Cinnamon Rolls From Scratch

Emily Hegen, Student Writer

A perfect way to start off a weekend breakfast is definitely by making homemade cinnamon rolls. For this recipe, you will need milk, self-rising yeast, eggs, butter, flour, salt, sugar, cinnamon, heavy cream, cream cheese, powdered sugar, and vanilla extract. This recipe will serve 12 people and should take about 2 hours to prepare to depend on if you make the dough the night before or not. And don’t forget like Mrs. Nace always says, “make sure you read all of the directions first to make sure you understand it, have all of the ingredients, equipment and time you need.




1 cup warm milk

2 1/2 teaspoons fast rising yeast

2 large eggs room temperature

1/3 cup melted butter

4 1/2 cups flour

1 teaspoon salt

1/2 cup sugar


½ cup mostly melted butter

1 cup packed brown sugar

2 tablespoons cinnamon

½ cup heavy cream


6 oz softened cream cheese

1/3 cup softened butter

2 cups powdered sugar

1/2 tablespoon vanilla extract



In a standard mixing bowl combine the warm milk and yeast. Then add eggs, butter, salt, and sugar, followed by the flour and mix with the beater blade until barely combined.

*When asking Amber Kane what we could change or take notice of she said, “If you were to use the fast-rising yeast it tends to be a faster amount of time, about 30 minutes, for it to truly rise.

Let sit for 5 minutes.

Clean off the blade and attach the dough hook.

On medium speed mix the dough for 5-7 minutes until stretchy and smooth, the dough should be tacky, DON’T ADD MORE FLOUR!

Spray a bowl with cooking spray and use a rubber spatula to remove the dough from the mixing bowl, and cover with towel or wax paper.

Set the bowl in a warm area, by turning on the oven for 1-2 minutes then turning it off and placing the bowl in there for about 30 minutes to rise.

While the dough is rising it is time to start the filling!

In a medium bowl combine the soft butter, brown sugar and cinnamon until completely combined.

After the dough has completely raised lay out a pastry mat and sprinkle with flour (top and bottom of dough) so the dough does not stick.

Take a rolling pin and roll it in flour so you are able to roll the dough into a 12×15” rectangle.

Use a spatula to spread around all the cinnamon, butter mixture all over the rectangle. Then start with one of the long ends of the rectangle and roll to make it look like a jelly roll style.

Cut the roll into 12 even circles.

*Mrs. Nace tip: use unflavored dental floss to cut even pieces or a ruler to make sure they also cook the same amount  

Place these circles in a greased 9×13 baking pan then cover up the pan again and let the dough rise again for 20 minutes or until doubled in size.

Preheat your oven to 375 degrees.

Warm up the heavy cream until the chill is off, warm to touch.

Once rolls have risen, pour the heavy cream on top so it is able to be socked in.

Place in the oven for 17-19 minutes at 375 degrees or until the rolls are golden brown.

While the rolls are cooking you can start making the glaze for on top!

In a large bowl combine the cream cheese and butter, mix together with a hand mixer.

Add in powdered sugar and vanilla extract or another extract you would like to add different flavors.

Once the rolls have come out of the oven, drizzle frosting on top, and enjoy!!

*If you are do not eat them all you are able to save them in an airtight container.


Making food at home can be such a fun and healthy activity because you are able to change the flavors of what you are making but also use different ingredients to make it healthier if you are into that kind of stuff. When we asked Mrs. Nace if she thinks that her students would be willing to make them at home she believed they would. She said that we would also be able to make them a couple of steps easier by getting Pillsbury dough to make it a little easier for you. Now heat up your cinnamon rolls and enjoy while still warm!