How to Make the BEST Cinnamon Rolls

Years in the foods lab brought the bread unit soon into the semester. Yeast breads began with the basic dough recipe for the Braided Yeast bread that I have shared with you. The second lab was the cinnamon roll recipe that EVERYONE loved…whether they were in my classroom, peering through the window OR one of the faculty who begged for the proceeds from their students’ kitchen group.

You see, each student group made their own pan of cinnamon rolls…and each student could eat one roll and take their “allotted” others with them when they left the classroom.

For years, parents have stopped me where ever I am and have told me their son or daughter has continued to make these for years.

Now…I have shared other food lab recipes here when students have messaged me or requested me.

Loaded potato soup, Breakfast hot browns, black forest muffins and chicken and dumplings all came out of those requests.

Now back to the homemade cinnamon roll recipe!

This happened a few weeks ago.

I was shopping for a birthday gift and around the corner came the mother of one of my favorite students. Her daughter had worked for my husband for years and she had told her mother that when she came home next week she wanted to make cinnamon rolls…the food lab recipe ones.

Yes! Homemade Cinnamon Roll Recipe coming up!

For the most part the cinnamon roll recipe was one that most kids did well. Making sure the water temp to activate and not kill the yeast was the challenge that most of them got right.

It is simply the yeast bread recipe that I shared with you…rolled out…with added filling to make those glorious cinnamon rolls.

So, here’s to all of those students have requested these cinnamon rolls!

Cinnamon Rolls

A wonderful homemade cinnamon roll that is a favorite! It begins with a great yeast bread dough that can be transformed into cinnamon rolls!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course bread

Cuisine American

Servings 12 rolls

Equipment

• oven
• mixer with bread hook and flat paddle
• measuring cups- liquid and dry
• measuring spoons
• Rolling Pin
• baking pan
• candy thermometer
• thread
• parchment paper
• mini loaf pans, if making cinnamon roll bread

Ingredients

  

• 2 1/2-3 C all purpose flour
• 1 pkg active dry yeast
• 1/4 C sugar
• 1/4 t salt
• 1/2 stick butter, softened-not melted
• 3/4 C hot tap water (105-110°)
• 1 egg room temperature

Cinnamon Roll Topping

• 2/3 C brown sugar
• 2 t cinnamon
• 1/2 C OPTIONAL: pecans, (toasted, if desired)
• 3 T softened butter

Icing

• 1 C powdered sugar
• 1/4 t vanilla
• 1 1/2 T milk

Instructions

 

• Combine 1 C flour, yeast, sugar, salt and soft butter with mixer using regular mixing paddle.
  
• Using the thermometer, test temperature of water with thermometer and measure out water when it is the right temperature- between 105-110°.

  NOTE: Less than 105° will not activate the yeast and over 110° may kill the yeast. If your rolls don't rise…that may be the cause!
• Add water and beat at medium speed with the paddle or regular beaters for 2 minutes.
• Add egg, 1/2 C more flour and beat for one minute on high.
  
• Change to dough hooks. Stir in remaining flour and knead with dough hooks until smooth–about 5 minutes or less.
• Cover the dough with a clean dish towel. Let rest in a warm area for 15-20 minutes.
• Roll out dough on a floured surface into a rectangle with a rolling pin.
• Spread the dough with softened 3 T butter.
  
• Mix together the brown sugar and cinnamon and sprinkle over the butter.
  
• If using pecans–chop them, feel free to toast or not, and sprinkle across the dough evenly.
• Roll up the dough evenly lengthwise. Seal edge with your fingers.
  
• Butter baking dish.
  
• Slice dough into rolls 1" rolls (by using a piece of thread) and going under the roll and crossing above the roll.

  NOTE: enough thread to go under and cross over the roll- about 12"
  
• Place rolls into pan, cut side down.
  
• At this point, you can cover with saran wrap and place them in refrigerator 2-48 hours.
• When you are ready to bake, set out for about 15 minutes to an hour to let the rolls rise again.

  TIP: Add to the stove top while the oven is preheating to have them rise well.
  
• Preheat the oven to 375°.
• Bake uncovered in center of the oven for about 20 minutes. They should not be doughy or too brown.
• While the rolls are baking, mix together the icing ingredients until smooth and desired consistency.
  
• Remove the rolls from the oven and cool slightly. Then drizzle with icing.
  

Cinnamon Roll Loaf Bread

• Roll out dough into four different portions–add butter and filling, roll and add to greased mini loaf pans.
  
• Make sure that you let the dough rise again in the pans before baking, as you did the cinnamon rolls.

  Bake until dough is golden and dough is baked, about 25 minutes.
  
• Glaze, if desired, and slice to serve.
  

Notes

This cinnamon roll recipe is so easy that my students always had the best results. The hard part…? waiting for them to rise!

Because this recipe was a 2 day -90 minute each lab…we simply made the rolls and covered and refrigerated the first day. On day 2, we set them out to rise for 20 minutes–you can let them set out for up to an hour if you have time–and then bake, ice and serve!

The timing listed for this recipe is difficult since it’s simply up to you on how long to wait to bake and serve. That’s part of the beauty.  Make them a day or two before you bake them for a gathering which is soooo helpful….OR…If you are making the morning of, I have baked them without refrigerating and they were perfect that way, too. You choose!

Hope you love them as much as we do!

TIP: Cinnamon Roll Bread

Mini loaf pans simply give a great size for slicing, and if added to the freezer to have later, are simply a perfect amount to have for two to eat before it dries out a bit. 

Keyword cinnamon rolls, cinnamon rolls recipe, homemade cinnamon roll recipe, homemade cinnamon rolls

I think I’ll hand the extras out to neighbors today who always love the overflow from blog posts. They are always appreciative!

I have frozen them individually in ziplock bags to enjoy later, with or without icing and then warmed them a few seconds in the microwave.

You know me…because I put servings of so many foods in the freezer for later, like chili, meatloaf, zucchini bread, burgers, pound cake, you knew these would be added, too, right?

Here are some of the kitchen items that I use when making them…Perhaps, you could print out the recipe and buy a kitchen tool(s) to create it for a gift. Always thinking ahead.

I am including affiliate shopping links for your convenience that helps me when you shop with them…at no extra cost to you. Helps us both out!

Happy gifting, shopping and baking!

May everyone enjoy these cinnamon rolls!

Before you leave…Are you thinking ahead to the holidays?

These cinnamon rolls are a perfect recipe to pin and have ready for the holidays and mornings when there are those with feet under your table for brunch or breakfast.

But, I have a surprise for you!

Today is LAUNCH DAY of the HOLIDAYS AT HOME BUNDLE!

I am excited to be part of 27 bloggers who have created a Holidays At Home Bundle of Ebooks to help you plan, decorate and entertain for the holidays! The value for all of these digital Ebooks is over $600…but you can shop this October 4-8 and get all of them for $49!

My Entertaining for the Holidays will be included where I am sharing entertaining tips and recipes. I can’t wait for you to have this in your hands…and to see all of the 26 other great books that are included. If you’d love to join the fun, here’s the link! Thank you if you decide you need these in your life!

JUST A NOTE: If you do purchase the bundle, you will receive another free gift- AND then can follow the instructions on posting an image you receive tagging @myhomier home to get into a drawing for a $100 Amazon gift card! (You must be 18 or older to enter that giveaway and it’s not related to Amazon or Instagram in any way).