Cinnamon Rolls from Scratch

You can make the dough ahead of time so that in the morning, all you have to do is pop them in the oven and bake them!   Recipe courtesy of Erin Smith from South to Southwest.

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Votes: 41
Rating: 3.63
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Servings 12 servings
Prep Time 20 minutes
Cook Time 20 - 30 minutes
Passive Time 2-5hours
Submitted By Erin Smith from South to Southwest
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 41
Rating: 3.63
You:
Rate this recipe!
Servings 12 servings
Prep Time 20 minutes
Cook Time 20 - 30 minutes
Passive Time 2-5hours
Submitted By Erin Smith from South to Southwest
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Add flour, 1 Tbsp sugar, salt, yeast, and 2 Tbsp cold butter to food processor. Pulse to combine ingredients.
  2. Add eggs and milk, and pulse until ball of dough forms. Dough should be slightly sticky.
  3. Knead dough on floured surface for about 5 minutes.
  4. Place dough in large bowl and cover. Let rise in a warm area for 2­-5 hours, until it has doubled in size. (Or leave in refrigerator overnight to rise.)
  5. Preheat oven to 350 degrees.
  6. Roll out dough to 1/4 inch thickness, creating a large rectangle.
  7. Use a small brush to apply 3 Tbsp melted butter to one side, leaving a border on one side clean.
  8. Mix together cinnamon and 3/4 cup sugar, and spread on buttered side, leaving the same border clean on one side. Use the rolling pin to press sugar mixture into dough.
  9. Roll up into a log, using the clean border to secure the roll.
  10. Butter or grease a 13 x 9 inch glass dish.
  11. Cut the log of dough into about 12 slices and place in casserole dish.
  12. Bake at 350 degrees for 20 - ­30 minutes, checking frequently, until tops are slightly browned.
  13. While the rolls are baking, combine 4 Tbsp softened butter and cream cheese in a stand mixer with the whisk attachment. Mix until combined.
  14. Add the powdered sugar, slowly turning up the speed until the frosting is white and fluffy.
  15. When rolls are finished baking, spread icing over the top and serve!
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Recipe Comments

5 thoughts on “Cinnamon Rolls from Scratch

  1. Trena Fuller

    Do not waste your time and ingredients with this gluten free recipe. Instead of anything resembling dough, I ended up with a thick paste that could barely be removed from the food processor, let alone kneaded. Another disappointment on the gluten free baking front.

    Reply
  2. Jolene Campbell

    I tried this recipe with the gluten free 1 to 1 flour and put the dough in the refrigerator overnight. It didnt rise, at all. Rolled it into the cinnamon rolls anyway and left them for an hour before baking them. They rose a bit and tasted okay, but I wont be using this recipe again.

    Reply

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