In this post, you’ll find our best homemade cinnamon rolls recipe along with our popular and delicious 90 minute cinnamon rolls recipe! You’ll also find tasty toppings for cream cheese frosting, caramel topping, sticky bun topping and lots of tips to make homemade cinnamon rolls easier and even more delicious!
Who doesn’t love cinnamon rolls? They are so sweet and delicious, but they cost a fortune at the local restaurant, bakery or grocery store! You can easily make several batches for the price of ONE restaurant or store bought cinnamon roll!
These cinnamon rolls are perfect to make and take to a potluck or holiday get-together! Everyone loves them and you probably won’t have any left to take home.
If you want to make homemade cinnamon rolls, but you don’t want to have the temptation to eat the entire batch yourself, you can easily freeze individual cinnamon rolls so you can only make the one or two you need for a particular meal. You can find easy ideas and tips for this and lots of other cinnamon roll ideas further down in this post! I hope you enjoy all of the sweet treats!
This easy buttercream frosting is perfect for both of the homemade cinnamon rolls recipes and for lots of other sweet treats like our banana cupcakes recipe!
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Here’s a short video demonstrating how to make the best homemade cinnamon rolls recipe!
Both of these homemade cinnamon roll recipes are from volume 1 of our cookbook:
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Homemade Cinnamon Roll Recipe Tips:
Here are some easy ideas to make cinnamon rolls easier. These tips can be used to make your favorite cinnamon rolls recipe taste like the ones people pay big money for at the mall.
- Add 1/2 pkg. of vanilla pudding to the dry ingredients of your homemade cinnamon rolls recipe for each 4 cups of flour you use.
- Place a piece of greased waxed paper on the bottom of your baking pan so the cinnamon rolls don’t stick.
- Don’t leave the cinnamon rolls in the pan after baking. As soon as you pull them out of the oven, flip them upside down on a plate, platter or cookie sheet. That way, all the gooey juicy filling that has run to the bottom of the pan while baking will seep back into the rolls.
- Use one of those square metal pastry cutters to cut your cinnamon rolls. It slices through the dough perfectly with one quick slice. It works faster than a pizza cutter or dental floss.
- The filling is normally a mixture of butter, cinnamon and sugar, but you can add other things like nuts, raisins and other dried fruit, and jelly or jam. Use raspberry, strawberry or any flavor of jelly or jam you like.
- Freeze the homemade cinnamon rolls individually. After the dough is sliced into rolls, separate and lay the rolls on a greased cookie sheet. When frozen, place them in a plastic bag or container. Then you can take out as many as you want to use the night before and place them in the pan you will use to bake them. Then, in the morning, just pop them in the oven and bake at 350 – 375°. Don’t preheat the oven. This helps them rise perfectly.
- Make a batch of the frosting for the homemade cinnamon rolls recipes and freeze in dollops on a cookie sheet. Then place them in a plastic bag. When you’re ready to use the frosting, place one piece on each cinnamon roll when it is warm from the oven.
- Add 3 oz. of softened cream cheese to canned or homemade frosting for the taste of cinnamon rolls from the mall.
More tasty toppings for homemade cinnamon rolls!
The best homemade cinnamon rolls recipe calls for buttercream frosting and buttercream is also perfect for the 90 minute cinnamon rolls recipe, but if you’re looking for something different, here are some other tasty cinnamon roll frosting recipes!
All of these frosting recipes can also be used to amp up the store-bought kind and give them the taste of homemade cinnamon rolls! This cream cheese frosting is richer and more decadent than the buttercream frosting.
I love the caramel topping recipe above but I often don’t have heavy cream on hand. Heavy cream can also get expensive. Here is another recipe that also tastes great and you will probably have all of the ingredients on hand.
Different Twist on Cinnamon Rolls
Submitted by a reader, Sue:
Regarding your 90 minute cinnamon roll recipe made with the “Ninety Minute Rolls” dough – here’s a tip when you use the dough for cinnamon rolls:
Use peanut butter (smooth or chunky) instead of margarine to spread over the dough. Be generous! It makes a wonderful nutty flavor. If you make an icing from powdered sugar to drizzle over the top, use a drop of vanilla flavoring and a drop of almond flavoring in the icing. You will think these came from the gourmet bakery. Yum yum!
Ok, I’m not so sure about this one but it just sounded too interesting for me not to post it. 🙂 What can I say I’m pregnant! hehehe
(Note: We aren’t announcing anything. This cinnamon roll tip was originally posted in 2009.)
-Tawra
If you like these homemade cinnamon roll recipes:
These recipes, including our best homemade cinnamon rolls recipe and our easy 90 minute cinnamon rolls recipe are both in volume 1 of our cookbook! All of our cookbooks are packed with quick, easy and delicious recipes that will save you lots of money on your food bill!
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i really enjoy your live video, it makes me chuckle so much, and reminds me when my children were home and always hungry, always had a bottomless pit it seems. those were the days.you cook like i do with the bare hands and at least they are clean all the time, love the aprons these lovely ladies are making you.keep up the good work as well as your husband, god has blessed you. anna nadeau
Need a recipe for the frosting
You can use any kind of frosting you want including store bought but here is our homemade buttercream frosting on this post https://www.livingonadime.com/banana-cupcakes-recipe-buttercream-frosting/
I have a similar recipe, called Moravian Cinnamon Rolls. I bake them, cool, and wrap in foil, then the night before I plan to serve them, I set the foil-wrapped package out on the counter. Heat the next morning, still tightly wrapped in foil, about 15 minutes in preheated 350° oven. Whip up frosting and serve deliciously hot! Yum.
Can these be made up to the point of baking then freezing in smaller pans of 6 then baked?
Yes you can. I might add an extra package of yeast. You then need to let them thaw covered in plastic wrap for about 3 hrs and then until doubled about 1 hr and 15 mins.
Hello! Can I substitute the margarine with butter? Thanks!
You can but butter does often change the texture in some recipes. It should be ok in this one though.
Since the recipe makes 2 dozen, I was thinking I can half the recipe but how do you half 3 eggs? 1 egg or 2? If I didn’t half it, what are the other options for using the dough?
Anne just use one egg and about 1 Tbsp. of water. If you ever need to half an egg they are usually “about” 3 Tbsp. – just whisk it in a small bowl and then measure out 1 1/2 Tbsp for half. You can save the other half to use in another recipe or to add to scrambled eggs.
I recently came across you all on YouTube – and at first was wondering, are these people for real. Well, the more I watched and learned about you all, it became apparent you were definitely real. Now I have found your website and feel I am truly blessed. Thank you for all the sharing you do as a family. Like you say, if you can’t afford the Dining On A Dime cookbook, just go to the website and get it for free. I have ordered the cookbook and waiting patiently for it to arrive. Again, thank you and am so happy you are in your new home and your mom is near by. May God continue to bless you and family.
Oh Debbie thank you so much. Yes we are real LOL too much so sometimes : ) So very glad you have joined us if for no other reason we do have some of the nicest and sweetest viewers. We are very very blessed in that. Hope you keep enjoying every part of us – the good, bad and the oh my goodness of us. : )