When you think about the perfect cinnamon roll, my Delicious Homemade Classic Cinnamon Rolls are exactly that! These big, fluffy rolls are made with an airy homemade dough stuffed with gooey-sweet cinnamon filling and topped with a light, yet creamy homemade cream cheese frosting.
Have you ever wondered what it takes to make the perfect cinnamon rolls? It turns out you don’t have to be a professional baker to make sticky, gooey, frosted homemade pastries! All it takes is a little patience and experimentation to find your perfect cinnamon rolls. And by gosh, I found them! Keep on reading to see how to make these soft and sweet Delicious Homemade Classic Cinnamon Rolls.
I think a better question is, why NOT cinnamon rolls?!
Cinnamon rolls are an American pastry staple. Many breakfast restaurants and diners across the country make them, and they make them BIG! It’s funny how cinnamon rolls are associated with breakfast when they are as sweet as a dessert, but they work for either meal. Or both meals!
I’ve always had a fascination and love for cinnamon rolls. You can roll up pretty much anything into a fluffy homemade dough and it would be delicious, hence why I have so many types of cinnamon rolls on my site!
Some of my other favorite cinnamon roll recipes are:
But these Delicious Homemade Classic Cinnamon Rolls are the matriarch, so to speak, of all my cinnamon roll recipes. They’re the beautiful, classic, original version that all other versions attempt to recreate.
Due to many delicious attempts at perfecting this recipe, I have come across some very helpful tips that will ensure a perfectly baked cinnamon roll.
It is so important that your milk is warm, but NOT hot! It should be warm to the touch. If you find that your milk has overheated, allow it to cool before adding the yeast. Milk that is too hot will kill the yeast and you won’t get the big, fluffy rise in the dough. We want these rolls super fluffy, and that’s only possible when the yeast is bloomed properly.
Like in most baking, room temperature ingredients mix better than cold ingredients. Beat in your butter while it is completely room temperature for a seamless, tender texture.
I know it sounds weird, but hear me out. With cakes and cookies, you never want to overwork a dough because working develops the gluten in the flour. Gluten development leads to a chewy, unpleasant texture in cakes and cookies, making them dense and heavy. Because cinnamon rolls use a yeast dough, it is required to develop the gluten in the dough. The yeast brings elasticity that lightens and fluffs the dough, much like bread dough. When making these rolls, keep on mixing even after you think you’ve mixed enough!
While I developed this recipe as a quick-bake cinnamon roll, more flavor develops in the dough if you allow it to rise overnight. The dough has more time to rise, leading to a more developed, yeast-bread flavor. This yeast flavor is a perfect pairing with the sweet filling and frosting.
After much trial and tribulation, I have found that a mix of bread flour and all-purpose flour is the perfect combination for cinnamon rolls. The bread flour gives a tender, thick, brioche-like texture that I think is perfect for this dish.
A loose roll will fall apart upon slicing and bake unevenly. Instead, begin with a very tight roll and keep that momentum throughout the roll. The dough is sturdy and can handle being rolled tightly due to its elasticity.
For the Dough:
Start by combining the yeast and 1 tablespoon brown sugar in the bowl of an electric mixer and then slowly pouring in the warm water, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (it’ll become foamy when done right!).
Meanwhile, melt the butter and milk together over the stovetop on low to medium heat, stirring frequently until the butter has fully melted.
NOTE: You don’t want the mixture to get too hot or boil! Set aside and let it cool until WARM.
Add lukewarm butter-milk mixture to yeast and mix until well combined. Add eggs, one at a time, and continue mixing at low speed until well combined.
Next, combine the all-purpose flour, bread flour, brown sugar, sea salt, and cinnamon to the wet ingredients and mix at low speed until well combined.
Change “mixer head” to kneading accessory and knead the dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers.
NOTE: If the dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
Once the dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.
In the meantime, you can work on the filling!
For the Filling:
Melt the butter and set it aside. In a separate bowl, combine cinnamon, nutmeg, ground ginger, and brown sugar and set aside as well.
Once the hour has gone by and your dough has risen (about double its original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it, and using a rolling pin, roll it out to a rectangle (approximately 9×14), trimming the edges if needed.
NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
Then, generously brush melted butter over the top of the dough and spoon the cinnamon-sugar mixture over the butter.
NOTE: I also use a ‘pastry brush’ to sweep the sugar mixture evenly across the dough to ensure that every bite is sweet!
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5-inch rolls, placing each roll into a large baking dish (lined with parchment paper).
Then place plastic wrap over the baking dish with rolls and let them rise again for another 20 minutes.
Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in a preheated oven.
Look at how gorgeous they are as they come out of the oven! Drool-worthy.
For the Glaze:
Beat the softened cream cheese on low speed until light and very fluffy. Once whipped, add the vanilla, powdered sugar, and heavy cream. Mix well until homogenous, then mix in the softened butter.
Mix until completely combined and the frosting is light and fluffy.
Just look at those beauties!
Enjoy these sweet treats that I love as much as cinnamon rolls!
If you choose to make these Delicious Homemade Classic Cinnamon Rolls or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Delicious Homemade Classic Cinnamon Rolls.