Best Homemade Cinnamon Rolls Recipe
I’m so excited to share the BEST Homemade Cinnamon Rolls recipe! These cinnamon rolls are the perfect addition to breakfast, brunch, or any holiday gathering.
I’ve been making these cinnamon rolls for years now, and so have you! Many have emailed, text, commented, and sent DM’s about how amazing this recipe is. Thank you for making my recipes in your home. It brings me so much joy to see you enjoy this food with your family, friends, and loved ones.
I make homemade cinnamon rolls every year for Easter, General Conference, and Christmas morning. It has become a family tradition to sit and eat a warm, frosting-coated cinnamon roll during the cold hours of the morning on Christmas Day. I’m looking forward to making these again next week!
Why you’ll love this recipe
These are large, bakery style cinnamon rolls. They are soft, warm, and oozing with cinnamon sugar and melty icing.
Lets talk about the filling; unlike other recipes, my cinnamon sugar filling makes a statement. I add a hint of vanilla extract and almond extract to the sugar filling. Boy, does it make a big difference!!
Tip: if you love almond extract, you can add more than what’s noted in the recipe. The almond extract adds a warmth and depth to the filling.
You will love how soft the cinnamon roll dough is. In fact, my cousin text me a week ago telling me she had made this recipe and LOVED it! Her exact words, “They are delicious! 😋 I like the dough recipe better than the one my mom gave me.”
I’ve made oodles of cinnamon roll recipes over the year and after I made these for the first time, I text my husband and told him I’d found the winner. This cinnamon roll recipe deserves a blue ribbon, gold star, medal of honor… you name it!
Last but not least, this is a fast recipe! Not exactly a one hour cinnamon roll recipe, but it’s not far off! I can make them from start to finish in 1 hour and 15 minutes or so. 🙌🏼
How to make the best homemade cinnamon rolls
- Make the dough. Add the sugar, water, buttermilk, melted butter, and yeast to the bowl of an electric mixer bowl. Mix with the dough hook until the ingredients are combined. Let the mixture sit for 10 minutes so that the yeast can proof. Once the mixture has turned bubbly, add the flour, salt, and eggs.
- Mix the dough. Mix the dough (using the dough hook) for 8-10 minutes. The dough should be tacky, not overly sticky, and should come away from the sides of the mixing bowl. Keep mixing until the 8-10 minutes are up.
- Let the dough rest. Once you’ve mixed the dough, cover the bowl with plastic wrap and let the dough sit in a warm draft-free area for 10 minutes.
- Make the filling. While the dough is resting it’s time to multi-task! So let’s make the cinnamon roll filling. To make the filling, stir the brown sugar, cinnamon, vanilla extract, and almond extract in a bowl. Set this aside, we will come back to it momentarily.
- Preheat the oven. The oven should be preheated to 400°F. If you don’t have an oven thermometer, I recommend you get one. Baked goods should be baked at the appropriate temperature. My oven is 10°F cooler than what’s noted on the oven dial. The only way I know this is because I have an oven thermometer. Line a baking sheet with parchment paper or a silicone baking mat.
- Roll out the cinnamon rolls. Spray your counter top with cooking spray (I use Baker’s Joy). Roll the dough into a 14″x18″ inch rectangle.
- Add the butter and filling. Using the back of a spoon, smear the softened butter over the top of the dough. Sprinkle the cinnamon brown sugar filling evenly over the softened butter.
- Roll and cut the rolls. Starting on the longer side, roll the dough into a log. You should have an 18″inch cinnamon roll log. Cut into 12 large rolls. Pro tip: use floss or thread to cut the cinnamon rolls. Place then rolls onto the prepared baking sheet, 3 rolls across, and 4 rolls down.
- Let rise. Cover the cinnamon rolls with plastic wrap and let them rise for 15-30 minutes or until slightly puffed up.
- Bake. Remove the plastic wrap. Bake the cinnamon rolls for 18-20 minutes or until lightly golden brown on top and cooked throughout.
- Frost. Once you remove the rolls from the oven, let them sit for about 3 minutes and then frost the rolls while warm. Frosting warm cinnamon rolls is something I love to do because the frosting will melt into every crack and crevice.
Cinnamon Roll Icing
Personally, I prefer a vanilla frosting atop my cinnamon rolls. Perhaps you love cream cheese? If that’s the case, you’re welcome to use a cream cheese frosting.
Cinnamon rolls are better with a simple icing/frosting.
Frost the cinnamon rolls while they are still warm. This allows the frosting to melt into the crevices and permeate all areas of the cinnamon rolls!
FAQ and Tips for success
A major pro tip to making cinnamon rolls is to use softened butter in the filling. Melted butter will ooze right out of the rolls. Don’t do it. Softened butter sticks to the dough and it also holds onto the cinnamon sugar filling better too.
Why do you spray your counter top rather than use flour? This is one of my tricks! Flour tends to dry out the dough and it doesn’t prevent sticking as well as cooking spray. Whenever I use cooking spray to roll out dough, I NEVER have any sticking issues. It’s amazing. Try it, you’ll be hooked.
How long do cinnamon rolls last? They are best when eaten the same day they are made <– isn’t everything? However, you can keep them in an airtight container, or covered with tin foil, or plastic wrap for 2 days. They can also be refrigerated in an airtight container for up to 5 days.
This recipe uses a lot of yeast, is this normal? You’re right, the dough has quite a bit of yeast. But just know, the dough doesn’t taste yeasty at all!!! We use more yeast to help the rolls rise a bit faster. Doing so allows us to make these cinnamon rolls in 1 hours time. 🎉🙌🏼
If you enjoy these recipes, consider joining thousands of others in the Salt & Baker community! You can do so by signing up below!
- 1 cup warm water
- 3/4 cup buttermilk, room temp
- 1/2 cup sugar
- 1/4 cup melted butter
- 3 tablespoons regular yeast
- 1/2 tablespoons salt
- 2 eggs
- 5-6 cups bread flour - will vary depending on your climate and altitude
- 1 cup brown sugar
- 1 1/2 tablespoons cinnamon
- 4 tablespoons salted butter, room temp
- 1/2 tsp vanilla extract
- 1/8 tsp almond extract
- 4-5 tablespoons milk
- 3/4 tsp vanilla extract
- 3 1/2 cups powdered sugar
- 6 tablespoons softened butter
- In the bowl of a stand mixer fitted with the dough hook, add the water, buttermilk, sugar, melted butter, and yeast. Mix. Let sit for 10-15 minutes. The yeast will get bubbly. Once the yeast is bubbly add salt, eggs, and flour. (See note #1). Mix for 8-10 minutes. After mixing, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes.
- In the meantime, prepare the filling. In a small bowl add the brown sugar, cinnamon, vanilla extract, and almond extract. Stir to combine.
- Preheat the oven to 400°F. Place a silat mat on a baking sheet. Roll out dough on a greased countertop. (I lightly spray my counter top with cooking spray... I used Bakers Joy). Roll the dough into a 14"x18" rectangle. Using the back of a spoon, smear the softened butter over the top of the dough. Sprinkle the cinnamon brown sugar filling evenly over the softened butter.
- Roll the dough up, starting on the longer side, so that then resulting cinnamon roll measures 18" in length. Cut into 12 large rolls.* Place the rolls onto the prepared baking sheet. 3 rolls across, and 4 rolls down. Cover the cinnamon rolls and let the cinnamon rolls rise for 15-30 minutes or until puffed up. Bake for 18-20 minutes or until lightly golden brown on top, and cooked throughout.
- In the bowl of a stand mixer, or with a hand held mixer, beat the butter until smooth. Add the powdered sugar, milk, and vanilla extract. Beat until well incorporated. (See note #2)
- When the cinnamon rolls are finished baking, remove from the oven, and let them sit for 3 minutes or so. Frost the rolls when warm. Best when served warm and eaten in the same day. However, you can store these in an airtight container for 3 days.
- You might need more or less flour depending on your climate and altitude. The dough should be tacky but not overly sticky. The dough should come away from the sides of the bowl.
- When cutting the cinnamon rolls I use thread or floss. I've found that it doesn't pinch the edges as much and the cinnamon rolls stay intact.
- Depending on the consistency of the frosting, you may only need to add 4 tablespoons of milk. You want the frosting thick, but not super dry either.
This recipe was first published November 17, 2017 but has been updated on December 15, 2019 with new photos and more in depth instructions about how to make cinnamon rolls.