Homemade Cinnamon Rolls

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I’ll confess that I used to be scared by homemade breads, but I’ve recently expanded my horizons and discovered that it’s actually not that difficult. So, while these cinnamon buns take a little effort to make, they are far from complicated. Simply follow the recipe directions and you’ll have a delicious cinnamon roll in no time!



1 cup warm (but not boiling) milk

1 tablespoon yeast (instant)

2 teaspoons of sugar

1 teaspoon kosher salt

3 tbsp. softened butter

2 eggs (tiny)

flour (three cups)


14 cup melted butter

1 pound of brown sugar

cinnamon (2 tablespoons)


4 to 8 ounces softened cream cheese

14 cup melted butter

12 pound powdered sugar

12 teaspoon vanilla extract

milk (two tablespoons)


In a stand mixer fitted with a dough hook, combine the warm milk, yeast, sugar, salt, butter, and egg on low speed.

Slowly pour in the flour.

Turn the mixer to medium speed once the flour is fully mixed.

If required, add extra flour. The dough should be soft and sticky, but not adhere to the bowl’s sides.

Cover and set aside for 1 hour to rise in a large lightly oiled mixing basin.

A 9×13 baking pan should be greased.

Make a 12×18-inch rectangle out of the dough.

Brush the dough with the filling’s 14 cup melted butter.

Combine the brown sugar and cinnamon in a small bowl.

Mixture should be strewn over greased dough.

To produce one long roll, roll firmly lengthwise.

Cut the dough into 12 (one-inch) slices with a thread.

Place the pieces in a prepared baking pan.

Allow 45 minutes for the dough to rise.

Preheat the oven to 325 degrees Fahrenheit.

Bake for 20-30 minutes, or until golden brown. (The amount of time it takes depends depend on how hot and evenly your oven bakes.)

After removing the rolls from the oven, combine the glaze ingredients in a mixing bowl. If necessary, add more milk to get the required consistency.

While the rolls are still warm, frost them and serve.

Keep leftovers for up to 4 days in an airtight container.

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