Homemade Cinnamon Rolls

"nothing better than cinnamon rolls made from scratch!"
photo by mitziadelle photo by mitziadelle
photo by mitziadelle
photo by mitziadelle photo by mitziadelle
photo by mitziadelle photo by mitziadelle
photo by mitziadelle photo by mitziadelle
Ready In:
24 rolls




  • To make the dough:

  • mix together 2 cups flour and salt, set aside.
  • mix warm water, sugar, and yeast in a 2 cup measuring cup and set in a warm place for about 10 minutes (slightly warm oven works well) or until frothy.
  • heat the milk and ½ cup of the butter in microwave until butter is melted, stirring occasionally.
  • pour milk mixture into the flour mixture and beat until smooth (stand mixer works best).
  • add the yeast mixture and ½ teaspoon of vanilla and continue beating.
  • add egg and 1 cup flour and beat for another 2 minutes.
  • switch beater tool on stand mixer to dough hook.
  • gradually add enough flour to make a soft dough (another cup or two) it will be slightly sticky and spongy.
  • knead dough, cover and rest in bowl in warm oven for 20 minutes.
  • when dough has risen, roll out into a rectangle, approx ¼ inch thick.
  • spread melted butter over top, leave a ½ inch border all the way around.
  • to make the filling:

  • combine brown sugar and cinnamon, increase amounts if necessary to cover the area.
  • sprinkle filling over the butter, leaving the ½ inch border.
  • roll the dough from the long side, keeping it as tight as possible.
  • when you get to the end, pinch the dough along the edge to seal.
  • cut into 24 rounds, using a strong thread (slide underneath roll and “cross” thread to cut dough).
  • place rolls on a greased pan (I use stoneware and grease lightly with coconut oil) and bake at 375 degrees for 20-30 minutes until golden brown.
  • let cool slightly, then top with glaze.
  • to make glaze:

  • combine powdered sugar, about 2 tablespoons melted butter, 1/2 teaspoon vanilla, hot water and stir until smooth.

Questions & Replies

Got a question? Share it with the community!


  1. If I were writing this recipe I would have noted 4 oz melted butter in milk, then 4 oz for icing. I melted an entire block , 8 oz in the milk and soon after realized I should have only melted 4 oz. I used the expensive Irish Kerrygold butter. I had to make another entire batch then try to blend the dough. Amazing that the results were delish. I will rewrite this for my own recipe book. I used cream cheese icing..real , real good.


  1. Can you make these without dry yeast?



Find More Recipes