Homemade Cinnamon Rolls
Get Ready to Roll…..
Nothing says “lazy Saturday morning” like these easy Homemade Cinnamon Rolls. Warm from the oven, these soft, pillowy rolls are redolent with sugar and spice and buttery goodness. Add a little brown sugar caramelized on the bottom and a schmear of Perfect Cream Cheese Frosting, and you’ve achieved breakfast perfection!
I grew up on cinnamon rolls. My mother is well known for being a bread baker extraordinaire, and that often spilled over into cinnamon rolls. Every week during my childhood, Mama cranked out three loaves of sandwich bread as well as numerous other baked goods — sometimes baking powder biscuits, sometimes cornbread, sometimes banana bread, usually cookies, and, often, cinnamon rolls.
Hers often featured a layer of ground nuts (usually hazelnuts back then, from the trees in front of our house) because they added a little extra nutrition and because my dad was fond of them, and, occasionally, raisins, although we’ve since broken her of that bad habit. She often left them unfrosted, to cut down on added sugar. Sometimes she drizzled them lightly with a simple vanilla glaze. They were fabulous. (They still are, she just makes them much less often these days.)
Nowadays, I generally have to make my own cinnamon rolls, so I eat far fewer, which is probably a good thing. Since they’re a rare treat, I prefer to go all out and top mine with a rich cream cheese frosting. And my children prefer that I leave out the nuts and, of course, the “bugth” (aka raisins) — as a certain cute little two-year-old once lisped. But, naturally, you can easily add either (or both) if it floats your boat.
This is my go-to recipe for Homemade Cinnamon Rolls. It features rich, buttery dough, rolled out and topped with plenty of cinnamon, butter, and melted brown sugar, and then finished with a thick layer of Perfect Cream Cheese Frosting — it’s the epitome of comfort food. Why not whip up a batch for your family this weekend? Trust me, nothing says “love” like a fresh, warm Homemade Cinnamon Roll!
Homemade Cinnamon Rolls
Ingredients
Dough Ingredients
- 1 1/2 cups water at room temperature
- 1 egg beaten
- 2 T dry milk optional
- 1 tsp salt
- 1/2 cup sugar
- 1 tsp butter extract optional
- 1/2 cup melted butter or vegetable oil
- 5 cups flour
- 2 1/2 tsp instant yeast
Filling Ingredients
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/4 cup cinnamon
- 2 T cornstarch
- 1/2 cup butter softened
Instructions
- If using bread machine: Layer dough ingredients into bread machine pan in order given. Use "dough" setting.
- If using stand mixer with dough hook: Layer all dough ingredients except flour into mixer bowl in order given. Add 2 cups of flour and blend well on low speed. Continue adding flour, 1/4 cup at a time, until fully incorporated. Increase speed slightly and knead for 5 minutes. Place dough in lightly greased bowl, covered with plastic wrap, and allow to rise in a warm place until doubled (usually 1 to 2 hours).
- To prepare filling: In a small microwaveable bowl, combine sugars, cinnamon, and cornstarch. Incorporate butter, microwaving for 10 second intervals if needed to form thick paste.
- To prepare baking dish: Butter bottom and sides of 11" x 15" baking dish. Line with parchment paper, trimming as necessary, and leaving long "handles" on ends to facilitate removal.
- Once dough as risen, roll out into a large rectangle, 20" deep x 30" wide. Spread with filling to within 1" of edges. Roll up into a 30" long log, pinching along seam to seal. Using a very sharp knife, carefully slice into 15 even rolls, about 2" each. Place in a 3×5 pattern in prepared baking dish and cover with plastic wrap. Allow to rise until doubled (usually 45 minutes to 1 1/2 hours). Remove plastic wrap before baking.
- Bake in a 400F oven for 20 minutes, or until tops are lightly browned. Cool on rack for at least 15 minutes before using parchment paper to remove from pan. Allow to cool completely before spreading with Perfect Cream Cheese Frosting, if desired.
