u003cstrongu003eCan I freeze the cinnamon rolls before baking?u003c/strongu003e

Yes, you can however you need to partially bake them first before freezing. When you get to step 8, bake the buns for 12-14 minutes instead of the full 25-28 minutes then cool completely. Cover the baking dish in plastic wrap before placing them in the freezer. u003cstrongu003eYou can freeze the rolls for up to 1 monthu003c/strongu003e. Make sure to thaw them 24 hours before baking in the fridge and bake them the next day at 350ºF for the remaining time (12-14 minutes) until golden brown.

Homemade Cinnamon Rolls Recipe

Name: Homemade Cinnamon Rolls Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 145 min
Ingredients: 1 cup warm whole milk; 2 1/4 teaspoons instant dry yeast; 1/3 cup granulated sugar; 2 large eggs (room temperature); 4 tablespoons unsalted butter (softened); 1 teaspoon salt; 4 cups all-purpose flour plus more for dusting; 3/4 cup dark brown sugar; 1 tablespoon ground cinnamon; 1/2 cup unsalted butter (melted); 2 cups powdered sugar; 2-3 tablespoons whole milk; 1 tablespoon unsalted butter (softened); 1 teaspoon vanilla extract

When it came to baking with yeast, I was always so intimidated by the whole process. I felt the same way about my focaccia bread. Like you, I was a beginner and nervous but guess what? It wasn’t so scary after all. Making these homemade cinnamon rolls was actually pretty straightforward!

This cinnamon roll recipe has 2 rises which means you need to let the dough rest before moving forward to the next step so patience is necessary. I can guarantee, however, that it will all be worth the wait.

These cinnamon rolls are rich, soft, fluffy, ooey gooey with tons of cinnamon-brown sugar-toffee-caramel-like flavors, you probably will eat more than 1 in one sitting! Don’t worry, it’ll be our little secret.

Let me show you how to make them!

Ingredients You’ll Need

I highly recommend you prep and measure all the ingredients before getting started. This will help move the recipe along quicker.

Whole milk. You can also substitute for buttermilk or non-dairy milk. For the most flavorful result, use whole milk. I do not recommend nonfat, skim, or 2% milk.
Instant dry yeast. I use Fleischmann’s but Red Star Yeast also works.
Granulated sugar. Needed for proofing the dough.
Unsalted butter + eggs. We need fat to get a softer, richer dough.
Salt. The best flavor enhancer.
All-purpose flour. You can also use bread flour however all-purpose flour still gives these cinnamon rolls a great texture.

rolling the dough with cinnamon sugar for cinnamon rolls

How To Make Fluffy Cinnamon Rolls

Mix the ingredients. Into a stand mixer or large bowl, mix together the milk, instant dry yeast, sugar, eggs, butter, and salt.
Make and rest the dough. Switch to the dough hook in the stand mixer or with a large wooden spoon in a bowl, add flour, and mix until a dough forms. Cover the bowl with a towel and rest for 1 hour.
Make the cinnamon brown sugar. In a bowl, mix together brown sugar and cinnamon until all is combined. I prefer using brown sugar for this cinnamon sugar mixture instead of granulated sugar. Brown sugar gives these cinnamon rolls a more moist, sweet toffee flavor. Win win!
Roll the dough into a log. Lightly sprinkle your work surface with flour. Transfer the dough onto your work surface and roll into an evenly thick rectangle making sure the long side is 18-inch long. Carefully brush the melted butter over the dough. Sprinkle the cinnamon sugar mixture evenly over the melted butter.
Cut the dough into rolls. Spray a 9×13 baking dish (I like this one!) with nonstick cooking spray. Roll the dough into an 18-inch log. Using a sharp knife, evenly cut the log into 12 rolls. Transfer the rolls to the baking dish. Cover the rolls with a towel and let them rise for 30 minutes.
Bake the cinnamon rolls. Preheat the oven to 350ºF. Bake the rolls for 25-28 minutes or until golden brown on top. Let them cool for 15 minutes before icing.
Make the vanilla icing. In a bowl, whisk together the powdered sugar, 2 tablespoons of milk, butter, and vanilla until smooth. For a thinner consistency, add 1 more tablespoon of milk. Pour the icing on top of the cinnamon rolls.

rolled up cinnamon rolls before baking on a baking dish

cinnamon rolls with thick icing on a baking dish

single cinnamon roll with vanilla icing on a plate on a white table

Common Questions About Homemade Cinnamon Rolls

What is the difference between cinnamon buns and sticky buns?

A cinnamon roll is more fluffy and soft while sticky buns are denser. Both are sweet, rolled-up pieces of leavened dough. They’re both “sticky” because of their respective glaze – icing for cinnamon rolls vs a brown sugar glaze for the buns. Both are delicious either way!

How do I store homemade cinnamon rolls?

You can leave cinnamon rolls in an airtight container for up to 2 days at room temperature then store them in the freezer for up to 1 month.

Can I make cinnamon rolls ahead of time?

Yes! Once you transfer the rolls to the baking dish (step 7), brush the tops of the rolls with melted butter then cover the dish in plastic wrap. The butter will help the plastic wrap come off easily the next day. Place the dish in the fridge overnight for 8-12 hours. Once you’re ready to bake, bring the rolls to room temperature, about 30 minutes or so, before baking.

Can I freeze the cinnamon rolls before baking?

Yes, you can however you need to partially bake them first before freezing. When you get to step 8, bake the buns for 12-14 minutes instead of the full 25-28 minutes then cool completely. Cover the baking dish in plastic wrap before placing them in the freezer. You can freeze the rolls for up to 1 month. Make sure to thaw them 24 hours before baking in the fridge and bake them the next day at 350ºF for the remaining time (12-14 minutes) until golden brown.