Cinnamon Rolls made from scratch that yield feather-light sweet rolls with pecans, cinnamon and a lovely vanilla glaze. Best cinnamon roll recipe ever!
Cinnamon Rolls are a family favorite and I make them often. This is the recipe I keep going back to – it takes some time, but yields the best textured, light and feathery sweet rolls with perfectly sweet filling and a simple vanilla glaze. It makes a pan full: 13 large rolls or even more smaller rolls.
Remember to fully knead. The recipe below kneads for 6 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time.
Mini White Bread Cinnamon Rolls
Weather can affect your ingredients. If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. (I try not to add too much flour because your bread will be more dense.) When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
After the first rise, don’t overwork the dough. I usually knead and shape my dough as quickly as possible.Your glaze should be smooth, but not runny. If you spread a thicker glaze on warm rolls, it melts a bit and covers the rolls without running off.
Cinnamon Raisin Buns: Soft & Lightly Sweet!
Ahhh, it’s heavenly! Don’t let the steps involved in making these baked goods scare you away- they really are quite easy and
. Trust me. I like to make them during the day so that we can enjoy them after dinner for dessert…as well as with breakfast the following morning!
First, spray the bottom and sides of a large jelly roll pan with the cooking spray. Then, combine milk and sugar. Add yeast and let proof for about 7-8 minutes, until yeast is bubbling. Add remaining dough ingredients, save 1 cup of flour. Begin mixing, adding the last cup of flour slowly. You’ll want the dough to be slightly sticky. Knead dough for 5-6 minutes, until it’s smooth and springy.
Cinnamon Raisin Rolls Recipe
Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Sprinkle flour lightly on a counter top or large cutting board. Punch dough to deflate it. Roll dough into a 15×10-inch rectangle.
To make cinnamon roll filling, combine brown sugar, cinnamon and raisins or nuts. Set aside. Brush 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with the sugar-cinnamon mixture. Beginning with the long side, roll dough up tightly. Pinch edge of dough into the roll to seal edge.
Using a sharp serrated knife or length of dental floss, cut roll into 1.5-2 inch slices. Place slices slightly apart in the pan. Let rise in a warm place about 30 minutes or until dough has doubled in size. Heat the oven to 350°F. Bake 20-25 minutes or until golden brown. Cool 5 minutes.
Frosted Cinnamon Rolls Recipe: How To Make It
In a small bowl, stir glaze ingredients until smooth. Pour glaze over the tops of cinnamon rolls, allowing it to cover the rolls and drip down the sides.
The best time to eat these Homemade Cinnamon Rolls is when they’re fresh. Although Cinnamon Rolls can keep, they are definitely the tastiest when they have cooled after the oven.
Calories: 340 kcal | Carbohydrates: 60 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 29 mg | Sodium: 228 mg | Potassium: 155 mg | Fiber: 2 g | Sugar: 29 g | Vitamin A: 235 IU | Vitamin C: 0.2 mg | Calcium: 41 mg | Iron: 1.9 mg
World's Best Cinnamon Roll Recipe
I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...If you guys have never tried making a homemade cinnamon rolls recipe with a simple sweet dough (brioche style) instead of regular bread dough, you are totally missing out. These are the FLUFFIEST homemade cinnamon rolls of your life, I promise! They are very easy, and you can make them overnight!
The other day Truman and I stopped by the grocery store on the way home from kindergarten. He found a toy that he wanted, and I said no, and then the world exploded. 0-to-60 meltdown. At one point he screamed, “But Mom, Christmas is about GIVING!” I just about died laughing at that one, but then he quickly followed it up with, “And besides, I’M HUNGRY!!”
You know what, I have to give serious props to this 5-year-old-kid for being able to identify the root cause of his tantrum. I never realize I’m hangry until after I’ve eaten something.
Clone Of A Cinnabon Recipe
Speaking of hangry…I have been on a MISSION my friends. A cinnamon roll mission. It’s serious business, finding a cinnamon roll that is so soft and fluffy and absolutely perfect that it will make you want to cry tears of joy.
I am a little picky about cinnamon rolls. Okay, a lot picky. I used to accept any and all cinnamon rolls that came my way, but lately I’ve just been a little underwhelmed with the cinnamon rolls in my life. (“I know you can be overwhelmed, and I know you can be underwhelmed, but can you ever just be…whelmed?” “I think you can in Europe!” (Name that movie!)
My main complaint is that most cinnamon rolls are too dry. Does anyone else feel this way? Any cinnamon roll coming hot out of the oven is going to be hard to argue with, but the real test comes when brunch is over and the leftover cinnamon rolls have cooled, and you’re going back for seconds as a late afternoon treat. Even on the day they were baked, many of the cinnamon roll recipes that I’ve tried were just DRY.
Cinnamon Roll Bread
I feel like a lot of cinnamon roll recipes solve the problem of not-great-dough by PILING on the brown sugar filling and cream cheese frosting to achieve the gooey factor. Now, I’m no heretic, I love a really thick and gooey filling and a healthy slather of frosting (and today’s recipe does not skimp), but I also just need the actual roll part to be soft and fluffy and not just a medium for frosting. This recipe delivers 100%. Here is everything you’re going to need!
Um yes, there is butter in all the sections of this recipe (dough, pan, filling, icing), for a grand total of 4 sticks. 1 pound, in all. DID I SAY BEST OR DIDN’T I?
Here’s a quick overview of the basic steps before you dig into the details below. It’s true, there are a lot of steps, but don’t worry, it’s pretty simple to follow. And all instructions are given in the recipe card below! I got you!
Homemade Cinnamon Rolls {secret Ingredient}
Did you catch all that funny business about refrigerating the dough, and letting the dough rise with a pan of boiling water? These aren’t your average cinnamon rolls, I told you. Let me explain.
You can take any basic dinner roll recipe and turn it into homemade cinnamon rolls. Instead of shaping into balls, just roll the dough into a rectangle and slap on some cinnamon sugar. That’s what almost every cinnamon roll recipe that I researched calls for. Almost ever recipe I saw calls for warm liquid and yeast, combined with softened butter/shortening, eggs, sugar, and THEN add flour until the dough is workable.
The ingredients for this recipe are essentially the same, but with WAY less flour than you would normally add. And a lot more butter. (ALLLL THE BUTTER). Like double the amount you see in most roll recipes.
Best Cinnamon Rolls Recipe (soft & Fluffy)
This of course makes a super sticky dough that is impossible to roll out. That’s where the chill step comes in. Instead of leaving the dough in a warm place to rise for an hour like most recipes, we’re sticking our lovely dough straight into the fridge.
Before and after rising. Ain’t she a beaut? The dough is really easy to work with once it has chilled, I promise.
I learned about this type of sweet dough when my mother-in-law Kris made these Ultimate Sticky Buns from Epicurious. (Which are amazing, btw.) My final recipe is a little different, but it’s the same idea. Proof the yeast, stir together all the ingredients (including the minimal amount of flour), and then add softened butter in increments. Regular bread dough is just never going to measure up
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