Classic Cinnamon Rolls


Lets talk cinnamon rolls! Have you ever been to a farmers market or lets face it the grocery and see some amazing looking cinnamon rolls and think they are probably WAY to hard to make… Well let me fill you in they are really pretty easy. Let me walk you through this great recipe and fill that belly up with some cinnamon goodness!

Are you ready? Let’s do it!

First things first if this is your first try with cinnamon rolls then take a breath. We can do this! This is one of my go to recipes for breakfast or just a dessert for a long weekend.

NOTE: You will need a stand mixer with a paddle attachment and dough hook.

Step 1: Warm milk in a microwave safe measuring cup and check the temperature. I have a 1100-watt microwave and warm it for about 30-45 seconds and keep checking it to see if the temp is between 105to 115. Then place milk in your stand mixer bowl with paddle attachment and add yeast stir slightly to dissolve. Add eggs, sugar, ¼ cup salted butter and 1 teaspoon salt; beat at low speed until dough begins to come together. (switch to dough hook) Knead with dough hook at low speed about 5 minutes or until smooth, elastic and slightly sticky, adding additional flour, 1 tablespoon at a time, if necessary, to prevent sticking. I always stick a (clean) finger into the dough if it feels sticky but my finger comes out clean that seems to be the right amount of flour.

Mixed ingredients

*TIP* The first time I gave this recipe away I got a phone call and they asked me why after they put together the 1st 6 ingredients why it looks really clumpy? Don’t worry its okay this is supposed to happen! 

Step 2: Shape dough into a ball. Place in a large greased bowl; turn to grease top. Cover and let rise for 1 hour until doubled in size.

1st rise

*TIP* This depends on your oven, but I will preheat it to 170 before I get my dough finished. Once the oven is preheated, I open it for 3-5 minutes. (to let most of the heat out) You just want it warm enough to proof the dough. Now feel free to skip this step but I have found it helps! 

While you wait on your dough you can start the filling, combine brown sugar, cinnamon and a pinch of salt in a small bowl; mix well.

Brown sugar and cinnamon

Step 3: Spray a 9×13 or 2 9×9 pans with nonstick spray. Roll out dough into roughly a 18×14 rectangle on a floured counter. Spread 6 tablespoons of soft butter evenly over dough; top with cinnamon-sugar mixture. Beginning with the longest side, roll up dough tightly (jelly roll style) pinch seam to seal.

butter dough
cinn dough
Floss cut

*TIP* Grab your floss! You have probably already seen this lovely trick but if not look it up! Take the floss cut about 8-10 inches (might as well have plenty) while taking it as if you were going to floss your teeth place the gap under the dough log. Then meet both hands making a small X on top of the dough. Then continue to follow through (as if you are squeezing the dough) and it should make your first cut. Continue until you have 12 slices! (so much better than a knife!)

pre rise
Cinnamon roll

Place the 12 slices cut side up in the prepared pan. Cover and let rise for 30 minutes or until almost doubled in size. (And yes, if you are wondering I also use my little trick with the second rise. If you are lost go up and find it in TIPS)

Step 4: Preheat oven to 350. Bake 20-25 minutes or until golden brown. Meanwhile, for the icing combine powdered sugar, cream cheese, 1/4 cup butter, vanilla and 1/8 teaspoon salt in a medium bowl; beat with electric mixer at low to medium speed for 2 minutes or until smooth and creamy. Once the rolls are done you can place this icing right on top and smooth out in an even layer. Or you can let rolls cool and place the icing in a container and use as needed per roll. We prefer this way then we can decide to have lots of icing or none!

“Count the memories not the calories”

Cinnamon Rolls

Sweet cinnamon and sugar? Sweet bread? Cream cheese icing? Let's say yes to all!
Prep Time2 hrs 15 mins
Cook Time25 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, denmark, sweden
Servings: 12
Calories: 449kcal


  • Stand mixer



  • 1 package yeast active dry
  • 1 cup warm milk (105°F to 115° F)
  • 2 eggs
  • 1/2 cups white sugar
  • 1/4 cup butter (half stick) soft
  • 1 teaspoon salt
  • 4 to 5 cups all purpose flour


  • 1 cup packed brown sugar
  • 3 tablespoons ground cinnamon
  • pinch salt
  • 6 tablespoons butter soft


  • 1 to 1-1/2 cups powdered sugar
  • 3 oz cream cheese soft
  • 1/4 cup butter soft
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt


  • Step 1: Dissolve yeast in warm milk in a large cowl of a stand mixer. Add eggs,
    sugar, butter and salt; beat on medium speed until blended well. Add 4 cups of
    flour; beat at low speed until dough begins to come together. Knead with dough
    hook at low speed for about 5 minutes or until smooth and elastic and slightly
    sticky, adding additional flour, 1 tablespoon at a time if necessary, to prevent
  • Step 2: Shape dough into a ball. Place in a large bowl; turn to grease top. Cover and let rise in a warm place for about 1 hour or until doubled. (see my tips above) While your dough is rising grab another bowl for the filling. Combine brown sugar, cinnamon and salt then mix well.
  • Step 3: Spray a 9x13 or 2- 9x9 pans with non-stick cooking spray. Roll dough out into roughly a 18x14 inch rectangle on a floured surface. Spread 6 tablespoons of butter onto the dough; and then top with the cinnamon sugar mixture. Start with the longest side and begin to roll it tightly. Once you have it all rolled be sure to pinch the seam to seal it. As shown above slice the rolls into 12 pieces and place in pans. Cover and let rise a second time for 30 to 40 minutes until almost doubled. Preheat oven to 350 °F
  • Step 4: Bake 20 to 25 minutes ( I suggest checking them at 18 minutes) or until golden brown. While these are baking start the icing. Combine powdered sugar, cream cheese, butter, vanilla and salt in a small to medium bowl; beat with hand mixer (or stand mixer) at medium speed for 2 minutes ( it will look really dry but just keep mixing it will come together!) or until smooth and creamy.
  • 5. Let rolls cool slightly and ice the rolls as desired.