Perfect Cinnamon Roll Recipe : Quick Bread Cinnamon Rolls

Yes, I can confidently claim these to be “The Best” cinnamon rolls ever because I have been told that by everyone that has had them! I’ve never had a Cinnabon cinnamon roll, but an owner of one asked if they could pay me to bake my cinnamon rolls for her… “best cinnamon roll I’ve ever had!” I’ve been making these for more years that I can count… so they are tried and true and I really do think this is the perfect cinnamon roll recipe. My family doesn’t like any other cinnamon roll… picky picky… I tell you… but it sure speaks volumes!

The best cinnamon roll recipe 1

perfect cinnamon roll recipe

perfect cinnamon roll recipe

This year for Christmas breakfast I made the dough, rolled them out, cut them into rolls, placed them on a jelly roll pan, covered them with plastic wrap and left them in the refrigerator overnight. In the morning, I uncovered them and let them finish the second rise, then baked them so they would be hot and fresh for breakfast. SO good! Nice to know you can make them the night before and bake them the next morning!

the best cinnamon roll recipe

If you make these for your family, neighbors, friends, kids teachers, etc… you will become the rockstar of the neighborhood, school, community! So get baking… and on a side note… nothing will make your house smell better!

best cinnamon roll recipe

The Best Cinnamon Roll Recipe Ever

The best cinnamon roll recipe 1

Ingredients

  • Dough:
  • 1 c. very warm water
  • ½ c. granulated sugar
  • 2 ½ tsp. active dry yeast
  • 4 c. bread flour
  • 2 tsp. salt
  • 4 Tbsp. unsalted butter, melted
  • 4 Tbsp. powdered milk
  • 1 egg
  • Filling:
  • 4 Tbsp. unsalted butter, softened
  • ½ c. granulated sugar
  • 3 -4 tsp. ground cinnamon
  • Glaze:
  • 3 c. powdered sugar
  • 3 tsp. vanilla extract
  • ¼ c. plus 3 Tbsp. milk

Instructions

  1. In a stand mixer, add the sugar, water and then the yeast. Let sit until foamy, about 5 minutes. Add the flour, dry milk, salt, melted butter and egg in that order. Knead for 6 minutes. Turn into a greased bowl, cover with a damp towel or spray the top of the dough with cooking spray and let rise for about 30 minutes. *This dough does not rise very much.
  2. Punch down dough and put out onto a counter and roll out to about an 11 x 18 rectangle and about 1/3 of an inch thick. Spread the 4 Tbsp. spoons of softened butter all over the top of the dough, followed by the sugar and then ending with a layer of the cinnamon. Starting with the long edge of the rectangle, roll up the dough away from you as tightly as you can without squeezing the dough. With a bread or serrated knife, cut the dough into about 2 inch thick rolls. Lay them on a rimmed baking sheet about ½ inch apart. Rise again for about 30-40 minutes. (Once again, they will not rise a whole lot, but they will rise more when you bake them.)
  3. While the cinnamon rolls are baking, prepare the glaze. Combine all the ingredients in a small mixing bowl and whisk until smooth. It should be medium thick in texture and drips off the whisk when held up from the bowl. (A runny glaze makes the cinnamon rolls a bit soggy… and that’s no bueno!)
  4. Preheat oven to 350 F. Bake the rolls for about 18-23 minutes or until golden brown and cooked through. Drizzle generously with the glaze while they are hot. YUM!
  5. Makes 11-12 rolls

Best Ever Cinnamon Rolls

Dough:

 1 c. very warm water

½ c. granulated sugar

2 ½ tsp. active dry yeast

4 c. bread flour

2 tsp. salt

4 Tbsp. unsalted butter, melted

4 Tbsp. powdered milk

1 egg

Filling:

4 Tbsp. unsalted butter, softened

½ c. granulated sugar

3 -4 tsp. ground cinnamon

Glaze:

3 c. powdered sugar

3 tsp. vanilla extract

¼ c. plus 3 Tbsp. milk

In a stand mixer, add the sugar, water and then the yeast. Let sit until foamy, about 5 minutes. Add the flour, dry milk, salt, melted butter and egg in that order. Knead for 6 minutes. Turn into a greased bowl, cover with a damp towel or spray the top of the dough with cooking spray and let rise for about 30 minutes. *This dough does not rise very much.

Punch down dough and put out onto a counter and roll out to about an 11 x 18 rectangle and about 1/3 of an inch thick. Spread the 4 Tbsp. spoons of softened butter all over the top of the dough, followed by the sugar and then ending with a layer of the cinnamon. Starting with the long edge of the rectangle, roll up the dough away from you as tightly as you can without squeezing the dough. With a bread or serrated knife, cut the dough into about 2 inch thick rolls. Lay them on a rimmed baking sheet about ½ inch apart. Rise again for about 30-40 minutes. (Once again, they will not rise a whole lot, but they will rise more when you bake them.)

While these perfect cinnamon rolls are baking, prepare the glaze. Combine all the ingredients in a small mixing bowl and whisk until smooth. It should be medium thick in texture and drips off the whisk when held up from the bowl. (A runny glaze makes the cinnamon rolls a bit soggy… and that’s no bueno!)

IMG_4928

Preheat oven to 350 F. Bake the rolls for about 18-23 minutes or until golden brown and cooked through. Drizzle generously with the glaze while they are hot. YUM!

Makes 11-12 rolls

How yummy does those cinnamon rolls look?  Seriously, this is the perfect cinnamon roll recipe!  SO good! 

Looking for more great recipes ideas?  You can find so many good ones here in our Recipe Gallery.

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Happy Baking!

Tammy

Tammy

Tammy

Owner at Pink Peppermint Design
Tammy Mitchell is the founder and creative director of lifestyle blog pinkpeppermintdesign.com. Along with being a homeschooling mom of two kiddos, she is also an in-demand prop and event stylist, photographer, interior and graphic designer. Here on Pink Peppermint Design, she aims to share creative DIY projects, easy entertaining and gift ideas, inspiring interiors and events, as well as her life, with thousands of readers every month. She lives in Southern California, with her husband and two children.
The best cinnamon roll recipe 1

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