How to Make Cinnamon Rolls
Skip the store bought fare and make your own ooey-gooey cinnamon rolls at home.
The scent of baked cinnamon rolls is hard for anyone to resist, but the sweet dough and gooey cinnamon filling make them downright addictive. These sweet and tender rolls owe their soft texture to a brioche-like dough made with plenty of milk, butter, sugar, and eggs. Enjoy a cup of coffee as the dough rises and you'll have hot, fresh rolls ready just in time for breakfast.
Dissolve Yeast in Milk
To make the cinnamon roll dough, warm one cup of milk in the microwave or in a small pot on the stove. The milk should not be hot, but pleasantly warm like bath water. Dissolve one 1/4 oz. sachet of yeast (about 2 1/4 tsp) in the milk and let it rest for about 5 minutes, or until it becomes frothy on top.
Combine Wet Ingredients
Meanwhile, whisk together two large eggs, 1/2 cup granulated sugar, and 1/3 cup melted butter in a large bowl. Whisk the yeast and milk into the egg and sugar mixture until they're evenly combined.
Let Dough Rise
Add four cups of all-purpose flour to the bowl and stir until a ball of dough forms. Turn the dough out onto a lightly floured surface (or just use any residual flour left in the bottom of the bowl) and knead the dough briefly until it is smooth and even. Form the dough into a ball, place it in a greased bowl, cover loosely, and let it rise for one hour or until double in volume.
Begin preheating the oven to 400 degrees. Punch down the risen dough and transfer it to a lightly floured work surface. Using your hands, flatten, stretch, and shape the dough into a rectangle. Use a rolling pin to roll out the rectangle until it is approximately 16 inches by 24 inches and about 1/4 inch thick.
Make Your Filling
To make the filling, stir together one cup of packed brown sugar, 1/3 cup melted butter, and 2 1/2 tablespoons of cinnamon. Spread the cinnamon filling over the dough, trying to get as close to the edges as possible. Starting with one of the long sides of the rectangle, roll the dough up into a long log.
Get Ready to Bake
Use a very sharp chef's knife or a serrated bread knife to carefully slice the log into 12 equal portions. Drag the knife back and forth and let the blade slice through the soft dough with only the weight of the blade. To help make each portion the same size, first cut the log in half, then into quarters. Slice each quarter into three equal sized pieces. Arrange the cinnamon rolls in a greased pie plate or 9x9 inch casserole dish.
Be sure not to place downward pressure on the knife as you cut, as this will flatten the rolls. For individual rolls, place each section into the greased well of a muffin tin, or onto a baking sheet covered with parchment, leaving two to three inches between each roll.
Bake & Let Cool
Bake the cinnamon rolls in a preheated, 400 degree oven for 12-15 minutes, or until puffed and golden brown. Although it's tempting, let the cinnamon rolls cool for five to ten minutes before adding your favorite icing. If the rolls are too hot when the icing is added, it will simply melt in and disappear instead of forming a thick, luscious layer on top.
Add Your Glaze
A thick and tangy cream cheese icing pairs well with these soft rolls, but a simple glaze made with milk and confectioners sugar can be drizzled over top in a decorative pattern. Whichever icing you choose, these delicious rolls will make any breakfast or brunch memorable. Get our most popular recipe for cinnamon roll glaze >>
Plus: Get our most popular cinnamon roll recipe >>