If your looking for a easy fool proof cinnamon roll recipe (from scratch of course!) then this delicious cinnamon roll recipe is PERFECT for you!! Save this page because you will want to keep coming back for this recipe. This is the exact same recipe I use all the time at my place.

I will ALWAYS be in love with a Cinnamon Rolls, Cinnamon Scrolls, Cinnamon Buns!!! What's the difference between a Cinnamon Roll and Scroll? I don't think there is any, from what I can tell different countries have different names?!?

I'm sorry but can we take a second to appreciate how mouth-watering cinnamon rolls are??? It's them swirly whirls for me!

Easy Cinnamon Rolls

Yield: 12

Author: Paige

Prep time: 20 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 45 M

If your looking for a easy fool proof cinnamon roll recipe (from scratch of course!) then this delicious cinnamon roll recipe is PERFECT for you!!

Ingredients

Dough

1/2 cup milk, warm
4 teaspoons active yeast
1/3 cup white sugar
2 3/4 cups all-purpose flour
Pinch of salt
2/3 cup butter, softened

Cinnamon Rolls Filling and Icing

1/2 cup unsalted butter, softened
1/2 cup soft brown sugar
1/2 teaspoon cinnamon
1 cup powdered/icing sugar
2 - 3 tablespoons lemon juice

Instructions

Dough

In a large bowl or stand mixer mix milk, yeast, & sugar. Set aside for 5 minutes or until there are bubbles & frothing.
Add flour, salt, & butter. Combine all the ingredients with a wooden spoon. Press the dough together with your hands, lightly flour a bench, and place dough ball onto bench.
Knead for 6 minutes by hand, dough will look a little shiny, have an elastic quality and will hold together nicely when done. If using a stand mixer, use kneading attachment for 4 - 5 minutes.
Place dough ball in a large bowl, cover with cling film and a tea towel. Place somewhere warm for over 1.5 hours.

Assembly

Preheat oven to 355 F fan bake. Line a large baking dish or sheet with parchment paper.
Roll dough out between two sheets of parchment paper in the shape of a large rectangle till its a little less than 1/2-inch thick. Remove top sheet.
Spread the dough sheet with butter, leave a 1/2-inch edge around the sides. Sprinkle brown sugar, then even out the sugar with your fingers. Sprinkle with cinnamon.
Carefully roll the dough & filling length ways into a log. Cut log into 2-inchslices.
Place all the slices cut side down in the baking dish. Cover with cling film and tea towel. Set aside to rise for 30 minutes.
Place in the oven for approximately 25 minutes. Cover with tin foil if the top starts burning.
Remove from oven when golden and bread is fluffy when pulled apart.
In a bowl mix powdered sugar and 1 tablespoon of lemon juice. Continue adding lemon juice until the icing is runny enough to drizzle over the rolls.
Serve warm!

Nutrition Facts

Calories

368

Fat

19 g

Sat. Fat

12 g

Carbs

48 g

Fiber

1 g

Net carbs

46 g

Sugar

25 g

Protein

4 g

Sodium

93 mg

Cholesterol

49 mg

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