Tested, Perfected, and Dangerously Addictive: The Best Cinnamon Rolls! (original) (raw)

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This cinnamon roll recipe almost did me in. They were so good with their buttery, cinnamon-filled layers and gooey cream cheese frosting that I just couldn’t stop eating them. And since I tested these several times over the course of a few weeks, my diet was probably 50% cinnamon roll there for a while. 😅 But hey, it was worth the sacrifice. After all the hard work and dedication of eating one cinnamon roll after the other, I’m now ready to teach you how to make the absolute best homemade cinnamon buns ever. Your Saturday mornings will never be the same!

“These are our go to cinnamon rolls! My partner says they have ruined other cinnamon rolls for him! Thank you for the recipe 😁”

KAYLA

Easy Homemade Cinnamon Rolls

These incredible homemade cinnamon rolls have a super fluffy and soft brioche-like dough that is slightly sweet. The dough is slathered with a mixture of butter, cinnamon, and brown sugar, then rolled up and sliced into perfect little pinwheels. They bake up fluffy and cloud-like and are then topped with the most deliciously sweet and tangy cream cheese frosting. They’re cinnamon roll perfection! For a fun twist, try our orange rolls too!

1. Test your yeast. Test your yeast to make sure it’s still active. Mix 1 tsp sugar with 1 envelope or 2¼ tsp of yeast with ¼ cup of warm water. If it doesn’t start to bubble after 5 minutes or so, toss it.
2. Water temperature. Make sure your water is between 105-110ºF; if it’s lower than that it may not activate the yeast, or if it’s too hot, it may kill the yeast.
3. Avoid stiff dough. Do not add too much extra flour or over-knead your dough.
4. For smooth icing. Make sure the cream cheese and butter are at room temperature.
5. Make them ahead. To prepare the night before, simply prepare the cinnamon rolls and, once they’re cut and in the baking dish, cover them with plastic wrap and refrigerate. They’ll rise slowly while they refrigerate overnight. The next morning, take them out of the refrigerator and let them sit at room temperature while the oven preheats, then bake as usual!
6. To reheat. I find the quickest and easiest way is to pop the cinnamon roll into the microwave for a few seconds. Though you can also warm them in the oven.

Homemade Cinnamon Rolls

Cost 4.96recipe/4.96 recipe / 4.96recipe/0.55 serving

These incredibly delicious homemade cinnamon rolls have soft, buttery layers of cinnamon and sugar topped with a rich cream cheese frosting.

Step-by-step photos can be seen below the recipe card.

Dough

• ▢ ½ cup hot water (100-110ºF, $0.00)
• ▢ 2 tsp dry yeast (instant yeast or bread machine yeast both work $0.38)
• ▢ 2 Tbsp granulated sugar ($0.12)
• ▢ 2 Tbsp salted butter (melted, $0.25)
• ▢ ⅓ cup whole milk ($0.06)
• ▢ 2 cups all-purpose flour (more or less as needed, $0.36)
• ▢ ½ tsp salt ($0.02)

Cinnamon Filling

• ▢ 6 Tbsp salted butter ( room temperature, $0.75)
• ▢ ½ cup brown sugar ($0.24)
• ▢ 1 Tbsp cinnamon ($0.30)
• ▢ ⅛ tsp salt ($0.01)

Cream Cheese Icing

• ▢ 4 oz. cream cheese (room temperature, $1.39)

• ▢ 2 Tbsp salted butter (room temperature, $0.25)

• ▢ 1 Tbsp whole milk ($0.03)

• ▢ ½ tsp vanilla extract ($0.32)

• ▢ 1½ cups powdered sugar ($0.48)

• Stir together the hot water, yeast, and sugar until the yeast is mostly dissolved. Let the mixture stand for about 5 minutes, or until a thick layer of foam develops on the surface.

• Once the yeast is activated (as indicated by the foam on top), whisk in the milk and melted butter.

• In a separate large bowl, stir together 1 cup of flour and the salt. Pour the liquid ingredients into the bowl with the flour and stir until smooth.

• Begin adding more flour, ½ cup at a time, until a sticky ball of dough forms and it becomes difficult to stir with a spoon. Turn the dough out onto a lightly floured surface.

• Knead the dough for 3 minutes, adding a small amount of flour as you go to prevent the dough from sticking. After kneading for a couple of minutes, the dough should be very soft, fairly smooth, and just slightly tacky. Do not over-knead the dough or add too much flour, as this will make the dough stiff. You'll use about 2 cups of flour total from the beginning in the bowl to the end of kneading.

• Place the kneaded dough back into the mixing bowl and cover loosely with plastic. Let the dough rise for one hour, or until it's double in size.

• Punch the dough down to deflate, then scrape it out onto a floured surface. Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent sticking.

• To make the filling, stir together the room-temperature butter, brown sugar, cinnamon, and salt until it forms a smooth paste. Spread the paste over the dough from edge to edge.

• Roll the dough up (long side toward long side) to create a 13" log. Do not roll tightly, or this will make the center of your cinnamon rolls pop up while baking. Slice the roll into 9 pieces, about 1.5" wide each.

• Place the slices into a greased 9×9-inch baking dish (or a round pie dish). Let rise for 10-15 minutes as you preheat the oven to 350ºF. The rolls will rise quite a bit in the oven, so don't worry if they're still quite small after 10 minutes of rising.

• Once the oven is preheated, bake the cinnamon rolls for 30 minutes, or until they are golden brown on top.

• To make the icing, beat together the room-temperature cream cheese, butter, milk, and vanilla until smooth. Begin stirring in the powdered sugar, ½ cup at a time, until it is all incorporated.

• After the cinnamon rolls have baked, let them cool for 5-10 minutes before spreading the cream cheese icing on top. Enjoy warm or wait until cooled, then dig in!

See how we calculate recipe costs here.

Serving: 1cinnamon rollCalories: 403kcal (20%)Carbohydrates: 58g (19%)Protein: 4g (8%)Fat: 18g (28%)Sodium: 310mg (13%)Fiber: 1g (4%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Cinnamon Rolls Step-by-Step Photos

Activate the yeast: Stir together ½ cup hot water, 2 Tbsp granulated sugar, and 2 tsp yeast. Let the mixture sit until a thick froth forms on the top of the liquid (about 5 minutes). If it does not become frothy, your yeast has likely expired and your dough will not rise.

Combine yeast with the other ingredients: Melt 2 Tbsp of salted butter and stir it into the yeast water along with ⅓ cup whole milk. In a large bowl, stir together 1 cup all-purpose flour and ½ tsp salt. Pour the yeast mixture into the flour and stir until well combined. Continue to add flour, about ½ cup at a time, until it forms a sticky ball and becomes difficult to stir with a spoon.

Knead the dough: When the dough forms a ball in the bowl, and you can no longer stir it with a spoon, turn it out onto a lightly floured surface. Knead the dough for only about three minutes, adding a little flour as you go to keep it from sticking to your hands. After about 3 minutes, you should have a very soft ball of dough that is slightly tacky, and you will have used about 2 cups of flour total (in the bowl and while kneading).

Let the dough rise: Shape the dough into a ball and place it back into the mixing bowl. Loosely cover it with plastic wrap and let it rise for 1 hour, or until doubled in size (pictured above after rising). Punch the dough down to deflate and turn it out onto a floured surface.

Roll out the dough: Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent it from sticking.

Make the filling: Mix 6 Tbsp softened butter, ½ cup brown sugar, 1 Tbsp cinnamon, and ⅛ tsp salt. Spread the mixture onto the rectangle of dough, spreading it from edge to edge.

Roll the dough: Roll the dough up into a 13-inch long roll (long side toward long side), making sure not to roll tightly (this makes the cinnamon center rolls pop up while baking). Slice the roll into 9 pieces. I find a serrated knife works best for this because you can slice horizontally without using so much downward pressure that it squishes the roll.

Let the dough rise: Place the sliced cinnamon rolls into a greased 9×9-inch baking dish. Let them rise for 10-15 minutes while you preheat the oven to 350ºF. They should have risen just enough to be touching each other when they go into the oven (pictured above). They will rise quite a bit more as they bake.

Bake: Bake the cinnamon rolls for 30 minutes or until they are nicely golden brown on top and the filling is bubbling up.

Make the icing: Beat together 4 oz. room-temperature cream cheese, 2 Tbsp room-temperature butter, 1 Tbsp whole milk, and ½ tsp vanilla extract. Once fully combined, stir in 1½ cups of powdered sugar. It’s best to add the powdered sugar ½ cup at a time to prevent it from flying everywhere as you stir. After the cinnamon rolls have baked, let them cool for about 10 minutes before adding the icing so it doesn’t completely melt into the rolls.

Serve: Enjoy the soft, fluffy, buttery, cinnamon-licious homemade cinnamon rolls warm, or wait until completely cool to devour! (My vote is to enjoy while still slightly warm!)

How to Store Cinnamon Rolls

The unfrosted baked cinnamon rolls can stay at room temperature for about 2 days. Frosted cinnamon rolls can be kept in the refrigerator for about 4 days. And since these little cinnamon bombs are super rich, you can also freeze them for later! Just pull apart each roll, place them on a parchment-lined baking sheet, and freeze until solid (about 2 hours). Then wrap each one tightly and place it in a freezer bag. The frozen cinnamon rolls can be thawed at room temperature for about 30 minutes before enjoying.

What to Serve With Cinnamon Rolls

For a weekend brunch, I like to serve these cinnamon rolls with cold brew coffee. To help balance out the sweetness of the rolls, I’ll make this red, white and blue fruit salad, and a nice savory spinach and mushroom crustless quiche for a delicious spread!

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Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth