Starting off your day with these easy cinnamon rolls is the best! There's nothing better than pairing a hot cup of coffee with homemade cinnamon rolls to start the day!
Treat yourself to even more crazy good Breakfast Recipes with my Easy and fluffy Pancakes, Banana Muffins or my Cinnamon crumb coffee cake!
Gooey and warm cinnamon rolls are SO hard to beat. In fact, I dare you to see if you're able to stop at just eating one! If you're a fan of sweets in the morning, I highly recommend that you try my Pumpkin Rolls Recipe and my Apple Cinnamon Rolls!
TASTE AND TEXTURE:
- Soft and Fluffy rolls
- Gooey and warm cinnamon filling
- Filled with brown sugar flavor and topped with lightly sweetened with lemon glaze
EASY CINNAMON ROLL INGREDIENTS:
- Flour - All purpose flour works best to make cinnamon rolls. That's what we will use here.
- Instant yeast - Instant yeast helps the dough to prove quickly, while with active dry yeast, you might need to wait a little longer for the dough to rise.
- Salt - For flavor.
- Sugar - Also for flavor and to help yeast bloom.
- Butter - To add softness to the rolls.
- Water - To make the dough.
- Milk - To soften and moisten the dough
- Egg - For binding. It also adds to the fluffiness and overall structure of the dough.
Brown sugar filling
- Brown sugar - For added sweetness and a ton of flavor.
- Sugar - To sweeten the filling again. You can also use all brown sugar here!
- Flour - To hold the filling together.
- Cinnamon - For flavoring
- Butter - Butter makes super rich and soft rolls. Don't skimp on this amount. You will need 6 tablespoons of it in the filling.
- Powdered sugar - Also called as confectioners' sugar
- Whole milk - For a rich flavor (Can also add half and half here)
- Vanilla - Don't skip it. It imparts a wonderful flavor!
- Lemon Juice - For just a hint of tartness.
HOW TO MAKE HOMEMADE CINNAMON ROLLS
Make the dough. Whisk the yeast, flour, and salt in a bowl and set it aside.
Microwave the sugar, butter, milk, and water. Use a microwave-safe bowl and heat the mixture in intervals of 20 seconds. You need the temperature to be between 120-130 degrees. Stir.
Form a sticky dough. Add an egg to the flour and yeast mixture and slowly stir in the warm mixture using a spatula. You can use a dough hook with a mixer on low speed to form the dough quicker. Otherwise, you can knead the dough for about 5 minutes.
Once made, cover with saran wrap and let it rest on the counter for about 10 minutes.
Make the filling. Stir brown sugar, sugar, cinnamon, and flour together in a bowl.
Roll out the dough. Use a rolling pin and roll out the dough to be a rectangle. I try to make mine be about 16 inches by 9 inches in size.
Add the filling. Top with butter. Then spread the filling over the top.
Put in the baking dish. Put the cut rolls into a prepared baking dish (9X13) and give them about ½ inch between the two. Allow to rise
Bake. Place baking pan to the lower-middle oven rack and bake for 15-17 minutes at 375 degrees.
Make the glaze. Mix the ingredients to make the glaze. Once the cinnamon rolls are done baking, drizzle on top.
WHY DID MY CINNAMON ROLLS NOT DOUBLE IN SIZE?
Make sure that you're using instant yeast, first and foremost. This is important or won't activate quickly enough to make the rolls rise for this recipe.
The only reason that your cinnamon rolls might be falling flat is that the yeast may be too old. You can test it out by putting a little bit of the yeast in warm water and seeing if it starts to "foam." If it does, this means that the yeast is still active and good to use.
HOW TO STORE LEFTOVER CINNAMON ROLLS
Eating leftover cinnamon rolls is the best! This just means that you'll get to enjoy the flavor again and again! These cinnamon rolls just need to be stored in an airtight container to keep them nice and soft.
CAN YOU FREEZE BAKED CINNAMON ROLLS?
You can! Just store them in an airtight freezer-safe container, and they should stay good for up to 2 months.
To thaw the cinnamon rolls, just move them to the fridge and let them thaw overnight.
WHAT TOPPINGS CAN YOU USE FOR CINNAMON ROLLS?
This is what makes these homemade sweet rolls so good! The lemon glaze is amazing, but you can also use any type of frosting that you want, too. If you like texture, adding chopped pecans on top is delicious!
QUICK TIPS FOR MAKING EASY CINNAMON ROLLS
- If you're going to knead the flour instead of using a mixer, make sure to put flour on the surface first so that it doesn't stick.
- As you're rolling out the dough, you may tear it - but don't panic. You can easily pinch it together and fix it right there on the spot.
- The easiest way to know that the cinnamon rolls are done baking is to watch for the tops to turn golden-brown. This is your cue that it's time to pull them and top with the homemade glaze!
MORE CINNAMON DESSERTS RECIPES
If you liked this cake recipe, give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog And lets be friends on Pinterest and Facebook too! 🙂
Easy Cinnamon Rolls
To make the dough:
- 2 ¾ cups All purpose flour
- 2 ¼ teaspoons instant yeast (I used Red Star)
- 1 teaspoon salt
- ¼ cup Granulated sugar
- 2 tablespoons butter, unsalted
- ½ cup water
- ¼ cup milk
- 1 large egg
To make the filling:
- ½ cup brown sugar
- ⅓ cup Granulated sugar
- 2 tablespoons All purpose flour
- 1 tablespoon Ground cinnamon
- 6 tablespoons butter, softened
To make the glaze:
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon Pure vanilla extract
- 1 teaspoon lemon juice
- Make the dough. Whisk the yeast, flour, and salt in a bowl and set it aside.
- Microwave the sugar, butter, milk, and water. Use a microwave-safe bowl and heat the mixture in intervals of 20 seconds. You need the temperature to be between 120-130 degrees. Stir.
- Form a sticky dough. Add an egg to the flour and yeast mixture and then slowly stir in the warm mixture using a spatula. You can use a dough hook with a mixer on low speed to form the dough quicker. Otherwise, you can knead the dough for about 5 minutes.
- Once made, cover with Saran Wrap and let it rest on the counter for about 10 minutes.
- Roll out the dough. Use a rolling pin and roll out the dough to be a rectangle. I try to make mine be about 16 inches by 9 inches in size.
- Spread the filling. Spread the filling over the top, but leave about a finger-width away from the border. Roll the dough and cut it into 12 even pieces.
- Place in the baking dish. Put the cut rolls into a prepared baking dish (9X13) and give them about ½ inch between the two. You should be able to fit about three in a row. Cover the pan with Saran Wrap and let them rise for about 30 minutes.
- Bake. Add the baking pan to the lower-middle oven rack and bake for 15-17 minutes at 375 degrees.
- Make the glaze. Mix together the ingredients to make the glaze. Once the cinnamon rolls are done baking, drizzle on top.
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