Mom's Homemade Cinnamon Rolls From Scratch
Learn how to make my mom’s secret recipe from-scratch cinnamon rolls. Spoiler alert…it’s super easy!
Ditch the Cinnabon and Pillsbury cinnamon rolls and bake your own from scratch; it's SUPER EASY! Making your own cinnamon rolls from scratch is super quick and simple, and you only need a few basic ingredients.
Why I Love This Recipe
My mom and grandmother taught me to cook, and they use a “no measuring” approach. The reason for this is so that you can understand and know the feel of a recipe rather than following instructions in a disconnected fashion, and then not know what went wrong when the recipe doesn’t turn out.
Adjusting the ingredients to your liking is key in this process. Measurements in this recipe are meant for reference only, and if you rely on following recipes to a “T”, then just like my homemade pizza crust, Thai curry, and apple pie, this is a great project that allows lots of room for adjusting and practicing the “no measuring” approach in your own kitchen.
Ingredients
For the Dough
1 ½ - 2 cups warm water - The water needs to be just warm enough to dissolve the yeast. Do not use boiling water…it will kill the yeast!
1-2 tablespoons active dry yeast - Store yeast in an airtight container in the freezer to prolong the shelf life.
1 tablespoon sugar - This is not used to sweeten the dough, but to activate and feed the yeast.
1 teaspoon salt
4-5 cups flour - All-purpose or bread flour will work for this recipe. Just be aware that, due to the higher protein content, bread flour will absorb more water, so you will need to adjust the water as needed.
2-3 tablespoons olive oil - Any oil can be used in this recipe, but olive oil is recommended because it is a healthier choice.
For the Filling
2 tablespoons of melted unsalted butter
1 tablespoon of granulated sugar
1 tablespoon of cinnamon
2 tablespoons of brown sugar
For the Icing
1 tablespoon heavy cream (half and half can be substituted in a pinch)
1/2 teaspoon vanilla
3 tablespoons of melted unsalted butter
2 cups powdered sugar
Homemade Cinnamon Rolls
Dissolve the Yeast
Sprinkle yeast over warm water, and stir to combine. Add in the sugar, salt, and oil. Stir well, and set aside waiting for the sugar to activate the yeast. When activated, the combination will form bubbles, and the yeast will begin to look like foam.
Mix the Dough
In the meantime, add flour to a large bowl. A stand mixer with a dough hook works well, but you can just as easily use any bowl and spoon. Once the yeast is activated, add the yeast mixture to the flour, and mix until it forms a dough. If mixing by hand, feel free to use your hands to knead the dough once the dough becomes too thick to stir. Use additional flour or water until you reach the desired consistency which is sticky to the touch, but won’t transfer to your hands as you handle the dough.
Allow the Dough to Rise
In a clean bowl, pour about a tablespoon of oil into the bottom. Place dough into the bowl, and turn to cover the dough in oil. Cover with plastic wrap, and allow to rise at room temperature until doubled in size. The longer the dough rises, the thicker and fluffier in texture the end result will be.
Roll Out the Dough
On a clean dry surface, pour about a tablespoon of oil. Place dough onto oil, and roll with a rolling pin into a rectangular shape to about ¼ inch thickness. If you prefer bigger and thicker rolls, with more dough to filling ratio, simply roll the dough out thicker.
Add the Filling
Begin by spreading butter over the surface of the dough. Any remaining butter can be poured into your baking dish for extra deliciousness. Next, sprinkle layers of granulated sugar, cinnamon, and brown sugar. The brown sugar and butter are responsible for making the gooey caramel center. If you want more caramel, increase the butter and brown sugar.
Form the Rolls
From the wide end, roll the dough into a cylinder shape. With a sharp knife, make about 2-inch cuts to make each roll. Press the rolls down into a greased baking dish. Space the rolls far enough apart to allow them to double in size during the second rising. If you like extra fluffy cinnamon rolls, make sure you space the rolls out a bit farther.
Allow Rolls to Rise
Cover the pan with plastic wrap and allow the rolls to rise at room temperature for 30 minutes to 4 hours or until they double in size. (The longer they rise the fluffier they will be.) Alternatively, the rolls may be placed in the refrigerator to rise overnight.
Bake the Rolls
In a preheated 350 degree oven, bake until golden brown and your house smells like cinnamon rolls. (AKA about 20 minutes.) Depending on how gooey you like your cinnamon rolls, icing can be added while they are still warm, or after they have cooled.
Prepare the Icing
Mix together the cream, vanilla, melted butter, and powdered sugar. Stir and continue to add cream or powdered sugar until the icing reaches desired consistency. Spread over cinnamon rolls, and serve.
Additional Tips
Quality ingredients do make a notable difference in the flavor outcome of this recipe and using farm-fresh cream and butter takes these already delicious cinnamon rolls to the next level. You can learn how to make your own dairy products in my Homesteader's Guide to Milk - Digital Course where you will learn how to make homemade yogurt, simple mozzarella, hot pudding, custard ice cream, and butter complete with bonus recipes using whey, troubleshooting tips, meal prep advice, and more!
For an extra special treat, add pecans to the bottom of the baking pan before placing the cinnamon rolls on top.