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Perfect Homemade Cinnamon Rolls on a Plate with Eggs and Bacon

Homemade Cinnamon Rolls

Soft homemade cinnamon rolls from a simple one-rise milk dough, filled with a buttery brown sugar and cinnamon spread, baked in pie pans and drizzled with a powdered sugar cream glaze. Say goodbye to the tube.
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Prep Time 30 minutes
Cook Time 17 minutes
Rising Time 1 hour
Total Time 1 hour 47 minutes
Servings: 14 rolls
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup 2% milk
  • 1/4 cup sugar
  • 1/4 cup oil
  • 1 package active dry yeast about 2 teaspoons
  • 2 1/4 cups flour divided, plus more for rolling
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
Filling
  • 1/2 cup butter 1 stick, softened
  • 2 tablespoons cinnamon
  • 2 cups brown sugar
Glaze
  • 1/2 cup powdered sugar more to thicken
  • 3 tablespoons heavy whipping cream more to thin
  • 1 teaspoon vanilla extract optional

Method
 

  1. Warm the milk, sugar and oil in a saucepan over low heat until warm, not hot. Stir in the yeast.
  2. Slowly stir in 2 cups of flour until it forms a ball. Cover and let rise at least 1 hour.
  3. Meanwhile, mash the softened butter, cinnamon and brown sugar with a fork into a spreadable filling.
  4. Add the remaining 1/4 cup flour, the salt, baking soda and baking powder to the risen dough and knead in well with your hands.
  5. On a floured surface, roll the dough into a rectangle about 18 by 12 inches. Spread the filling evenly over it.
  6. Roll up tightly from one long side into a thin log, pinching the seam and ends. Cut into 1 to 1 1/2 inch pieces.
  7. Place 7 rolls in each of two greased pie pans. Bake at 375°F for 15-17 minutes.
  8. Whisk the powdered sugar, cream and vanilla to your preferred thickness and drizzle over the warm rolls.

Notes

Do not let the milk get hot or it will kill the yeast. Cut the rolls thicker if you like them taller.