Today I’m sharing the BEST Cinnamon Roll Recipe EVER! These homemade cinnamon rolls are easy to make, with very little rise time thanks to a few time saving tricks! You’ll have gooey, soft, from-scratch cinnamon rolls prepped and baked in no time!
I have partnered with Fleischmann’s Yeast on today’s recipe. Thank you for continually supporting the brands that make this website possible.
Nothing Tastes Better Than Homemade Cinnamon Rolls!
Today’s recipe is one that you will want to bookmark, pin, print out, save for later, share on facebook and tweet about. It’s THE recipe for cinnamon rolls. It’s a pretty big claim, I know, but I fully stand behind it.
Cinnamon Rolls (or cinnamon buns) are one of those recipes that a lot of people might shy away from, opting to open a can, or head to the mall food court to get their fix. I would surmise this is because there is yeast involved. But, let’s just squash that idea. Yeast is just another ingredient, like sugar or flour. There is NO reason to tense up at its mention.
And the Cinnamon Rolls recipe I am sharing today uses Fleishmann’s® RapidRise™ Yeast which saves time and produces consistent, delicious results every time…I mean, with 150 years of experience, they know what they are doing!! Plus, nothing tastes better than homemade.
How To Make Cinnamon Rolls From Scratch
I am going to walk you through the simple steps. So let’s start with what you will need.
Cinnamon Roll Ingredients:
- All Purpose Flour
- Granulated Sugar
- Water & Milk
- RapidRise™ Yeast (aka Instant Yeast)
Using RapidRise™ Yeast in this recipe is great for a few reasons: You only need 1 (short) rise time and you don’t need to hydrate (or bloom) the yeast in water.
Waiting for dough to rise is sometimes a guessing game if you are new to yeast baking. But the instant yeast is great because the process happens much quicker! Your dough will double in just about an hour!
Making The Dough
I want to hit on a few important details of making the dough, that always has helped me. I’ve written out full, detailed instructions in the recipe, but I wanted to include a few images so you could see every step along the way! Don’t get too hung up on making them look perfect, especially if this is your first time making them.
- The recipe calls for a range of flour, 5-6 cups. You will probably need closer to 5 cups, but you want to have extra on-hand in case your dough seems too sticky, and also to flour your work surface. You want to add just enough flour that the dough forms a ball and is elastic, but not too sticky.
- You can use your dough hook to knead the dough on your stand mixer OR you can use your hands! Whichever you prefer!
- Don’t get too hung up on the size you roll your dough out. I’ve given the dimensions 15×10, but if it’s a little larger than that it’s totally ok!
- What if you get more than 12 rolls out of your dough? This could happen because you cut your rolls a little smaller, or roll your dough out a little larger. It’s TOTALLY FINE! Just bake them all! You might need to bake additional rolls in a different pan, because 12 is the max you can fit in a 9×13.
What Is In Your Cinnamon Roll Filling?
Beside pure love, cinnamon roll filling only consists of butter, sugar, and cinnamon! BUT that doesn’t mean you have to stop there. There are tons of options of goodies you can add to your buns if you want to get creative!
- Chopped Nuts
- Pumpkin Pie Spice for a fall twist
- Diced Apples
Where Do You Put Your Dough To Rise?
This used to always be a question I asked myself when I was new to yeast baking. But here are a few good tips:
- Some new ovens have a “Proof” setting, and I have found this is an AMAZING feature, and if you’re lucky enough to have this, USE IT!
- If your kitchen is cool or drafty heat your oven to 200°F when you first start mixing your dough. As soon as the oven comes to temperature, TURN IT OFF! You will probably still be kneading! Finish making your cinnamon rolls according to my recipe, and then cover and place the pan in the warm oven. The temperature will have dropped by this point leaving it only slightly warm which is the perfect place for your dough to rise!
This recipe can ABSOLUTELY be made in advance. It’s especially great for holidays, or for entertaining because you can do everything in advance!
Here’s What You Do…
Cover your cinnamon rolls in the pan with plastic wrap before they’ve risen and place the pan in the refrigerator to rise slowly overnight. This is a great method to use if you want to prep ahead! The next morning pull your pan out of the fridge and preheat your oven. Remove the plastic wrap and bake!
I REALLY want you to try this Cinnamon Roll Recipe. Nothing tastes better than baking from scratch, and I hope I’ve been able to give you the confidence to bake with yeast if you’ve never tried it before!
Looking For More Cinnamon Rolls Recipes? Try These:
My Easy Bakery Style Cinnamon Rolls are the BEST! I use RapidRise™ Yeast which makes the process quick!
- 5–6 cups all purpose flour
- 1/3 cup granulated sugar
- 2 (1/4- ounce) packets Fleischmann’s® RapidRise Yeast
- 1 teaspoon kosher salt
- 1 cup water
- 1/2 cup milk
- 6 tablespoons butter, cubed
- 1 large egg
- 1/2 cup granulated sugar
- 1 tablespoons ground cinnamon
- 6 tablespoons butter, very soft
- 3/4 cup butter, room temperature
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- In the bowl of your stand mixer fitted with the paddle attachment mix together 2 cups of flour, sugar, yeast, and salt on low speed until combined.
- Place the water, milk, and butter in a microwave safe bowl and heat in 25 second increments until the temperature reaches between 120°-130°F. Butter might not be melted, completely, which is fine. Add this to the flour mixture along with the egg and mix on medium speed for 2 minutes.
- Add 2 more cups of flour to the mixture, and mix on high speed for 2 minutes, scraping the sides of the bowl if necessary.
- Turn mixer to low and add in just enough remaining flour until the dough will form a ball.
- Lightly flour a clean surface knead the dough for 6-8 minutes, adding a little more flour as necessary while you are kneading until the dough is smooth, elastic and springs back when lightly pressed with 2 fingers. Alternately, you can do this step in your stand mixer fitted with the dough hook attachment.
- Cover the dough with a towel and let it rest for 10 minutes.
- In a medium bowl mix together the sugar and cinnamon for the filling. Set aside.
- Roll the dough out on a lightly floured surface into a 15×10- inch rectangle using a rolling pin. This doesn’t have to be exact.
- Spread the soft butter onto the rolled out dough evenly. Sprinkle with the cinnamon sugar mixture. Starting the with long sides, tightly roll up the dough, pinching the seams to seal.
- Using a knife, slice into 12 equal pieces.
- Line a 9×13 baking dish with parchment paper and coat with nonstick spray. Place the cinnamon rolls evenly into the pan, cover with a towel and allow to rise for 1 hour in a warm place, until doubled in size.
- Preheat oven to 350°F. Bake cinnamon rolls for 25-30 minutes, or until golden brown.
- Cool on a wire rack for at least 20 minutes.
- Prepare frosting in the bowl of your stand mixer fitted with the paddle attachment. Mix the butter and powdered sugar together for 1 minute on medium speed. Add in the milk and vanilla and mix for another minute until creamy and smooth, scraping the sides of the bowl as necessary.
- Spread frosting onto rolls.
Store airtight at room temperature for up to 3 days.
You can also prepare the rolls overnight by completing steps 1-11, but instead of allowing the rolls to double in size in a warm place, cover and place in the refrigerator to rise overnight.
Recipe adapted from breadworld.com
Keywords:: cookies and cups, cinnamon rolls, yeast baking, instant yeast, breakfast