If you’re anything like our family, you love cinnamon rolls. But there’s rarely a Cinnabon around when you want one. Well, we’ve got great news for you. Here’s an easy homemade cinnamon rolls recipe you can make any time you want them right at home. Top them with a little homemade icing and you’ll be your family’s hero.
According to Wikipedia cinnamon rolls have been around for centuries. They are believed to have originated in Sweden, but most countries have had their own versions of these delicious treats. In Canada they were commonly called “cinnamon buns” and in Germany, they were often referred to as “sticky buns”. Regardless of what they’re called, these tasty cinnamon treats are popular all over the world. And now you can make them right in the comfort of your own home.
Below are all the ingredients you’ll need to get started and the preparations are relatively easy and straightforward. Mixing the dough can be the most time-consuming part of the entire recipe. But that’s the same for any bread or pizza dough you will make. To make this part of the recipe much easier, we highly recommend investing in a KitchenAid stand mixer.
The KitchenAid stand mixing is a must-have appliance for anyone who enjoys creating recipes. We use ours all the time! The below link will take you to a page full of some of our other favorite recipes that we use the KitchenAid stand mixer on. There is also an article on the stand mixer itself. We hope you take the time to check out some of them and see how a KitchenAid mixer can help you.
Homemade Cinnamon Roll Ingredients
Table of Contents
For the Dough
Cinnamon Filling
Cinnamon Roll Icing
Preparation Instructions
Make The Dough
Warm the milk in a medium saucepan over low heat until it reaches about 100 (or microwave around 30 seconds). Pour into KitchenAid bowl with the yeast and sprinkle with a bit of the sugar. Set aside until foamy, 5 minutes. Mix in the melted butter, egg and vanilla with the dough hook.
Add 3 cups of the flour, the remaining sugar, the salt, nutmeg and cinnamon in the bowl. Mix on low speed with the dough hook until thick and slightly sticky. Add more flour as needed until the dough just pulls away from the sides. Knead on medium speed until the dough gathers around the hook, 6 minutes.
Remove the dough and shape into a ball. Spray butter the mixer bowl and return the dough to the bowl, turning to coat with spray butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal. Cut the cylinder with a sharp knife to make 6 equal-size rolls or cut into 12 for smaller rolls (I cut mine into 8 medium-sized rolls).
Spray butter a 9-by-13-inch baking pan; place the rolls in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
Bake the rolls until golden brown, about 35 minutes. Cool in the pan 15 minutes.
Icing Instructions
While baking the rolls, it’s time to make the icing. Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the rolls to a rack and spoon the glaze on top while still warm.
Caramel Icing Variations
For a delicious variation to this homemade cinnamon rolls recipe, we occasionally top them with a caramel icing. The caramel and cinnamon flavors compliment each other nicely. It makes for a great change of pace.
Caramel Icing Ingredients:
Caramel Icing Instructions:
Bring butter and sugar to a boil, add milk powdered sugar, vanilla and salt. Mix together until smooth. Pour over warm rolls.
Enjoy Your Homemade Cinnamon Rolls
There’s nothing like a warm, fresh cinnamon roll in the morning with a cup of coffee or hot cocoa. The smell of the cinnamon coming from the oven fills the house and is sure to attract the attention of everyone, so be sure to make plenty. Give these cinnamon rolls a try. If you want to try a fruity variation of these cinnamon rolls, you should try our homemade raspberry sweet rolls recipe! We’re confident you won’t be disappointed in either of them. Enjoy!
Recipe Card
- 1 cup whole milk
- 1 packet active dry yeast 1/4-ounce packet or 2 1/2 teaspoons
- ⅓ cup granulated sugar
- 4 tablespoons unsalted butter melted, plus more for the bowl
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour plus more if needed
- 3/4 teaspoon salt
- 1/2 teaspoon nutmeg
- ½ teaspoon cinnamon
- All-purpose flour for dusting
- 8 tablespoons butter softened
- 1/2 cup granulated sugar or brown sugar
- 3 tablespoons ground cinnamon
- 2 cups confectioners’ sugar
- 1/3 heavy cream
- 4 tablespoons unsalted butter melted
- Dash salt
- Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100 (or microwave around 30 seconds). Pour into Kitchenaid bowl with yeast and sprinkle with a bit of the sugar. Set aside until foamy, 5 minutes. Mix in the melted butter, egg and vanilla with dough hook.
- Add 3 cups of the flour, the remaining sugar,the salt, nutmeg and cinnamon in the bowl. Mix on low speed with the dough hook until thick and slightly sticky. Add more flour as needed until the dough just pulls away from the sides. Knead on medium speed until the dough gathers around the hook, 6 minutes.
- Remove the dough and shape into a ball. Spray butter the mixer bowl and return the dough to the bowl, turning to coat with spray butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal. Cut the cylinder with a sharp knife to make 6 equal-size rolls or cut into 12 for smaller rolls (I cut mine into 8 medium-sized rolls).
- Spray butter a 9-by-13-inch baking pan; place the rolls in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
Bake the rolls until golden brown, about 35 minutes. Cool in the pan 15 minutes.
While the cinnamon rolls are baking, its time to make the glaze. Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter.
Transfer the freshly baked rolls to a rack and spoon the icing on top while still warm. Enjoy!
- ½ C butter
- 1 cup brown sugar
- ¼ cup milk
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Dash salt
Bring butter and sugar to a boil, add milk, powdered sugar, vanilla, and salt. Mix together until smooth.
Pour over warm rolls. Enjoy!
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