There's nothing like the smell of freshly made Homemade Cinnamon Rolls baking in the oven. The spicy sweet combination is universal in appeal. Enjoy them for breakfast, brunch, tea time or as an afternoon pick-me-up with your favorite cup of coffee or a latte..
Homemade Cinnamon Rolls
Homemade bread making can sound intimidating because it requires using yeast. There's truly no need to fret, it's just like all baking, it just takes practice. If you're a bit skittish about getting the temperature of the liquid right to bloom the yeast, invest in a thermometer and it will tell you when you've hit the mark. Whether you're making praline cinnamon rolls, 7Up biscuit cinnamon rolls or easy banana toffee cinnamon rolls made with crescent dough, it's a terrific option to try. Another fun recipe using these beloved flavors you may like to try is this cinnamon roll coffee milkshake from Simply Stacie.
Tips for Making Cinnamon Rolls
Ingredients for cinnamon rolls are typically the same but, the techniques for making them can vary.
- Take the guesswork out of checking the temperature of the milk by using a thermometer.
- Once the wet ingredients are added to the flour, add the beaten egg while the mixture is still loose and not fully mixed together so, it will incorporate properly.
- Using a mixer with a dough hook is the easiest way to knead dough. Alternately, good ole elbow grease still works.
- 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.
- I enjoy pulling out my cast iron skillet when the opportunity arises. You can also make these in a similar size oven safe skillet or a 13 x 9 inch baking pan.
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Helpful Kitchen Items:
Homemade Cinnamon Rolls
- 2 ¼ oz packets rapid rise yeast (i.e. Two ¼ oz packets)
- 1 ⅓ cup milk lukewarm (110°F)
- ¼ cup granulated sugar
- 5 ½ cups all purpose flour plus additional for dusting
- 1 tsp salt
- 4 Tbsp unsalted butter melted
- 1 large egg beaten
- 4 Tbsp unsalted butter softened
- ½ cup granulated sugar
- 1 Tbsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 ½ cup confectioners sugar
- 1 tsp pure vanilla extract
- 3 Tbsp heavy cream plus additional as needed to thin
- In a a large measuring cup or bowl, dissolve yeast in milk. Set aside to bloom for 5-7 minutes.
- In a large bowl using a whisk, sift together flour, sugar and salt. Make a well in the center. Add butter and yeast mixture. Mix through, adding egg while mixture is still loose. Mix well.
- Using an electric mixer fitted with a dough hook, knead the dough for 5 minutes or until it pulls away from the side of the bowl. If the dough is too sticky, add additional flour 1 Tbsp at time, up to ½ cup. Alternately, knead the dough by hand for 5 minutes on a lightly floured surface.
- Grease the sides and bottom of a clean bowl. Transfer dough to bowl. Cover with a damp towel and let sit for 1 hour or until doubled.
- Punch down dough. Turn out onto floured surface and turn until coated with flour working in additional flour just until the dough isn't sticky. Press into a 24 x 12 inch rectangle.
- Spread softened butter from end to end. Mix together granulated sugar, cinnamon and nutmeg. Sprinkle evenly over butter.
- Using floured fingers begin rolling from widest edge ending seam side down. Use dental floss or a sharp knife to cut into 24 even pieces.
- Butter the bottom and sides of a 12 inch cast iron skillet or a 13 x 9 inch baking pan. Place cinnamon rolls side by side. Cover with damp cloth and let rise 1 hour or until doubled.
- Preheat oven to 350°F. Uncover cinnamon rolls. Bake for 30 minutes or until puffed and golden.
- To make the frosting: In a small mixing bowl whisk together powdered sugar, vanilla and cream. Add additional cream until it reaches desired consistency. Frost cinnamon rolls.
- Serve warm.