Homemade Cinnamon Rolls

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These homemade cinnamon rolls are delicious and fluffy. Filled with brown sugar and cinnamon and topped with a sweet glaze. Dough only needs to rise for 1 hour before baking. Perfect for Easter morning!

Homemade Cinnamon Rolls

My family and I love cinnamon rolls, but I always fail to make the dough the night before so it can rise properly. However, this morning I came across a recipe from Divas Can Cook that could be made with only 1 hour advance. I changed the recipe a bit and am super happy with how they turned out!

Let’s Make Them Together!

Start by making the dough. Store it in an airtight container in a warm area and let double in size. Tip: I find it best to place the container on top of the cooktop and to turn the oven on for a few minutes. This creates a warm surface and helps the dough rise faster.

Homemade Cinnamon Rolls

When the dough has doubled in size, lay it on a floured surface and roll to 1/4″ thick. Tip: I place a sheet of parchment paper on top of the counter and place the dough on top of that…way faster clean up!

Homemade Cinnamon Rolls

Spread melted butter over top of dough.

Homemade Cinnamon Rolls

Sprinkle on brown sugar, cinnamon mixture.

Homemade Cinnamon Rolls

Roll.

Homemade Cinnamon Rolls

Slice into 1″ thick pieces. Tip: Between each cut, I dip my knife into my container of flour, this helps prevent the dough sticking to the knife and “squishing” your slices.

Homemade Cinnamon Rolls
Homemade Cinnamon Rolls

Place in a baking pan and bake at 350 degrees for 20 – 22 minutes.

Homemade Cinnamon Rolls

While the rolls are baking, make the glaze. Just powdered sugar and a few drops of milk!

Homemade Cinnamon Rolls

Pour the glaze over the baked rolls and devour!

Homemade Cinnamon Rolls
Homemade Cinnamon Rolls

I plan to serve these on Easter morning along with some of my other favorite Easter dishes!

Easter Morning Cinnamon Rolls

Here’s The Cinnamon Roll & Glaze Recipe!

Yeast Mixture

  • 1/3 cup very warm water 110-115 degrees like a warm baby bottle
  • 1 package active dry yeast 2 1/4 teaspoons
  • 1/4 teaspoon sugar

Dough Mixture

  • 1/2 cup sugar
  • 1/3 cup buttermilk room temperature (I did just under 1/3 cup whole milk + 2 tsp vinegar)
  • 1/2 cup whole milk room temperature
  • 6 tablespoons butter melted
  • 2 tablespoons canola oil
  • 1 tablespoon vanilla extract
  • 2 eggs slightly beaten
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 4 cups all-purpose flour sifted (may need more or less)

Filling Mixture

  • 1 tbs melted butter
  • 1/2 cup brown sugar
  • 1 tbs cinnamon

Glaze Mixture

  • 1 cup powdered sugar
  • A few tsp of milk (slowly add the milk and mix along the way, stop when you reach your desired thickness)

Instructions

  • In a measuring cup stir together water, 1/4 teaspoon sugar, and yeast.
  • Let mixture sit for a few minutes until it is puffy and foamy.
  • Pour yeast mixture into a large bowl.
  • Add in 1/2 cup sugar, buttermilk, whole milk, melted butter, canola oil, vanilla extract, and eggs.
  • Mix until combined.
  • Mix in salt and baking powder.
  • Gradually mix in the flour a little at a time, using just enough so that the dough pulls from the sides of the bowl. It will be slightly sticky but shouldn’t stick to a clean fingertip.
  • Once dough has formed, place into an air tight container in a warm location.
  • Let sit for about 1 hour or until the dough has doubled in size. Can sit overnight as well.
  • Gently punch the dough down a few times to release the air.
  • Sprinkle a work surface lightly with flour and turn dough onto floured surface.
  • Knead the dough gently a couple of times and then pat the dough into a rectangle that is about 1/4 inch thick.
  • Brush the dough with half of the melted butter.
  • In a small bowl mix together brown sugar & cinnamon.
  • Sprinkle on the brown sugar mixture.
  • Starting from the end furthest from you, begin tightly rolling up the dough.
  • When done, place the roll seam-side down, and carefully slice the roll into 1″ sections, flouring your knife in between each cut.
  • Place the rolls in a greased baking pan, sides touching.
  • Preheat oven to 350 F.
  • Bake for 20-22 minutes or until sides of cinnamon rolls are lightly golden.
  • While rolls are cooking, prepare the glaze by combining the powdered sugar and milk.
  • When cinnamon rolls come out of the oven, let cool for a few minutes and then spread on the glaze.
  • Serve piping hot, warm or room temperature!

Please be sure to Pin and share my recipe!

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

Stephanie | Gathered In The Kitchen
These homemade cinnamon rolls are delicious and fluffy. Filled with brown sugar and cinnamon and topped with a sweet glaze. Dough only needs to rise for 1 hour before baking. Perfect for Easter morning!
Prep Time 1 hr
Cook Time 22 mins
Course Breakfast
Cuisine American
Servings 6 people

Ingredients
  

Yeast Mixture

  • 1/3 c  very warm water 110-115 degrees like a warm baby bottle
  • 1 pkg package active dry yeast (2 1/4 teaspoons)
  • 1/4 tsp sugar

Dough Mixture

  • 1/2 c sugar
  • 1/3 c buttermilk, room temperature I used 1/3 c whole milk + 2 tsp vinegar
  • 1/2 c whole milk, room temperature
  • 6 tbs butter, melted
  • 2 tbs canola oil
  • 1 tbs vanilla extract
  • 2 eggs, slightly beaten
  • 1 tsp salt
  • 1 tsp baking powder
  • 4 c all-purpose flour, sifted may need a little more or less, depending on how sticky your dough is

Filling Mixture

  • 1 tbs butter, melted
  • 1/2 c brown sugar
  • 1 tbs cinnamon

Glaze Mixture

  • 1 c powdered sugar
  • a few tsp of milk slowly add the milk and mix until you reached the desired consistency you want for the glaze topping

Instructions
 

  • In a measuring cup stir together water, 1/4 teaspoon sugar, and yeast.
  • Let mixture sit for a few minutes until it is puffy and foamy.
  • Pour yeast mixture into a large bowl.
  • Add in 1/2 cup sugar, buttermilk, whole milk, melted butter, canola oil, vanilla extract, and eggs.
  • Mix until combined.
  • Mix in salt and baking powder.
  • Gradually mix in the flour a little at a time, using just enough so that the dough pulls from the sides of the bowl. It will be slightly sticky but shouldn’t stick to a clean fingertip.
  • Once dough has formed, place into an air tight container in a warm location.
  • Let sit for about 1 hour or until the dough has doubled in size. Can sit overnight as well.
  • Gently punch the dough down a few times to release the air.
  • Sprinkle a work surface lightly with flour and turn dough onto floured surface.
  • Knead the dough gently a couple of times and then pat the dough into a rectangle that is about 1/4 inch thick.
  • Brush the dough with half of the melted butter.
  • In a small bowl mix together brown sugar & cinnamon.
  • Sprinkle on the brown sugar mixture.
  • Starting from the end furthest from you, begin tightly rolling up the dough.
  • When done, place the roll seam-side down, and carefully slice the roll into 1″ sections, flouring your knife in between each cut.
  • Place the rolls in a greased baking pan, sides touching.
  • Preheat oven to 350 F.
  • Bake for 20-22 minutes or until sides of cinnamon rolls are lightly golden.
  • While rolls are cooking, prepare the glaze by combining the powdered sugar and milk.
  • When cinnamon rolls come out of the oven, let cool for a few minutes and then spread on the glaze.
  • Serve piping hot, warm or room temperature!
Keyword baked goods, cinnamon rolls, pastries
Tried this recipe?Let us know how it was!
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Homemade Cinnamon Rolls

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