There’s something about homemade cinnamon rolls that feels like home. The warm smell of butter, sugar, and cinnamon filling your kitchen, the soft dough rising under a tea towel, and that first bite of a gooey, fluffy roll is pure comfort.
The very first yeast recipe I ever made was cinnamon rolls. I remember feeling a little intimidated (yeast can seem scary at times), but once I got through that first rise and saw that dough puff up like magic, I was hooked. If you’ve been nervous to try baking with yeast, this is the perfect beginner friendly recipe to start with.
This version comes from an old cookbook I treasure, and its everything you want in a classic homemade cinnamon roll. It has a soft buttery dough, a generous swirl of cinnamon sugar, and just the right amount of sweet frosting on top. It’s great for holidays, brunch, freezing for later, or a weekend breakfast treat for the family.
Why These Homemade Cinnamon Rolls are Worth Making
- Beginner friendly yeast dough
- Soft and fluffy every time
- Made with pantry staples
Ingredients for Homemade Cinnamon Rolls
- Whole milk, butter, sugar, salt
- Active dry yeast
- Warm water (110-115 degrees F)
- Eggs and vanilla extract
- Flour (all purpose or bread flour)
- Ground cinnamon
- Heavy cream
- Frosting
Full recipe is at the bottom of this post but keep reading for tips to make sure they turn out just right.
Step-by-Step Tips for Homemade Cinnamon Rolls
In a small bowl, sprinkle yeast over 1/2 cup of warm water (110 to115 degrees F). Stir completely to dissolve. Allow yeast to bloom.
In a mixing bowl, combine warm milk, melted butter, sugar and salt. Stir until blended.
To the milk mixture add the yeast mixture, eggs, vanilla and 5 cups of flour. (I always start with 5 cups and add more if needed).
Mix with dough hook attachment until dough comes together. Dough should be tacky or pull away from the sides of the bowl. Continue to knead with dough hook for 5 to 7 minutes or knead by hand for 10 minutes.
Place dough in a clean greased bowl; turn dough over so all surfaces are greased. Cover with a tea towel or fabric bowl cover. Place dough in a warm spot until it doubles in size.
Meanwhile, in a small bowl add 3/4 cup of sugar, cinnamon, and 3 tablespoons of melted butter. combine.
Once dough has doubled in size, punch it down. Transfer to clean surface to roll into a 8 x12 inch rectangle.
Spread cinnamon mixture evenly over dough.
Roll long side to long side jelly-roll fashion. Cut dough into 12 one inch slices and place in a greased 9 x 13 baking pan. Cover pan with tea towel and allow to rise until doubled in size.
To the pan, pour 1 cup of heavy cream over the rolls. Heavy cream enhances the cinnamon rolls making them incredibly soft, moist, and rich.
Pre-heat oven to 375 degrees F. Baked rolls for 20 to 25 minutes.
While cinnamon rolls are baking make the frosting.
Remove rolls from oven and allow to cool for about 5 minutes before frosting.
Don’t fear the yeast
If your new to working with yeast, the key is to make sure your liquid is warm but not hot (between. 110-115 degrees F). Too hot and it will kill the yeast. Too cool and it won’t activate. Once you see the mixture get foamy, you’re golden.
Give it time to rise
The dough needs to rise twice: once after kneading, and again after shaping into rolls. This helps them get light and fluffy. Set the bowl in a warm place and cover with a clean towel or fabric bowl cover.
Roll it tight
When you roll up the dough, start from the long edge and roll it jelly-roll style. Keep it tight for a nice swirl, but not so tight that all the filling squeezes out.
Slice
Use a serrated knife or unflavored dental floss to slice the rolls without squishing the dough.
How to Store and Reheat Homemade Cinnamon Rolls
Once cooled, store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
To reheat: Wrap in foil and warm in a 350 for degree F oven for about 5 minutes or microwave for about 15 to 30 seconds (not wrapped in foil).
You can also freeze baked rolls (with or without frosting) and warm them up later for a quick homemade treat.
Homemade Cinnamon Roll FAQ
Do I need a stand mixer?
Nope! This recipe uses a mixer early on, but you can make this dough completely by hand.
Can I make the dough ahead of time?
Yes. After the first rise, shape the rolls and place them in the pan, and refrigerate overnight. Let them come to room temperature and rise before baking.
Can I freeze the cinnamon rolls before baking?
Yes! Shape them, then freeze the unbaked rolls. When ready to bake, thaw, let them rise and bake as usual.
Final Thoughts
Homemade cinnamon rolls may seem like a weekend project, but once you try this recipe, you’ll see that they are not as complicated as they look. If this is your first time baking with yeast, I hope this post gives you the confidence to dive in. And if you are already a homemade cinnamon roll lover, you are in for a treat.
If you love the warm cinnamon-sugar flavor of these rolls, you’ve got to try my Apple Snickerdoodle Bars. They are soft, chewy, and loaded with that same cozy fall spice. Perfect for when you want a quick dessert without waiting on dough to rise.
Let me know if you make them! Leave a comment below or tag me on Instagram @thepickledfarmhouse so I can cheer you on. Nothing makes me happier than seeing these rolls come to life in your kitchen.
The Best Homemade Cinnamon Rolls (From Scratch)
Ingredients
Method
- In a small bowl, sprinkle yeast over 1/2 cup of warm water (110 to115 degrees F). Stir completely to dissolve. Allow yeast to bloom.
- In a mixing bowl, combine warm milk, melted butter, sugar and salt. Stir until blended.
- To the milk mixture add the yeast mixture, eggs, vanilla and 5 1/2 cups of flour. (I always start with 5 cups and add more if needed).
- Mix with dough hook attachment until dough comes together. Dough should be tacky or pull away from the sides of the bowl. Continue to knead with dough hook for 5 to 7 minutes or knead by hand for 10 minutes.
- Place dough in a clean greased bowl; turn dough over so all surfaces are greased. Cover with a tea towel or fabric bowl cover. Place dough in a warm spot until it doubles in size.
- Meanwhile, in a small bowl add 3/4 cup of sugar, cinnamon, and 3 tablespoons of melted butter. combine.
- Once dough has doubled in size, punch it down. Transfer to clean surface to roll into a 8 x12 inch rectangle.
- Spread cinnamon mixture evenly over dough.
- Roll long side to long side jelly-roll fashion. Cut dough into 12 one inch slices and place in a greased 9 x 13 baking pan. Cover pan with tea towel and allow to rise until doubled in size.
- To the pan pour 1 cup of heavy cream over the rolls.
- Pre-heat oven to 375 degrees F. Baked rolls for 20 to 25 minutes.
- Whiles rolls are baking make the frosting. In a medium bowl, mix powdered sugar, milk, and vanilla until very well blended. Set aside.
- Remove rolls from oven and allow to cool for about 5 minutes before frosting.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
