It’s that time of year when warm homemade cinnamon rolls sound like the perfect treat on a chilly fall or winter day. Along with warm hot chocolate and a good book. I’ve spent hours in the kitchen perfecting the perfect cinnamon roll recipe for us busy families. This is an easy cinnamon roll recipe that you will be proud of and your family will rave about. A word of caution, you may find yourself licking your fingers, picking at the imperfect pieces of the surrounding cinnamon rolls (because it was just sitting there and you had to fix it, right?), or you ate one more than you expected. Although, the first one didn’t count because you had to make sure it tasted right.
This post has affiliate links. This means that if you buy anything through the link provided, I receive a small commission for which I will use to continue to offer tools for you to simplify your family’s life. For more information, please see my disclosure policy.
Grandma’s Homemade Cinnamon Rolls
When I was a little girl, I spent a lot of time at my grandma’s house. Quite a bit of time, like, almost every day in elementary school. On special occasions, she would make the best cinnamon rolls. The way my grandma made them was unlike any other cinnamon roll. Hers were always caramelized on the bottom and they were just a bit crunchy. I loved that part of them. It was just the way she baked them. It seemed like she used extra butter and cooked them just a bit longer than most people cook them.
Since my entire family prefers them soft and not caramelized, we bake them a little different from my grandma’s, but the recipe is the same.
The cream cheese frosting is my recipe since my grandma never frosted hers. Make sure you refrigerate the frosting after making it. Don’t frost all the cinnamon rolls unless you plan on storing them in the fridge.
Enjoy these warm with a mug of hot chocolate!
- 2 1/2 C warm water
- 1 T dry active yeast
- 3 T sugar
- 1/2 T salt
- 3 T shortening
- 1 T potato flakes/pearls
- 6 1/2-7 C all-purpose flour
- 2 sticks of butter
- 1 1/2 C brown sugar
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 3 T flour
Cream Cheese Frosting
- 1 pkg 8 ounces cream cheese
- 1 tsp vanilla
- 2 C powdered sugar
- 1-2 T milk
For the rolls:
- Combine the water, sugar, and yeast in a large mixing bowl. Allow to sit for about 10 minutes or until frothy.
- Add salt, potato flakes and shortening to yeast mixture and wisk until combined.
- Add flour, one cup at a time until dough is sticky to the touch, but pulls away from the sides. The dough is not supposed to be too stiff or you will have hard rolls instead of soft and moist.
- Cover with a damp towel and allow to raise for about an hour or until doubled in size.
- Punch down, then roll out onto a floured surface into a rectangle about 1/2 an inch thick.
For the filling:
- Cut both sticks of butter into small cubes and sprinkle them on the dough.
- Combine brown sugar, nutmeg, cinnamon and flour and sprinkle on top of the butter. Make sure that both the butter and the sugar mixture goes all the way to the edge. Otherwise, you will have areas of your cinnamon rolls with no filling. This is very important, because no one likes biting into a cinnamon roll with barely any filling, where's the fun in that, right?
- Once your dough is completely covered with goodness, roll your dough up lengthwise. Then, pinch all the ends closed.
- Prepare a large cookie sheet by spraying with non-stick cooking spray and lining with parchment paper.
- Slice the rolled up dough into 1 inch slices and place on the prepared cookie sheet.
- Cover all cinnamon rolls with plastic wrap or a loose bread towel and allow to raise till double in size or more.
- When there is about 10 minutes left to raise, preheat the oven to 350 degrees. When oven is ready, bake the rolls for 20-25 minutes, or until slightly golden brown on all tops. Don't over-bake them or they will be hard.
- Remove from oven and allow to cool slightly.
For cream cheese frosting:
- While rolls are baking, make the frosting by combining the cream cheese, powdered sugar, and vanilla with a hand mixer.
- Depending on how thin you like your frosting is how much milk you will need to add.
- Frost your cinnamon rolls as you eat them, not all at once.
Warm cinnamon rolls are the best! Serve these soon after baking, or warm them up for about 15 seconds. Keep the frosting in the fridge! Cream cheese frosting must be refrigerated. Only frost your cinnamon rolls as you eat them, not all at once and keep the frosting in the fridge. If someone is so lucky as to receive these as a gift from you, please tell them that they need to be stored in the fridge because of the cream cheese frosting.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- KitchenAid Stand Mixer
- TeamFar Baking Sheet Cookie Sheet Set of 2, Pure Stainless Steel baking Pan Tray Professional, Non Toxic & Healthy, Mirror Finish & Rust Free, Easy Clean & Dishwasher Safe
- PaperChef Natural Release Coated Non-Stick Culinary Parchment Paper, (1) 205 sq ft roll (15 in x 164 ft)
- The Original Straight Rolling Pin
Amount Per Serving Calories 1071 Total Fat 15g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 5g Cholesterol 31mg Sodium 246mg Carbohydrates 205g Fiber 7g Sugar 23g Protein 26g