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Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

Course Bread, Breakfast, brunch
Cuisine American
Keyword best-cinnamon-rolls, homeade-cinnamon-rolls, no-kinead-cinnmon-rolls
Prep Time 25 minutes
Cook Time 25 minutes
Rising time 2 hours
Total Time 2 hours 50 minutes
Servings 24 rolls
Calories 210kcal


  • 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
  • Filling:
  • 4 Tbsp unsalted butter softened
  • ½ cup granulated sugar
  • 1 Tbsp ground cinnamon
  • tsp ground nutmeg
  • Icing:
  • 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.


Serving: 1serving | Calories: 210kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 146mg | Potassium: 57mg | Fiber: 1g | Sugar: 14g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg