These Heavenly Homemade Cinnamon Rolls take only minutes to rise. Bake for 15 minutes, and then ready to eat. Don't forget to drizzle lavishly with powdered sugar icing.
THE BEST HOMEMADE CINNAMON ROLLS
These are the most straightforward cinnamon rolls from scratch. They are perfect for yeast beginners because there is only one 30-minute rise. This is the best cinnamon roll recipe you will ever make.
Over the years, I have tweaked this recipe from my Mother's recipe for Angel Biscuits.
Whole milk
Quick rise yeast
Flour
Salt
Baking powder
Sugar
Solid vegetable shortening
Butter
Cinnamon
Powdered sugar
Vanilla
Half and half
Cut into 24 slices; place the cut side down in a greased 14-in. x 11-in. baking dish. Cover and let rise for about 30 minutes.
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I think each time I make them, my daughter, Jennifer, says, "Mom, these are the best ones you have ever made."
From the Grandchildren and Jim asking me to make them, they just keep getting better and better every time.
This is a light dough, yet loaded with lots of butter, sugar, and cinnamon and lavishly drizzled with heavenly icing.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HEAVENLY HOMEMADE CINNAMON ROLLS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Heavenly Homemade Cinnamon Rolls and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST HEAVENLY CINNAMON ROLLS
Yeast and baking powder. Make sure that the yeast and baking powder are fresh. Check the expiration date on the package. A manual way to check to see if yeast is fresh is to put a pinch of yeast and sugar in warm water; if it does not expand, it is old, and you need a new package. For the baking powder, add a 1/2 teaspoon to a 1/4 cup of hot water, and if it has a vigorous reaction, the baking powder is good.
Do not kill the yeast. When pouring the yeast into the milk, make sure that it is not too hot. The ideal temperature of the milk is 110 degrees to 115 degrees.
Spreading the butter. Spread the dough with melted butter or very soft butter. You may soften the butter in the microwave, but only until it is softened and warm, not hot.
Rolling the dough. Be sure not to roll the dough too tightly, forcing the filling to ooze out when cutting the rolls. Doing so can force the tops to pop too high and not bake properly.
Use a glass or ceramic baking dish. Glass or ceramic baking dishes create the softest cinnamon rolls. Metal conducts heat more strongly and tends to dry out the rolls on the bottom.
Frost the rolls in two steps. After 15 minutes of coming out of the oven, swipe a third of the icing over the rolls. The icing will seep down into all the layers. Then, wait another 15 minutes and spread the remainder of the icing, swirling the tops as you go.
To flash freeze. Lay the rolls out on a sheet pan and freeze them until frozen. Then, gather them up, put them in a ziplock bag, and put them back into the freezer. You can then take out as many of them as you want to bake.
WHAT YOU WILL NEED TO MAKE HOMEMADE CINNAMON ROLLS
Quick rise yeast
Flour
Salt
Baking powder
Sugar
Solid vegetable shortening
Butter
Cinnamon
Powdered sugar
Vanilla
Half and half
HOW TO MAKE HEAVENLY HOMEMADE CINNAMON ROLLS
Preheat the oven to 400 degrees F. Pour milk into a 2-cup measuring cup and heat in the microwave on high heat for 1 minute and 20 seconds or until warm but not hot. Add yeast and stir until mixed well; set aside, stirring occasionally.
In a mixing bowl, using the paddle attachment of an electric mixer, mix flour, salt, baking powder, and sugar until well blended; remove the paddle attachment and attach the dough hook.
Cut in shortening until mixture resembles coarse meal. Stir yeast and milk mixture well and add to the flour mixture, beating with a dough beater until the dough forms a ball and all the dough is loosened from the sides of the bowl.
Turn the dough onto a lightly floured surface and roll into a 1/4" high, approximately 15-inch by 26-inch rectangle. Brush with 1/2 cup melted butter all the way to the edges.
Mix cinnamon and sugar together and sprinkle the mixture on top of the butter dough. Starting at the long side, roll up tightly, pinching the seam to seal.
Cut into 24 slices; place the cut side down in a greased 14-in. x 11-in. baking dish. Cover and let rise for about 30 minutes.
Bake for 15-20 minutes or until lightly golden brown. (We like ours at 15 minutes.) Cool in a pan on a wire rack for 15 minutes. Combine the icing ingredients and lavishly drizzle over warm rolls.
In a 4-cup measuring cup, mix butter, powdered sugar, vanilla, and half and half until smooth and creamy. Drizzle over cinnamon rolls lavishly.
