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Homemade Cinnamon Rolls Recipe with Tips

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Delicious, rich, filling homemade cinnamon rolls are a very special treat for breakfast or dessert… or snacks. Dripping with luscious, buttery, sweet cinnamon yumminess. A wonderful holiday or company large crowd recipe.

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

I love homemade cinnamon rolls.  I ate THREE yesterday (blush). But I didn’t eat much else because these are so filling. Feel like trading calories anyone?

These delicious carby, high fat, nutty, doughy pull apart rolls are totally addicting. Eat them with your fingers, in long sweet strips. Eat them with a fork and soak up the buttery sugary cinnamon pool at the bottom.

Oh my goodness. I can’t stay out of them. Which is why I make these lovely cinnamon rolls VERY RARELY.

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls. Look at the pillowy light dough hiding under all that icing. YUM!

Every once in a while we have a family splurge. The kids LOVED these rolls and pretty much demanded them in the cold wintry months.

These homemade rolls were our Christmas breakfast for years. Not exactly a breakfast casserole, but a delicious way to begin a special morning for sure.

The holidays and cold winters are perfect for baking homemade cinnamon rolls. Make them yourself and enjoy fresh ingredients you choose. Your house will smell like cinnamon rolls all day. 🙂

PRO TIP:

Find a good quality bread flour. Mix it no more than half and half with a freshly ground whole wheat flour. This will add in valuable fiber.

When your eating something as rich as cinnamon rolls, that fiber really helps out with the digestion of these sweet, sticky treats. I added flax meal for extra fiber in this recipe. The flax is optional. You will have a lighter cinnamon roll if you omit it.

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

Use healthy oils:

Go ahead and play with your recipe after making it this way one time. You can upgrade the health factor by using coconut oil to replace the butter as well.

Coconut oil is healthier and I have found it a fantastic replacement for shortening and butter in other recipes I have baked. Avocado oil is a REALLY heart healthy fat that I have baked with successfully and it will work in this recipe too…

Butter adds to the richness of these rolls so I kept it. I did use coconut oil in the starter as well as whole wheat flour. I actually put only white bread flour in the recipe and added flax meal to keep them light. It worked very well!

However, I HAVE made these cinnamon rolls with 100 percent whole wheat flour. It works but will make heavier denser rolls and may require a few tweaks in this recipe.

90 minute Cinnamon rolls Version:

You can make cinnamon rolls much more quickly if you don’t mind giving up some of the lighter quality and (In my opinion) flavor for the rolls.  My 90 minute white bread recipe will cut your time WAY down. 

To get the number of rolls for a large crowd double the white bread recipe. Now continue with the instructions for the shaping, filling and baking for the longer version cinnamon rolls recipe.

Then use this cinnamon roll icing recipe after cooling and enjoy. They will be very tasty.

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls are beautifully indulgent.

Homemade Cinnamon Rolls Recipe-LONG version:

This Homemade cinnamon rolls recipe with yeast starter is NOT difficult to make. But it does require planning and time to get the starter going. I consider these a labor of love.

I give these cinnamon rolls to my family as a gift of my time. They really appreciate them. 

THE STARTER:

Let’s discuss this a minute. Starter recipes can be complex and long (my wild sourdough starter takes over a week to get going) or they can be done in five minutes.

Homemade yeast rolls benefit from a sponge or starter because the starter lightens the dough and gives it really good flavor. I think it’s worth the time. 

I made this yeast bread recipe with an 8 hour sponge because I wanted to make a really tender yet fibrous dough. This is a good recipe and it gives the best cinnamon roll recipe results.

It’s a Light, beautiful dough that is just a perfect companion to the filling and icing. You can use a shorter starter recipe ( as I did in my homemade dinner rolls,)but the cinnamon rolls may be a bit more robust.

The starter timing is fairly flexible. You can put it together the night before and let it bubble along for up to 18 hours. If you let it go longer than that you may need to refresh it so it has enough power to get the dough really light.

THE PROCESS:

Making any yeast bread requires quite a bit of time. Just set aside a day to bake these when you have other things to do about the house.

  1. Make your starter early in the morning or very late the night before, and let it sit for at least eight hours at room temperature.
  2. After the starter is ready; Make your dough and get it raising. Set your timer and go do laundry, read a book… you get the idea.
  3. Shape your cinnamon rolls: Roll the dough into a rectangle, make sure you get the edges as straight as possible to make thru rolls the best shape.
  4. Make the delicious filling, chop your nuts, spread it all on the dough and roll them up.
  5. Seal the roll with your fingers. Now slice the long roll into evenly spaced cinnamon rolls.
  6. Place the cinnamon rolls into  greased baking dishes and let rise again. Set your timer.
  7. Now bake the rolls. Once out of the oven they will cool a bit and be ready for glazing.
  8. Your delicious, freshly glazed rolls are ready to enjoy!

Freezing Cinnamon Rolls:

If you want to make this recipe ahead of serving day in either the long or short recipe versions, freeze them. I suggest you bake them in foil disposable baking pans to keep your baking pans free.

This is also a great way to gift them to your friends and family. Be SURE to include the thawing, baking day and icing instructions on the packaging so they will have perfect rolls.

How to freeze your cinnamon rolls:

  1. Make the recipe you choose and bake them ONLY HALF OF THE BAKING TIME. The rolls should look puffy, raise and slightly browned. Not gooey just underbaked.
  2. Don’t ice them.
  3. Cool completely and double wrap them tightly in plastic wrap or double wrap them in foil.
  4. Freeze for up to several weeks (no more than 6 weeks).
  5. The day before you plan to serve them remove from freezer to fridge and let thaw slowly in the freezer wrapper.

Baking day:

  1. Preheat the oven to 350 degrees F.
  2. Bake 10 to 15 minutes until the cinnamon rolls are completely baked and golden brown.
  3. Cool and frost with our cinnamon roll icing recipe or our cream cheese icing.

Serve and enjoy!

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls
Yield: 18

Homemade Cinnamon Rolls

Prep Time: 12 hours
Cook Time: 30 minutes
Total Time: 12 hours 30 minutes

Delicious, rich, filling homemade cinnamon rolls are a very special treat for breakfast or dessert... or snacks. Dripping with luscious, buttery, sweet cinnamon yumminess. A wonderful holiday or company large crowd recipe.

Ingredients

  • (for the sponge)
  • 1 1/4 tsp. dry active yeast
  • 1/8 C warm water(110 degrees F.)
  • 1/4 Cup melted warm coconut oil(110 degrees F.)
  • 1/2 Cup flax meal
  • 1 beaten egg white
  • 1/3 Cup fresh squeezed orange juice(pulp is ok)
  • 1 Cup whole wheat flour
  • (For the cinnamon rolls)
  • (Dough:)
  • 1 Cup warmed milk (to 110 degrees F.)
  • 2/3 Cup butter
  • 2 tsp. salt
  • 2 eggs slightly beaten
  • 1/2 Cup flax meal
  • 7 to 8 Cups all purpose flour(more if needed)
  • (Filling:)
  • 1/2 Cup melted butter to spread on the dough under the filling
  • (Mix together)
  • 1 3/4 Cup granulated sugar, divided(you can use honey for a stickier, less sweet roll)
  • 1/2 Cup cinnamon
  • (Sprinkle over the sugar mix)
  • 1 1/2 Cup chopped walnuts(opt.)
  • 1 1/2 Cup raisins(opt.)
  • (creamy glaze)
  • 2/3 Cup melted butter
  • 4 Cups powdered sugar
  • 1 Tablespoon cinnamon
  • 2 tsp. vanilla
  • 4 to 8 Tablespoons hot water

Instructions

NOTE: For the QUICK version of these rolls use our Homemade White Bread recipe and skip the sponge and dough used here.

The Sponge:

  1. Mix sponge ingredients together until smooth ,cover and set aside at room temperature for 8 to 18 hours. (I used a quart mason jar with a lid on it)

The Dough:

  1. Put the starter into a stand mixer fitted with a dough hook.
  2. Add the warm milk, melted butter, salt and eggs. Stir well until well combined.
  3. Add 3 Cups of flour and beat for three minutes on high speed.
  4. Add 4 more Cups of flour while the mixer is on low speed and continue mixing for 5 minutes.
  5. Check the dough. It should easily come off the dough hook and clear the sides of the bowl.
  6. Mix another five minutes or until it's done. The dough should be resilient and tender.
  7. Turn the dough out onto a board and form it into a ball.
  8. Put the dough into a large warmed, bowl(with room for the dough to double in size).
  9. Oil the bottom of the bowl.
  10. Place the dough ball into the bottom of the bowl and turn it once to completely cover it in oil.
  11. Place the bowl into a warm place. I use my oven bread proofing function. If you don't have a bread proofing oven and warm place away from drafts will do.
  12. Let rise about an hour or until the dough is doubled in bulk.
  13. Remove the dough from the bowl and punch it down. Let the dough rest five minutes while you make the filling.

Shaping and Filling:

  1. Now roll the dough out into a rectangle with square edges and corners to a 15 x 20 rectangle.
  2. Spread 1/2 Cup butter evenly over the dough, going out to the edges.
  3. Mix together 11/2 Cup sugar and 1/2 Cup Cinnamon. Spread evenly to edges.
  4. Sprinkle with chopped walnuts and raisins if desired.
  5. Roll up jelly-roll style starting from the wide edge. Roll it as tightly as you can, scooping the filling under the dough with your fingers as you roll it up to keep it inside the roll.
  6. Pinch the edge closed when finished and mark the roll into 12 to 15 evenly spaced marks with a sharp knife.
  7. Oil a 13 x 9 and 8 x 8 inch baking pans.
  8. Cut the roll at the pre-scored marks.
  9. Place each roll flat into the pans close together.
  10. Sprinkle the rolls with any extra chopped nuts and drizzle honey over the nuts if desired.
  11. Let rise in a warm place about 45 minutes, until the rolls are doubled in size.

Baking:

  1. Bake at 350 degrees 25 to 30 minutes or until rolls are nicely browned.
  2. Cools rolls slightly.

Topping:

  1. Meanwhile, in a medium bowl, mix melted butter, powdered sugar and vanilla. Add 1 Tablespoon hot water or more a little at a time until the glaze reaches a good consistency to spread or drizzle over the cinnamon rolls. Glaze the cooled cinnamon rolls and serve.
  2. Delicious later re-heated with butter.

Notes

You can use our Homemade White Bread bread dough recipe and make delicious cinnamon rolls in under two hours start to finish.

Our longer version using the starter recipe is especially light and as you can see FULL of sugary flavorful filling and toppings.

Freezing Cinnamon Rolls:

If you want to make this recipe ahead of serving day in either the long or short recipe versions, freeze them. I suggest you bake them in foil disposable baking pans to keep your baking pans free. This is also a great way to gift them to your friends and family. Be SURE to include the thawing, baking day and icing instructions on the packaging so they will have perfect rolls.

How to freeze your cinnamon rolls:

  1. Make the recipe you choose and bake them ONLY HALF OF THE BAKING TIME. The rolls should look puffy, raise and slightly browned. Not gooey just underbaked.
  2. Don't ice them.
  3. Cool completely and double wrap them tightly in plastic wrap or double wrap them in foil.
  4. Freeze for up to several weeks (no more than 6 weeks).
  5. The day before you plan to serve them remove from freezer to fridge and let thaw slowly in the freezer wrapper.

Baking day:

  1. Preheat the oven to 350 degrees F.
  2. Bake 10 to 15 minutes until the cinnamon rolls are completely baked and golden brown.
  3. Cool and frost with our cinnamon roll icing recipe.

Serve and enjoy!

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 486Total Fat 26gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 10gCholesterol 72mgSodium 484mgCarbohydrates 63gFiber 5gSugar 46gProtein 4g

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Homemade Cinnamon Rolls

This recipe is linked up at the hearth and Soul Blog Hop

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Homemade Dinner Rolls - Homemade Food Junkie

Thursday 12th of November 2015

[…] the colder, less busy months. I make dinner rolls, and the occasional sweet treat; like Homemade cinnamon rolls and monkey bread from Scratch. I have made my own yeast breads for several decades. Here’s a […]

April J Harris (@apriljharris)

Tuesday 29th of September 2015

Your Cinnamon Rolls look gorgeous! I would have eaten three too! Pinned, stumbled, yummed and shared this post. Thank you so much for being a part of the Hearth and Soul hop, Diane!

swathi

Monday 28th of September 2015

Diane, this cinnamon rolls are too good, thanks for sharing with Hearth and soul blog hop, pinning.

homemadefoodjunkie

Monday 28th of September 2015

This is an old recipe I have made since the kids were little. Always popular!

Christie

Tuesday 10th of March 2015

I've never made homemade cinnamon rolls, but I've been thinking of giving them a try. Thanks for sharing at Totally Terrific Tuesday!

yuliana

Saturday 17th of January 2015

Que jugosos, muy apetecibles, me encantan bollos con canela!

homemadefoodjunkie

Saturday 17th of January 2015

Gracias. sí, los amamos, también. Estoy tan feliz de que vino a ver Homemadefoodjunkie!

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