Homemade Cinnamon Roll Recipe
Cuisine: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
Delicious made from scratch cinnamon roll recipe with vanilla glaze.
  • Dough:
  • 1 cup milk
  • ¼ cup butter or margarine (1/2 stick), room temperature
  • 1 large egg
  • 3½ to 4 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 teaspoon salt
  • 2 packages regular or fast-acting dry yeast (4½ teaspoons)
  • Cooking spray to grease bowl and pan
  • Filling:
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ¼ cup butter, melted
  • Glaze:
  • 1¼ cups confectioners' sugar
  • ½ teaspoon vanilla extract
  • 2 or 3 tablespoons milk
  1. First, make the dough. If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons in the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
  2. Combine the dissolved yeast (or instant yeast) with the remainder of the dough ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
  3. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's nearly doubled in bulk, about 1 to 2 hours. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
  4. While the dough is rising, lightly grease two 9" round cake pans.
  5. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16"x12" rectangle. It's a nice, soft dough, and pats out easily.
  6. To make the filling, whisk together the sugar, cinnamon, and flour.
  7. Brush the dough lightly with milk.
  8. Sprinkle the filling evenly over the dough, covering the entire surface.
  9. Roll the dough into a log the long way; it'll stretch to about 20" long as you roll.
  10. Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.
  11. Space eight rolls in each of the prepared pans. Flatten them gently.
  12. Cover the pans, and let the rolls rise till they're noticeably puffy, about 1½ to 2 hours; they should spread out and start to crowd one another.
  13. While the rolls are rising, preheat the oven to 375°F.
  14. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20 minutes.
  15. If you're going to serve the rolls immediately, make the icing while the rolls are baking. Combine the sugar, vanilla, and enough cream or milk to make a spreadable icing. If you're not serving the rolls immediately, don't make the icing yet.
  16. Heat milk in saucepan.
  17. Add butter and stir until it starts to melt a bit.
  18. Remove from heat and let sit while you prepare the dry ingredients.
  19. Add 2 cups of the flour, sugar, salt, and yeast to a large bowl (or your stand mixer if you have one)
  20. Pour warm milk/butter concoction over flour and add eggs
  21. Beat with electric mixer, scraping bowl as you go
  22. Add in as much of remaining flour as possible until dough is easy to handle
  23. Turn dough out onto a lightly floured surface and knead for about 5 minutes until dough is springy
  24. Make into a ball and place in lightly oiled bowl
  25. Cover at let rise until dough has doubled in size (about 1 hour or so)
  26. Combine sugar and cinnamon for filling in a small bowl and set aside
  27. When dough is doubled in size, punch down and turn out onto a lightly floured surface
  28. Divide in half
  29. Roll each ball of dough out into a large rectangle
  30. Brush melted butter on top of each rectangle
  31. Sprinkle with cinnamon sugar mixture
  32. Roll dough of each rectangle tightly and use fingers to pinch seam closed
  33. Cut each roll into 1-inch slices with a sharp knife
  34. Grease bottom and sides of a 13x9 inch pan
  35. Add the cut rolls, so they're not touching, to the pan
  36. Cover and let rise for about 30 minutes (you can also leave in fridge overnight)
  37. Bake 30 minutes, until golden brown, in a 350 degree oven
  38. Remove from oven and let cool
  39. Mix together glaze ingredients
  40. Once cool, cover rolls with glaze
  41. Remove the rolls from the oven, and loosen their edges with a knife. Turn them out of the pan onto a rack. To enjoy right away, spread with the icing and serve.
  42. To serve the rolls later, allow them to cool completely, then wrap in plastic wrap and store at room temperature for up to 3 days. Fifteen minutes before you're ready to serve, preheat the oven to 350°F. Unwrap the rolls, place them on an ungreased baking sheet, and tent lightly with aluminum foil. Bake for 10 to 15 minutes, until they're nicely warmed.
  43. While the rolls are reheating, make the icing.
  44. Remove the rolls from the oven, and spread with the icing. Serve immediately.
Recipe by dude mom at https://dudemom.com/homemade-cinnamon-rolls-recipe/