Easy Homemade Cinnamon Rolls Recipe


– Hey everyone, it’s Natasha
of natashaskitchen.com and today I’m gonna teach you how to make our all time favorite,
best ever cinnamon rolls. These are fluffy, big, and you’re gonna love
the frosting on these. So let’s get started. (drumming) (bell dings) In a large mixing bowl, or
you can use a stand mixer, combine one cup of warm
milk that should be about 110 to 115 degrees Fahrenheit, and I’ll link this
thermometer that we love. Sprinkle the top with 2 1/4 teaspoons or one packet of instant yeast. Add one large egg, room temperature. Four tablespoons of sugar. One tablespoon of melted butter and half a teaspoon of salt. Whisk that together. Then add three cups of all-purpose flour, and make sure to measure this correctly. Don’t miss our video on how to measure dry and wet ingredients for
great results every time. Use a firm spatula or a wooden
spoon to stir that together. Add more flour about a
tablespoon at a time, just until the dough is no longer sticking to your fingertips or
the walls of the bowl. It should still feel
slightly sticky to the touch but it won’t stick to
clean and dry fingertips. Knead the dough by hand
for about three minutes. And again, it’ll feel sticky
while you’re kneading it, but when you poke it with
a clean and dry finger it won’t stick. Cover the top with plastic wrap and let that rise in a warm oven at about 100 degree
Fahrenheit for 30 minutes. Or you can leave it at room
temperature for an hour. The dough should double in size. All right, that’s puffed up beautifully. Now we’re gonna generously dust a clean work surface with flour. Turn the dough out onto
the floured surface and sprinkle the top with
just a little bit of flour, enough to keep a rolling
pin from sticking to it. (upbeat music) Roll the dough into an even
17 by 10 inch rectangle. And I do double-check the
size and straighten out the edges so that there’s no waste. (upbeat music) Next, dot the top of the dough with six tablespoons of softened butter. I found that dotting the button on top makes it much easier to
spread around evenly. And spread the butter all the
way to the edges of the dough. It seems like a lot of butter, but it makes these cinnamon rolls so soft! To make the cinnamon sugar, combine a quarter cup of granulated sugar with two tablespoons of ground cinnamon. Stir that together, then
sprinkle the entire amount over your buttered surface. Be generous and make sure you use all of the cinnamon sugar. Roll the dough up starting
with one of the longer sides and work in a typewriter motion. Keep a tight roll as you go. And you can brush away and excess flour that’s on the back of the dough. Keep moving in that back and forth motion until the dough is all rolled up. Push the ends of the dough in slightly to make them a little
more uniform in size, then slice into 12 equal pieces. And I’m just using my
food scraper to cut these. This is a super useful tool and I will link to it in the notes. Try to keep each slice the same size so that they rise evenly. (snaps) Generously butter the bottom and sides of a nine by 13 casserole dish
with a tablespoon of butter. Arrange the cinnamon
rolls in the buttered dish with the cut side up,
keeping them evenly spaced. Cover the top with plastic wrap and let them rise in a warm
100 degree Fahrenheit oven for about 20 to 30 minutes. Or keep them at room temperature for 50 to 60 minutes or
until they’re puffed. You never wanna heat at more
than 100 degrees Fahrenheit or it will deactivate the
yeast and won’t rise properly. You can see those have
puffed up beautifully! Now we’re gonna brush the top with a tablespoon of melted butter, then bake in a preheated oven
at 350 degrees Fahrenheit on the center rack, for 22 to 24 minutes. Or until the tops are lightly golden. Let those cool in the pan for 15 minutes while you make your frosting. We wanna glaze these while
they’re still warm, but not hot. This cream cheese icing is so simple. Combine four tablespoons
of softened butter with four ounces of cream cheese and beat those together with an electric hand mixer until smooth. (grinding) Next, beat in half a
tablespoon of vanilla extract. (grinding) And last but not least, add
one cup of powdered sugar, then continue mixing on high speed for about three to four minutes or until your frosting is fluffy. Scrape down the bowl as needed to make sure your frosting
it completely smooth. Our cinnamon rolls have been
cooling for about 15 minutes and they’re still warm, which is perfect. That’s when you wanna put on the frosting. You want some of it to melt
into the cinnamon rolls. Ho, ho! Every last bit of frosting on these because this frosting is so good! (moaning) Okay, we’re gonna get
right into this taste test, because these are best when they’re warm and gooey and just melt in your mouth. Okay, here we go. Goin’ for the big one. They’re all big. (laughs) Notice how big and poofed these get. (moans) Where one is perfectly satisfying. Mm, look at that. (happy humming) Okay, and I wanna break into this because I wanna show you what’s inside. And take a look at the texture of these. They are so fluffy, super soft! Aw, and the just melt in your mouth. Okay we’re gonna get a little messy. That’s okay, because you
guys need to see this. (chuckling) I’m gonna be licking my
fingers when we’re done. (laughing) Oh my goodness, look at this. Yum, yum, yum. Okay, here we go. (moaning) Wowee, they are moist. Layer after layer of that cinnamon sugar! These are incredible. Soft, fluffy, melt in
your mouth perfection! And these are so good for the holidays, so save this recipe for
your special occasions. But it’s also simple enough
to make any day of the week, because there’s such little
active time, easy ingredients! Now I have to tell my kids
the cinnamon rolls are ready, and they’re gonna come runnin’. Keepin’ it on the down low for
now because they love these. Who could resist a homemade cinnamon roll? If you guys enjoy homemade
bakery quality treats, check out some of our
all time favorite recipes right over there and right down there. And before you go, make
sure you click below to subscribe and when you do, click that little bell icon
so you’ll get notifications every single time we post a new recipe. We’ll see you next time!

100 thoughts on “Easy Homemade Cinnamon Rolls Recipe

  1. Hi Natasha, I love your recipes. They are are so easy and tasty. And your videos are quick and funny. I already tried a few and it was exactly like yours and so tasty. Thank you. Best regards from Berlin – Izabella
    PS. I emagine I ware your Taster…

  2. Please let me try now🤤🤤🤤😋😋😋🤣😂 those Cinnamons🤤🤤🤤🤤🤤😋😋😋😋😋 because am Drooling 🤤😋 😋🤣🤣🤣

  3. Are you kidding me? I've been looking through YouTube for cinnamon roll recipes most of today! Oooooh now I find an easy one! 💃💃💃💃💃

  4. This looks so good! I would have to reduce the amount of cinnamon because I'm hypersensitive to it but this recipe looks so easy otherwise.

  5. Please Natasha can you tell me about the knife you use for meat .. I am tired of trying and after a month the knife becomes in the trash I want good quality ..please..thank you 🌻

  6. I can't believe you used a tape! I like you creativity in the kitchen, you own it! Watching you takes away my fear for the kitchen!

  7. I'm sorry but I don't believe these are as good as you claim….I am willing to sacrifice myself and try one just so your viewers can see if it's true or not 🙂

  8. Another great recipe! I love cinnamon rolls so definitely gonna give this a try 😋You come up with good recipes Natasha! I enjoy watching ur videos a lot! They’re always amazing !!!

  9. Oh my gosh I love cinnamon rolls and haven’t had one in so long 😍 those look fantastic I love your recipe and tutorial. Thank you

  10. What a great time of year for cinnamon rolls. I bet your kitchen smelled amazing!!! (:
    My favorite? Impossible to choose. What do you think about a lovely, golden apple pie?
    Thank you, Natasha. (:

  11. It’s simple than I think. Thanks for sharing. I can make it following your direction. ❤️😘👍

  12. Natasha .. I love your recipes and I make them alot . But please don't use plastic wraps. Lord knows there's enough plastic on our planet. Discourage it's use please.

  13. Okay, thanks for posting. Helps to see you make it. Now, we're gonna make it and can't wait to have a Homemade version versus the Pillsbury ones that you buy with lots of unidentifiable preservatives and things that you don't know what's what. This is homemade and real cooking …

  14. Natalia you did right but not all steps like in cinnabon . First of all you need when you start to rolling the dough you need to stretch out with every time you start to rolling then after that you need to put it in fridge 40 min 0 dgree then you taked to beak it with dgree 160 . Till 15 min or more as you see already beak it . Have wonderful day . With bon appetit ❤👍

  15. OMG ive just made these as per your recipe and they turned out amazing they never have until now thankyou so much natasha you are amazing keep up the great work keep the fantastic videos coming x

  16. I have a tape measure in my kitchen too! I like making biscotti and I need it for that!
    These are "puffing" right now. My oldest just said "this is torture"! Can't wait to give them a try and I'll let you know how they came out. So far the recipe has been very easy, the dough was a dream, not too sticky. Thanks Natasha!

Leave a Reply

Your email address will not be published. Required fields are marked *