Homemade Cinnamon Rolls take only minutes to rise. Bake for 15 minutes, and they are ready to eat. Don't forget to drizzle lavishly with powdered sugar icing!
Homemade Heavenly 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.
It only took just a little nudging from the family for me to make my Homemade Cinnamon Rolls for breakfast this Thanksgiving morning.
Over the years, I have tweaked this recipe from my Mother's recipe for Angel Biscuits.
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.
They are easy to make and flash freeze for later.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HOMEMADE HEAVENLY CINNAMON ROLLS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Homemade Heavenly 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.
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 HOMEMADE CINNAMON ROLLS
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 24-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 15-in. x 10-in. sheet pan. 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. 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.
To flash freeze them, you just lay them 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.
