No Fail Homemade Cinnamon Rolls

No Fail Homemade Cinnamon Rolls desserts Easy to make yeasted cinnamon rolls with a delicious cream cheese frosting that come of soft and fluffy every time. classic pastry recipes No Fail Homemade Cinnamon Rolls cinnamon

We all need a classic cinnamon rolls recipe that is straightforward, reliable and yields soft delicious fluffy cinnamon rolls every time. There are so many great cinnamon roll recipes out there on the web I thought I would share my favourite one to make for yeasted sweet rolls with a cream cheese frosting that is just the perfect touch to the rolls/buns. They’re easy to make and can be prepared the day before and left to rise overnight in the refrigerator. This makes them ideal to add to your favourite brunch recipes and a sweet treat for breakfasts. There’s nothing like homemade cinnamon buns so lets make some really good ones shall we.

No Fail Homemade Cinnamon Rolls

Homemade Cinnamon Rolls recipe Ingredients

All you need is basic pantry ingredients to make these cinnamon rolls. Here is a breakdown of what you will need:

  • FLOUR: I use all purpose flour for this recipe. Some recipes call for using bread flour for the rolls - feel free to use bread flour instead. All purpose flour helps make these rolls nice and fluffy and tender. Bread flour gives baked goods a bit more structure and chew. So it all depends on what you want the texture of your rolls to be. Its a straight 1:1 swap
  • YEAST: I used Dry active yeast for this recipe - NOT INSTANT yeast. Although you can use instant yeast and your dough will take a lot less time to rise but this recipe was tested with regular dry active yeast. Make sure your yeast is not expired!
  • SUGAR: You will need GRANULATED sugar for the dough to sweeten the dough lightly and to help feed the yeast. You will need BROWN sugar for the filling for a nice caramel flavour and POWDERED sugar for the frosting
  • WHOLE MILK: For super soft, buttery dough we recommend using whole milk but really any milk will work. Room temperature.
  • WATER: Warm water is what will activate the yeast. I strongly recommend using an instant read thermometer to get the temperature right as the warm water is what activates the yeast. If the temperature is too hot it will kill the yeast - if it’s not warm enough the yeast will not activate or dough will take a very long time to rise.
  • VANILLA: I use pure vanilla extract for best flavor for the dough and the frosting
  • EGG: Just one egg and room temperature and it adds richness to the dough
  • SALT: Just 1 tsp for flavor
  • BUTTER: You will need approx 4 tbsp butter each for the rolls and the filling and another 4 tbsp of butter for the frosting. I also use 4 tablespoons for brushing tops of rolls with before they go in the oven. That is a grand total of 2 sticks of butter. I always use unsalted butter to control amount of salt in recipe.
  • CINNAMON: You can’t make cinnamon rolls without cinnamon - we use it in the filling but for a spiced frosting you could add a pinch there too

No Fail Homemade Cinnamon Rolls

How To Make Homemade Cinnamon Rolls

You can make the cinnamon rolls within a few hours or get started the night before using the overnight preparation option in recipe notes. They are quite easy to make once you have all your ingredients ready. Here are the basic steps (full instructions in recipe card below) :

  1. Activate/Proof Yeast: Combine warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and set aside for about 5 minutes until it bubbles
  2. Make Dough: Mix the egg, room temp milk, salt, sugar and melted butter. Then mix in flour.
  3. Knead Dough: 5-7 min until dough is elastic smooth and slightly sticky
  4. Let the Dough rise for the 1st time: Place it in a lightly greased bowl to rise. I recommend covering it with plastic wrap , or a warm damp towel.
  5. Roll & Shape Dough: Roll it into a 10×15 inch rough rectangle using a rolling pin.
  6. Fill Dough & Roll: Spread butter over dough and sprinkle with sugar and cinnamon. Roll dough tightly
  7. Slice Rolls: Measure and mark your rolls then slice with a piece of dental floss or a very sharp knife
  8. Let the Dough rise for the 2nd time: Place rolls in prepared pan, cover in plastic wrap and place in warm spot to rise and double their size. (once they are cut and in the pan you can pause recipe there and cover and refrigerate rolls at this point if making ahead - details below)
  9. Bake: Brush rolls with melted butter and bake until lightly golden 20-25 min - do not over bake.
  10. Make frosting and slather it on heavy and enjoy!

No Fail Homemade Cinnamon Rolls

No Fail Homemade Cinnamon Rolls

No Fail Homemade Cinnamon Rolls

No Fail Homemade Cinnamon Rolls

Tips for Making the Best Homemade Cinnamon Rolls Recipe Everytime:

  • Make sure that all your ingredients are room temperature -except for the water which is suppose to be warm.
  • Don’t Overheat Your water - Most cinnamon roll recipes call for warm milk or warm water in the dough, and the most common mistake is overheating your water for this step. Warm your water only to between 110-115°F. Anything over that will kill the yeast, and anything lower can increase the time it takes the dough to rise.If you don’t have a thermometer, test the milk by dipping your finger in it. It should feel warm, but not scalding. If needed, quickly cool it down by placing it in the fridge for a few minutes or stirring with a spoon.
  • Make sure your yeast is active- if you find it’s not bubbling or showing any sign of life after you cover and let it sit for up to 10 min - it is dead. Discard and start with a new package. Check expiry dates on package.
  • Use Room Temperature – Not Melted – Butter for the Filling - Room temperature butter is essential for every part of this cinnamon roll recipe- in fact it’s the very opposite of pie - there shouldn’t be anything cold in this recipe. A lot of cinnamon roll recipes call for pouring melted butter over the dough right before sprinkling on the cinnamon sugar and rolling it up. It works, but it’s messy, and the filling oozes out the sides of the dough when rolling it up.
  • Don’t skimp or cheat on dough rise time. Be patient and give the dough time to rise - for tips on how to get a good dough rise is included in my tsoureki post in the Recipe Notes along with some troubleshooting of you are having issues.
  • Don’t dry out your dough before that first rise. Adding too much flour all at once could do this. Add flour in a bit at a time. Knead it enough and reduce flour a bit if needed. The dough will be tacky and soft. It shouldn’t completely stick all over your hands, but if you touch it should feel tacky and not dry and floury. Don’t be tempted to keep adding flour!
  • Don’t roll the dough too thin. You want a happy medium. Measure before cutting and mark the roll before slicing them.
  • Don’t over bake the rolls. Remember that the rolls will continue to bake for a little while in the pan after they come out of the oven. Plus you want them nice and moist so underbaking them a little will prevent them from drying out. The internal temperature of the middle of the cinnamon rolls should read 190°F (87°C).
  • Frosting rolls while they are still warm makes them extra gooey and delicious!

No Fail Homemade Cinnamon Rolls

No Fail Homemade Cinnamon Rolls

Homemade Cinnamon Rolls Storage, Make Ahead & Freezing

  • STORAGE: Store in an airtight container or tightly wrapped for up to 3-5 days. Frosted ones should be kept in the fridge because of the cream cheese. Unfrosted rolls can sit covered at room temperature but keep the frosting refrigerated. Rewarm the rolls in the microwave or oven then frost before enjoying. Cinnamon rolls are best eaten the day they are baked and frosted for best texture, though they will still be delicious after.
  • MAKE-AHEAD OVERNIGHT INSTRUCTIONS: The 1st proof cannot be refrigerated overnight BUT you can place them in the fridge after dough has been rolled out and placed in the baking dish. After you’ve rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.
  • FREEZER INSTRUCTIONS: Roll and cut your cinnamon rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.
  • FREEZE BAKED ROLLS: You can also freeze the rolls, baked, cooled but unfrosted. Later, you can thaw them out, warm them for just a few minutes in the oven, and ice them while warm. OR you can freeze the rolls completely iced and finished. Just allow them to cool, then cover with plastic wrap and foil for up to 30 days. Thaw overnight in the fridge or on the countertop.

No Fail Homemade Cinnamon Rolls

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Recipe

Servings: 12 rolls
Prep Time: 30 mins
Bake Time: 20-30 mins
Non Active Time: 2-3 hours (for dough to rise)
Total Time: 3-4 hours

Ingredients

For the Sweet Roll Dough

  • 1 Package of Active Dry Yeast (2¼ teaspoons or 8 grams)
  • ¾ cup of Whole Milk, room temperature
  • ¼ cup of Granulated Sugar
  • ¼ cup of Water, warm (Approx 115°F)
  • ½ teaspoon of Vanilla Extract
  • 1 large Egg, room temperature
  • 1 teaspoon Salt
  • ¼ cup of Unsalted Butter, melted (4 tablespoons butter)
  • 3½ - 4 cups of All Purpose Flour
  • ¼ cup of Melted Butter, for brushing rolls before baking

For The Cinnamon Sugar Filling

  • ¼ cup butter, room temperature (4 tablespoon butter)
  • ⅔ cup light brown sugar
  • 1 Tablespoon ground cinnamon
  • Pinch of salt

Cream Cheese Icing

  • 4 oz cream cheese, room temp
  • ¼ cup unsalted butter, room temp (4 tablespoon butter)
  • 1 cup powdered sugar
  • 2 tsp vanilla extract

Directions

Make Dough

  1. Proof Yeast: In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
  2. Make dough: In the bowl of a standing mixer fitted with a dough hook, mix the egg, room temp milk, salt, sugar and melted butter.
  3. Add 2 cups of the flour and yeast mixture, mix until it’s all incorporated then gradually add about 1½ -2 more cups of flour. Start with 1 ½ cups and add remaining ½ cup flour as needed until dough pulls away from the bottom and sides of bowl.
  4. Turn the speed up to medium and let it mix/knead for about 5 to 7 minutes or until you have a smooth dough. Your dough will be smooth and elastic but a little tacky but should have cleaned up the sides of the bowl and no longer sticks to it.
  5. First Rise: Grease or spray a large bowl with some vegetable oil or melted butter and set aside. Remove the dough from mixer and shape it gently into a ball. Place it in the oiled bowl and roll it around in bowl to evenly coat it with the oil. Cover with plastic wrap and place it in a warm spot to rise for about 1½ -2 hours.

Shape, Roll & Slice Dough

  1. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rough rectangle using a rolling pin.
  2. Spread top of dough with softened butter into a thin and even layer, leaving about ½ inch border all around the outside of the dough.
  3. Sprinkle brown sugar over butter evenly then sprinkle over the cinnamon.
  4. Working from the longest edge/end of the dough, roll it up into a log. (I dip my finger in a little water and rub the edge at the end with it to help seal the end of the roll)
  5. Trim the top and bottom ends of the log (½ inch or less) so you have nice even/clean edges to work with. (optional) Using a long piece of unflavoured dental floss, slide it under the roll in the middle of the floss starting pull the two ends up and across each other to slice through the roll ½ inch from the ends. Once you have your ends trimmed slice the the rest of the log into 12 even pieces. (I usually cut log in half then each half in half and then each of those portions into thirds for a total of 12). If you don’t have floss use a very sharp knife/ serrated knife to slice the rolls.
  6. Place the rolls cut side/seam side down in a buttered or greased 9×13 dish leaving a little space between them.
  7. Second Rise: Cover with plastic wrap or clean kitchen towel and place them back into a warm draft free spot to rise so they are doubled in size and fill the entire pan approx another 1½ hours. (Once you have them cut and covered you can stop here and refrigerate the rolls overnight - see notes for more details)

Bake

  1. Preheat the oven to 350°F
  2. Brush rolls gently with melted butter
  3. Transfer to oven and bake for 20-25 minutes or until the tops are a light golden brown. The internal temperature of the middle of the cinnamon rolls should read 190°F (87°C).
  4. While they cool, make the icing.

Cream Cheese Icing

  1. Place the cream cheese and butter in a bowl and hand mixer to mix until smooth and combined.
  2. Add the powdered sugar and vanilla and mix until combined.
  3. Spread onto the warm rolls and enjoy

Recipe Notes

  • The range in amounts of flour is there because at times when your kitchen is very dry the dough will absorb the flour differently - on a more humid day or humid kitchen it may take more flour to get the dough just right. Start with 3 ½ cups and add remaining ½ cup flour as needed until dough pulls away from the bottom and sides of bowl before kneading.
  • STORAGE: Store in an airtight container or tightly wrapped for up to 3-5 days. Frosted ones should be kept in the fridge because of the cream cheese. Unfrosted can sit at room temprature but keep the frosting refrigerated. Rewarm the rolls in the microwave or oven then frost before enjoying. Cinnamon rolls are best eaten the day they are baked and frosted for best texture, though they will still be delicious after.
  • MAKE-AHEAD OVERNIGHT INSTRUCTIONS: The first 45 minute proof cannot be refrigerated overnight BUT you can place them in the fridge after they’ve been rolled out and placed in the baking dish. After you’ve rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.
  • FREEZER INSTRUCTIONS: Roll and cut your cinnamon rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.
  • FREEZE BAKED ROLLS: You can also freeze the rolls, baked, cooled but unfrosted. Later, you can thaw them out, warm them for just a few minutes in the oven, and ice them while warm. OR you can freeze the rolls completely iced and finished. Just allow them to cool, then cover with plastic wrap and foil for up to 30 days. Thaw overnight in the fridge or on the countertop.
  • Kneading By Hand: If you do not own a mixer, you can do this in a large mixing bowl, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle and some extra time. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters.
  • Other baking options: You could also bake these cinnamon rolls in two 9″ round pans, placing 6 rolls in each
  • WARM SPOT FOR DOUGH TO RISE: I always place the bowl with the dough wrapped in plastic wrap in the microwave. I place a piece of folded paper towel In between the door of the microwave which allows the door to stay closed but keep the light on which creates a bit of heat. Feel free to place the bowl your oven with the light on too for the same effect.

No Fail Homemade Cinnamon Rolls