Homemade Cinnamon Rolls Recipes and Tips



Print Friendly
homemade cinnamon rolls recipes

Homemade Cinnamon Rolls Recipes

It is so amazing to me how each season has its own special scents and fall is one of my favorites because it comes with the smell of cinnamon from  apple pies, pumpkin pies and the ultimate– cinnamon rolls.

Don’t be afraid of making your own cinnamon rolls. The cinnamon rolls recipe and tips below will make it so easy you can have fresh cinnamon rolls for breakfast any time or for special occasions. Can you imagine how special you will make any morning for guests or family when they wake up to the delicious smell of cinnamon rolls?

These tips can be used to make your favorite cinnamon rolls recipe taste like the ones people pay big money for at the mall. If you don’t have a favorite cinnamon rolls recipe, we have included some for you below.



Cinnamon Roll Tips:

  • Add 1/2 pkg. of vanilla pudding to your dry ingredients for each 4 cups of flour you use.
  • Place a piece of greased waxed paper on bottom of your baking pan so the cinnamon rolls don’t stick.
  • Don’t leave the cinnamon rolls in the pan after baking. As soon as you pull them out of the oven, flip them upside down on a plate, platter or cookie sheet. That way, all the gooey juicy filling that has run to the bottom of the pan while baking will seep back into the rolls.
  • Use one of those square metal pastry cutters to cut your cinnamon rolls. It slices through the dough perfectly with one quick slice. It works faster than a pizza cutter or dental floss.
  • When spreading on the filling, which normally is a mixture of butter, cinnamon and sugar, don’t forget you can add other things like nuts, raisins and other dried fruit, and jelly or jam. Use raspberry, strawberry or any flavor of jelly or jam you like.
  • Freeze the cinnamon rolls individually. After the dough is sliced into rolls, separate and lay the rolls on a greased cookie sheet. When frozen, place them in a plastic bag or container. Then you can take out as many as you want to use the night before and place them in the pan you will use to  bake them. Then, in the morning, just pop them in the oven and bake at 350 – 375 degrees. Don’t preheat the oven. This helps them rise perfectly.
  • Make your usual batch of frosting and freeze in dollops on a cookie sheet. Then place them in a plastic bag. When you’re ready to use the frosting, place one on each roll when it is warm from the oven.
  • Add 3 oz. of softened cream cheese to canned or homemade frosting for the taste of cinnamon rolls from the mall.

Here are two of my favorite cinnamon rolls recipes:

This first cinnamon rolls recipe is from our Dining on a Dime Cookbook. It makes a small batch but it is easy to double. I usually double it and make a few dinner rolls for supper. Then, I roll out the rest and make into cinnamon rolls for breakfast. This is the easiest and fastest yeast roll I know of.

Ninety Minute Rolls

2 1/2 cups flour
1/2 tsp. salt
2 Tbsp. sugar
1 pkg. or 1 Tbsp. yeast
1/2 cup milk
1/4 cup water
2 Tbsp. margarine

Mix 3/4 cup flour, sugar, yeast, and salt. Heat milk, water and margarine until very warm (120-130 degrees). Add to dry ingredients and beat 2 minutes on medium speed. Add 1/4 cup flour. Beat 2 minutes on high. Stir in enough flour to make a stiff dough. Knead 2-3 minutes. Divide dough into 12 pieces and shape into balls. Place in 8 inch round cake pan. Let rise 15 minutes. Bake at 375 degrees for 20-25 minutes. Makes 12 rolls.

For Cinnamon Rolls

Take the above dough and instead of forming balls roll into a rectangle (about 1/4 or a little more thick). Spread with softened butter or margarine then sprinkle with about 1/4 cup sugar and 1 tsp. cinnamon. Roll jelly roll style and cut into rolls. Place in an 8-9 inch pan and bake as above.

Gertie’s Cinnamon Rolls Recipe

This is a great recipe to bake up one pan today and put the other pan in the freezer for another time. This is my favorite and the one I usually go to when making rolls.

1 pkg. or 1 Tbsp yeast
1/2 cup sugar, white or brown
1 tsp. salt
1 cup water, warmed (110 degrees F/45 degrees C) or very warm to touch
1 cup milk
6 Tbsp. margarine
3 eggs
7 cups flour

Filling

2 Tbsp. margarine, softened
1/2 cup brown sugar
1 Tbsp. cinnamon

Have all ingredients at room temperature. Grease 2 – 9×13 pans or 4 – 9 in. baking pans. In large bowl dissolve yeast and 1 Tbsp. of the sugar in the water; set aside. Heat milk and margarine enough to slightly melt margarine when cooled add eggs. Add 2 cups of flour to yeast mix and beat until smooth. Next add milk mix, salt and rest of flour. Knead until smooth, about 5 minutes. Place in greased bowl until double, about 40 minutes. Roll out into 2 – 18x 10 rectangles, spread with filling, roll up jelly roll fashion, cut and place in pans. Let rise until double again. Bake 350 degrees (190 c) for 20-25 minutes. Frost.

 Frosting

1 (3oz) cream cheese, softened
1/4 (1/2 stick) butter, softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla
1/8 tsp. salt

Beat all together.

 

Caramel or Sticky Bun Topping

You can take any cinnamon roll recipe and turn it into sticky bun with this recipe below.

1 cup brown sugar
1/3 cup butter
1/3 cup heavy cream

Melt (don’t boil) together. Pour into bottom of 1 – 9×13 pan. Place cut rolls on top then do their last rising. Bake as called for on recipe.

I love the above recipe but I often don’t have heavy cream on hand plus it can get expensive so here is another recipe that works great too and you will probably have everything on hand.

Caramel Sauce

1/2 cup brown sugar
1/3 cup butter
1/2 cup vanilla ice cream

Cook until thick and bubbly. Pour into pan; add cinnamon rolls. Bake as usual

 

For more easy recipes like these homemade cinnamon rolls recipes, check out our Dining On A Dime Cookbook!

Comments

  1. Mary Crabtree says

    All the recipes just sound delicious! I especially love homemade cinnamon rolls on Christmas morning, along with good strong coffee and country ham biscuits. Making me hungry just thinking about it!

  2. Susan says

    Hi Jill

    I am late as always reading your newsletter. I spend all day in the MD clinic yesterday and by the time we got back I hit the bed! Here is a easy cinnamon roll receipe you might like

    I can Biscuits
    Cinnamon to your taste {some people like more ,some less}
    1 cup of Confectioners sugar
    1/2 Teaspoon Vanilla Flavoring
    Roll biscuit flat
    coat each side of fattened bisuit with cinnamon and sugar mix. roll length wise cut into pinwheels and place on baking sheet with edges touching sprinkle with sugar and cinnamon and bake acording to biscuit directions then mix confectioner sugar and vanilla with a tad of milk and pour over warm cinnamon rolls. These are good!

    • says

      I love this Susan. I will have to try it. I do the canned biscuits dipped in cinnamon and sugar all the time but this would be a nice change. Will have to go get me some canned biscuits. Yumm

    • says

      oops I reread the recipe. Do you use regular sugar and cinnamon to coat them with or the confectioners sugar. Or is the confectioners sugar just for the glaze at the end.

  3. Susan says

    Sorry Jill, I must have been having a senior moment! I use confectioners sugar for all of it. I have made these for so long that I just use what I think would be good with the cinnamon and the rest to go as the glaze.Let me know what you think of these cinnamon rolls. some people have told me when they make these they just go by how sweet they like them. If you have anymore questions let me know. Thanks for always having a good news letter

    • says

      Don’t feel bad Susan I do that all the time with a recipe. I have made it for years that at times I can’t figure out how to write it even though it is so easy and other times I put in 1/2 of the directions and of course everyone lets me know right away. After all of these years I have started being more careful but I still have times I forget.
      I really can’t wait to try these. My granddaughter is coming over next week so I will try and have them then because she loves my regular cinnamon biscuits. Thanks for getting back so quick to me.

  4. Barb Fortunato says

    About Cinammon Buns,
    Did you mean to start with One and 3/4 cups flour? You wrote only 3/4 cups flour but need 2 1/2 cups flour total…
    Thanks for the clarification!
    Barbara

    • says

      Barb, it is suppose to be 3/4 cup and then a little further into the instructions it says add another 1/4 cup which makes it 1 cup. Then further still it says add enough flour to make a stiff dough while will be the rest of the amount. This can be confusing I know. When you make something like bread and rolls the recipe will give you an amount of flour to use in it but you should only add it 1 cup or in the case of this smaller recipe 1/4 to 1/2 cup at a time until the dough is no longer sticky and you can knead it easily.

      There are many different factors – to many to mention now – but they can cause the dough to need more or less flour each time you make. So today you may have to add the whole 2 1/2 cup and next time maybe only 2 1/4 cup. Years ago many of the old recipes didn’t even give an amount for flour but would say add enough flour to make a nice stiff or sometimes soft dough. Now a day we give you a general and as close as possible amount.

  5. Marcia says

    I’m just wondering if this is the same recipe in the Dining on a Dime cookbook? It looks a little different to me but I am sorry to say that I haven’t made cinnamon rolls in a while. Now it’s fall I’m sure hubby will be hinting to me to make them. I always use raisins on top of the butter and brown sugar filling before I roll them up, but that’s how hubby likes them. Get this…he also doesn’t like icing on them! And just an afterthought if you should happen to have some left over (which is unlikely I know but it might happen) and they are a little hard or stale they make a wonderful bread pudding!

    • says

      No this recipe isn’t in Dining. I found it after we printed the book and love it. Yes the leftovers do make great bread pudding. Keep a container or bag in the freezer and pop in that one leftover roll, doughnut, or coffeecake to make bread pudding or trifles.

Leave a Reply

Your email address will not be published. Required fields are marked *


6 + = fifteen

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>