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Home » Recipes » The Best Homemade Cinnamon Rolls

The Best Homemade Cinnamon Rolls

Published: Jan 31, 2021 · Modified: Dec 17, 2022 by Lynda · This post may contain affiliate links.

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These homemade cinnamon rolls are a special breakfast treat perfect for weekends and holidays. Warm rolls filled with cinnamon and sugar and are topped with a sweet glaze. This just might become your favorite homemade cinnamon roll recipe. 

Cinnamon roll topped with icing on a green and white checkered plate.

Don’t let the idea of making cinnamon rolls from scratch scare you. They really are not that difficult. With a little patience and practice, you will get the hang of it and will be making homemade cinnamon rolls.

Jump to:
  • 🥘 Ingredients
  • ⏲️ Baking Time
  • FAQ
  • 📖 Recipe
  • Bread Machine Cinnamon Roll Dough

🥘 Ingredients

This recipe for cinnamon rolls uses a milk bread starter which is somewhat similar to a sponge. You may have heard of the starter by other names such as tangzhong.

For this recipe, you need the following ingredients:

Milk Bread Starter

  • ½ cup water
  • ⅓ cup bread flour
  • ½ cup milk

Cinnamon Roll Dough

  • 1 teaspoon sugar
  • 1 packet active dry yeast
  • 1 large egg
  • ½ cup warm milk
  • 4 cups bread flour
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • ¼ cup butter, softened

Cinnamon Sugar Filling

  • ¼ cup butter (softened)
  • ½ cup brown sugar
  • 2 tablespoons ground cinnamon

½ cup Heavy Whipping Cream

Sweetened Sour Cream Icing

  • 1 cup powdered sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

🔪 Making a Milk Bread Starter

Pour one-half cup of water into a small saucepan. Add in ⅓ cup flour and whisk.

Next, add in ½ cup milk and whisk until smooth with no lumps. Heat over medium heat until smooth and thickened like a slurry.

Mixing powdered sugar and sour cream in a pan to make icing ].

Remove the milk mixture from heat and cover with plastic wrap to cool. Press wrap against the mixture to prevent scum (a film) from forming.

Cinnamon Roll Dough and Filling

Place ½ cup warm milk in a large mixing bowl. Add 1 teaspoon of sugar to the milk and stir. Sprinkle the yeast over the mixture and stir until dissolved. Allow the mixture to sit for approximately 15 minutes to allow the yeast to activate (bloom). The mixture will be bubbly when it is ready.

Milk Bread Starter in a bowl.

Once the yeast mixture is ready, add the starter to it along with the remainder of the sugar, egg, flour, salt, and softened butter. Mix by hand until combined.

Using a dough hook, knead the dough for about 5-minutes at a low speed in an electric mixer. Turn the speed to medium and knead for about five more minutes. The dough should come together and begin to form a ball.

Place dough ball in a greased bowl, turning once to grease top. Cover with plastic wrap and allow the dough to rise in a warm place until doubled (about 1-1½ hours). Roll the dough into a large rectangle.

Spread softened butter over the surface of the rectangle.

Combine cinnamon and sugar and sprinkle over the buttered dough.

Starting at one long end, roll up into a log, gently pulling backward during the process to help the roll to stay tight. Pinch the seam together to seal.

Using a sharp knife, cut the log into 2-inch slices and place in a greased 9×13 baking pan. (Some people like to use dental floss to get clean cuts instead of a knife.) Repeat the process with the second half of the dough. Let the rolls rise until doubled in a warm place (about 1 hour).

Cinnamon rolls with brown sugar filling in a 9x13 baking dish before rising.

Preheat oven to 350° Fahrenheit.

Heat ½ cup heavy whipping cream in the microwave on HIGH for 20 seconds. Stir the half and half and then spoon it over the top of the cinnamon rolls. It’s okay for it to seep into the nooks and crannies.

⏲️ Baking Time

Place the unbaked cinnamon rolls in the oven and bake for about 30-35 minutes, until they are golden brown. Cool in pan for 5 – 10 minutes.

Un-iced baked cinnamon rolls in a baking dish.

Let the cinnamon rolls cool for 20 minutes before icing.

Maple icing is drizzled on top of a cinnamon roll.

Sweetened Sour Cream Icing

Combine powdered sugar, sour cream, and vanilla extract in a medium bowl and mix until smooth.

This sweetened icing will have a bit of a “wang” or “twang” to it thanks to the sour cream. After the second bite, you will probably love it. If you don’t then feel free to use a different icing, like the cream cheese icing listed below in the recipe for making cinnamon rolls in a bread machine.

FAQ

What is the best way to store cinnamon rolls?

My first thought is – in my belly. But really, once the warm rolls have cooled completely, place them in an airtight container and store at room temperature. They should last for 3-4 days, unless you have teenagers at home.

Can cinnamon rolls be frozen?

If you plan on freezing rolls, bake them as directed but do not ice them. Let the rolls cool completely, remove from the pan, and then wrap tightly in plastic wrap. Place in an airtight container and freeze for up to 6 weeks. 

To reheat, allow the rolls to thaw in the refrigerator over night. Reheat the rolls in the microwave on HIGH in 30-second increments until desired temperature or in the oven at 350 degrees for 10 minutes. Top with icing.

📖 Recipe

homemade cinnamon roll

Homemade Cinnamon Rolls

Wake up to a batch of delicious homemade cinnamon rolls. They are perfect for savoring along with a cup of coffee or hot cocoa.
4.28 from 11 votes
Print Pin Rate
Course: Breads, Breakfast
Cuisine: American
Prep Time: 1 hour 25 minutes
Cook Time: 35 minutes
Resting and Rising: 2 hours 30 minutes
Total Time: 4 hours 30 minutes
Servings: 12 large cinnamon rolls
Calories: 429kcal
Author: Lynda

Equipment

  • Mixer, Baking Pan

Ingredients

Milk Bread Starter

  • ½ cup water
  • ⅓ cup bread flour
  • ½ cup milk

Dough

  • 1 packet active dry yeast
  • ½ cup warm milk
  • ¼ cup sugar + 1 teaspoon for proofing yeast
  • 4 cups bread flour
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup butter softened

Filling

  • ¼ cup butter softened
  • ½ cup granulated sugar
  • 2 tablespoons ground cinnamon

Secret Ingredient

  • ½ cup heavy whipping cream

Glaze

  • 1 cup powdered sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

Instructions

Milk Bread Starter

  • Pour ½ cup water into a small saucepan. Add ⅓ cup flour and whisk. Add ½ cup milk and whisk until smooth with no lumps.
    Heat over medium heat until smooth and thickened like a slurry.
    Remove from heat and cover with plastic wrap to cool. Press wrap against the mixture to prevent scum from forming.

Dough

  • Place ½ cup warm milk in a large mixing bowl. Add 1 teaspoon of sugar to the milk and stir. Sprinkle the yeast over the mixture and stir until dissolved. Allow the mixture to sit for approximately 15 minutes to allow the yeast to bloom. The mixture will be bubbly when it is ready.
  • Once the yeast mixture is ready, add the milk bread starter to it along with the remainder of the sugar, egg, flour, salt, and butter. Mix by hand until combined.
  • Using a dough hook, knead the dough for 2-3 minutes at LOW speed. Turn the speed to medium and knead until the dough forms a smooth ball.
  • Place the dough in a greased/oiled bowl, turning once oil the top. Cover with plastic wrap and allow it to rise in a warm place until doubled, approximately 1 to 1.5 hours.
  • Roll the dough into a large rectangle. Spread rectangle with softened butter.
  • Combine cinnamon and sugar and sprinkle over the buttered rectangle.
  • Starting at the long end, roll each rectangle into a log, gently pulling backward during the process to help the roll stay tight. Pinch the seams together to seal. Cut into twelve slices and place in a 9×13 baking pan that has been sprayed with non-stick cooking spray.
    Cover the pan and let rise until doubled in a warm place, about an hour.
  • Preheat oven to 350 degrees Fahrenheit.
  • Microwave heavy whipping cream on HIGH for 20 seconds. Stir and then spoon cream on top of cinnamon rolls.
  • Bake rolls on the center rack of the oven for 30-35 minutes or until golden brown. Remove from the oven and allow to cool in the pan for 20 minutes.
  • Spoon or pour icing over the tops of the rolls while still slightly warm.

Glaze/Icing

  • Combine the powdered sugar, sour cream, and vanilla and mix until smooth.

Video

Nutrition

Serving: 1roll | Calories: 429kcal | Carbohydrates: 58g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 130mg | Potassium: 114mg | Fiber: 2g | Sugar: 24g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
Tried this Recipe? Share it Today!Mention @SouthernKissedBlog or tag #southernkissed!

Bread Machine Cinnamon Roll Dough

If you have a bread machine, it’s even easier to make cinnamon rolls. Here’s a quick look at how to make them using the DOUGH cycle.

Dough Ingredients

  • 1 cup milk heated in the microwave on HIGH for 40 seconds
  • ¼ cup melted butter
  • 3¼ cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 package Active Dry Yeast
  • 1 large egg

Filling Ingredients

  • 4 Tbsp butter softened
  • Cinnamon sugar

Icing Ingredients

  • 4 oz. cream cheese (½ block), softened
  • 2 cups powdered sugar
  • 1 tsp vanilla

To make them, place the ingredients for the dough in the bread machine according to the manufacturer’s instructions. (For my machine, I place the ingredients in this order: milk, butter, flour, sugar, salt, and yeast. I add the egg after the paddle has spun around once.) Set dough cycle.

Remove the dough from the bread machine and divide the dough in half. Roll each half into a rectangle approximately 16 x 8 inches. Spread each half with 2 tablespoons melted butter and sprinkle generously with cinnamon sugar.

Roll each half and cut into 12 pieces. (I cut it in half, then each half in half, and then those into thirds.)

Place in pans sprayed with non-stick cooking spray. Spray tops of cinnamon rolls with non-stick cooking spray and place in a warm oven. (I usually let my oven get to mid 100’s and turn it off.)

Allow them to rise for 45 minutes.

Turn oven to 350 degrees and bake for 15 to 18 minutes, or until golden brown. Remove from oven and allow to cool.

For the icing, combine ingredients and whisk well. Spread or drizzle over cinnamon rolls.

Cinnamon rolls in a round pan baking in an oven.

Adapted from My Adventures in the Country’s Delicious Country Rolls.


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  • Lambert’s Throwed Rolls Breadmachine Clone
  • Orange Rolls with Orange Creme Icing

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    Recipe Rating




  1. Jaclyn says

    July 22, 2014 at 10:09 am

    These look amazing. I would like to try them but do not have a bread machine. Could you please tell me how you recommend making the dough without a bread machine?
    🙂
    Thank you~

    Reply
    • Lynda says

      July 22, 2014 at 12:21 pm

      Hi Jaclyn,

      Thanks for stopping by. Check out this post from Tiffany at Don’t Waste The Crumbs – http://dontwastethecrumbs.com/2012/10/simple-conversion-how-to-make-bread-machine-recipes-by-hand/ The post tells how to convert bread machine recipes.

      I would love to hear how they turn out for you.

      Take care,
      Lynda

      Reply
  2. Rachel @RunningRachel says

    June 26, 2014 at 2:07 pm

    This look sSO yummy… and relatively ‘easy’ that even I could do it.

    Reply
  3. Theresa says

    May 12, 2013 at 10:42 pm

    These look amazing.

    Reply
  4. Tricia Nightowlmama says

    May 06, 2013 at 1:04 am

    totally homemade?!! I’m so making this Yummy

    Reply
  5. Toni says

    May 04, 2013 at 9:03 pm

    Oh My!!! Those look so good.

    Reply
  6. Ty @ Mama of 3 Munchkins says

    May 02, 2013 at 9:14 pm

    These look very delicious!

    Reply
  7. Crystal @ Simply Being Mommy.com says

    May 01, 2013 at 5:08 pm

    Holy yum those look delicious.

    Reply
  8. Angela@AboutAMom says

    April 30, 2013 at 3:46 pm

    I might just have to make some cinnamon rolls this weekend!

    Reply
  9. Marcie W. says

    April 29, 2013 at 6:22 pm

    I am absolutely addicted to my dad’s homemade cinnamon rolls. I would love to try this recipe and surprise him for a change!

    Reply
  10. Donna says

    April 29, 2013 at 4:16 pm

    Those look delicious!

    Reply
  11. Jennifer @ The Quirky Momma says

    April 29, 2013 at 2:43 pm

    I go through phases. Sometimes I only bake my own bread, other times, rarely. Currently, I seem to be baking banana bread all the time.

    Reply
  12. Rachel @ Following In My Shoes says

    April 29, 2013 at 1:04 pm

    LOVE making cinnamon rolls. Homemade is just the best.

    Reply
  13. Anne - Mommy Has to Work says

    April 29, 2013 at 12:55 pm

    These look wonderful!

    Reply
  14. Maryann says

    April 29, 2013 at 12:21 pm

    My boys conned me into make a Gluten Free cinnamon roll on Easter – I was not prepared and they kept asking for them Easter morning, so I gave in.

    Reply
  15. Elaina- @atimeout4mommy says

    April 29, 2013 at 10:50 am

    I make these all the time!

    Reply
  16. Liz @ A Nut in a Nutshell says

    April 29, 2013 at 10:40 am

    Yes, I absolutely love baking bread and these look sinfully fantastic.

    Reply
  17. April Golightly says

    April 29, 2013 at 10:32 am

    They look amazing! Great job.

    Reply
  18. Tammy says

    April 29, 2013 at 9:48 am

    I don’t have enough gumption in the morning to make something like this fresh, so it’s nice they freeze well, then I could make them ahead!

    Reply
  19. Andy grant says

    April 29, 2013 at 9:41 am

    Love home made bread, the rolls look great!

    Reply
  20. Lisa says

    April 29, 2013 at 6:14 am

    Looks very yummy!

    Reply

Trackbacks

  1. Pomegranate Crostini Recipe says:
    April 15, 2018 at 9:18 am

    […] Homemade Cinnamon Rolls […]

    Reply
  2. Lambert's Throwed Rolls Clone says:
    April 15, 2018 at 9:13 am

    […] Homemade Cinnamon Rolls […]

    Reply

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Lynda and Johnny statue

My name is Lynda and I am a recovering sugar addict and travel junkie. I'm also a mom of two children & 2 dogs, wife of 1....and a messy cook taking life one bite at a time.

More about me →

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