Perfect Homemade Cinnamon Rolls From Scratch

For the Dough:

• 2 pkg active dry yeast, dissolved in 1 cup lukewarm water
• 6 T shortening
• 1 c granulated sugar
• 7 c unbleached all-purpose flour
• 2 c hot water
• 2 large eggs, beaten
• 1 tbsp salt

For the Filling:

• 1 stick unsalted butter, softened
• 1 c light brown sugar, packed
• 1 tbsp ground cinnamon
• 3/4 c raisins, optional, or more/less depending on your preference

For the Frosting:

• 1/2 stick unsalted butter, softened
• 2-3 c powdered sugar
• 2-4 tbsp milk
• 1 tsp vanilla extract

Creating these **fluffy cinnamon rolls** involves a few key steps, from preparing the yeast to baking them to golden perfection. Follow these detailed instructions for a truly delightful baking experience.

• Activate the Yeast: In a small bowl, combine the 2 packages of active dry yeast with 1 cup of lukewarm water (around 105-115°F or 40-46°C). Sprinkle in a pinch of granulated sugar to give the yeast something to feed on. Gently stir and let it sit for about 5-10 minutes. The mixture should become foamy, indicating the yeast is active and alive. This step is crucial for light and airy rolls.
• Prepare the Dough Base: In a large mixing bowl, add the shortening, 1 cup of granulated sugar, and salt to 2 cups of hot water. Stir until the shortening melts and the sugar dissolves. Allow this mixture to cool down to lukewarm temperature. It’s important that the mixture isn’t too hot, as it could kill the active yeast. Once lukewarm, stir in 2 cups of the unbleached flour and mix until you achieve a smooth consistency. Next, incorporate the activated yeast mixture and mix again until fully smooth. Finally, beat in the 2 eggs until well combined, ensuring they are thoroughly integrated into the batter.
• Form and Knead the Dough: Gradually add the remaining flour, about 1 cup at a time, stirring well after each addition. Continue adding flour until the dough becomes too stiff to mix with a spoon or electric mixer. At this point, remove the mixer attachment (if using) and turn the dough out onto a lightly floured surface. Knead the dough by hand for about 5-7 minutes, or until it becomes smooth, elastic, and no longer sticky. The more you knead, the more developed the gluten will be, leading to a wonderfully chewy texture.
• First Rise: Place the kneaded dough in a lightly greased large bowl, turning it once to coat the entire surface with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for about 30-45 minutes, or until it has doubled in size. You can use traditional methods like placing it in a slightly warmed oven (turned off) or, as we’ve demonstrated, even proof dough in an Instant Pot for consistent warmth.
• Roll and Fill: Once risen, gently punch down the dough to release the air. Lightly knead it for a moment, then roll it out on a floured surface into a large rectangle, approximately 1/4 inch thick. Depending on the size of your cutting board, you might need to divide the dough into two portions and roll them out separately. For the filling, spread the softened butter evenly across the entire surface of the dough. Then, generously sprinkle the brown sugar and ground cinnamon over the butter. If using, scatter the raisins evenly. Don’t be shy with the filling; the more, the better for that signature gooey center!
• Shape the Rolls: Starting from one of the longer edges, carefully roll the dough tightly into a long log. Ensure the roll is firm and even from end to end. Once rolled, use a sharp knife or a piece of unflavored dental floss to cut the log into individual rolls, each about 2 to 3 inches thick. They will expand significantly during the second rise and baking, so don’t worry if they seem small initially.
• Second Rise and Bake: Lightly grease your 9×13 inch baking pan (or two 8×8 inch pans). Arrange the cut cinnamon rolls in the prepared pan, leaving a little space between each roll to allow for expansion. For the best results, cover the pans loosely and let the rolls rise again in a warm spot for another 15-30 minutes, or until visibly puffy. This second rise ensures incredibly light and fluffy rolls. Preheat your oven to 350°F (175°C). Bake for 15-20 minutes, or until the rolls are lightly golden brown on top and cooked all the way through. It’s crucial to space them out before baking; otherwise, the ones in the center might not bake properly.
• Prepare the Cream Cheese Frosting: While the rolls are baking or cooling slightly, prepare your frosting. You can certainly opt for a ready-made vanilla frosting for convenience. However, for a truly authentic **homemade cinnamon roll** experience, whipping up a traditional cream cheese frosting is highly recommended. To make it, cream together 1/2 stick of softened butter with 2-3 cups of powdered sugar. Gradually add 2-4 tablespoons of milk and 1 teaspoon of vanilla extract, mixing until smooth and creamy. Adjust the consistency by adding more powdered sugar for a thicker frosting or a bit more milk for a thinner glaze. It’s mostly about achieving your desired look and thickness by sight and taste.
• Frost and Serve: Once the cinnamon rolls are out of the oven and still warm (but not piping hot), generously spread the homemade frosting over them. The warmth of the rolls will slightly melt the frosting, allowing it to seep into every crevice, creating an irresistible gooey topping. Serve immediately and enjoy the fruits of your labor!

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