Homemade Cinnamon Rolls
One of my favorite things about the holidays is freshly baked, warm goodies. There’s just something about cooler weather, curling up under a blanket with a mug of hot chocolate, and enjoying a warm, gooey baked good that feels like the ultimate kind of comfort. It just doesn’t get much better than that!
Today, I’m sharing my homemade cinnamon roll recipe, and this one has been a labor of love. I’ve been working on this recipe for almost two years, tweaking and testing until I finally got it to where I love it.
For me, there’s nothing quite like a warm cinnamon roll on Christmas morning. After the gifts have been opened, everyone gathers around the table, and you get to slow down for a little while and simply enjoy each other’s company. Those are some of my favorite holiday moments.
I’m sharing this recipe early because, if you’re anything like me, you’ll want to give it a practice run before serving these on Thanksgiving or Christmas morning. And honestly, your family probably won’t mind being the taste testers. They may even be a little too willing to give their feedback if it means they get another cinnamon roll!
Most importantly, give yourself some grace when working with dough. Pastry can be a little tricky, and sometimes it takes a few tries to get comfortable with the process. The first time you make these, make sure you have plenty of time so you can slow down, pay attention to the dough, and enjoy the process instead of feeling rushed.
And remember: the goal isn't perfection. It’s homemade cinnamon rolls, a kitchen that smells amazing, and something delicious to share with the people you love.
One thing I want to mention before you dive in: this is not a quick recipe. There are quite a few steps, and between making the dough, kneading, letting it rise, rolling, filling, and baking, these cinnamon rolls take some time. But don’t let the number of steps scare you away! Each step is important, and once you get into a rhythm, the process becomes part of the fun.
Think of it as a cozy baking project. Put on some music, make yourself a cup of coffee, and take your time. And when you finally pull that pan of warm, gooey cinnamon rolls out of the oven, I promise you’ll understand why I spent two years perfecting this recipe.
Cream Cheese Frosting
I know cream cheese frosting is a cinnamon roll classic, but personally, it’s not my favorite. I prefer a simple, sweet vanilla icing that lets the cinnamon rolls themselves shine.
But if cream cheese frosting is your thing, go for it! Here’s my favorite simple cream cheese frosting
Ingredients
8 ounces full-fat, block-style cream cheese, slightly softened
4 tablespoons unsalted butter, room temperature
4 cups powdered sugar, sifted if lumpy
¼ teaspoon vanilla extract
Sea salt, to taste
For the Dough
1 cup whole milk, warmed
2 packages (or 4.5 teaspoons) active dry yeast
½ cup granulated sugar
5 cups all-purpose flour, separated, plus extra for rolling
3 large eggs, room temperature
½ cup unsalted butter, room temperature and cut into chunks
2 teaspoons fine sea salt
For the Filling & Egg Wash
1 egg, room temperature, slightly beaten
¾ cup firmly packed light brown sugar
1 tablespoon ground cinnamon
¼ teaspoon fine sea salt
¼ cup unsalted butter, room temperature, divided
For the Icing
¾ cup powdered sugar
¼ cup heavy cream
1 teaspoon pure vanilla extract
Pinch of fine sea salt
Grow the Yeast
Add the warmed milk to the bowl of a stand mixer fitted with the paddle attachment. The milk should feel very warm to the touch but not hot. Sprinkle the yeast over the milk and stir gently to moisten.
Allow the mixture to stand for about 5–7 minutes, or until the yeast becomes foamy.
Make the Dough
Add the sugar, 4½ cups of flour, eggs, butter, and salt to the yeast mixture. Place the remaining ½ cup of flour in a small bowl and set aside.
Mix on low speed just until the ingredients come together. Be careful not to overmix at this stage.
Before moving on to kneading, double-check that all of your ingredients have been added. Trust me, you don't want to discover that you forgot the butter after you've already started kneading!
Knead the Dough
Remove the paddle attachment and replace it with the dough hook.
Knead the dough on low speed (speed 2 on a KitchenAid® stand mixer) for 5–7 minutes. Add the reserved flour, 1 tablespoon at a time, only as needed to keep the dough from sticking excessively to the sides of the bowl. The finished dough should be smooth and elastic. You can also knead the dough by hand if you prefer (I’m finding out this is my preferred method with bread making).
First Rise | 1½–2 Hours
Have a large, lightly oiled bowl ready.
Once the dough has been properly kneaded and feels smooth and elastic, transfer it to the oiled bowl and turn it once to coat.
Cover the bowl loosely with plastic wrap and place it somewhere warm and draft-free. Allow the dough to rise until it has doubled in size, about 1½–2 hours.
Don't rush this step! The rise time can vary depending on the temperature of your kitchen, so focus on the dough rather than the clock.
Make the Rolls
Grease a 9x13-inch baking dish.
Prepare the egg wash by beating together the egg with 1 tablespoon of water. Set aside until ready to use.
In a small bowl, combine the brown sugar, cinnamon, and salt. Set aside.
Once the dough has doubled in size, gently punch it down and turn it out onto a lightly floured work surface.
Cut the dough in half with a sharp knife. Set one half aside while you work with the other.
Lightly dust the dough with flour and gently pat it into a rectangle. Using a lightly floured rolling pin, roll the dough into a rectangle approximately 12x14 inches.
Rotate the dough, if necessary, so that one of the short sides is closest to you.
Spread half of the softened butter evenly over the dough, leaving about 1 inch of space clear along the short edge farthest from you.
Sprinkle half of the cinnamon-sugar mixture over the butter and gently rub it across the surface, pressing lightly so it adheres. Keep the 1-inch border clear.
Lightly brush the clear edge with the egg wash. Set the remaining egg wash aside.
Starting with the short side closest to you, carefully roll the dough into a log. Once rolled, pinch the seam together and place the log seam-side down.
Using a sharp serrated knife, trim off the tapered ends and discard. Cut the log into 6 equal pieces.
Arrange the rolls evenly in half of the prepared baking dish.
Repeat the process with the remaining half of the dough, filling the other half of the baking dish. You should have 12 cinnamon rolls total.
Bake the Cinnamon Rolls
Preheat the oven to 350°F.
Once the rolls have finished rising, uncover them and bake for 25–30 minutes, or until the tops are lightly golden and the rolls are cooked through.
Remove the baking dish from the oven and allow the cinnamon rolls to cool for about 10 minutes.
Make the Glaze
While the rolls are cooling, make the glaze. In a medium bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and a pinch of sea salt until smooth. If the glaze is too thick, add a little more heavy cream until it reaches your desired consistency.
Drizzle the glaze generously over the warm cinnamon rolls and serve.
Prefer cream cheese frosting?
In a large bowl, beat the cream cheese and butter with an electric mixer until smooth.
Add the powdered sugar and vanilla and mix until smooth, stopping and scraping down the sides of the bowl with a spatula as needed. For a stiffer frosting, beat in additional powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency. Taste and adjust, adding a pinch of salt if needed.
Store in an airtight container in the refrigerator for up to 3 days.
