Cinnamon Roll

Cinnamon Rolls

Gooey, Homemade Cinnamon Rolls


I love a good cinnamon roll. Actual fact: I’m not crazy about the sugary icing that tops many store-bought versions or the sense of an impending sugar hangover that comes with eating one. My favorite cinnamon rolls have a soft and chewy crust, gooey center, and plenty of buttery sweetness—but they don’t taste like they’re made from pure sugar. These homemade cinnamon rolls are ridiculously easy to make and require only a few basic ingredients. And no one will leave your house without a smile on their face!


Mix ingredients, knead the dough, let rest

Place the dry ingredients in a large bowl and whisk to combine. Add the wet ingredients to a second bowl and mix well.

Mix the wet and dry ingredients together until they are combined, but don’t overwork it! Cover your mixing bowl with plastic wrap and let it rest for 10 minutes.

Roll out dough and spread butter on top, then sprinkle with cinnamon sugar.

Roll out dough to about 1/2 inch thick. Spread butter on top, then sprinkle with cinnamon sugar.

Roll up the dough and cut into individual slices, then lay in a greased pan.

Roll up the dough and cut into individual slices, then lay in a greased pan.

You can also make the rolls into one big mess by putting them all together in a 9×13 pan or 2 loaf pans. If this is your plan, make sure you spray your pans well with cooking spray so they don’t stick!

Bake at 350 degrees F for 25-30 minutes until golden brown on top.

Once your rolls are rolled, you’ll want to make sure they get baked. At 350 degrees F, these are the perfect cinnamon rolls for a breakfast or brunch with friends. Of course, if you want to bake them for dinner or dessert (or both! They’re that good) then feel free to do so at 425 degrees F. The size of your cinnamon rolls will determine how long they need to bake—from 20 minutes up to 40 minutes depending on their size and shape. If baking more than one pan of cinnamon rolls at once, increase your oven temperature by 25 degrees F per additional pan being used (so if two pans of cinnamon rolls were being cooked together using the same recipe and size pan, then each would be cooked at 375).

Spread with cream cheese glaze or a drizzle or butter’d honey while warm.

Now it’s time to spread the cream cheese glaze, or drizzle a bit of butter’d honey over them. You can also sprinkle chopped nuts on top if you want to add crunch and texture. They’ll be warm enough that the glaze will melt into a nice smoothness that coats each bite with sticky goodness.

Once they’ve cooled a bit, dig in!

These gooey homemade cinnamon rolls are perfect for brunch, holidays, or any special occasion!

These gooey homemade cinnamon rolls are perfect for brunch, holidays, or any special occasion! Try them out and let me know how you like the recipe.

  • These cinnamon rolls are best served warm with a drizzle of pure maple syrup. Top with a pat of butter if you want to get real fancy.
  • For an extra decadent treat, add some frosting on top (see below).
  • Store leftovers in an airtight container in the fridge for up to 6 days or freeze them in a Ziploc bag for up to 3 months. Reheat each serving individually in the microwave at 15-second intervals until they’re warmed through (about 30 seconds). If you reheat these too much they’ll lose their gooeyness so don’t overdo it!

You can thank me later.

Cinnamon Roll

Cinnamon Rolls with Butter’d Honey

Sweet Cinnamon Rolls made from scratch with a drizzle of Butter'd Honey
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Servings 6


Cinnamon Roll Dough

  • 4 1/2 cup Flour
  • 1/3 cup granulated sugar
  • 2 packets Yeast
  • 1 tsp salt
  • 1 1/2 cups water
  • 6 tbsp unsalted butter
  • 1 egg


  • 1/4 cup unsalted butter, room temp
  • 1/2 cup light brown sugar
  • 1 tbsp cinnamon

Butter'd Honey Drizzle

  • 4 tbsp Farmstead Annalise Butter'd Honey


  • Preheat oven to 350°
  • In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt.
  • In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. 
  • Pour into the dry ingredients with the egg and mix with a wooden spoon. 
  • Add in 2 more cups of flour and mix. It should turn pretty thick and sticky at this point.
  • dd in 1/2 cup of flour and mix again. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough
  • It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth mass that’s soft and tacky.
  • With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes. 
  • When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
  • Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin. 
  • Spread the room temperature butter into a thin and even layer, leaving about 1/2 inch border all around the outside of the dough. 
  • Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
  • Working from the 15 inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze in to compact the log of dough. It may have stretched out a bit during the rolling process so this brings it back together. 
  • Cut off the two ends of the log and then cut the remainder into 12 pieces.
  • Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
  • Place the rolls in a buttered or greased 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s OK if all of the rolls are touching.
  • Place in a warm spot and cover with a towel to rise for 1 hour. If you live in a colder climate, preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof. 
  • Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish. 
  • Bake for 25-30 minutes or until the tops are a light golden brown.
  • Drizzle Butter'd Honey on top of the rolls as they cool.
Keyword fall

Did you try this recipe?

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