Homemade Cinnamon Rolls {Soft & Delicious!}

I have been searching for the perfect cinnamon rolls for years.  Basically, I’ve been aiming for a recipe that was close to the ones we were served when I was in school.  While most people think school food is terrible, our school actually had some pretty great menus.  The cooks came in super early and made almost everything by hand, from scratch.  That included these amazing cinnamon rolls that they would serve whenever chili was on the menu.  Fairly recently, I finally found a recipe that was close over at The Stay At Home Chef.  I have altered a few things and the results are melt in your mouth delicious. While I think they taste best warm from the oven, the rest of the family likes them cold too.

I’ll admit that I used to be intimidated by home made bread items but I’ve really branched out lately and found it’s really not that hard.  So even though these cinnamon rolls take a little time, they are by no means difficult.  Just follow the recipe instructions and you’ll be on your way to a mouth-watering cinnamon roll!

4.8 from 47 reviews
Homemade Cinnamon Rolls {Soft & Delicious!}
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Dough:
  • 1 cup warm (not hot) milk
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoons butter, soft
  • 2 small eggs
  • 3 cups flour
  • Filling:
  • ¼ cup butter, melted
  • 1 cup brown sugar
  • 2 tablespoons cinnamon
  • Glaze:
  • 4 to 8 ounces cream cheese, softened
  • ¼ cup butter
  • 1½ cups powder sugar
  • ½ teaspoon vanilla
  • 2 tablespoons milk
Instructions
  1. Using a dough hook in a stand mixer, combine the warm milk, yeast, sugar, salt, butter, and egg on low.
  2. Slowly add in flour.
  3. Once the flour is incorporated, turn mixer to medium speed.
  4. Add more flour if necessary. The dough should be soft and sticky but pull away from the side of bowl.
  5. Transfer dough to a large lightly greased mixing bowl, cover, and let rise for 1 hour.
  6. Grease a 9x13 baking pan.
  7. Roll dough out to a 12x18 inch rectangle.
  8. Brush the dough with the ¼ cup melted butter from the filling.
  9. In a small bowl, combine the brown sugar and cinnamon.
  10. Sprinkle mixture over buttered dough.
  11. Roll up tightly lengthwise to make one long roll.
  12. Use thread to cut dough into 12 (one inch) slices.
  13. Place slices into greased pan.
  14. Cover and let rise for about 45 minutes.
  15. Preheat oven to 325 degrees.
  16. Bake rolls for 20-30 minutes or till brown. (Time will depend on how hot and even your oven bakes.)
  17. After pulling rolls out of the oven, beat together glaze ingredients. Add additional milk for desired consistency.
  18. Frost the rolls while still warm and serve.
  19. Store leftovers in an airtight container for up to 4 days.

If you take the recipe step by step, it’s very easy to follow.  The results will be soft, gooey, fluffy, and quite delicious!

Let me know what you think below.  If your family loves them as much as mine, they will be gone by the end of the very first day!

 

 

 

I’m a city girl turned country by my awesome husband and we have three busy boys and two darling daughters. I love spending time with my family, reading Karen Kingsbury novels, and catching up with friends while our kiddos have play dates. I’m blessed beyond measure and can’t wait to see what God has in store.
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This post currently has 110 responses.

  • Jessica w

    I’m making these right now. My question, can I roll everything up and leave them in fridge and cook in the morning…..?

  • Joyce

    I only buy extra large and jumbo eggs. How can I substitute these for the two small eggs?

  • Joyce

    I only buy extra large and jumbo eggs. How can I substitute these for the two small eggs?

  • EVERY TIME I MAKE THE CINNAMON ROLLS I FOLLOW THE INSTRUCTIONS EXACTLY, BUT THE CINNAMON AND BROWN SUGAR THAT IS THE FILLING ALWAYS SLIDES DOWN AND IS ALWAYS DOWN AT THE BOTTOM OF THE PAN. NOT TWO MUCH FILLING LEFT IN THE BUN. I ROLL UP AS TIGHT AS I CAN, BUT MAYBE I USE TOO MUCH BUTTER, BECAUSE IT ALL SLIDES OUT. HELP

    • Hi Angie,

      I agree. It sounds like you may be using too much butter. You just want a very thin coating. I usually have a little left over even. If you lightly brush on with a silicone brush, that’s all you need.

    • Jessica

      Try using softened buyer instead of metered butter. Cream the butter, sugar and cinnamon, and then spread it on the dough.

  • Rachel

    Did you use instant yeast?

  • Did the recipe call for instant yeast? I have the normal kind… How will that affect the recipe? I’ve got them rising now. …

  • Donna

    I’m wondering the same thing now! Should it be instant or regular yeast? It does it matter?

  • Well, I just followed the original recipe and it says instant yeast. Ooopps ! I suppose I can just let it rise longer? Until about double the size like the original recipe says. She does link it, but leaves out several important bits of information.

    • Sorry about that! I have updated the recipe now. Yes, I use instant. I would think they would be fine as long as doubled in size. Let us know how yours turned out.

  • Donna

    I guess I’ll just try instant then.

  • Pingback: 21 Cinnamon Recipes: Aromatic and versatile Holiday classics - Wholesome Living Tips

  • Mica

    I made this receipt, was perfect.

  • Elizabeth

    I have a granddaughter with celiac and want to try these using gluten free flour. I hope they turn out okay, she says she misses cinnamon rolls : (

  • My husband and I love this recipe for cinnamon rolls. I will definitely make them again.

  • DeeDee

    I’m trying these today! While my kids are grown my story is a lot like yours. God has great things in store for us! I can’t wait to see how these turn out.

  • Mary Gardner

    These look really yummy! I think everyone at my house would be thrilled to get these on any given morning.

  • Carolyn wigley

    Please specify all purpose or self rising flour

  • Tanisha

    I don’t have a stand mixer. How do I do this the old fashioned way?

    • Nikki

      I have the same question but I see no one responded to you so I’m tagging on in case anyone sees this help us out there who don’t have stand mixers please! 🙂

      • Yasmine

        Hi,

        I have made cinnamon rolls without a stand mixer just recently. You will just need to literally mix by hand and knead the dough once all things have been incorporated for around 5 minutes.

      • Yasmine

        Hi,

        I have made cinnamon rolls without a stand mixer just recently. You will just need to literally mix by hand and knead the dough once all things have been incorporated for around 5 minutes.

      • Hi Nikki,

        I’m sorry I missed the question! Yes, I’ve found with every recipe I’ve personally tried it on, you can always forgo the stand mix and just stir by hand. Just takes more muscle and work. But still completely doable! It’s what all the people before stand mixers came out had to do and they made some pretty amazing food years ago.

      • Hi Nikki,

        I’m sorry I missed the question! Yes, I’ve found with every recipe I’ve personally tried it on, you can always forgo the stand mix and just stir by hand. Just takes more muscle and work. But still completely doable! It’s what all the people before stand mixers came out had to do and they made some pretty amazing food years ago.

      • Tanisha Banks

        Thanks Nikki. I received a Hanukkah present – a bread machine. So I can make my dough in that now. The ladies responded to us, but if you’re like me, you still need instructions. Lol. Add the ingredients to a big bowl just as it’s listed in the recipe, Instead of turning on machine, use rubber spatula to mix and incorporate all wet ingredients. Once combined, bb start turning in flour, I think we have to hand knead once the mix is a ball?

  • Sadia

    I tried them yesterday and they were so delicious ,super easy to make.
    Thanks Miranda for sharing ☺

  • Sadia

    I tried them yesterday and they were so delicious ,super easy to make.
    Thanks Miranda for sharing ☺

  • Vanessa

    Hi, these look absolutely delicious! I’m a little confused as to what you mean by 4 to 8oz of cream cheese. Can you please specify the exact amount? I don’t want to use too much or too little. Thank you! Can’t wait to try them!

    • Lisa

      I’m wondering about this too.

    • Hi Vanessa,

      Sorry I missed this question. It’s honestly a personal preference. The more cream cheese you use, I feel the sweeter it is. I usually use 4 oz (half a brick) and then just plan to use the rest in a different recipe. If I know the rest will go bad before I can use up, I’ll use the full 8ounces. Either way, it’s won’t “ruin” them. They will turn out whether you use 4 or 8 ounces.

  • Diana

    Can you make the dough the day before? And bake the next morning

    • Hi Diana,

      I have never tried doing that. However, I’m thinking if you refrigerated to stave off the rising, I don’t see why not. If you give that a try, please report back and let us know the results.

  • Cassidy Tate

    Can I make the rolls and freeze them unbaked? Then bake them in a couple days?

  • Irene

    The cinnamon rolls look very yummy, hope to try this soon!

  • Irene

    The cinnamon rolls look very yummy, hope to try this soon!

  • Cookie

    HI! I followed the recipe as stated and my dough was way too sticky to roll out. I’m scratching my head trying to figure out what I could have done wrong.

  • Cookie

    HI! I followed the recipe as stated and my dough was way too sticky to roll out. I’m scratching my head trying to figure out what I could have done wrong.

  • Kathy Hensley

    Made this recipe, was my first time making cinnamon rolls and they were delicious. Although I did a few things differently. Used the paddle attachment until the flour was incorporated and then switched to the dough hooks. I did have to add additional flour as stated in the instructions until it pulled from the side. And after reading other comments regarding the filling I went with softened butter and mixed it with the brown sugar and cinnamon and sprinkled it on the dough and just pressed it in with my hands. I found the 325 degrees to be to low, I had to cook mine for 30 minutes. I have worked with yeast doughs before so I think it helped. But I think it’s the best sweets I’ve ever baked, my husband loved them.

  • Jill Hoyt

    I just made these and they turned out SO good!! I did a carmel walnut bottom on mine so more of a sticky bun, but the roll part was all yours and they are fantastic! I can’t figure out how to post a picture!

  • Barbara Enlow

    This recipe is awesome!! Easy and came out perfect! Cant wait to make these again, you nailed this recipe ladybug!!

  • L. Butler

    Are we to use all purpose flour or self rising?

  • Glenda Martinez

    This recipe came out perfectly!! So delicious!! But they were sweet enough with only half the icing. I will definitely be making these often.

  • Leah

    Made these last night and they were ok. 20 minutes didn’t even come close to baking these fully, I kept checking then and they were finally ready at about 35 minutes. They weren’t really ‘fluffy’. This was my first time making cinnamon rolls and I think I’m going to try some other recipes. Also Next time I would use only about 2 oz cream cheese as the icing was too rich.

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