Homemade Cinnamon Rolls Recipe – The Cookie Rookie®

This homemade cinnamon rolls recipe is perfect to enjoy on Christmas morning! They can be made on the day, or the night before and left overnight in the fridge for an easy breakfast or brunch. Made from scratch, these sweet rolls are soft and fluffy and drizzled with icing.

Having cinnamon rolls on Christmas morning has quickly become a family tradition. I loved that they can be made the day before for an effortless but impressive breakfast to serve the next morning. This recipe is so good, I can’t wait for you to try it!

How to Make Homemade Cinnamon Rolls

MAKING THE ROLLS:

When the dough is ready, transfer it to a lined baking sheet. Pat it out and cover with plastic wrap. If making the rolls the day of serving, refrigerate the dough for 1 hour or freeze up to 20 minutes. If making the rolls the next day, refrigerate the rolls overnight.

When ready to bake, roll the dough out spread the filling on top, before rolling it together. Cut the roll and place in a greased baking dish. Loosely cover and let the rolls rise for 30 minutes. 

BAKING THE ROLLS:

Brush the homemade cinnamon rolls with a little egg wash and bake in a pre-heated oven. Let the rolls cool and drizzle with the icing.

Homemade Cinnamon Rolls From Scratch

For previous years, I have often made cinnamon rolls using a ready made dough, but oh my gosh, it is so worth the time and effort to make these from scratch! They are perfectly soft and fluffy and the finished result are rolls that taste like you’ve just bought them from your local bakery! 

How far ahead can you make cinnamon rolls?

You of course can make these the day of serving, but for a stress free morning, I like to make the rolls ahead of time and bake them the next day. You can bake the homemade cinnamon rolls the day before if you prefer and just reheat them in the oven before serving, but I do prefer them freshly baked.

Can you freeze homemade cinnamon rolls?

If you are super organized, you can make these rolls several weeks ahead of time and freeze them. Prep the whole dish up to the point of baking, and wrap them securely in plastic wrap and place in a freezer bag. They will keep in the freezer unbaked for up to 6 weeks. 

The night before you want to bake them, transfer the to the fridge to thaw overnight.

Top Tips To Make This Recipe

• Allow enough time for the dough to rise, you will need to allow 1 1/2 to 2 hours.
• Be sure to grease the dish before placing the rolls in to bake for easy removal.
• If making the rolls the day before, cover them tightly in plastic wrap so that they don’t dry out in the fridge.
• Bake the rolls in a pre-heated oven for the best results and serve warm.
• Let the homemade cinnamon rolls cool slightly before icing them.

For more breakfast and brunch recipes:

Homemade Cinnamon Rolls Recipe

Course: Breakfast, brunch

Cuisine: American

Prep Time: 30 minutes

Cook Time: 30 minutes

Rising time: 2 hours

Total Time: 1 hour

Servings: 12 people

Calories: 632kcal

Author: Becky Hardin – The Cookie Rookie

This homemade cinnamon rolls recipe is perfect to enjoy on Christmas morning! They can be made on the day, or the night before and left overnight in the fridge for an easy breakfast or brunch.

For the Dough:

• 4½ cups bread flour
• 1/3 cup granulated sugar
• 1 tablespoon instant dry yeast
• 1 tablespoon kosher salt
• 4 large eggs plus 1 yolk 244 grams, cold
• 1 cup minus 2 tablespoons 219 grams cold whole-fat milk
• 18 tablespoons unsalted butter (softened) plus more for the pan

For the Filling:

• 12 tablespoons unsalted butter, melted
• ½ cup plus 1 tablespoon 113 grams brown sugar
• ¼ cup granulated sugar
• 3 tablespoons ground cinnamon
• 1 teaspoon pie spice or pumpkin pie spice
• ¼ teaspoon kosher salt
• 1 large egg lightly beaten, for brushing
• 1 tablespoon milk for brushing

For the Dough:

• In the bowl of a stand mixer fitted with the dough hook, mix bread flour, sugar, yeast, and salt on low speed.

• Add eggs and milk and mix until a ball forms around the dough hook, about 4 minutes. Increase the speed to medium and mix about 5 more minutes or until the dough is very smooth.

• Add the butter, 1 tablespoon at a time, while mixing the dough on medium speed. Incorporate the butter after each addition. It should take about 3 minutes to add all the butter.

• Place the dough in a large, oiled bowl and cover with plastic wrap. Set the bowl in a proofing oven or somewhere warm for the dough to rise, about 1-1½ hours. The dough is very enriched so it may not rise very much.

For the Filling (Prepare as the dough rises)

• Combine the melted butter, brown sugar, granulated sugar, cinnamon, pie spice and salt. The mixture will firm to a spreadable consistency when kept at room temperature until ready to use. Stir right before using.

• Line a baking sheet with parchment. Transfer the dough to the baking sheet and pat it out into a 1-inch-thick rectangle. Cover the dough with plastic wrap.

• If making the rolls the day of serving, refrigerate the dough for 1 hour or freeze up to 20 minutes. If making the rolls the next day, refrigerate the rolls overnight.

• When ready to bake, heat the oven to 375°F and grease a 9×13-inch baking dish with softened butter.

• Lightly flour a work surface, and transfer the dough to onto it. Make sure the parchment has been removed from the dough. Lightly flour the top surface of the dough, and roll the dough out into a ½-inch thick rectangle.

• Use an offset spatula to spread the filling mixture, to the edge, evenly over the dough. The top surface of the dough should be covered.

• Roll the dough, beginning with the long side closest to you, into a tight spiral, keeping the roll tight as you work.

• Use a serrated knife or waxed floss to cut the dough log into 1½-inch rolls. Arrange the rolls on the prepared baking dish, leaving ¼-inch between them.

• Loosely cover the rolls with plastic wrap and place in a warm place or proofing oven to rise, about 30-45 minutes.

• In a small bowl, whisk together 1 egg and 1-tablespoon milk. Brush the top of the rolls with the egg wash and bake at 375°F for 25-30 minutes or until the rolls are golden and the internal temperature registers 190°F.

• While the rolls bake, mix together the frosting ingredients and cover with plastic wrap until ready to use.

• When the rolls are finished baking, allow them to cool 10 minutes, then drizzle the icing on top.

• Serve warm (if possible) or reheat in a 350°F oven (loosely covered with foil) about 15-20 minutes before serving.

• Enjoy!

• Allow enough time for the dough to rise, you will need to allow 1 1/2 to 2 hours.
• Be sure to grease the dish before placing the rolls in to bake for easy removal.
• If making the rolls the day before, cover them tightly in plastic wrap so that they don’t dry out in the fridge.
• Bake the rolls in a pre-heated oven for the best results and serve warm.
• Let the rolls cool slightly before icing them.

Calories: 632kcal | Carbohydrates: 75g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 152mg | Sodium: 675mg | Potassium: 123mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1085IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg