It’s an easy cinnamon roll recipe, just takes a little extra time. But once you make them from scratch, you’ll never want the pre-made stuff at the store again.
Here’s a quick checklist of ingredients you’ll need to have on hand to bake cinnamon rolls from scratch: flour, sugar, milk, butter, eggs, cinnamon, brown sugar, and yeast.
Having your dairy ingredients at room temperature helps them blend together more smoothly and trap a bit of air, which leads to a fluffier baking result.
Add the yeast to a mixing bowl with just a little bit of water, about a 1/2 cup. As the yeast dissolves into the water, you may need to mix it up just a bit to make sure there are no big clumps.
Break the egg into a separate bowl and beat with a whisk. This helps with mixing it in, but it’s also so you don’t ruin your whole recipe in case the egg is bad.
Then, add the flour and white sugar to the wet mixture and lightly mix with a spoon. Don’t over mix it, just make sure that all the flour/sugar is wet with the combined ingredients.
Put the dough out onto a floured surface. Also flour your hands up pretty good, then work dough into a ball and then roll it into a rectangular shape. It doesn’t have to be perfect since you’ll be rolling it up with cinnamon.
Carefully place your uncooked, sliced homemade cinnamon rolls into a cake pan or casserole dish. You may have to adjust the bake time depending on whether you’re using a glass or metal dish.
Bake at 350 degrees for 20-25 minutes until the cinnamon rolls have risen and the top crust is golden brown. Allow them to cool for 5-10 minutes before removing from the pan.
These cinnamon rolls taste great on their own. I love to pull them apart and enjoy with a cup of hot coffee. But you could had a glaze or frosting too!