Bart’s Cinnamon Rolls Recipe – This cinnamon roll recipe produces perfectly light and fluffy cinnamon rolls every time! So simple to make, this is a family favorite cinnamon roll recipe! (Video Included!)
Cinnamon rolls are one of my favorite things in the whole wide world.
Good cinnamon rolls that is.
I hate to say it, but I’m kinda picky about them.
I like my cinnamon rolls to be made from scratch, soft, fluffy, tender and not too bready, with the perfect ratio of cinnamon, and with just the right amount of cream cheese icing on the top.
My mouth is watering just thinking about them.
I have a confession to make about this recipe.
It’s my husband’s and until recently, he kept his recipe a secret.
He took his mother’s prized cinnamon roll recipe and tweaked it just a bit to make the most perfect cinnamon rolls I’ve ever tasted.
Goodness gracious am I ever thankful he’s finally sharing his recipe.
I think you’ll be pretty thankful for his cinnamon roll recipe, too.
Cinnamon Rolls Recipe
How to Make Cinnamon Rolls
Here’s the step-by-step process, including photos, of how Bart makes his perfect cinnamon rolls! We have also included a video to help you as well.
Pour the yeast and sugar into your warmed milk.
Note, the milk should not be warmed above 110ºF or it will kill the yeast. You can double check the temperature with an instant read thermometer.
Allow the yeast to bubble.
Mix in the butter, salt, eggs, and flour. Mix until well-combined.
While the recipe calls for 4 1/2 cups of flour, you should note that the amount of flour in any yeast dough recipe may need to be adjusted slightly depending on the weather, humidity, etc. We generally use 4 1/2 cups of flour, but may need to add a bit more, a tablespoon at a time, for the dough to form the perfect yeast dough ball. The dough should be tender, smooth and resilient.
Turn the dough onto a lightly floured counter. Gently knead to form a soft dough.
Place the dough in a large buttered glass bowl. Now, let the dough work it’s magic and rise until the dough has doubled in size. We like to cover the dough bowl with a tea towel that is damp with warm water. Then store the bowl in a slightly warm, dry place as it doubles in bulk.
Once the dough has doubled in size, place the dough onto a large lightly floured surface. We use one end of our island countertop for rolling the dough.
If you are limited on space, divide dough in half and repeat the next steps for each portion of the dough.
Roll the dough to about 1/4 inch thickness.
Spread softened butter on your dough.
This is one of the most important steps to a yummy cinnamon roll. Don’t skimp.
Mix together your brown sugar and cinnamon and sprinkle liberally all over the buttered dough.
I like for my cinnamon rolls to taste like cinnamon rolls. So this is a good balance of cinnamon and sugar for the filling. It’s absolutely perfect for me, but if there is any area to make your own with this recipe, it would be the portion of cinnamon and sugar for the filling. You could reduce if you like.
But I wouldn’t.
Make sure you’ve gotten every little bit of your dough covered with the cinnamon and sugar filling. You’ll want every little bite to have some of this deliciousness.
Gently begin rolling the long edge of your dough.
Grab a long piece of dental floss or thread, about a foot long, and slide it under one end of your rolled dough.
Quickly pull the two ends of your thread together to cut the dough at about 3/4 to 1 inch.
Place rolls onto a buttered, rimmed baking sheet and allow the rolls to rise for 30 minutes. Go ahead and turn on your oven to 400 degrees now to be preheating for baking.
This is the stage that you can wrap your baking sheet well with wrap and place into the refrigerator to slowly rise for our unbaked make ahead cinnamon rolls. You can then bake them within 48 hours.
Stare at your sweet puppy or play with your kids during this part. Or, better yet, you could go ahead and mix up your icing. (This is our sweet Ranger as a tiny pup in 2010.)
Pop your cinnamon rolls into your oven and bake until your rolls are slightly brown and not doughy. For my oven, this takes about 10 – 12 minutes.
You absolutely, without a doubt, do NOT want to over bake these babies. That would be an absolute travesty.
When they are done, they should look like this, perfectly golden brown yet still tender and soft.
And there it is. The most perfect cinnamon roll I’ve ever put into my mouth.
How to Make-Ahead, Store and Freeze Cinnamon Rolls
There are a few ways that you can make these cinnamon rolls ahead.
Baked – These cinnamon rolls keep well on the counter for up to 3 days. Simply cover them and keep in a cool, dry place.
Unbaked – I am often asked if you can keep the unbaked cinnamon rolls in the refrigerator overnight and then bake the next morning. Yes! You sure can! Simply prepare the cinnamon rolls without baking, cover them tightly and refrigerate. Then bake them fresh when you plan to serve them. The yeast dough based cinnamon rolls will last in the refrigerator up to 3 days but is best cooked within 48 hours.
When ready to bake, simply remove from the refrigerator as your oven is preheating and then bake, frost and serve!
How to Freeze
To freeze, bake as directed in the recipe without frosting the rolls. Let them cool completely, wrap them well with plastic wrap followed by foil and freeze up to 3 months.
To serve from frozen, thaw the baked rolls in the refrigerator overnight. Then, remove both wraps, and reheat in a 300°F oven for about 10 minutes until they are warmed through. Once they are warmed throughout, frost them while still warm and serve!
Here’s his Cinnamon Roll Recipe. I think you are going to love ’em!
Cinnamon Roll Recipe
Cinnamon Roll Dough:
- 1 cup warm milk
- 2 1/4 teaspoons yeast (1 yeast packet)
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 2 teaspoons Kosher salt
- 2 large eggs
- 4 1/2 cups all-purpose flour + a little for handling adjust flour as needed for humidity by adding 1 tablespoon at a time as needed for the dough to be soft, tender, and resilient.
Cinnamon Roll Filling:
- 1 cup packed brown sugar
- 2 1/2 tablespoons cinnamon
- 1/2 cup butter
Cinnamon Roll Frosting:
- 1/2 cup butter softened
- 1 1/2 cup confectioners sugar
- 1/4 cup cream cheese
- 1/2 tablespoon vanilla
- 1/8 teaspoon Kosher salt
Cinnamon Roll Dough:
- Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, stir in melted butter, salt, eggs, and flour into yeast mixture. Gently mix until well-combined.
- Turn dough onto a lightly floured surface and knead for 10-12 minutes. Form the dough into a large ball and place into a large buttered glass bowl. Cover lightly with plastic or with a tea towel and place in a warm location free of any drafts. Allow to rise so that the dough is doubled in size.
Cinnamon Roll Filling:
- Place dough on a large lightly floured surface and roll to a 1/4 inch thickness. Spread softened butter over the top of the dough.
- Stir together the brown sugar and cinnamon and sprinkle generously all over the buttered dough.
- Tightly roll the dough, beginning at the long edge, until a log of dough has been formed.
- Cut the dough into 3/4-inch to 1-inch slices and place onto a lightly buttered sheet pan.
Baking and Icing:
- Preheat oven to 400º Fahrenheit.
- Allow rolls to rise for 30 minutes on sheet pan.
- Place rolls into oven and allow to cook until lightly browned and cooked through, but not overcooked, about 15-20 minutes.
- While cinnamon rolls are baking, prepare cream cheese frosting by creaming together butter, confectioner’s sugar, cream cheese, vanilla and salt.
- Remove cinnamon rolls from the oven and allow to cool slightly.
- Spread frosting generously over rolls while they are warm.
From the Add a Pinch recipe archives. Originally published 2010.