Farmhouse Cinnamon Rolls

Square overhead image of a white dish full of the best homemade cinnamon rolls

These easy homemade cinnamon rolls are a cozy breakfast treat. Prep the dough ahead and bake them in the morning!

Course Breakfast

Cuisine American

Keyword Christmas Cinnamon Rolls, Cinnamon Roll Recipe, Cinnamon Rolls, Homemade Cinnamon Rolls, Traditional Cinnamon Rolls

Prep Time 20

Cook Time 30

Inactive Time 3

Total Time 3 50

Servings rolls

Calories 423kcal

Author Blair Lonergan

Ingredients

FOR THE CINNAMON ROLL DOUGH

2 ¾ cups bread flour, or more as needed (you can sub with all-purpose flour)
1 packet (2 ¼ teaspoons) instant or "rapid-rise" yeast
¼ cup granulated sugar
1 teaspoon salt
¾ cup whole milk
¼ cup shortening
1 large egg

FOR THE FILLING

¾ cup brown sugar
1 ½ tablespoons ground cinnamon
¼ cup salted butter, softened at room temperature

CREAM CHEESE FROSTING FOR CINNAMON ROLLS

1 ½ cups confectioners’ sugar
4 ounces cream cheese, softened at room temperature
1 tablespoon milk
1 teaspoon vanilla extract

ALTERNATE OPTION: CARAMEL ICING FOR CINNAMON ROLLS

1 cup packed light brown sugar
½ cup salted butter
¼ cup whole milk
1 ¾ - 2 cups confectioners’ sugar

Instructions

FOR THE DOUGH

In the large bowl of a stand mixer, whisk together flour, yeast, sugar, and salt. Set aside.
In a medium microwave-safe bowl, combine milk and shortening. Warm in 5-second increments in the microwave (or on the stovetop), just until the mixture is lukewarm (about 110°F) and the shortening is starting to melt. If the liquid gets hotter than 110°F, just let it sit on the counter for a few minutes to cool. You want it to feel like warm bath water.
Pour the warm milk mixture into the dry ingredients. Use the paddle attachment on the stand mixer to mix on low speed (or medium-low) until combined.
Add the egg; mix until a soft dough comes together. Add more flour (1-2 tablespoons at a time), if necessary, until the dough pulls away from the sides of the bowl. It should be slightly sticky, but not sticking to the sides and bottom of the bowl.
Switch to the dough hook attachment on the stand mixer. Knead the dough for 5 minutes.
Transfer the dough to a large greased bowl; turn the dough so that it’s greased on all sides. Cover with a clean towel or plastic wrap. Let rise in a warm spot until doubled in size, about 2 hours.

FOR THE FILLING

Combine brown sugar and cinnamon in a small bowl. Set aside.
Turn dough out onto a lightly floured surface. Roll the dough into a long rectangular shape about 8 inches x 14 inches.
Spread softened butter on top. Make sure that the butter is very soft so that it's easy to spread. I like to use my fingers for this step!
Sprinkle the brown sugar-cinnamon mixture over top.
Starting on one of the long sides, roll up the dough into a tight cylinder; pinch lightly to seal the seam.
Slice into 8-10 even rounds. Some folks like to use dental floss or thread, rather than a serrated knife, to slice the individual rolls. Transfer the pieces, cut-side up, to a greased 9-inch round cake pan, deep pie plate, or 9-inch square baking dish.
Cover and let rise in a warm spot until puffy, about 1 hour. Remove cover.

TO BAKE THE ROLLS

Bake the cinnamon rolls uncovered in a 350°F oven for 25-30 minutes, until the buns are a deep golden brown and the insides are cooked through. If the tops start to get too dark before the dough is fully cooked, tent loosely with foil. Transfer to a wire cooling rack; prepare the cream cheese frosting or the caramel glaze (whichever you prefer).

FOR THE CREAM CHEESE FROSTING

Use a whisk or electric mixer to combine all of the glaze ingredients in a medium bowl until smooth. It should be quite thick. Spread about ½ cup of the frosting on top of the warm buns. Let the buns cool for about 10 more minutes. Slather the remaining glaze on the warm buns; serve immediately.

(ALTERNATIVE) CARAMEL ICING

Melt the butter in a saucepan over low heat. Add the brown sugar and cook, stirring constantly, over low heat for 2 minutes. Add the milk and bring to a boil, stirring constantly. Remove from heat; add confectioners sugar until the icing reaches a thick but spreadable consistency. Spread on the warm buns.

Notes

If you don’t have a stand mixer, you can prepare the dough by hand. Simply use a wooden spoon to mix the ingredients as instructed, then knead the dough by hand on a well-floured surface for 5 minutes.

To prepare the dough in advance, arrange the cinnamon rolls in the pan, but do not allow them to rise for the second time. Cover and refrigerate overnight. In the morning, remove the dish from the fridge and rest in a warm spot for 90-120 minutes (or longer, if necessary), until the rolls are puffy. Remove cover and bake according to the recipe instructions.

I prefer bread flour in this recipe, which has a bit more protein and yields a slightly higher rise. All-purpose flour will work in a pinch, though.
Properly measure the flour. Always spoon and level the flour -- do not scoop it out of the package. Incorrectly measuring the flour will result in dense, hard rolls.
I prefer shortening in this dough. The shortening creates super-soft cinnamon rolls with a light, fluffy texture. That said, you can substitute with unsalted butter if necessary.
Rise in a warm spot. If your dough isn't rising, check the temperature of your kitchen. Ideally, you want to find a spot that's about 75°F, but this doesn't have to be exact.
Use a glass or ceramic baking dish. I find that dark metal pans and cast iron skillets cause the bottoms and sides of the rolls to burn more easily.
Bake in the center of the oven to prevent excessive browning on the top or bottom of your rolls. You can cover the rolls loosely with foil if they start to get too dark on top before they're done baking.

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