HOMEMADE CINNAMON ROLLS

Cinnamon Rolls made from scratch that yield feather-light sweet rolls with pecans, cinnamon and a lovely vanilla glaze. Best cinnamon roll recipe ever!

Cinnamon Rolls are a family favorite and I make them often. This is the recipe I keep going back to- it takes some time, but yields the best textured, light and feathery sweet rolls with perfectly sweet filling and a simple vanilla glaze. It makes a pan full- 13 large rolls.

Cinnamon Rolls made from scratch that yields feather-light sweet rolls with pecans, cinnamon and a lovely vanilla glaze. Best cinnamon roll recipe ever tried!

How to make the best cinnamon rolls:

  • Remember to fully knead. The recipe below kneads for 6 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time.
  • Weather can affect your ingredients. If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. (I try not to add too much flour because your bread will be more dense.) When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
  • In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
  • After the first rise, don’t overwork the dough. I usually knead and shape my dough as quickly as possible.
  • Your glaze should be smooth, but not runny. If you spread a thicker glaze on warm rolls, it melts a bit and covers the rolls without running off.
The only thing that beats the smell of freshly baked bread is…freshly baked cinnamon rolls! Ahhh, it’s heavenly! Don’t let the steps involved in making these baked goods scare you away- they really are quite easy and so worth it. Trust me. I like to make them during the day so that we can enjoy them after dinner for dessert…as well as with breakfast the following morning!

Homemade Cinnamon Rolls

Rolls

  • 1 cup warm milk
  • 1/3 cup granulated sugar
  • 2 packages regular or fast-acting dry yeast (4 1/2 teaspoons)
  • 4 cups flour
  • 1 teaspoon salt
  • 2 TBSP butter or margarine, room temperature
  • 1 large egg
Filling
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup butter or margarine (1/2 stick), room temperature
  • 1/2 cup raisins, if desired
  • 1/4 cup finely chopped pecans, if desired

Glaze

  • 2 cups powdered sugar
  • 2 tablespoon butter or margarine, room temperature
  • 1 teaspoon vanilla
  • 2 to 4 tablespoons milk

How do you make homemade cinnamon rolls?

  1. Combine milk and sugar.  Add yeast and let proof for about 7-8 minutes, until yeast is bubbling. Add remaining dough ingredients, save 1 cup of flour. Begin mixing, adding the last cup of flour slowly. You’ll want the dough to be slightly sticky. Knead dough for 5-6 minutes, until it’s smooth and springy.
  2. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size.
  3. To make cinnamon roll filling, combine brown sugar, cinnamon and raisins or nuts. Set aside.
  4. Spray the bottom and sides of a large jelly roll pan with the cooking spray.
  5. Sprinkle flour lightly on a counter top or large cutting board. Punch dough to deflate it. Roll dough into a 15×10-inch rectangle. Brush 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture. Beginning with the long side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Using a sharp serrated knife or length of dental floss, cut roll into 1-inch slices. Place slices slightly apart in the pan. Let rise in a warm place about 30 minutes or until dough has doubled in size.
  6. Heat the oven to 350°F. Bake 20-25 minutes or until golden brown. Cool 5 minutes.
  7. In a small bowl, stir glaze ingredients until smooth. Pour glaze over the tops of cinnamon rolls, allowing it to cover the rolls and drip down the sides.

Enjoy Homemade Cinnamon Rolls? Here are even more homemade bread recipes to try:

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CLASSIC HOMEMADE CINNAMON ROLLS

Cinnamon Rolls made from scratch that yields feather-light sweet rolls with pecans, cinnamon and a lovely vanilla glaze. Best cinnamon roll recipe ever tried! 
Servings 13 rolls

Ingredients

  • Rolls
  • 1 cup warm milk
  • 1/3 cup granulated sugar
  • 2 packages regular or fast-acting dry yeast 4 1/2 teaspoons
  • 4 cups flour
  • 1 teaspoon salt
  • 2 TBSP  butter or margarine room temperature
  • 1 large egg
  • Filling
  • 1/2 cup  brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup butter or margarine 1/2 stick, room temperature
  • 1/2 cup raisins if desired
  • 1/4 cup finely chopped pecans if desired
  • Glaze
  • cups powdered sugar
  • tablespoon butter or margarine room temperature
  • 1 teaspoon vanilla
  • 2 to 4 tablespoons milk

Instructions

  1. Combine milk and sugar.  Add yeast and let proof for about 7-8 minutes, until yeast is bubbling. Add remaining dough ingredients, save 1 cup of flour. Begin mixing, adding the last cup of flour slowly. You'll want the dough to be slightly sticky. Knead dough for 5-6 minutes, until it's smooth and springy.
  2. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size.
  3. To make cinnamon roll filling, combine brown sugar, cinnamon and raisins or nuts. Set aside. 
  4. Spray the bottom and sides of a large jelly roll pan with the cooking spray.
  5. Sprinkle flour lightly on a counter top or large cutting board. Punch dough to deflate it. Roll dough into a 15x10-inch rectangle. Brush 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture. Beginning with the long side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Using a sharp serrated knife or length of dental floss, cut roll into 1-inch slices. Place slices slightly apart in the pan. Let rise in a warm place about 30 minutes or until dough has doubled in size. 
  6. Heat the oven to 350°F. Bake 20-25 minutes or until golden brown. Cool 5 minutes.
  7. In a small bowl, stir glaze ingredients until smooth. Pour glaze over the tops of cinnamon rolls, allowing it to cover the rolls and drip down the sides.
Cinnamon Rolls made from scratch that yields feather-light sweet rolls with pecans, cinnamon and a lovely vanilla glaze. Best cinnamon roll recipe ever tried! 
Cinnamon Rolls made from scratch that yields feather-light sweet rolls with pecans, cinnamon and a lovely vanilla glaze. Best cinnamon roll recipe ever tried! Cinnamon Rolls made from scratch that yields feather-light sweet rolls with pecans, cinnamon and a lovely vanilla glaze. Best cinnamon roll recipe ever tried! Cinnamon Rolls made from scratch that yields feather-light sweet rolls with pecans, cinnamon and a lovely vanilla glaze. Best cinnamon roll recipe ever tried! 
Enjoy!
Cinnamon Rolls made from scratch that yield feather-light sweet rolls with pecans, cinnamon and a lovely vanilla glaze. Best cinnamon roll recipe ever! Classic #Homemade #CinnamonRolls #recipe from Butter With A Side of Bread

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