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5 from 7 votes
The Best Homemade Cinnamon Rolls
Cinnamon Rolls-No Fail Recipe by FSM
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 
Course: Dessert
Cuisine: American
Servings: 12 people
Ingredients
  • 4 Teaspoons SAF Instant Yeast
  • 1/2  Cup Water
  • 2 Cups Warm Milk
  • 1/4  Cup Olive Oil
  • 1 Cup Sugar
  • 1-1/2 Teaspoons Sea Salt
  • 4 Teaspoons Dough Enhancer
  • 2 Eggs
  • 6-7 Cups White Bread Flour
  • 1/2 Cup Softened Butter (1/4 cup for each rectangle of dough)
  • Cinnamon- Cover the dough with the desired amount of cinnamon. I use a lot!
  • 1 Cup Brown sugar (1/2 cup for each rectangle of dough)
Instructions
  1. First, in a large mixing bowl, whisk together the yeast, warm milk, olive oil, sugar, sea salt, dough enhancer, butter, and eggs.

  2. Next, add half the flour. Then, keep adding the flour gradually until the dough pulls away from the sides of the mixing bowl.

  3. Cover your mixing bowl with plastic wrap and place the bowl with the dough on the countertop. You want to let it rise for about an hour.

  4. After an hour, remove the dough from the bowl. Punch the dough down and roll it into two 12” by 18” rectangles.

  5. Lather each 12" by 18" rectangle dough with softened butter. Each rectangle will need about 1/4 cup. Add your desired amount of cinnamon on top of the dough. Then, sprinkle 1/4 cup brown sugar on EACH 12" by 18" rectangle of dough.

  6. Roll the dough tightly into a tube. Then, cut it into 1-1/2-inch rolls. Tuck the "tail" under the cinnamon roll. Place the rolls on a greased cookie sheet and cover them with greased plastic wrap and let them rise one more time for about an hour or until the dough doubles in size.

  7. Finally, preheat your oven to 350℉. Then, bake your cinnamon rolls on a greased cookie sheet for 15-20 minutes, or until golden brown.

Make The Frosting
  1. Frost your cinnamon rolls while they are still warm so that the frosting melts on top of them.

Recipe Notes

Don’t overheat the milk. Warm your milk to about (110°F) = (43°C)

Anything over that will kill the yeast, and anything lower can increase the time it takes the dough to rise. Dip your finger in the milk, it should be warm, but not hot. 

    1. Use soft butter. The secret to super tender cinnamon rolls is the butter! You want very soft butter, but not melted butter. Take it out and set it on the counter a few hours before you start the recipe. 
    2. Do Not scoop the flour with the measuring cup! Flour packs tightly so if you use your measuring cup to scoop it, you will use too much flour and your rolls will be dry. Instead, use a spoon to scoop the flour into the measuring cup, and then scrape the excess off with a butter knife. 
    3. Use room temperature butter for the rectangles. When lathering with butter before adding the cinnamon, it’s best to use room temperature butter rather than melted butter. This prevents the cinnamon and brown sugar from seeping out of the sides. Use the back of a spoon to gently spread the soft butter on the dough.
    4. Don’t overbake the rolls. Your cinnamon rolls should be a golden brown. If you overbake them, they will not be as soft and moist as you would like them. Check them after 15-minutes of baking.