Cinnamon Rolls


Cinnamon Rolls

Easy Homemade Cinnamon Rolls

Yield: 12 to 16 rolls, Total Time: 1 hr 50 min
Prep: 20 min, Inactive: 1 hr, Cook: 30 min

Ingredients, Always Organic:


  • 2 &3/4 cups (345g) all-purpose organic white flour
  • 3 Tablespoons organic raw cane sugar
  • 1 teaspoon sea salt
  • 1 package instant yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup filtered water
  • 1/4 cup milk (organic soy milk)
  • 2 &1/2 Tablespoons (40g) unsalted butter (for nondairy, I use butter flavored organic crisco)
  • 1 large organic egg


  • 1/2 cup melted butter, plus more for pan
  • 3/4 cup sugar, plus more for pan
  • 2 tablespoons ground cinnamon
  •  Optional: 3/4 cup raisins, candied pineapple, walnuts, or pecans


  • 1/4 cup Butter (I use organic crisco butter flavored as alternative)
  • 1/3 Cup softened Organic Cream cheese or soft Goat cheese
  • 1 1/2 cups powdered (confectioners’) sugar
  • 1 to 2 teaspoon vanilla extract
  • 2-3 Tablespoons soy milk


  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons hot water



  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 110-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
  4. Make the filling: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
  5. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
  6. After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
  7. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the glaze of your choice until smooth and drizzle over rolls. If you prefer a thinner glaze add a tsp of water or milk, for thicker glaze, add more powdered sugar and then add tiny touch of salt to cut the sweetness.
  8. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container at room temperature or in the refrigerator for 5 days. Glaze the rolls immediately before serving. Rolls (with or without glaze) freeze well, up to about 3 months. Thaw in the refrigerator and heat up however you prefer.

Additional Notes:

*Overnight: The dough may be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour. 

Finished Cinnamon Roll Enjoy

Finished Cinnamon Roll Enjoy


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