Make sure to check out all of my brunch favorites including Japanese Soufflé Pancakes, Snickerdoodle Muffins, Homemade Scones, or Crab Cake Benedict!
How to make Cinnamon Rolls:
Proof Yeast: If you’re using active dry yeast, proof the yeast by stiring it with water and a pinch of sugar. Let it sit for 5 minutes until it’s foamy on top. If this doesn’t happen, the yeast is bad or your water was too hot. If you have instant yeast, skip this and add the water, yeast, and sugar with the rest of the dough ingredients. Make Dough: Add the yeast mixture, warm milk, sugar, melted butter, salt and egg to a large bowl or stand mixer. Add 2 cups of flour and mix until smooth. Add an additional cup of flour and knead until combined. Slowly add more flour as needed, until the dough begins to pull away from the sides and bottom of the bowl. Knead it for about 5 minutes. The dough should be very soft and not overly sticky. First Rise: Spray a bowl with cooking spray and place the dough ball inside. Cover with a dry kitchen towel and allow to rise until the dough has doubled in size, about 1 ½ hours. Butter a rimmed half sheet pan or 9×13″ pan and set aside. Quick Rise Trick: For the first rise, place dough in a well-greased bowl, turning it once to coat the dough. Preheat oven to 180°F then turn oven off. Cover bowl with plastic wrap and place in warm oven, leaving the door slightly cracked open, until dough has doubled in size, about 30 minutes. Roll Out: Lightly dust a work surface with flour or spray with cooking spray. Punch down the dough then roll into a rectangle about 20×18″. Spread 6 tablespoons softened butter over the top and sprinkle with the cinnamon sugar, leaving ½ inch border. (Optional, sprinkle with walnuts, pecans, or raisins). Starting on the short, 18-inch side, roll the dough into a tight log. Pinch the ends to seal them together. Cut into 12 equal portions, each about 1 ½ inches wide. (We suggest a sharp serrated knife or wrap a piece of dental floss around the log and pull tightly, for a smooth cut without flattening the roll). Second Rise: Place rolls on buttered baking sheet and cover with a dry kitchen towel. Allow to rise until doubled again, about one hour. Bake: Uncover rolls and bake at 375°F for 18-22 minutes, until the center is no longer doughy. Glaze: Make icing glaze while the cinnamon rolls bake. Combine butter and powdered sugar together until well combined. Add vanilla. Add just enough milk to reach a soft frosting consistency. (Find cream cheese icing in recipe card notes). Spread icing over warm cinnamon rolls.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the dough and before the first rise, place it in a large greased bowl with a tight lid and allow to rise overnight in the fridge. Allow dough to come to room temperature before rolling out and shaping. To Freeze: Place baked cinnamon rolls in a freezer-safe container for up to 3 months. To freeze unbaked cinnamon rolls, assemble them as instructed and bake for 12 minutes at 375°F. Cool completely then cover pan well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator then return to the oven for 10-15 minutes more until cooked through.
More Recipes to Try:
Cinnamon Roll Biscuits Pumpkin Cinnamon Rolls Cinnamon Roll Cake with Cream Cheese Frosting Orange Rolls Lemon Blueberry Rolls Torrijas Sour Cream Coffee Cake
I originally shared this recipe October 2010. Updated September 2020 and September 2024.
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