Best Cinnamon Roll Recipe

So many people have written to say that they have been intimidated by working with yeast. There are a few tips to remove any fear you may have.

• Type of yeast. You can use active dry yeast or instant yeast in this recipe. Active dry yeast requires proofing and may take slightly longer to rise than instant yeast. Instant yeast has smaller particles, and it doesn’t require proofing. It can be mixed directly into dry ingredients as well.
• Freshness. You’ll want fresh yeast for the best rise in your cinnamon rolls. Check the expiration date on your yeast container or packet to make sure that it is in date. I generally like to purchase fresh yeast right before the holiday season to know my yeast is as fresh as possible before our holiday baking begins! 🙂
• Temperature. We sprinkle our yeast, along with a little sugar to feed the yeast, over milk that has been heated to 110º F. We like to check the temperature with an instant-read thermometer to make sure that it is at that temperature before adding our yeast. A temperature of more than 110º F will kill the yeast.
• Proof. If using active dry yeast, you’ll proof your yeast. If using instant yeast, skip this step. Once your active dry yeast and sugar are added to the warmed milk, it will begin to bubble and froth. This is proof that your yeast is active and will cause the dough to rise when baked.

Milk: I recommend using whole milk for the best cinnamon rolls. You can also use half and half, buttermilk, non-dairy milk, and 2% milk. Remember that your milk must be heated to the proper temperature to encourage and not kill your yeast.

Sugar: Granulated sugar is needed to feed the yeast in the dough and also lends flavor and structure to the recipe.

Butter:  You can use salted or unsalted butter. I tend to keep salted butter on hand more than unsalted and use it with great success.

Salt: The salt enhances the flavor of the dough.

Eggs: This recipe uses two large eggs. I recommend having them at room temperature for easier mixing into the dough.

Flour: Flour provides the structure for the dough. We use all-purpose flour for this dough. If you use a whole-wheat or other flour combination, the baked cinnamon rolls may be a bit denser or chewier and not as tender as with all-purpose flour.

The recipe calls for 4 1/2 cups of flour, but you should note that the amount of flour in any yeast dough recipe may need to be adjusted slightly depending on the weather, humidity, etc. We generally use 4 1/2 cups of all-purpose flour but may need to add a bit more, a tablespoon at a time, for the dough to form the perfect yeast dough ball. The dough should be tender, smooth, and resilient.

Mixing the Yeast Dough

This recipe does not require a stand mixer to make delicious cinnamon rolls, although you certainly can use one if you prefer. You can easily mix the yeast dough by hand or with a stand mixer. Either method works well.

To mix by hand: This is the method we show in our tutorial video below.

Add the yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, stir in melted butter, salt, eggs, and flour into the yeast mixture. Gently mix until well combined.

To use a stand mixer: Add the yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, fit the mixer with a dough hook to mix the melted butter, salt, eggs, and flour well combined, forming a soft and sticky dough ball in about 6 – 8 minutes.

Then, turn the dough onto a lightly floured surface and knead by hand until the dough is soft, tender, and resilient.

Form the dough into a ball and place it into a buttered glass or metal bowl. Cover lightly with a clean kitchen or tea towel and store in a warm place free from draft to allow it to double in size.

Rolling the Dough

Once the dough has doubled in size, turn it out onto a lightly floured surface and roll the dough into a rectangle until it is about 1/4-inch thick.

To make it easier to handle the dough, you can also divide the dough in half and repeat the steps for each half of the dough.

3-Ingredient Cinnamon Roll Filling

Cut the Cinnamon Roll Dough

Roll the dough and then cut it into 1-inch slices. We use about a foot of non-coated, non-flavored dental floss to cut our dough easily. Slide the floss or thread under one end of your rolled dough and quickly pull the two ends of the floss together to cut the dough. If you do not have it, you can also use a very sharp knife to slice your dough.

Place into a buttered, rimmed baking sheet or two buttered 9×13 baking dishes.

Cover with a kitchen or tea towel and let rise for the second rise, about 30 minutes.

Bake and Frost the Cinnamon Rolls

Bake the rolls: Once the dough has risen, bake the cinnamon rolls until they are slightly golden brown while still soft and tender, about 15-20 minutes. Take care not to overbake your rolls.

While they are baking, prepare your frosting.

For the frosting: We prefer to use our favorite cream cheese frosting. To make it, you’ll need softened butter, confectioner’s sugar, cream cheese, vanilla extract, and salt. Mix all together until creamy, light, and fluffy. Spread on top of the slightly warm cinnamon rolls with the frosting. The frosting will seep into the warm rolls to make them even more scrumptious!