Cinnamon Roll Recipe
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This Cinnamon Roll Recipe is perfect for the holidays or whenever there’s a craving! They’re fluffy, sweet, and easy to make!
Nothing beats the smells of freshly baked cinnamon rolls aside from enjoying a fresh baked cinnamon roll (okay, and homemade chocolate chip cookies!).
You’re going to love this delicious recipe, swirled with a gooey cinnamon sugar filling between each later and a creamy cream cheese frosting that’s melty and gooey over top.
Cinnamon Roll Ingredients
- Milk: Warmed to 110°F; helps activate the yeast. Use Oatly full-fat for a dairy-free option.
- Active dry yeast: We use this to help the dough rise. Make sure your yeast is fresh and if it doesn’t foam up, it isn’t alive.
- Granulated sugar: We use this to sweeten the recipe and also to feed the yeast.
- Eggs: Use room temperature eggs for better mixing.
- Butter: Use melted butter for the dough and softened for the filling and frosting. Country Crock Plant Butter works well for dairy-free needs.
- Salt: Just a bit to balance the flavors.
- All-purpose flour: We have been loving Kirkland organic flour!
- Light brown sugar: Don’t have brown sugar? Use molasses mixed into regular sugar.
- Ground cinnamon: This is what gives the recipe it’s iconic flavor!
- Cream cheese: We recommend Violife or Trader Joe’s brand which works well for a dairy-free version.
- Powdered sugar: Don’t have powdered sugar? Blitz regular sugar in your food processor or blender.
- Vanilla extract: We recommend using a good quality vanilla.
How to Make Cinnamon Rolls
Place the warm milk into a stand mixer bowl or large mixing bowl. Sprinkle in the yeast and sugar. Let it sit for 5 minutes to activate the yeast.
Once the yeast is foamy, add the eggs and melted butter. Mix until combined. Gradually add the flour and salt, one cup at a time, mixing until the dough pulls away from the sides and becomes smooth. If the dough is sticky, add extra flour, 1 tablespoon at a time. Knead for 5-6 minutes.
Transfer the dough to an oiled bowl, tossing it to coat in oil. Cover with a damp cloth and let rise in a warm spot for 1 hour, or until doubled in size.
Prepare the filling by mixing brown sugar and cinnamon in a small bowl.
Once the dough has risen, punch it down to release air. Transfer it to a floured surface and roll into a rectangle, approximately 14×16 inches.
Spread softened butter over the dough, then sprinkle with the cinnamon-sugar mixture.
Tightly roll the dough into a log.
Use unflavored dental floss or a sharp knife to cut the log into 9 even rolls. Place them in a greased 9×13 baking pan. Cover with a damp cloth and let rise for another hour.
During the final rise, preheat the oven to 350°F. Once risen, bake the rolls for 20-25 minutes, or until golden brown.
Let the rolls cool before frosting.
To make the frosting, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth. Spread the frosting over the cooled rolls.
Tips and Notes
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat rolls in the microwave for 15-20 seconds to refresh their softness.
- To freeze, wrap unfrosted rolls tightly in plastic wrap and store in an airtight container. Thaw overnight in the fridge and warm before frosting.
- For a nut-free option, ensure all ingredients, especially dairy-free substitutes, are free from cross-contamination.
- To make ahead, prepare and refrigerate the rolls after cutting and placing them in the baking pan. Let them come to room temperature before the second rise and baking.
Cinnamon Roll Recipe
Ingredients
- 1 cup milk warmed to 110 degrees F – we use Oatly full fat for dairy free
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 2 large eggs room temperature
- 1/3 cup butter melted – we use Country Crock Plant Butter for dairy free
- 1/2 teaspoon salt
- 4 cups all-purpose flour
Cinnamon Roll Filling
- 1 cup light brown sugar
- 2 tablespoons ground cinnamon
- 1/3 cup butter softened
Cream Cheese Frosting
- 4 oz cream cheese 1/2 cup softened, we use Violife (in the cardboard) or Trader Joe's brand for dairy free
- 1/2 cup butter softened- we use Country Crock Plant Butter for dairy free
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Place the warm milk into your stand mixer bowl or a large bowl and sprinkle in the yeast with the sugar. Let sit for 5 minutes to activate the yeast.1 cup milk, 2 1/4 teaspoons active dry yeast, 1/3 cup granulated sugar
- Once the yeast is foamy (bloomed) you can add in the eggs and melted butter and mix until combined. Then add in the flour mixed with salt one cup at a time, we use our Danish whisk to mix by hand until the dough pulls away from the sides of the bowl and the dough is smooth. If the dough is sticky add 1 tablespoon more flour at a time. Knead the dough for about 5-6 minutes once it comes together.2 large eggs, 1/3 cup butter, 1/2 teaspoon salt, 4 cups all-purpose flour
- Once you’re done kneading the dough add the dough to an oiled bowl and toss the dough in the oil. Cover with a damp cloth in a warm area in the kitchen and let it rise for 1 hour so it can double in size.
- When it’s been about 45 minutes prepare the cinnamon roll filling by combining the brown sugar and cinnamon in a small bowl.1 cup light brown sugar, 2 tablespoons ground cinnamon
- When the dough has risen to double in size you can release the air by pushing your fist into the dough.
- Trasnfer the dough to a floured surface and roll it out into a large rectangle about 14-16 inches long. Spread the softened butter onto the dough and then sprinkle with the cinnamon sugar mixture.1/3 cup butter
- Next tightly roll up the dough starting on one end and then move your hands down to the other hand so you can roll it tightly and evenly.
- Cut the cinnamon roll log into 9 rolls using unflavored dental floss or a sharp knife.
- Place the slice cinnamon rolls into a greased 9×13 baking pan and cover with a damp cloth and let the dough rise for another hour.
- When it’s 45 minutes into the hour you can preheat the oven to 350 degrees F.
- Remove the cloth from the rolls and bake for 20-25 minutes or until the tops are browning nicely.
- Let the cinnamon rolls cool before frosting.
- While the cinnamon rolls are cooling combine the cream cheese frosting ingredients in a bowl and beat until fully combined.4 oz cream cheese, 1/2 cup butter, 1 cup powdered sugar, 1/2 teaspoon vanilla extract
- Once the cinnamon rolls are cooled spread the cream cheese frosting onto the rolls.
Nutrition
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