Cinnamon Roll Recipe is the real deal for a yeasted, ooey gooey, homemade cinnamon roll! Easy prep time is less than 30 minutes, the rise time is 45 minutes and baking time is about 15 minutes; an hour and a half well spent!
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This Gooey Cinnamon Roll Recipe is a keeper! PIN recipe on your Must Bake Board and get the family to help you make these cinnamon buns!
WATCH VIDEO AND LEARN HOW TO MAKE cinnamon rolls
You had me at Cinnamon Rolls! Who does not love the fragrance of yeasted rising rolls in the kitchen? To that rising roll of gourmet dough add cinnamon, sugar, and vanilla and you are ready to bake some homemade deliciousness!
Cinnamon Roll INGREDIENTS
Gather the following:
- 1 package active dry yeast
- sugar
- 9 Tablespoons butter (2 T for dough, 3 T for filling, 4 T for frosting)
- 1 large egg
- ½ teaspoon salt
- 3 – 3 1/2 cups all-purpose flour
- cinnamon
- powdered sugar
- vanilla
- 9″x13″ to 9″X”15″ prepared baking dish or pan
SUBSTITUTIONS and Varriations
This recipe calls for butter and you may wonder whether to use salted or unsalted butter? Since this recipe also calls for 1/2 t salt, you may want to use unsalted butter.
For a frosting, variation use warm milk and a dash of vanilla extract instead of hot water for creamier frosting.
This recipe also makes a wonderful savory dough. I subtract 1 tablespoon of sugar and increase the salt from 1/2 teaspoon to a full teaspoon. I use this variation to make the most delicious herb and cheese rolls and the bunny rolls.
HOW TO MAKE these perfect Cinnamon Roll
- Combine yeast, warm water, and sugar. Let stand for five minutes. Combine yeast mixture, butter, egg, salt, and half the flour: beat with mixer or food processor just until mixed and smooth. Gradually add in flour to make a soft dough. I use this amazing mixer and mix for 45 seconds until soft ball is formed.
- Place dough in a well-oiled bowl, turn to grease the top of the dough. Cover in a warm area for about an hour until dough rises and almost doubles in size. You can also at this point put the dough in an oiled zip-loc bag and keep it in the refrigerator for up to four days. I put the dough in the refrigerator because I like to roll the dough out while it is cold.
- If not refrigerating, punch dough down, turn it out onto the floured surface, and kneed a couple of times .Roll dough out to a large rectangle about 14″ X 18 ”
- Melt 3 Tablespoons of butter and spread over top of the perfect cinnamon roll dough.
- In a bowl combine the granulated sugar and cinnamon then sprinkle over ooey gooey dough.
- Starting with long side roll-up dough. With sharp serrated knife slice dough about every 1 ½ inches. Spray pan. Place cut rolls in about 9″ x 13-inch (9″ X 15″ is slightly better) pan (rolls should not quite touch so when they rise they touch)
- Allow 45 minutes for these homemade cinnamon rolls to rise. Bake at 400 degrees for about 15 minutes.
- Remove from oven, allow to cool about 5-10 minutes then frost.
Serving and Storage
Do not overbake! Watch to make sure these rolls do not overcook. If there are any left (haha), store them in an airtight container at room temperature!
Cinnamon Rolls
Equipment
- Bowl
- Pan 9 by 13 or 9 by 15
Ingredients
DOUGH
- 1 package active dry yeast
- 1 cup warm water
- 3 Tablespoons sugar
- 2 Tablespoons butter
- 1 large egg
- ½ teaspoon salt
- 3 1/2 cups all-purpose flour
FILLING
- 3 Tablespoons Butter melted
- ¾ cup white sugar
- 1 Tablespoon cinnamon
- 4 tablespoons butter
Frosting
- 2 cups powdered sugar
- 1 tsp Vanilla
- 4 Tablespoons Butter melted
Instructions
- Combine yeast, warm water, and sugar. Let stand five minutes.
- Combine yeast mixture, butter, egg, salt, and half the flour: beat with mixer or food processor just until mixed and smooth. Gradually add in flour to make a soft dough. I use a food processor and mix for 45 seconds until soft ball is formed.
- Place dough in a well-oiled bowl, turn to grease the top of the dough. Cover in a warm area for about an hour until dough rises and almost doubles in size. You can also at this point put the dough in an oiled zip-loc bag and keep it in the refrigerator for up to four days. I put the dough in the refrigerator because I like to roll the dough out while it is cold.
- If not refrigerating, punch dough down, turn it out onto the floured surface, and kneed a couple of times.
- Roll dough out to a large rectangle about 14″ X 18 ”
- Melt 3 Tablespoon butter and spread over top of the dough.
- Mix together granulated sugar and cinnamon and sprinkle over dough.
- Starting with long side roll-up dough.
- With sharp serrated knife slice dough about every 1 ½ inches.
- Spray pan.
- Place cut rolls in about 9 x 13 inch ( 9 X 15 is slightly better) pan (rolls should not quite be touching so when they rise they are touching)
- Allow rising about 45 minutes.
- Bake at 400 degrees for about 15 minutes.
- Removed from oven and allow to cool about 5-10 minutes and then frost.
- Mix together frosting. If needed add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Nutrition
More Recipes to Try
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So sorry Carol I have fixed the recipe. The 9 Tablespoons of butter is divided this way: 2 T in the dough, 3 T melted butter for the filling and 4 T melted butter in the frosting. Water can be used in place of the melted butter in the frosting. Add 1 Tablespoon of water at a time until you get the desired consistency.
This is in regard to the Cinnamon Rolls recipe.
The filling calls for 3 Tablespoons of butter and then also 4 Tablespoons. What is the 4 Tablespoons of butter supposed to be used for?
First time baking these and using my new food processor!