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Homemade Cinnamon Rolls

Homemade Cinnamon Rolls That Rival Your Favorite Bakery

Indulge in these homemade cinnamon rolls that rival your favorite bakery, offering a delightful aroma and soft, fluffy texture.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Can substitute with a gluten-free flour blend for gluten-free options.
  • 1 tablespoon Granulated Sugar Brown sugar can add more moisture and flavor.
  • 2 teaspoons Rapid Rise Instant Yeast Active dry yeast can be used but will require longer proofing time.
  • 1 teaspoon Salt Use sea salt for a different flavor profile.
  • 1 cup Milk Almond or oat milk can be used for a dairy-free version.
  • 1/4 cup Unsalted Butter Can substitute with vegan butter for a dairy-free alternative.
  • 1 large Egg Flax egg can be used as a substitute for a vegan version.
For the Filling
  • 1 cup Light Brown Sugar Dark brown sugar can add a deeper flavor.
  • 2 tablespoons Ground Cinnamon Nutmeg can be added for extra warmth.
  • 1/4 cup Room Temperature Butter Make sure it's soft for easy mixing.
For the Frosting
  • 8 oz Cream Cheese Mascarpone can provide a similar texture with a different flavor.
  • 1/4 cup Unsalted Butter Vegan butter can be used for a dairy-free option.
  • 2 cups Powdered Sugar Use coconut sugar for a less processed alternative.
  • 2 tablespoons Milk Almond milk can be used for a dairy-free version.
  • 1 teaspoon Vanilla Extract Maple extract can be substituted for a different dimension of flavor.

Equipment

  • Stand mixer
  • Baking Pan
  • Saucepan
  • measuring cups
  • measuring spoons
  • kitchen towel

Method
 

Step-by-Step Instructions for Homemade Cinnamon Rolls
  1. In a stand mixer, combine all-purpose flour, sugar, rapid rise instant yeast, and salt. Heat the milk and unsalted butter until just warm. Gradually add to the flour blend and mix until a sticky ball forms.
  2. Switch to the dough hook attachment, slowly add remaining flour until incorporated. Knead for about 10 minutes until smooth and elastic, passing the windowpane test.
  3. Lightly oil a bowl and place the dough inside, cover and let rise in a warm area for about 1 hour until doubled in size.
  4. Prepare the filling by mixing light brown sugar, ground cinnamon, and a pinch of salt until well combined.
  5. Punch down the risen dough, roll it out into a rectangle, spread softened butter over it, and sprinkle the cinnamon filling evenly.
  6. Slice the filled dough into 12 equal pieces, place in a lined baking pan, cover, and let rise again for about 1 hour.
  7. Preheat oven to 350°F. Bake rolls for about 30 minutes or until golden brown and soft.
  8. Prepare the frosting by mixing cream cheese, unsalted butter, powdered sugar, vanilla extract, and a pinch of salt until fluffy. Spread over warm rolls.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store leftover rolls in an airtight container for up to 3 days. For longer storage, freeze tightly wrapped for up to 3 months.

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