Cinnamon Roll Recipe
The Best Cinnamon Rolls Recipe - These easy homemade cinnamon rolls are the best I've ever tasted! They are soft and delicious with a classic cinnamon swirl and topped with cream cheese frosting. This cinnamon roll recipe includes options for making ahead and baking fresh the next morning and freezing them for later.
Servings: 24
Ingredients
Cinnamon Roll Dough:
- 1 cup warm milk 110º F
- 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 room temperature
- 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 ground cinnamon
- 1/2 cup butter softened
Cinnamon Roll Frosting:
- 1/2 cup butter softened
- 1 1/2 cup confectioners sugar
- 1/4 cup cream cheese softened
- 1/2 tablespoon vanilla extract
- 1/8 teaspoon Kosher salt
Instructions
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 baking sheet pan or into two buttered 9x13 baking dishes.
Baking and Icing:
- Preheat oven to 400º Fahrenheit.
- Allow rolls to rise for 30 minutes.
- 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.
Video
Notes
Stand Mixer Instructions: Use your stand mixer fitted with the dough hook once the yeast has proofed. Stir in melted butter, salt, eggs, and flour. Gently mix until well-combined. Continue using the dough hook to knead dough in mixer for 6-8 minutes. Continue on with the recipe as instructed.
Storage Tips:
Make Ahead Cinnamon Rolls
I love make ahead cinnamon rolls! While they aren't challenging to make, it is wonderful to have the make-ahead option during the busy holiday season or even for a simple weekend breakfast or brunch!
Baked Make-Ahead Cinnamon Rolls: These cinnamon rolls keep well on the counter for up to 3 days. Simply cover them and keep them in a cool, dry place.
Unbaked Make-Ahead Cinnamon Rolls: I am often asked if you can keep the unbaked cinnamon rolls in the refrigerator overnight and then bake them the following day. Yes! You sure can! We love to prepare them on Christmas Eve and then bake them fresh on Christmas morning!
To do this, simply skip the second rise of the dough, cover them tightly and refrigerate. Then bake them fresh when you plan to serve them. They will last in the refrigerator for up to 3 days but are best cooked within 48 hours.
When ready to bake, remove them from the refrigerator as your oven is preheating, and then bake, frost, and serve!
How to Freeze Cinnamon Rolls:
Cinnamon rolls freeze perfectly in a couple of different ways.
To freeze unbaked cinnamon rolls. Place the cut rolls into buttered, freezer-safe pans and cover tightly with plastic wrap followed by foil. Store in the freezer for up to 3 months. When ready to bake, remove from the freezer and place in the refrigerator to thaw. Once defrosted, bake as directed and frost.
To freeze baked cinnamon rolls, frosted or unfrosted. Bake as directed. Let them cool completely and store a freezer-safe container or bags. Freeze for up to 3 months. To serve, allow them to thaw in the refrigerator. Heat the rolls in a 300º F oven or microwave until warmed as desired.
Variations:
Cinnamon Rolls with Raisins - Raisins are optional for the filling. If you are dividing the dough, it is excellent to make some with raisins and some without depending on personal preference.
Nutrition
Calories: 294kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 318mg | Potassium: 80mg | Fiber: 1g | Sugar: 21g | Vitamin A: 428IU | Vitamin C: 0.03mg | Calcium: 41mg | Iron: 1mg
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