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5 from 1 vote

Homemade Cinnamon Rolls

Prep Time3 hrs
Cook Time30 mins
Servings: 12


  • 2 1/4 tsp Active Dry Yeast ( 1 packet)
  • 1/2 cup Warm Water (no more than 111 degrees)
  • 2 tbsp Shortening
  • 4 tbsp Unsalted Butter, melted
  • 1/2 cup Granulated Sugar
  • 5 1/2 cups All purpose flour divided
  • 1 cup Scald Milk
  • 1 large Egg
  • 1/2 tsp Salt
  • 1 cup Butter, softened
  • 1 cup Brown Sugar
  • 3 tbsp Ground Cinnamon
  • 1 cup Heavy Whipping Cream, warm

For the Icing

  • 1/2 cup Cream Cheese
  • 1/2 cup Unsalted Butter, softened
  • 3 cups Confectioners Sugar
  • 1/2 tsp Pure Vanilla Extract
  • 1/4 tsp Salt


  • In a small measuring cup add 1/2 cup of warm water, 1/2 tsp of sugar, active dry yeast packet then stir with a spoon. Set to the side allowing yeast to proof 5-10 mins
  • Place milk in a saucepan over medium high heat and heat until it is hot. Remove from heat right before boiling point. Do not boil
  • In bowl of standing mixer add shortening, butter, granulated sugar, salt and the scalded milk. Mix on medium speed using paddle attachment until fully combined and lukewarm to the touch
  • Add 1 cup of flour to your scalded milk mixture and mix on medium speed until combined. Add yeast mixture, mix until fully combined. Then add egg and mix until the yolk is no longer visible.
  • Replace paddle attachment with hook attachment then gradually add remaining 3 1/2 cups of flour mixing on low until a soft dough is formed. Lightly flour a clean surface with 1/2 of the remaining flour, place the dough on the floured surface and lightly knead dough until its smooth and not too sticky
  • Place dough back in mixer bowl and cover with cling wrap and dish towel, allowing to rise for 45 minutes. Dough should double in size
  • Preheat oven to 170 degrees and turn off once it's heated. In a medium sized bowl mix 1 cup of softened unsalted butter, brown sugar and cinnamon to form a paste
  • Once dough has doubled in size, place dough on lightly floured surface once more and gently shape as a rectangle. Using a rolling pin, roll dough out to about 1/2 inch in thickness. Spread the paste all over the dough to cover the entire surface then roll dough into a log
  • Use a bench scraper, knife, spatula or unflavored dental floss to cut your log in 1 1/2 - 2 inch thick rolls. Grease a 9 x 13 inch glass baking pan and add cinnamon rolls to pan. Leave 1-2 inches between each roll to rise. Cover rolls with cling wrap and dish towel then place in oven, leaving the oven door open. Allow to rise for 2 hours then remove rolls from oven.
  • Preheat oven to 350 degrees. Warm heavy cream and pour over cinnamon rolls then bake for 24-30 minutes. Cinnamon rolls should be golden brown on top when they are done and you should be able to smell them! Let rolls cool for 8 minutes.

For The Icing

  • Using the paddle attachment of your mixer, beat cream cheese and softened butter until smooth. Add confectioners sugar, salt, vanilla and warm milk then mix on medium speed until smooth and fully combined. Pour over warm cinnamon rolls and ENJOY!!