Homemade Cinnamon Rolls

  • Servings: 12 rolls
  • Difficulty: intermediate
  • Print

Every couple of weeks my husband aims his sweet tooth on cinnamon rolls. I purposely don’t keep those things in the house because he has no gauge on the “how much is too much” concept. I do however, keep plenty of baking ingredients so I still have the option to make them if I really am dying for some sweets myself. (Zach would never touch flour or sugar or, gasp, yeast..)

And honestly, baking scares me too. I think it’s black magic. It requires a lot of patience and an exact measurement of ingredients. If you want world class baking recipes, go to a different blog because I am not your girl. And that’s ok. But, if you are willing to venture out a little bit, this is a good place to start.

Read through this whole thing before you get started. This recipe takes about 2-2.5 hours but most of it is oven time.


  • The straight dough method is really simple… essentially, you just throw it all in your mixture. BUT (and it is a big but hehe)
    • Warm your milk here to about 90 degrees, it should be just warm to the touch. Too warm and you’ll kill the yeast
    • The milk, yeast and sugar go in first. Give it a little whisk and let the sugar dissolve and the yeast get a head start.
    • Add the flour next and do NOT mix the salt in with the flour. Salt will kill the yeast if it comes in direct contact with it and the flour acts as a barrier.
  • Fresh yeast.. I have yet to find it in my local stores but if you’re lucky enough to have it, use it. If not, dry active will work just as well but you need half of what you’d use if it were fresh. 2:1 ratio.
  • Proofing is dough’s second rise. It softens the yeast taste and gets the dough ready to bounce up in the oven. Proofing also proves your yeast is still alive and active.
  • This recipe doubles well. It will feed an army if you do so, you’ve been warned.
  • Don’t be scared. You can totally do this.



  • 4.5 oz sugar
  • 1.5 oz dried milk solids (DMS)
  • 0.5 oz salt
  • 4.5 oz butter, softened
  • 4.5 oz eggs
  • 10 oz milk
  • 1# 12 oz bread flour (you can find King Arthur’s at your grocery store)
  • 2.5 oz fresh yeast (this might be an amazon purchase.)
  • ½ tsp vanilla extract


  • half a stick of butter, melted
  • sugar and cinnamon, to you’re heart’s desire


  • milk
  • powdered sugar
  • capful or two of vanilla extract stir all together and drizzle over warm rolls


  • Kitchen scale
  • Bowls
  • Thoroughly greased 8×8 cake pan (I like butter)
  • Kitchenaid mixer with hook attachment
  • Wire whisk
  • Dish towel
  • Pastry brush
  • Plastic wrap
  • Serrated knife
  • 9×13 cake pan filled halfway with water


  • Mise en place
  • Warm your milk to about 90 degrees. You can go a little higher but please don’t kill your yeast. They’re only here to help.
  • Add the milk, yeast, and sugar to your mixing bowl and gently whisk with a wire whisk until sugar is dissolved.
  • Add in the flour, DMS, eggs, butter, vanilla, and salt and mix on the first speed for 3 minutes then on the second speed for 10 minutes.
  • Turn your dough out onto a floured surface. I prefer in a warmer spot so it helps with the fermentation of the yeast. Cover with plastic wrap and a dry dishtowel. Let it rise for about 30 minutes.
  • Punch down the dough, yes, punch. It is just as fun as it sounds.
  • Roll out your dough to the desired thickness (I like my layers about 1/8th and in but you can go as thick as 1/4th an inch.
  • Square off your dough, it should look like a giant rectangle on your counter.
  • Brush with melted butter and sprinkle generously with sugar and cinnamon – this is a judgment free zone.
  • Roll the dough into a log and use a serrated knife to cut your rolls, mine were about 2 inches thick but if you want the big guys, you’re looking for about 4 oz cuts.
  • Place them in the buttered baking pan
  • Proof
    • How to proof:
      • Turn your oven on to a warm setting and let it heat for 2-3 minutes (3 minutes if your oven is just meh..) then turn it off
      • Cover your pan with plastic wrap and place it on the middle shelf of your oven
      • Put the 9×13 pan with water at the bottom of your oven
      • Close the oven and leave there for about an hour to an hour and a half, until your rolls have noticeably risen
  • Bake at 375 degrees until golden brown

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