Easy Cinnamon Rolls (from scratch).

Easiest cinnamon rolls I’ve ever made, only 1 rise. Perfect for yeast beginners!

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

This is a recipe for classic, home-style cinnamon rolls. Fluffy, soft, doughy, and bursting with buttery cinnamon swirls. It’s taken me some time to make the perfect dough from scratch and today, I have the winner for you. I baked two batches just to be sure. ;)

Brunch just wouldn’t be the same without these cinnamon rolls!

These Homemade Cinnamon Rolls are so simple! They're completely from scratch and will become your new favorite. Seriously!

My cinnamon rolls are easier than any sweet roll I’ve ever made before. And they are quicker too. Perfect for the baker who wants to learn how to bake with yeast for the first time. You’ll find that the typical sweet roll or homemade bread recipe requires two rises. The incredible Raspberry Swirl Sweet Rolls (which many of you LOVE!) require a first rise of about 1-2 hours. Then a second rise for another two hours. Making them is completely worth the wait time, but I wanted something a little quicker. Today’s rolls only require 1 rise.

I used Red Star Platinum Yeast to bake my quick cinnamon rolls last weekend and I highly suggest you do too. While I have been compensated for this post, you must know that I have been using and loving Red Star Platinum even before they knew my blog existed.  Yep, I am an avid Red Star yeast fan and have been ever since I faced my fears of yeast 6 months ago.  Red Star Platinum takes the work out of it for you.  Its careful formula strengthens your dough and makes working with yeast simple.  And simple is always good, right?

The dough for today’s roll is very easy to throw together.  It’s a perfect starting point for any sort of sweet roll you want to make.  And it makes a conveniently sized small batch. Only about 11 rolls and they are baked in a small 9-inch round pan. The recipe can easily be doubled and baked in two 9-inch pans.

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

The dough ingredients are pretty standard: flour, sugar, salt, yeast, water, milk, butter, and 1 egg.  Heat the butter, milk, and water all together in a bowl until the butter is melted and mixture is hot to touch (mine was 115F degrees). Accurate temperatures are crucial to successful baking.  Next you’re going to stir the butter mixture into the dry ingredients, then add the egg.  Add about 1/3 cup more flour to get the dough nice and soft. Your dough is ready to knead when it begins to pull away from the sides of the bowl.

Next? Kneading time!  Lightly flour your countertop and get ready to get your hands dirty. It’s ok, baking is supposed to be messy. Knead the dough for about 3-4 full minutes. Want to learn more about the process of kneading?  I study this helpful guide often.

When you’re finished kneading, cover the dough and let it rest for about 10 minutes. It won’t really rise in this step, it just needs a chance to let the gluten settle. During this time, I got my filling ingredients ready: softened butter, cinnamon, and sugar. My three favorite ingredients these days.

After 10 minutes, roll the dough out into a 14×8 inch rectangle. Use a ruler to be accurate; I always keep one handy in a kitchen drawer. Spread the softened butter all over the dough. Sprinkle with the cinnamon sugar. Tightly roll up the dough and cut into 11 even pieces. Place in a greased round pan and get ready to rise. The rolls take about 60-90 minutes to rise. Remember, this is the only rise time for the rolls. Loosely cover the rolls with aluminum foil and place in a draft-free warm spot in your kitchen.

Here’s what I do: I heat the oven to 200F.  I turn off the oven.  I place the rolls inside for 90 minutes. There, that’s it! Make sure you don’t refrigerate the rolls after this step. Keep them at room temperature if you are not baking right away.

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

After about 60-90 minutes, the rolls will have doubled in size and are ready to bake.

Bake at 375F for 25-30 minutes. I covered the rolls with aluminum foil after 15 minutes of bake time to avoid the tops from getting too brown.  Look how fabulous they are straight from the oven. 

They look like fluffy little spiraled pillows.  All nice & toasty.

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

They are ready for some glaze!  I made an easy coffee glaze for my rolls. I simply mixed 1 cup of powdered sugar with 2 Tablespoons of strong coffee.  If coffee glaze isn’t your thing, replace the coffee with milk or cream.

And completely drench the rolls with the glaze right before serving.

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

I truly thought I had self control until I made these. I tested this recipe twice last weekend after I made breakfast.  I was saving them for later in the day, but I just had to dig in.  Trust me, your self-control will disappear after you make these. They are completely irresistible. Just wait until you smell them baking! I want to bottle that scent and wear it forever.

The dough is buttery and sweet, which I loved. If you’re looking for that perfect cinnamon roll recipe, you are in luck.  Not only are these the fluffiest, softest roll I’ve ever made, but they are the easiest as well. I love it when that happens!

Fill the rolls with nuts, chocolate chips, fruit, or even coconut. Besides the classic cinnamon filling, I personally love cherries or caramel + apples. The sky is the limit with this recipe.

These Homemade Cinnamon Rolls are so simple! They're completely from scratch and will become your new favorite. Seriously!

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

I wish I was spending Mother’s Day with my mom this year (don’t worry, I’ll see her in a couple weeks for my birthday!) because I would make these for her.  She loves cinnamon rolls. Hi Mom! :)

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Easy Homemade Cinnamon Rolls

Yield: 11 rolls

Ingredients:

Rolls

  • 2 and 3/4 cups (345g) all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package Red Star Platinum Yeast or any instant yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk (cow's milk - I used skim)
  • 2 and 1/2 Tablespoons (40g) unsalted butter
  • 1 large egg

Filling

  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 Tablespoon ground cinnamon
  • 1/4 cup (50g) granulated sugar

Coffee Glaze

  • 1 cup (120g) powdered (confectioners') sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons (30-45ml) strong coffee (or use milk/cream instead)

Directions:

  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
  4. Make the filling: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
  5. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
  6. After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
  7. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar, vanilla and 2 Tablespoons coffee together until smooth and drizzle over rolls. If it seems too thick, add 1 more Tablespoon coffee. You may replace the coffee with milk or cream instead, if you do not want a coffee flavored glaze. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness.
  8. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container at room temperature or in the refrigerator for 5 days. Glaze the rolls immediately before serving. Rolls (with or without glaze) freeze well, up to about 3 months. Thaw in the refrigerator and heat up however you prefer.

*Overnight: The dough may be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour. 

 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Try my Homemade Sweet Orange Rolls next.

Copycat Pillsbury Orange Sweet Rolls. Gooey, fluffy, and dipping with orange glaze.

 

For anyone still fearful of yeast, you can always make my 20 minute Mini Cinnamon Buns (no yeast) instead. However, today’s rolls are a great starting off point! Go ahead, challenge yourself.

These Homemade Cinnamon Rolls are so simple! They're completely from scratch and will become your new favorite. Seriously!

*This is a sponsored post for Red Star Yeast.  I have been compensated for making this recipe. However, I was not paid to write a review and all opinions are 100% my own.

 

   

528 Responses to “Easy Cinnamon Rolls (from scratch).”

  1. #
    301
    PinkPhilosopherposted November 2, 2014 at 4:05 pm

    I’ve tried your cinnamon roll recipe twice and I have to say it’s just the best cinnamon roll recipe out there. I can be guaranteed lovely gooey, fluffy tasty cinnamon rolls every time. I’m going to try some of your other recipes now. Thank you!

    Reply

  2. #
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    Derek Stromlandposted November 3, 2014 at 10:50 am

    Is it possible to use baking powder instead of the yeast? I’m living in germany so I can’t really find red star platinum yeast.
    And I tried checking out your other cinnamon roll recipe without using yeast but it seems to require a ready (pre-made) dough… doesn’t show how to make it from scratch like this one. Thank you so much!

    Reply

    • jayneereplied on November 9th, 2014 at 7:18 am

      You don’t have to use red star platinum. I just used a packet i already had in my house and works fine. Or if you can’t find packaged yeast you can get a bottle (i have used this before) and just use 2 1/4 teaspoon. Hope this helps

      Reply

  3. #
    303
    Amberposted November 7, 2014 at 12:17 pm

    How long do you leave them in the oven to rise?

    Reply

    • jayneereplied on November 9th, 2014 at 7:19 am

      You still put them in for 60-90 minutes.

      Reply

  4. #
    304
    Malkaposted November 9, 2014 at 2:38 am

    I really want to make these! But I live in Czech Republic and can’t get large eggs here. How many regular sized eggs can I use? Also the yeast you use ia sry right? So I can use any type? Thank you!

    Reply

    • Gabbyreplied on November 9th, 2014 at 3:27 pm

      I live in the DRC and use the regular sized eggs instead of the large ones. I have worried about this, but the product is always amazing. There may be a slight rising difference, but other than that, I have encountered no problems. You can use any instant active dry yeast.

      Reply

  5. #
    305
    Dani Conleyposted November 9, 2014 at 1:49 pm

    These were amazing! So easy to make and definitely the best cinnamon rolls I have ever tried. I might pair them with cream cheese frosting next time but the coffee glaze was delicious! Thank you so much for sharing <3

    Reply

  6. #
    306
    Rashaundaposted November 9, 2014 at 10:40 pm

    Hi. my rolls came out great but a little hard, I am wondering if my oven is too hot because i only had them in there for 15 minutes and they were done.

    Reply

  7. #
    307
    Betsyposted November 10, 2014 at 8:10 pm

    Hi! I saw that a commenter let them rise overnight and then bake in the morning. Would you recommend this? I have a morning meeting scheduled for 7am and I would love to give everyone fresh cinnamon rolls!

    Reply

    • Sallyreplied on November 11th, 2014 at 8:11 am

      Hi Betsy, the dough may be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour.

      Reply

  8. #
    308
    Dana @ 3boysunprocessedposted November 10, 2014 at 9:48 pm

    Awesome looking recipe! Just an FYI for anyone looking to work with yeast who hasn’t previously, yeast starts dying between 120-140 degrees. The best way to judge if your liquids are the right temperature is to think in terms of the fact that our body temp is just below 100. If something feels warm to our touch, then it is a good temp. If something feels hot, there is a good chance it is too hot for the yeast. I’m always seeking the perfect lukewarm when I’m using yeast. :)

    Reply

  9. #
    309
    Libbyposted November 16, 2014 at 11:24 pm

    Yum, just yum. I’ve never made cinnamon rolls before, the recipes always look so good, but so time consuming. This one took me about 3 hours start to finish. Which I would never have the time before breakfast to make, without kids screaming they’re starving to death. So….I decided to make them for dinner. And they were fabulous, easier than I thought they’d be. And cinnamon rolls for dinner, what could be better than that!

    Reply

  10. #
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    Jenniferposted November 18, 2014 at 12:05 pm

    These are amazing! I use pinterest a lot and know that everything from Sally will be awesome and worthwhile. Thank you!

    Reply

  11. #
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    Jenniferposted November 18, 2014 at 12:08 pm

    PS…this recipe was easy and was not very time consuming as others posted. I had all of the ingredients in my pantry and the active prep was between 30-45 minutes. I made a cream cheese icing rather than the coffee glaze.

    Reply

  12. #
    312
    Amy M.posted November 26, 2014 at 10:28 am

    Sally! Trying these tomorrow morning for Thanksgiving. I definitely need a push to bake more with yeast so why not start here! I wanted to make the pumpkin version but alas my dad is picky so here we are with the classic version. I’m also pleasantly surprised to see they don’t seem as unhealthy as cinnamon rolls are made out to be! Anyway, will be sure to let you know how it goes!

    Reply

  13. #
    313
    Connieposted November 29, 2014 at 2:09 pm

    Hi Sally,

    I stumbled across your blog last week to make the apple pie with salted caramel and I just made the cinnamon rolls. Although I’ve been working with yeast for ages now, and thought there was no need for me to deviate from my tried and tested recipe, I thought I just give your’s a try and it worked like a dream! Last week was my first attempt at making pie crust or salted caramel and it was AMAZING. I absolutely adore your blog and will definitely try as many recipes as possible. You are doing a great job here, the recipes are easy to follow, you explain things very well and obviously the whole blog is also pretty to look at.
    A fellow peanut butter lover x

    Reply

  14. #
    314
    Gwegposted December 5, 2014 at 12:10 am

    Thank you Sally for this awesome yet very simple receipe!
    Thank you internet for letting me find it and finally,
    Thank you whoever created all of the above, especially Cinnamon…
    This is simply divine. Very glad I found this right in time for Christmas!
    Many thanks to all for voting/commenting, I avoided overcooking and more importantly, you convinced me to chose this buns receipe!

    Note:
    For toaster-oven BOV800XL, 18 min @ 375*F (covered after 8 min) Was perfect (on the moosh side) and well browned on top.

    Reply

  15. #
    315
    Krisposted December 8, 2014 at 7:05 pm

    Can almond milk be used as a substitute for cows milk?

    Reply

    • Sallyreplied on December 8th, 2014 at 7:25 pm

      It could, yes. But I’ve never had luck obtaining the same soft, fluffy texture when using dairy free milk.

      Reply

  16. #
    316
    Barbaraposted December 12, 2014 at 5:54 pm

    I made thes and they turned out fabulous! I doubled the recipe and had to refrigerate after having them rise. They still turned out perfect. Used the vanilla glaze. Still soft and delicious the next day and great warmed in microwave.

    Reply

  17. #
    317
    Rhiannonposted December 14, 2014 at 3:02 am

    Hi there, Sally! I am excited to try this recipe out tomorrow, but I had to ask…where did you get that cute bowl? I love it! =)

    Reply

    • Sallyreplied on December 14th, 2014 at 9:51 am

      Anthropologie! I love that store for cute kitchenware.

      Reply

  18. #
    318
    Carolinaposted December 15, 2014 at 4:06 pm

    Hey sally!
    Best cinnamon rolls ever, WAY better than the ones at my mall. Those are way to bready, no filling. Also, I am no longer terrified of yeast. But, I subbed fresh yeast for instant yeast and the seeds of a vanilla bean for vanilla extract.

    my parents loved them! (I’m only 12)

    Reply

  19. #
    319
    Nicoleposted December 16, 2014 at 10:21 pm

    Hi Sally! Love this recipe- it’s so easy and so delicious. Just wondering, how long can you let the rolls rise in the fridge in terms of hours?

    Reply

    • Sallyreplied on December 17th, 2014 at 7:54 am

      10-12 hours max. Enjoy!

      Reply

  20. #
    320
    Bethposted December 18, 2014 at 9:45 am

    Hi Sally! Do you have to use instant yeast, or is there any way that I can use the traditional active dry yeast that I have?

    Reply

    • Sallyreplied on December 18th, 2014 at 10:34 am

      traditional active is fine, expect an approximately 50% slower rise time.

      Reply

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