Homemade Cinnamon Rolls from Scratch

The smell of home baking just naturally shouts out a welcome to those who come through your front door. 

The scent of cinnamon on the freshly baking bread is deliriously delicious. It lets your tummy know that something very good is baking in the oven. On the days that I bake my husband a big batch of his favourite buns I can see a great big smile spreading across his face as soon as he walks through the door.

Hot cinnamon rolls smothered in butter are a recipe that spells out H-A-P-P-Y. There really is nothing quite as welcoming as being served up a tall glass of milk alongside a fresh baked cinnamon bun. So today I'm going to share this recipe with you. Toward the bottom of the page you will find a printable version of the recipe.

My cinnamon rolls are made with half white flour and half brown flour but you can use just white flour and the recipe will still be delicious. I do find that using just white flour when baking my cinnamon rolls allows the buns to rise a little higher than when I bake them using the half and half flour mix.

Ingredients for Bread / Bun Dough:

2 packages yeast (about 6 tsp)
3/4 cup warm water
2 2/3 cup warm water
1/4 cup sugar
1 tsp salt
1/4 cup olive oil
9 to 10 cups flour

Ingredients for the Inner Cinnamon Spread:

1/2 cup margarine (adjust amount as needed)
3 tablespoons Cinnamon (adjust amount as needed)
1/2 cup brown sugar
1/4 cup walnuts
1/2 cup raisins (for softer raisins pre-soak for about one hour in warm water).

Directions:

1. Add the sugar, 3/4 cup warm water, and yeast into a large bowl. Stir lightly, then add in remaining 2 2/3 cup warm water. Allow yeast mixture to sit for about 10 minutes as this will give it time to dissolve and rise.

2. Stir in salt, olive oil, and 6 cups of flour. Mix till blended.

3. Mix in remaining flour. I usually sprinkle one cup of flour onto my counter then drop my dough onto it. I add the remaining cups of flour as I knead the dough so it mixes in as I work.


4. Knead your cinnamon roll dough for about 10 minutes then shape the dough into a ball. Why all the kneading that you just did? Kneading is a very important process of bread making. Kneading your dough will allow the molecules in this flour mixture to create bonds, which will form into gluten, and create elasticity within the bread. Kneading also allows you to get rid of a few frustrations so go ahead and give your dough a really good punch or two if you feel the need to.


5. You can leave your dough on the counter to rise or put it into a large bowl to rise. Swipe a thin layer of olive oil over the top to prevent sticking then lay a plastic bag over the top of the dough. Cover the plastic with a towel and let the dough rise for about one hour. It should rise to about double in size.


6. Remove the dough from the bowl and punch it down. You will then be ready to use a rolling pin to roll it out. Roll your dough into a rectangular shape. Keep your dough quite thick as this will make for fluffier rolls.


7. Apply a thin coat of margarine over the top of the dough then sprinkle on a coating of cinnamon and brown sugar. Sprinkle on raisins and chopped walnuts. Did you know that cinnamon is rich in manganese and a powerful antioxidant as well?


8. Now you are ready to begin rolling your dough into a log. Roll dough tucking in the outside edges as you do. (Don't make your rolls too tight as this will stretch the dough thin).


9. You will cut your dough into about 8 and 16 buns depending on how fat you would like your finished cinnamon buns to be. I begin by cutting my long roll in half. I chop my dough roll into half and then again in half just to make it is easier for me to evenly size the buns as I cut them.


10. The cinnamon buns are then laid out onto greased cooking pans. Each bun is swiped on top with margarine or oil to insure they do not stick to the plastic sheet as they rise. Cover your cinnamon rolls with the plastic and towel cover as you previously did, and allow to rise for about 1 hour. The buns should be about double in size when you uncover them.



12. Preheat your oven to 350 degrees. Then pop your buns in to cook.


13. Bake buns at 350 degrees for about 20 to 30 minutes depending on the temperature of your oven. Place your buns upside on rack or counter to cool. Enjoy plain or with butter.



Ingredients for Bread Dough:
2 packages yeast (about 6 teaspoons)
3/4 cup warm water
2 2/3 cup warm water
1/4 cup sugar1 tsp salt
1/4 cup olive oil
9 to 10 cups flour

Ingredients for the Inner Cinnamon Spread:
1/2 cup margarine (adjust amount as needed)
3 tablespoons Cinnamon (adjust amount as needed)
1/2 cup brown sugar
1/4 cup walnuts
1/2 cup raisins (for softer raisins pre-soak for about one hour in warm water).

Directions:
1. Add the sugar, 2 2/3 cups warm water, and yeast into a large bowl. Stir lightly, then add in remaining 3/4 cup warm water. Allow yeast mixture to sit for about 10 minutes as this will give it time to dissolve and puff.

2. Stir in salt, olive oil, and 6 cups of flour. Mix till blended.

3. Mix in remaining flour. I usually sprinkle one cup of flour onto my counter then drop my dough onto it. I add the remaining cups of flour as I knead the dough so it mixes in as I work.

4. Knead your cinnamon roll dough for about 10 minutes then shape dough into a ball. Swipe a thin layer of olive oil over the top to prevent sticking then cover with plastic.

5. Cover your plastic with a towel and let the dough rise for about one hour. It should rise to about double in size.

6. Remove the dough from the bowl and punch it down. You will then be ready to form it into cinnamon roll buns.

7. Roll your dough into a rectangular shape. Keep your dough quite thick as this will make for fluffier rolls.

8. Apply a thin coat of margarine over the top of the dough then sprinkle on a coating of cinnamon and brown sugar. Sprinkle on raisins and chopped walnuts.

9. Now you are ready to begin rolling your dough into a log. Roll dough tucking in the outside edges as you do. (Don't make your rolls too tight as this will stretch the dough thin).

10. You will cut your dough into about 8 and 16 buns depending on how fat you would like your finished cinnamon buns to be. I begin by cutting my long roll in half. I chop my dough roll into half and then again in half just to make it is easier for me to evenly size the buns as I cut them.

11. The cinnamon buns are then laid out onto greased cooking pans. Each bun is swiped on top with margarine or oil to insure they do not stick to the plastic sheet as they rise. Cover your cinnamon rolls with the plastic and towel cover as you previously did, and allow to rise for about 1 hour. The buns should be about double in size when you uncover them.

13. Preheat your oven to 350 degrees

14. Bake buns at 350 degrees for about 20 to 30 minutes depending on the temperature of your oven. Place your buns upside on rack or counter to cool. Enjoy with rich creamy butter. 
Printable PDF Recipe

Some people enjoy their cinnamon rolls without any additions but it is important to note that raisins and nuts can add a healthy benefit to this sweet bread. Raisins are rich in potassium but also contain an array of other vitamins and minerals. They are high in sugar but eaten in moderation they can be a healthy treat.

Walnuts are rich in healthy Omega-3 fats which are an essential fat required by your body for optimum health. By adding in walnuts you add a little extra love into your baking and who wouldn't appreciate that. Walnuts are considered a heart smart food.

Baking your own bread or buns truly is a lot of work but it is so worth the effort. That first delicious bite into the warm bread smothered in melting butter reminds you that you won't ever regret one single moment that you spend baking. Homemade desserts are so deliciously good!


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