cinnamon roll recipe

These Cinnamon Rolls are the ultimate Cinnabon clone. Chewy, soft, and homemade, you&#x27;ll never need another Cinnamon Roll Recipe again!

The Best Homemade Cinnamon Rolls

water

active dry yeast (use rapid rise (*see notes below))

sugar

salt

buttermilk (at room temperature)

canola oil (or vegetable oil)

all purpose unbleached flour

margarine (softened (or butter))

brown sugar

cinnamon

cornstarch

cream cheese (at room temperature)

vanilla extract

corn syrup

lemon juice

In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. 

Once the mixture looks bubbly and frothy, pour in remaining sugar. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil, and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. 

Pour 2 cups of flour and salt into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. **You may not use the entire amount of flour to get to this stage. THAT&#x27;S OK! When the dough is tacky but not sticky enough to stick to your hands when touched, it&#x27;s perfect. Once it has reached this stage, knead for 5 minutes. 

Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until the dough has doubled in size.

Make the Dough-

In a medium-size bowl, stir brown sugar, cinnamon, and cornstarch together until combined. Set aside. 

Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20x30 rectangle {or as close to that as possible} while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, feel free to cut off the edges to even it all out.

&nbsp;Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the margarine using a rolling pin.

Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place onto parchment paper lined, margarine greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or 8x8 with the small ends. Cover pans with plastic wrap and dish towels.&nbsp;

Let rolls rise another 1-2 hours or until they are touching and have risen almost double. If you are not using quick rise yeast, have added too much flour or are working in a chilly kitchen, it may take 3-4 hours for your rolls to rise.&nbsp;My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17-20 minutes, or until tops start to brown. Watch them carefully!!

Filling and Cutting Rolls-

While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. 

Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Cinnamon Roll Icing-

Classic Cinnamon Rolls from Delish.com are unbeatable.

Classic Cinnamon Rolls

Cooking spray

c. milk

yeast

eggs,

butter,

c. all-purpose flour

kosher salt

c. sugar

baking soda

c. (1 stick) butter, softened

nutmeg

cream cheese, softened

pure vanilla extract

c. milk cream

I’ve always wanted to make homemade cinnamon rolls, but was a little intimidated.  These were not only DELICIOUS, but amazingly perfect looking. Thanks for the easy to follow step-by-step instructions. I can’t wait to make them again for a special brunch.

Perfect recipe! My first attempt at it and was sooo good! Thankyou for sharing

Such a great recipe! Not the best baker by any means, but these turned out so good on my first try! Personally, I do not recommend the nutmeg unless you want a pumpkin spice sort of flavor. Other than that these were the perfect cinnamon rolls!

Followed the recipe. Came out perfect. 
First time making cinnamon rolls.

I used this recipe for my first-time ever making cinnamon rolls and they turned out amazing!  Like the other reviewers, I agree this recipe is easy to follow and the rolls are super delicious!  I used my stand mixer and everything turned out perfectly.  I used cardamom for half of the cinnamon and they taste great.  I will make less frosting next time - probably cut back to 3/4 of the amount.

I made these last night, covered tightly in the baking dish and proofed them this morning. They turned out beautifully!

I made these and it turned out crazily good!
if I bake something like this it usually turns out pretty dense. But this was nice a fluffy, like a professional bakery dough.

This was awesome. Came out great the first time. My roommates were raving about these, and the house smells like IKEA. 
I personally like a bit of amaretto in the icing and using Neufchâtel cheese to lighten it up a bit. Delicious.

I messed up the recipe so they didn't turn out as they should but they still tasted amazing

They were wonderful. Will not search for another cinnamon roll recipe.

I'm a pretty good cook but certainly not a baker by any  means. This recipe is so easy to follow and the end results was simply and surprisingly delicious! I have attempted cinnamon rolls a few times with so so results. These from your recipe are over the top. THANK YOU! I will be making them again. If there were a 6th star I'd give it.

Yummy.  These are tasty, just sweet enough!

Fluffy, full of warming spices and creamy pumpkin puree, these vegan pumpkin cinnamon rolls topped with candied pecans will become a holiday family tradition!

Vegan Pumpkin Cinnamon Rolls with Candied Pecans

non-dairy milk

vegan butter

pumpkin puree

sea salt

aquafaba

dry yeast

flour, divided

vegan butter, softened

cloves

pecans

To make the dough, start by warming the...

To make the dough, start by warming the milk and vegan butter together until warm and the butter has melted. You want the mixture lukewarm, not hot. You should be able to put your finger in the mixture without it feeling too hot. Set this mixture aside.

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the pumpkin puree, brown sugar, salt and cinnamon until smooth. Add in the warm milk and butter mixture. Then whisk in the aquafaba and yeast. Next, using a wooden spoon, stir in 1 cup of flour. Lastly add in another 1 1/4 cup of flour until a soft dough forms. Place the dough into a greased bowl, cover it and allow it to rise in a warm place for 1-1 1/2 hours until doubled in size.

After the dough has risen, punch it down...

After the dough has risen, punch it down to deflate it. Pour it out onto a lightly floured surface and knead it a few times, adding more flour as needed until it's smooth and not sticky.

Roll the dough out into a large rectangle,...

Roll the dough out into a large rectangle, about 18x10 inches. Spread 3 tablespoons of softened butter across the surface of the rectangle. Combine the brown sugar and spices in a small bowl and then sprinkle it evenly over the top of the butter. Roll the rectangle up tightly, sealing the edges. Using a sharp knife, cut the log into 12 even sections.

Grease a 11x17 inch baking dish and arrange...

Grease a 11x17 inch baking dish and arrange the rolls in the dish. Cover the baking dish and allow the rolls to rise again for about 30 more minutes while you preheat the oven to 350F/175C.

Bake the rolls for 22-28 minutes, covering them...

Bake the rolls for 22-28 minutes, covering them with aluminum foil after 15 minutes to keep the tops from getting too brown. Remove them from the oven to cool.

While the rolls are baking, prepare the glaze...

While the rolls are baking, prepare the glaze and candied pecans. For the glaze, whisk 1 cup of powdered sugar with 1 tablespoon of milk. Add more milk as needed until a thick, but pourable glaze forms.

For the candied pecans, melt 2 teaspoons of...

For the candied pecans, melt 2 teaspoons of butter in a skillet over medium heat. Once melted, add the sugar and pecans and stir everything together. Cook the pecans, stirring constantly, until the sugar melts and the pecans start to toast. Pour the pecans out onto a place and allow the sugar to harden.

Pour the glaze over the warm cinnamon rolls...

Pour the glaze over the warm cinnamon rolls and top with the pecans. Serve and enjoy!

Cinnabons Cinnamon Rolls – A Cinnabon copycat recipe, adapted from Todd Wilbur’s  “More Top Secret Recipes” cookbook. About the closest you’ll get to the real thing. Super easy to make.

Cinnabons Cinnamon Rolls

¼ tsp active dry yeast (or instant yeast)

milk (lukewarm)

butter (unsalted, softened,

eggs

all-purpose flour

brown sugar (packed)

butter

For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.

To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated.

Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated and the dough comes clean from the side of the bowl.

Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Combine the brown sugar and cinnamon in a bowl.

Grease a 9x13 inch baking dish with cooking spray or butter.

Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide.&nbsp;It should be approximately 1/4 inch in thickness.

Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.

Working carefully, from the long edge, roll the dough down to the bottom edge.

Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.

Preheat oven to 350°F. 

Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!

While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.

When the rolls are done, spread generously with icing.

https://content.jwplatform.com/videos/1SFIgrCT.mp4

Cinnabons Cinnamon Rolls – a cinnabon copycat recipe, about the closest you’ll get to the real thing. Super easy to make.

Blood and guts cinnamon rolls are the frighteningly good way to start Halloween! The slice and bake sweet roll gets a spooky makeover thanks to a little food coloring and jam.

Guts Cinnamon Rolls

Cans Pillsbury Grand Cinnamon Rolls

½ Cups Dixie Crystals Powdered Sugar

½ Cup Raspberry Preserves

Milk

Tablespoons Heavy Cream

Tablespoons Strawberry Preserves

Teaspoon Red Gel Food Dye

Drops Black Gel Food Dye

Preheat the stove to 350 degrees and grease an 11x15 square cake pan.

One at a time, unravel the cinnamon rolls completely, and arrange them in a snake pattern. Each cinnamon roll will stick to one side of the pan, and alternate to each side from cinnamon roll to cinnamon roll.

Bake for 20 minutes or until cinnamon rolls are golden brown on the top.

Remove and let cool completely. Do not remove them from the pan.

While cinnamon rolls are cooling, place the powdered sugar, strawberry preserves, raspberry preserves, heavy cream, and 2 tablespoons of milk in a medium bowl. Mix well. If the consistency is too thick, add in more milk, 1 Tablespoon at a time. It will be thicker than normal icing, but thinner than frosting.

Add in the dyes and stir well. You want almost a purple-ish burgundy color, with red undertones so that when it’s wiped on and thins out, it will look like real blood with the darker, reddish look.

Cover every single inch of the cinnamon rolls with a basting brush or spoon.

Serve, freak people out, and enjoy!

These easy homemade Cinnamon Rolls are a special breakfast treat. Prep the dough ahead and bake them in the morning!

Farmhouse Cinnamon Rolls

¾ cups bread flour, or more as needed ((you can sub with all-purpose flour))

(2 ¼ teaspoons) instant or rapid-rise yeast

milk

shortening

salted butter, softened

confectioners’ sugar

In a large bowl, whisk together flour, yeast, sugar and salt. Set aside.

In a medium microwave-safe bowl, combine milk and shortening. Warm in 5-second increments in the microwave (or on the stovetop), just until the mixture is lukewarm (about 110 degrees F) and the shortening is melted. If the liquid gets hotter than 110 degrees F, just let it sit on the counter for a few minutes to cool. You want it to feel like warm bath water.

Pour the warm milk mixture into the dry ingredients and stir. Add the egg; mix until a soft dough comes together. Add more flour (1 tablespoons at a time), if necessary, until the dough pulls away from the sides of the bowl. It should be slightly sticky, but not sticking to the sides and bottom of the bowl. Knead for 5 minutes.

Transfer dough to a large greased bowl; turn the dough so that it’s greased on all sides. Cover with a clean towel or plastic wrap. Let rise in a warm spot until doubled in size, about 2 hours.

FOR THE DOUGH:

Combine brown sugar and cinnamon in a small bowl. Set aside.

Turn dough out onto a floured surface. Roll dough into a long rectangular shape about 8 inches x 14 inches. Spread softened butter on top. Sprinkle with the brown sugar mixture. Starting on one of the long sides, roll up the dough into a tight cylinder; pinch lightly to seal the seam. Slice into 8-10 even rounds. Transfer the pieces, cut-side up, to a greased 9-inch round cake pan or 9-inch square baking dish.

Cover and let rise in a warm spot until puffy, about 1 hour. Remove cover.

Bake in a 350 degree F oven for 25-35 minutes, until the buns are a deep golden brown and the insides are cooked through. If the tops start to get too dark before the dough is fully cooked, tent loosely with foil. Transfer to a wire cooling rack; prepare glaze.

FOR THE FILLING:

Use a whisk or electric mixer to combine all of the glaze ingredients in a medium bowl until smooth. It should be quite thick. Spread about ½ cup of the glaze on top of the warm buns. Let the buns cool for about 10 more minutes. Spread the remaining glaze on the warm buns and serve.

FOR THE GLAZE:

Freezing cinnamon rolls is my favorite kitchen hack for winter months! These easy make ahead cinnamon rolls will make hosting guests a breeze and create happy tummies on special Sunday mornings!

Make Ahead Freezer Cinnamon Rolls

Tablespoons fresh yeast

Tablespoons sugar

Cups warm water

Cup butter

Cup sugar

flour

Tablespoons butter

Cinnamon

Brown Sugar

Mix and let rest: 2 Tablespoons fresh yeast, 2 Tablespoons sugar and 2 cups warm water.

Add: 1 cup melted butter, 6 beaten eggs (not ice cold eggs), 1 1/2 teaspoons salt, and 1 cup sugar.

Stir in: 9 cups flour (best if done by hand and not with a mixer. DO NOT KNEAD. Cover and let rise until double in size. Push air out with fists, and again let rise until double in size. *It is a good idea to coat the bowl lightly with cooking spray first to avoid dough sticking to the sides.

Divide dough into four equal parts.

Roll each part into a rectangle. Try not to work your dough too much or it will get tough.

Once dough is rolled out, brush dough with soft butter and a pastry brush.

Sprinkle generously with cinnamon and brown sugar to cover the butter layer.

Start at the wide side of your rectangle and roll into a log. Try to pinch the seam shut.

Take a piece of thread and cut dough into generous one inch slices.

Cover a baking sheet with wax paper. Lay out your cinnamon rolls and flash freeze. (It only takes about 30-60 minutes.)

Once rolls are flash frozen you can take them off your baking sheet and store in freezer ziplock bags!

If not freezing your rolls and wanting to cook them right away, let rolls rise until double in size, then cook at 375 for 7-10 minutes or until barely golden.

https://content.jwplatform.com/videos/k7JWsDaw.mp4

Make Ahead Cinnamon Rolls

You cannot get more authentic than this recipe for Kanelbullar (Swedish Cinnamon Buns). A perfect balance of sugar and spices in every kanelbulle bite --- try them for your next coffee break!

Kanelbullar Recipe (Swedish Cinnamon Buns)

& 1/2 tsp active dry yeast

milk, (warm)

all-purpose flour ((about 3 cups))

cardamom

tsp salt

butter (about 4 tbsp), (unsalted and softened)

butter (about 5 tbsp), (unsalted and softened)

white sugar

cinnamon powder

egg, (beaten)

tbsp pearl sugar

Mix warm milk with yeast, then set aside until foamy.

Combine and mix all the dry ingredients for the dough in a stand-mixer bowl: flour, salt, sugar, and ground cardamon.

Once the yeast is ready, add it and the softened butter into a bowl.

Use the paddle attachment to mix until a dough starts to form.

Switch into the hook attachment and continue mixing until you get a smooth dough.

Form the kanelbullar dough into a ball and place it into an oiled bowl.

Cover with a clean kitchen cloth and set aside for 20 minutes.

Preparing kanelbullar dough:

Combine all the ingredients for the filling in one bowl: butter, cinnamon powder, brown sugar, and white sugar.

Mix thoroughly and set aside for the dough.

Preparing the filling:

Top 13 cinnamon roll recipe recipes from across the web

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Top 13 cinnamon roll recipe recipes from across the web

The most viewed cinnamon roll recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Homemade Cinnamon Rolls

Classic Cinnamon Rolls

Vegan Pumpkin Cinnamon Rolls with C...

Cinnabons Cinnamon Rolls

Guts Cinnamon Rolls

Farmhouse Cinnamon Rolls

Make Ahead Freezer Cinnamon Rolls

Kanelbullar Recipe (Swedish Cinnamo...

Upside Down Apple Cinnamon Roll Cak...

Overnight Cinnamon Rolls Recipe

Gemma's Best-Ever Cinnamon Rolls (N...

Gooey Cinnamon Rolls

The Softest Milk Bread Cinnamon Rol...

The most viewed cinnamon roll recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine