This Super Easy Cinnamon Rolls Recipe is made with a yeast dough, filled with cinnamon and brown sugar, then baked till tender and gooey.
There’s nothing quite as welcoming as the smell of fresh cinnamon rolls in the oven.
Homemade Cinnamon Roll Recipe
There’s nothing like baking to bring a family together on a Saturday morning.
My two youngest girls jump at the chance to help measure flour, spread icing and taste test. Who wouldn’t?!
Ingredients Needed
The ingredients for the cinnamon roll dough are simple: Milk, yeast, sugar, butter, flour, eggs and salt.
You probably already have these ingredients in your pantry!
Here’s the basic list of ingredients you’ll need in order to make these easy cinnamon rolls at home. As always, you can find the full list of ingredients located in the printable recipe card below.
- Milk – warmed to 110 degrees F.
- Sugar
- Active Dry Yeast – not rapid rise yeast
- All Purpose Flour
- Butter
- Eggs – give the dough a soft and tender texture
- Brown Sugar – light brown sugar works great
- Cinnamon– used for the buttery spiced filling
- Nutmeg – for an added warmth in the spiced filling
How To Make Cinnamon Roll Dough with Yeast
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.
PRO TIP: If the mixture is not foamy within 5 to 10 minutes, you’ll want to start over with some fresh 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!
Cinnamon Roll Filling
The cinnamon roll filling mixture is simply: butter, brown sugar, cinnamon and a touch of nutmeg.
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.
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.
How Long To Bake Cinnamon Rolls?
After the cinnamon rolls have risen for the second time, uncover them and place them in a 350 degree oven for 20 to 25 minutes, or until the tops are golden brown.
Cinnamon Roll Icing
The icing 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 magic when combined.
I just love it.
Spread the frosting over the warm cinnamon rolls and watch as it seeps in between all the nooks and crannies of the baked rolls. It’s heavenly.
More Cinnamon Roll Recipes
Here are a few more delightful cinnamon roll recipes that you should definitely try.
- Cake Batter Cinnamon Rolls
- Cinnamon Roll Sheet Cake
- 2 Ingredient Apple Cinnamon Roll Bake
- Cinnamon Roll Turkeys
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!
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Homemade Cinnamon Roll Recipe
Ingredients
For the Dough:
- 1 cup warm milk, 110 degrees
- 1 tbsp sugar
- 2 1/2 tsp active dry yeast
- 4 cups all-purpose 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 butter, softened
- 4 oz. cream cheese, softened
- 1 1/2 cups to 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
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 F 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!
Notes
Nutrition
Easy Bruschetta Recipe
Glenna
Can I freeze these without baking?
Kim
Made these today, however, they turned out very dense. I think the problem is I may not have gotten the milk hot enough. I used an instant read thermometer and it said 96 degrees. I thought the milk felt hotter than that and didn’t trust the reading. The dough did not raise much, but other than that they tasted good. I will definitely try making these again and next time trust the thermometer. If you have any suggestions or think otherwise, please let me know. Thank you!
cathy vo
do you have a recipe for icing thats not made with cream cheese ?? perhaps a vanilla icing ??
Shawn
You can make a simple vanilla icing by just using powdered sugar, milk or heavy cream and a touch of vanilla. Here is a good example… Cake Batter Cinnamon Rolls
April
I just put all the ingredients into my bread machine and the dough turned out perfect. Of course the order in which I added them to the bread machine was not in the order of which this recipe is printed, because you don’t want the salt touching the yeast in a bread machine. I then baked them in a muffin tin and they look amazing and are fairly large! Can’t wait ti put the cream cheese icing on and try one.
Shawn
Glad to hear the bread machine method worked well! Thanks for sharing April!
April
Do you think I could use these ingredients and make the dough in my bread machine?
Shawn
You should be able to mix the dough in a bread machine, but I’ve never used one so I’m not 100% sure.
Shannon Rawlins
Our family made these today! They turned out perfect – we add ~1/4 cup more flour, fun to make and delicious!
Love this recipe and site! Thank you! Shannon
Shawn
Fantastic! I’m so glad you enjoyed them Shannon!
Roy Rhinberger
Can I add raisins to the dough?
Ty
Lorraine
Loved this recipe! It was easy and fun to make. They are very delicious and my family really enjoyed them. I’m making them again this weekend! Thanks for sharing this great recipe!
Shawn
I’m so glad you all enjoyed them Lorraine!
Cynthia Tio
Hi Shawn, I feel that the dough was very loose, is it correct or should I let it compact more with my mixer and the hook??
Cynthia Tio
I made again this recepie, but the dough is very sticky and thin. And I can’t make a ball, it falls apart.
I put more flour on it but I don’t know if it is correct, you could rectify the amount of flour just in case
Shawn
You’ll have to add more flour (a little at a time) until the dough comes together. Every house is different based on location, humidity and temperature, so the specific amount will vary.
Kimberly
I agree… thought I messed up and threw out a batch of dough to start over…I would call it runny dough not sticky…it took an extra cup of flour to get it to sticky…
Shawn
The amount of flour needed can definitely vary based on factors such as altitude, humidity and temperature. You’ll definitely want to adjust based on the feel of the dough.
slope
Wow! This can be one particular of the most useful blogs We’love ever arrive across on this subject. Actually Excellent. I am also a specialist in this topic therefore I can understand your effort.
Brittany
If i didn’t want to bake immediately could i out them in the refrigerator?
Shawn
Yes, cover with plastic wrap and chill after the first rise. When ready to bake pull them out and let them rise before baking! Enjoy!
Gwen
Looking forward to making these rolls. Just wondering how long to knead the dough in the mixer?
Shawn
Hi Gwen, you’ll want to knead it for just a few minutes, until it’s elastic and no longer sticky.
Mellenie
Do these turn out okay if just mixed by hand? I don’t have a dough hook on my mixer
Shawn
It might take a little elbow grease, but I think you could do it by hand just fine. Make sure to really knead the dough to activate that yeast!
Carol
Oh my gravy those look heavenly. I haven’t made homemade cinnamon rolls in eons. I make all our loaves of bread but somehow forget about sweet rolls. I’m looking forward to trying your recipe, Shawn, Thanks so much for sharing it.
Have a super weekend,
Carol
Shawn
You’ll love these ones Carol! Thanks for stopping by! 🙂