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This is my go to homemade cinnamon roll recipe and they are a favorite at our house. They are soft and tender thanks to a secret ingredient.
I think Fall arrived and has already left here in Portland. The rain is here and it’s cold! It seems like I was just saying summer had just arrived. I do love Fall though and am hopeful it might come back for a few weeks but you never know here in the Pacific Northwest. If winter is here to stay I’m going to embrace which includes pulling out the sweaters, scarves and boots and baking a pan of cinnamon rolls. What a better way to welcome winter!!!
If you spend a little time looking around the blog you will discover that I have a thing for cinnamon rolls. I think I have about 15 different cinnamon roll recipes. This is my tried and true cinnamon roll recipe. These cinnamon rolls take about 2 hours to make, if you are looking for something quicker try my One Hour Cinnamon Roll Recipe. It’s amazing too!
This recipe has a secret ingredient in it that most cinnamon roll recipes don’t. This ingredient helps create a tender and soft dough which is the basis for any good cinnamon roll. That ingredient is instant mashed potato flakes! You can also use leftover mashed potatoes in cinnamon rolls as I have done in these Amish Cinnamon Rolls. Using potato flakes is super easy. You don’t have to hydrate the potato flakes or make mashed potatoes before making your cinnamon rolls. Just add the flakes in with the flour.
How to Make Cinnamon Rolls
- Proof the yeast first by adding it into 1/2 cup of warm water and letting it sit for about 5-10 minutes. If you have questions about working with yeast check out all my tips and tricks here.
- After mixing the dough together, put it in a greased bowl, covered with a towel and allow it to sit in a warm place. I often will turn on my oven to 150 degrees F. and as soon as it is preheated I turn it off and put my dough in there to rise, it’s a nice warm place for it. The dough will double in size.
- After the dough rises for about an hour or until double in size, divide it in half and roll out each piece into a rectangle, 18″ x 15″.
- Brush melted butter over the dough and then sprinkle with half of your cinnamon and sugar mixture.
- Starting at the long end, roll your dough up into a log. Roll it up nice and tight. Repeat with your other piece of dough.
- Slice the roll into about one inch pieces, twelve pieces from each roll. I cut the roll in half and then cut each half in half, and then three pieces out of each quarter. Use dental floss or thread to make a nice clean cut. Just wrap it around the dough, cross it over and pull. It will slice right through the dough. The recipe makes 24 large cinnamon rolls but if you don’t need that many, the recipe can easily be cut in half.
- Place the pieces on a parchment covered or greased cookie sheet and then let them rise covered for another 30-45 minutes.
Bake at 350 degrees F for 20-25 minutes or until they are golden brown. Allow them to cool for about 10 minutes and then frost.
Cinnamon Roll Frosting
I prefer a buttercream frosting on my cinnamon rolls and you will find a recipe below.
- Maple Frosting is one of my favorites.
- If you prefer a cream cheese frosting use the recipe here.
- Caramel frosting is another delicious addition to cinnamon rolls.
If you want a pretty frosted cinnamon roll, allow the cinnamon rolls to cool completely. Or you can allow them to cool for about 4- 5 minutes and then frost and the frosting will soak into the roll.
Can I Freeze Cinnamon Rolls?
Absolutely! Follow the directions up until the second rise. After you have rolled them out, added the filling, and cut them into one inch slices, place the individual sliced cinnamon rolls on a baking sheet. Place them in a single layer, not touching each other, and put them in the freezer for one hour until they harden. Then place the individual frozen rolls into a single layer in a zippered freezer bag.
The night before you are ready to bake them, place them in the refrigerator to thaw overnight. In the morning place them on a greased cookie sheet and allow them to rise for about an hour. Bake according to directions below.
Other favorite breakfast treats:
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Homemade Cinnamon Roll Recipe
Cinnamon Rolls
Ingredients
Dough
- 8 cups flour 7-8 cups
- 1 cup powdered milk
- 1 cup instant mashed potato flakes
- 1 cup sugar
- 2 tsp salt
- 2 eggs
- 1/2 cup butter melted
- 3 1/2 cup warm water divided
- 2 Tbsp yeast
- 2 Tbsp butter melted for brushing on dough
Filling
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1-2 Tbsp cinnamon
Frosting:
- 1/2 cup butter softened
- 3-4 cup powdered sugar
- 1 tsp vanilla
- 4-6 Tbsp half and half enough for the frosting to be spreading consistency.
Instructions
Dough
- Add yeast into 1/2 cup of warm water, allow to proof for 5-10 minutes.
- Mix together 3 cups flour, powdered milk, potato flakes, sugar and salt.
- Add eggs, butter and yeast mixture. Add in remaining water and and 5 cups of flour, more flour as needed. Knead until dough is soft and smooth dough, about 4-5 minutes.
- Cover dough and let rise 1 hour. Divide into 2 pieces.
- Roll each piece out to a 18 x 15 rectangle and brush with melted butter
Filling
- Mix the brown sugar, sugar and cinnamon together and then sprinkle over the dough spread with melted butter.
- Roll up each rectangle starting with the long edge.
- Slice and put on parchment covered pan and let rise for 30-45 minutes.
- Bake at 350 for 15-20 minutes or until golden brown.
- Let cool slightly and frost.
Frosting
- Mix together until a desired consistency is found.
- Spread onto warm or cool rolls.
Recommended Products
Nutrition Facts:
Originally shared Oct. 4, 2011
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Lilia G Warkentine says
Wow. Made this recipe for the first time this morning. As I needed a large batch, I doubled the recipe. These cinnamon rolls are delicious and fluffy and out of this world. This will become my to go recipe from now on. I enjoy your recipes and have tried several and I always have great results. Thank you.
Nada says
can you tell me what is the purpose of milk powder??
is it a better choice than real milk?
Leigh Anne Wilkes says
Milk powder has an amazing way of adding a terrific baseline flavor to baked goods.