These Homemade Cinnamon ROlls are tender, fluffy, and packed with warm cinnamon brown sugar flavor in every bite. Topped with a creamy vanilla frosting, they make the most comforting breakfast or brunch treat.
This recipe reminds me of slow weekend mornings with a pot of coffee and something warm from the oven. Just like my Blueberry Cream Cheese Coffeecake, these cinnamon rolls are one of those go-to recipes when I want to make brunch extra special for my family.
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Why You'll Love Homemade Cinnamon Rolls
Soft and pillowy: The dough is made with bread flour for extra rise and softness.
Full of Flavor: Brown sugar and cinnamon swirl throughout the rolls for that classic bakery-style taste.
Make-ahead friendly: Prepare the night before, then bake fresh in the morning.
Key Ingredients
Instant Yeast: Helps the dough rise quickly and reliably. I keep it in the fridge to extend its shelf life.
Bread Flour: Higher in protein than all-purpose, it creates a soft, chwy roll wiht a tall rise.
2% Milk: Adds richness and moisture to the dough.
Unsalted Butter: Used in the dough and for brushing the top; soft or partially melted works best.
Brown Sugar: Sweetens the filling and adds that deep molasses flavor.
Ground Cinnamon: Essential for the classic swirl and warm aroma.
Vanilla Frosting: Smooth, sweet, and the perfect finishing touch for warm rolls.
Ingredient Substitutions
- Use dark brown sugar for a deeper molasses flavor.
- Swap cinnamon for nutmeg for a slightly spicies roll.
- Use all-purpose flour if bread flour is unavailable. Just expect a slightly less chewy texture.
Variations
- Add chopped pecans or walnuts to the filling for a bit of crunch.
- Top with cream cheese frosting instead of vanilla.
- Roll in chopped apples or raisins with the cinnamon sugar filling
Top Tips
- Don't overheat the milk or butter. It should lukewarm, not bubbling, or it may kill the yeast.
- Add wet ingredient first, then dry, and create a well for the yeast to avoid direct contact with the liquid.
- The dough should be slightly tacky but not sticky.
- Use dental floss to slice the rolls. This keeps the spirals intact without crushing the dough.
Storage
Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.
Freeze before or after baking. Wrap tightly and freeze for up to 2 months.
To reheat, microwave for about 15-20 seconds or warm in a low oven.
Serve With...
These homemade cinnamon rolls go great with savory sides like Air Fryer Bacon, Venison Breakfast Sausage, or a cozy Salted Caramel Mocha Latte to sip on the side.
More Sweet Roll Recipes You'll Love
- Apple Filled Cinnamon Rolls
- Cranberry Orange Sweet Rolls
- Pumpkin Cookie Butter Cinnamon Buns
- Maple Bacon Breakfast Rolls
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Homemade Cinnamon Rolls
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Ingredients
FOR THE DOUGH
FOR THE FILLING
- ¼ cup butter
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
FOR THE FROSTING
- ⅓ cup butter
- 1½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- In a kitchenaid bowl with the dough hook, add the warm milk, melted butter, and large eggs.
- Top the milk mixture with the flour, sugar, and salt. Make a well in the flour and add the instant yeast.
- Turn the kitchen aid on low and mix until flour is incorporate and dough is still slightly sticky.
- Remove the dough from the bowl and clean the bowl. Using the same bowl, spray with olive oil and place dough in the bowl. Turn to coat with oil. Proof for 1 hour, or until dough has doubled in size.
- Deflate the dough and remove from the mixing bowl. Place on a lightly floured board and press into a rectangle shape, approximately 16 x 21.
- Spread the butter on the dough. Sprinkle with brown sugar and cinnamon.
- Roll the dough and pinch the edges to seal. Cut the dough into 12 equal portions and place in a 9 x 13 inch baking dish.
- Proof the rolls for 30 minutes or until the rolls are doubled in size and touching one another.
- Bake for 35 minutes, or until rolls are lightly browned and baked through. Remove from oven and frost warm.
Nutrition
Tracy Forsyth says
I can't find the temperature to bake these at??
Shelby Law Ruttan says
Hi Tracy, they should be baked at 350 degrees F.