Can I make homemade cinnamon rolls ahead of time?

Yes! If you want to make cinnamon rolls in advance, prepare the dough up to the second rise and refrigerate it overnight. In the morning, simply let them warm up at room temperature for 45-60 minutes before baking them as directed. This method saves you time while still delivering fresh, homemade cinnamon rolls.

What if I don’t have instant yeast?

If you don’t have instant yeast, you can use active dry yeast instead. Just proof the active dry yeast in the warm milk with a little sugar for about 5-10 minutes before mixing it into the dough. This will help activate the yeast and ensure a good rise.

How do I store homemade cinnamon rolls?

To store your cinnamon rolls, keep them in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them. Just wrap the rolls tightly in plastic wrap and foil, then store them in the freezer for up to 3 months. Reheat them in the microwave or oven for a warm, soft treat.

Homemade Cinnamon Rolls: A Delicious and Easy Recipe for Your Next Baking Adventure

Description

Homemade cinnamon rolls are the ultimate comfort food. These soft, gooey rolls are filled with a rich cinnamon-sugar mixture and topped with a creamy, indulgent icing. Perfect for breakfast, brunch, or as a sweet treat for any occasion, this recipe is simple to follow and yields delicious results every time.

Ingredients

Scale

4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 cup warm milk
1/3 cup granulated sugar
1/3 cup unsalted butter, melted
1/2 tsp salt
2 large eggs
3/4 cup brown sugar, packed
2 tbsp ground cinnamon
1/4 cup unsalted butter, softened (for filling)
1 cup powdered sugar (for icing)
2 tbsp milk (for icing)

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Instructions

In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
Add melted butter, remaining sugar, eggs, and salt. Gradually mix in flour until a soft dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a towel, and let it rise for 1 hour or until doubled in size.
Roll the dough into a 16×10-inch rectangle. Spread softened butter over the dough and sprinkle with brown sugar and cinnamon.
Roll up the dough tightly and cut into 12 rolls. Place in a greased 9×13-inch baking dish and let rise for 20-30 minutes.
Preheat the oven to 350°F (175°C) and bake for 22-25 minutes, or until golden brown.
For the icing, beat together cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt. Add milk until the mixture is spreadable.
Once the rolls are out of the oven, drizzle the icing over them while they are still warm.

Notes

For a softer texture, allow the dough to rise fully during both stages.
Don’t skimp on the icing—it’s a key part of the flavor and texture.
For a dairy-free version, substitute almond or oat milk and use a dairy-free butter alternative.
If you prefer a nutty flavor, add chopped pecans or walnuts to the filling.
If you have leftover cinnamon rolls, store them in an airtight container for up to 2-3 days, or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320 kcal
Sugar: 16 g
Sodium: 170 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 25 mg