The Best Cinnamon Rolls

Buttery, brioche-like dough made for the BEST Cinnamon Rolls ever! Treat your family to this amazing breakfast treat!

The Best Cinnamon Rolls | Tender, buttery dough filled with brown sugar and cinnamon and drizzled with a simple glaze


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The Best Cinnamon Rolls

Nick and I both gave up desserts for Lent. He, though, had been hounding me for weeks to make cinnamon rolls. We were both missing our sweets!

This was my third recipe attempt this winter and these were definitely the BEST cinnamon rolls. The tender, buttery dough was exquisite and all these needed with a little drizzle of a powdered sugar glaze as a finishing touch.

Cinnamon Rolls | Tender, buttery dough filled with brown sugar and cinnamon and drizzled with a simple glaze

A Family Tradition: Homemade Cinnamon Rolls

Bill’s grandmother used to make dinner rolls, bread, pies and/or cinnamon rolls from scratch every weekend. She lived with his family for years, and they were all spoiled by her incredible baked goods.

Baking without a recipe, she made the dough by feel alone. Unfortunately, that means there were no recipes left behind.

I can’t say my family is extremely picky when it comes to this breakfast treat. For years and years, we had a stash of Sara Lee frozen cinnamon rolls that just took a zap in the microwave before chowing down.

There may not have been visible tears when these were discontinued, but, I promise, there was much sadness. But using a Kitchen Aid mixer with a dough hook, homemade cinnamon rolls aren’t that daunting. I hope you’ll give this recipe a try.


The Best Cinnamon Rolls | Tender, buttery dough filled with brown sugar and cinnamon and drizzled with a simple glaze

Tips for Making Yeast Dough:

  • Check your yeast package for an expiration date. Do not use expired yeast. It’s frustrating when you have the dough made and it won’t rise (or “proof”) due to old, outdated yeast.
  • Use an instant thermometer for checking the temperature of your warm liquids. If the liquid is too hot (above 120º), it will kill the yeast. The resulting rolls will be dense and disappointing!
  • Salt also kills yeast, so it’s always added along with the flour and not directly into the yeast mixture.
  • Kneading is imperative to developing the gluten and helps create a smooth, elastic dough. I love using my dough hook for a super easy way to knead.
  • There are typically two proofing times. First the dough is placed in a greased bowl, covered and left in a warm spot until it doubles in size. The second is a after the dough is shaped into rolls or loaves. Do not hurry this process along by placing the dough into a too hot location. The resulting texture of the bread will suffer. Warm room temperature (85º or so) works well. You can place a pan of hot water into your oven which will gently warm the space, and use that space to proof your dough.
  • The internal temperature of a fully baked yeast bread should be between 195 and 210º depending on the type of bread.

If you are an experienced bread baker, please share any of your tips in the comments.

More Cinnamon Rolls Recipes You’ll Love:

Cinnamon Rolls

Serves 12 rolls     adjust servings

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins

The ultimate cinnamon roll recipe. This one always gets rave reviews from my family!

Ingredients

Dough

  • 3/4 cup warm whole milk (about 110º)
  • 1 packet (2 1/4 teaspoons) instant yeast (I use Red Star Platinum Yeast)
  • 3 eggs, at room temperature
  • 4 1/4 cups flour
  • 1/2 cup cornstarch
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 12 tablespoons (1 1/2 sticks) butter, at room temp, cut into 12 pieces

Filling

  • 1 1/2 cups brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • 4 tablespoons butter, at room temperature

Glaze

  • 1 1/4 powdered sugar, sifted
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla

Instructions

  1. Line a 9 x 13-inch baking pan with non-stick foil. Set aside.
  2. Combine the warm milk and yeast in a medium bowl and whisk until the yeast dissolves. Mix in the eggs.
  3. In the bowl of a stand mixer with the paddle attachment, combine the flour, cornstarch, sugar and salt. Mix to combine. With the mixer on low, slowly add the warm milk mixture and continue mixing until the dough comes together, about 1 minute.
  4. Increase the speed to medium and add the butter, one piece at a time, till incorporated. Switch to the dough hook and continue to mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes.
  5. Knead the dough a few times on a lightly floured surface and form the dough into a smooth ball. Place the dough in a greased bowl. Cover with plastic wrap and place in the warm spot and let rest till doubled in size, about 2 hours.
  6. Mix the brown sugar, cinnamon and salt together in a small bowl. Roll into an 18-inch square on a lightly floured surface and spread with the softened butter.
  7. Sprinkle the filling evenly over the dough and press gently. Starting with the edge nearest you. roll the dough into a cylinder and pinch lightly to seal the seam. Cut the roll into 12 equal pieces (I used a piece of dental floss) and place the pieces to the prepared pan. Cover the pan with plastic wrap and let rise in warm spot until doubled, about 1 hour.
  8. Preheat oven to 350º. Bake the rolls for 35-40 minutes, until they are golden brown.
  9. While the buns bake, make the glaze by whisking the powdered sugar, milk and vanilla in a medium bowl and set aside. Let rolls cool about 15 minutes, then drizzle on glaze with a spoon.

by

Recipe Notes

!Adapted from Cook's Country
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 452kcal Calories from fat 157
% Daily Value
Total Fat 17g 26%
Saturated Fat 10g 50%
Transfat 1g
Cholesterol 82mg 27%
Sodium 293mg 12%
Carbohydrate 67g 22%
Dietary Fiber 2g 8%
Sugars 27g
Protein 7g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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Comments

  1. Patticake says:

    I can smell the goodness!

  2. I should NOT have clicked on this page. I want one. . .NOW! 😀

  3. Great looking Cinnamon Buns!

  4. Thanks

  5. I haven’t had breakfast yet and now my tummy is grumbling for these scrumptious-looking Cinnamon Rolls! Yum!

  6. Stunning!!! I love your cinnamon rolls…. so comforting!

  7. I’ve never used cornstarch in cinnamon rolls before but that sounds like a great idea! I bet it really helps with texture!

  8. Liz, these cinnamon rolls look fabulous! Buttery, brioche-like dough?!! Swoon!

  9. Love a classic cinnamon roll or as we call them sinnamon rolls!

  10. More cinnamon rolls? Somehow I always relate these rolls to American. Hahaha! Yum! xoxo

  11. I haven’t made cinnamon rolls for my boys in so long – it’s definitely time!

  12. What a great recipe to wake up to. My kids would absolutely love this for breakfast!

  13. These look so amazing! I need to make them for my family!

  14. I’m telling you Liz – I smell the cinnamon!! The best aroma for me 🙂
    I’m drooling, and it’s not fair 🙂

  15. oh man I could have gone for two of three this morning … they look fabulous !

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