Any time we’re traveling, I always end up at the airport with a fresh Cinnabon cinnamon roll. I just can’t help it.
They are just so soft, full of flavor, smell so good, and taste even more amazing.
We have a few different cinnamon roll recipes on our site (like our Homemade Apple Cinnamon Rolls or Cake Mix Cinnamon Rolls), but I tweaked them to be a bit more cinnabony.
They were a HUGE hit and we will be making them again and again.
Another simple homemade bread recipe: EASY Homemade French Bread (it makes 2 loaves and is fool proof!)
how to make the BEST homemade cinnamon rolls
Step 1: Mix yeast, sugar, eggs, milk, butter and salt together in a large bowl, all at once.
I did this with a wooden spoon, but you could also use a whisk, or a kitchen mixer, with a dough handle attached.
For this step, still recommend just using a spoon or whisk to combine the ingredients.
Step 2: Add 4 cups of all-purpose flour. Mix well with a spoon. Get all the ingredients to evenly combine.
Step 3: Cover the bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator. The cooling in the refrigerator, allows the sugars to take on more fats, leaving your cinnamon rolls, tasting a little sweeter.
Step 4: Remove from the fridge after a few hours. Do not knead the dough, but roll out dough into a long, thin rectangle on a lightly floured surface.
Step 5: Spread on softened butter. I did this with a basting brush, but you could also use a knife.
Step 6: Mix together brown sugar and cinnamon, and spread evenly over the dough.
Step 7: Tightly roll into a jellyroll shape, starting at the long end of the dough.
Step 8: Use a string or floss to cut dough into 1-inch pieces and place into a greased 9×13-inch baking pan (I placed 15 rolls in a 9×13-inch pan so the rolls were touching).
I find that when the rolls touch, the outsides of each roll don’t get as golden or crunchy, so I recommend that you allow the rolls to touch.
Step 9: Cover and let raise an additional 30 minutes.
Step 10: Preheat oven to 375 degrees F and bake for 20-25 minutes or until golden brown.
Step 11: Prepare the frosting by combining the cream cheese, powdered sugar, vanilla, butter, salt, and milk.
I used a hand mixer to make smooth, but you could also use a whisk.
Step 12: Spread the mixture over the cinnamon rolls.
You can do this when they are warm or cooled. I like to spread mine on when they are warm, because the frosting melts into the roll, making it more flavorful and moist, throughout.
can i use yeast packets instead of a jar?
You most definitely could. We recommend using two packets to get the 1 Tablespoon measured out.
We recommend using active dry yeast.
You can find the yeast on the baking aisle at the grocery store, near the flour and baking soda.
do these freeze well?
These Cinnamon Rolls freeze fairly well. They of course are best served fresh, but you can easily freeze them.
Make and bake them according to recipe’s directions. Then freeze them in an airtight container, or wrapped in multiple layers of saran wrap.
need another breakfast idea?
Did you know we have a Youtube Channel? We have hundreds of simple recipes, your family will love.
One of our favorite recipes, is our Stuffed Cinnamon Sticks. Watch how to make them, here:
looking for more cinnamon roll recipes?
- Apple Cinnamon Roll Pie
- Cake Mix S’mores Cinnamon Rolls
- Cinnamon Roll Twists
- Mini Pumpkin Cinnamon Roll
- French Bread Cinnamon Roll Bake
Serves: 15
5 hrPrep Time
20 minCook Time
5 hr, 20 Total Time
Save RecipeIngredients
- 1 Tablespoon active dry yeast
- 1/2 cup sugar
- 3 eggs (beaten)
- 1 cup milk (lukewarm)
- 1/2 cup butter (melted)
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 1/4 cup butter (softened to room temp)
- 3/4 cup brown sugar
- 2 Tablespoons cinnamon
- 4 ounces cream cheese, (softened)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 cup butter (melted)
- Pinch salt
- 2 Tablespoons milk
Instructions
- Mix yeast, sugar, eggs, milk, butter and salt together in a large bowl, all at once.
- Add 4 cups of all-purpose flour. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator.
- Do not knead the dough.
- Roll out dough into a long, thin rectangle on a lightly floured surface.
- Spread on softened butter.
- Mix together brown sugar and cinnamon, and spread evenly over the dough.
- Tightly roll into a jellyroll shape, starting at the long end of the dough.
- Use a string or floss to cut dough into 1-inch pieces and place into a greased 9x13-inch baking pan (I placed 15 rolls in a 9x13-inch pan so the rolls were touching).
- Cover and let raise an additional 30 minutes.
- Preheat oven to 375 degrees F and bake for 20-25 minutes or until golden brown.
- In a bowl, mix together frosting ingredients and spread over baked rolls.
Calories
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