Quick & Easy Homemade Cinnamon Rolls
These quick & easy homemade cinnamon rolls are going to be the new star of the show for breakfast in your home. They have little rise time which is a win, and you can make these the morning of. Perfect for festive mornings or just because. So easy, anyone can make them! Sit back and watch your family be amazed at your cooking skills.
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Something About Homemade Cinnamon Rolls
There is just something about a warm homemade cinnamon roll that is gooey, sweet and delicious. Comforting food to have and whip up quick for you and your family is something precious to hold dear to your heart. Comfort food helps bring people together. I have substituted these for the store-bought cinnamon rolls and not just because they are more delicious but because I know and can control what ingredients are in the dough.
Things You’ll Need
Kitchen tools to use are:
- A mixing bowl or stand mixer
- A dough whisk
- A baking dish (your preference)
- Measuring spoons
- Measuring cups
- A tea towel
- Pizza Cutter
- Rolling pin (optional)
List of Ingredients
- Water
- Dry Active Yeast
- All-Purpose Flour
- Organic Cane Sugar
- Cinnamon
- Heavy Cream
- Softened butter
- Salt
Start by getting your warm water ready to pour into your bowl. It needs to be warm in order to activate the dry active yeast and sugar to dissolve. The reason for adding the sugar in with the yeast it acts as a boost to feed the yeast and will work quickly.
*IMPORTANT* – Do Not Proceed Until this step is seen
When you add the yeast and sugar to the warm water, you need to gently stir that mixture together and then let it sit for at least five minutes before continuing. When the yeast is activated, it will make a “bloom” in the bowl and grow a frothy foam. If you don’t see this within the five minutes, you will know that your dry-active yeast is no longer active and won’t raise your dough like it should.
When you see the bloom in the bottom of the mixing bowl you can continue to add in other ingredients. If you don’t see the bloom, then throw the liquid mixture away and start again with new ingredients.
Now that you know your dough will rise, add in the salt and then the bread flour or all-purpose flour. You can mix well in a stand mixer until everything is combined or you can mix by hand using your bread whisk. If you’re in a hurry the stand mixer will be quicker. If you want to get the children involved let them help you mix! After all the ingredients are mixed you want to sprinkle a little a little flour on the counter and knead your dough until it becomes smooth.
Resting Your Dough
Now it’s time to let the dough rest. With the dough mixed thoroughly and still in the mixing bowl cover with a clean tea towel or bowl cover and let it sit for 10 – 15 minutes.
When your timer goes off, uncover the dough. Sprinkle some all-purpose flour on the counter and place dough on the countertop onto the floured surface. This is another job the children may want to help with! You’re going to roll the dough out into a rectangle shape. You can use a rolling pin for this, but I like to use my hands to press the dough out. Totally your choice.
Filling the Homemade Cinnamon rolls
Now, it’s time to fill the dough with all the good stuff. You will have had some softened butter waiting on you and now is the time to use it on the flattened dough. Spread it all over the surface before adding the augar mixture.
I like to mix together some cinnamon and organic cane sugar in a small mason jar (a little more sugar than cinnamon) shake it to mix it and then store in my pantry for this recipe. When I am ready for it I shake it on and then back in the cabinet it goes. No measuring or getting out all the ingredients every time. Some people like to use brown sugar instead and that’s another good option!
So, once your softened butter is on go ahead and generously shake on your sugar and cinnamon mixture. We measure this step with our hearts so just use your judgement and decide how much is enough for you and your family.
Forming the Homemade Cinnamon Rolls
While the dough is laid out in a rectangle shape is when you want to cut the dough for rolling. Using your pizza cutter to cut the dough into strips first. Then, roll them up to look like cinnamon rolls and place in a coated glass/ceramic dish of your choice to bake. This is another step the kids can help with.
You can get creative here too! They don’t have to be in traditional shape (round) but you can make cute shapes to be festive with the season. For example, a bunny for Easter. Whatever shape you decide to roll them in after you put them in the oil-coated pan it’s time to proof for the second time.
The Second Proofing
Time to cover the rolls again that you’ve placed in the oil-coated pan of your choice with the same clean tea towel you used before for a second proofing. This will allow the dough to rise again before baking. This is a short process too with the dry-active yeast.
Set a timer for 25-30 minutes and let the dough sit (covered). After the timer goes off your rolls should be bigger or puffed up. Thats how you’ll know they are ready to bake. During the time you set the timer for the second proofing is a good time to pre-heat the oven to 350 degrees Ferin height.
*NOTE: Before baking and if you have it on hand. Use some heavy cream and pour about 1/3 cup over the rolls this will make the bottom of the rolls so delicious, soft and gooey. I never miss this step!
Bake at 350 degrees F for about 25-30 minutes or until golden on top!
Homemade Cinnamon Roll Glaze
This is one of that stars in the recipe and the perfect compliment to these delicious homemade cinnamon rolls. You can make as much or as little of this glaze by adding a little more sugar and milk/heavy cream. Same with the consistency. If you like a more runny glaze add some more milk/cream. More of a thick glaze then less liquid.
You’ll need:
- Powdered sugar
- Milk or heavy cream
- Vanilla
- Melted butter
All you need to do is mix these ingredients and depending on the consistency you want like I mentioned earlier will depend on how much liquid you will want to add. Add a little bit at a time and mix to see if its like you want. This glaze is easy to spread and will just melt right over those warm cinnamon rolls you’ve made.
I hope you and your family enjoy this recipe for years to come!
Easy Homemade Cinnamon Rolls
Equipment
- 1 Mixing bowl/stand mixer
- 1 measuring spoons
- 1 Measuring Cups
- 1 9×13 baking dish
- 1 Pizza Cutter
Ingredients
- 1 ½ cups warm water
- 1 Tbsp dry active yeast
- 2 Tbsp organic cane sugar
- 3 ½ cups All-purpose (unbleached) flour
- 1 tsp salt
- 4 Tbsp softened butter
- ½ cup brown sugar
- 1 Tbsp cinnamon
- ⅓ cup heavy cream
Instructions
- Add warm water, yeast and sugar to a stand mixer or a bowl if mixing by hand
- Gently stir together and let sit for 5-10 minutes or until a bloom is formed on the top. DO NOT proceed until you see this or else your dough won't rise properly.
- Add in salt and flour after you see the frothy bloom and mix. Note: I like to add the flour in a little at the time.
- Turn dough out on top a floured countertop and knead until your dough feels smooth. Place back in mixing bowl and cover with a clean tea towel for about 10 minutes
- Roll dough out or press it out into a rectangular shape.
- Spread the softened butter and sprinkle with cinnamon and brown sugar until fully covered.
- Cut with your pizza cutter into strips. Then roll them up and place in a coated (butter or oil) baking dish
- Once all the rolls are rolled and in baking dish, cover again for second rise with the clean tea towel for about 25-30 minutes. *Note: You'll want to see the rolls doubled in size after the time passes.
- Pre heat oven to 350 degrees. Pour heavy cream over rolls. This will make them soft and gooey on the bottom 🙂 you'll thank me later
- Bake for 25-30 minutes or until golden on top
Cinnamon Roll Glaze
- 1 Cup Powdered sugar
- 2 Tbsp of melted butter
- 1 ½ tsp vanilla
- 2-3 Tbsp heavy cream or milk
- Combine all together and pour over warm cinnamon rolls. *Note: You can adjust the thickness of the glaze based on how much liquid you add. If it isn't thin enough add some more milk until you get it how you want it.
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