By Becky Hardin
Published Dec 13, 2019
This homemade cinnamon rolls recipe is perfect to enjoy on Christmas morning! They can be made on the day, or the night before and left overnight in the fridge for an easy breakfast or brunch. Made from scratch, these sweet rolls are soft and fluffy and drizzled with icing.
Having cinnamon rolls on Christmas morning has quickly become a family tradition. I loved that they can be made the day before for an effortless but impressive breakfast to serve the next morning. This recipe is so good, I can’t wait for you to try it!
How to Make Homemade Cinnamon Rolls
FOR THE DOUGH:
Mix the flour, sugar, yeast and salt together in a stand mixer, then add the eggs and milk until a ball forms, keep mixing until the dough is very smooth. Add the butter whilst mixing, then place in a large oiled bowl in a warm place to let the dough rise.
FOR THE FILLING (PREPARE AS THE DOUGH RISES):
Mix the melted butter, brown sugar, granulated sugar, cinnamon, pie spice and salt until spreadable. Keep at room temperature until ready to use.
MAKING THE ROLLS:
When the dough is ready, transfer it to a lined baking sheet. Pat it out and cover with plastic wrap. If making the rolls the day of serving, refrigerate the dough for 1 hour or freeze up to 20 minutes. If making the rolls the next day, refrigerate the rolls overnight.
When ready to bake, roll the dough out spread the filling on top, before rolling it together. Cut the roll and place in a greased baking dish. Loosely cover and let the rolls rise for 30 minutes.
BAKING THE ROLLS:
Brush the homemade cinnamon rolls with a little egg wash and bake in a pre-heated oven. Let the rolls cool and drizzle with the icing.
Homemade Cinnamon Rolls From Scratch
For previous years, I have often made cinnamon rolls using a ready made dough, but oh my gosh, it is so worth the time and effort to make these from scratch! They are perfectly soft and fluffy and the finished result are rolls that taste like you’ve just bought them from your local bakery!
How far ahead can you make cinnamon rolls?
You of course can make these the day of serving, but for a stress free morning, I like to make the rolls ahead of time and bake them the next day. You can bake the homemade cinnamon rolls the day before if you prefer and just reheat them in the oven before serving, but I do prefer them freshly baked.
Can you freeze homemade cinnamon rolls?
If you are super organized, you can make these rolls several weeks ahead of time and freeze them. Prep the whole dish up to the point of baking, and wrap them securely in plastic wrap and place in a freezer bag. They will keep in the freezer unbaked for up to 6 weeks.
The night before you want to bake them, transfer the to the fridge to thaw overnight.
Top Tips To Make This Recipe
- Allow enough time for the dough to rise, you will need to allow 1 1/2 to 2 hours.
- Be sure to grease the dish before placing the rolls in to bake for easy removal.
- If making the rolls the day before, cover them tightly in plastic wrap so that they don’t dry out in the fridge.
- Bake the rolls in a pre-heated oven for the best results and serve warm.
- Let the homemade cinnamon rolls cool slightly before icing them.
For more breakfast and brunch recipes:
- One Pan Cheesy Beef Breakfast Scramble
- Homemade Orange Rolls
- Morning Glory Muffins Recipe
- Crispy Breakfast Potatoes
- Eggs Benedict Casserole with Easy Eggs Benedict Sauce
- Apple Cinnamon Rolls
- Pumpkin Cinnamon Rolls
Ingredients1x2x3x
For the Dough
- ▢ 4½ cups bread flour 540 grams (SEE NOTE)
- ▢ ⅓ cup granulated sugar 67 grams
- ▢ 1 tablespoon instant dry yeast 9 grams
- ▢ 1 tablespoon kosher salt 9 grams
- ▢ 4 large eggs 230 grams, cold
- ▢ 1 large egg yolk 14 grams, cold
- ▢ 14 tablespoons whole milk 219 grams, cold (1 cup minus 2 tablespoons)
- ▢ 18 tablespoons unsalted butter 254 grams, room temperature, plus more for the pan (2¼ sticks)
For the Filling
- ▢ 12 tablespoons unsalted butter 170 grams, melted (1½ sticks)
- ▢ 9 tablespoons brown sugar 113 grams (½ cup + 1 tablespoon)
- ▢ ¼ cup granulated sugar 50 grams
- ▢ 3 tablespoons ground cinnamon 27 grams
- ▢ 1 teaspoon pumpkin pie spice 3 grams
- ▢ ¼ teaspoon kosher salt
- ▢ 1 large egg 50 grams, lightly beaten, for brushing
- ▢ 1 tablespoon milk 14 grams, for brushing
For the Icing
- ▢ 2 cups powdered sugar 226 grams
- ▢ 6 tablespoons heavy cream 85 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ ⅛ teaspoon table salt
Instructions
For the Dough
- In the bowl of a stand mixer fitted with the dough hook, mix the bread flour, sugar, yeast, and salt on low speed for about 30 seconds. 4½ cups bread flour, ⅓ cup granulated sugar, 1 tablespoon instant dry yeast, 1 tablespoon kosher salt
- Add eggs and milk and mix until a ball forms around the dough hook, about 4 minutes. Increase the speed to medium and mix until the dough is very smooth, about 5 more minutes. 4 large eggs, 1 large egg yolk, 14 tablespoons whole milk
- Add the butter, 1 tablespoon at a time, while mixing the dough on medium speed. Incorporate the butter after each addition. It should take about 3 minutes to add all the butter. 18 tablespoons unsalted butter
- Place the dough in a large, oiled bowl and cover with plastic wrap. Set the bowl in a proofing oven or somewhere warm for the dough to rise, about 1-1½ hours. The dough is very enriched so it may not rise very much.
- While the dough rises, prepare the filling: Combine the melted butter, brown sugar, granulated sugar, cinnamon, pie spice and salt. The mixture will firm to a spreadable consistency when kept at room temperature until ready to use. Stir right before using. 12 tablespoons unsalted butter, 9 tablespoons brown sugar, ¼ cup granulated sugar, 3 tablespoons ground cinnamon, 1 teaspoon pumpkin pie spice, ¼ teaspoon kosher salt
- Line a baking sheet with parchment. Transfer the dough to the baking sheet and pat it out into a 1-inch-thick rectangle. Cover the dough with plastic wrap.
- If making the rolls the day of serving, refrigerate the dough for 1 hour or freeze up to 20 minutes. If making the rolls the next day, refrigerate the rolls overnight.
- When ready to bake, preheat oven to 375°F and grease a 9x13-inch baking pan with softened butter.
- Lightly flour a work surface, and transfer the dough to onto it. Make sure the parchment has been removed from the dough. Lightly flour the top surface of the dough, and roll the dough out into a ½-inch thick rectangle.
- Use an offset spatula to spread the filling mixture, to the edge, evenly over the dough. The top surface of the dough should be covered.
- Roll the dough, beginning with the long side closest to you, into a tight spiral, keeping the roll tight as you work.
- Use a serrated knife or waxed floss to cut the dough log into 1½-inch rolls. Arrange the rolls on the prepared baking dish, leaving ¼-inch between them.
- Loosely cover the rolls with plastic wrap and place in a warm place or proofing oven to rise, about 30-45 minutes.
- In a small bowl, whisk together 1 egg and 1 tablespoon milk. Brush the top of the rolls with the egg wash and bake at 375°F for 25-30 minutes or until the rolls are golden and the internal temperature registers 190°F. 1 large egg, 1 tablespoon milk
- While the rolls bake, mix together the frosting ingredients and cover with plastic wrap until ready to use. 2 cups powdered sugar, 6 tablespoons heavy cream, 1 teaspoon pure vanilla extract, ⅛ teaspoon table salt
- When the rolls are finished baking, allow them to cool 10 minutes, then drizzle the icing on top.
- Serve warm (if possible) or reheat in a 350°F oven (loosely covered with foil) about 15-20 minutes before serving.
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
- 9x13 Baking Pan
- Rolling Pin
Becky’s Tips
- Flour: If you don’t have bread flour, you can use an equal amount of all-purpose flour. Your rolls may not be as chewy.
- Allow enough time for the dough to rise, you will need to allow 1 ½ to 2 hours.
- Be sure to grease the dish before placing the rolls in to bake for easy removal.
- If making the rolls the day before, cover them tightly in plastic wrap so that they don’t dry out in the fridge.
- Bake the rolls in a pre-heated oven for the best results and serve warm.
- Let the rolls cool slightly before icing them.
Nutrition information is automatically calculated, so should only be used as an approximation.
Homemade Cinnamon Rolls Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
- 9x13 Baking Pan
- Rolling Pin
Ingredients
For the Dough
- 4½ cups bread flour 540 grams (SEE NOTE)
- ⅓ cup granulated sugar 67 grams
- 1 tablespoon instant dry yeast 9 grams
- 1 tablespoon kosher salt 9 grams
- 4 large eggs 230 grams, cold
- 1 large egg yolk 14 grams, cold
- 14 tablespoons whole milk 219 grams, cold (1 cup minus 2 tablespoons)
- 18 tablespoons unsalted butter 254 grams, room temperature, plus more for the pan (2¼ sticks)
For the Filling
- 12 tablespoons unsalted butter 170 grams, melted (1½ sticks)
- 9 tablespoons brown sugar 113 grams (½ cup + 1 tablespoon)
- ¼ cup granulated sugar 50 grams
- 3 tablespoons ground cinnamon 27 grams
- 1 teaspoon pumpkin pie spice 3 grams
- ¼ teaspoon kosher salt
- 1 large egg 50 grams, lightly beaten, for brushing
- 1 tablespoon milk 14 grams, for brushing
For the Icing
- 2 cups powdered sugar 226 grams
- 6 tablespoons heavy cream 85 grams
- 1 teaspoon pure vanilla extract 4 grams
- ⅛ teaspoon table salt
Instructions
For the Dough
- In the bowl of a stand mixer fitted with the dough hook, mix the bread flour, sugar, yeast, and salt on low speed for about 30 seconds. 4½ cups bread flour, ⅓ cup granulated sugar, 1 tablespoon instant dry yeast, 1 tablespoon kosher salt
- Add eggs and milk and mix until a ball forms around the dough hook, about 4 minutes. Increase the speed to medium and mix until the dough is very smooth, about 5 more minutes. 4 large eggs, 1 large egg yolk, 14 tablespoons whole milk
- Add the butter, 1 tablespoon at a time, while mixing the dough on medium speed. Incorporate the butter after each addition. It should take about 3 minutes to add all the butter. 18 tablespoons unsalted butter
- Place the dough in a large, oiled bowl and cover with plastic wrap. Set the bowl in a proofing oven or somewhere warm for the dough to rise, about 1-1½ hours. The dough is very enriched so it may not rise very much.
- While the dough rises, prepare the filling: Combine the melted butter, brown sugar, granulated sugar, cinnamon, pie spice and salt. The mixture will firm to a spreadable consistency when kept at room temperature until ready to use. Stir right before using. 12 tablespoons unsalted butter, 9 tablespoons brown sugar, ¼ cup granulated sugar, 3 tablespoons ground cinnamon, 1 teaspoon pumpkin pie spice, ¼ teaspoon kosher salt
- Line a baking sheet with parchment. Transfer the dough to the baking sheet and pat it out into a 1-inch-thick rectangle. Cover the dough with plastic wrap.
- If making the rolls the day of serving, refrigerate the dough for 1 hour or freeze up to 20 minutes. If making the rolls the next day, refrigerate the rolls overnight.
- When ready to bake, preheat oven to 375°F and grease a 9x13-inch baking pan with softened butter.
- Lightly flour a work surface, and transfer the dough to onto it. Make sure the parchment has been removed from the dough. Lightly flour the top surface of the dough, and roll the dough out into a ½-inch thick rectangle.
- Use an offset spatula to spread the filling mixture, to the edge, evenly over the dough. The top surface of the dough should be covered.
- Roll the dough, beginning with the long side closest to you, into a tight spiral, keeping the roll tight as you work.
- Use a serrated knife or waxed floss to cut the dough log into 1½-inch rolls. Arrange the rolls on the prepared baking dish, leaving ¼-inch between them.
- Loosely cover the rolls with plastic wrap and place in a warm place or proofing oven to rise, about 30-45 minutes.
- In a small bowl, whisk together 1 egg and 1 tablespoon milk. Brush the top of the rolls with the egg wash and bake at 375°F for 25-30 minutes or until the rolls are golden and the internal temperature registers 190°F. 1 large egg, 1 tablespoon milk
- While the rolls bake, mix together the frosting ingredients and cover with plastic wrap until ready to use. 2 cups powdered sugar, 6 tablespoons heavy cream, 1 teaspoon pure vanilla extract, ⅛ teaspoon table salt
- When the rolls are finished baking, allow them to cool 10 minutes, then drizzle the icing on top.
- Serve warm (if possible) or reheat in a 350°F oven (loosely covered with foil) about 15-20 minutes before serving.
Notes
- Flour: If you don’t have bread flour, you can use an equal amount of all-purpose flour. Your rolls may not be as chewy.
- Allow enough time for the dough to rise, you will need to allow 1 ½ to 2 hours.
- Be sure to grease the dish before placing the rolls in to bake for easy removal.
- If making the rolls the day before, cover them tightly in plastic wrap so that they don’t dry out in the fridge.
- Bake the rolls in a pre-heated oven for the best results and serve warm.
- Let the rolls cool slightly before icing them.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
