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22 April, 2013

Tutorial: Cinnamon Rolls

Posted in : All, Breakfast, Desserts on by : hdcook

Cinnamon Rolls

Imagine waking up in the morning, and your house is filled with a warm scent that just envelopes your senses, your mouth waters and instantly you are awake, you step out of your bed and run in the kitchen and there in the kitchen table you see, fresh out the oven CINNAMON ROLLS. Truth be told that’s now how my baby woke up and honestly I am not that good lol~but just imagine if you took the time to make these delcious, velvety, flaky, gooey, cinnamon-y Cinnamon rolls for breakfast? I know Its homemade cinnamon rolls and YEAST!!!! AHHHHHHH most cooks  avert to yeast making goodies because of the fear of a tough, rubbery, and not so great Final baked product and I will tell you this NOW, Once you dive in to baking with yeast with no hesitation and you will love it. This Cinnamon Rolls has alot of steps to make but I assure you the reward afterward is fruitful, delicious, sticky and gooey goodness that you will want to make over again and I will Show you how to make it with a step by step picture tutorial.

First you will need a Stand mixer with a Dough Hook, this is important because your mixer will do all the hard work for ya. Now Lets get down to it.

Step 1: In the stand mixer Sprinkle the yeast with warm buttermilk (105 to 110 degrees) this is important. The warm buttermilk will awaken the yeast mixture and will bloom and its a wonderful thing lol. Let it be for a 5-10 minutes. It will look like this

Yeast Proofed

Step 2: mix the yeast till it is smooth, then add 1/2 cup of all purpose flour and whisk.


Like this, now Cover the bowl with a plastic wrap and let the yeast rise for 30 minutes on a warm spot, now this is a tricky part, it all depends on the humidity and temperature of your house/kitchen. When the yeast rise it will look something like this.


Step 3: Place the bowl on the mixer, add the eggs, sugar, salt and 4 cups of flour to the yeast mixture, with the Dough hook and let it knead on medium speed for a couple of minutes until the dough starts to form about 4-5 minutes.


Once the dough is somewhat smooth and the sides of the bowl is clean


Add a whole stick of butter 1-2 tablespoons at a time ( Room temperature unsalted butter: 1 Stick= 8 tablespoons) continuing to knead on medium speed, letting each tablespoon of butter to incorporate with the dough.


When all the butter has been incorporated it should look like this, and when it does add a tablespoon of flour and Knead for a minute  or two, again this all depends on the temperature of your kitchen, you may not need the tablespoon of flour but I certainly did. When the flour is fully incorporated  and the dough is smooth like this


Cover the bowl with a plastic wrap and let it rise on a warm spot for 2 hours until it has double in size.

Note: Yeast dough is very temperamental, if your kitchen is cold it will take the dough longer to rise, keep an eye.

The dough should should look like this when it has risen

Dough Risen

Step 4: Its all puffed up and happy~That is one happy Dough~now turn it out on to a clean, and somewhat flour surface and roll it out into a 15×10 inch rectangle

Measuring the dough

Measuring the Dough 1

Step 5: When you have rolled your dough out to the size, melt 4 tablespoons of butter and brush the dough leaving 1 inch border

Bursh Dough with melted Butter

In a Medium size bowl add 1/2 cup of granulated sugar and 1 Tablespoon of cinnamon and whisk to combine then spread onto the buttered dough ( I left an inch border but you don’t have to leave an inch border on all sides, just the bottom side)

Step 8

Step 6: Press the sugar mixture so it adheres to the dough. Then Roll the dough tightly and evenly across

Step 9

Pinch the seams so it wont fall apart, with the seam side down cut the dough into 8 to 10 equal pieces ( I cut mine to 8 pieces) with a kitchen twine or floss

Step 10

Place the dough Cut Side up to a 9 inch buttered cake pan( for 8 cinnamon rolls or a 9 inch square buttered baking dish, 10 piece in a buttered 9×13 inch squared buttered baking dish)

Second Rise

Step 7: Brush the tops with the remaining melted butter( all of it) to the cinnamon rolls and at this point you can :wrap the cinnamon rolls with a plastic wrap and leave it on the fridge overnight to rise again and bake and serve it for breakfast the next day or you can let it rise for 1-1/2 hour  on a warm spot until the cinnamon rolls are puffed and risen again. It is up to you?  bake in a 350 degree oven for 30-35 minutes or until the dough is golden brown, let it cool for 5 minutes then serve with cream  cheese Icing. HMMMMMMM

Baked Cinnamon Rolls

HMMMm they smell delicious and they are gooey and flaky and buttery and full of cinnamon, it will be one of the best breakfast or dessert that you will make I kid you not.

Cinnamon Rolls1

My baby loved it and off course I love it~I love baking and I love baking with yeast. I hope that I persuaded you to make these delicious and sinfully delicious cinnamon rolls~it take a while to make but and there are alot of steps that you need to fallow but in the end you get masterpiece that is heaven and a very impressive feat to accomplish and brag about with your friends and family that you made a homemade from scratched yeast cinnamon roll and Yes you can just dive into it.

Tutorial: Cinnamon Rolls

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8-10


  • Cinnamon Rolls
  • 1 Tablespoons of Active Dry Yeast
  • 1/2 Cup of Warm buttermilk ( water, milk can be use as well, your preference) ( 105-110 degrees)
  • 4 1/2 Cups of all purpose flour, more as needed
  • 4 Eggs
  • 1/4 Cup of granulated sugar
  • 2 Teaspoons of kosher salt
  • 8 Tablespoons of unsalted butter at room temperature
  • Filling
  • 4 Tablespoon of unsalted butter melted
  • 1/2 Cup of Granulated Sugar
  • 1 Tablespoons of Cinnamon
  • Cream Cheese Frosting
  • 3 Ounces of Cream Cheese, room temperature
  • 1 1/4 Cup of powdered sugar
  • 1/2 Tablespoons of corn syrup
  • 1 Teaspoon of Vanilla extract
  • 1 Teaspoon of heavy cream, more as needed


  1. In a Stand Mixer bowl add 1 tablespoon of yeas and warm buttermilk, let the yeast bloom for a few minutes (10 minutes), whisk until smooth, add 1/2 cup of flour and whisk, cover with a plastic wrap and let it rise for 30 minutes on a warm spot.Once the yeast has risen add the eggs, sugar, salt and t4 cups of flour and knead with the dough hook on medium speed until the dough is smooth 4-5 minutes, add the room temperature butter 1 to 2 tablespoons at a time making sure each butter is well incorporated into the dough, until it is smooth ( add 1 tablespoon of four at a time if dough remains sticky after a few minutes of mixing) cover the dough with a plastic wrap and let it rise on a warm spot for 2 hours.
  2. Butter your baking dish ( 8 pieces= 9 inch square or cake pan or 10 pieces= 9x13 inch square pan) transfer your dough to a lightly flour surface and roll the dough out to a 15x10 inch rectangle, brush the dough with melted butter leaving an 1 inch border on bottom side. In a bowl whisk together the granulated sugar and cinnamon and spread onto the buttered dough evenly pressing the sugar to adhere to the dough. Roll the dough from the bottom side snugly and evenly across and pinch the seams together. Seam side down cut the dough into 8 or 10 even pieces cut side up to a prepared dish. Brush the rolls with the remaining butter, cover with a plastic wrap and let it rise over night on the refrigerator.
  3. Note Omit the refrigerator. Let the dough rise at room temperature 1-1//2 hour till the cinnamon rolls are puffed and risen.
  4. Preheat oven to 350 degrees and bake for 30-35 minutes or until the cinnamon rolls are golden
  5. Cream Cheese frosting: Whisk cream cheese til it is smooth, add the vanilla extract and corn syrup and continue to whisk til combine. Slowly whisk in Powdered sugar till its incorporated, add a teaspoon of heavy cream or more to your preference.

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