Cinnamon Rolls from Scratch

A cinnamon bun lifted from a pan, to show the texture of the torn side of the roll.

5 from 3 votes

Soft, sticky Cinnamon Rolls from Scratch are simple to make and utterly addictive to eat! Everyone will fight for the last homemade roll, made of sweet yeast dough wrapped around real butter and cinnamon sugar.

Prep Time35

Cook Time20

Rising Time2

Total Time3

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: cinnamon buns, homemade cinnamon rolls, how to make cinnamon rolls

Servings:

Calories: 434kcal

Author: Katerina | Easy Weeknight Recipes

Ingredients

For the Dough

5 cups spelt flour, plus more for rolling and kneading
1 ⅓ cups warm milk
1 tablespoon instant dry yeast
7 tablespoons butter, melted
3 tablespoons sugar
1 teaspoon salt
2 egg yolks

For the Filling

8 tablespoons butter, softened at room temperature
1 ½ tablespoons ground cinnamon
1 cup confectioners sugar
Pinch of salt

For the Glaze

1 cup heavy cream
3 tablespoons confectioners sugar

Instructions

Make the Dough

In a large bowl, combine flour, sugar, and yeast. Mix well.
Add the melted butter, warmed (not hot) milk, egg yolks, and salt. Stir and knead the dough for about 5 to 8 minutes, until it forms a ball and pulls away from the sides of the bowl. The dough should be stretchy and slightly sticky, but not wet.
Place the dough in an oiled bowl, and turn it so that the top and bottom are now thinly coated with oil. Cover with plastic wrap, and place in a warm place to rise for 1 to 1 ½ hours, or until doubled in size.

Fill and Shape the Rolls

Combine the sugar and cinnamon in a small bowl, and set aside.
Turn the risen dough out onto a lightly floured surface.
Roll out the dough into a rectangle, about 16x19 inches. (If you would like your cinnamon rolls to have even more swirls, roll out the dough larger, about 19x22 inches.) The dough should be an even thickness all the way across.
Spread the softened butter over the dough, and then sprinkle the cinnamon sugar evenly over the butter, all the way to the edges.
Roll the dough up, starting with a long side and rolling tightly to make a long log. Turn the log over so that the seam is underneath.
Cut the dough into 12 even portions, using a very sharp knife. Place in a greased baking pan, evenly spaced.
Cover the rolls with plastic wrap, and allow them to rise for about 30 minutes in a warm area until they are doubled in size.
During this rise, preheat the oven to 350°F.
Once the cinnamon rolls have risen, remove the plastic wrap and bake them for 17 to 20 minutes, or until the rolls are golden-brown on top.
Remove them from the oven, and set them aside until the glaze is prepared.

Glaze

Combine the powdered sugar and heavy cream in a mixing bowl, and whisk until smooth. Spread the glaze over the warm cinnamon rolls.
The glaze will be evenly distributed over the cinnamon rolls, making them shiny. If you wish, add an extra layer or sprinkle of glaze to the rolls just before serving.

Nutrition