I am pretty confident to say that everyone loves warm, gooey cinnamon rolls fresh from the oven. These sweet treats are a staple of breakfast tables and bakeries worldwide. But did you know that making homemade cinnamon rolls is easier than you might think? In our deep discussion below, I will take you through the step-by-step process of creating delicious cinnamon rolls in your own kitchen.
Before I start making cinnamon rolls, I am telling you that first you'll need to gather your ingredients as shown in the list below:
To make the dough:
- All-purpose flour
- Vegetable oil
- Warm milk
- Instant yeast
For the filling, we use the following ingredients:
- Softened butter
- Brown sugar
- Ground cinnamon
For the icing:
- Powdered sugar
- Vanilla extract
Now that you've got your ingredients, it's time to get started on making your cinnamon rolls. Follow these step-by-step instructions to make your own homemade cinnamon rolls:
Make the Dough
- Combine the flour, sugar, yeast, and salt, in a large bowl. Mix together until well combined.
- Add in the warm milk, egg, and vegetable oil. Mix together until a soft dough forms.
- Knead the dough for about 5 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl and cover it with a damp towel. Let the dough rise for about an hour until it has doubled in size.
Make the Filling
- Get a separate bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined.
Roll out the Dough
- After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle.
- Spread the filling mixture evenly over the dough, leaving about an inch of space around the edges.
- Roll the dough up tightly from the long end, and pinch the edges together to seal it shut.
Cut the Rolls
- Using a sharp knife or dental floss, cut the rolled-up dough into 1-inch slices.
- Place the slices into a greased baking dish, leaving a bit of space between each one.
Bake the Rolls
- Preheat your oven to 375°F.
- Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until they are golden brown and puffy.
Make the Icing
- While the cinnamon rolls are baking, mix together the powdered sugar, milk, and vanilla extract to make the icing.
- Once the cinnamon rolls are finished baking, drizzle the icing over the top of them.
Tips for Success
Make sure your dough rises in a warm, draft-free place for the best results.
Don't overfill your cinnamon rolls with the filling mixture, or it may leak out while baking.
You can experiment with different spices and add-ins in the filling, like nutmeg or raisins, to make your cinnamon rolls even more delicious.
Q1. Can I make the dough ahead of time and refrigerate it overnight?
Yes, you can make the dough ahead of time and store it in the fridge overnight. Just make sure to let it come to room temperature before rolling it out.
Q2. Can I use a bread machine to make the dough?
Yes, you can use a bread machine to make the dough. Just follow the manufacturer's instructions for making dough.
Q3. How can I store leftover cinnamon rolls?
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2-3 days. You can also freeze them for up to a month.
Q4. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour instead of all-purpose flour, but the texture of the rolls may be denser.
Q5. Can I use a different type of icing?
Yes, you can experiment with different types of icing, like cream cheese or maple, to add your own personal touch to the cinnamon rolls.
Making homemade cinnamon rolls is a fun and rewarding activity that anyone can enjoy. With just a few simple ingredients and some patience, you can create delicious cinnamon rolls that are sure to impress your family and friends. With this recipe, you can enjoy the sweet and comforting taste of homemade cinnamon rolls anytime you want.
Homemade Cinnamon Rolls
- ½ cup milk
- ½ cup sugar
- 1 teaspoon salt
- ½ cup margarine or shortening
- ½ cup warm water, 105 degrees
- 2 packages Active Dry Yeast
- 2 eggs, beaten
- 4 ½ cups all-purpose flour, plus ½ cup more as needed
- 6 Tablespoons butter, melted
- 1 cup very finely chopped pecans or walnuts, plus more for garnishing
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 cup raisins
- 1 cup powdered sugar
- 1 Tablespoon milk
- ½ teaspoon vanilla
- Scald the milk by bringing it to a near boil, then remove it from the heat. Add the sugar, salt, and margarine/shortening and stir until combined. Let it reduce to lukewarm in temperature, (105 degrees.)
- Add the warm water to a large bowl and stir in the yeast until dissolved. Add in the lukewarm milk mixture along with the beaten eggs and 1 cup of flour. Beat until smooth, a hand mixer makes this easier.
- Add 3 ½ cups flour and mix until a soft dough forms. If it is too sticky, you can add up to ½ cup additional flour.
- Turn the dough onto a floured surface and knead for 8 minutes, until smooth and elastic.
- Grease a large bowl and add the dough to it. Turn the dough so that all sides are greased.
- If making the dough ahead of time, refrigerate the dough for 3-4 days from here. Then remove the dough once ready to continue and let it come to room temperature before proceeding.
- Cover the bowl and put it in a warm place to rise until doubled in size, this takes at least 1 hour. *See my dough rising tips in the notes if needed.
- Punch the dough down, cover, and let it rise again until nearly doubled in size, about 30 minutes.
- Place the dough back onto a floured surface and roll into two individual 16 x 15 inch rectangles. (Each makes about 10 rolls)
- Brush the top of the dough with melted butter.
- In a medium bowl, combine the chopped nuts, sugar, cinnamon, and raisins. Sprinkle it evenly over the top of each rectangle to within ½ inch of the edge and pat it down gently.
- Locate the 16 inch side closest to you and tightly roll the dough up to form a cylinder. Repeat for the other rectangle. Seal the edges and cut 1 ½ inch slices, placing them onto a greased baking sheet as you do so.
- Cover and let the rolls rise until doubled, about 30 minutes.
- Preheat the oven to 425 degrees.
- Bake the rolls for approximately 10 minutes, until they are a nice golden brown. Keep a close eye on them as the oven is hot.
- Combine the ingredients for the icing and spread it over the warm rolls. Sprinkle with additional chopped nuts if desired. Serve immediately for super fresh results!