Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

So it’s Amber’s birthday tomorrow and she loves my homemade cinnamon rolls, so what better way than to start off her birthday morning with these ewy gooey sweet treats. I totally forgot to share the recipe with you guys last time I made these, so here you go and your welcome!

I’m not sure if you remember but the last time I posted about them I said I would double the filling ingredients and the frosting and this time I did… Yum, oh Yum. Way better! You guys this is such a fun and rewarding recipe for your kids too! Great Sunday treat.

Ok well here it is and I included some pictures below of the process. Happy Baking ya’ll!


  • 1/2 c. milk
  • 2 tbsp. milk
  • 1 package active dry yeast
  • 3 c. all-purpose flour
  • 1/4 c. granulated sugar
  • 1 tsp. kosher salt
  • 1/4 c. unsalted butter
  • 1/4 c. unsalted butter
  • 1 tbsp. unsalted butter
  • Oil or butter for pans
  • 1/4 c. packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1 c. confectioners' sugar
  • 1 tsp. pure vanilla extract


In a small saucepan, heat 1/2 cup milk and 1/2 cup water on medium-low heat until warm but not hot to touch.

Meanwhile, in a large bowl, whisk together the yeast, 1 cup flour, and 2 tablespoons granulated sugar. Stir in the warm milk mixture. Cover and set aside until thick and foamy, about 15 minutes.

Mix in the salt and 1/4 cup melted butter. Gradually mix in the remaining 2 cups flour. Cover and let rise until doubled in size, about 1 hour.

Meanwhile, lightly coat a 9- by 13-inch pan with oil or butter. Line the pan with parchment, leaving a 3-inch overhang on the 2 long sides; coat the parchment. In a small bowl, combine the brown sugar, cinnamon, and the remaining 2 tablespoons granulated sugar. (I doubled this but you don’t have to.)

Punch down the dough. Turn out onto a floured surface and knead until it comes together. Roll into a 9- by 12-inch rectangle. Spread with the 1/4 cup softened butter and sprinkle with the cinnamon-sugar mixture. Starting from the long side, roll the dough into a tight log, pinching the seam to seal.

Slide a long piece of unflavored dental floss or fishing line under the log of dough about 1 inch from the end. Holding the thread taut, lift the ends and cross to cut off a piece of dough. Repeat to cut twelve 1-inch-thick rolls. Transfer the rolls cut-side up to the prepared pan, spacing them equally. Cover and let rise until the rolls are touching, about 20 minutes.

Meanwhile, heat the oven to 375 degrees F. Bake the rolls until puffed and lightly golden brown, 25 to 27 minutes.

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners' sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes. Drizzle over the cinnamon rolls. (Oh and this time I left out the vanilla flavor, see what you like best, I wanted a pure white gooey frosting and the vanilla made it darker and thinner, but it tasted great, so personal preference here.)


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