easy cinnamon rolls

These easy Puff Pastry Cinnamon Rolls use puff pastry instead of regular yeast dough for quick, easy cinnamon rolls that taste absolutely delicious!

Puff Pastry Cinnamon Rolls

pecans

puff pastry (17.3 ounces 2 sheets) (thawed

unsalted butter (melted)

brown sugar

sugar

cinnamon

salt

vanilla extract

milk (plus 1 to 3 teaspoons as needed)

Preheat the oven to 350 degrees F. Spread the pecans on an ungreased baking sheet. Place in the oven and bake until the pecans are toasted, fragrant, and light tan on the inside when broken in half, about 8 to 12 minutes. Stir the pan once halfway through, set a timer, and don&#x27;t walk away during the last few minutes (nuts love to burn at the last moment). Transfer to a cutting board, then finely chop. Set aside.

Line a baking sheet with parchment paper, set aside.

In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and salt.

On a lightly floured work surface, unfold 1 sheet of puff pastry so that the folds open left to right and the seams run vertical. Roll it to a 10-inch square (if it is not already). Lightly brush the sheet all the way to its edges with half of the melted butter. Leaving a 1-inch border on all sides of the puff pastry, sprinkle each sheet with half of the sugar mixture.      Starting with the end closest to you (the &quot;bottom&quot; of the square), tightly roll the pastry up and away from you like a sleeping bag around the filling. The roll will expand sideways somewhat and a bit of the sugar will fall out, which is fine. End seam-side down. Trim off about ½ inch from each end of the roll and discard. With a serrated knife, slice the roll in 8 equal pieces. Each will be about 1 1/3 inches wide. Arrange each piece, spiral side facing up, on the parchment-lined baking sheet. Repeat with the second sheet of puff pastry and remaining filling, spacing the rolls evenly and allowing them plenty of room to spread.

Bake the rolls for 18 to 22 minutes until they are golden brown on top and firm to the touch. Place the pan on a wire rack and let cool.

While the rolls cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, vanilla, and 1 tablespoon milk. The glaze should be a little thick, but still pour easily. If you’d like it thicker, add more powdered sugar; for a thinner glaze, add more milk 1 teaspoon at a time. For easy frosting, scoot the rolls on the parchment paper so that they are touching at the edges. Drizzle the glaze over the top of the rolls then immediately sprinkle with pecans. Let the glaze set for a few minutes. Serve warm or at room temperature.

Homemade cinnamon rolls. Let the bread machine whip up this cinnamon roll dough for you and follow the easy instructions to bake! Once you've made them from scratch, you'll never go back to canned cinnamon rolls.

Homemade Cinnamon Rolls – A Bread Machine Recipe

water

all-purpose flour

milk (whole milk works fine as a sub)

dry-active yeast

sugar (brown sugar works great too!)

(1 stick) butter, melted

butter

vanilla

milk

Place the ingredients for the dough in your bread machine in the order listed. If your machine doesn&#8217;t have a yeast dispenser, just nestle the yeast in on top of the ingredients. 

After dough is done, take it out and split the dough into two mounds.

On a lightly floured surface, roll one mound of your dough out into some sort of a rectangle. 

Spread half of the melted butter over the rolled-out dough.

Sprinkle half of the cinnamon sugar over the melted butter making sure to cover as much surface with the filling as you can.

Starting at one long ends of your rectangle of dough, roll it up.

Using a sharp knife, slice the dough into about 1 inch pieces. The result will be a pinwheel shaped form when turned on its side.

Place pinwheels on greased baking sheet. I like mine slightly touching each other so they all are soft and not too browned on the outside but if you want them not touching, spread them apart on the sheet.

Repeat the steps above with the second mound of dough.

Cover assembled rolls with a lightweight hand towel and let rise for 25-30 minutes.

Bake at 350 for 17 minutes or until lightly brown on top. Tap the middle of the roll to see if it bounces back. If it does, it&#8217;s probably done!

Combine ingredients to make icing and spread over warm rolls so it melts into them.

Just made these &amp; kinda sorta maybe didn't read the recipe before I started making them. I D idn't have powdered milk &amp; had already poured in 1 1/3 cup water when I read the part about substituting whole milk instead. But I'm very glad to report that they turned out very yummy despite my mistake. But I'll definitely make them the right way next time. Thanks for sharing the recipe.

Wonderful recipe,  these are delicious!  Our family will be hanging onto this recipe forever. Thanks so much!

These rolls are GREAT!  I have had to make them 3 weekends in a row!  Even my hubby, who doesn't eat a lot of sweets, is now requesting them! Thanks for an amazing recipe!!

can chopped pecans be added  to this recipe

Glad I found this recipe. Made these last night...they are delicious. Definitely making them again.

Wow! These are amazing and so easy to make. I was looking for something special but easy for Christmas morning and this is it. I will be making these again and again. Thanks for the recipe!

These are awesome! My family wipes them out as soon as they are made. The recipe makes a good bit but I have six grandkids and 2 sons and daughters inlaws.  I have made them multiple times. Come out perfect and are easy to make. We love them!

These are amazing! I get multiple requests from people to make this recipe!

I did it yesterday in my kitchen aid stand mixer!

For anyone asking  if you can make this recipe in a stand mixer, yes you can. I got all the ingredients into my bread makes only for it to break down on me. I kneaded 10 minutes won’t doughr hook. Then let sit for 10 minutes and then kneaded another 10 minutes. After I put the doughr in a barely warm over for 30 minutes to rise a bit. Then I rolled them out and baked them and they turned out delicious!

Easy and fast. I’m going to try some. Thanks

I've never made homemade cinnamon rolls before. I've made this recipe twice. Both times they were stellar. Thanks so much for sharing!

Love!!! My kids keep requesting and love helping make these!

Could not wait!!!!!  This is the only cinnamon roll recipe I will ever make!!!  Dough is smooth as silk, and as easy to make as well as eat!!!

Just made these today with my kids and they are perfect! Very easy recipe and instructions to follow. My 6 and 10 year old did most of the work. So soft and yummy! One quick question...how would you suggest storing them once baked? We have a lot left!

Just got finished with theese... they smell soooo good!!  I baked them in muffin tins having seen that suggestion in another recipe.  I made them for a large group and thought not having to separate them was a better idea.  So easy and they taste wonderful!!!

Just made these this morning and this is the best recipe I have tried so far! The only thing I changed was I used brown sugar in the filling. Thank you so much for the recipe. This is saved as a favorite!

These are fantastic! Using the bread machine makes these so easy. I’ve gotten rave reviews from anyone I’ve shared these cinnamon rolls with...delicious!

Brilliant recipe!  Super easy and turned out perfectly.  This will be our new cinnamon roll recipe.  Thanks!

I don't know if it supposed to be like this but mines came out super soft and light. I really like this recipe it was super easy and the bread machine did most of the work.

Cinnamon Rolls made into a quick and easy ring.

Easy Cinnamon Rolls

Cup Water

Cup Sugar

Cup Oil

Tbs Salt

Tbs Active Yeast

Eggs

Flour

Cup Brown Sugar *

Cup White Sugar *

Tbs Cinnamon *

In a large bowl place warm water, sugar, oil, salt and yeast.  Gently stir and set aside for 10 minutes to allow yeast to proof.

In a large stand mixer add 3 cups flour and pour yeast mixture into flour.

All to mix

Add 3 more cups flour and allow to mix

Add eggs one at a time

Add 3 more cups of flower and allow to mix for 2-3 minutes

And additional 1 to 1 1/2 cups slowly - 1/2 cup at a time and allow to fully incorporate into dough.  Dough should be soft but not overly sticky.

Remove from mixer and allow to raise for 20 minutes in a warm spot. *see Instant Pot Hack below in notes

Take a small portion.  About the size of a large fist and roll out to a circle about 10 in diameter.

Sprinkle Brown Sugar over rolled dough

Mix Sugar and Cinnamon and sprinkle half of it over dough.

Set aside.

Repeat step 9 and place on top of dough with brown sugar and cinnamon.

Sprinkle with remaining sugar and cinnamon

Using a glass cut a circle in the center of the Cinnamon Roll.

Using a Pizza Cutter or sharp knife, cut slits around the circle about 2 inches apart.  Do not cut up to the center circle.  Leave about 3/4 inch buffer.

Take each section and twist a full twist and place down.

Repeat this will all slices

Bake at 350 for 10-12 minutes

Drizzle with frosting

These BEST EVER cinnamon rolls are soft, moist, fluffy, and topped with a silky cream cheese icing.

Easy Homemade Cinnamon Rolls

all purpose flour

(75 grams) granulated sugar

packets Fleischmann’s® RapidRise® Yeast (about 4 1/2 tsp)

(355 grams) water

tbsp (85 grams) unsalted butter

(55 grams) unsalted butter, room temp

(100 grams) light brown sugar, packed

oz cream cheese, room temp

(120 grams) powdered sugar

tsp vanilla extract

In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt.

In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec &#8211; 45 sec, until warm to the touch but not hot. The butter will not melt completely. 

Pour into the dry ingredients with the egg and mix with a wooden spoon. 

Add in 2 more cups of flour and mix. It should turn pretty thick and sticky at this point.

Add in 1/2 cup of flour and mix again. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough.

It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth mass that&#8217;s soft and tacky.

With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it&#8217;s not, then shape it into a ball and let it rest uncovered for 10 minutes. 

When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.

Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10&#215;15 inch rectangle using a rolling pin. 

Spread the room temperature butter into a thin and even layer, leaving about 1/2 inch border all around the outside of the dough. 

Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.

Working from the 15 inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze in to compact the log of dough. It may have stretched out a bit during the rolling process so this brings it back together. 

For best results, use unflavored dental floss to cut the rolls. If you don&#8217;t have floss, you could also use really thin sewing thread. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape. 

Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.

Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.

Place the rolls in a buttered or greased 9&#215;13 dish (you could also use two 9&#8243; round pans, placing 6 rolls in each). It&#8217;s OK if all of the rolls are touching. *See notes for overnight instructions

Place in a warm spot and cover with a towel to rise for 1 hour. If you live in a colder climate, preheat the oven to the lowest temperature. Once it&#8217;s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof. 

Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish. 

Bake for 25-30 minutes or until the tops are a light golden brown. While they cool, make the icing. 

Cinnamon Roll Dough

Place the cream cheese and butter in a bowl and use a fork to mash the two together. Make sure they&#8217;re both softened to room temperature, otherwise the icing will be lumpy.

Add the powdered sugar and vanilla and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth. 

Cream Cheese Icing

Hands down the best recipe out there! These are amazing!! My family agrees

This is a great basic cinnamon roll recipe! The roll itself is perfect. Our family prefers more cinnamon flavor- I’d recommend doubling the filling if you likewise like a lot of filling. As-is they’re a little bread heavy. But aside from that tweak we’ll make next time it is a solid recipe! Will definitely make again 😊

Best recipe ever! My family enjoys these every single time👌🏻

I had never made cinnamon rolls from scratch before, and these turned out great! So yummy!

Fantastic! First go they turned out perfectly! Tho I might seperate them into two diff pans next time because they expanded a LOT more than expected and one tried to escape and curved over the side lmao (nothing actually fell out but it made a good effort lmao). Frosting is delicious too, for sure saving this one, gonna make a strawberry filling next batch n see how the dough handles it

Absolutely fantastic. So insanely easy. I still struggle with the cutting part (have used floss and it's just hard to get it underneath the big roll!) I'll get it eventually lol. Made it only twice but I think about them daily. 10/10 amazinggg. gorge. divine. also, they are fun and satisfying to make. Thank you for this awesome recipe, Jenna!

Delicious! Made as per the recipe but very some reason my dough didn’t really rise. Regardless they rose in the oven. I think next time I will double the filling so they are gooey. Thank you for a great recipe!

These are no Cinnabon cinnamon rolls but they sure are delicious! I couldn’t believe how soft and fluffy they were. I like my rolls really dominant in cinnamon flavor so I think the next time I make these, I’ll double the call for cinnamon but either way, these are a must try!!! Thank you 😊

Really, really good. I’ve tried a few different cinnamon scroll recipes and this is by far the best; literal cafe quality scrolls. I’ve made them twice now and both times have been delicious, however the second time I ran out of plain flour and had to use half self raising - It made them better! Be sure to keep an eye on them in the oven, mine only took around 18 minutes.

Today is my first time trying this out and to tell you the truth it was hard to do I add raisins in my  they came out awesome thank you so much

loved it! 
easy and simple instructions, minimal ingredients but still turned out nice and fluffy. tasted  so amazing! i substituted the butter and cream cheese to be dairy free and it still turned out great! everyone loved them!

This has became my go to cinnamon roll recipe!  Question though, has anyone made them and frozen them for later use?

I’ve had many failed attempts in making cinnamon rolls but was determined to try again. This recipe was awesome and the rolls were so delicious. I wanted to double the recipe but didn’t know if I needed to add four packets of yeast. I was afraid to, so I made two separate batches. Would it be okay to double the yeast too if I’m trying to double the recipe? Thanks.

https://www.youtube.com/watch?v=tCwZ6mEoo68

FULL RECIPE: https://butternutbakeryblog.com/easy-homemade-cinnamon-rolls

Website: https://butternutbakeryblog.com/
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These delicious cinnamon rolls are fast and easy and can be made just in time for breakfast! A Maple Sugar glaze makes them perfect.

Quick &amp; Easy Cinnamon Rolls with a Maple Glaze

flour ((260 grams))

baking powder

butter cold ((50 grams))

milk ((180 grams))

brown sugar (lightly packed) ((180 grams))

cinnamon (if desired)

butter softened ((70 grams))

powdered / icing sugar ((60 grams))

maple syrup

-1 tablespoon cream or milk

Pre- heat oven to 350 degrees (180 degrees). Lightly grease and flour an 8 inch pan (pie, cake or even a 12 medium size muffin tin) I used a pie plate.

In a large bowl whisk together the flour, baking powder and salt, then cut in the cold butter* until it resembles coarse crumbs, then add the milk and mix with the fork until the mixture becomes a soft dough, turn it onto a lightly floured surface and knead just until dough is thoroughly combined.

Roll dough out to rectangle that is 1/8 inch thick.

In a small bowl mix together the brown sugar and cinnamon (if using).

Spread with butter and sprinkle with brown sugar / cinnamon mixture,  pat down lightly. Starting with long end roll into a log, cut into 12-13 pieces, place the slices cut side up in the prepared baking dish (pie, cake or muffin). Bake for approximately 30-35 minutes (or until golden).  Let cool before drizzling with glaze. Enjoy!

TOPPING

In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add 1/2 tablespoon of the cream or milk, mix until smooth. Pour over cooled cinnamon buns.

MAPLE GLAZE

So glad I stumbled upon this recipe!! Easy and taste like a cinnamon roll I would buy! Notes for anyone reading, I felt like the cinnamon filling was gracious and I had extra, so you could make a little less of that! Maybe 1/2 cup brown sugar instead of 2/3, but great recipe!!! Super yummy

I have been making these pinwheels for years with a slightly different recipe (1/2 tsp less baking powder). The recipe also makes biscuits, so it is versatile which I have always liked. My family devours them!

I found your website recently and wanted to let you know how much I appreciate your recipes and details. I recently retired and want to become a better baker. My mother was a baker; we had fresh bread and other items every week, no store-bought at our house. Her orange rolls &amp; sticky buns were the best!

Theses are absolutely delicious, and take only about 15 minutes to make before popping in the oven.  Great recipe!

The cinnamon rolls I have tried were the yeast rolls, and I find them too dry sometimes..I wonder the baking temperature needs to be adjusted... there are so many different recipes with different baking temperatures  and timing...kinda confusing:(

Haven’t tried this recipe yet, but it looks wonderful... Are these more like the cake texture, and softer? 

I’ve tried quite a lot of your other recipes, I love the way that they are simple and get to the point,  they all turned out very well!  Thank you!

These Quick &amp; Easy Cinnamon Rolls are simple to make in only 1 hour with pro tips! Fluffy and delicious with an easy cream cheese frosting!

Quick and Easy Cinnamon Rolls (One Hour Cinnamon Rolls)

instant dry yeast ((active dry yeast also works))

butter (melted)

cinnamon (to taste)

full fat cream cheese (at room temperature)

lemon juice

Into the bowl of your stand mixer (or in a large mixing bowl), add the warm milk, the sugar and the yeast. Mix together with a fork.

Add the melted (and cooled) butter to the milk mixture. Be sure the melted butter isn&#039;t too hot or it will kill the yeast.

Add the egg to the milk mixture.

Add the flour and salt to the bowl on top of the milk mixture and set the mixer to low speed (use the dough hook for this). If making by hand, mix with a wooden spoon.

After about a minute you should see a sticky dough starting to come together. Scrape down the sides of the bowl if necessary.

Turn up the mixer speed slightly and allow the mixture to knead the dough for about 2-3 minutes. The dough should be tacky to the touch, but not so sticky that it&#039;s very messy. It should pull away from the sides of the bowl easily and the bowl should appear fairly clean.

If you don&#039;t have a stand mixer, you can knead the dough by hand on a lightly floured work surface for 3 minutes after the wet and dry ingredients are combined.

Cover the bowl with some plastic wrap and place it inside another large mixing bowl. Pour some hot water (from the tap or recently boiled kettle) between the two bowls to gently heat up the dough. This will help it rise very quickly. Be careful not to use water that&#39;s too hot as this will cook the dough that&#39;s touching the mixing bowl. Also, be careful not to get any water into the bowl with the dough (See the information in the blog post for more tips on how to do this!).  Let the dough raise for 20 minutes.

While the dough raises, grease a large cast iron skillet (or a 9-inch by 13-inch baking dish also works) with butter.

In a separate bowl, combine the brown sugar and the cinnamon. I use 1 tbsp of cinnamon, but feel free to use a little less if you&#39;d prefer a more subtle taste.

Turn the dough out onto a work surface that&#39;s been very lightly greased with vegetable oil. Using a rolling pin, roll out the dough evenly until you have a rectangle that&#39;s approximately 18 inches wide and 12 inches deep. Brush the dough with the melted butter. Spread the brown sugar and cinnamon mixture evenly over the dough.

Roll up the dough from the long side until you&#039;ve got one long roll. Cut the long roll in half, then in half again, and then each of those sections into 3 pieces until you have 12 cinnamon rolls. Try to cut the rolls to an even thickness as this promotes even baking. You don&#039;t want some rolls to be overdone and others to be raw in the middle.

Arrange the 12 pieces in the pan you&#039;ve greased.

Place the cinnamon rolls in a cold oven and set the oven to bake at 375 degrees Fahrenheit. The cinnamon rolls will rise for a second time in the oven as it preheats.

Set the oven timer for 23 minutes. When the oven timer goes off the cinnamon rolls should be baked to a golden brown colour. If 2-3 more minutes of baking are required, allow the rolls to bake for a few additional minutes (every oven preheats differently, so watch them around the 20-minute mark if your oven preheats very quickly!).

While the cinnamon rolls are baking, mix together the cream cheese, powdered sugar, and lemon juice in a bowl until smooth.

Remove the pan from the oven and let the buns cool in the pan for about 15 minutes before smearing the frosting over the warm buns.

For the frosting:

Made for Christmas morning &amp; these were delish!  I did 1.5x the recipe &amp; they were gone in a few hours!
I only had 2 issues - the dough was still sticky even after adding extra flour, but they rolled out fine with some care. (My mom’s yeast may have been a little old…)
Second issue - the filling seeped out &amp; was crispy the bottom of the pan.
I did add raisins to one pan &amp; they were divine!
Any suggestions for me? Thanks for the recipe!

I made these for breakfast and my kids loved them! This was my very first time making cinnamon rolls and they were super easy to make and delicious! I will definitely make these again.

These are perfect! I had a craving for pecan sticky buns and all other recipes took more time than I had; yours is quick, easy and delicious. I did line the bottom of the pan with chopped pecans and a delicious maple sauce. Set the rolls on top and satisfied my craving! This recipe is a definite keeper!

It would have been helpful to note that unlike using water &amp; sugar for the yeast &amp; getting a bubbly  result, using milk &amp; sugar, then adding butter makes it appear that the yeast is past its prime &amp; failed to proof.  I threw the first try away, then redid the first steps, achieving the same result, but decided to use it any way.  It worked, with dough rising as the recipe said it would.  It was a great recipe &amp; fast result.

This recipe ticks all the right boxes -- it's easy to make, it takes much less time, and the result is wonderful.  My family doesn't like overly-sweet baking, so I omit the cream cheese icing, instead, I brush about 2 TBSP of maple syrup on top of the parchment paper (I use a 9" x 13" pan).  This adds a little Canadian sweetness to the cinnamon buns.

Just made these and they are the best cinnamon buns I've ever had! Super quick and easy recipe - I'll definitely be making these again soon!

Just made these &amp; they're the first time ever making homemade cinnamon rolls. They were delicious!

Ooops!  Forgot to give the rating in my previous comment.   5 stars!

I made these and they were fantastic!  It was only the 2nd time I've ever made cinnamon rolls and it was easy and successful, not to mention taking less time.  I'm making them again today.  Thanks for the great recipe :)

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