These are one of my favorite treats ya'll - I cannot get enough of em! Welcome to a world of sweet indulgence with my Cinnamon Rolls recipe, where the aroma of warm cinnamon and freshly baked dough fills the air.
These rolls are more than just a pastry; they're a comforting embrace of home baking and the joy of sharing a delicious treat with loved ones (or yourself - cuz' we all sexy). Super easy and fun to make, these mouthwateringly delicious rolls are a good reminder that simple can be rewarding. Get ready to roll, bake, and savor the irresistible charm of my Cinnamon Rolls that are perfect for breakfast, brunch, or a delightful lil' treat-yo-self snack.
Cinnamon Rolls
We rollin' today ya'll!Though I recommend measurements based off what I like, always remember to measure with your heart. If you want to put in some extra sugar, go sweeten it up.
Ingredients
Dough
- 1 cup of warm milk
- 1 tablespoon of active yeast
- 1 tablespoon of sugar
- 3 cups of all purpose flour
- 2 tablespoon of sugar
- 1 tablespoon of cinnamon
- 1 teaspoon salt
- 3 tablespoon of butter softened
- 1 Egg
Brown Sugar Filling
- 1 cup of brown sugar
- 4 tablespoon of softened butter
- Cinnamon
- Ground Nutmeg
- Cayenne Pepper
Sweet Cream Cheese Glaze
- 1 block cream cheese
- 1 cup powdered sugar
Instructions
- In a small bowl, combine the warm milk, active yeast, and 1 tablespoon of sugar. Stir and set aside for 10 minutes or until yeast is active.
- In a large mixing bowl, combine flour, sugar, cinnamon, salt, butter, and egg.
- Then add small bowl with active yeast to dough in large mixing bowl. Knead dough until it forms.
- Cover the bowl and set aside to allow dough to rise for 1 hour.
- After dough has risen, flour a flat surface to roll it out.
- Spread Brown Sugar filling onto dough. Cover your sugar with cinnamon, ground nutmeg, and cayenne pepper. I honestly just eye ball the amount and just sprinkle gently across the whole sugary surface.
- Roll out the dough so you make one long log looking piece of dough.
- Pre-heat your oven to 375°F. Place your cast iron in oven while pre-heating so the pan pre-heats as well. Once pre-heated, remove cast iron from oven and add butter to the pan (I recommend 2 TBSP). Let melt and cover full surface of pan. If using a baking sheet, no need to preheat. Just add parchment paper that covers the surface of the sheet.
- Cut log perpendicularly into pieces so you have about 7-8 rolls, about 2 inches thick.
- Add your rolls laying flat in your cast iron or onto your baking sheet.
- Put in oven for 15 minutes. Remove and let cool slightly!
Sweet Cream Cheese Glaze
- In a medium bowl, combine your block of cream cheese and powdered sugar. Keep mixing until well combined, smooth and creamy. If it's not sweet enough for ya, add some more powdered sugar.
- When Cinnamon Rolls are done baking, cover the surface of your rolls in the glaze after they've cooled for a bit; but you still want them to be a little warm so your sweet cream cheese glaze slightly melts into the crevices of the roll. You'll thank me when you eat 'em!
Chelse O’Brien
Incredible! One of our families new favorites! Thank you so much for sharing.
Erin
I made this weekend and added raisin. Gone in a bink of an eye. Next time making a double batch.
Stefanie
These are amazing!! Ive never made homemade cinnamon rolls before, but when i saw yours i had to make them! Thank you for sharing your recipe! These are the absolute best!
Hayley
Is the dough supposed to have 1 teaspoon or 1 tablespoon of cinnamon in it? My dough seems to be quite dark 🤣 currently in the oven but I'm sure they'll taste good ❤️
Gini
Salted or unsalted butter??!! I just love your recipes ans videos
lilyloutay
either should be fine but I'm going to suggest unsalted!
Gini
I made these this afternoon in my cast iron. I added crushed pecan to brown sugar mixture and pure maple syrup to the glaze!!! Phenomenal!!! What a great easy recipe!!! I don't think they will last til the kids get home from school.
Monica
Is active yeast the same as quick rise? I have both but don’t sure what to use.
lilyloutay
Yes you can use either!
Kirsten
What size cast iron skillet are you using?
lilyloutay
I'm using a Lodge No.8 10 5/8 inches! It's like this one here
Carlie Prater
Do you have to use a cast iron skillet? I don't have one.
lilyloutay
You don't! It's just my go-to!
Belinda
How much salt?
lilyloutay
1 teaspoon!
Carlet
Lol! I did 1Tbs and the ancestors didn’t say a word. They are in the oven right now.
Nancy Simmons
Do I use salted or unsalted butter?
lilyloutay
unsalted!
Julie N
These were DELICIOUS. I’m not a baker of any sorts and I made these and they turned out amazing. My family went back for more. It was a success.
Jerr
The recipe calls for sugar twice. Not referring to the brown sugar but sugar is in there twice. Can you clarify how much sugar please?
lilyloutay
The instructions are correct. You're going to need 3 TBSPs total (not including the brown sugar) because 1 TBSP is used for the yeast mixture and 2 TBSPs for the dough mixture (before the yeast is added to the dough mixture). If you read the instructions, you'll see what I mean! You can also reference this video.
Allison Ratcliff
Can you make rolls ahead of time and bake the next day?
lilyloutay
Yes that should be fine! Just make sure the dough is refrigerated until use.
Crystal Wenzel
Do you add eggs with dry ingredients?
lilyloutay
See step 2!
Suzanne
Why would my dough be so sticky
lilyloutay
Not Enough Kneading: Proper kneading is essential for developing gluten in the dough, which gives it structure and helps it hold its shape. If you haven't kneaded the dough enough, it may remain sticky. Knead the dough until it is smooth and elastic.
Underproofing: Proper proofing (allowing the dough to rise) is crucial for developing the desired texture in cinnamon rolls. If the dough hasn't been allowed to rise sufficiently, it may remain sticky. Ensure that you give the dough enough time to double in size during proofing.
Yeast Issues: Make sure your yeast isn't expired or inactive! Additionally, make sure that the yeast is activated properly before adding it to the dough by proofing it in warm water or milk with a bit of sugar.
Bonnie
Oh. My. Goodness. Hannah - wooowza. MADE AND THEY ARE SO GOOD. I’ve never made cinnamon rolls before and am glad this was my first recipe. The sugar/spice mixture combined with the butter in the cast iron to create caramelized perfections at the bottom of the rolls…that was a delicious surprise. Well done!!