These will blow your socks off. No joke, these are the best homemade cinnamon rolls you’ve ever had. My excitement to share this recipe cannot be contained! Lets get started!
Cinnamon Roll History
Cinnamon rolls began in Sweden as a yeasty roll with cardamom embedded and sprinkled with coarse sugar on top. When cinnamon rolls were brought to America, the thick, ooey gooey frosting that we all love was introduced. At some point we decided this could be a breakfast OR a dessert. Hahaha… I could enjoy this dish for breakfast everyday of the week but it should probably be accompanied with some protein, such as bacon or The Best Scrambled Eggs.
Bread Machine
This spectacular dough is made in a bread machine. The bread machine turns this long process into a very passive way to make these. There is a lot of “do it and walk away” which is so convenient. If you don’t own a bread machine, I highly recommend considering picking one up!
Using a bread machine to make dough for things like bread, biscuits, soft pretzels, dinner rolls or french bread loaves makes the machine a great investment.
Yeast
Living yeast cells thrive in warm, moist and starchy environment. When these little cells are comfy and happy they thrive, poofing up to make a soft dough full of air pockets. Be careful with the tempurature of the ingredients due to the sensitivity of the yeast. If the milk is too hot it will kill the yeast and if not heated the cells won’t activate.
For more info check out my article **Best Baking Tips.
Homemade Dough
The dough consists of all the usual suspects flour, sugar, eggs, butter and of course that special yeast. It’s the rising that’s important. The amount of time stated in the recipe for resting and rising is crucial.
“Let rise in a warm place”
– Every baker ever
“Let rise in a warm place.” The common statement we always read in recipes involving yeast leavened dough. This statement always messed with my head. My refrigerator never seems warm on top. Is room temp warm enough? If I pre-heat the oven and set the dough on top will that be too hot?? These thoughts drove me crazy for years! So I did the research for both of us!
Turns out the right “warm” temp is 75 – 78 degrees. If your fridge is warm that’s a great place, I elevate mine in the house a bit since heat rises. When it’s a little cooler in the house just let them sit a few extra minutes, they have always turned out perfect!
This dough will be soft and malleable, not too sticky and not tough. I’ve worked with plenty of different dough in the past and this dough is just lovely to work with.
Rolling & Baking the Rolls
Once the dough is made it’s time to style these babies up! As shown in the picture above, roll out this dough to a large rectangle, about 16 inches by 21 inches and smother in the brown sugar/cinnamon mixture. Start rolling them up from the side that is 21 inches long.
The long 21 inch roll of delight needs to be cut into 12 equal pieces. I’m sure you can see from my photo that all my pieces were uneven. If yours end up like mine…it’s fine. They all cook thru just fine haha!
Place these babies about 1-2 inches apart on a greased 9 inch by 13 inch dish and let them rest another 30 mins in a warm place. When done cooking they should be slightly browned on the edges.
Let them cool for a 5 to 10 mins so all your frosting doesn’t melt away. Then smother in this delicious cream cheese frosting, the recipe makes a really decent amount of frosting to allow them all to be thick in the goodness. Now enjoy your Homemade Cinnamon Rolls!
PrintHomemade Cinnamon Rolls
These Homemade Cinnamon Rolls will knock your socks off. Enjoy these for dessert or for a sweet breakfast. They are worth every minute spent it takes to make these.
Ingredients
Dough:
1 cup Milk, warm (110–115 degrees)
2 Eggs, room temp
1/3 cup salted Butter, melted
4 1/2 cups Bread Flour
1/2 Sugar
2 1/2 tsp Bread Machine Yeast
Filling:
1 cup Brown Sugar, packed
3 tbsp Ground Cinnamon
1/2 cup Butter, softened
Icing:
2 cups Powder Sugar
1/3 Butter, softened
4 oz Cream Cheese, softened
1/2 tsp Vanilla
Instructions
- Place all dough ingredients into bread maker in order; milk, eggs, melted butter, flour, sugar. Then create divot in dry ingredients and drop yeast into divot. Turn on bread maker to “dough”
- Once bread maker is done turn out dough onto light floured surface. Cover with towel and let rest in warm place for about 10 mins.
- Prepare filling in medium bowl by mixing brown sugar, cinnamon & butter. Set aside.
- Roll dough out into 16 inch x 21 inch rectangle.
- Spread filling onto rectangle as evenly as possible.
- Starting at the longest side, roll dough.
- Cut dough into 12 pieces.
- Grease 9 inch x 13 inch dish and place all 12 pieces evenly in dish, cover and let double in size (30 mins)
- Preheat oven 400 degrees then bake rolls for 15 mins til edges are lightly brown
- Mix icing ingredients together until humongous and spread onto rolls while still warm.
