Cinnamon Rolls Recipe (2024)

Homemade cinnamon rolls are super easy to make with simple ingredients. These classic cinnamon rolls are soft, fluffy, and topped with cream cheese frosting.

We love making cinnamon rolls from scratch. I mean there’s nothing quite like a freshly baked pan of homemade cinnamon rolls! Especially when those cinnamon rolls are topped with a cream cheese icing! And if you’re new to baking with yeast, don’t worry! It’s really just a matter of having some patience and letting dough rise properly. For more details on baking with yeast see my Dinner Rolls Recipe.

Try making myHomemade Pizza Dough, Cast Iron Pizza, Cast Iron Cinnamon Rolls, andSourdough Bread. Follow the directions on the package of yeast for creating great recipes.

I’ve been working on perfecting my cinnamon roll recipe for several years now. They start with a homemade brioche dough, rolled up with melted butter, brown sugar, sugar, and a generous dusting of cinnamon. You can even prepare these ahead of time, refrigerate overnight and bake the next morning. Or, prepare them, cover with plastic wrap and place in the freezer for up to a few weeks.

How to make Homemade Cinnamon Rolls:

Step 1: In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.

Step 2: Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough.This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 hour. Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise again until doubled, 30 minutes to 1 hour.

Step 3: Turn the dough out onto a floured work surface and roll out with a rolling pin. Making it into a rectangle shape, about ½-3/4-inch thick. Spread the melted butter evenly with a pastry brush. Sprinkle the brown sugar and granulated sugar evenly over the melted butter. Sprinkle generously with ground cinnamon.

Step 4: Roll up, starting at the long end fairly tight. Brush the edge of the dough with melted butter and press to seal. Cut the dough into 2 inch rolls.

Step 5: Place the cinnamon rolls evenly into greased baking pans or a half sheet pan lined with parchment paper and sprayed with cooking spray. Cover the pan loosely with plastic wrap and a clean kitchen cloth and let rise until doubled, about 30 minutes to 1 hour.

These are some of the most delicious cinnamon rolls I’ve ever made! A yeast cinnamon roll just takes time to rise. You can even prep the dough the night before and roll into cinnamon rolls in the morning.

For more great baking recipes be sure and try my Sourdough Bread, Oatmeal Bread, Oatmeal Cream Pies, Raspberry Oatmeal Bars, Cast Iron Cinnamon Rolls, and Jelly Doughnuts.

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