These are the Best Homemade Cinnamon Rolls
These Homemade Cinnamon Rolls start with The Best Homemade Yeast Roll Recipe. (you can find and print the full recipe here.) My grandmother used to make these for us every time she made a batch of her yeast rolls. I remember she would bring them to our house in one of her foil pie pans and tell us to put them in the refrigerator then bake them for breakfast the next morning. I don’t think we ever waited until the next morning!
This is a pretty sweet dough which is one of the reasons it’s so good, so instead of adding more sugar, I used Splendain the Cinnamon rolls, just to cut the sweet back a bit. I added a very light drizzle of icing at the end, but they are good with or without a frosting.
Prepare the dough as directed (The Best Homemade Yeast Rolls, full recipe here).
After the dough is chilled, you’ll roll it out on a floured surface. Next you will generously spread the softened butter all over the whole piece of dough. Sprinkle with the cinnamonand then finish with sugar or the sweetener of your choice.
Roll the dough lengthwise into a roll. Then using a really sharp knife, cut it into 1.5 to 2 inch rounds. This will make large fluffy cinnamon rolls. Place them into a lightly buttered or greased pan, brush melted butter over the top and then bake! They are so yummy right out of the oven. Mmmmmm
These can be served with or without frosting. I just used some powered sugar creamed with more butter, then thinned with some milk and a dash of vanilla and gave it a very light drizzle. I also found this recipe for Best Cinnamon Roll Icing at Creme de la Crumb and it includes a little cream cheese – Yum!
Either way, they are delicious!Print
Homemade Cinnamon Rolls
- 1 batch of The Best Homemade Yeast Roll Recipe
- 1 stick of butter softened reserving 2 tablespoons to melt and brush over the tops prior to baking
- 5 tablespoons of cinnamon
- 8-10 tablespoons sugar or Splenda
- Preheat oven to 375 degrees.
- Remove the yeast dough from the refrigerator and divide it into two balls
- Roll the first ball of dough out on a floured surface to about 1/4 to 1/2 inch thickness. Make sure it’s not too thin or you won’t be able to roll it without tearing.
- Spread 3 tablespoons of the softened butter over the dough. Sprinkle with 2 1/2 tablespoons cinnamon then 4-5 tablespoons sugar.
- Starting at one end of the dough, start rolling tightly until you get a cylinder shaped roll.
- Using a very sharp knife, slice the rolls about 1-2 inches thick.
- Place them in a greased baking pan and set aside.
- Cover with cloth and let rise in warm place for about two hours or until double in size.
- Do the same for the second half of the dough.
- Bake at 375-400 degrees for about 30 minutes or until they are golden brown, checking them after 15 minutes to make sure they are not cooking too fast. Depending on your oven they may need to bake for a shorter or longer period of time.
- When you take them out of the oven, spread them with your choice of frosting or simply add butter and enjoy!