Homemade Cinnamon Rolls
About this recipe
These Homemade Cinnamon Rolls are a warm, gooey treat perfect for breakfast or dessert. This recipe from Tasty makes a generous batch of 14 rolls, so there's plenty to share—or keep all to yourself!
The combination of melted butter, warm milk, and sugar creates a rich dough that rises beautifully, while the filling of brown sugar and cinnamon adds that classic flavor we all love.
Ingredient notes
- Use unsalted butter for the dough and filling, and make sure it's melted or softened as specified.
- The milk should be warm to the touch, ideally between 110-115˚F, to activate the yeast properly.
Tips from Tasty’s video
- When mixing the dough, only combine until just mixed to avoid overworking it, which can lead to tough rolls.
- Knead the dough lightly and add flour as needed until it no longer sticks to your hands or the surface.
- Make sure to roll the dough into a rectangle about ½-inch thick for even baking and filling distribution.
Good to know
- How long do I need to let the dough rise?
- Let the dough rise for 1 hour in a warm place until it nearly doubles in size.
- What temperature should I bake the cinnamon rolls at?
- Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes.
No life story here — the video and the recipe are the whole point. All credit to Tasty: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Generously butter two disposable foil pie/cake pans.
- 2
In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F. If it is hotter, allow to cool slightly.
- 3
Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
- 4
Add 4 cups of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
- 5
Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- 6
Preheat oven to 350˚F/180˚C.
- 7
After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- 8
Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- 9
Roll the dough out into a large rectangle, about ½-inch thick. Fix corners to make sure they are sharp and even.
- 10
Spread the softened butter evenly over the dough.
- 11
Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon. Press the mixture into the butter.
- 12
Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- 13
Cut the log in half, then divide each half into 7 evenly sized pieces (about 1½ inches thick each).
- 14
Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- 15
Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
- 16
While the cinnamon rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
- 17
Remove the cinnamon buns from the oven. While still warm, drizzle evenly with frosting.
- 18
Enjoy!
Credit where it’s due: this recipe was transcribed from Tasty’s original video on YouTube. Follow them there — it’s their dish.
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