Homemade Cinnamon Rolls

There’s nothing like the smell of Homemade Cinnamon Rolls fresh out of the oven. That sweet, spicy scent is something everyone loves. They’re perfect for breakfast, brunch, or even a midday treat with your favorite coffee or tea.

Ingredients to Make Homemade Cinnamon Rolls Recipe

Making homemade bread can sound intimidating, especially when yeast is involved. But there’s really no need to stress, it just takes a bit of practice. If you’re unsure about getting the liquid temperature right for blooming the yeast, a kitchen thermometer is a great investment. It takes out the guesswork and lets you know exactly when you’ve hit the sweet spot. Ingredients for cinnamon rolls are typically the same, but  the techniques for making them can vary slightly. Regardless of technique, that sweet and spicy dough is impossible to resist.

Ingredients you’ll need to make Southern Cinnamon Rolls: (Scroll down for full printable recipe card.)

• Flour – All purpose flour forms the base of the dough.
• Yeast – I use rapid rise yeast which is quicker acting than active dry yeast.
• Liquid – Milk adds moisture.
• Butter – Salted or unsalted butter for richness.
• Sugar – Granulated sugar for sweetness and a pinch of salt to balance the flavor.
• Whole Egg – One large egg stabilizes the dough.
• Filling – Softened butter, granulated sugar, cinnamon and nutmeg.
• Glaze – Powdered sugar, vanilla extract and heavy cream to thin.

How to Make the Best Homemade Cinnamon Rolls Recipe

• Bloom the Yeast – Dissolve yeast in milk. Set aside until frothy.
• Sift the Dry Ingredients – Use a whisk to sift together flour, sugar and salt. Make a well in the center.
• Wet Ingredients – Add butter and yeast mixture to the well. Stir,adding the egg while mixture is still loose.
• Knead the Dough and Let Rise – Using an electric mixer knead the dough per the recipe. Place into a greased bowl and let rise until doubled.
• Roll the Dough – Turn out onto a floured surface pressing into a rectangle.
• Cinnamon Roll Filling – Spread softened butter from end to end sprinkle the butter with cinnamon mixture.
• Roll and Slice – Roll from the widest edge ending seam side down. Use dental floss or a sharp knife to cut into 24 even pieces.
• Transfer to Skillet and Let Rise – Arrange cinnamon rolls side by side in a buttered skillet. Cover with damp cloth and let rise until doubled.
• Oven – Heat oven and uncover cinnamon rolls. Bake per the recipe until puffed and golden brown, then glaze and enjoy.

Kitchen Equipment to Make Southern Cinnamon Rolls Recipe

• Large bowl and medium bowl.
• Large whisk for siting the dry ingredients.
• Stand mixer or hand mixer fitted with a dough hook attachment.
• Measuring cups and spoons.
• Sharp knife and chopping board or dental floss.
• Instant read thermometer.
• Large cast iron skillet or 13×9-inch baking dish.

Recipe Variations, Tips and Substitutions

• Test the Temperature of the Scalded Milk – Don’t be intimidated by any recipe that uses a thermometer. It’s takes the guesswork out of checking the temperature of the milk and you won’t risk killing the yeast by it being too hot or too cool, to bloom the yeast.
• Stand Mixer – Using a stand mixer fitted with a dough hook is the easiest way to knead the cinnamon roll dough. If you don’t have one, good ole elbow grease still works. You can knead this dough by hand on a lightly floured nonstick surface until its elastic.
• Fully Combine Prior to Kneading By Hand – Should you choose to knead by hand, use a large spatula to mix the wet into the dry ingredients. Make certain all of the ingredients are fully incorporated before turning out onto the floured surface for kneading.
• Alternate Pan – I love pulling out my cast iron skillet whenever I get the chance. These homemade cinnamon rolls bake up beautifully in one, but you can also use any similarly sized oven-safe skillet or a 13×9-inch baking pan.
• Flour – You can use bread flour in place of all purpose flour for a more chewy texture.
• Sugar – You can use light brown sugar for the filling for a more caramelized flavor.
• Active Dry Yeast – You can use the same amount of active dry yeast. It will take longer for the dough to rise.
• Nuts – You can sprinkle the cinnamon roll filling with pecans, walnuts or toffee bits.
• Cream Cheese Frosting – You can use a cream cheese frosting in place of the glaze, if you prefer.

Storage and Leftovers

• Leftovers – Once these cinnamon rolls have been baked, glazed and cooled you can store them in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. You can also store them at room temperature for 3 days, but chilling will lengthen the shelf life.
• Reheating – Reheat cinnamon rolls gently in single servings in the microwave.
• Freezer – You can freeze bake cinnamon rolls for up to 2 months. Thaw in the fridge and reheat gently just before serving.
• Freezing Unbaked Cinnamon Rolls – Unbaked cinnamon rolls can be placed onto a sheet pan and frozen solid. Once frozen, store them for up to 3 months. This should be done prior to the second rise. When you’re ready to bake them, arrange them in a buttered pan and let them thaw and rise until doubled, then bake per the recipe.

More Bread Recipes and Rolls to Make

• Homemade Honey Yeast Rolls can be made the night before and allowed to rise overnight in the refrigerator.
• Homemade Hawaiian Sweet Rolls are soft and buttery.
• These Orange Cinnamon Rolls are perfect for Christmas breakfast.
• Easy Caramel Pecan Sticky Rolls use a shortcut hack that requires no bread making at all.
• Cherry Almond Sweet Rolls are drizzled with a white chocolate glaze.
• Fluffy Copycat Texas Roadhouse Rolls.
• Fresh cranberries and orange zest shine in these Cranberry Orange Sweet Rolls. 
• Easy No Knead Yeast Rolls are delicious slathered with butter while warm.
• Lemon Rolls from Love From the Oven.

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Helpful Kitchen Items:

• Cast Iron Skillet
• Mixing Bowls
• Measuring Cups and Spoons
• Pastry Mat