Easy Homemade Cinnamon Rolls (Soft Bread Flour Recipe)

Be the first to rate this recipe!0.0 from 0 votes

These easy homemade cinnamon rolls are soft, fluffy and swirled with buttery brown sugar and cinnamon, then finished with a thick vanilla icing. Bread flour gives the dough a tender, slightly chewy pull, and a stand mixer does all the kneading, so the hands-on work is simple even if you have never baked with yeast before.

The recipe makes 12 generous rolls. Plan on about 3 1/2 hours from start to finish, most of it rising time while you relax. They are perfect for weekend breakfasts, holiday mornings and brunch with friends.

Why You’ll Love These Easy Homemade Cinnamon Rolls

• Soft and fluffy: bread flour, butter, egg and warm milk make a rich, pillowy dough.
• Stand mixer kneading: no tiring hand kneading required.
• Classic filling: butter, brown sugar and cinnamon in every layer.
• Simple icing: four ingredients whipped smooth in minutes.
• Freezer friendly: bake ahead or freeze unbaked for an easy morning.
• Just 12 pantry ingredients across the dough, filling and icing.

Ingredients for Easy Homemade Cinnamon Rolls

Here is everything you need, in US measurements with approximate grams.

For the Dough

• 3 cups (390 g) bread flour: spoon and level it into the cup.
• 2 teaspoons instant yeast: also sold as rapid-rise or bread machine yeast.
• 3 tablespoons (38 g) sugar.
• 1/2 teaspoon salt.
• 1 large egg: at room temperature.
• 4 tablespoons (57 g) butter: softened.
• 3/4 cup (180 ml) warm milk: about 110°F, warm to the touch but not hot. Add extra milk 1 tablespoon at a time if the dough looks dry.

For the Filling

• 5 tablespoons (71 g) butter: very soft and spreadable.
• 1/2 cup (100 g) packed brown sugar.
• 1 tablespoon ground cinnamon.

For the Icing

• 3 tablespoons (43 g) butter: softened.
• 2 cups (240 g) powdered sugar.
• 1 teaspoon vanilla extract.
• 3 tablespoons milk.

How to Make Homemade Cinnamon Rolls

This recipe for homemade cinnamon rolls follows a simple rhythm: mix, rise, fill, rise again and bake.

Step 1: Make the Dough

1. Add the bread flour, instant yeast, sugar and salt to the bowl of a stand mixer fitted with the dough hook. Mix on low to combine.
2. Add the softened butter and the egg, then slowly pour in the warm milk with the mixer running on low.
3. Increase to medium and knead for 10 minutes, until the dough is smooth, elastic and pulls away from the sides of the bowl. If it looks dry or shaggy, add more milk 1 tablespoon at a time.

Step 2: First Rise

1. Shape the dough into a ball, place it in a lightly greased bowl and cover with plastic wrap or a clean towel.
2. Let it rise in a warm spot for about 2 hours, until doubled in size.

Step 3: Fill and Roll

1. Punch the dough down and roll it on a lightly floured surface into a rectangle about 16 x 12 inches.
2. Spread the 5 tablespoons of soft butter evenly over the dough, all the way to the edges.
3. Mix the brown sugar and cinnamon and sprinkle it evenly over the butter.
4. Starting from a long side, roll the dough up tightly into a log and pinch the seam closed.
5. Cut the log into 12 equal rolls with a sharp knife or unflavored dental floss.

Step 4: Second Rise

1. Place the rolls on a parchment-lined baking sheet, leaving space between them so they can grow.
2. Cover and let them rise for about 1 hour, until puffy. Near the end, heat the oven to 350°F (175°C).

Step 5: Bake

1. Bake for about 20 minutes, until the rolls are light golden brown and cooked through. The center of a roll should read about 190°F on an instant-read thermometer.

How to Make Homemade Icing for Cinnamon Rolls

While the rolls bake, beat the softened butter, powdered sugar, vanilla and milk together with a mixer until smooth and creamy. Add a few drops more milk for a thinner glaze or a little more powdered sugar for a thick, spreadable frosting.

Let the rolls cool for a few minutes, then spread the icing over the top. Warm rolls melt the icing slightly so it seeps into every swirl; for a thicker layer, wait 10 to 15 minutes.

Whatever you do, do not taste the raw dough. It contains uncooked flour and egg, and the FDA explains why raw flour should not be eaten until it is baked.

Can You Use Bread Flour for Cinnamon Rolls?

Yes, and it is one of the secrets to the best homemade cinnamon rolls. Bread flour has more protein than all-purpose flour, which builds a stronger gluten network. The result is a soft but sturdy roll with a lovely bakery-style chew that holds its swirl without collapsing.

If you only have all-purpose flour, you can use the same amount. The dough may feel a little stickier, and the rolls will be slightly more tender and cake-like. Add an extra tablespoon or two of flour if it does not pull away from the bowl.

Tips for the Best Homemade Cinnamon Rolls

Check the Milk Temperature

Milk that is too hot can kill the yeast. Aim for warm, about 110°F, similar to a comfortable bath.

Do Not Rush the Rise

Rising times depend on your kitchen. Go by size, not the clock: the dough should double, and the rolls should look puffy and touch each other slightly.

Keep the Butter Soft

Very soft butter spreads without tearing the dough. Cold butter will drag and leave gaps in the filling.

Roll Tightly

A snug log gives neat, even spirals. Use floss to cut clean rolls without squashing them.

Do Not Overbake

Pull the rolls when they are just golden. A few extra minutes can dry them out.

Variations

• Cream cheese icing: beat in 2 oz softened cream cheese with the butter.
• Nutty: sprinkle chopped pecans over the filling.
• Apple: add finely diced apple to the filling, or try our cinnamon roll apple pie cups for a shortcut treat.
• Orange: add 1 teaspoon orange zest to the dough and icing.

How to Store Homemade Cinnamon Rolls

Keep iced easy homemade cinnamon rolls covered at room temperature for up to 2 days, or in an airtight container in the fridge for up to 5 days. Rewarm single rolls in the microwave for 15 to 20 seconds to bring back the soft texture.

Because the icing contains butter and milk and the dough contains egg, refrigerate leftovers if your kitchen is warm. The FDA offers simple guidance on egg safety at home.

How to Freeze Homemade Cinnamon Rolls

Baked: Cool completely, wrap tightly without icing and freeze for up to 3 months. Thaw at room temperature, warm in a 300°F oven for about 10 minutes, then ice.

Unbaked: After cutting, place the rolls on the lined sheet, cover tightly and freeze until solid, then transfer to a freezer bag. The night before, set them back on a lined sheet in the fridge to thaw, then let them rise 1 to 2 hours at room temperature and bake as directed.

What to Serve With Easy Homemade Cinnamon Rolls

Serve easy homemade cinnamon rolls with coffee, cold milk and fresh fruit for a cozy breakfast. On a brunch table they sit nicely next to cinnamon sugar French toast muffins and fluffy doughnut rings.

If you love baking with yeast, try our Czech poppy seed roll next, or bake a quick eggnog bread for the holidays.

Frequently Asked Questions

Can you freeze homemade cinnamon rolls?

Yes. Freeze them baked without icing, or unbaked after shaping. Both keep well for up to 3 months.

Can I make them the night before?

Yes. After shaping, cover the rolls and refrigerate overnight. In the morning, let them sit at room temperature for 1 to 1 1/2 hours until puffy, then bake.

Can I use active dry yeast?

Yes. Use the same amount, but dissolve it in the warm milk with a pinch of the sugar for 5 to 10 minutes until foamy before adding it to the flour. The rise may take a little longer.

Why are my cinnamon rolls dry?

Usually too much flour or overbaking. Spoon and level the flour, add milk if the dough is stiff, and pull the rolls as soon as they turn golden.

Can I make them without a stand mixer?

Yes. Mix the dough with a wooden spoon, then knead by hand on a floured surface for 10 to 12 minutes until smooth and elastic.

Be the first to rate this recipe!0.0 from 0 votes