These cinnamon rolls are the most delicious recipe you’ll ever want to try. Their soft and fluffy goodness is heavenly, and you’ll want to pair them with a hot cup of coffee or a glass of cold milk and savor every bite.
They’re a wonderful way to welcome fall and the holidays, but I try to limit making them to twice a year. If you decide to only bake these delicious Cinnamon Rolls once a year, I can assure you that it is worth the wait!
If you are ever in the mood for more delicious sweet treats, you will love my Pumpkin Spice Loaf recipe that’s perfect for the Fall time.
Homemade Cinnamon Rolls with simple ingredients!
Have you not made these delicious cinnamon rolls yet? Roll up your sleeves, put on your apron, and wash your hands. It’s time to get baking!
So what’s all in it!
Ingredients for the dough
- All Purpose Flour
- Granulated Sugar
- Baking Powder
- Instant Yeast
- Unsalted Butter (Melted)
- Milk (Warm)
- Eggs (Room Temp)
Ingredients for the Filling
- Butter(Soften)
- Brown Sugar
- Ground Cinnamon
Ingredients for the Icing
- Cream Cheese
- Sugar
- Vanilla
- Heavy Cream
When it comes to baking, the saying “If at first you don’t succeed, try and try again” definitely applies. I learned this the hard way when I attempted to make cinnamon rolls and failed multiple times before finally getting it right. It’s important to remember that perfecting a recipe often takes trial and error, and experimenting with different methods until you find what works best for you. Thankfully, I didn’t give up and my persistence paid off because these cinnamon rolls turned out to be absolutely delicious.
5 Helpful Tips you can use when making Cinnamon Rolls
1. Make sure that your Butter and Eggs are at room temperature.
2. Be sure to proof your Yeast before mixing in all the other ingredients.
3. Milk should be warm and not hot because this will kill off the yeast.
4. When adding the Flour be sure to add a little at a time.
5. Try to avoid over mixing the dough or kneading!
Want to bake some for a later time?
One of the best parts of making Cinnamon Rolls is that you can save some for later to bake. Once the dough has been rolled and cut, go ahead and separate the desired number of cinnamon rolls that you wish to bake and allow to rise for 25-30 minutes before baking.
For Freezing – place parchment paper on a baking sheet. Take the remaining rolls and line them onto the baking sheet to be placed in the freezer to flash freeze for 45 mins -1 hour. Then remove from the freezer place each cinnamon roll in a zip lock bag and place back into the freezer. These cinnamon rolls will keep for up to 3 months.
How to bake after freezing?
The best way is to take the cinnamon rolls out of the freezer the night before place them onto your baking dish cover them with plastic wrap. Place the dish into the refrigerator. On the day of baking take the dish out of the fridge and allow it to sit out for 30 minutes to allow the dough to become soft and rise for the second time. While the dough is sitting outside of the fridge this would be a good time to Preheat your oven to 350F. -375F (depending on your oven) Bake for 20 minutes or until the cinnamon rolls are light golden brown.
The Most Delicious Cinnamon Rolls
Equipment
- Rolling Pin
- Baking Dish
- Mixing Bowls
Ingredients
For the Dough
- 3½ cups All Purpose Flour
- 1/3 cup Granulated Sugar
- 1 cup Whole Milk
- 2 Eggs (Room Temperature)
- ½ stick Butter (Soften)
- ½ tsp. Salt
- 2 tbsp. Fast Rising Yeast
Filling
- 1½ cups Brown Sugar
- 3 tbsp. Ground Cinnamon
- 1½ sticks Butter
Icing
- 8 oz. Cream Cheese
- 1½ cups Confection Sugar
- 3 tbsp. Half n Half (only as needed if Icing is too thick)
- 2 tsp. Vanilla Extract
Instructions
Proofing the Yeast
- In a large Bowl, add in the Warm Milk, Sugar, Melted Butter and Yeast. Give a quick whisk and allow to sit for about 5 to 10 minutes until the Yeast looks like foam. Then add in your beaten eggs to the milk mixture.
For the Dough
- Combine the Flour, Salt and Baking Powder together and then add half of the flour mix to the milk mixture. stirring both the wet and dry ingredients together. Add in the remaining flour and mix until the dough is nice and soft but a bit sticky.
- Lightly sprinkle some flour onto your work surface and turn your dough onto the floured surface. Knead the dough until the dough is soft and springy not sticky.
- Grease a bowl with vegetable oil and place the dough into the greased bowl, Moving the dough around in the greased bowl to allow the oil to coat the dough. Then cover the bowl with a towel or plastic wrap. Allow the dough to rise for 1 hour in the microwave or warm area of your home. (This is the perfect time to mix up the Filling and make your Icing)
- Once the dough has doubled in size, press the center of the dough with you hand to release the air from the dough. Sprinkle more flour onto your work surface and turn the dough onto the floured surface.
- Dust the rolling pin with flour and roll the dough until you have a nice rectangle shape. Then spread the soften butter on top of the dough and then sprinkle on the Brown Sugar and Cinnamon Mixture nice and even.
- Pulling the dough gently as you’re rolling, making sure that the dough roll is nice and tight. Once the dough is rolled, cut and place on sprayed or buttered baking dish. Allow the cinnamon rolls to sit for 30 minutes covered with a towel or plastic wrap for the second rise. Preheat Oven 350° and Bake for 20 minutes.
Icing
- In a medium size bowl, mix together the Cream Cheese, Butter, Vanilla Extract and Powdered Sugar until well combined. (Add in half n half as needed if the icing is too thick).
Notes