There’s nothing quite as welcoming as the smell of fresh cinnamon rolls in the oven. This Super Easy Cinnamon Rolls Recipe will become your new favorite way to wake up on those special mornings!
I’ve always been a fan of cinnamon rolls, but I’ve never really liked the long process that it usually takes to make them. After all, Pillsbury has tubes of cinnamon rolls that you can easily pop into the oven and be enjoying in no time.
So why take the time to make them from scratch? Well, I’ve recently fallen in love with the process.
I had a friend come spend a few days with me recently and she made a batch of these Orange Cinnamon Rolls for me and my family.
My two youngest girls jumped at the chance to help measure flour, spread icing and taste test.
There’s nothing like baking to bring a family together on a Saturday morning.
Since then I’ve taken the time to pin my hair back, tie on my apron and get a little messy in the kitchen with my kids.
I’ve even streamlined the process of making these cinnamon rolls, so it’s not as big of a headache as you would have thought!
They’re actually quite easy to make, so easy in fact, you’ll be wanting to make them every weekend!
The ingredients for the dough are simple. Milk, yeast, sugar, butter, flour, eggs and salt.
You probably already have these ingredients in your pantry!
The trickiest part with homemade cinnamon rolls is the yeast. You’ll want to make sure your yeast is active and alive so that your rolls are soft and fluffy and not hard and crusty.
To do this, simply heat up your milk to about 110 degrees F and stir in about a tablespoon of sugar. Then sprinkle in your yeast and let it get foamy. If it’s not foamy within 5 to 10 minutes, you’ll want to start over with some new yeast.
Combine the rest of your dough ingredients in a bowl and mix until combined, then add the milk/yeast mixture and use the dough hook to knead the dough.
You’ll want to let your dough sit and rise for 1 hour in a warm spot. This will let your cinnamon rolls become even more soft and fluffy!
Once your dough has risen, place it on a floured surface and roll it out to a giant rectangle.
My kids love helping with this part!
Sprinkle the cinnamon roll filling all over the dough, making sure to reach all the edges. The cinnamon mixture is simply butter, brown sugar, cinnamon and a touch of nutmeg.
That nutmeg really makes that filling something special! Don’t skip it!
Roll up the cinnamon rolls and cut into 12 equal disks. Let the cinnamon rolls rise one more time, just another 30 minutes, and then you’re ready to bake!
We love to make our cinnamon rolls in a smaller 8×12″ casserole pan, but if you’re wanting your cinnamon rolls to have a little more space try a 9×13″ pan or even a baking sheet to make them all separate rolls.
The frosting that goes on top of the cinnamon rolls is a simple cream cheese icing made with butter, cream cheese, powdered sugar and a touch of vanilla.
You guys, all of these ingredients, every single one, is a pure, simple, and honest ingredient.
I just love it.
I realize that baking cinnamon rolls is not an every day (weekday) type of breakfast, but for a special occasion, holiday or weekend, this Super Easy Cinnamon Rolls Recipe is sure to become a favorite.
You’re going to love all those gooey layers and sweet icing, I just know it!
Super Easy Cinnamon Rolls Recipe
These buttery and delicious cinnamon rolls are ready in about an hour and are a family favorite!
- Prep Time: 1 hour 45 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 10 minutes
For the Dough:
- 1 cup warm milk (110 degrees)
- 1 tbsp sugar
- 2 1/2 tsp active dry yeast
- 4 cups flour
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp salt
For the Filling:
- 1 cup brown sugar
- 1/3 cup butter, softened
- 2 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
For the Icing:
- 6 tbsp salted butter, softened
- 4 oz. cream cheese, softened
- 1 1/2 cups to 2 cups powdered sugar
- 1 tsp vanilla extract
For the Dough:
- Warm the milk to 110 degrees (not too much warmer or it can kill the yeast) then stir in 1 tbsp of sugar. Sprinkle the yeast over the milk. Let rest for 5 to 10 minutes and the yeast should foam. If it does not, start over with new yeast.
- Meanwhile in the bowl of your mixer combine the flour, sugar, butter, eggs and salt and mix until combined. Add the milk/yeast mixture and use the dough hook to knead to a slightly sticky dough ball.
- Transfer the ball to a lightly greased bowl and cover with a towel. Let sit in a warm spot for 1 hour until dough doubles in size.
- Punch down the dough and place on a lightly floured surface. Roll out to about 12″ x 16″ long.
For the Filling:
- Combine the brown sugar, butter, cinnamon and nutmeg in a bowl and mix until combined and crumbly. Sprinkle evenly over the rolled out dough, making sure to reach all the edges.
- Starting with the long edge, roll up the dough, making one long tube. Use a sharp serrated knife to cut the dough into 12 equal size disks.
- Place the disks, cut side up in a lightly greased 9×13″ pan and cover with a damp towel. Let rise for another 30 minutes.
- Bake in a 350 degree preheated oven for 20 to 25 minutes, or until tops are lightly golden brown.
For the icing:
- While the cinnamon rolls are baking make the icing by combining the butter and cream cheese in a bowl and mixing until smooth. Add the powdered sugar and vanilla and mix until light and fluffy.
- Spread the icing over the warm cinnamon rolls and enjoy!
Use rapid rise yeast in place of the active dry yeast to cut the rise times in half!
- Serving Size: 12 cinnamon rolls