Nothing beats the aroma of fresh cinnamon rolls baking in the oven, and my homemade cinnamon roll delight is no exception! This recipe is all about convenience and quick preparation, making it perfect for any busy morning or sweet craving. Just imagine sinking your teeth into warm, gooey rolls topped with a creamy glaze while sipping your favorite cup of coffee.
Why You'll Love These Cinnamon Rolls
Trust me; it’s a delightful way to start the day or to treat yourself after a long week. Plus, you can whip these up with ingredients you probably already have on hand—no special trips to the store needed!
Quick prep: You’ll have these rolls ready to bake in under 20 minutes—perfect for last-minute cravings!
Minimal ingredients: Most of the ingredients are pantry staples, so you can make these anytime.
Customizable: Feel free to add nuts, raisins, or even chocolate chips to the filling for a twist!
Perfectly gooey: These cinnamon rolls bake up soft and fluffy, with a deliciously sweet glaze that takes them to the next level.
Ingredients & Substitutions
To make these homemade cinnamon rolls, you’ll need all-purpose flour, granulated sugar, salt, instant yeast, milk, unsalted butter, and a large egg. For the filling, you'll need melted unsalted butter, brown sugar, and ground cinnamon.
For the glaze, you'll need powdered sugar, cream cheese, and vanilla extract.
- Flour: You can substitute with whole wheat flour for a heartier roll.
- Milk: Almond or oat milk works great if you’re dairy-free.
- Cream cheese: Swap it with Greek yogurt for a tangy twist in the glaze.
- Brown sugar: You can use coconut sugar for a lighter flavor profile.
How to make the best homemade cinnamon rolls
In a small saucepan, heat the milk to 105°F-115°F, then remove from heat (this step is optional, but I've found that it makes the cinnamon rolls better!) In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well.
Whisk the beaten egg into the warm (but not hot) milk. Then pour it into the dry ingredients, followed by the softened butter. Stir until a soft dough forms. If it feels too dry, add 1-2 tablespoons of warm water.
In a large mixing bowl, combine the flour, salt and. Mix well. Add an egg and pour in the warm milk and water mixture. Stir until a soft dough forms.
Transfer the dough onto a lightly floured surface. Knead for about 5 minutes, until the dough becomes smooth and elastic. Place the dough in a greased bowl and cover with a clean kitchen towel. Allow it to rise in a warm place for about 1 hour, or until it doubles in size.
While the dough is rising, prepare the filling. In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined. Once the dough has risen, punch it down to release any air bubbles. Roll it out into a rectangle shape, about ¼ inch thick.
Spread the filling evenly over the dough, leaving a small border around the edges.
Starting from one of the longer sides, tightly roll the dough into a log shape. Pinch the seam to seal. Using a sharp knife, cut the log into 9 or 12 equal-sized pieces.
Place the cinnamon rolls in a greased baking dish, leaving a little space between each roll. Cover with a kitchen towel and let them rise for another 30 minutes.
Preheat the oven to 375°F (190°C). Bake the cinnamon rolls for 15-20 minutes, or until golden brown.
While the cinnamon rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, soft cheese, and vanilla extract until smooth.
Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes.
Drizzle the glaze over the warm cinnamon rolls. Serve and enjoy!
Expert Tips
Let the dough rise in a warm spot: If your kitchen is chilly, try placing the dough near a warm oven or using a microwave (without turning it on) as a makeshift proofing box.
Don’t skip the kneading: Kneading helps develop gluten, making your rolls fluffier. Just 5 minutes on a floured surface is all it takes!
Be careful not to overbake: Keep an eye on your rolls as they bake; they should be golden brown on top but still soft in the center.
Glaze while warm: Drizzle the glaze over the rolls while they’re still warm for the best flavor absorption..
Serving Suggestions
These cinnamon rolls are great on their own but you can also serve:
- With a drizzle of maple syrup: It adds a touch of sweetness and a rich flavor that complements the cinnamon.
- Topped with a dollop of cream cheese frosting: This turns your rolls into an indulgent dessert that feels extra special.
- With a side of fruit or yogurt: For a balanced breakfast, pair your rolls with fresh fruit or a dollop of Greek yogurt.
- Paired with coffee or tea: These rolls are the perfect partner for a cozy cup of coffee or your favorite tea blend.
Homemade Cinnamon Roll
Equipment
- square pan 7x 7 or 9x13
Ingredients
- 2¾ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 tablespoons instant yeast
- ¾ cup milk warmed to 105℉
- 3 tablespoons unsalted butter softened
- 1 egg large
For the Filling:
- ½ cup unsalted butter melted
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 8 ounces cream cheese
- ½ teaspoon vanilla extract
Instructions
- In a small saucepan, heat the milk to 105°F-115°F, then remove from heat. This step is optional with instant yeast, you could skip this and add yeast directly to the dry ingredients.
- In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well.Whisk the beaten egg into the warm (but not hot) milk mixture. Then pour it into the dry ingredients, followed by the softened butter. Stir until a soft dough forms. If it feels too dry, add 1-2 tablespoons of warm water.
- Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm place for about 1 hour, or until doubled in size.
- While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
- After the dough has risen, punch it down and roll it out into a ¼-inch thick rectangle.Spread the filling evenly over the dough, leaving a small border around the edges. Roll it tightly from one of the long sides and pinch the seam to seal.
- Using a sharp knife, cut the log into 9 or 12 equal-sized pieces. Place the rolls in a greased baking dish, leaving a little space between each one. Cover with a kitchen towel and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the cinnamon rolls for 15-20 minutes, or until golden brown.
- Place the cinnamon rolls in a greased baking dish, leaving a little space between each roll. Cover with a kitchen towel and let them rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the cinnamon rolls for 15-20 minutes, or until golden brown.
- While the rolls are baking, whisk together the powdered sugar, softened cream cheese, and vanilla extract until smooth.
- Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes.
- Drizzle the glaze over the warm cinnamon rolls.
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