Old Fashioned Cinnamon Rolls

Old Fashioned Cinnamon Rolls – Our buttery made from scratch, old fashioned cinnamon rolls are a tender work of love. The lightly sweetened and tangy dough is filled with cinnamon and brown sugar and finished with finger-licking good cream cheese frosting.

OLD FASHIONED CINNAMON ROLLS

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 no-fail cinnamon rolls recipe with a rich, buttery homemade dough. If I can get cinnamon rolls right after all these years, so can you!

WHAT YOU NEED TO MAKE THIS RECIPE

• Water: Use a food thermometer to ensure the water heats to 115°F (46°C); this creates the perfect environment for the yeast to activate.  
• White Sugar: Flavor the cinnamon rolls and activate the yeast with granulated white sugar. You can also use honey to activate the yeast.
• Dry-Active Yeast: I use dry-active yeast, which takes longer to rise and requires proofing. However, I love the results. You can use quick rise or instant yeast if you prefer.
• Milk: Use whole milk for the best results. Almond milk is a great non-dairy option.
• Vanilla Extract: Flavor our old fashioned cinnamon rolls with vanilla extract, or try orange, caramel, and maple extract for fall or Christmas-inspired rolls.
• Egg: One egg binds the ingredients and provides structure for the cinnamon rolls.
• Butter: The star ingredient for any good cinnamon roll recipe is BUTTER! Use it in the rolls, filling, and the frosting.
• Salt: Salt is underrated, but use a small amount to balance the sweetness and reign in the yeast. 
• Flour: I use all-purpose flour to create a softer consistency; King Arthur’s is my favorite. You can use bread flour if you prefer a more structured cinnamon roll.
• Brown Sugar: Brown sugar makes the best cinnamon roll filling.
• Ground Cinnamon: Since the ingredient is in the title, you should probably include it. 
• Powdered Sugar: Sweeten the cream cheese frosting with powdered sugar.
• Cream Cheese: Full-fat cream cheese creates a gooey, delicious frosting.

WHAT IF I DON’T HAVE YEAST?

No worries, we’ve got you covered – try our no yeast cinnamon rolls.

HOW TO MAKE OUR OLD FASHIONED CINNAMON ROLLS

The full recipe with measurements is in the recipe card below.

For the Dough:

Combine water heated to 115°F (46°C) in a small liquid measuring cup with a teaspoon of sugar, then add the dry yeast. Let it sit for about 5 minutes or until foaming.

Knead the dough for 5 minutes with your hands until it’s smooth. Form the dough into a ball and place it into an oiled mixing bowl. Cover with plastic wrap and set it out a room temperature to rise for 2 hours.

While waiting for the dough to rise, prepare your filling by combining the butter, brown sugar, and white sugar in a small bowl and set it aside.

When the dough has risen, press it down with your hand and roll it out onto a floured surface into a large rectangle. Sprinkle the dough lightly with flour and cover it with the reserved filling, leaving room on all four sides of the dough, about ¼-inch.

Sprinkle the dough lightly with flour.

Cover it with the reserved filling, leaving room on all four sides of the dough, about ¼-inch.

Tightly roll the dough into a tube, trim the ends, and use a sharp knife to cut it into even slices, about 10.

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 cream cheese frosting, and enjoy!

EXPERT TIPS

• All yeast calls for a different proofing method. Check the label on the package and follow the directions accordingly. 
• What happens if my dough doesn’t rise? There are two main issues. If the yeast didn’t become frothy in step one, they won’t rise. Be sure to check the expiration date on your yeast – that one always gets me. Another culprit could be the temperature of the water you dissolve the yeast in; it will kill the yeast if it’s too hot. That’s why I recommend using a food thermometer to be sure the water warms to 115°F (46°C). 
• Use a stand mixer or hand mixer to prepare the dough. I use a hand mixer to incorporate the ingredients, and my hands knead the dough. It requires a little more effort, but the outcome is worth it.
• If your dough shrinks as you roll it out, stop there! Cover the dough with a damp towel, and give it 10 minutes to rise. You should be able to roll out your dough more easily from there.

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WHAT TO DO WITH THE LEFTOVERS 

• Refrigerate – If you end up with leftovers, cinnamon rolls keep at room temperature for 3-4 days. Place the rolls on a plate and cover them with foil.
• Freeze – I recommend freezing the rolls and frosting separately. I often prepare two batches – one to eat right away and the other to freeze for quick baking. Let the cinnamon rolls cool completely and gather them together. Wrap them in plastic and place them into a freezer-safe container or bag. Old fashioned cinnamon rolls freeze for 2 months.
• Thaw – Defrost the cinnamon rolls in the refrigerator overnight.
• Reheat – For the best results, set the oven to 350°F (176°C) and pop them in for 5 minutes.

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