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!

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

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.

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

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! :)

PrintPrint SaveSave

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 and 1/2 Tablespoons ground cinnamon
  • 1/4 cup (50g) granulated sugar

Coffee Glaze

  • 1 cup (120g) powdered (confectioners') sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (30ml) 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 coffee together until smooth and drizzle over rolls. You may replace the coffee with milk or cream instead. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.
  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.

*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. Totally worth it!

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 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.

 

   

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

  1. #
    241
    Amberposted June 5, 2014 at 8:27 am

    Hi! Two things: 1) have you ever tried making these mini-sized? I was thinking of trying in a mini muffin pan, but I wasn’t sure about proofing/baking times. 2) Are you running the Baltimore 10-miler next weekend? I am and I am so not ready!!

    Reply

  2. #
    242
    Jasonposted June 6, 2014 at 7:13 pm

    If I overnight the dough, is rising in the oven as in step 5 still the preferred method?

    Reply

    • Sallyreplied on June 7th, 2014 at 11:39 am

      If overnighting, I usually let them rise for 1 hour at room temperature not in the oven the next morning.

      Reply

      • Tonireplied on June 29th, 2014 at 11:31 am

        Hi Sally! If I used instant yeast instead of active dry yeast and overnight my dough, will I let them rise for 1 hour at room temp after overnighting or a little more? About 90 mins or so or will I hour be enough?

  3. #
    243
    Elaineposted June 7, 2014 at 1:49 pm

    These were amazing! My 7 year old son is gifted, heard that gluten is bad, and began to worry himself that eating any bread would kill him. Thanks, TV. So I decided to show him from scratch how it works. We made these start to finish this morning with apple filling and they were a huge hit with everyone, even the picky, anxious 7 year old. Thank you so much!

    Reply

  4. #
    244
    Jessposted June 11, 2014 at 10:16 pm

    What about the vanilla extract for the coffee glaze?

    Reply

  5. #
    245
    Kimposted June 15, 2014 at 10:58 pm

    On my way home from a pretty great walk the other day, I had a crazy craving for cinnamon buns. Not “jiffy” cinnamon rolls, which I have made many, many times, but legit, rising bread dough cinnamon buns. I have never made legit, rising bread dough cinnamon buns, so I did not have a trusty recipe to go to. I chuckled and thought “Sally’ll have something amazing!”

    Sure enough! Super easy, amazingly tasty cinnamon buns! I am so thankful for your blog, lady. :) You are a life saver! (I have a momma with a brand new baby in the “family” who is crazy craving chocolate cake. Again, I chuckled and thought “Sally’ll have something amazing!” And sure enough, you do! I can’t wait to make your Triple Chocolate Layer Cake – I’ll let you know how it goes!)

    Reply

    • Sallyreplied on June 16th, 2014 at 12:29 pm

      What a sweet comment. :) Thanks for making my day Kim! I’m so glad you rely on my blog for recipes you crave. I love these cinnamon rolls so much! And the chocolate cake – to die for!

      Reply

  6. #
    246
    Toriposted June 16, 2014 at 10:48 am

    Hi Sally,

    These look delicious! Looking forward to making them this week. One question, do you think spelt flour or whole wheat pastry flour would work in this recipe? I know you said regular whole wheat flour does not work well but I find that the pastry flour usually turns out less dense. Thanks!

    Reply

    • Sallyreplied on June 16th, 2014 at 12:21 pm

      I honestly do not recommend either – truly, all-purpose or even bread flour would be best here.

      Reply

  7. #
    247
    dianaposted June 17, 2014 at 5:55 pm

    These are excellent. I cut them into 9 pieces and baked them in a 9″ square cake pan. I put them in my toaster oven on the bottom rack on 375 for 17 minutes. They were starting to brown so I took a chance, let them sit for about 5 minutes an then iced them. They came out perfect!

    Reply

  8. #
    248
    Ameliaposted June 19, 2014 at 1:24 pm

    This look so good, I can’t wait to eat them! I’m making them today because of course I have no patience and couldn’t wait until the weekend, which I probably should have, so my boyfriend can enjoy some for breakfast! What is the best way to store these? Sometimes we put bread in the refrigerator to make it last longer, but I’m not sure about these? And also, how long do they last after you’ve made them? Thanks!!

    Reply

    • Sallyreplied on June 19th, 2014 at 2:14 pm

      Hi Amelia! That information is in the recipe (the last step).

      Reply

  9. #
    249
    Angelaposted June 19, 2014 at 7:54 pm

    When do you put in the yeast? I’ve been reading and re-reading and don’t see the step. Thanks, looking forward to making these for a tailgating brunch.

    Reply

    • Sallyreplied on June 20th, 2014 at 6:15 am

      In step 1.

      Reply

  10. #
    250
    Hayleyposted June 20, 2014 at 1:27 am

    How long can these be covered in the refrigerator before baking for? (through step 4, it says overnight). I’d probably be making them at about 2 o’clock in the afternoon and wouldn’t take them out of the fridge to rise for that final hour until 8am?

    Reply

    • Sallyreplied on June 20th, 2014 at 8:42 am

      That would be a little too long. I would try to start preparing them later in the evening if you can – or maybe a recipe developed to be overnight will be better!

      Reply

      • Hayleyreplied on June 20th, 2014 at 4:52 pm

        Thanks! Second question, after taking them out of the fridge overnight and letting them rise 1 hour, do I go right to baking them or proceed with step 5?

  11. #
    251
    Kirstyposted June 20, 2014 at 5:50 am

    Hi Sally, this recipe has been a fantastic hit at the toddler singing group I run and has been asked for a few times since, so firstly thankyou! I was just wondering if you have ever used gluten free flour in this recipe?

    Reply

  12. #
    252
    Hayleyposted June 21, 2014 at 11:45 am

    I just had to comment again. I made them last night/this morning and they turned out better then I’d even hoped for! It was my first ever time working with yeast without my mom’s help, so I was super proud of myself when they came out of the oven as one of the best things I ever made :D

    Reply

  13. #
    253
    Terryposted June 28, 2014 at 12:53 am

    I made these today and they were just delicious!

    Reply

  14. #
    254
    Rubyposted June 30, 2014 at 4:33 pm

    Hi I just made these and they’re rising. They look amazing, but mime rose in 30 minutes. They are huge! Like really huge. Should I wait 30 more minutes or just bake them already? ?

    Reply

    • Sallyreplied on June 30th, 2014 at 5:36 pm

      What type of yeast are you using? Good way to save on time! I would bake right now, yes.

      Reply

  15. #
    255
    Ivanaposted July 1, 2014 at 3:49 pm

    I made them, and they’re amazing! I’m ashamed to say how fast they disappeared… Yours look way much better, but I’m proud of mine either way

    P.S. Sorry for my English, it’s not my native language :)

    Reply

  16. #
    256
    Jenposted July 6, 2014 at 9:01 am

    I’m a little worried.. Surely adding hot milk and butter to the yeast and flour mixture would kill the yeast and prevent dough rising?

    Reply

    • Sallyreplied on July 6th, 2014 at 2:51 pm

      No – unless your microwave is incredibly hot and gets the mixture over 130 degrees F.

      Reply

  17. #
    257
    Jenposted July 6, 2014 at 3:15 pm

    Ok, so I made these today and although I was a little apprehensive (anything with yeast intimidates me and my kneeding technique could use a little work) they turned out beautifully. Very soft and moist at the centre, almost gooey. They could really give Cinnabon a run for its money. Thank you so much!

    Reply

  18. #
    258
    Vonieposted July 10, 2014 at 1:49 pm

    I did it! I made these and they were delicious! I have searched high and low for an easy but delicious cinnamon roll recipe and this one is it. My search is over. Thanks Sally for sharing!

    Reply

  19. #
    259
    Anjaniposted July 11, 2014 at 8:35 am

    Sally, these cinnamon buns were amazing! I used a rectangle glass dish instead of a pie dish and they still came out perfectly, only a little burnt on the edge. Do you know how to fix that?

    Reply

    • Sallyreplied on July 11th, 2014 at 8:53 am

      Try covering the edges with aluminum foil to avoid heavy browning there.

      Reply

  20. #
    260
    Roopchand PSposted July 12, 2014 at 9:31 am

    Wonderful recipe. Very easy to make and really tasty. I just completed baking a batch and my little girl is loving it

    Reply

  21. #
    261
    Jennyposted July 14, 2014 at 3:28 pm

    These look delicious! Do you think they would work with coconut oil instead of butter in the dough?

    Reply

    • Sallyreplied on July 14th, 2014 at 6:32 pm

      I’ve actually recently tried it and loved it! But I prefer the buttery taste from butter. Let me know what you think if you give it a try!

      Reply

  22. #
    262
    Jenniferposted July 14, 2014 at 5:44 pm

    Have you changed this recipe? I swear ive made these from your site before. But I did it the night before. All the way thru to rolling up the cinnamon mixture in the dough, cutting them and putting them in the greased 9 in pan… then leave them out all night on counter, then bake them the next morning. ….?
    Jenny

    Reply

    • Sallyreplied on July 14th, 2014 at 6:28 pm

      Hey Jennifer! I have not changed the actual recipe, just how I prefer to prepare them overnight – but your way or the way written in the recipe works just fine.

      Reply

  23. #
    263
    Allyposted July 18, 2014 at 2:26 am

    Made these today for my husband and sons. They were devoured within minutes. Absolutely delicious. Thank you.

    Reply

  24. #
    264
    Susannahposted July 21, 2014 at 8:53 am

    Sally, your glaze recipe is the only powdered sugar icing that has EVER worked for me; I added some orange extract & topped some chelsea buns I made with it…..seriously, I have made so many of your recipes and they ALWAYS work and are always perfect
    Cannot thank you enough for your whole blog and the work you do!!

    Reply

  25. #
    265
    Aparnaposted July 22, 2014 at 9:54 am

    Oh my god!! These are stunning!!

    Reply

  26. #
    266
    zofiaposted July 27, 2014 at 4:22 am

    Anyone tried to make it gluten free? Any tips of adjustment to make it work? I want to make them. They look amazing. All my baking and cooking must be gluten free. So far so good with all the recipes I have tried. But yeast in gluten free dough it is a different matter. Hope there is someone who tried them gluten free. Anyway I will bake them on Thursday. Hope they turn out as delicious as they look. Will let know. Till then will be greatfull for any tips.

    Reply

1 3 4 5

Trackbacks/Pingbacks

  1. Pingback: No-Knead Homemade Honey Oat Bread. - Sallys Baking Addiction

  2. Pingback: Blueberry Sweet Rolls with Lemon Glaze. - Sallys Baking Addiction

Leave a Comment