Perfectly Easy Homemade Cinnamon Rolls
Homemade cinnamon rolls are THE best, aren’t they? Making cinnamon rolls can take a little bit of effort, but in the end, it is SO worth it! I am super excited to share this easy homemade cinnamon roll recipe with you today!
I have to admit, making homemade cinnamon rolls takes work, and time. But in the end, it is so worth it! I can easily pop in a can of refrigerated cinnamon rolls for a quick Saturday morning breakfast treat….but these homemade, giant cinnamon rolls are so much better! With some free time on my hands, I decided it was time to make a batch of cinnamon rolls for an afternoon treat…..and we ended up having them for dinner! Well, along with some eggs and bacon and other breakfast goodies…..
These rolls check off all the boxes of a “must have” for me to make them a perfect cinnamon roll. These “must haves” include…..
*The middle of the cinnamon roll is soft, and just slightly baked.
*Rolls the size of a small plate are always a good thing.
*They reheat well….because warm cinnamon rolls are the best.
*The icing isn’t too sweet, and encompasses the entire roll.
What are your “must have” for a cinnamon roll? Perhaps you like yours dry enough to dip in some coffee, or small enough to eat a couple at a time…that always makes it acceptable to eat more than one, right? These easy cinnamon rolls are made with ingredients you already have, and turn out just perfect and decadent!
Ingredients to Make Easy Homemade Cinnamon Rolls:
- 1 Cup Warm Milk
- 2 Large Eggs, Room Temperature
- 1/3 Cup Butter, Melted
- 4 Cups All Purpose Flour
- 1 teaspoon Salt
- 1/2 Cup White Sugar
- 2 1/2 teaspoons Yeast
Filling
- 1 Cup Packed Brown Sugar
- 2 1/2 Tablespoons Cinnamon
- 1/3 Cup Butter, Softened
Icing
- 1-8 Ounce Package Cream Cheese, Softened
- 1/4 Cup Butter, Softened
- 1 1/2 Cups Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 1/8 teaspoon Salt
How to Make Homemade Cinnamon Rolls:
First, warm the milk in the microwave for about 30-45 seconds. Add the yeast, and stir to combine.
In your stand mixer, fitted with the paddle attachment, combine the sugar, butter, eggs, and salt until combined. Slowly add two cups of the flour intermittently with the yeast/milk mixture and continue to mix well. Add the remaining two cups of flour and continue mixing until a soft dough forms.
At this point, change the paddle attachment for the dough hook. Allow your dough to knead for 4-5 minute, or until smooth. Cover the dough with plastic wrap, and set aside to a warm area to rise. Let it rise for 30 minutes, or until double in size.
Combine the brown sugar and cinnamon in a bowl. After the dough has risen, roll it out into a 15×20 inch rectangle on a floured surface. Spread the softened butter over the surface of the rectangle and top evenly with the brown sugar/cinnamon mixture. Roll this up, like a jelly roll.
Cut the dough into 12 even pieces, and arrange these in a greased 9×13 inch baking pan. Cover this with plastic wrap, and place in a warm area to rise for 30 minutes or until double in size.
Heat the oven to 400 degrees. Remove the plastic wrap, and place the pan of rolls into the oven. Allow them to bake for 18-20 minutes. While these are baking, mix up the icing. When finished baking, allow them to cool for at least 10 minutes before spreading the icing over the rolls.
Tips for Making Cinnamon Rolls:
Make sure your butter is very soft before spreading it on the rectangle for the filling. You want to cover the entire surface, and not make any holes in the dough. Soft butter will be easier to spread and you won’t make holes in your dough.
Before rolling the rectangle, flour your surface REALLY well. Also, dip your knife in flour before slicing your dough into rolls.
These will store well in the refrigerator for about a week. If you want to freeze them, cool them completely before freezing them. I personally would not ice them before freezing….I would freeze some and mix the icing right before you serve them.
The icing is a little “cream cheese” tasting. To combat this, add more powdered sugar, or use more butter and less cream cheese.
Warm them in the microwave for 30 seconds to reheat. So good with a tall glass of milk!
With a little time and effort, these cinnamon rolls are perfect for an afternoon treat, or to make ahead for a fun holiday celebration! I hope you give these a try!
Buttery, sweet, and full of cinnamon....these homemade cinnamon rolls will become a sweet treat your family will love! Warm the milk in the microwave for about 30-45 seconds. Add the yeast, and stir to combine. In your stand mixer, fitted with the paddle attachment, combine the sugar, butter, eggs, and salt until combined. Slowly add two cups of the flour intermittently with the yeast/milk mixture and continue to mix well. Add the remaining two cups of flour and continue mixing until a soft dough forms. At this point, change the paddle attachment for the dough hook. Allow your dough to knead for 4-5 minute, or until smooth. Cover the dough with plastic wrap, and set aside to a warm area to rise. Let it rise for 30 minutes, or until double in size. Combine the brown sugar and cinnamon in a bowl. After the dough has risen, roll it out into a 15x20 inch rectangle on a floured surface. Spread the softened butter over the surface of the rectangle and top evenly with the brown sugar/cinnamon mixture. Roll this up, like a jelly roll. Cut the dough into 12 even pieces, and arrange these in a greased 9x13 inch baking pan. Cover this with plastic wrap, and place in a warm area to rise for 30 minutes or until double in size. Heat the oven to 400 degrees. Remove the plastic wrap, and place the pan of rolls into the oven. Allow them to bake for 18-20 minutes. While these are baking, mix up the icing. When finished baking, allow them to cool for at least 10 minutes before spreading the icing over the rolls. 
Perfectly Easy Homemade Cinnamon Rolls
Ingredients
Filling
Icing
Instructions
