secret to truly outstanding cinnamon rolls lies not just in the technique, but in understanding the role each ingredient plays. This recipe uses readily available kitchen staples, ensuring that these delectable treats are within reach for any home baker.
- Kitchen Staples: Your pantry likely already holds the fundamental components: all-purpose flour, corn starch, granulated sugar, salt, ground cinnamon, and milk. These form the backbone of both the dough and the irresistible filling.
- Whole Milk: This is crucial for a rich, tender dough. Ensure the milk is warm, ideally between 105°F and 115°F (40°C-46°C). It should feel comfortably warm to the touch, not hot. Crucially, do not exceed 120°F (49°C), as excessively hot liquid will kill the yeast, preventing your dough from rising.
- Instant Yeast: One packet, or 2 ¼ teaspoons, is typically sufficient. Using instant yeast simplifies the process as it can be mixed directly with the dry ingredients. For reliable results, I highly recommend a high-quality brand like Red Star Platinum Yeast, which is known for its consistent performance. Always check the expiration date on your yeast packet; old yeast is the most common culprit for dough that fails to rise.
- Eggs: Large eggs are specified. For optimal incorporation and to contribute to a smooth, cohesive dough, always bring your eggs to room temperature before mixing. This allows them to blend more evenly with other ingredients.
- Butter: Room temperature butter is key for both the dough and the filling. For the dough, cut it into 12 pieces to facilitate easier incorporation. Salted butter works perfectly fine in this recipe and can even enhance the overall flavor balance.
- Brown Sugar: This provides the signature caramel-like sweetness to the filling. When measuring brown sugar, always pack it firmly into the measuring cup to ensure accurate quantity and the best consistency for your filling.
- Powdered Sugar: Essential for the silky-smooth glaze. For a lump-free, impeccably smooth icing, it is critical to sift the powdered sugar before mixing it with the liquids.
- Vanilla Extract: For the most authentic and delicious flavor, always use real vanilla extract. Avoid artificially flavored substitutes, as they can impart a chemical taste. High-quality brands, such as Nielsen-Massey, make a noticeable difference in the final aroma and taste of your glaze.
Each ingredient plays a vital role in creating the tender texture, aromatic filling, and delightful glaze that define these exceptional homemade cinnamon rolls. By paying attention to these details, you set yourself up for baking success.
Mastering the Art of Yeast Baking: Pro Tips for Perfect Cinnamon Rolls
Baking with yeast might seem intimidating at first, but with a few fundamental tips and a little practice, you’ll be creating beautiful yeast breads and cinnamon rolls with confidence. Here’s some expert advice to ensure your homemade cinnamon rolls turn out perfectly tender and fluffy every time.
- Always Check Your Yeast’s Expiration Date: This simple step is absolutely critical. Yeast is a living organism, and if it’s expired or inactive, your dough won’t rise. Using fresh, active yeast is the foundation of successful yeast baking.
- PRO-Tip: Do not use expired yeast. There’s nothing more frustrating than investing time and ingredients into making dough only to find it won’t rise (or “proof”) due to old, outdated yeast. A quick check can save you a lot of disappointment.
- Precision in Liquid Temperature: Yeast thrives in a specific temperature range. Use an instant-read thermometer to accurately check the temperature of your warm liquids, especially milk.
- PRO-Tip: If the liquid is too hot (above 120ºF or 49ºC), it will kill the yeast, rendering it inactive. Conversely, if the liquid is too cold, the yeast won’t activate properly, resulting in slow or no rise. Aim for the sweet spot between 105ºF and 115ºF (40ºC-46ºC). The resulting rolls from dead yeast will be dense, heavy, and utterly disappointing!
- Salt’s Role and Placement: While essential for flavor and controlling yeast activity, salt can also inhibit or kill yeast if it comes into direct contact in high concentrations. Always add salt along with the flour and other dry ingredients, rather than directly into the yeast-liquid mixture.
- The Importance of Kneading: Kneading is not just a step; it’s a vital process that develops the gluten in the flour. This gluten network provides the structure and elasticity necessary for a light, airy, and chewy dough. I highly recommend using a stand mixer with a dough hook for effortless and efficient kneading. It saves your arms and ensures thorough development.
- PRO-Tip: When using a stand mixer for extended kneading, monitor the motor’s heat. If it becomes too warm, give it a brief rest to prevent overheating and potential damage. A well-kneaded dough should be smooth, elastic, and spring back when gently poked.
- Understanding Proofing Times: Yeast dough typically requires two proofing periods. The first proof occurs after the dough is mixed and kneaded; it’s placed in a greased bowl, covered, and left in a warm environment until it doubles in size. The second proof happens after the dough has been shaped into rolls or loaves, allowing them to plump up before baking.
- PRO-Tip on Proofing Environment: Patience is key during proofing. Do not try to rush the process by placing the dough in an excessively hot location. While warmth is good (around 80-85ºF or 27-29ºC), extreme heat can cause the dough to over-proof too quickly, leading to a coarse texture and potential collapse during baking. A clever trick is to place a pan of hot water in your oven (turned off) to create a gently warm, draft-free environment for your dough to rise.
- Achieving Perfect Doneness: The internal temperature is a reliable indicator of a fully baked yeast bread.
- PRO-Tip: The internal temperature of a fully baked yeast bread or roll should be between 195ºF and 210ºF (90ºC-99ºC), depending on the specific recipe and desired texture. Use an instant-read thermometer for accuracy.
- Effortless Glaze Creation: Wondering how to make the perfect glaze for cinnamon rolls? It’s incredibly simple! Whisk together sifted powdered sugar, milk, and vanilla extract until smooth. For a thinner glaze, add a tiny bit more milk, a few drops at a time. If you prefer a thicker, more opaque glaze, gradually mix in a little more powdered sugar.
- Pro-Tip: For the smoothest icing, free from any lumps, always sift your powdered sugar before adding the liquids. This ensures a beautifully consistent and pourable glaze.
By following these detailed tips, you’ll demystify yeast baking and consistently achieve light, fluffy, and utterly delicious homemade cinnamon rolls that will impress everyone.
A Detailed Step-by-Step Guide to Crafting Perfect Cinnamon Buns
Creating these delightful cinnamon buns is a rewarding process, made easy with a clear step-by-step approach. Follow these instructions carefully, and you’ll soon be enjoying warm, gooey, homemade goodness.
Step 1: Mixing the Dough
- Begin by gathering all your ingredients. Ensure everything is measured and ready. For this recipe, standard all-purpose flour works beautifully; you don’t specifically need bread flour. As previously mentioned, I prefer instant yeast, specifically Red Star Platinum Yeast, for its consistent results. Crucially, your butter should be at room temperature for optimal mixing.
- Gently warm your milk. Before combining it with the yeast, always check its temperature with an instant-read thermometer. Remember, it should be warm to the touch but not exceed 120ºF (49ºC) to protect the yeast.
- Decide on your kneading method: by hand or using the dough hook on your stand mixer. The latter is my preferred choice for its efficiency and ease, ensuring a perfectly kneaded dough every time.
- In the bowl of your stand mixer (or a large mixing bowl if kneading by hand), combine the flour, cornstarch, granulated sugar, and salt. Give them a quick stir to mix.
- With the mixer on low speed, slowly pour in the warm milk mixture containing the yeast and eggs. Continue mixing until the dough just starts to come together, about 1 minute.
- Increase the mixer speed to medium and add the room temperature butter, one piece at a time, allowing each piece to incorporate fully before adding the next.
- Switch to the dough hook attachment (if using a stand mixer) and continue to mix the dough for about 10 minutes. The goal is a smooth, elastic dough that pulls away cleanly from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead it a few times by hand to form a smooth ball.
Step 2: Proofing the Dough
Like most yeast-based doughs, this one benefits from two distinct proofing periods. The first occurs immediately after mixing, allowing the dough to develop flavor and rise. The second takes place after the rolls are shaped, giving them their final fluffy texture before baking.
- For the initial proofing, use a lightly greased bowl. This prevents the dough from sticking and makes it easy to remove once it has risen.
- Place the dough ball into the greased bowl, turning it once to coat all sides lightly. Cover the bowl securely with plastic wrap to prevent a skin from forming on the dough.
- Find a warm, draft-free spot in your home for the dough to rise. An ideal room temperature is between 80-85ºF (27-29ºC). Some modern ovens have a “proof” setting, typically around 85ºF, which is perfect. Let the dough rest until it has visibly doubled in size, which usually takes about 2 hours, but can vary depending on your environment.
Step 3: Shaping the Rolls
The shaping process is where your cinnamon rolls truly begin to take form, creating those beautiful, cinnamon-swirled layers.
- While the dough is proofing, prepare your filling. In a small bowl, thoroughly mix the brown sugar, ground cinnamon, and salt until well combined.
- Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface.
- Using a rolling pin, roll the dough into a large rectangle, approximately 18 inches by 18 inches. Aim for an even thickness across the entire surface.
- Generously spread the softened butter evenly over the entire surface of the dough, extending almost to the edges.
- Evenly sprinkle the prepared brown sugar and cinnamon filling over the buttered dough. Gently press the filling into the butter to ensure it adheres well.
- Starting with the long edge nearest to you, carefully roll the dough into a tight cylinder. Keep the roll as snug as possible to ensure well-defined swirls. Once rolled, lightly pinch the seam to seal it closed.
- Using a sharp knife or, for perfectly clean cuts, a piece of dental floss (unflavored), cut the rolled dough into 12 equal pieces, each about 1.5 inches thick.
- Lightly grease a 9 x 13-inch baking pan. Arrange the cut cinnamon roll pieces, cut side down, in the prepared pan, leaving a small space between each as they will expand during the second proof.
- Cover the pan loosely with plastic wrap and return it to a warm spot for a second proof. Let the rolls rise until they have nearly doubled in size and look visibly puffy, typically about 1 hour.
Step 4: Baking and Glazing
The final steps bring your homemade cinnamon rolls to their glorious completion.
- Preheat your oven to 350ºF (175ºC).
- Bake the rolls for 35-40 minutes, or until they are golden brown on top and cooked through. If they start to brown too quickly, you can loosely tent the pan with aluminum foil.
- While the rolls are baking, prepare your glaze. In a medium bowl, whisk together the sifted powdered sugar, milk, and vanilla extract until completely smooth and pourable. Adjust consistency with more milk (for thinner) or more powdered sugar (for thicker) as desired.
- Once baked, remove the rolls from the oven and let them cool in the pan for about 10-15 minutes. This allows them to set slightly before glazing.
- With a spoon or spatula, generously drizzle the prepared glaze over the slightly warm cinnamon rolls. The warmth will allow the glaze to melt slightly, creating a beautiful, glossy finish.
Serve your magnificent homemade cinnamon buns warm and enjoy the fruits of your labor!
Frequently Asked Questions About Cinnamon Rolls
Here are answers to some common questions that arise when baking these delicious treats, ensuring you have all the information you need for success.
The quintessential cinnamon roll filling features a simple yet perfect trio: softened butter, granulated sugar, and ground cinnamon. For a deeper flavor with rich, caramel undertones, many bakers, including for this recipe, opt to use brown sugar instead of or in addition to granulated sugar.
A Pyrex or other ceramic baking dish is highly recommended for baking cinnamon rolls. These materials help to minimize any potential reaction between the acidic ingredients in the rolls and metal, which can sometimes occur. Furthermore, ceramic and glass pans are superior at retaining and distributing heat evenly, leading to more consistently baked, beautifully golden-brown rolls.
One effective way to minimize filling ooze is to use soft, room-temperature butter rather than melted butter when spreading it on the dough. Soft butter creates a more stable base for the sugar and cinnamon, helping it stay contained within the swirls. Some bakers also suggest incorporating a small amount of cornstarch into the filling mixture to act as a thickener; however, I haven’t personally tested this method with this specific recipe.
Absolutely! You can prepare the dough and shape the rolls the night before. After placing them in the greased baking pan, cover them tightly with plastic wrap and refrigerate overnight. In the morning, take them out of the fridge and let them proof at room temperature for 1-2 hours, or until visibly puffy, before baking as directed. This is a great make-ahead option for fresh morning treats!
Leftover cinnamon rolls are best stored in an airtight container at room temperature for up to 2-3 days. For longer storage, or if they contain a cream cheese frosting, refrigerate them. To reheat, a quick zap in the microwave for 15-30 seconds, or warming them in a preheated oven at 300°F (150°C) for 5-10 minutes, will bring back their soft texture and delightful aroma.
Yes, you can freeze them! You have two main options:
Unbaked: After shaping the rolls and placing them in the pan, cover tightly with plastic wrap and then foil, and freeze for up to 2-3 weeks. When ready to bake, thaw them overnight in the refrigerator, then let them proof at room temperature before baking.
Baked: Allow baked and cooled rolls (with or without glaze) to freeze individually on a baking sheet, then transfer to a freezer-safe bag or container for up to 1-2 months. Thaw at room temperature or reheat from frozen.
Explore More Delicious Recipes
If you’ve enjoyed mastering these homemade cinnamon rolls, you’ll love exploring other delightful baked goods and breakfast treats. Expand your repertoire with these fantastic recipes:
- Cake Mix Cinnamon Rolls from Love from the Oven
- Better Than Cinnabon Cinnamon Rolls Recipe from A Spicy Perspective
- Giant Cinnamon Roll Cake with Vanilla Glaze from Baked by Rachel
- Cinnamon Bubble Roll
- Moomies Cinnamon Buns
- Homemade Orange Rolls
- Classic Cinnamon Rolls
- All my Best Breakfast Recipes
- All my Best Bread Recipes
We hope this detailed guide encourages you to dive into the wonderful world of homemade baking. These best cinnamon rolls are more than just a recipe; they’re an experience waiting to be created and savored.
Have you ever made homemade cinnamon rolls? If you give these a try and enjoy them as much as we do, please consider coming back and leaving a rating and comment. Your feedback helps others discover and trust this amazing recipe!
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The Best Cinnamon Rolls Recipe
30 minutes
40 minutes
1 hour 10 minutes
12 rolls
Tender, perfect glazed cinnamon rolls
Ingredients
Dough:
- ¾ cup warm whole milk
- 1 packet (2 ¼ teaspoons) instant yeast, I used Red Star Platinum Yeast
- 3 eggs, at room temperature
- 4 ¼ cups flour
- ½ cup corn starch
- ½ cup sugar
- 1 ½ teaspoons salt
- 12 tablespoons (1 ½ sticks, butter, at room temperature, cut into 12 pieces
Filling:
- 1 ½ cups brown sugar
- 1 ½ tablespoons cinnamon
- 4 tablespoons butter, at room temperature
Glaze:
- 1 ¼ cups powdered sugar, sifted
- 2 tablespoons milk
- ½ teaspoon vanilla
Instructions
- Grease a 9 x 13-inch baking pan. Set aside.
- Combine the warm milk and yeast in Pyrex in a bowl and whisk until the yeast dissolves. Mix in the eggs.
- In the bowl of a stand mixer with the paddle attachment, combine the flour, cornstarch, sugar, and salt. Mix to combine.
- With the mixer on low, slowly add the warm milk mixture and continue mixing until the dough comes together for about 1 minute.
- Increase the speed to medium and add the butter, one piece at a time, till incorporated.
- Switch to the dough hook and continue to mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes.
- Knead the dough a few times on a lightly floured surface and form the dough into a smooth ball.
- Place the dough in a greased bowl. Cover with plastic wrap and place in the warm spot and let rest till doubled in size, about 2 hours.
- Mix the brown sugar, cinnamon, and salt together in a small bowl.
- Punch down the dough and roll into an 18-inch square on a lightly floured surface and spread with the softened butter.
- Sprinkle the filling evenly over the dough and press gently.
- Starting with the edge nearest you. roll the dough into a cylinder and pinch lightly to seal the seam.
- Cut the roll into 12 equal pieces (I used a piece of dental floss) and place the pieces, cut side down, in the prepared pan.
- Cover the pan with plastic wrap and let rise in a warm spot until doubled, about 1 hour.
- Preheat oven to 350 º. Bake the rolls for 35-40 minutes, until they are golden brown.
- While the buns bake, make the glaze by whisking the powdered sugar, milk, and vanilla in a medium bowl and set aside.
- Let rolls cool for about 15 minutes, then drizzle on glaze with a spoon.
Notes
Adapted from Cook’s Country.
Total time does not include proofing time.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Smithcraft Stainless Steel Measuring Cups Set
- Measuring Spoons
- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- Set of Glass Mixing Bowls
- 9 x 13 Baking Pan
- 9 x 13 Revol Ceramic Baking Dish
Nutrition Information:
Yield:
12
Serving Size:
1 roll
Amount Per Serving:
Calories: 446Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 69mgSodium: 359mgCarbohydrates: 83gFiber: 2gSugar: 43gProtein: 7g
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