Cinnamon Rolls
Cinnamon Rolls (Buns) Recipe! Learn how to make the Best Cinnamon Rolls From Scratch with my Easy to follow Step-By-Step Recipe and Video! These bakery style Cinnamon Rolls (Buns) are sweet, tender, big, rich and filled with cinnamon sugar and butter, then topped with cream cheese frosting (icing). If you like the famous Cinnabon Rolls or the Main Street Bakery Cinnamon Rolls at Magic Kingdom in Disney World, then you should try these homemade buns! I’m not saying they’re like those, but they are darn good and can compete with any bakery style cinnamon roll recipe. They’re Simply Delicious! Dessert for Breakfast! Mmmm
Note: These Cinnamon Rolls are made with yeast and with milk. I use a stand mixer with a dough hook and paddle to make the dough, but it can easily be made by hand.
Try to stop drooling at the pictures long enough to read the directions and watch the video before you make these cinnamon rolls. This is not a difficult recipe! Actually, it’s pretty easy. It’s really like making a cake or any other batter, but the difference is that the dough just needs time to rise. It’s not a bad thing, since it gives you time to clean up and then you can go do something else or watch some of my other videos while you wait. I was a little camera-shy in the beginning, so be kind if you watch the older ones. So anyway, as with any recipe, be sure to get all of your ingredients measured before you start and watch the video as you go through the recipe, that way it will seem like we’re baking in the kitchen together! Good luck and be sure to take a photo of the completed recipe and post it to my Facebook Page or other social media. I just love seeing people recreating my recipes. It warms my heart. Enjoy! Di 😉
Btw, if you don’t want to put the cream cheese frosting on the rolls, I can tell you from experience they taste great with some butter. I like to unravel them, spreading butter on each piece as I go along. Take a look at this photo below and tell me you can’t imagine doing the same exact thing! You better get busy and start baking!
Cinnamon Rolls
Important Recipe Info! Please Read!
In this recipe you will be scalding the milk. It’s really easy so don’t get nervous . Scalding is simply heating the milk to 180-190 degrees F, which is basically about the time it starts to simmer. So, why scald the milk? Because some milk proteins unfold from their native chain or globular shape at scalding temperatures. I know this sounds like science class, but it’s pretty interesting stuff. Anyway, this unfolding is known as denaturing proteins. The denaturing helps in bread making, (cinnamon rolls are made with sweet yeast bread), resulting in a better rise and a finer crumb. Light and tender cinnamon rolls! Yay! So, why not just use water instead of milk? Good question! Milk solids make the gluten connections in the dough slightly weaker. This creates bread with a more tender crumb and a mellower taste. So, by using scalded milk these cinnamon rolls will be light, tender and delicious!
How to scald milk: You can do this on the stovetop in a small pot or in the microwave, in a large cup. I’ve done it both ways and I prefer the microwave using a glass measuring cup. I have to measure the milk anyway, so it saves me on clean up. So, you just pop the milk in the microwave on high and then heat it for about a minute and give it a stir and then heat again at about 45 second intervals, until the milk gets to 180-190 degrees F. It’s best to use a thermometer to check the temperature, but you can tell when it’s scalding, because it will get very hot and steamy and tiny bubbles will start forming around the edges of the cup. It also starts to form a bit of a skin. Now be careful, because it starts to boil soon after scalding, so be sure to keep an eye on it, so that doesn’t happen. Be very careful when you remove the cup from the microwave, as it may become very hot. If you scald the milk on the stove, place a small pot over medium heat and stir the milk constantly, to prevent it from sticking to the bottom or scorching. Don’t get impatient and turn the heat up because you will definitely scorch it. Once you’ve scalded the milk in the pot, place it into a heatproof cup, like a glass measuring cup, so it can cool down. So now you know how to scald milk in the microwave and on the stove. Yay! I can feel your excitement. You can check that one off of your list now! Lol
About the Flour
You will need to adjust the amount of flour to make the dough according to the environment in your home. Here’s a quick look at what to expect.
If the air is dry, the flour will be dry.
If the air is humid, the flour will absorb the moisture in it.
(Note: In the video I say the “temperature” of the flour and of your home, but I meant humidity)
Dry flour is like a dry sponge, which can soak up more water than a wet sponge. That means, that during cold, dry months, less flour is needed to make a dough and in hot, humid months, more flour is needed.
Start with the least amount of flour and if you need more, than add one tablespoon at a time, kneading thoroughly after each addition. I do this by first measuring the least amount of flour (5 1/4 cups poured and leveled (21 oz. or 615 grams) and then I put the difference in a small bowl, which is usually several tablespoons. This way you’re not just going to randomly dump flour into the dough and you’ll know if you’re about to exceed the maximum amount of dough stated in the recipe (660 grams or 23 oz. – 5 2/3 cups poured and leveled). Too much flour can make the rolls dry. Sometimes I take the dough out of the mixing bowl and knead by hand, when I feel like it’s getting close. That way I can feel the doughs’ texture and elasticity, which lets me know if I should add more flour or not. Make notes regarding the amount of flour used and the weather conditions at the time – was it a humid summer day, was it raining, was it winter and the air dry from using the heater. This will help you text time you make the recipe. The dough hook on these mixers isn’t the best and it may just take a minute or two of hand kneading to get it to come together. That’s why I use the paddle attachment to get the dough ingredients combined in the beginning. Well, good luck and be assured that even if these rolls aren’t absolutely perfect on your first try, they will still be incredible! Trust me! I’ve made many batches and have always received rave reviews, even when I knew I messed up. People are just really excited and impressed when you make homemade cinnamon rolls! It’s not an everyday occurrence for them. So, have fun and get a pot of coffee going, so when these babies are done, you can just dig in, because they are the absolute best, fresh out of the oven. Di
Cinnamon Rolls
Want to see more cinnamon bun recipes or sweet roll recipes? Or how about Sticky Buns, Monkey Bread or even Cinnamon Raisin Bread? Request a recipe or leave me a comment! Go to the comments section for this Recipe on YouTube or visit my Facebook Page! What you’re craving could be my next recipe!
If you like these Homemade Cinnamon Rolls, you may also like some of my other breakfast, bread or dessert recipes! (Especially my Coffee Cake Recipe!) So browse around my site and then get in the kitchen and make something delicious!
**All recipes are tested – sometimes over and over again LOL
Watch The Video Recipe Demonstration!
Learn How To Make Cinnamon Rolls (Buns)! Recipe by: Diane Kometa
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