Homemade Cinnamon Rolls

Cinnamon Roll on a white plate with milk in the background.

5 from 1 vote

These soft and tender Homemade Cinnamon Rolls have a sweet, flavorful filling and smooth frosting. Perfect for breakfast, brunch and snack, these are sure to be your new go-to!

Prep Time35

Cook Time20

Rise Time2

Total Time2 55

Course: bread, Breakfast

Keyword: cinnamon rolls, rolls, yeast bread

Servings: rolls

Calories: 472kcal

Author: Kelsey Byrnes

Ingredients

Cinnamon Roll Dough

1 packet (or 2 1/4 teaspoon) quick rise yeast
1/3 cup + 2 teaspoons sugar divided
1/4 cup warm water 110-115°F
2/3 cup very warm milk
1/3 cup mashed potatoes
1/4 cup butter softened
1 egg yolk
1/2 teaspoon salt
1 teaspoon vanilla
3 1/2 cups all purpose flour

Cinnamon Roll Filling

6 tablespoons butter melted
3/4 cup sugar
1 tablespoon flour
1 tablespoon ground cinnamon

Buttercream Frosting (Can also use Cream Cheese Frosting - see recipe in notes below!)

6 tablespoons butter softened
2 cups powdered sugar
1 tespoons vanilla
1 1/2 - 2 tablespoons milk

Instructions

Make the Dough

In a small bowl, add the yeast and 2 tsp sugar to the water (be sure that the water is 110-115°F). Give it a stir and set aside.
In the bowl of a stand mixer fitted with the dough attachment, add the warm milk, 1/3 c sugar, mashed potatoes, butter, egg yolk, salt and vanilla. Stir until the butter is melted.
Add 1 cup of the flour and stir to combine.
Pour in the yeast mixture (should have risen a bit and look foamy) and stir.
Add the remaining flour. Knead the dough (by hand for 12 minutes) or by using the stand mixer on low speed for 10 minutes. The dough will be a bit sticky, but you should be able to touch the dough lightly with your finger and have it not stuck to your finger. (It might pull a bit, but should release from your finger). If it's too sticky, add an additional 1/4 - 1/2 cup flour and knead an additional few minutes to make sure its well-incorporated.
Using greased hands, gather the dough into a ball and place into a greased glass bowl. Cover with plastic wrap and set in a warm place to rise for 60-90 minutes.

Fill and Shape the Rolls

While the dough is rising, make the filling by combining the butter, sugar, flour and cinnamon; set aside.
Once the dough has doubled in volume, punch it down and then lay it on a greased countertop. Roll the dough into a large rectangle (mine was about 17" x 19").
Dollop the cinnamon mixture over the dough and spread carefully with the back of a spoon.
Roll the dough up.
Use a piece of fishing line or unflavored floss to cut the dough into 12 equal pieces.
Place the rolls into a greased 9x13" pan. Cover with plastic wrap and let rise in a warm place for 30-60 minutes, or until puffy and noticeably larger.

Bake the Cinnamon Rolls and Frost

Preheat oven to 350°.
Once the oven is preheated, bake the rolls for 18-22 minutes or until a light golden brown on top and a thermometer stuck into the center of a roll registers 190°F.
To make the frosting, beat the butter until fluffy. Add the powdered sugar, vanilla and 1 tbsp milk. Beat until smooth and creamy, adding a tablespoon of milk if needed.
Spread the frosting over the rolls and serve warm!

Notes

Cream Cheese Frosting: If you prefer a cream cheese frosting (rather than buttercream), mix the following ingredients....

8 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
1/2 - 1 tablespoon milk

Nutrition