These homemade cinnamon rolls are very simple and will only take hours to make from scratch. This was a dessert I would always get when I went out shopping with my family. The smell of butter and cinnamon flowing through the walls were just irresistible. This is how I make them at home from scratch.
What type of yeast to use
For most bread recipes, I will either use active dry yeast or instant yeast. They both do the same job, except active dry yeast needs to be dissolved in water before using and instant yeast can be added to dry ingredients. I used active dry yeast which I mixed with warm water for 10 minutes before using. You may use a 1:1 substitute with instant yeast.
Cinnamon sugar mixture for cinnamon rolls
The cinnamon sugar mixture is a combination of 1/2 cup melted butter, 1/2 cup brown sugar, and 3 tbsp cinnamon. The reason why I mix the butter in with the cinnamon sugar first is because it forms a smooth paste which is easier to spread. If you don’t do this, you will need to use soften butter and spread it separately from the cinnamon sugar.
Proofing the cinnamon rolls
The first proof comes after we knead everything together and have created a smooth doughball. This will take about 10 minutes so be patient. If at any point during the kneading process the dough seems too wet, add some more flour.
The second proof comes after we have rolled up the cinnamon rolls in the cinnamon sugar mixture and cut them. You want to cut them 2 inches thick and this will create about 7 cinnamon rolls.
How to roll cinnamon rolls
After the initial proof, roll out the dough into 14 x 20 inches. The larger you are about to roll it out, the more rolls you will be able to see. You also want to roll from the shorter length, this way there will be more to roll and it will become thicker meaning more layers.
Homemade Cinnamon Rolls
- 400g g flour (about 3 cups)
- ⅓ cup sugar
- 1 tbsp active dry yeast
- ½ cup warm water
- 1 large egg
- ¼ cup cream
- ¼ cup butter
- ½ tsp salt
- ½ cup melted butter
- ½ cup brown sugar
- 3 tbsp cinnamon
Cream cheese frosting
- 4 oz cream cheese
- ¼ cup powdered sugar
- ½ tsp vanilla
- ¾ cup cream
- Mix active yeast in warm water for 10 minutes until bloomed.1 tbsp active dry yeast, ½ cup warm water
- In a large bowl mix flour, sugar, salt, egg, cream, and butter along with the yeast mixture.400g g flour, ⅓ cup sugar, 1 large egg, ¼ cup cream, ¼ cup butter, ½ tsp salt
- Mix together with a spoon until combined then begin to knead with your hands until a smooth doughball is formed. Will take about 10 minutes. OR you can mix everything in a stand mixer.
- Place doughball into a bowl and cover to proof at room temp for 1 hour until doubles in size.
- Mix together ingredients for cinnamon sugar spread.½ cup melted butter, ½ cup brown sugar, 3 tbsp cinnamon
- Punch out the air from the doughball and roll it out into a 14×20 inch rectangle.
- Spread on an even layer of the cinnamon sugar spread.
- Roll up the dough, keeping it as tight as possible. You also want to roll from the shorter side which means your roll will be about 14 inches when you are finished.
- Cut into 2 inch rolls and cover in a baking dish to proof for 45 minutes. This recipe will make about 7 cinnamon rolls.
- Brush with cream to keep it moist and bake at 350F for 25 minutes.
- Mix ingredients for cream cheese frosting together and using a hand mixer, whisk until smooth.4 oz cream cheese, ¼ cup powdered sugar, ½ tsp vanilla, ¾ cup cream
- Once the cinnamon rolls are cooked, spread on the cream cheese frosting and top with cinnamon toast crunch cereal.
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