Cinnamon Rolls are great for breakfast, especially paired with your favorite cup of coffee are the best! Cinnamon rolls are the ultimate comfort food.
We’re sharing our recipe for making cinnamon rolls from scratch.
We’ve partnered with our friends over at Land O Lakes® to bring you something 100% delicious; all opinions are my own.
Cinnamon Rolls With Lemon Glaze Icing
The world is kooky, and baking makes everything feel less quaint.
With baking, there’s an order to things and predictability. If you crave process, then make these cinnamon rolls.
If you do everything according to plan, the outcome is absolute.
Surprise your family with cinnamon rolls; they’re even more special when nobody expects them; that’s the best!
Oh, and Easter is right around the corner, and I think it would be a great idea to make these easy cinnamon rolls for Easter breakfast or brunch.
Everything you need is at your local neighborhood Kroger.
I am using Land O Lakes® Butter with Canola Oil Spread for this recipe.
Land O Lakes makes quality products, and it’s the only butter my mama ever used.
I also love using it for all my favorite things, like spreading it on toast, a dollop into my potatoes, or fresh sweet corn on the cob.
Or, my favorite, brushing it on a hot-off-the-grill T-bone steak.
Yes, indeed, butter me up, Scotty!
I got the recipe for the cinnamon rolls down below, and it’s easy to follow, and the results are super nom-worthy.
And if I can do it, you can too.
Use all-purpose flour, cake flour, or bread flour.
Lately, I’ve been craving the sweet sticky warmth of a homemade cinnamon roll; making ’em can be a lot of work because the process can be cumbersome and time-consuming.
Still, I’ve had a lot of time on my hands as of late, so this recipe will not only provide a much-needed distraction but there’s a yummy reward at the end of the process.
How about we roll up our sleeves and get right to it? Are you ready to roll? Ready to roll?
Did you see what I did right there?
Other cinnamon roll recipes to try:
Apple & Cranberry Cinnamon Rolls
Plot twist alert! This cinnamon roll recipe uses potatoes, and they’re the best thing ever!
The icing is made with cream cheese, powdered sugar, pure vanilla extract, Land O Lakes butter, and a few other yummy things.
When you’re baking cinnamon rolls, everyone in the house gets excited!
These cinnamon rolls are filled with toasted sunflower seeds and sweet raisins.
Tell you what, grab your apron and meet me in the kitchen, and don’t forget to bring the Land’ O Lakes!
Would you believe I made these delicious cinnamon rolls with potatoes?
What You Will Need To Make Our Cinnamon Rolls:
Flour. All-purpose cake flour or bread flour will do just fine.
Yeast. Not all yeast is created equal. For this recipe, I am using Red Star dry active yeast.
Potatoes. Trust me, adding potatoes to this cinnamon roll recipe keeps ’em soft and tender. No potatoes? Use sour cream or Greek yogurt.
Butter. For this recipe, it’s a no-brainer; I’m using Land O Lakes® Unsalted Butter with Canola Oil.
Eggs. You know me, I always prefer fresh farm eggs, but if you can’t get your hands on fresh farm eggs, then use whatever eggs you have on hand.
Pure Vanilla Extract. Don’t fiddle. Don’t faddle. Use 100% pure vanilla extract. Extract if you use both vanilla bean paste and pure vanilla extract. So good!
Milk. I used half & half, but use whole milk or heavy cream too.
The Usual Suspects. Sugar. Salt. You know them, you use them, and they do well in this recipe.
You Will Love Our Cinnamon Rolls Because They’re:
Easy To Make
So Freakin’ Yummy
Perfect For Weekend Breakfast
A Crowd Pleaser
Cinnamon Rolls
This recipe serves 12-15
Ingredients:
- 2 1/4 teaspoons dry active yeast
- 1 cup whole milk
- 4 tablespoons granulated sugar divided
- 2 large eggs
- 1 1/2 tablespoons pure vanilla extract
- 4 cups all-purpose flour or bread flour
- 1 1/4 cups russet potato or Greek yogurt
- 1 tablespoon sea salt, Kosher or flaky sea salt
- 1 cup room temperature Land O Lakes® Unsalted Butter with Canola Oil
Filling:
- 3/4 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon Kosher salt
- 1/2 cup toasted sunflower seeds (optional)
- 1 cup raisins
Lemon zest and fresh-squeezed lemon juice make this cream cheese icing impossibly irresistible.
Directions:
- Add the active dry yeast, one tablespoon of sugar, and the warm milk in the bowl of your stand mixer fitted with the hook attachment. Give it a little stir to get things moving along. Allow this mixture to sit for about five minutes. After five minutes, the yeast should be foamy, which means it’s ready to rumble.
- Next, add the potatoes (or plain Greek yogurt), melted butter, and eggs. Turn the mixture on low and allow the ingredients to combine. Add the pure vanilla extract, salt, remaining sugar, and all-purpose flour, turn on the stand mixer, and knead the dough for 10 to 15 minutes. The dough should be smooth, somewhat shiny, and closely resemble a ball.
- Turn the dough onto a floured surface, knead it for an additional five minutes, then form it into a ball and rub it all over with 1-2 tablespoons of softened butter. Place the ball of dough back into the mixer bowl and cover it tightly with plastic wrap. Set the bowl in a warm spot and allow the dough to rise for about 1 hour up to 1 1/2 hours or until the pastry dough has doubled in size.
- In a small bowl, mix the filling ingredients minus the sunflower seeds and raisins.
- Punch the dough and transfer it to a large, clean, flour-dusted work surface. Roll the dough out into a large rectangle. 14 “x18” works just fine.
- Brush the dough with 6 tablespoons of softened butter, leaving a one-inch border along all four sides.
- Sprinkle the light brown sugar mixture onto the buttered dough, and sprinkle on the toasted sunflower seeds and raisins.
- Starting at the long edge closest to you, begin tightly rolling the dough until you have almost reached the end, add an extra brush of butter and light brown sugar, and continue with the final roll.
- To firm up the dough, place the dough seem-side down onto a large baking sheet lined with parchment paper and place in the fridge for half an hour (30 minutes).
- Using a baker’s brush, generously butter a large baking dish and set aside.
- Remove the dough from the fridge and trim the edges. Cut the roll into 1″ – 1 1/2″ rounds using a serrated knife.
- Place the rounds, cut side up, into the prepared baking dish, cover the dish tightly with plastic wrap and place the dish into the fridge for an hour or overnight.
- Take the rolls out of the fridge and allow them to come to room temperature for about half an hour.
- Preheat the oven to 350°, place the cinnamon rolls into the oven on the center rack and bake for 20-25 minutes or until the rolls are golden brown.
- Remove the cinnamon rolls from the oven and allow them to cool for 15 minutes.
- Drizzle with the cream icing.
- Eat until they are all gone.
Ingredients + Directions for Lemon-Glazed Icing:
Ingredients:
- 4 ounces of cream cheese
- 2 tablespoons melted unsalted Land O Lakes® butter
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons whole milk, half & half, or heavy cream
- 1/2 teaspoon lemon zest (optional)
- 2 tablespoons fresh lemon juice (optional)
- pinch of salt
Directions:
- Combine the ingredients into the bowl of a food processor and blend on high until smooth. Spread the warm cinnamon rolls with as much or as little icing as you like. Feel free to sprinkle lemon zest on top of the rolls.
Serve.
Okay, you’ve got the recipe; now, the only thing stopping you is you.
Stop looking at these tempting photos and make some cinnamon rolls.
If you decide to try this recipe, we’d love to hear from you, come back and leave a comment. Audi!
Ingredients
- * 2 1/4 teaspoons dry active yeast
- * 1 cup whole milk
- * 4 tablespoons granulated sugar divided
- * 2 large eggs
- * 1 1/2 tablespoons pure vanilla extract
- * 4 cups all-purpose flour or bread flour
- * 1 1/4 cup russet potato or Greek yogurt
- * 1 tablespoon sea salt Kosher or flaky sea salt
- * 1 cup room temperature Land O Lakes® Unsalted Butter with Canola Oil
- Filling:
- * 3/4 cup light brown sugar
- * 1 tablespoon ground cinnamon
- * 1/2 teaspoon ground cardamom
- * 1/8 teaspoon ground nutmeg
- * 1/8 teaspoon Kosher salt
- * 1/2 cup toasted sunflower seeds optional
- * 1 cup raisins
Instructions
- Add the active dry yeast, one tablespoon of sugar, and the warm milk in the bowl of your stand mixer fitted with the hook attachment. Give it a little stir to get things moving along. Allow this mixture to sit for about five minutes. After five minutes, the yeast should be foamy, which means it's ready to rumble.
- Next, add the potatoes (or plain Greek yogurt), melted butter, and eggs. Turn the mixture on low and allow the ingredients to combine. Add the pure vanilla extract, salt, remaining sugar, and all-purpose flour, turn on the stand mixer, and knead the dough for 10 to 15 minutes. The dough should be smooth, somewhat shiny, and closely resemble a ball.
- Turn the dough onto a floured surface, knead it for an additional five minutes, then form it into a ball and rub it all over with 1-2 tablespoons of softened butter. Place the ball of dough back into the mixer bowl and cover it tightly with plastic wrap. Set the bowl in a warm spot and allow the dough to rise for about 1 hour up to 1 1/2 hours or until the pastry dough has doubled in size.
- In a small bowl, mix the filling ingredients minus the sunflower seeds and raisins.
- Punch the dough and transfer it to a large, clean, flour-dusted work surface. Roll the dough out into a large rectangle. 14 "x18" works just fine.
- Brush the dough with 6 tablespoons of softened butter, leaving a one-inch border along all four sides.
- Sprinkle the light brown sugar mixture onto the buttered dough, and sprinkle on the toasted sunflower seeds and raisins.
- Starting at the long edge closest to you, begin tightly rolling the dough until you have almost reached the end, add an extra brush of butter and light brown sugar, and continue with the final roll.
- To firm up the dough, place the dough seem-side down onto a large baking sheet lined with parchment paper and place in the fridge for half an hour (30 minutes).
- Using a baker's brush, generously butter a large baking dish and set aside.
- Remove the dough from the fridge and trim the edges. Cut the roll into 1" - 1 1/2" rounds using a serrated knife.
- Place the rounds, cut side up, into the prepared baking dish, cover the dish tightly with plastic wrap and place the dish into the fridge for an hour or overnight.
- Take the rolls out of the fridge and allow them to come to room temperature for about half an hour.
- Preheat the oven to 350°, place the cinnamon rolls into the oven on the center rack and bake for 20-25 minutes or until the rolls are golden brown.
- Remove the cinnamon rolls from the oven and allow them to cool for 15 minutes.
- Drizzle with the cream icing.
- Eat until they are all gone.
Notes
Ingredients + Directions for Icing:
Ingredients:
- 4 ounces cream cheese
- 2 tablespoons melted unsalted Land O Lakes® butter
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons whole milk, half & half or heavy cream
- 1/2 teaspoon lemon zest (optional)
- 2 tablespoon fresh lemon juice (optional)
- pinch of salt
Directions:
- Combine the ingredients into the bowl of a food processor and blend on high until smooth, spread the warm cinnamon rolls with as much, or as little, icing as you like. Serve.
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