Buttery old fashioned cinnamon rolls are sweet and tangy with cinnamon and brown sugar filling and glazed with a finger-licking good cream cheese frosting.
Why You’ll Love This Recipe
For years, I’ve attempted to impress my family and friends with warm, delicious rolls of creamy goodness for special occasions – I failed every time. With more ruined batches than I care to count, I finally put together this classic, old fashioned cinnamon rolls recipe with a rich, buttery homemade dough. If I can get cinnamon rolls right after all these years, so can you!
Ingredients You’ll Need
- Water: Use a food thermometer to ensure the water is about 115°F (46°C) to create a perfect environment for the yeast to activate.
- Sugar: Flavor the cinnamon rolls and activate the yeast with granulated white sugar. You can also use honey to activate the yeast.
- Yeast: I use dry active yeast, which takes longer to rise and requires proofing. However, I love the result.
- Milk: Use whole milk for the best results, or almond milk as a non-dairy option.
- Vanilla Extract: Flavor the old fashioned cinnamon rolls with vanilla extract, or try orange, caramel, and maple extract for fall or Christmas-flavored rolls.
- Egg: Bind the dough ingredients with eggs.
- Butter: Butter is the star ingredient for any cinnamon roll recipe. Use high-quality butter like Kerrygold to make the rolls, brown sugar filling, and cream cheese frosting.
- Salt: Use a small amount to balance the sweetness of the dessert and reign in the yeast.
- Flour: All-purpose flour creates a softer consistency, and King Arthur’s is my favorite! Try bread flour for a more structured cinnamon roll.
- Brown Sugar: Brown sugar makes the best filling.
- Cinnamon: Use warm ground cinnamon to flavor the brown sugar filling.
- Powdered Sugar: Sweeten the cream cheese frosting with powdered sugar.
- Cream Cheese: Soften the cream cheese at room temperature to create delicious frosting for the rolls.
What if I Don’t Have Yeast?
No worries, I’ve got you covered! Prepare these cinnamon rolls without yeast in half the time it takes to make old-fashioned ones.
How to Make Old Fashioned Cinnamon Rolls
The full recipe with measurements is in the recipe card below.
For the Cinnamon Roll Dough:
Step 1: Combine water heated to 115°F (46°C) in a liquid measuring cup with a teaspoon of sugar, then add the dry yeast. Let it sit for about 5 minutes or until foaming.
Step 2: Add milk, vanilla, egg, butter, sugar, salt, and the reserved yeast mixture to a mixing bowl. Blend on low using a hand mixer or stir the mixture by hand.
Step 3: Add flour to another mixing bowl and pour the wet ingredients over the top. Stir until fully incorporated, careful not to over-mix..
Step 4: Knead the dough for 5 minutes with your hands until you form a smooth, round ball. Transfer it to an oiled mixing bowl, cover with plastic wrap, and leave it at room temperature for 2 hours to rise.
Step 5: While proofing the dough, prepare the filling by combining the softened butter, brown sugar, and white sugar in a bowl; set it aside.
Step 6: Once the dough rises, press it down with your hand.
Step 7: Then, roll it out onto a floured surface using a rolling pin. Cover the dough with the reserved filling, leaving room on all sides, about ¼-inch.
Step 8: Tightly roll the dough into a cylinder, trim the ends, and use a sharp knife to cut the tube into even slices, about ten rolls.
Tip: Use the knife to score the dough beforehand to ensure the rolls are about the same size.
For the Cinnamon Rolls:
Step 1: Preheat the oven to 350°F (176°C). Prepare a baking dish and line it with the cinnamon rolls, careful not to overcrowd. Brush the tops with melted butter and bake for 25 minutes.
Step 2: While the rolls are baking, prepare the frosting. Use a hand mixer to blend the softened butter, powdered sugar, cream cheese, salt, and vanilla extract until smooth. Set it aside at room temperature.
Step 3: Remove the cinnamon rolls from the oven and let them cool for 10 minutes.
Step 4: Then, generously slather the rolls in the reserved cream cheese frosting, and enjoy!
Expert Tips
- All yeast calls for a different proofing method. Read the label on your yeast package and follow the directions accordingly.
- What happens if my dough doesn’t rise? If the yeast didn’t become frothy in step one, the cinnamon rolls wouldn’t rise. Check the expiration date on your yeast – that one always gets me. Another culprit is the temperature of the water you dissolve the yeast in. If the water is too hot, it will kill the yeast; a food thermometer will help to ensure the water warms to 115°F (46°C).
- Use a stand mixer or hand mixer to incorporate the ingredients for the dough, but I still prefer to use my hands to knead the dough. It’s a little more effort, but the outcome is worth it.
- If your dough starts shrinking as you roll it out, cover it with a damp towel and let it rise for about 10 minutes. You should be able to roll out the dough more easily from there.
What to do with the Leftovers
- Refrigerate: If you end up with leftovers, store the cinnamon rolls at room temperature for 3-4 days. Place them on a plate and cover them with aluminum foil.
- Freeze: If you plan to freeze the cinnamon rolls, leave the frosting off. I often cook the cinnamon rolls in batches, one to eat for breakfast and one to freeze for later. Let the rolls cool completely. Gather them together and wrap the rolls in plastic. Then, transfer them to a freezer-safe container or bag. Old fashioned cinnamon rolls freeze for 2-3 months.
- Thaw: Defrost the cinnamon rolls in the refrigerator overnight.
- Reheat: Set your oven or air fryer to 350°F (176°C) and warm them for 3-5 minutes. Prepare the frosting, and enjoy!
Frequently Asked Questions
I don’t want to wait for the dough. What can I do?
That’s easy. Reduce the waiting time by prepping the dough the night before. Cover the dish with plastic and place them in the refrigerator overnight. Remove the dough from the fridge and let it sit at room temperature for about one hour before proceeding with step 7 in the recipe card below.
More Cinnamon Roll Recipes:
Old Fashioned Cinnamon Rolls
- ¼ cup water, heated to 115°F (46°C)
- 1 teaspoon granulated sugar
- 1 package dry active yeast, or 2 ¼ teaspoons
- ¾ cup whole milk
- ¼ teaspoon vanilla extract
- 1 egg
- ¼ cup unsalted butter, melted
- 3 ½ tablespoons granulated sugar
- ½ teaspoon salt
- 4 cups all purpose flour, added one cup at a time
- ½ cup unsalted butter, softened at room temperature
- 1 cup brown sugar
- ⅓ cup granulated sugar
- 1½ tablespoons ground cinnamon
- 6 tablespoons unsalted butter, softened at room temperature
- 1½ cup powdered sugar, sifted through a sieve
- 4 ounces cream cheese, softened at room temperature
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
For the Cinnamon Roll Dough:
- Combine water heated to 115°F (46°C) in a liquid measuring cup with a teaspoon of sugar, then add the dry yeast. Let it sit for about 5 minutes or until foaming.
- Add milk, vanilla, egg, butter, sugar, salt, and the reserved yeast mixture to a mixing bowl. Blend on low using a hand mixer or stir the mixture by hand.
- Add flour to another mixing bowl and pour the wet ingredients over the top. Stir until fully incorporated, careful not to over-mix.
- Knead the dough for 5 minutes with your hands until you form a smooth, round ball. Transfer it to an oiled mixing bowl, cover with plastic wrap, and leave it at room temperature for 2 hours to rise.
- While proofing the dough, prepare the filling by combining the softened butter, brown sugar, and white sugar in a bowl; set it aside.
- Once the dough rises, press it down with your hand. Then, roll it out onto a floured surface using a rolling pin. Cover the dough with the reserved filling, leaving room on all sides, about ¼-inch.
- Tightly roll the dough into a cylinder, trim the ends, and use a sharp knife to cut the tube into even slices, about ten rolls.Tip: Use the knife to score the dough beforehand to ensure the rolls are about the same size.
For the Cinnamon Rolls:
- Preheat the oven to 350°F (176°C). Prepare a baking dish and line it with the cinnamon rolls, careful not to overcrowd. Brush the tops with melted butter and bake for 25 minutes.
- While the rolls are baking, prepare the frosting. Use a hand mixer to blend the softened butter, powdered sugar, cream cheese, salt, and vanilla extract until smooth. Set it aside at room temperature.
- Remove the cinnamon rolls from the oven and let them cool for 10 minutes. Then, generously slather the rolls in the reserved cream cheese frosting, and enjoy!
- All yeast calls for a different proofing method. Read the label on your yeast package and follow the directions accordingly.
- What happens if my dough doesn’t rise? If the yeast didn’t become frothy in step one, the cinnamon rolls wouldn’t rise. Check the expiration date on your yeast – that one always gets me. Another culprit is the temperature of the water you dissolve the yeast in. If the water is too hot, it will kill the yeast; a food thermometer will help to ensure the water warms to 115°F (46°C).
- Use a stand mixer or hand mixer to incorporate the ingredients for the dough, but I still prefer to use my hands to knead the dough. It’s a little more effort, but the outcome is worth it.
- If your dough starts shrinking as you roll it out, cover it with a damp towel and let it rise for about 10 minutes. You should be able to roll out the dough more easily from there.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Roma
Saturday 4th of June 2022
Great recipe. Came out delicious.
Tressa Jamil
Tuesday 7th of June 2022
I am so glad you enjoyed it.
Bianca
Friday 3rd of June 2022
These cinnamon rolls were amazing! The perfect breakfast yumm.
Tressa Jamil
Friday 3rd of June 2022
I am so glad. Thank you for trying them!
Giangi
Tuesday 31st of May 2022
I was hesitant to make the cinnamon rolls, but once the fear was gone and they came out from the oven smelling out of this world, I will make them at home again. Thank you for your very descriptive instructions. Very helpful.
Tressa Jamil
Friday 3rd of June 2022
This was me for the longest time. I am grateful this recipe worked for you as well.
Olga Veiga Gonzalez
Monday 30th of May 2022
Delicious! You can never go wrong with these delicious rolls!
Tressa Jamil
Friday 3rd of June 2022
Wow, thank you so much! I am glad you enjoyed them.
fede
Monday 30th of May 2022
I tried this recipe and the cinnamon rolls turn out amazing. My family went crazy on them! Thank you for sharing this delicious recipe!
Tressa Jamil
Friday 3rd of June 2022
This is my family too. I once made a batch for my daughter's birthday and they were completely gone by 11am, all 10 of them!