Pin it The first time I made cinnamon rolls from scratch, my apartment building smelled like a bakery for three days straight. My neighbor actually knocked on my door to ask what I was making, which turned into her coming over with fresh coffee just as the rolls came out of the oven. That accidental morning party taught me that cinnamon rolls are really just an excuse to gather people around your kitchen table.
Last Christmas morning, I woke up at 5 am just to get these rolling because my sister had requested them for our family brunch. Half asleep and measuring flour by cabinet light, I realized I had forgotten to set out the butter the night before. The rolls still turned out beautifully, and now I always keep extra butter on the counter just in case someone else wants last minute cinnamon rolls.
Ingredients
- All purpose flour: Bread flour gives an extra fluffy texture but regular flour works perfectly fine
- Active dry yeast: Make sure your milk is warm but not hot, or you will kill the yeast before it even starts working
- Warm milk: I heat mine for about 30 seconds in the microwave and test it on my wrist like baby formula
- Granulated sugar: This feeds the yeast and helps the dough rise properly
- Unsalted butter: Melted butter in the dough keeps it tender, and softened butter for the filling spreads evenly without tearing
- Eggs: Room temperature eggs incorporate better into the dough
- Salt: Do not skip this even though it is a sweet recipe, it balances all the sugar
- Light brown sugar: Dark brown works too but gives a stronger molasses flavor
- Ground cinnamon: Fresh cinnamon really does make a difference here
- Cream cheese: Full fat cream cheese makes the best glaze, I have tried the low fat version and it was not worth it
- Powdered sugar: Sifting it first prevents those annoying lumps in your glaze
- Vanilla extract: Pure vanilla extract is worth the extra cost for something this special
Instructions
- Wake up the yeast:
- Dissolve the yeast in warm milk with a tablespoon of sugar, then walk away for 5 to 7 minutes until it looks foamy and alive on top
- Mix the dough:
- Whisk in the remaining sugar, melted butter, eggs, and salt, then gradually add flour until a soft dough forms
- Knead it smooth:
- Work the dough on a floured surface for 6 to 8 minutes until it feels like a soft earlobe, then let it rise in a covered bowl until doubled
- Roll it out:
- Punch down the dough and roll it into a 16 by 12 inch rectangle, keeping the thickness as even as you can
- Add the filling:
- Spread the soft butter all over the dough, then sprinkle the brown sugar and cinnamon mixture like you are seasoning a steak
- Roll and slice:
- Tightly roll from the long edge, pinch the seam closed, and cut into 12 equal pieces using dental floss for the cleanest slices
- Second rise:
- Place the rolls in a greased baking dish, cover them, and let them puff up for 35 to 45 minutes until they are cozy and touching each other
- Bake golden:
- Bake at 350 degrees for 22 to 25 minutes until the tops are golden brown and you can smell cinnamon throughout your whole house
- Make the glaze:
- Beat the softened cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and just enough milk to make it spreadable
- Glaze and serve:
- Let the rolls cool for exactly 10 minutes so the glaze melts beautifully into all the cracks without running off completely
Pin it My grandmother always said that cinnamon rolls taste better when someone else makes them for you, but I think the secret is really just making them with people you love. The last time I made these, my daughter helped me sprinkle the cinnamon sugar and managed to get more on the counter than the dough. Those were still the best cinnamon rolls I have ever eaten.
Make Ahead Magic
You can prepare these rolls the night before and refrigerate them after shaping, then let them sit at room temperature for an hour before baking. I have discovered this trick saves my life when hosting brunch, because nobody wants to wait two hours for breakfast while hungry guests are asking when food will be ready.
Filling Variations
Sometimes I add chopped pecans or raisins to the filling, and once I even threw in some chopped dark chocolate chunks that melted into the most delicious surprise. The classic cinnamon sugar combination is hard to beat, but do not be afraid to make this recipe your own.
Storage Secrets
These rolls actually taste better the second day if you store them in an airtight container and reheat individual pieces for 20 seconds in the microwave. The cinnamon flavor has time to deepen and the glaze soaks into every layer.
- Freeze unbaked rolls after slicing and thaw overnight before the final rise
- Extra glaze keeps in the fridge for up to a week and is amazing on pancakes
- Room temperature storage works for 2 days but after that refrigerate or freeze
Pin it There is something almost magical about pulling a pan of warm, sticky cinnamon rolls out of the oven and watching people is faces light up. I hope these become your new favorite excuse to gather people around your table too.
Common Questions
- → How do I know when the dough has risen enough?
The dough is ready when it has doubled in size. You can test this by pressing two fingers gently into the dough - if the indentation remains, your dough has properly risen. This typically takes about 1 hour in a warm, draft-free spot.
- → Can I make these ahead of time?
Absolutely! You can prepare the rolls the night before, cover them tightly, and refrigerate after shaping. Let them come to room temperature and rise for about 1 hour before baking. This makes them perfect for holiday mornings or special breakfast occasions.
- → Why did my cinnamon rolls turn out dense?
Dense rolls usually result from under-kneading, insufficient rising time, or killing the yeast with milk that's too hot. Ensure your milk is around 110°F (43°C) - comfortably warm to touch but not hot. Knead until the dough is smooth and elastic, typically 6-8 minutes.
- → What's the best way to slice rolls evenly?
Use unflavored dental floss or a very sharp knife. Slide floss under the rolled dough log, cross ends over the top, and pull through - this cuts without compressing the dough. If using a knife, use a gentle sawing motion for clean cuts.
- → Can I freeze unbaked cinnamon rolls?
Yes! After slicing, place rolls in a baking dish, cover tightly with plastic wrap and foil, then freeze for up to 4 weeks. Thaw overnight in the refrigerator, then let rise at room temperature for 1 hour before baking as directed.