These delicious cinnamon rolls are the perfect breakfast treat with a cup of fresh brewed coffee on the side. Soft with a heavy swirl of cinnamon, brown sugar and butter in the center, these will always be a favorite.
With just a few ingredients needed to make this recipe, the most important is time. These are yeast based cinnamon rolls so I like to use quick rise yeast.
This means the time from the first rise to going in the oven is only about an hour and a half. That's not very long considering at the end your reward is a dozen soft and slightly gooey cinnamon rolls.
Once the rolls have cooled just slightly, you can add a thick spread of homemade cream cheese frosting on top and let the frosting find its way into the center of each roll for the perfect bite!
FAQ's about making this recipe
Can I make these ahead of time? I would say no, they are best served warm and on the day of baking.
Are they really sweet? The buns are more heavy on the cinnamon flavor, the frosting is like a regular cream cheese frosting, buttery, delicious and sweet.
Is there a difference between a cinnamon bun and a cinnamon roll? Cinnamon buns are flipped upside down when baked and the bottoms are glazed. Cinnamon rolls are frosted on the top side.
Tips for making these cinnamon rolls
- Use quick rise yeast for a faster rise time.
- I like to use my oven for proofing the dough, just switch the oven on for 5 minutes and then switch it back off. Place the cinnamon rolls into the oven where it should be just warm enough to help them rise.
- I prefer to use salted butter.
- When you roll the dough into a cylinder shape, make sure to keep it tight so the filling can't escape when baking.
- These are best eaten when they are freshly baked and still warm.
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