Traditional Cinnamon Rolls

Soft and fluffy traditional cinnamon rolls, baked until golden brown, and topped with a thick cream cheese frosting. A delicious, sweet, and easy breakfast or treat for a special occasion.

Nothing beats a good-ole classic traditional cinnamon roll. One that is warm, fluffy, buttery, and sweet! This traditional cinnamon roll recipe creates a super easy, yet tasteful breakfast that will leave you satisfied.

Although there are multiple cinnamon roll recipes that I use and love, this recipe reminds me of the simplicity of a traditional style homemade cinnamon roll. The classic cinnamon roll that was loved by all before recipes became “fancy” and “viral”. Your family will love the sweet taste, while you love the quickness to this recipe.

Gluten-Free Cinnamon Rolls

If you are interested in making these cinnamon rolls gluten-free, which I do for my daughter, you can easily achieve this by switching out flours. I like the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. If your dough is still too sticky after 3 cups of flour, slowly sprinkle in more until it reaches the consistency you want.

Tips for Making Traditional Cinnamon Rolls

• Make sure you dissolve your yeast in warm milk. I like to warm mine in the microwave for 30 seconds. Your yeast will not active if the milk is too cold. If your milk is too hot (boiling) it will kill the yeast.
• Whisk the egg and egg white first. By whisking the egg and egg white alone, it strengthens the protein, adding air to the egg whites, adding lightness, fluffy, and a soft texture to your rolls.
• Allow rolls to rise in a heated space, or in the oven at 95 degrees F. This will help speed up the rise time, and active the yeast.

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Traditional Cinnamon Roll Ingredients

DOUGH & FILLING

2 1/4 teaspoon Yeast & 3/4 cup Warm Milk – Active dry yeast, not rapid.
1 Egg + 1 Egg White
1/2 cup Sugar 
2/3 cup Brown Sugar
2 tablespoons Cinnamon
1 teaspoon Salt
1/4 cup Salted Butter – melted for dough 1/4 cup Salted Butter – melted for filling
3 cups All Purpose Unbleached Flour 

FROSTING

4 oz Cream Cheese – softened
1 cup Powdered Sugar 
3 tablespoons Butter – melted
1 teaspoon Vanilla Extract

Traditional Cinnamon Roll Instructions

DOUGH

1. In a stand mixer with a whisk attachment, whisk egg and egg white until fluffy.
2. Warm milk in the microwave for 30 seconds. Whisk yeast into milk until it is dissolved.
3. Once eggs are fluffy, add in the yeast milk mixture, and mix thoroughly.
4. Add sugar, salt, and melted butter into the egg and yeast mixture as well.
5. Change the attachment to the stand mixture to a dough hook. Slowly add in flour. Mix for 5 minutes until dough is smooth. If dough is too sticky, sprinkle more flour and continue mixing.
6. Shape dough into a ball, and allow 1-2 hours to rise in a warm space. I like my dough to rise in the oven at 95 degrees F.

FILLING

1. Once dough has doubled in size, sprinkle flour on a flat work surface, and roll dough out flat. Try to roll the dough as symmetrically as you can in the shape of a rectangle. Spread melted or softened butter across the dough.
2. Sprinkle brown sugar and cinnamon on the butter, and spread until even.
3. Roll the dough long side to long side. Cut out 9-10 rolls with a sharp knife or floss.
4. Place rolls in a buttered pan (7×11 is what I used). Allow rolls to rise an additional hour. Again, I place mine in an oven heated at 95 degrees F.
5. Once doubled in size, bake rolls in a preheated oven to 350 degrees F for 30-35 minutes. Place a fork in between the middle cinnamon rolls to make sure they are done. Bake additional 5 minutes if still doughy.
6. Allow traditional cinnamon rolls to cool for 10-15 minutes before cutting into, and topping with frosting.

FROSTING

1. Soften cream cheese in the microwave for 30 seconds. Using a hand or stand mixer, whisk the cream cheese until smooth.
2. Add powdered sugar, melted butter, and vanilla and continue to whisk. Top cinnamon rolls with frosting once cooled.

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