Homemade Cinnamon Rolls

This cinnamon roll recipe is the best one you’ll ever make! Made with my master roll dough, these sweet rolls are easy to roll up and bake to a fluffy perfection! They’re filled with cinnamon goodness and topped with my delicious cream cheese frosting!

These are the very cinnamon rolls that I made for thousands of happy customers in my home bakery for more than ten years! If you’ve been looking for the best cinnamon rolls ever, look no further! These fluffy cinnamon rolls are also a long time family favorite! I’m confident they’ll become a family favorite for you too!

Learn from my step by step video

If you are a visual learner and need some extra help making cinnamon rolls or other yummy breads, I have virtual baking classes, including one for Cinnamon Rolls. My classes include a pre recorded video, showing you how to make the recipe from start to finish, including my extra professional tips! Classes are available anytime – making it easy to watch and make on your own schedule. You can find a list of my virtual classes HERE.

Why these are the perfect cinnamon rolls

• The dough is so easy to work with! Made with my Master Roll Dough – which can also be used for Crescent Dinner Rolls, Orange Rolls and so much more!
• They bake up so soft and fluffy!
• The cream cheese frosting creates the perfect sweet, creamy topping for a generous cinnamon sugar filling!
• Freeze unbaked, un risen cinnamon rolls to make later – the dough will stay good, frozen for up to 2 months!

How to bake with yeast

Working with yeast dough can be intimidating at first, but the more you do it, the more comfortable you will get! Yeast is a living organism that just needs the right conditions to thrive. It feeds off of sugar and starches. When it feeds, it releases carbon dioxide gas in the form of air bubbles in the dough. This process is also known as “fermentation”. This is what gives bread dough its volume and airy texture.

If you want more information about yeast, check out my article about Active Dry Yeast vs. Instant Yeast. I also have a Guide to making Sourdough Starter, which is how to make a natural yeast.

Ingredients

There are some unique ingredients in this recipe that makes it so delicious! Each serves an important role in how this dough and these cinnamon rolls will turn out.

• Bread flour: Most bread recipes will use bread flour. It has a higher protein content (11-13%) than an all-purpose flour. Higher protein flours also mean a higher gluten flour – yielding a bread with a strong crumb structure.
• Powdered milk: In baked goods it provides a creamier flavor and helps yield a more golden brown color when baked. Look for powdered milk that is fine in texture. If you are looking for a non dairy option, try using a milk powder substitute like coconut, soy or rice powder.
• Instant Yeast: It can be added directly to your recipe without having to proof first. It’s a strong, fast acting yeast that will allow these sweet rolls to rise super fluffy. I like to use BellaRise instant yeast or SAF instant yeast
• Eggs: Eggs in bread help to create a fluffy, big rise. They are perfect for these rolls, since it’s meant to be soft and fluffy.
• Potato Flakes: Potato flakes in bread make the crumb more moist and tender. They also extend the shelf life of homemade bread.
• Butter Flavor Shortening: Vegetable shortening has a high melt point, allowing it to create more steam in the dough when baked. This produces a lighter, airy texture bread. The butter flavor gives it a more rich, butter flavor. If you can’t find the Butter Flavor Shortening, use plain shortening – it will still turn out amazing!
• Cinnamon and brown sugar mixture: mixing these together before sprinkling on top of the dough helps give a more even distribution for the filling.
• Cream Cheese Frosting compliments the slight spice from the cinnamon perfeclty!

Mixing the cinnamon roll dough

I love baking with this dough! It’s such a pillowy, soft dough that’s so easy to work with! I use it in several other recipes like Crescent Dinner Rolls, Orange Rolls and S’mores Sweet Rolls! You’ll see it is so easy to mix up and use.

You will need to use some type of a stand mixer to make this dough. My favorite mixer to use for bread doughs is by far my Bosch Universal Plus mixer! It is widely known as one of the best home kitchen mixers for mixing bread dough with ease. It has a high mixing capacity and high performing motor – making it an excellent option for mixing denser doughs like bread. It also allows you to mix larger quantities. *I will usually double this recipe if using my Bosch mixer.

If you don’t have a Bosch mixer, the recipe I’m providing you with will fit nicely in a Kitchen Aid type stand mixer. Whichever mixer you use, be sure to use your dough hook attachment.

1. Measure out all of your ingredients ahead of time. I always do this when making a recipe – it helps to prevent me from making any mistakes in measurements or leaving out ingredients. It also makes the mixing process go much smoother. I always suggest weighing out your ingredients with a food scale – you will get much more accurate results!
2. In a large bowl, combine the warm water, powdered milk, potato flakes, sugar, salt, yeast. Whisk them together – this helps to break up the powdered milk and potato flakes and gets all of those ingredients incorporated before adding the heavier ingredients. Pour the yeast mixture into the bowl of a stand mixer.
3. Add the eggs, room temperature butter and shortening. Add 3 cups of the flour (about half) and mix on low, just until all of the ingredients are combined and smooth.
4. While the mixer is on low, gradually add two cups of the remaining flour, 1/2 cup at a time, mixing well after each addition. This is where getting to know your dough comes into play. You’re looking for the dough to clean the sides of the bowl as it’s mixing. It should be concentrated around your dough hook. Once you get it to this point, stop the mixer and lightly tap on the dough with your finger. If it feels soft, but not wet and sticky & is cleaning the sides of the bowl, it’s ready to knead. Return to mixing it on low and allow your mixer to knead it for 5 minutes.

My number one tip for mixing this dough

Avoid the urge to add more flour. This dough is very soft and easy to work with – it’s very forgiving! You may see a little bit of dough sticking to the sides of the bowl when it’s kneading – don’t panic! Go by how it feels. You want to use just enough flour so that it doesn’t feel wet or excessively sticky. Too much flour in your dough will give you dry, dense rolls. You can always add a bit more flour after it has kneaded if it’s too sticky to work with.

Double Rise

Like most bread doughs, this roll dough will have a double rise – meaning you will let it rise twice. Remember, the process of “rising” is simply allowing the yeast to feed and create those magical air bubbles in the dough.

The first time the dough rises is right after the kneading is over, but before you divide and roll out the rolls. The first rise in bread making is called the “Bulk Fermentation”. It is vital to the development of your dough structure. It creates important volume and gluten development. You’ll see that after the bulk fermentation, your dough will be much easier to work with!

For the first dough rise, place the dough in a greased bowl and cover with a clean kitchen towel or plastic wrap. Put it in a draft-free place in your kitchen. The first rise typically takes about 60-90 minutes, depending on the ambient temperature of your kitchen. You want to keep your dough covered, in a warm place in your kitchen. You are looking for your dough to double in size.

The second rise happens after you have shaped the rolls and place them onto the pan. This is called “proofing”. The second rise will usually take about half of the first rise time. Your beautiful homemade cinnamon rolls will puff up to double in size at this point, usually taking about 45 minutes.

Rolling up your Cinnamon Rolls

Get your work space all ready with everything you need at your fingertips. You’ll need a small bowl with flour, a rolling pin, floss, melted butter and the cinnamon brown sugar mixture.

1. Divide the dough into two equal pieces, about 28-30-ounce portions. If you don’t have a scale you can eyeball it. Round each portion to an oval shaped ball by pulling and tucking the dough under. This will make it easier to roll out into a rectangle.
2. Flour your work surface and roll the dough out to a rectangular shape, about 10 inches by 18 inches and 1/4 inch thick.
3. Spread the melted butter on the dough, leaving an inch border on the top side of the rectangle. Sprinkle about 1/4 – 1/3 cup of the filling mixture on top of the melted butter, continuing to leave the inch border at the top edge. Leaving this clean border will help in sealing the dough shut when rolled up.
4. Start with the long side, closest to you and working from left to right begin to roll the dough up. You can tug and pull as you go which will tighten the roll and make more swirls.
5. Once it’s all rolled up, pinch the seam shut.
6. Using a piece of dental floss or bakers twine, make a light indentation where your cuts will be. Each of these roll outs will give you 9 cinnamon rolls. This will be your guide to know where to cut and to help make them all the same size.
7. When ready to make your cuts, slide the floss under one end of the dough, bring the ends of the floss up, cross them over and tug to cut through the dough to make a 2-inch-wide cinnamon roll. Continue to cut to get 9 equal sized rolls.
8. Place rolls on a baking sheet sprayed with cooking spray or lined with parchment, about 1-2 inches apart. Cover with a clean kitchen towel for about 45 – 60 minutes, or until they double in size.

Baking Cinnamon Rolls

Be sure to allow them to rise and double in size. Bake them until the edges are slightly golden. I fully believe that an oven thermometer makes you a better baker! Each oven bakes differently and using an oven thermometer like this one will help make baking so much easier for you!

Follow up with most amazing cream cheese icing! If you want your icing to be more runny, frost the cinnamon rolls while they are still warm – this will melt the frosting and it will run into all the delicious cracks and crevices of the warm rolls! If you like your icing more of a frosted, whipped texture, wait until the cinnamon rolls have completely cooled to frost them. Either way, they’re delicious!

Time Saving Tips

Cinnamon rolls don’t have to be just enjoyed for a special occasion – I have a couple of ways you can prepare ahead of time so that you can have freshly baked cinnamon rolls without having to start from the very beginning!

1. You can freeze rolls to bake for later: After rolling up and placing the rolls on a nonstick cookie sheet, put the entire pan in the freezer and allow the rolls to freeze for 24 hours. Once frozen, remove the sheet pan and you can pop them off and place them in a ziplock bag and store in the freezer for later use. When baking frozen rolls, remove them from the freezer bag and place on a baking sheet. Allow them to rise and bake as usual. Rising frozen rolls could take 3-5 hours, depending on how warm your kitchen is. 
2. Make overnight cinnamon rolls: Roll out your cinnamon rolls in the evening, place on your pan and lightly cover with plastic wrap. Place them in the refrigerator. Allow them to proof in the refrigerator overnight and bake them the next morning! Overnight cinnamon rolls are a great way to enjoy them freshly baked without all of the work! Allow them to sit on the counter for about 30 minutes while you preheat your oven.
3. Make the dough the night before and roll up in the morning: Make the dough the night before and refrigerate: This can be a better option than rolling them up the night before IF your overnight cinnamon rolls tend to over proof. After you finish rolling them up, they will rise within 45 minutes and be ready to bake and frost!

Troubleshooting

Here are a few things that I’ve helped people with when problems arise in baking their cinnamon rolls:

• There is cinnamon liquid oozing out of the rolls when they are rising: This is a result of the dough rising. When they bake, you’ll see that the filling that oozes out of the bottom will bake into the cinnamon rolls. It’s nothing to worry about!
• The center of the cinnamon rolls exploded out of the roll when baked: This is most likely because you have too much dough in your pan. Try putting less cinnamon rolls in your pan and give the rolls more room to expand.
• The cinnamon rolls deflated after baked: When dough has over proofed, it loses its structure. Letting your cinnamon roll rise really big isn’t always a good thing. For the best results, be sure to only let them rise to double in size. If you are unsure if they are ready to bake, gently poke the side of a cinnamon roll with your finger. If the the indentation springs back immediately, it needs more time to rise. If the indentation stays and never springs back, you have over proofed the dough. If the indentation stays and springs back slowly, it’s ready to bake.

Store your cinnamon rolls in an airtight container or cover with foil to keep them from drying out. They will stay fresh for up to three days. I really like to bake them in foil pans that have the plastic lids that snap on tightly. You can bake and store them in the same pan! Plus, it makes it easier to share your cinnamon rolls without having to get your pan back!

You’ll love making these yummy and easy cinnamon rolls! Try this recipe today! Be sure to post your results on Instagram and tag me! @thatbreadlady and #thatbreadlady. I love seeing how your family is enjoying my recipes!

(This post contains affiliate links. Good news – I only recommend products that I love!)

More recipes to try!

If you like my Homemade Cinnamon Rolls, you’ll love these recipes too!

Cream Cheese Frosting

Carrot Cake Cookies

Cinnamon Swirl Bread

Orange Cranberry Sweet Rolls

Get access to ALL of my virtual baking classes for one price!

If you are new to bread making, or just looking to improve your baking skills, be sure to check out my Baking Academy! You will get access to ALL of my virtual baking classes for one low price! Get all of my pre-recorded videos, showing you how to complete a recipe from start to finish! Included in my Class Library is Cinnamon Rolls so if this recipe seems a bit daunting, my video will help you to make these yummy rolls successfully!

You can go HERE to learn all about it!

Homemade Cinnamon Rolls

Print Recipe

This cinnamon roll recipe is the best one you’ll ever make! Made with my master roll dough, these sweet rolls are easy to roll up and bake to a fluffy perfection! They’re filled with cinnamon goodness and topped with my delicious cream cheese frosting!

• Author: Heather Thomas, That Bread Lady
• Prep Time: 3 hours
• Cook Time: 20 minutes
• Total Time: 3 hours 20 minutes
• Yield: 18 large cinnamon rolls 1x

Ingredients

Scale 1x2x3x

Dough Ingredients:

• 2 cups (454 g/ml) warm water (about 115°F)
• ¼ cup (28g) nonfat powdered milk
• ½ cup (43g) boxed potato flakes
• ½ cup (99g) granulated sugar
• 1 Tablespoon, plus 1 teaspoon (12g) instant yeast*
• 1 & ½ teaspoons (9g) salt
• ¼ cup (56g) unsalted butter, softened to room temperature
• ½ cup (92g) butter flavored shortening
• 2 large eggs
• 5–6 cups (600g-720g) bread flour

 

Filling Ingredients:

• ¼ cup (56g) salted butter, melted
• ¾ cups (160g) dark brown sugar
• 4 Tablespoons (30g) ground cinnamon

Instructions

Prepare the dough.

1. In a large bowl, combine warm water, powdered milk, potato flakes, sugar, yeast and salt. Mix well with a wire whisk. Pour into the mixer bowl and secure the dough hook attachment to your mixer.
2. Add the butter, butter flavored shortening and eggs. Add 3 cups of the bread flour. Mix for about 30 seconds until ingredients are incorporated. Stop the mixer and scrape down sides of bowl with a spatula.
3. Turn mixer on low and add 2 more cups of the bread flour, 1/2 cup at a time. After adding the 2 cups of flour, let dough continue to mix for about 1 minute. Stop and scrape the sides of the bowl as needed. If dough is not mostly cleaning sides of the bowl, add more flour 1/4 cup at a time until it cleans the sides of the bowl. Stop the mixer and check the dough by gently pressing your finger into it. If the dough does not stick to your finger, it should be ready to knead. *When in doubt, it’s always best to go lighter on the flour. You can always add more flour, but you can’t take flour away. Too much flour in your dough will give you dry, dense rolls.
4. Knead on low speed for 5 minutes.
5. Remove dough from mixer and place in a greased bowl. Cover with a clean kitchen towel and let rise until doubled in size, about 60-90 minutes.

 

Prepare the filling.

1. Melt ¼ cup salted butter in microwave safe dish and set aside.
2. In separate bowl combine the brown sugar and cinnamon.

It’s time to roll.

1. Divide dough into two 28-30-ounce portions. If you don’t have a scale, you can eyeball it. Round each portion to an oval shaped piece of dough by pulling and tucking it under. This will make it easier to roll out into a rectangle.
2. Flour your work surface and roll dough out to a rectangular shape, about 10 inches by 18 inches.
3. Spread half of the melted butter on the dough, leaving an inch border on the top side of the rectangle. Sprinkle about 1/4 – 1/3 cup of brown sugar on top of the melted butter, continuing to leave the inch border at the top edge. Leaving this border will help in sealing the dough shut when rolled up.
4. Start with the long side closest to you, and working from left to right begin to roll dough up. You can tug and pull as you go which will tighten the roll and make more swirls.
5. Once it’s all rolled up, pinch the seam shut.
6. Using a piece of dental floss or baker’s twine, make a light indentation where your cuts will be. One rollout will give you 9 large cinnamon rolls. This will be your guide to know where to cut and to help make them all the same size.
7. When ready to make your cuts, slide the floss under one end of the dough, bring the ends of the floss up, cross them over and tug to cut through the dough to make a 2-inch-wide roll. Continue to cut to get 9 equal sized cinnamon rolls. Repeat steps 2-7 with the second piece of dough.
8. Place cinnamon rolls on a greased or parchment lined baking sheet about 1-2 inches apart. Cover with clean kitchen towel and let proof for about 45-60 minutes, or until they double in size.

Bake.

1. Bake in a preheated 350°F oven for 16-20 minutes or until edges are just golden brown. Allow to cool before frosting.

Frost with my Cream Cheese Frosting.

Notes

1. Find my cream cheese frosting recipe at: https://thatbreadlady.com/cream-cheese-frosting/
2. *You can replace the instant yeast with active dry yeast – be sure to proof it first. Proof it by adding the active dry yeast to the water with 1 Tablespoon of the sugar. Let it sit for up to 10 minutes to foam up. If it doesn’t foam, replace yeast with a fresh package.
3. You can bake directly in the pan, without parchment paper. Be sure to spray your pan with nonstick spray.
4. You can freeze the cinnamon rolls to bake later. Roll them up and place on baking sheet. Place baking sheet in freezer and allow to freeze solid (usually takes about 24 hours). Then store in Ziplock bag in the freezer for up to 2 months. To bake, place on baking sheet and allow to rise and bake as usual. Rise time will typically be 5-6 hours, depending on how warm your kitchen is.
5. Make overnight cinnamon rolls by letting them proof in the refrigerator overnight. Let them sit on the counter for about 30 minutes to come to room temperature while the oven preheats. However, if your overnight cinnamon rolls tend to get too big in the refrigerator, you can make the dough the night before and refrigerate – roll them up in the morning and let rise to double in size, about 45 minutes before baking.
6. This dough is the same base dough for my Crescent Dinner Rolls. It can also be used for various sweet rolls by switching up the filling and the frosting. It’s called my “Master Roll Dough” on my blog.
7. To make mini cinnamon rolls, divide dough into one third the regular weight/size and roll out as directed. For example, instead of rolling out a 25-27oz dough ball, roll out a 8-9oz dough ball, but divide it into nine cinnamon rolls. This will give you the mini size.  Roll the dough out more long and narrow than the regular sized cinnamon rolls. Rise time may be slightly less. Decrease bake time by 2 minutes.