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Homemade Cinnamon Rolls

The best cinnamon rolls are homemade cinnamon rolls. With rolls, filling, and frosting all from scratch, this delicious recipe will take you from beginner to expert baker in just over 2 hours.

Homemade Cinnamon Rolls

Print Recipe

Yield

12 rolls

Prep Time

40 minutes

Bake Time

25 to 30 minutes

Rise Time

1 hour

Total Time

2 hours, 15 minutes

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Select Your Yeast

RapidRise® Instant Yeast
RapidRise® PLUS Instant Yeast
RapidRise® Instant Yeast
RapidRise® PLUS Instant Yeast

Ingredients

Dough

  • 4½–5 cups all-purpose flour
  • ⅓ cup sugar
  • 2 (4½ tsp.) packets Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1½ cups water
  • 6 tablespoons butter OR margarine
  • 1 egg

Filling

  • ⅓ cup sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons butter OR margarine, very soft

Frosting

  • 2½ cups powdered sugar
  • 2 tablespoons butter OR margarine, softened
  • 2–3 tablespoons milk
  • 1 teaspoon pure vanilla extract

Dough

  • 4½–5 cups all-purpose flour
  • ⅓ cup sugar
  • 2 (4½ tsp.) packets Fleischmann’s® RapidRise® PLUS Instant Yeast
  • 1 teaspoon salt
  • 1½ cups water
  • 6 tablespoons butter OR margarine
  • 1 egg

Filling

  • ½ cup sugar
  • 2¾ teaspoons ground cinnamon
  • 4 tablespoons butter or margarine, very soft

Frosting

  • 2½ cups powdered sugar
  • 2 tablespoons butter OR margarine, softened
  • 2–3 tablespoons milk
  • 1 teaspoon pure vanilla extract

Directions

  1. Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F, butter won't melt completely). Add to flour mixture with egg.
  2. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  3. Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
  4. For filling, combine sugar and cinnamon in a small bowl. Set aside.
  5. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least ½-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in greased 13 x 9 inch baking pan. Cover with towel; let rise in warm place until doubled in size, about 1 hour.
  6. Bake in preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
  7. Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Spread over rolls.

Tips

For perfectly shaped rolls, cut the rolled dough with a length of string brought gently under the dough then crossed over the top.

When using Fleischmann’s® RapidRise® PLUS Instant Yeast you will need more filling in this recipe as the light and fluffy dough will have a higher rise.

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