Easy Cinnamon Roll Recipe

Easy Cinnamon Roll Ingredients

Dough

• Warm water (1 cup, 110 to 115°F)- The warm water wakes up the yeast so the dough rises quickly and bakes fluffy. If the water is too cold the yeast will not bloom properly. If the water is too hot it could kill the yeast.
• Buttermilk, room temperature (¾ cup)- The milk adds tenderness and a light tang that keeps the crumb soft; see How to Make Buttermilk if you need a substitute.
• Unsalted butter, melted (4 tablespoons)- The butter enriches the dough.
• Sugar (½ cup)- The sugar helps feed the yeast and sweetens the dough.
• Rapid rise yeast (3 tablespoons)- The rapid rise yeast speeds things along so you get soft rolls fast. You can use active dry yeast and allow more time for the dough to rise.
• Eggs (2 large),- The eggs add richness and structure for pillowy spirals that hold their shape. Room temperature eggs are best.
• Salt (½ tablespoon)- The salt balances the sweetness and brightens the cinnamon flavor.
• Bread flour (5 to 5½ cups)- The higher protein helps elasticity and makes tender, chewy layers that roll well. While all-purpose flour can work, bread flour works best. To make your own bread flour, add 1½ teaspoons of vital wheat gluten to a 1-cup measuring cup, then fill the cup the rest of the way up with all-purpose flour, and sift. 

Filling

• Granulated sugar (⅔ cup)- The sugar in the filling sweetens the rolls.
• Light brown sugar, packed (⅔ cup in filling)- The brown sugar brings warm molasses notes and gooey swirls; or use dark brown sugar.
• Unsalted butter, melted (4 tablespoons)- The butter helps the cinnamon sugar cling.
• Ground cinnamon (3 tablespoons)- Cinnamon is the star spice that flavors the whole pan with cozy bakery aroma.
• optional mix-ins – Sprinkle raisins, chopped nuts (walnuts or pecans) over the filling before rolling and cutting the rolls.

Frosting

• Powdered sugar (3 cups)- Powdered suagr dissolves smoothly for a thick, creamy, and sweet frosting.
• Cream cheese, softened (4 ounces)- Cream cheese adds body and a gentle tang, so the frosting is not too sweet.
• Unsalted butter, softened (4 tablespoons)- The butter helps make the frosting creamy.
• Milk or half and half (3 to 4 tablespoons, as needed)- The liquid loosens the frosting to a spreadable consistency.
• Vanilla extract (1 teaspoon)- Vanilla rounds out the spice and gives classic bakery flavor, or use maple flavoring.

How to Make Easy Cinnamon Rolls

DOUGH. In a large bowl (or bowl of a stand mixer with a dough hook) stir warm water, buttermilk, sugar, melted butter, and yeast. Allow to sit for 15 minutes.

• Add in salt, eggs, and bread flour (start with 4½ cups – you want the dough to be sticky). Use the dough hook attachment to knead for 5 minutes and allow to rest for 10 minutes.

FILLING. Mix melted butter, brown sugar, sugar, and cinnamon. Set aside the cinnamon sugar mixture.

• Lightly grease hands, and grab dough out of mixing bowl and place on a lightly floured surface. Roll dough ball in the flour and roll into a 12×18-inch rectangle. Spread filling over the surface of the dough, leaving a ½-inch border all around. Roll the dough into a log starting at the long edge, making sure the seam is on the bottom. (NOTE: Lift and tuck tightly as you roll)

BAKE. Cut into 12 large rolls (or 18 smaller rolls). Place rolls in a large, greased baking pan or jelly roll pan (we prefer an 11×15 pan). Bake at 375°F for 17-20 minutes or until golden brown.

FROSTING. Mix 3 cups powdered sugar, 4 ounces softened cream cheese, 4 tablespoons softened butter, 3-4 tablespoons milk, and 1 teaspoon vanilla extract in a medium bowl. Spread a thin layer on top of the cinnamon rolls while they’re warm, and then spread another layer of cream cheese icing once they have cooled.

Recipe FAQ

Recipe adapted from Your Homebased Mom.

This recipe was originally published February 2015.