Today we’re sharing a recipe for homemade cinnamon rolls. Once you make homemade cinnamon rolls, you’re family won’t want any other kind.
Homemade cinnamon rolls require a little preparation but aren’t as time consuming or as complicated as many other baked goods. We typically start cinnamon roll dough the night before and then chill it overnight. Once chilled, the dough is much easier to work with and rolls out nicely. However, we have also had less preparation time and didn’t have this chill time and they turned out amazing too.
You can modify this recipe to meet your dietary needs. We have used coconut oil in place of the avocado oil and they turned out great. We have also used part whole wheat flour and they turned out excellent as well. If you use any whole wheat flour, just be sure to do at least half white flour so the dough doesn’t become too dense. If you are trying to reduce your sugar intake, you could use a sugar substitute or could use coconut or monk fruit sugar. Do what you need to make this recipe your own!
Homemade Cinnamon Rolls
These Cinnamon Rolls are big, fluffy, soft, gooey, and absolutely delicious.
- 2 cups milk
- 1/2 cup avocado oil
- 1/2 cup sugar
- 1 pkg active dry yeast (2 1/4 teaspoons)
- 4 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tbsp salt
- 3/4 cup butter, melted
- 2 tbsp cinnamon, ground
- 1 tsp nutmeg, ground
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups powdered sugar
- 1/4 cup milk
- 3 tbsp butter, melted
- 2 tbsp strongly brewed coffee
- Dash of salt
- 1/2 tbsp maple flavoring or extract
For the dough: Heat the milk, avocado oil in the microwave for about 1 1/2 to 2 mins. Remove from the microwave and stir in the sugar. Continue to stirring until sugar is dissolved.
Make sure that your milk mixture isn't too warm. Test it with your finger and it should be warm but not too hot. You will then sprinkle your yeast on top of the milk mixture and let it sit for about 1 minute.
Add 4 cups of flour to your stand mixture. Pour the milk mixture in and mix just until combined. Cover the bowl with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
After 1 hour, remove the towel and add the baking powder, baking soda, salt and remaining 1/2 cup of flour. Stir until thoroughly combined. Use the dough right away or refrigerate for 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
To assemble the rolls, turn your dough out onto a floured surface. Roll the dough into a large rectangle. The dough should be rolled very thin.
For the filling: Pour the 3/4 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle the cinnamon, nutmeg, granulated sugar and brown sugar over the butter. Don't be afraid to drizzle on more butter or more sugar. Gooey is the goal!
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll have one long buttery, cinnamony, sugary, gooey log.
Use unflavored waxed floss to cut your cinnamon rolls. Simply slide the floss underneath and "tie" the roll to cut your cinnamon rolls. If you do not have unflavored floss, you can also slide a cutting board underneath this roll and cut them using a sharp knife. Cut your cinnamon rolls in 1/2 to 1 inch slices.
Spray your baking pans or add a couple tablespoons of melted butter and swirl it around to prevent any rolls from sticking to the bottom of the pan as they bake.
Transfer the rolls to your baking pans. Be careful not to overcrowd your pans and leave a little space between each cinnamon rolls. They will rise and expand as they bake.
Preheat the oven to 375 degrees. Cover your baking pans with a clean kitchen towel and set aside on the counter top to rise for at least 20 minutes before baking.
Remove the towel and bake for 15-18 minutes or until golden brown. Don't allow the rolls to become overly brown.
While the rolls are still baking, make the maple icing: In a large bowl, melt butter, add hot coffee, milk, powdered sugar and mix together. Add maple flavoring and whisk until very smooth. Taste and add more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pour able.
Remove the pans from the oven. Immediately drizzle the icing over the top. Be sure to get all around the edges and the top of each cinnamon roll. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time, that is if they last that long in your house!
How long do homemade cinnamon rolls keep?
Homemade cinnamon rolls will keep for about a week covered in the refrigerator. Then heat them up individually before serving. You can also make these cinnamon rolls in smaller containers or foil containers for freezer storage or to give away to others. Homemade cinnamon rolls never keep that long in our home but if you were worried about them not staying good, freeze them in an airtight container or package for later use.
We’d love to hear what you think about the recipe. Please give it a try and let us know what you think in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.