Best Cinnamon Roll Recipe Ever!
Warm and gooey cinnamon rolls that taste just like Cinnabon .
Great for any occasion and any type of weather.
I absolutely love Cinnamon rolls – they are chewy, soft, and have the right amount of cinnamon and icing. They get the balance right of not being too sweet. However, I do not want to go out every time I’m craving a cinnamon roll (that’s also not very cheap)! So, I decided to learn how to make them myself.
It took a few tries, but now I can make cinnamon rolls whenever I want. And better yet, my family and I can enjoy them hot and fresh. Mmm, I’m getting hungry just imagining them.
There are many ways of making cinnamon rolls, but I have provided a simple recipe that is easy enough for anyone to make, but is still exquisite!
Can I make it gluten free?
Yes ! It is very easy to make these cinnamon rolls gluten-free. Switch out the flour in the recipe for all purpose gluten-free flour, and you’ll be good to go.
Is it air fryer friendly?
Yes, but I recommend using your oven for the cinnamon rolls only because it will be a lot faster. Ovens have more space than an air fryer does, so you can bake all the rolls at once rather than in batches. If you only have an air fryer, this is how you can bake the cinnamon rolls there. First, preheat the air fryer to 180C and place parchment paper on the bottom of the tray. Second, place the shaped dough in the basket with sufficient space between each roll. Finally, air fry it for about 8 minutes.
How can I make these ahead of time?
With the holiday season upon us, having everything prepared ahead of time is a wise decision. It’s pretty simple to do as well! Instead of baking the rolls, cover them with plastic wrap and store them in the fridge for the night. If you need more time before you bake them, you can freeze them for up to 6 weeks. Just thaw them out in the fridge the night before while still wrapped. They’ll be ready to bake the next day!
Tips & Tricks
There are many ways to make sure the cinnamon rolls come out perfectly, but here are a few of my favorites.
- When you’re activating the yeast, make sure your milk is warm but not hot. If the milk is too hot, it will kill the yeast. For those that have a thermometer, about 45C is what you are looking for.
- The eggs and butter shouldn’t be cold. They should be room temperature before being used in the recipe. This will not only make mixing the ingredients significantly easier, it will also make the yeast rise better.
- Cinnamon roll dough is quite sticky, so don’t worry if your dough feels stickier than most doughs. They shouldn’t be sticking to every surface they touch, but you likely won’t have to add more flour. Follow the recipe closely, and I’m sure it will be okay – trust the process!
I hope you all love these Cinnamon rolls as much as I do!
Please check out more of my recipes HERE. Thank you
Cinnamon Roll Recipe Best Ever!
- 2 teaspoon yeast (1 sachet)
- ¾ cup warm milk
- ¼ cup sugar
- ¼ cup melted butter or vegetable oil
- 2 eggs (room temperature)
- ½ teaspoon salt
- 3 cups bread flour
- 1½ tablespoon ground cinnamon
- ¾ cup brown sugar
- ¼ cup softened butter
CREAM CHEESE FROSTING
- 175 gram cream cheese (room temperature)
- 4 tablespoon softened butter
- ½ teaspoon vanilla extract
- 1 tablespoon evaporated milk
- ¾ cup powedered sugar
- SKIP this step if you are using Instant Yeast.Sprinkle yeast on top of warm milk, add 1 tablespoon sugar. Place milk in a warm place and wait until it bubbles.
- Add in the rest of the sugar, melted butter and eggs then mix until well combined. Stir in flour and salt using wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough for about 7 minutes on medium speed or until the dough does not stick to the bowl anymore. YOu may also knead the dough by hand for about 10 minutes just until the dough is soft.
- Transfer the dough to a big well oiled bowl then cover with damp towel. Place in a warm place and allow to rise for about an hour or until the dough doubled its size.
- Transfer the dough to a well floured surface and roll out into a rectangle (35x20cm or 14x8 in). Spread filling over the dough then tightly roll the dough up starting from the longer side.
- Cut the rolled dough into about an inch using a sharp wet knife or floss.
- Place rolls in a greased pan (rectangular or round baking pan). Cover with plastic wrap and let rise again for about 20-30 minutes.
- Preheat oven to 175°C. Bake cinnamon rolls in a preheated oven for 20-25 minutes or until just slightly golden brown (Do NOT overbake). Allow to cool before frosting.
- In a large bowl, combine cream cheese, butter, milk, vanilla and powdered sugar. Beat intil smooth and fluffy. Voila! Ready for frosting!