Easy Homemade Cinnamon Rolls

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I’m sure there are a million recipes out there for easy homemade cinnamon rolls, but I wanted to share mine. I’ve got a little secret that saves time!

Easy Homemade Cinnamon Rolls

 

This recipe actually came from my friend Linda, but they’ve become mine. I call them Easy Homemade Cinnamon Rolls because it is a simple method, using a short cut, I love a good short cut!  Because you are scalding the milk at the beginning, the dough is already warm when you begin the rising process, so takes much less time to rise. Though anything needing the dough to rise seems to be a longer process than I usually like, my kids and I made these on our movie marathon day, so we were just home for the afternoon. I’ll let the pictures do the talking, scroll down for the recipe.

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Easy Homemade Cinnamon Rolls

  1. Let the dough rise
  2. Roll out the dough
  3. Sprinkle cinnamon mixture
  4. Roll up the dough
  5. Slice into individual rolls
  6. Bake
  7. Drizzle with frosting goodness

Easy Homemade Cinnamon Rolls

I love to try to get my kids involved in the kitchen. They don’t always get excited about the idea, but once I get them in there, they are up for the task. It’s a great way to build memories…baking together. And they know that delicious cinnamon rolls are going to be filling their bellies at the end, so they become much more OK with the process!Easy Homemade Cinnamon Rolls
Easy Homemade Cinnamon Rolls

With most cinnamon roll recipes, you’ll have the dough rising twice. This can be time consuming, but the process is well worth it.

Easy Homemade Cinnamon Rolls
Easy Homemade Cinnamon Rolls

If you are one to get squeamish with kids getting messy, then maybe omit the process where they kids get all sticky and gooey! I’ll admit, it’s not my favorite, but they seem to think it’s fun!
Easy Homemade Cinnamon Rolls

The cinnamon roll treat that comes out at the end is well worth the labor.
Easy Homemade Cinnamon Rolls
Easy Homemade Cinnamon Rolls

Roll:

  • 2 cups milk
  • 1  1/2  stick butter
  • 1 T salt
  • 1/2 cup sugar
  • 3 eggs
  • 2 T yeast
  • 9 cups flour
  • cinnamon/sugar
  • pecans (optional)

Frosting:

  • 1/4 cup melted butted
  • 1 T milk
  • 2-3 cups powdered sugar
  • 1 tsp. vanilla
  • dash of salt
  1. Scald 2 cups milk (4-5 minute in microwave on HIGH).  Add 1 stick butter and stir until melted. Add 1 T salt and 1/2 cup sugar. Mix must be warm not hot. Add 3 beaten eggs.
  2. Meanwhile…dissolve 2 T yeast in 1 cup warm water. Add to mixture. Add 9 cups of flour (2 cups at a time) stirring after each cup. (I use my kitchenaide mixer with the hook on it).
  3. Place the bowl in a warm spot by the window with a towel over it for it to rise. Twice. Punch it down after the first rising.  Because you are scalding the milk at the beginning, the dough is already warm when you begin the rising process, so takes much less time to rise. About 30 min. each time (in warm  Texas by the window).
  4. Divide the dough in half. Roll out on a floured surface into a large rectangle. Spread about 1/2 stick softened butter over dough then sprinkle with sugar and cinnamon (and pecans if desired). Roll into one long roll and cut in 1 inch pieces. Lay on cookie sheets and bake at 350 degrees for 15 minutes (checking the minutes before just in case). Roll the other half and do the same.
  5. Frost while hot with 1/4 cup melted butter, 1 T milk, 2-3 cups powdered sugar,  1 tsp. vanilla, and dash of salt. Top with more pecans if desired.
  6. Yields 20-25 yummy cinnamon rolls

Do you have a favorite cinnamon roll recipe? You just can’t replace the freshness that comes from rolling out the dough, but with warm milk from the start, the process is much faster!

Check out some of our other favorite desserts:

{This post was originally shared August 16, 2012. Updated 2017}