This Homemade Cinnamon Rolls Recipe is an absolute must for Thanksgiving or Christmas breakfast. Cinnamon buns made quick and easy. Prep, rise and bake within 2 hours!
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2 HOUR CINNAMON BUNS
These cinnamon rolls are great because there is no overnight rise required. Just get up and start making the ultimate special breakfast for your loved ones.
This cinnamon rolls recipe produces soft tender rolls filled with sweet cinnamon filling topped with a thick cream cheese glaze. Better than the bakery cinnamon rolls!
CINNAMON ROLL DOUGH TIPS:
- No overnight rise is required! These rolls are fluffy and tender and have a gooey filling that is divine!
- Lukewarm is between 98℉ and 105℉. If your milk is too warm, it will kill the yeast and prevent the rolls from rising. I use a thermometer to check the temperature.
- For very easy rolling, use a Silpat or non-stick baking mat because it grips the counter and doesn’t move when rolling out the dough.
CINNAMON ROLL ASSEMBLY TIPS:
- For the filling, the butter can be slightly warmer than room temperature. The softer the butter is, the easier it will be to combine the filling. You don’t want it melted, but it can be very soft. In order to achieve this, I heated the stick of butter in the microwave for 20-25 seconds, stopping every 5 seconds to flip the stick, end to end.
- To cut the dough into 12 rolls of similar thickness, I use the serrated knife and lightly press it into the dough creating a “guide” for cutting. First in the very middle, to divide the dough in half. Then I place a mark dividing each half into half and then each half into 3 equal parts. The rolls will be about 1 inch thick.
- Drizzling the cinnamon rolls with heavy cream creates a gooey cinnamon roll. Use cream that is room temperature by taking it out of the fridge when starting the recipe.
- Cool the rolls slightly before frosting to prevent the frosting from totally melting (although some people like it that way.) It is best to wait to frost the cinnamon rolls until ready to serve. Although they can be reheated when already frosted.
CINNAMON ROLL STORAGE & FREEZING INSTRUCTIONS:
- Unfrosted cinnamon rolls can be stored in an air-tight container, at room temperature, for 2 days or in the refrigerator for up to a week.
- Frosted cinnamon rolls should be stored in an air-tight container, in the refrigerator and eaten within 3 days for best quality.
- After cooling completely, unfrosted cinnamon rolls can be wrapped in plastic wrap and placed in a plastic freezer bag for up to 3 months. Defrost at room temperature before reheating and frosting.
CINNAMON ROLL REHEATING INSTRUCTIONS:
- Place one cinnamon roll on a microwave-safe plate and heat for up to 30 seconds. The cinnamon roll may be frosted or unfrosted for this method.
MORE SPECIAL OCCASION BREAKFAST RECIPES:
BUTTERMILK PANCAKES – BAKED YEAST DOUGHNUTS – PANETTONE FRENCH TOAST – OREO FRAPPUCCINO – ICED CARAMEL EGGNOG LATTE
HOMEMADE CINNAMON ROLLS RECIPE
This Homemade Cinnamon Rolls Recipe is an absolute must for Thanksgiving or Christmas breakfast. Cinnamon buns made quick and easy. Prep, rise and bake within 2 hours!
Ingredients
- DOUGH:
- 1 cup whole milk
- 2 ¼ teaspoon active dry yeast or 1 packet
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3 ½ cups all-purpose flour
- FILLING:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 tablespoons cinnamon
- 1 teaspoon vanilla extract
- ¼ - ½ cup heavy cream, room temperature (for pouring over rolls after rising, but before baking)
- FROSTING:
- 1/4 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of kosher salt
Instructions
- Line a 9”x13” baking dish with parchment paper. Set aside.
- In a large microwave-safe bowl, heat milk for 30-40 seconds, until the milk is lukewarm. Add in yeast and sugar and stir with a whisk until dissolved. Cover with a clean dishtowel and let the yeast proof for 10 minutes.
- While your yeast is proofing, prepare filling by combine softened butter, sugars, cinnamon, and vanilla in a medium mixing bowl. Set aside.
- After the yeast has proofed, whisk in melted butter, egg, and vanilla, until fully combined.
- Add in salt and flour, 1 cup at a time. Knead it slightly until the dough forms a ball. Cover the bowl with a clean towel or plastic wrap. Rest the dough for 10 minutes.
- Lightly flour surface and rolling pin. Roll the dough out until it is approximately 14” × 18” rectangle that is 1/4” thick.
- Spread filling evenly over the entire surface of the dough.
- Beginning at the short side, roll the dough up.
- Use a serrated knife cut the dough into 12 rolls.
- Place cinnamon rolls in the prepared pan, cut-side down. Cover with a clean dish towel and let rise for about 50 minutes.
- Preheat the oven to 350℉.
- Drizzle the tops of the rolls with heavy cream. Bake for 24-26 minutes until the tops are slightly golden brown.
- For the frosting, add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl. Mix with a hand mixer until combined and smooth. Frost cinnamon rolls and serve warm!
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Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 468Total Fat 21gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 71mgSodium 110mgCarbohydrates 65gFiber 2gSugar 35gProtein 6g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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