These homemade cinnamon rolls recipes and tips will make it so easy for you to have fresh cinnamon rolls for breakfast any time or for special occasions!
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 where you can bake one pan today and put the other pan in the freezer for another time. This is my favorite recipe 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
7 cups flour
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.
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.
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!