There’s something warm and comforting about homemade cinnamon rolls. They are soft, sweet, and filled with a delightful mixture of cinnamon and sugar. Perfect for breakfast or a special treat, these rolls are sure to please everyone. Making your own cinnamon rolls at home is easier than you might think, and the aroma that fills your kitchen while they bake is simply irresistible!
Why Make This Recipe
Making cinnamon rolls from scratch allows you to enjoy soft, warm, and gooey treats that are far better than store-bought versions. You can control the ingredients, ensuring freshness and quality. Plus, there’s a certain joy in kneading the dough and watching it rise. Homemade cinnamon rolls are also perfect for sharing with family and friends, making any occasion feel special.
How to Make Homemade Cinnamon Rolls
Ingredients:
- 4½ cups bread flour (540 grams (SEE NOTE))
- ⅓ cup granulated sugar (67 grams)
- 1 tablespoon instant dry yeast (9 grams)
- 1 tablespoon kosher salt (9 grams)
- 4 large eggs (230 grams, cold)
- 1 large egg yolk (14 grams, cold)
- 14 tablespoons whole milk (219 grams, cold (1 cup minus 2 tablespoons))
- 18 tablespoons unsalted butter (254 grams, room temperature, plus more for the pan (2¼ sticks))
- 12 tablespoons unsalted butter (170 grams, melted (1½ sticks))
- 9 tablespoons brown sugar (113 grams (½ cup + 1 tablespoon))
- ¼ cup granulated sugar (50 grams)
- 3 tablespoons ground cinnamon (27 grams)
- 1 teaspoon pumpkin pie spice (3 grams)
- ¼ teaspoon kosher salt
- 1 large egg (50 grams, lightly beaten, for brushing)
- 1 tablespoon milk (14 grams, for brushing)
- 2 cups powdered sugar (226 grams)
- 6 tablespoons heavy cream (85 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ⅛ teaspoon table salt
Directions:
For the Dough:
- In a large bowl, mix the bread flour, granulated sugar, instant dry yeast, and kosher salt together.
- In a separate bowl, whisk together the cold eggs, egg yolk, and cold milk.
- Pour the wet ingredients into the dry ingredients and mix until a dough starts to form.
- Add the room temperature unsalted butter and knead the dough for about 10 minutes, until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with plastic wrap or a towel, and let it rise in a warm place until it has doubled in size, about 1 to 2 hours.
Prepare the Filling:
- In a small bowl, mix the melted butter, brown sugar, granulated sugar, ground cinnamon, pumpkin pie spice, and kosher salt together. This will be your filling.
Roll and Cut the Dough:
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread the filling evenly over the dough, leaving about 1 inch of space along the edges.
- Roll the dough tightly from the long side and cut it into even pieces, about 1 to 2 inches wide.
Second Rise:
- Place the rolled cinnamon rolls in a greased baking pan. Cover them with a towel and let them rise again for about 30 to 45 minutes, until they are puffy.
Bake:
- Preheat your oven to 350°F (175°C).
- Brush the tops of the rolls with the beaten egg and milk mixture.
- Bake for about 25 to 30 minutes, until golden brown.
Make the Glaze:
- While the rolls are baking, whisk together the powdered sugar, heavy cream, vanilla extract, and table salt until smooth.
Serve:
- Once the cinnamon rolls are out of the oven, drizzle them with the glaze while they are still warm. Enjoy fresh with a cup of coffee or tea!
How to Serve Homemade Cinnamon Rolls
Homemade cinnamon rolls are best served warm. You can enjoy them plain or with the delicious glaze on top. For extra indulgence, consider adding some chopped nuts or raisins in the filling. Serve them with coffee or hot cocoa for a perfect treat.
How to Store Homemade Cinnamon Rolls
If you have leftovers, store the cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week. You can also freeze them. Wrap each roll tightly in plastic wrap, followed by foil, and freeze for up to 3 months. Reheat in the oven or microwave before serving.
Tips to Make Homemade Cinnamon Rolls
- Make sure your ingredients are at room temperature before starting for the best dough consistency.
- If the dough is too sticky, add a little more flour as needed.
- For fluffy rolls, ensure the dough rises well and doubles in size.
- Use fresh yeast for better results – expired yeast can lead to dense rolls.
Variation
You can change the flavor by adding different spices, such as nutmeg or cardamom, or by mixing in chocolate chips or fruits like cranberries or apples in the filling.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be slightly different. Bread flour gives the rolls a chewier result.
How can I make these ahead of time?
You can prepare the dough and shape the rolls, then place them in the fridge overnight. Take them out the next morning, let them come to room temperature, and bake.
Can I make the rolls vegan?
Yes, you can substitute the eggs with flax eggs and use plant-based milk and butter alternatives.
Homemade Cinnamon Rolls
Ingredients
Dough Ingredients
- 4.5 cups 4½ cups bread flour (540 grams)
- ⅓ cup ⅓ cup granulated sugar (67 grams)
- 1 tablespoon 1 tablespoon instant dry yeast (9 grams)
- 1 tablespoon 1 tablespoon kosher salt (9 grams)
- 4 large 4 large eggs (230 grams, cold)
- 1 large 1 large egg yolk (14 grams, cold)
- 14 tablespoons 14 tablespoons whole milk (219 grams, cold (1 cup minus 2 tablespoons))
- 18 tablespoons 18 tablespoons unsalted butter (254 grams, room temperature, plus more for the pan (2¼ sticks))
Filling Ingredients
- 12 tablespoons 12 tablespoons unsalted butter (170 grams, melted (1½ sticks))
- 9 tablespoons 9 tablespoons brown sugar (113 grams (½ cup + 1 tablespoon))
- ¼ cup ¼ cup granulated sugar (50 grams)
- 3 tablespoons 3 tablespoons ground cinnamon (27 grams)
- 1 teaspoon 1 teaspoon pumpkin pie spice (3 grams)
- ¼ teaspoon ¼ teaspoon kosher salt
Topping Ingredients
- 1 large 1 large egg (50 grams, lightly beaten, for brushing)
- 1 tablespoon 1 tablespoon milk (14 grams, for brushing)
- 2 cups 2 cups powdered sugar (226 grams)
- 6 tablespoons 6 tablespoons heavy cream (85 grams)
- 1 teaspoon 1 teaspoon pure vanilla extract (4 grams)
- ⅛ teaspoon ⅛ teaspoon table salt
Instructions
For the Dough
- In a large bowl, mix the bread flour, granulated sugar, instant dry yeast, and kosher salt together.
- In a separate bowl, whisk together the cold eggs, egg yolk, and cold milk.
- Pour the wet ingredients into the dry ingredients and mix until a dough starts to form.
- Add the room temperature unsalted butter and knead the dough for about 10 minutes, until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with plastic wrap or a towel, and let it rise in a warm place until it has doubled in size, about 1 to 2 hours.
Prepare the Filling
- In a small bowl, mix the melted butter, brown sugar, granulated sugar, ground cinnamon, pumpkin pie spice, and kosher salt together. This will be your filling.
Roll and Cut the Dough
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread the filling evenly over the dough, leaving about 1 inch of space along the edges.
- Roll the dough tightly from the long side and cut it into even pieces, about 1 to 2 inches wide.
Second Rise
- Place the rolled cinnamon rolls in a greased baking pan. Cover them with a towel and let them rise again for about 30 to 45 minutes, until they are puffy.
Bake
- Preheat your oven to 350°F (175°C).
- Brush the tops of the rolls with the beaten egg and milk mixture.
- Bake for about 25 to 30 minutes, until golden brown.
Make the Glaze
- While the rolls are baking, whisk together the powdered sugar, heavy cream, vanilla extract, and table salt until smooth.
Serve
- Once the cinnamon rolls are out of the oven, drizzle them with the glaze while they are still warm. Enjoy fresh with a cup of coffee or tea!
