Homemade Cinnamon Rolls

Easy Cinnamon Roll Recipe

Who doesn’t love biting into a soft, warm, gooey, sweet, pillowy cinnamon roll? I know I do. And these easy homemade cinnamon rolls are probably my favorite recipe. 

How to Make Cinnamon Rolls

This cinnamon roll recipe looks more complicated than it actually is. Just follow the instructions carefully and you’ll be just fine! Here’s a quick breakdown of the recipe:

Make the Dough

1. In a bowl, mix together flour, sugar, salt, and yeast. Set aside. In a separate bowl, combine water, milk, and butter. Heat to about 110°F to 115ºF.
2. In your stand mixer, combine the wet ingredients, dry ingredients, and egg. Use a dough hook to mix until the dough comes together. Add flour as needed until a soft, elastic dough forms.
3. Let the dough rest for a few minutes, then turn it out onto a floured surface. Use a rolling pin to roll it out into a rectangle about ¼ inch to ½ inch thick.

Roll and Rise

1. Spread softened butter over the rolled out dough, then sprinkle evenly with brown sugar and cinnamon.
2. Starting with the short side of the rectangle, roll the dough up tightly. Use a sharp knife, dough scraper, or floss to cut into 10 to 12 even pieces.
3. Place into a greased baking dish, cover with a clean towel, then place it in a warm, dry place and let it rise until doubled in size. 

Add the Icing

In a bowl, mix together vanilla, powdered sugar, and milk. Drizzle over the cinnamon rolls.

How Do I Adjust Baking for High Altitude?

These cinnamon rolls are simple, but cinnamon rolls in general can be a little bit finicky. So, if you live at a different altitude, in a different climate, or you’re even experiencing different weather, the recipe can change slightly.

Here are a few potential adjustments you may need to make:

• Flour: I’ve used anywhere from 2½ cups of flour to over 4½ in different places. My best tip is to start with less, then add more as needed. You can always add more, but you can’t take any out! 
• Bake time and temp: If you live in the mountains, you will likely need to adjust both the oven temperature and the baking time. Check out this article on high altitude baking for more tips.

Tips and Notes

Here are a few of my best tips for making these easy cinnamon rolls even easier:

• Use room temperature ingredients. Bringing both the butter and eggs to room temperature first helps them incorporate more easily into the dough.
• Check your yeast. Make sure the yeast you use isn’t expired. Don’t grab the yeast you’ve had in the back of your pantry for years. If it’s expired, the dough won’t rise! 
• Check the temp of the liquids. A thermometer is necessary. The liquid mixture needs to be between 110ºF and 115ºF. If it’s too cool, the yeast won’t activate. If it’s too hot, it will kill the yeast. For more details, check out this post on how to activate yeast.
• Add flour as needed. If the dough is too wet and sticky, add ¼ cup flour at a time until you get a smooth, soft, elastic texture.
• Roll the dough to ¼ inch to ½ inch thickness. Thinner dough will result in more rolls, but less “bread-y” rolls. Thicker dough will give you fewer rolls, but they will have a fluffier texture.
• Roll tightly…but not too tight. We want the dough to be rolled up tightly enough that it holds together, but not so tight that there’s no space for the rolls to expand. 
• Cut into even slices. Whatever the thickness of your dough, make sure you slice it into even pieces so they all bake at the same rate. 
• To let the dough rise, we like to preheat the oven first, then set the baking dish on top of the stove. It typically takes somewhere between 30 minutes and 1 hour depending on the temperature of the kitchen.
• If you like a lot of icing, double the batch! 

Can You Make Cinnamon Rolls Ahead of Time?

Totally! This cinnamon roll recipe makes an excellent make-ahead breakfast option. 

To prep them ahead of time, assemble as directed, then bake at 325ºF for just 15 minutes. Cool the rolls completely, then place the whole pan into a freezer-safe bag and store in the freezer for up to 2 months.

When you’re ready to serve, thaw the rolls completely, then bake until golden-brown. 

For more detailed instructions on par-baking and freezing, check out this post on how to freeze cinnamon buns.

Storage and Reheating

Storage: Finished cinnamon rolls will last in an airtight container in the fridge for 3-4 days. You can also leave them unfrosted and store them at room temperature for 2-3 days. 

Freezing: Cinnamon rolls can be frozen, but I recommend doing so without the icing. To freeze the rolls, let them cool completely, wrap them tightly in a couple layers of plastic wrap followed by a layer of aluminum foil, then store them for up to 1 month.

Reheating: To warm your cinnamon rolls, let them thaw fully in the fridge if frozen, then warm either in the microwave or oven and add the icing if needed! 

How Do You Keep Homemade Cinnamon Rolls Soft?

Cinnamon rolls should always be soft and fluffy. Never tough and chewy! Here are a few tips to keep the rolls nice and soft…even the leftovers!

• Activate the yeast properly. I’ve already mentioned this, but it really is so important. Make sure you use fresh yeast, then make sure your liquids are between 110ºF and 115ºF in order to activate it. The yeast is what makes the dough rise.
• Don’t over-measure your flour. Start with less, then add more only as you need. Too much flour will dry out the dough.
• Don’t over-mix the dough. Once the dough is the right texture, leave it alone. The more you mix, the tougher it will get.
• Watch the bake time. Baking time can vary, so take my 25 minutes as an estimate. Make sure you keep an eye on the rolls so as not to over-bake them. As soon as they are that perfect golden-brown color, remove them from the oven. 
• Store in an airtight container. The more air can reach the rolls, the more quickly they’ll dry out.

More Cinnamon Roll Recipes to Try

• Caramel Apple Cinnamon Rolls
• Pumpkin Pie Cinnamon Rolls
• Puff Pastry Cinnamon Rolls
• Cinnamon Rolls with Heavy Cream
• Air Fryer Cinnamon Rolls

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