Homemade Traditional Cinnamon Rolls

Homemade Traditional Cinnamon Rolls


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These traditional cinnamon rolls will be easy to make and easy to eat. Serve this up for breakfast or even as a dessert for the afternoon.

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Serving Size / Yield

12 servings


  • 1/2 oz. active dry yeast
  • 1/4 C. warm water (100 degrees to 110 degrees)
  • 1 tsp. Sugar
  • 5 1/2 C. all-purpose flour
  • 1 egg, lightly beaten
  • 1 C. buttermilk
  • 1/2 C. sugar
  • 1/4 C. melted butter
  • 1 tsp. grated orange zest
  • 1 1/2 tsp. salt
  • 1 tsp. baking soda
  • 3/4 C. melted butter
  • 2 C. firmly packed brown sugar
  • 2 Tbs. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1 C. confectioner's sugar
  • 1/3 C. milk
  • 1/4 C. butter
  • 3 oz. cream cheese
  • 1/4 tsp. ginger
  • 1 tsp. almond extract

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Begin by using a mixer bowl for a standing mixer. Combine yeast, water, and sugar. Stir until blended. Let stand 5 minutes. Add 1/2 cup flour to bowl, and mix 2 minutes. Add egg, buttermilk, sugar, butter, zest, salt, and soda. Add most of the flour. Mix until well incorporated before adding the rest of the flour. Dough should form into a ball. Put dough in a greased container and coat the dough in light layer of grease from the bowl. Cover with plastic wrap, and let rise in a room temp. place until it doubles in size, about 1-2 hours. Be careful of air breezes. To make filling, stir together melted butter, brown sugar, cinnamon, and ginger until blended. 

After rising, punch the dough down. Place on a lightly floured cookie sheet or flat area. Roll out the dough into a rectangle, ½ inch in depth. Spread the filling on the dough leaving 1 inch around the edges. Roll up the dough long-wise, making a log. Make 1 inch slices of the log and place the rolls in a 9x13x2” baking pan. Cover with plastic wrap and place in a warm, place for 25 min. Be careful of air breezes. Bake at 400 degrees for 18-22 minutes until light golden brown. Insert a wooden pick in the middle to test for doneness. Pick should come out clean.

To make glaze, mix confectioner's sugar, milk, butter, cream cheese, and ginger in a small saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat, and stir in almond extract. 

Invert rolls onto cooling rack and place a cookie sheet underneath rack. Drizzle glaze over rolls and place onto a decorative platter for serving.

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