Step-By-Step Cinnamon Rolls from Scratch

Warm, fluffy, and covered in rich cream cheese frosting. This step-by-step recipe proves homemade cinnamon rolls don’t have to be complicated.

I used to be intimidated by all yeast breads. In fact, I still am a little intimidated by some. But conquering these delicious cinnamon rolls, made completely from scratch, tremendously boosted my yeast-bread-making confidence. After a few failed attempts at making cinnamon rolls in the past, I was determined to find an easier recipe that would still result in the soft, fluffy, ooey-gooey deliciousness of a bakery-style cinnamon roll.

If you’ve never tackled this classic breakfast favorite, give this recipe a try. I’ve done my best to make every illustrated step clear and concise.

Give this step-by-step recipe a shot. Your taste buds – and your inner aspiring pastry chef – will thank you!

Step-by-Step Cinnamon Rolls From Scratch: Ingredients

• Dough:
  • 4 1/2 c. flour
  • 1/3 c. granulated sugar
  • 2 packets rapid-rise yeast (about 4 1/2 tsp.), such as Fleischmann’s Rapid Rise Yeast
  • 1/2 tsp. salt
  • 1 egg
  • 1 1/2 c. water
  • 6 Tbsp. salted butter
• Filling:
  • 4 Tbsp. salted butter, at room temperature
  • 1/2 c. packed light brown sugar
  • 1 Tbsp. ground cinnamon
• Cream Cheese Frosting:
  • 4 oz. cream cheese, at room temperature
  • 4 Tbsp. salted butter, at room temperature
  • 1 c. powdered sugar
  • 1 tsp. vanilla extract

Step-by-Step Cinnamon Rolls From Scratch: Directions

Note: I actually start by placing my cream cheese and butter on a plate to get it to room temperature by the time I need it in the recipe. Beats trying to microwave them and risk overheating it!

Dough

1. In a medium bowl, whisk together the sugar, yeast, salt, and 2 cups of the flour.

2. Cut the butter into small pieces and place in a bowl with the water. Microwave until warm, but not hot, and then whisk to melt the butter completely. (Tip: think bathwater temperature. If much hotter than that, it could deactivate the yeast.)

3. Mix the wet mixture with the dry mixture.

4. Add another 1/2 c of flour and continue to mix until the flour is incorporated (you may have to use your hands).

5. Knead for a couple of minutes, until the mixture is smooth. Shape into a ball.

6. Let the dough rest uncovered for 10-15 minutes, until the ball has grown slightly (not quite doubled).

7. Turn out the dough onto a lightly floured surface, and using your fingers, form it into a 12″X15″ rectangle.

Filling

1. Spread the softened butter over the dough, leaving a 1/2 inch dry border all the way around.

2. In a small bowl, combine the cinnamon and brown sugar. Sprinkle evenly over the butter.

3. Working from the 12″ end, tightly roll the dough into a log shape.

4. Using a serrated knife, gently cut the dough into 12 even slices.

5. Carefully place the rolls in a greased 9″X13″ pan.

6. Let rise in a warm place for about an hour, until they’ve about doubled in size.

7. Bake in a preheated 350-degree oven for 25-30 minutes, or until the edges are golden.

Frosting

1. Beat the room-temperature cream cheese and butter together until smooth.

2. Add the powdered sugar and vanilla and again mix until completely smooth.

3. Frost the cinnamon rolls when they’re still warm but not hot.

4. Enjoy!

Freeze It

Cinnamon roll dough is great for freezing and enjoying later on!

Freezing directions:

1. After rolling and slicing the dough, place the slices onto a parchment-lined baking sheet, making sure they’re NOT touching, and pop in the freezer until frozen through.
2. Once they’re frozen, transfer them to an airtight container or freezer bag and store in the freezer for up to three months.

To bake later on:

1. Remove rolls from the freezer and place them in a greased baking dish.
2. Cover them with plastic wrap and let them rise in a warm place until doubled in size, usually 2-3 hours depending on how warm the space is.
3. Once doubled, remove plastic wrap and bake in preheated 350-degree oven for 25-30 minutes.
4. Top with cream cheese frosting (recipe below). Enjoy!

Pin It For Later

Step-By-Step Cinnamon Rolls From Scratch (with Cream Cheese Frosting)

Warm, fluffy, and covered in rich cream cheese frosting. This recipe proves homemade cinnamon rolls don't have to be complicated.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Rising time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Servings: 12 rolls

Course: Breakfast, Dessert

Ingredients Method

Ingredients

  

Dough

• 4 1/2 c. flour
• 1/3 c. granulated sugar
• 2 packets rapid-rise yeast about 4 1/2 tsp.
• 1/2 tsp. salt
• 1 egg
• 1 1/2 c. water
• 6 Tbsp. salted butter

Filling

• 4 Tbsp. salted butter at room temperature
• 1/2 c. packed light brown sugar
• 1 Tbsp. ground cinnamon

Cream Cheese Frosting

• 4 oz. cream cheese at room temperature
• 4 Tbsp. salted butter at room temperature
• 1 c. powdered sugar
• 1 tsp. vanilla extract

Method

 

Dough

1. In a medium bowl, whisk together the sugar, yeast, salt, and 2 cups of the flour.
2. Cut the butter into small pieces and place in a bowl with the water. Microwave until warm, but not hot, and then whisk to melt the butter completely. (Tip: think bathwater temperature. If much hotter than that, it could deactivate the yeast.)
3. Mix the wet mixture with the dry mixture.
4. Add another 1/2 c of flour and continue to mix until the flour is incorporated (you may have to use your hands).
5. Knead for a couple of minutes, until the mixture is smooth. Shape into a ball.
6. Let the dough rest uncovered for 10-15 minutes, until the ball has grown slightly (not quite doubled).
7. Turn out the dough onto a lightly floured surface, and using your fingers, form it into a 12″X15″ rectangle.

Filling

1. Spread the softened butter over the dough, leaving a 1/2 inch dry border all the way around.
2. In a small bowl, combine the cinnamon and brown sugar. Sprinkle evenly over the butter.
3. Working from the 12″ end, tightly roll the dough into a log shape.
4. Using a serrated knife, gently cut the dough into 12 even slices.
5. Carefully place the rolls in a greased 9″X13″ pan.
6. Let rise in a warm place for about an hour, until they’ve about doubled in size.
7. Bake in a preheated 350-degree oven for 25-30 minutes, or until the edges are golden.

Frosting

1. Beat the room-temperature cream cheese and butter together until smooth.
2. Add the powdered sugar and vanilla and again mix until completely smooth.
3. Frost the cinnamon rolls when they’re still warm but not hot.
4. Enjoy!