Is there anything more comforting than the aroma of warm cinnamon rolls wafting through your kitchen? These Easy Homemade Cinnamon Rolls are guaranteed to be soft, gooey, and never dry. Forget tough, disappointing rolls – this recipe is a game changer. We’re about to unlock the secret to bakery-worthy cinnamon rolls right in your own home!
Why You’ll Love These Easy Homemade Cinnamon Rolls
Here’s why this cinnamon roll recipe will become your new go-to:
- Unbelievably Soft: The secret ingredient ensures a melt-in-your-mouth texture every time.
- Gooey Goodness: That irresistible, sugary glaze soaks into every layer.
- Surprisingly Easy: Don’t be intimidated! This recipe is straightforward and beginner-friendly.
- Homemade with Love: Nothing beats the taste of freshly baked cinnamon rolls made from scratch.
Gathering Your Ingredients for Easy Homemade Cinnamon Rolls
Before we dive into the baking process, let’s gather our ingredients. We will transform simple staples into a sweet and comforting treat. We’ll break down the ingredients by their function: the dough, the luscious filling, our “gooeyness” trick, and the tangy cream cheese frosting that brings it all together.
- For the Dough:
- Warm Milk: 1 cup (105-115°F). The milk should be warmed because this is the ideal temperature for activating the yeast.
- Active Dry Yeast: 2 and 1/4 teaspoons. Yeast is what gives our cinnamon rolls their light and airy texture.
- Granulated Sugar: 1/4 cup. Sugar not only adds sweetness but also feeds the yeast, helping it to rise.
- Egg + Egg Yolk: Room temperature. The egg and extra yolk enrich the dough, adding moisture and tenderness.
- Unsalted Butter: 1/2 cup, melted. Butter contributes to the dough’s flavor and richness. Using unsalted butter allows you to control the salt content in the recipe.
- Salt: 1 teaspoon. Salt balances the sweetness and enhances the other flavors.
- All-Purpose Flour: 3 and 1/2 to 4 cups. Flour provides the structure for our cinnamon rolls. Start with 3 and 1/2 cups and add more as needed until the dough is smooth and elastic.
- For the Filling:
- Unsalted Butter: 1/2 cup, softened. Softened butter is essential for creating a smooth and spreadable filling.
- Packed Light Brown Sugar: 1 cup. Brown sugar adds a caramel-like flavor and moisture to the filling. The molasses in brown sugar adds a depth of flavor.
- Ground Cinnamon: 2 and 1/2 tablespoons. The star of the show! Use high-quality cinnamon for the best flavor.
- Chopped Walnuts: 1/2 cup (optional). Add chopped walnuts for a delightful crunch and nutty flavor. Feel free to substitute with pecans or omit them altogether if you prefer.
- For the Gooeyness Trick:
- Heavy Cream or Milk: 1/2 cup, warmed. This is the magic ingredient that keeps our cinnamon rolls incredibly moist and gooey. Warmed heavy cream or milk poured over the rolls before or after baking creates that signature sticky bottom.
- For the Cream Cheese Frosting:
- Cream Cheese: 4 ounces, softened. Softened cream cheese is the foundation of our tangy and decadent frosting.
- Unsalted Butter: 1/4 cup, softened. Butter adds richness and creaminess to the frosting.
- Powdered Sugar: 1 and 1/2 cups. Powdered sugar provides sweetness and structure to the frosting.
- Vanilla Extract: 1/2 teaspoon. Vanilla extract enhances the flavors of the frosting.
- Milk: 1 to 2 tablespoons. Milk is used to adjust the consistency of the frosting to your liking.
Crafting Your Easy Homemade Cinnamon Rolls: Step-by-Step
Ready to get baking? Don’t worry, this recipe is easier than you might think. The most important thing is to be patient and follow the instructions carefully. Let’s create some seriously delicious cinnamon rolls!
- Activate the Yeast: In a large bowl, combine the warm milk (105-115°F), yeast, and granulated sugar. Let this mixture stand for 5-10 minutes until foamy. This step is crucial to ensure that your yeast is active and ready to leaven the dough. If the mixture doesn’t foam, your yeast may be old or inactive, and you’ll need to start with fresh yeast.
- Combine Wet Ingredients: Whisk in the egg, egg yolk, and melted butter into the yeast mixture. Make sure the eggs are at room temperature to ensure they incorporate evenly into the dough.
- Form the Dough: Add the salt and 3 cups of the flour. Mix with a wooden spoon or stand mixer until a shaggy dough forms. It’s important not to add all the flour at once, as the amount needed can vary depending on the humidity and other factors.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-8 minutes, adding just enough of the remaining flour (up to 1/2 cup) until the dough is smooth and elastic and slightly sticky to the touch. This is where the magic happens. Kneading develops the gluten in the flour, which gives the cinnamon rolls their structure and chewiness. Avoid adding too much flour, as this can make the rolls tough and dry.
- First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. The first rise allows the yeast to work its magic, creating air pockets in the dough and giving it a light and airy texture. Find a warm spot in your kitchen, or even preheat your oven to the lowest setting, turn it off, and place the dough inside.
- Prepare the Filling: While the dough rises, prepare the filling by creaming together the softened butter, brown sugar, cinnamon, and optional chopped walnuts until well combined. This is your chance to customize the filling to your liking. Feel free to add other spices like nutmeg or cardamom. If you are looking for a quick and easy dessert using nuts, perhaps you should check out our easy caramel nut dessert jars recipe.
- Roll Out the Dough: Once the dough has risen, punch it down to release the air and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches and 1/4 inch thick. Rolling the dough to the correct size and thickness is important for creating evenly sized cinnamon rolls.
- Add the Filling: Spread the filling evenly over the dough rectangle, leaving a small border along one long edge. This border will help seal the rolls and prevent the filling from leaking out during baking.
- Roll and Seal: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. A tight roll is key to creating those beautiful swirls in your cinnamon rolls.
- Slice the Rolls: Using a sharp knife or dental floss, slice the log into 12 equally sized rolls, about 1.5 inches thick. Dental floss is a great trick for cutting clean, even slices without squishing the dough.
- Second Rise: Arrange the rolls cut-side down in a greased 9×13 inch baking dish. Cover the dish loosely with plastic wrap and let rise again for 30-45 minutes, or until puffy and nearly doubled. The second rise allows the cinnamon rolls to become even lighter and airier.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake for 20-25 minutes, until lightly golden brown on top. Baking time can vary depending on your oven, so keep an eye on the rolls and check for doneness.
- The Gooeyness Trick: About 5 minutes before they finish baking, or immediately after taking them out, gently pour the warmed heavy cream or milk evenly over the surface of the rolls in the dish. This adds incredible moisture and creates that signature gooey bottom. This step is what sets these cinnamon rolls apart from the rest.
- Cool Slightly: Let the rolls sit for a few minutes while you make the frosting. This allows them to cool slightly before frosting, which will prevent the frosting from melting too much.
- Make the Frosting: For the frosting, beat together the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and 1 tablespoon milk. Beat until smooth and creamy, adding the second tablespoon of milk if needed for desired consistency. Softened cream cheese and butter are essential for creating a smooth and lump-free frosting.
- Frost and Serve: Spread the frosting generously over the warm rolls. Serve immediately and enjoy your homemade treat.
Tips for Perfect Easy Homemade Cinnamon Rolls Every Time
Want to ensure your cinnamon rolls are a smashing success? Here are a few extra tips to keep in mind:
- Don’t Overmix the Dough: Overmixing can result in tough cinnamon rolls. Mix until just combined, and then knead until smooth and elastic.
- Use Warm, Not Hot, Milk: Milk that is too hot can kill the yeast, preventing the dough from rising.
- Let the Dough Rise Properly: Be patient and allow the dough to rise fully. This is essential for creating light and airy cinnamon rolls.
- Don’t Overbake: Overbaking can result in dry cinnamon rolls. Bake until lightly golden brown on top.
- Get Creative with Fillings: Experiment with different fillings, such as chocolate chips, dried fruit, or nuts.
What to Serve With Easy Homemade Cinnamon Rolls
Cinnamon rolls are a delicious treat on their own, but they can also be enjoyed with a variety of other dishes. They pair perfectly with a cup of coffee or tea for a cozy breakfast or brunch. For a more substantial meal, serve them alongside a savory breakfast casserole or a side of fresh fruit. If you are in the mood for something savory, maybe you should check out our savory sausage and bread bake recipe.
Your Easy Homemade Cinnamon Rolls Questions Answered (FAQ)
Can I make the dough ahead of time?
Yes! You can prepare the dough through the first rise, then punch it down, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let the dough come to room temperature for about 30 minutes before rolling it out and proceeding with the recipe. Keep in mind that allowing time for the dough to rise is key to getting fluffy cinnamon rolls.
Can I freeze cinnamon rolls?
Absolutely! You can freeze baked cinnamon rolls, unbaked cinnamon rolls, or just the dough. For baked rolls, let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. For unbaked rolls, arrange them in a baking dish, freeze until solid, then transfer them to a freezer-safe bag or container. To freeze just the dough, follow the instructions for making the dough ahead of time. Thaw frozen cinnamon rolls overnight in the refrigerator or at room temperature before baking or serving. You can also bake them from frozen, but you may need to add a few minutes to the baking time.
Can I use a different type of flour?
While all-purpose flour is recommended for this recipe, you can experiment with other types of flour. Bread flour will result in a chewier cinnamon roll, while whole wheat flour will add a slightly nutty flavor and denser texture. If using whole wheat flour, you may need to add a little more liquid to the dough. Alternatively, if you’re looking to make a delicious cake, check out our recipe for easy delicious chocolate sheet cake recipe.
Enjoy Your Homemade Easy Homemade Cinnamon Rolls!
These Easy Homemade Cinnamon Rolls are a labor of love, but the results are well worth the effort. Imagine biting into a warm, gooey roll with a tangy cream cheese frosting – pure bliss! Now it’s your turn to create this magic in your own kitchen. Don’t forget to leave a comment below and let us know how they turned out. Share your cinnamon roll creations on social media too! Happy baking!