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A hand holding a spatula with a homemade cinnamon roll on it over a pan of the rolls.

Homemade Cinnamon Rolls

Course: Breakfast / Brunch
Cuisine: Breakfast
Prep Time: 15 minutes
Cook Time: 20 minutes
Proofing Time: 3 hours 30 minutes
Total Time: 4 hours 5 minutes
Servings: 8 people
Calories: 780kcal
Author: Kris Longwell
There isn't anything much more satisfying than smelling these incredible rolls as they gently bake in the oven. Be sure to let the dough rise sufficiently before rolling them out, and then again, once the rolls have been formed. This is critical to making perfectly fluffy and delicious cinnamon rolls! So delicious.
Print Recipe

Equipment

  • 9"x13" baking pan, preferably metal

Ingredients

FOR THE DOUGH

  • 1 cup whole milk lukewarm
  • ½ cup sugar
  • 5 tablespoon unsalted butter melted and cooled
  • 3 large eggs
  • 2½ teaspoon instant dry yeast rapid rise, or active dry yeast (see NOTES)
  • 5 cups all-purpose flour
  • 1 teaspoon salt

FOR THE FILLING

  • 7 tablespoon unsalted butter
  • ½ cup brown sugar dark or light
  • ½ cup sugar
  • 2 tablespoon cinnamon ground
  • 1 teaspoon cardamom ground, optional

FOR THE ICING

  • 2 cups confectioners' sugar aka: powdered or castor
  • 4 tablespoon unsalted butter melted
  • 4 tablespoon whole milk

Instructions

  • Add the lukewarm milk, sugar, cooled butter, eggs, and yeast in the bowl of a stand mixer. Mix everything together using the paddle attachment.
  • Add 4½ cups of flour and salt to the mixture. Mix on low just until a ball of dough has started to form. Use your hands to remove the dough from the paddle attachment. Remove the paddle and replace it with the dough hook. Mix (knead) on medium for 6 to 7 minutes until the dough is soft and does not stick to the bowl, adding the remaining ¼ cup of flour as needed.
  • Remove the dough from the bowl and smooth it into a ball with your hands. Spray a large bowl with cooking spray or softened butter. Place the dough in the bowl and turn it over a couple of times to coat it with oil. Cover with plastic wrap and place in a non-drafty, slightly warm area until doubled in size, usually about 2 hours. Or, place in the fridge overnight for at least 12 hours.
  • Remove the plastic wrap and dump the dough onto a cool surface that is lightly floured. Use a rolling pin to roll the dough into an approximate 10"x15" rectangle.
  • Meanwhile, place the softened butter (7 tbsp), the two sugars, and cinnamon in a medium-sized bowl. Use a hand mixer to mix until all ingredients are well incorporated. If not using immediately, place in the refrigerator until ready to use.
  • Use a butter knife to smear the butter/sugar/cinnamon mixture all over the dough, leaving about ½-inch around the edges.
  • Beginning on the long side of the rectangle, roll up the dough completely, and gently pinch the edges together to seal. Use a large, sharp knife to cut 12 rolls from the log.
  • Grease a 9"x13" baking dish (preferably metal) with cooking spray or softened butter. Place the rolls in the pan. Loosely cover with plastic wrap, and place in a non-drafty, slightly warm area until the rolls have nearly doubled in size, usually 60 to 90 minutes.
  • Preheat oven to 350°F.
  • Remove the plastic wrap and bake on the center rack for 20 minutes, or until the rolls are lightly browned on top and fully cooked. Remove from oven and let cool for about 10 minutes.
  • Use a large spoon to pour the icing over the warm rolls.

Video

Notes

In the video, you will notice we do not add salt to the dough.  Salt is not 100% necessary, but we have found out (since filming) the addition of salt adds a small depth to the flavor profile.  
If you don't have a stand mixer, then after mixing the dough ingredients together, transfer to a cool surface that has been lightly floured.  Use the heel of your hand to kneed the dough, turning the dough over and on to itself, repeatedly, until a soft dough forms, about 15 to 20 minutes. 
We use instant rise (or rapid rise) yeast when making cinnamon rolls, but regular active dry yeast works just as well, you will most likely need to allow the dough to rise a little longer.  
Always be sure to check the date on the yeast package, it should not be more than a year old. 
If making the dough the night before, simply place it in an oiled bowl, cover with plastic wrap, and store in the fridge until the next morning, or for up to 12 hours. 
These rolls are still magnificent up to several days after baking them. We love to gently reheat them in the microwave. 
Store the rolls in a container with an air-tight lid, or, cover the pan with foil.  They can stay at room temperature for up to 3 or 4 days.  They will stay fresh longer if refrigerated.  They also freeze okay, but will lose the fluffy taste once thawed out. 

Nutrition

Calories: 780kcal | Carbohydrates: 125g | Protein: 12g | Fat: 22g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 341mg | Potassium: 188mg | Fiber: 3g | Sugar: 63g | Vitamin A: 868IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 4mg