One of the greatest smells is the smell of freshly baked amazing homemade cinnamon rolls. And this recipe for cinnabons from scratch is incredible! Everyone that tries them loves them!
They are one of my favorite things to make and eat. I first learned how to make them back in my 8th-grade cooking class. They are awesome, you can eat them for breakfast, brunch, as a snack, or pretty much whenever you want. If you want to eat them for dinner, I won’t tell anyone.
These amazing homemade cinnamon rolls are super tasty, super easy to make, and super cheap, and no mixer is required to make them.
Let’s dive into the fantastic world of baking and learn how to make some crazy awesome Cinnamon Rolls from scratch. If I can do it, you can do it, let’s get baking!
Step 1: Gather ingredients and tools
First, we need to gather up our ingredients and tools. For these amazing homemade cinnamon rolls from scratch you will need the following:
Dough
- Flour – I generally use all-purpose flour (plain flour) for these but bread flour works really well too. I have used both many times and they turn out great either way.
- Sugar – White granulated sugar for a hint of sweetness
- Butter – The butter adds a bit of flavor to the dough but also helps to control the texture. You may use oil instead if you like. You can use unsalted or salted butter.
- Egg – The egg will help in the rising process and make the dough softer and make the texture lighter.
- Yeast – You may use active dry yeast or instant yeast. The yeast is what makes the dough rise and gives it a light texture. Yeast based doughs are my favorite!
- Water – The main moisture element in the dough.
- Milk – The milk will help to make a richer and softer dough.
- Salt – The salt will add to the taste and bring out the flavors of the other ingredients. It also will help the dough after it is baked to not get stale.
Filling
- Brown sugar – You can certainly use white granulated sugar in the filling too if you like.
- Butter – oh yeah gotta have butter! This adds tons of flavor to the cinnamon rolls. You may use salted or unsalted butter.
- Cinnamon – Can’t have cinnamon rolls without ground cinnamon.
- Vanilla extract – The vanilla will add flavor to the rolls.
Vanilla Glaze
To glaze or not to glaze that is the question. I make a glaze 50 percent of the time and a nice cream cheese frosting the other 50 percent of the time. It just depends on who I am making them for and what their preferences are.
If you want a cream cheese frosting recipe check out this no-knead cinnamon rolls recipe.
- Powdered sugar – the main sweet element in the glaze
- Butter – This will add flavor to the glaze and help thicken it up
- Vanilla extract – another flavor element
- Milk – The main moisture element will add flavor as well as control the consistency.
Step 2: How to Make Amazing Homemade Cinnamon Rolls Without a Mixer
Combine the water and milk in a microwave-safe bowl and heat the liquid up to around 105 to 115 degrees F (40 to 44 C). Generally, it only takes 30 seconds or so. Optionally you can certainly heat up it in a pot on the stovetop. The active dry yeast needs warm liquid to active it.
Some people prefer to use rapid rise yeast or instant yeast which is totally fine you can just add it to the dry ingredients. I will ALWAYS active my yeast first however because I want to make sure the yeast is not bad or old and this is a full-proof way to know the yeast is good.
Step 3: Add Warm Liquid to Bowl
Now, add the warm liquid to a large bowl and sprinkle the yeast on top. Add in about a teaspoon of your white granulated sugar, it will provide some food for the yeast. While not absolutely necessary I always add it in. I need my yeast happy! Set the yeast mixture aside and allow it to do its thing for 5 to 10 minutes.
Step 4: Activated yeast and melted butter
Next, combine the flour and salt together in a separate bowl you can use a whisk or a sifter if you like. Then melt the butter in the microwave for a few seconds or heat it up on the stovetop. Notice the yeast how it goes nice and foamy, this is exactly what you want.
If after 5 or 10 minutes the yeast didn’t get foamy then it means the yeast is bad, old, or the liquid was too hot and killed it or it was not warm enough to activate it. You will need to start again. Once you have the activated yeast add the melted butter to it along with the rest of the sugar.
Step 5: Egg and Completing the Homemade Cinnamon Rolls Dough
After adding in the rest of the sugar whisk in the egg. If you don’t eat eggs you can leave the egg out. Now start to add the flour mixture in a little bit at a time.
Continue using the whisk until it gets too thick or you could be doing this all with a stand mixer. Switch to a wooden spoon and continue adding the flour until you get a tacky dough consistency.
After that add a bit more flour and knead the dough a little bit in the bowl making sure to get the flour that has stuck to the sides of the bowl. Then pour the dough out onto a floured surface to knead.
Step 6: Knead the Cinnamon Rolls Dough and Cover
It’s time to knead the dough. Why do we knead dough? Kneading the dough develops the gluten in the flour and makes the dough more light, airy, and chewy.
In order to knead the dough take the dough and fold it over onto itself and then push down and out with your palm stretching the dough then turn the dough a quarter turn and repeat. Knead the dough for 8 to 10 minutes the resulting dough will be nice and smooth.
Now just place the kneaded dough into a large bowl that has been sprayed with kitchen spray and cover it with a damp towel. Then allow the dough to rise on the counter or in a dough proofer for at least an hour or until doubled.
You don’t need a stand mixer to make amazing homemade cinnamon rolls
You can certainly use a stand mixer like a Kitchen Aid with a dough hook to knead the dough. Can you believe it that I still hand knead all of my doughs? I actually really enjoy it, burn a few calories doing it, and it is pretty therapeutic.
If you enjoy making homemade dough make sure to check out this homemade white bread recipe.
Step 7: Roll out the Dough and Add Butter, Sugar, and Cinnamon
After the dough has risen and is about double in size, roll out the dough into a rectangle. I generally roll it about a little less than half of an inch thick close to a quarter inch.
Now time to create the filling. Place the cinnamon, brown sugar, and vanilla extract in a bowl and combine them with a whisk or spoon.
After that take a couple of tablespoons of softened butter and baste the top of the dough. Then just sprinkle on the filling until it covers the whole thing.
Step 8: Roll up the dough and cut out the homemade Cinnamon Rolls
Time to roll up the dough. It is a good idea to roll it fairly tight, if you roll it too loose it may fall apart in the pan depending on how tight they fit together.
This time for a cool little trick to cutting homemade cinnamon rolls dough I learned 30 years ago in my 8th-grade cooking class. Take some dental floss and pull out about 3 feet of it. Then place it under the dough and then go over the top and cross each end and pull. This will cut the dough perfectly without smashing it.
Sometimes when a knife is used it can smash the dough, try it out next time and see how you like it. Next, just place the cut rolls into a greased 9×13 inch baking pan.
Step 9: Cover and Let the Cinnamon Rolls Rise
Once the pan is full of rolls and ready to go, cover it with plastic wrap or a damp cloth and let the rolls rise for another 45 minutes to an hour, or until doubled. You may also put it back in your dough proofer if you happen to have one of those.
Step 10: Baste and Bake Homemade Cinnamon Rolls
Next, we brush on butter to the tops of the cinnamon rolls, which will add flavor and help them get a nice golden brown color. Bake the rolls in a preheated at 375 degrees F (190 C), for around 15 to 20 minutes. When they are done they will be a nice golden brown on the tops.
Remove them from the oven and allow them to cool for 10 to 15 minutes before adding the glaze or cream cheese frosting on top.
Step 11: Make Homemade Cinnamon Rolls Glaze or Cream Cheese Frosting
While our freshly baked homemade cinnamon rolls are cooling. We can make our glaze or if you like you can make a cream cheese frosting. To make the glaze add the powdered sugar, melted butter, and vanilla extract, plus about 2 Tablespoons of milk to a small bowl and mix them together.
You may wind up adding a bit more milk if you like the glaze runnier. All that is left to do is to add the glaze to the tops of those yummy cinnamon rolls. Then you are done and ready to enjoy them! 🙂
Like this recipe? Check out my other recipes here.
Can I make the homemade cinnamon rolls the night before?
Yes! You absolutely can make the dough the night before. After you form your rolls and put them in the pan instead of allowing them to rise the second time cover them with plastic wrap and place in your fridge overnight.
In the morning, take them out and let the unbaked cinnamon rolls come to room temperature, usually about 30 minutes. Then you can preheat the oven and bake them. This way you can have fresh homemade cinnamon rolls in the morning without having to wake up too early!
How long do homemade cinnamon rolls last?
The cinnamon rolls will last about 2 days if stored in an airtight container at room temperature. They will last for about 7 days if stored in the fridge.
Can I freeze the cinnamon rolls?
Yes you can freeze them before adding the icing. Place the cinnamon rolls on a baking sheet and add to the freezer for a few hours. Once they are frozen, remove them from the baking sheet and add to a freezer bag. They will last 2 to 3 months.
Then thaw them out and place them in a preheated oven, 350 F/176 C for 10 minutes or so to heat them up. Make the glaze and put it on top.
Amazing Homemade Cinnamon Rolls
Equipment
- 13×9 baking pan
- Bowls
- Whisk
- Wooden spoon
- Basting brush
Ingredients
Dough
- 2¾ cups all-purpose flour 330g
- ¼ cup granulated sugar 56g
- 2 tbsp. butter, unsalted or salted 30g
- 1 large egg
- 1 package active dry or instant yeast or 2¼ tsp. (7g)
- ½ cup water 118ml
- ¼ cup milk 59ml
- 1 tsp. salt 4g
Filling
- ⅔ cup brown sugar 149g
- ¼ cup butter, unsalted or salted 56g
- 1 tbsp. ground cinnamon 15g
- 1 tsp. vanilla extract about 5 ml
Vanilla Glaze
- 1½ cups powdered sugar confectioner'sugar (180g)
- ¼ cup butter 56g
- 1 tsp. vanilla extract 5ml
- 2-3 tbsp. milk 30 to 45ml
Instructions
- Add milk and water in a small bowl and heat to 105 to 115 F (40 to 44 C.) Add a teaspoon of the sugar along with the yeast. Set aside for about five to 10 minutes until the mixture gets foamy/frothy. This is how you know the yeast is activated and is good.
- In a medium bowl combine the flour and the salt and set aside. Then melt the butter, I usually just do it in the microwave. Add the melted butter (make sure it isn’t very hot) to the activated yeast along with the rest of your sugar. Whisk to combine.
- Add the yeast mixture to a large bowl. Whisk in the egg to the yeast mixture. Once combined add our flour little by little, switch to a wooden spoon when it gets thick. Or use a stand mixer. Add the flour a little at a time until you get a nice tacky dough. After that knead the dough a little bit in the bowl with some extra flour, this will help get the dough off the sides of the bowl. Then pour it out onto a lightly floured surface.
- Knead the dough for 8 to 10 minutes, using your hands or a stand mixer with a dough hook. Use a bit more flour if the dough gets too sticky. Add the dough to a bowl with a bit of oil or that has been sprayed with kitchen spray. Then cover the dough with a damp cloth or plastic wrap and allow it to rise for 1 hour or until doubled. Next, roll out the dough and baste the top with softened butter. Then mix together the cinnamon, brown sugar, and vanilla extract. If you don’t have brown sugar, you can use white sugar. Sprinkle that on top of the butter, then roll up the dough tightly.
- Using dental floss or a knife, cut about 12 rolls from the dough and place them in a 9×13 inch baking pan which has been sprayed with cooking spray. Cover with plastic wrap or a cloth and let the cinnamon rolls rise for 45 minutes to an hour.
- Remove the plastic wrap or cloth and baste the tops with butter then bake the rolls in a preheated oven (375 F/190 C) for 15 to 20 minutes until the rolls are golden brown. Once they are done allow them to cool.
- While the rolls are cooling make the glaze. Add the powdered sugar, melted butter, and vanilla extract, plus the milk, you can add another Tablespoon of milk if you want your glaze runnier. Then add the glaze to the top of the cinnamon rolls and they are done! Enjoy!
Video
Notes
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. 🙂 If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
Some other breakfast recipes you may enjoy:
Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
Loved the recipe! I found that mine came out tasting a little bit like yeast though, any idea what couldve gone wrong?
Thank you! Did you use an actual yeast packet or did you measure the yeast? You may have added just a little too much yeast.
These look incredible. What size rectangle do you roll out the dough? Also can these be baked in a 12-muffin pan? If so, are any adjustments to temperature or baking time necessary?
Thanks Pat! Approx. 12 inches wide by 14 to 15 inches wide, I never measure the size of the rectangle, and about 1/4 inch thick. Sure you could try baking them in a muffin pan. Use the same time and temp and bake until golden brown.
Hi! I’m in the middle of trying the recipe and I’m stuck at the dough rising 😔. Any ideas of where I could have gone wrong?
Sorry just saw this. There are many reasons why dough doesn’t rise. What yeast did you use? Did you heat the water and milk mixture to between 105 and 115f? Did the yeast get foamy after that? Is it really cold in your house?
This is such an easy recipe to follow. I’ve used it several times now and each time my cinnamon rolls just get better. The only thing I do differently is I use heavy whipping cream instead of milk, but either way these come out tasting amazing every time!
Awesome Samantha! I am so glad you like it and keep making it. It is one of my all time favorite recipes.
Hey I made his for the first time but I think the rolls came out to hard. I think the dough was to dry any suggestions?
Hi Pete,
Did you use American standard cup measurements? It is possible you added to much flour. Or you may have baked them too long. But most likely it was a bit too much flour. You only add enough flour so the dough isn’t sticky when kneading, erring on the side of slightly sticky being better.
love them but i got a question do i heat the milk and yeast and sugar in a microwave or a stove
Thanks, add the milk/water to a bowl and heat that up, with a tsp of sugar, then after it gets heated to 105 to 115F then you remove it from the microwave and add the yeast and stir it in and just let it sit until foamy (5 to 10 minutes)
These were delicious. First time making cinnamon rolls. I think I put too much butter on the top before baking and I should have let them cool more before frosting but that was all on me. Great recipe! Thanks.
Hi Sherri! Glad you gave them a try and liked them! You are welcome!
I love this recipe! I have made for my family about 4-5 times this year and they are gone within two days! I made the night ahead and let slow rise in the fridge to have fresh rolls Thanksgiving morning and will be doing the same for Christmas! So easy and just need to let them get to room temp for an hour before baking next morning. Thank you for this amazing recipe that is becoming a staple for my little family ❤️
So happy you like it and keep making it, Jazmine! You are so very welcome. 🙂 🙂
I’ve made these a bunch of times now and get a lot of praise from people every time – legitimately not exaggerating when I say people have told me they hesitate to buy cinnamon rolls now because mine are better! Thank you for the recipe xx
Works well both hand kneaded and in the stand mixer.
So happy to hear that! Glad you like them enough to keep making them! 🙂 🙂 You are so very welcome, and thanks for leaving a comment/review.
Making these was my first time working with yeast dough, followed the instructions for proofing and they turned out soft and fluffy. I did make the filling into a paste as I hate losing any of it, and poured a bit of warm cream over before baking. This is definitely in my list of things to keep making, husband and little boy loved them too!
So glad you made it and liked it!! 🙂
These are amazing!! Could I make them 2-3 days ahead of time and keep in fridge then pull out am of baking for 1 hr b/4 baking. Would like to make them before we travel for the holiday.
Hi Kathy, I am not sure about two to three days ahead of time, you may be able to, but use less yeast like only 1 tsp, it will have a slow rise in the fridge. And yes they still have to rest for about an hour at room temperature before you bake them. I would experiment before you actually do it, and see how it works that way.
Awesome recipe!
Can I put them in the fridge overnight then bake in the morning?
Thanks! You certainly can, but you need to approach it a little differently. Instead of letting the dough rise first before making the rolls. Make the rolls, put them in the baking pan, cover with plastic wrap or a lid, and then put them in the fridge overnight. The next morning. Remove the pan and let it sit for about an hour before baking them. They will slow rise overnight, but the dough/rolls should not be cold when baking them the next morning. 🙂
I have made these cinnamon rolls with two different granddaughters and they’ve loved making them AND the DELICIOUS results!
Hi Rachel! Glad you made them and love them!! 🙂 Thanks for letting me know how they turned out.
Wonderful recipe. I tried to make a different recipe earlier from a different person and the dough was way too wet and wouldn’t come together. Then I found this one. I was going to give up till I found this recipe. Thank you for saving the day with your wonderful recipe. Everyone LOVED them
You are very welcome Cynthia! Glad you found this recipe!
1st time making any cinnamon roll recipe. We really enjoyed these. They were very easy to make.
Could you advise of the best storage method?
Glad you made them and enjoyed them. You can store them covered at room temp for a day or two. Then put them in the fridge for a few more days. They can also be frozen.