Homemade cinnamon rolls: the original swirl deal! These rolls are proof that life is better with a little swirl and a lot of icing. They’re like a warm hug for your taste buds, reminding you that the best things in life are often sweet, gooey, and come in spirals. Forget ‘classic,’ they’re the ultimate swirltastic delight!

Why settle for just a sweet smell when you can have a swirl of happiness in every bite? Homemade cinnamon rolls: where the scent of nostalgia meets the taste of pure joy! Everyone loves waffles on a stick! Friends, if you haven’t tried my recipe, you’re missing out! Seriously, I spent 3days perfecting this recipe. I don’t usually make recipes with dough, because I have always had rotten luck. In the past, my dough has either been too hard or wayy too sticky. SO, this week I took my sweet time and practiced for several hours. Even my children were covered in flour. Why go through all this stress? What can I say I was DETERMINED to make Homemade Cinnamon Rolls. You will notice this recipe calls for 11 ingredients. I normally try to keep ALL my recipes to 10 ingredients or less but this was a major challange, and my previous homemade cinnamon rolls weren’t as good in my opinion. These rolls aren’t just baked goods; they’re cuddles for your tummy on a cozy Sunday morning or a delightful treat for any time that needs a sprinkle of magic.

My So, roll up your sleeves and roll out that dough! Try my recipe, and you’ll see – these homemade cinnamon rolls aren’t just a baked good; they’re a reason to do a happy dance in your kitchen. You deserve this level of yum in your life!

Here are my two types of icing that are often used to top homemade cinnamon rolls

Yes, homemade cinnamon rolls can be frozen for later consumption. Freezing them is a great way to preserve their freshness and enjoy them at a later time. Here’s how you can freeze homemade cinnamon rolls:

Freezing Unbaked Cinnamon Rolls: After assembling the rolls but before the final rise, place them on a baking sheet lined with parchment paper. Ensure they are not touching each other. Place the baking sheet in the freezer until the rolls are frozen solid. Once frozen, transfer them to a sealed container or a freezer bag. This method helps prevent them from sticking together. When you’re ready to bake, remove the rolls from the freezer, place them in a greased baking dish, cover, and let them thaw and rise in the refrigerator overnight. Then, bake according to your recipe’s instructions.

Freezing Baked Cinnamon Rolls: Allow the freshly baked cinnamon rolls to cool completely. You can either freeze individual rolls or the entire batch. Wrap each roll or the batch tightly in plastic wrap, foil, or place them in an airtight container. Label and date the package. Frozen baked cinnamon rolls can last for a few weeks to a couple of months in the freezer.

Yes, homemade cinnamon rolls can be frozen for later consumption. Freezing them is a great way to preserve their freshness and enjoy them at a later time. Here’s how you can freeze homemade cinnamon rolls:

Freshly Baked Cinnamon Rolls: They will typically last for about 2-3 days at room temperature if stored in an airtight container. However, they are best enjoyed within the first day or two for the freshest taste and texture.

Refrigerated Cinnamon Rolls: If refrigerated, they can last for about 4-5 days, tightly covered, maintaining their quality and taste.

Frozen Cinnamon Rolls: When properly stored in the freezer, whether baked or unbaked, homemade cinnamon rolls can maintain their quality for up to 2-3 months. However, they may still be safe to eat beyond this time, but the texture and taste might deteriorate gradually.

Always check for any signs of freezer burn, off odors, or changes in appearance when deciding whether the cinnamon rolls are still good to eat. Proper storage and handling play a significant role in preserving the quality of the rolls over time.

1/2 cup unsalted butter, softened
1 cup Brown sugar
2 tablespoons ground cinnamon

4 oz (1/2 cup) cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

 – Beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.

1 cup powdered sugar (confectioners’ sugar)

2-3 tablespoons milk (whole milk or any milk of your choice)

1 teaspoon pure vanilla extract

– In a mixing bowl, combine the powdered sugar and vanilla extract. Gradually add the milk, one tablespoon at a time, to the powdered sugar and vanilla mixture. Start with 2 tablespoons of milk and whisk the mixture together until smooth.

– If the icing seems too thick, add another tablespoon of milk gradually until you achieve the desired consistency. You want the icing to be thick yet pourable. Be cautious not to make it too runny. Whisk or stir the mixture vigorously until the powdered sugar is completely dissolved, and the icing becomes smooth and creamy. Ensure there are no lumps in the icing.

– If the icing is too thin, add a little more powdered sugar. If it’s too thick, add a few more drops of milk. Aim for a consistency that is thick enough to drizzle over the cinnamon rolls but still spreads easily.

In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it’s frothy.
– In a large mixing bowl, combine the sugar, melted butter, salt, and eggs. Add the yeast mixture and stir.
– Gradually add the flour and knead the dough until it’s smooth and elastic. This can be done by hand or with a stand mixer.

– Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

In a small bowl, mix together the softened butter, brown sugar, and cinnamon to create a smooth paste.

 – On a floured surface, roll the dough into a 16×21-inch rectangle.

 – Spread the filling mixture evenly over the dough.

 – Spread the filling mixture evenly over the dough.

– Roll up the dough tightly from the long side, creating a log.

 – Cut the rolled dough into 8 – 12 even slices.

 – Grease a 9×13-inch baking dish and place the cinnamon rolls in it.

– Cover the dish with a kitchen towel and let the rolls rise for about 30 minutes.

– Preheat your oven to 350°F (175°C) and bake the cinnamon rolls for 25-30 minutes or until they are golden brown. Once the cinnamon rolls are out of the oven, let them cool slightly before spreading the cream cheese frosting over the top. Enjoy! Refer to my post above about freezing and storing cinnamon rolls.