Nothing is more inviting that waking up in the morning to the smell of Best Cinnamon Rolls baking. The aroma given off by the yeast doughs proofing shouts out “Eat Me!


While it may look like it is complicated to make these Best Cinnamon Rolls, just take it one step at a time and breeze right through and in no time you will be enjoying your homemade Cinnamon Rolls.

Do I need a stand mixer to knead the dough? Of course not! For years people would knead dough by hand. And the lucky ones had a stand mixer to help them out. Then comes along the automatic bread machine, even better because you can mix the dough there with a few modifications and much less mess.


This recipe worth your effort.


Start out by measuring out all your ingredients.

Using the stand mixer to knead the dough.  And a final hand knead to shape the dough just before putting in a greased/oiled bowl for proofing.


While the dough is proofing, we prepare the cinnamon sugar filling.  And when the dough has completed proofing it will be time to make the rolls.


Roll the dough out, brush with butter and add the cinnamon sugar and optional ingredients (nuts or raisins)

Roll up into a log.  Trim the ends and slice into 16 pieces.  Place on baking sheet and bake in a preheated oven.

Remove from the oven and enjoy!


Best Cinnamon Rolls
Prep time
Cook time
Total time
Bake fresh Best Cinnamon Rolls for breakfast and enjoy a wonderful treat. They are good anytime of the not just breakfast.
Recipe type: Breakfast
Cuisine: Bread
Serves: 16 rolls
Dough Ingredients
  • 1 package Active Dry Yeast (2-1/4 teaspoons or 7 grams)
  • ¼ cup Warm Water (110ºF/44ºC)
  • 10 grams Vanilla Sugar (optional) (If you do not have Vanilla Sugar use Granulated Sugar) (2-1/2 teaspoons total)
  • ¼ cup Melted Butter
  • ¾ cup Warm Milk (110ºF/44ºC)
  • 1 teaspoon Vanilla Extract
  • 1 Egg
  • 4 Cups All-Purpose Flour
  • 1 teaspoon Ground Cinnamon Powder
  • 1 tablespoon Baking Powder
  • pinch of salt
Filling Ingredients
  • 1 cup Brown Sugar
  • ½ cup Granulated Sugar
  • 1-2 tablespoons Ground Cinnamon Powder
  • nuts + raisins (optional)
Mixing Dough
  1. If you are using active dry yeast ot fresh compressed yeast, place the warm water in a small bowl/cup. Add the yeast and 1 teaspoon of the sugar. Stir to dissolve the yeast, Set aside for it to proof. (If you are using instant or rapid rise yeast, the is no need to proof the yeast, just add the yeast to the flour.)
  2. In you stand mixing bowl, add the melted butter, warm milk, and vanilla extract. Mix to combine. Add the egg and mix. Add remaining sugar and mix.
  3. Scrape the sides of the mixing bowl, add the flour, cinnamon, baking powder and salt.
  4. Let the mixer mix on low speed for 7 to 8 minutes until the does becomes smooth and light.
  5. Remove the dough from the mixer bowl, knead by hand about 10 times then form into a ball. Place the dough into an oiled or greased bowl, turning the dough to coat the top the turning it over so the greased top is on the top. Cover with a plastic wrap and a towel and allow the dough to rise in a draft free warm place for 1 to 1-1/2 hours, until it doubles in size.
Mixing Filling
  1. In a bowl, add the white and brown sugars and the cinnamon powder Stir well to mix.
Rolling out the Proofed Dough and Assembling
  1. Remove the proofed dough to the work surface. Gently knead 5 time to deflate and remove some of the air. Let the dough rest for 2 minutes.
  2. Dust your surface with some flour. Now roll the dough out into a rectangle about ¼" (1 cm) thick.
  3. Brush the dough with melted butter.
  4. Sprinkle on the cinnamon sugar mixture. Add optional items (nuts, raisins etc)
  5. Roll up jelly roll style on the long side.
  6. Trim the ends, cut in half, then the halves in half and now the 4 pieces into half, and now the 8 pieces in half for a total of 16 rolls.
  7. Place the a parchment paper liner baking sheet.
  8. Bake in a preheated 350ºF/177ºC oven for 30-35 minutes or until they are golden brown.
  9. Cinnamon rolls are best served warm.
  10. If desired, you can top with a simple confectioner’s glaze
To substitute INSTANT YEAST for the active dry yeast, measure out the same amount and add it directly to the flour. There is no need to proof this test so eliminate this step and add the milk with the other liquid ingredients. Proofing may be a little quicker so check on it sooner.

To substitute FRESH COMPRESSED CAKE YEAST for active dry yeast read and adjust per your package and add the yeast to the milk and proof as if it was active dry yeast.

Vanilla Glaze Recipe can be found here /confectioners-glaze-recipe/

Orange Glaze Recipe can be found here /orange-glaze-recipe/
Nutrition Information
Serving size: 1 roll

Watch me make this recipe on You-Tube.