This post may contain affiliate links. Please see disclosure policy here.
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.
Why You’ll Love This Recipe!
Cinnamon Roll Lover. 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.
Secret Ingredient. This recipe has a secret ingredient in it that most cinnamon roll recipes don’t, instant mashed potato flakes. It helps create a tender and soft dough which is the basis for any good cinnamon roll. These rolls have amazing texture.
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.
Ingredients Needed
- All Purpose Flour
- Powdered Milk
- Instant Mashed Potato Flakes, dehydrated. Do not add water to them.
- Sugar, granulated sugar, brown sugar, and powdered sugar
- Eggs
- Butter, salted
- Half and Half or heavy cream
- Salt
- Active Dry Yeast
- Cinnamon
- Vanilla Extract
How to Make Cinnamon Rolls
- Add yeast to 1/2 cup of warm water and let sit for 5-10 minutes. If you have questions about working with yeast, read my tips on how to proof yeast.
- Mix together 3 cups of flour, powdered milk, potato flakes, sugar and salt.
- Add eggs, room temperature butter and yeast mixture and strir.
- Add in water and remaining flour.
- Knead dough until soft and smooth, about 4-5 minutes. Use a stand mixer with the dough hook attachment.
- Place dough in a bowl and cover. Let dough rise in a warm place until double in size, about 1 hour.
- Mix the brown sugar, sugar and cinnamon together in a small bowl.
- Divide dough in half and roll out each piece into a rectangle 18″ x 15 inch rectangle using a rolling pin,
- Brush melted butter over the cinnamon roll dough and then sprinkle with half of your cinnamon sugar filling.
- Roll the dough into a log, starting at the long end. Roll it nice and tight.
- Repeat with your other piece of dough.
- Slice roll into 12 equal pieces, about 1 inch wide. (Cut the roll in half and then cut each half in half. Cut three pieces out of each quarter.) Use a serrated knife, sharp knife or unflavored dental floss to cut the dough into individual rolls.
- Place rolls on a prepared cookie sheet (lined with parchment paper or use non stick baking spray.). Cover with a kitchen towel and let rise for another 30-45 minutes.
- Bake at 350 degrees F for 20-25 minutes or until they are golden brown.
- Remove from the oven and allow to cool.
- Mix softened butter, powdered sugar, vanilla extract and half and half until a desired frosting consistency.
- Frost cinnamon rolls.
Tips
- If you need a warm place for your dough to rise, preheat your oven to 150 degrees F. As soon as it is preheated, turn it off and put the dough in the oven to rise.
- I prefer a buttercream frosting on my cinnamon rolls, but maple frosting, cream cheese frosting, and caramel frosting are all delicious options.
- If you want a pretty frosted cinnamon roll, allow the cinnamon rolls to cool completely before frosting so the frosting sits on top. Or you can allow them to cool for about 4- 5 minutes and then frost and the frosting will soak into the roll. Either way is delicious.
- Use unflavored dental floss 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.
Frequently Asked Questions
Can I freeze cinnamon rolls?
For best results, freeze cinnamon rolls before baking. Follow the directions up until the second rise. 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 or baking pan and allow them to rise for about an hour. Bake according to directions.
Can I use instant yeast instead?
Yes, you can. You can skip the step where you add the yeast to the warm water and let it sit. Just add the dry yeast in with the other dry ingredients.
How long will cinnamon rolls last?
Stored in an airtight container at room temperature they will last 2-3 days. They can also be stored in the fridge for up to five days.
What is the best way to rewarm a cinnamon roll?
Oven Method: Wrap in foil and place in a 350 degree F oven for 5-7 minutes.
Microwave Method: Microwave on high for 20-30 seconds, depending on size of cinnamon roll.
Check out more of my favorite breakfast recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
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 inch 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.
Tips & Notes:
- If you need a warm place for your dough to rise, preheat your oven to 150 degrees F. As soon as it is preheated, turn it off and put the dough in the oven to rise.
- I prefer a buttercream frosting on my cinnamon rolls, but maple frosting, cream cheese frosting, and caramel frosting are all delicious options.
- If you want a pretty frosted cinnamon roll, allow the cinnamon rolls to cool completely before frosting so the frosting sits on top. Or you can allow them to cool for about 4- 5 minutes and then frost and the frosting will soak into the roll. Either way is delicious.
- Use unflavored dental floss 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.
Recommended Products
Nutrition Facts:
Charlie P says
Seriously the best cinnamon roll I have ever had! My search for the best cinnamon recipe is over. This recipe is perfect!!!! My family thanks you for sharing it!
Leigh Anne says
Charlie, I love hearing that!!!
Kate Snave says
My mother used to roll these out on a flour dusted pillow case or cotton kitchen towel. She always got a really tight nice roll up. Then she would put them in the freezer for about 15 min and then cut them and rush to get them in the oven.
Oh, my, how special mornings were at my house!
Leigh Anne says
Love the idea of using a dusted pillow case or kitchen towel. I bet mornings were special with fresh cinnamon rolls!
Ilene says
These look so wonderful! I love making cinnamon rolls and have been looking for a new recipe. We love to make them for conference too! I think we will add cocoa too! Sounds wonderful! Thank you. Please tell me what size powdered sugar bag you use for the frosting. It seems I never measure when I make frosting and I would love to know exactly how much.
Leigh Anne says
I buy a 2 lb. bag
Alejandra says
Can I freeze the dough?
Leigh Anne says
I haven’t frozen it but I am sure you can. I would freeze it before the final rise.
Angie Young says
My daughter needed to take cinnamon rolls to school for Student Council gifts and I was excited to try your recipe. I have been using the same recipe for 19 years and may be switchiing to yours. I loved the texture of the dough. So easy to work with. I didn’t have potato flakes but I did have potato pearls. I was sweating it because the pearls didn’t dissolve all the way and so when I was rolling out the dough it looked quite bumpy!! However in the finished product there was no sign of the pearls, just a delicious moist roll! Thanks for sharing the recipe!
Leigh Anne says
It’s good to know about the potato pearls. I had some in my food storage and considered using them but was also worried they wouldn’t dissolve. Good to know they do!! Thanks.