The Classic Cinnamon Roll Recipe

Learning how to make cinnamon rolls is very easy with this recipe.

Perhaps what you’ll learn to love about this recipe is how easy it is to adjust the spices and add to it. If you like raisins or nuts, it is so simple to add up to 1 cup each after you put on the topping. Don’t have any butter? Use margarine instead! Really love cinnamon? Add up to 1 tbs of spice to your mix (too much and it may be a little bitter.) Adore icing? Double or even triple the amount.

Once you begin making these, you’ll want to bake them often. And both the dough and finished cinnamon roll freezes very well. So you can make these well in advance. You can even plan them the day before for breakfast by simply refrigerating after shaping the dough.

Finally, if you really love this cinnamon roll recipe, I encourage you to do a search for more cinnamon rolls or even sticky buns on this website. We really love making all types of cinnamon rolls and cinnamon buns. From light in calories to incredibly indulgent like this recipe.

How about we look at some photos of these fabulous cinnamon rolls and we share a recipe on how to make them? You must be starving after reading all that!

Also, do you need more help learning how to make this wonderful cinnamon buns recipe? Check out the video below where we show you how to make them by hand! These are so delicious!

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Classic Cinnamon Rolls

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These are the classic version of cinnamon rolls, but in a larger size! If you love cinnamon buns, you won't be disappointed. They are easy to make and can be made the night before. The also freeze very well so you can have homemade cinnamon rolls for weeks.

Prepare: 20 minutes mins

Bake: 25 minutes mins

Additional TimeRest Time: 2 hours hrs 30 minutes mins

Total: 3 hours hrs 15 minutes mins

Servings: 12 rolls

Ingredients

For the Dough

• 3 ⅔ cups (550g) flour
• 1 cup (240mL) milk
• 2 large (100g) eggs
• ¼ cup (56g) butter or margarine
• ¼ cup (50g) sugar
• 2 tsp (7g) yeast
• 1 tsp (5g) salt

For the Filling

• ½ cup (113g) brown sugar
• ¼ cup (57g) melted butter or margarine
• 1 tbs (9g) flour
• 2 tsp (4g) cinnamon

For the Topping

• 1 cup (250g) powdered sugar
• 3 tbs (45mL) milk
• ¼ tsp (1.25mL) vanilla extract

Instructions

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For the Dough

• Heat milk and butter until butter melts or temperature is 100°F (38C.) Add yeast and stir well. Let sit 5 – 10 minutes or until bubbles begin to form.
• Add eggs, flour, salt and sugar into a bowl with the heated milk mixture. Stir until shaggy dough forms. Turn dough out onto a clean work surface.
• Knead 8-10 minutes or until the dough is smooth and is easily stretched without tearing.
• Cover and let rest for 1 – 2 hours or until double in size.
• Turn dough out onto a clean surface and roll into a 12×18" (30×45 cm) rectangle.

For the Filling

• Evenly coat the dough with melted butter, leaving a 1/2" (1.25cm) space on one of the 12" (30cm) edges free of butter.
• In a small bowl, stir together sugar and cinnamon. Sprinkle the filling on top of the butter.
• Starting from the 12" (30cm) side with butter and filling, roll into a log. Cut into 12 slices.
• Generously grease a 9×13" (23×33 cm) baking dish with cooking oil, spray or butter.
• Place slices into pan, about 1" apart (2.5 cm.)
• Cover and allow to rest 60 minutes.
• When there is 15 minutes left in the rise, preheat oven to 375°F (190°C.)
• Bake 20 – 25 minutes or until rolls are golden brown and center reaches 190°F (88C.)

For the Topping

• In a measuring cup or small bowl, pour in powdered sugar and vanilla. Add milk 1 teaspoon at time until desired consistency.
• Drizzle over the top of the cinnamon buns after they have cooled 10 minutes.

Notes

If you are using a thin or dark colored baking dish, you may wish to reduce the temperature to 350°F (180°C) to prevent over browning.  If rolls are browning too quickly, you may wish to tent the bread the last 5-10 minutes of baking by placing aluminum foil loosely on top of the bread.

Temperature that reaches above 120°F(49°C) begins to damage yeast which leads to a poor rise in the dough.  The yeast will die off at 138°F (59°C) and your dough will fail to rise.  If you get the milk too hot, simply cool it several minutes before adding the yeast.  Failure to do so will prevent dough from rising.

If desired, after shaping you can cover and refrigerate these overnight.  Bring to room temperature 1/2 hour and let rise until nearly double in size before baking.

An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you’re using active dry yeast, modern varieties generally don’t need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.

Always check the manufacturer’s instructions on your yeast package for the best results.