Homemade Cinnamon Rolls | Renee's Kitchen Adventures

Wednesday, December 29, 2010

Homemade Cinnamon Rolls

This easy-to-make, Homemade Cinnamon Rolls is a recipe that needs to get on your menu pronto! Even the novice baker can pull this one off! This cinnamon roll recipe produces sweet, soft and tender rolls, covered in delectable cream cheese icing.

I know we have had our share of rich, indulgent foods this past week....well, at least I know I have. I ended my stint this past weekend with some made from scratch cinnamon rolls.

This might be one of those recipes you just put in the back of your head and make sometime in mid February, once the food coma from the holidays is well past. Still, warm from the oven, I couldn't think of a better way to use up some of those extra points (WW folks) we get each week for just this sort of thing!

This recipe was adapted from King Arthur flour, my go to website for any recipe that calls for yeast. Their flours are also my go to flours for baking. I always feel that your end products will be as good as the products in the ingredients and this cinnamon roll recipe is no exception.

This recipe does call for ACTIVE DRY YEAST, so make sure that is the yeast you are using in it. If you're looking for a recipe for cinnamon rolls that uses INSTANT YEAST, try these Apple Cinnamon Rolls with Maple Frosting.

Homemade Cinnamon Rolls, Cinnamon Rolls from Scratch, Cinnamon Rolls
Breakfast, Bread
Yield: 8 servings

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

prep time: 2 H & 15 Mcook time: 25 Mtotal time: 2 H & 40 M
This easy-to-make, Homemade Cinnamon Rolls is a recipe that needs to get on your menu pronto! Even the novice baker can pull this one off! This cinnamon roll recipe produces sweet, soft and tender rolls, covered in delectable cream cheese icing.


For Cinnamon Rolls:
  • 2 1/2 tsp. active dry yeast
  • 3/4 cup lukewarm water
  • 1/4 cup lukewarm skim milk
  • 3 TBSP sugar
  • 3 1/2 cups bread flour (I used King Arthur)
  • 5 TBSP unsalted butter, sliced into 5 pieces, at room temperature
  • 1 1/4 tsp. kosher salt
  • 1/4 cup brown sugar, loosely packed
  • 1/4 cup granulated sugar
  • 1 TBSP cinnamon
  • 2 tsp. all purpose flour
  • 2 TBSP skim milk ( to brush onto dough)
For Frosting:
  • 2 cups powdered sugar
  • 1/4 cup unsalted butter, soft
  • 4 oz. cream cheese
  • 1 tsp. pure vanilla extract


How to cook Homemade Cinnamon Rolls

  1. In a 4 cup glass measuring cup, add water and milk. Add the 3 TBS sugar and stir to combine. Whisk in the yeast and allow to sit for 5 to 10 min.
  2. In the bowl of a stand mixer, add the flour and the salt. With the dough hook in place, combine them. Add the butter with the mixer running, one piece at time. Slowly pour the milk/water mixer in while the mixer is running until sticky dough forms. ( you may need to add more water. Do this in TBS until the dough forms.)
  3. Continue to knead on med speed for 5 to 7 minutes. Dough will be soft, but should pull away from the sides and not be sticky. (Adjust the flour/water to achieve desired consistency if needed. Flour will hold more or less water depending on the humidity and temperature of your kitchen. )
  4. Remove dough to a large greased bowl ( cooking spray) covered with plastic wrap and let sit in a warm place until doubled in size. About 1 hour. ( again, the amount of time needed to get the dough to double depends on your kitchen. I like to turn my oven on and preheat it to 400, then turn it off. I then place my bowl of dough on TOP of the oven, where the surface is now warm...this helps me to achieve a good rise, even when my kitchen is cool. )
  5. After dough has risen, punch it down, and roll out on a greased surface ( cooking spray works well ) Roll out to a 16" x 12" rectangle. Combine the filling ingredients in a small bowl. Brush the surface of the rectangle with the skim milk. Sprinkle evenly with the sugar, brown sugar, flour mixture. Starting at the long side, roll up, firmly but not too tight. Pinch the seam where the dough meets to keep the dough together.
  6. Now you should have an approx 16" roll. Cut it in half and then cut each half again and then again with a serrated knife in a back and forth motion. You now have 8 cinnamon rolls.
  7. Spray a 9" x 13" glass baking dish with cooking spray and arrange the rolls in the pan so they have a bit of room between each. Cover with plastic wrap sprayed with cooking spray and allow to rise...about an hour.
  8. Preheat oven to 375 degrees F. Bake rolls in oven for about 25 - 30 min or until they are brown around the edges and beginning to turn golden brown across the center. If frosting , combine frosting ingredients and spread over the rolls when they are warm, but not hot.
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Nutritional Information provided is an estimate.

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Homemade Cinnamon Rolls by Renee's Kitchen Adventures pin with image of frosted cinnamon rolls in pan and a text overlay


  1. These look SOOOOO decadent!!! And worth 11 points.

  2. I am SO with you....I am so done with sugar....but I will certainly be needing these in February. Gorgeous work. Love how monstrous they are

  3. Thank you for posting this recipe.. Look so yummy..

  4. Wow, these look incredible. Happy Monday!

  5. I love KAF!!! I use their white whole wheat in just about everything I make. These look amazing.


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