Look no further for the best homemade cinnamon rolls. These rolls are fluffy and delicious. Top them with cream cheese frosting and enjoy!
Wake up tomorrow morning and make a batch of freshly baked cinnamon rolls! These big and fluffy cinnamon buns have plenty of pecan cinnamon-sugar filling and rich and creamy frosting.
These rolls taste better than anything you can buy at the store. They are great for the holidays, brunch or any time.
Tips for Making Cinnamon Rolls
- Follow the recipe’s directions precisely. Pay special attention to baking time and temperature.
- Adding the flour slowly and in multiple steps allows the mixture to combine well and create the perfect dough.
- Let the dough sit for 10 minutes to rise before rolling and cutting into rolls.
- While rising, you can leave the dough on the counter in the kitchen in front of a filtered window to get a little extra heat.
- To determine if the dough passes the “doubled in size” stage, press the tips of two fingers lightly and quickly about ½ inch into the dough. If the impression you made stays, the dough is doubled.
All-purpose flour works great. You can also substitute with half bread flour or use all bread flour.
Allow the rolls to cool about 5 to 10 minutes before icing them.
The rolls are done when the tops are golden brown.
Classic cinnamon rolls can be elevated in flavor by adding other mix-ins like nuts, chocolate chips or berries to the cinnamon sugar mixture.
Try something new this weekend and make a batch of warm, comforting rolls. With the perfect amount of cinnamon-sugar filling, frosting and dough, you will create a treat that everyone loves.
Other Sweet Breakfast Recipes
- Chocolate Chip Banana Bread
- Fluffy Homemade Pancakes
- Strawberry Scones
- Lemon Loaf Cake
- Blueberry Breakfast Cake
Best Homemade Cinnamon Rolls
For the cinnamon rolls:
- 3 ½ cups all-purpose flour
- ¼ cup sugar
- 2 1/4 teaspoons instant yeast, (one packet)
- ½ teaspoon salt
- 1 cup + 3 tablespoons water
- 6 tablespoons butter
- 1 egg
For the filling:
- 1/3 cup sugar
- 2 tablespoons ground cinnamon
- 3 tablespoons butter, melted
For the frosting:
- 3 tablespoons butter, softened
- 3 ounces cream cheese, softened
- 1 1/2 teaspoons vanilla
- 3 cups confectioners’ sugar
- 3– 4 tablespoons milk
- To make the rolls, in the bowl of an electric mixer fitted with the paddle attachment, mix 2 cups flour, sugar, dry yeast and salt until combined.
- Place water and butter in a microwave safe bowl. Microwave on high in 15 second increments until very warm but not hot to the touch (butter may not melt completely).
- Add the butter mixture and the egg to the flour mixture. Beat 2 minutes on medium speed, scraping down the sides of the bowl occasionally. Add one cup flour and beat an additional 2 minutes on high speed, scraping down the sides of the bowl as needed. Stir in remaining flour and mix until the dough starts to form a ball.
- On a lightly floured work surface, knead dough until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 minutes. Cover loosely with a damp, clean towel; let rest for 10 minutes.
- To prepare filling, in a small bowl combine sugar and cinnamon; set aside.
- Using a rolling pin, roll dough into a 15 x 10-inch rectangle. Brush the dough with the melted butter stopping at least ½ inch from the edge. Sprinkle with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. (Use unflavored dental floss instead of a knife to cut rolls. Cut a piece of floss about 12 inches long. Slide floss under the roll; bring ends up and cross over to cut each slice.)
- Place, cut sides down, in a greased 13 x 9 inch baking pan. Cover with towel and let rise in a warm place until double in size, about 1 hour.
- Preheat oven to 350 degrees F. Bake for 25 to 30 minutes or until rolls are golden brown. Remove from oven and cool for at least 20 minutes.
- To prepare the frosting, in the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and cream cheese. Add the vanilla and mix. Slowly add the confectioners’ sugar and mix until combined. Add milk 1 tablespoon at a time until frosting reaches a spreadable consistency. Drizzle or spread frosting over rolls and enjoy!
- If the rolls are staring to brown excessively, remove them from the oven and make an aluminum foil “tent” to shield them, and then return them to the oven.
- Store at room temperature for up to 2 days.