Easy Homemade Cinnamon Rolls
These Easy Homemade Cinnamon Rolls are soft and fluffy with the best buttery and cinnamon filling. A classic sweet roll recipe that is topped with fluffy buttercream. These are the best thing for brunches or holiday breakfasts.
Servings: 12
Ingredients
Cinnamon Roll Dough
- ¼ cup salted butter
- 1 cup milk, 2% or whole milk
- ¼ cup sugar
- 1 ½ tablespoons quick rise yeast
- ½ teaspoon salt
- 3 cups all purpose flour
Cinnamon Roll Filling
- ¼ cup salted butter, melted
- ¼ cup sugar
- ¼ cup brown sugar
- 1 tablespoon cinnamon
Buttercream Frosting
- ½ cup salted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
Instructions
- In a small sauce pan over medium low heat, melt the butter until it just starts to bubble. Remove from heat and stir in milk and sugar.
- Pour the butter, milk and sugar mix into the bowl of stand mixer or a large mixing bowl. Sprinkle the yeast over the top and let sit for 5 minutes.
- With the dough hook attachment or a wooden spoon/rubber spatula, stir in the salt and 1 cup of flour at a time on low speed. To test if you have enough flour pinch the dough with your fingers, the dough should be smooth and a tad tacky, but it should not stick to your fingers when pinched. If you need more flour add it 2 tablespoons at a time.
- Bump up the speed to medium and knead the dough for 1 minute, or knead by hand until smooth.
- Cover bowl with a clean towel or plastic wrap and place in a warm, draft-free spot for 30 minutes or until doubled in size.
- Once its doubled, dump it onto a lightly flour surface and roll it out into a 15x10 inch rectangle that is about ½ inch thick.
- Brush the dough with the melted butter leaving a 1 inch space on one long edge for sealing.
- Mix together the sugar, brown sugar and cinnamon. Sprinkle it evenly over the melted butter.
- Roll the dough tightly starting from the long edge. Pull the end up and lightly pinch to seal the dough.
- Cut the dough into 12 rolls using a dough cutter or serrated knife. (Cut in half, then cut the halves in half to create 4 pieces. Cut each quarter into thirds.)
- Place rolls in a greased 9x13 baking dish, cover and place in warm area again for 30 minutes.
- Preheat oven to 375°F. Bake rolls for 15-20 minutes until golden brown and center is no longer doughy.
- While the rolls bake, make the frosting. Beat together the butter and 1 cup of powdered sugar until smooth.
- Add the vanilla extract, remaining powdered sugar and milk. Beat on low until fully combined. Then bump speed to medium and beat until light and fluffy.
- Dollop each roll with frosting then spread it out with an off set spatula.
Notes
- For a quicker rise, preheat your oven to 175°F. When the dough is ready to rise, shut the oven off and place the covered dough in the oven to rise. It will only take 15-20 minutes to rise this way. Do the same thing after the rolls have been cut and are ready to rise again.
Nutrition
Serving: 1roll | Calories: 414kcal | Carbohydrates: 64g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 245mg | Potassium: 83mg | Fiber: 1g | Sugar: 39g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
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