Warmth pours through the kitchen the moment the dough goes into the oven: my youngest hums a little tune while my partner sets out coffee cups, and the smell of browned butter and vanilla takes me right back to Saturday mornings at my grandmother’s house near the dam. This recipe, Pin by Wendy Distad on Recipes | Cinnamon rolls homemade, Cinnamon roll icing, Icing recipe, is the sort of thing that turns a morning into an event, and I often start a batch when I want the house to feel like a hug. If you love the classic, comforting pull-apart rolls, try my approach built on a tried-and-true homemade cinnamon roll base and make it your own.
Why This Pin by Wendy Distad on Recipes | Cinnamon rolls homemade, Cinnamon roll icing, Icing recipe Feels Like Home
There’s a reason this Pin by Wendy Distad on Recipes | Cinnamon rolls homemade, Cinnamon roll icing, Icing recipe lands in my saved recipes and in my heart. The dough is soft but sturdy enough to hold a generous swirl of cinnamon-sugar, and the icing is bright and tangy enough to balance the richness. Meanwhile, the whole process invites helpers: kids can sprinkle the filling, partners can brush melted butter, and you can steal the first warm roll.
This recipe feels like home because it asks for simple ingredients done well: warm milk, melted butter, a touch of yeast, and a confident hand with the rolling pin. The sensory cues are my guide. When the dough springs back slightly after a gentle poke, it’s proofed enough. When the rolls are golden on top and darker on the edges, they are ready. And when the icing drips into the warm spirals, that familiar steam carries everyone to the table.
I also love that this recipe is flexible. If you want a playful twist, check out ideas like a chocolate-chip variation that turns snack time into a tiny celebration with every bite. For creative swaps and inspiration, keep reading for my favorite shortcuts and family-friendly variations.
Why Pin by Wendy Distad on Recipes | Cinnamon rolls homemade, Cinnamon roll icing, Icing recipe is Our New Family Favorite
This version of Pin by Wendy Distad on Recipes | Cinnamon rolls homemade, Cinnamon roll icing, Icing recipe uses real butter, a generous cinnamon-sugar ribbon, and a glaze that brightens instead of drowning. The proofing time isn’t long, and the hands-on parts are short and satisfying.
It has become our Saturday morning ritual because it’s predictable and forgiving. The dough tolerates a little extra flour, and the icing can be whisked in a single bowl. If you like a playful changeup, consider adding a handful of chocolate chips before rolling or swapping brown sugar for coconut sugar. For sweet inspiration that riff on cinnamon roll classics, I also like browsing variations like the delightful chocolate chip twist that families tend to adore.
The Simple Magic Behind Pin by Wendy Distad on Recipes | Cinnamon rolls homemade, Cinnamon roll icing, Icing recipe
This recipe works because of balance. Butter and sugar make the filling sing. Milk and eggs give the dough tenderness. Yeast gives lift without fuss. From there, the gentle knead and a single proof are all you need. The magic moment for me is the first cut into the tray, when the scissors or blade reveals neat spirals waiting to puff.
“This is where the magic happens—when the aroma fills the kitchen and my kids come running in, asking ‘Is it ready yet?’”
Next up, a clear ingredients list and a step-by-step that keeps things joyful rather than intimidating.
How to Make Pin by Wendy Distad on Recipes | Cinnamon rolls homemade, Cinnamon roll icing, Icing recipe, The Heartwarming Way
This is a hands-on recipe that rewards a relaxed approach. You will make a soft dough, roll it out, fill it with a cinnamon-sugar ribbon, slice into even rolls, and bake until golden. The icing is a quick whisk of cream cheese, powdered sugar, and a touch of vanilla or lemon for a bright finish. Texture cues to watch: the dough should be tacky but not sticky, the swirls tight enough to hold their shape, and the tops golden with a chewy edge.
If you want to see how other bakers shape and finish a classic roll, you might enjoy browsing ideas that give the final pastry a festive look.
Ingredients You’ll Need
- 1 cup whole milk, warmed to about 105 to 110°F (warm to the wrist)
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted and cooled a bit
- 1 large egg, room temperature
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon salt
For the filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon fine salt
For the icing:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk or lemon juice, to thin
Friendly note: don’t skip real butter for the filling if you can help it; it brings a silkiness that margarine can’t match. If you want a red-velvet inspired glaze, a small swap of cocoa and food color gives you fun seasonal flair reminiscent of the playful variations you might find online.
Step-by-Step Directions
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Warm the milk and bloom the yeast.
- Heat milk to 105–110°F then stir in the yeast and a pinch of sugar.
- Let sit for 5 to 10 minutes until foamy; this tells you the yeast is happy.
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Make the dough.
- Whisk the melted butter, sugar, and egg into the milk and yeast.
- Stir in 2 cups of flour and salt, then add more flour until a soft dough forms.
- Tip: a stand mixer with a dough hook makes this faster, but you can stir and knead by hand easily.
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Knead and proof.
- Knead 6 to 8 minutes until smooth and slightly springy.
- Place in a greased bowl, cover with a towel, and let rise 45–60 minutes until doubled.
- Encouragement: don’t worry if it’s not perfect—this dough is forgiving.
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Roll and fill.
- On a floured surface, roll the dough into a rectangle about 12×18 inches.
- Spread softened butter, then sprinkle the brown sugar, cinnamon, and salt evenly.
- Tip: use a bench scraper to lift and roll cleanly.
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Shape the rolls.
- From the long side, roll tightly into a log and seal the edge with a little water.
- Slice into 12 equal rolls using a sharp serrated knife or dental floss for cleaner cuts.
- Place cut-side up in a greased 9×13-inch pan.
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Final rise and bake.
- Cover and let rise another 25–35 minutes until puffy but not collapsed.
- Preheat oven to 350°F and bake 22–28 minutes until golden on top.
- Quick test: the center should feel set and not doughy.
-
Make the icing and finish.
- Beat cream cheese and butter until smooth, then add powdered sugar and vanilla.
- Thin with milk or lemon juice to a pourable glaze.
- Spread over warm rolls so it melts into the spirals.
A little browning around the edges is where flavor lives, so aim for golden with a slightly deeper rim. If you like a lighter top, tent with foil for the last 5 minutes.
Serving Pin by Wendy Distad on Recipes | Cinnamon rolls homemade, Cinnamon roll icing, Icing recipe at Our Table
We place the pan in the center of the table and let everyone help themselves. For a cozy morning, I bring out small plates, jam, and a pot of strong coffee. Kids love extra icing on the side, while my partner likes a light brush of butter instead of the cream cheese glaze. A simple fruit salad or yogurt rounds it out without stealing the show.
If you want to make a brunch buffet, I recommend pairing these rolls with scrambled eggs and a slow-roasted ham. The contrast of sweet rolls and savory sides makes the meal feel intentionally balanced. For easy serving inspiration, I sometimes lean on simple visual boards and menus I find around the web to put together a warm spread.
Storage & Reheat Tips (Keeping the Goodness)
Leftover rolls keep well and are easy to revive. Here’s how we do it:
- Short term: Store in an airtight container at room temperature for up to 2 days. The rolls remain soft, but the icing will seep in and get sweeter.
- Longer storage: Freeze individual rolls on a sheet pan until solid, then transfer to a zip-top bag for up to 3 months. Thaw on the counter and warm in a 325°F oven for 10–12 minutes.
- Reheat advice: For one roll, zap in the microwave for 15–20 seconds to get soft warmth quickly. For several, the oven at 325°F brings back the just-baked texture better.
- Refresh tip: If the icing absorbed into the rolls, make a thin glaze and brush the top after reheating to recreate that fresh, glossy finish.
My Kitchen Notes & Shortcuts
What I’ve learned making this again and again:
- Use warm, not hot, milk for proofing. Too hot and the yeast will sulk.
- If you’re short on time, let the dough rise in a warm oven (oven off, light on) for faster proofing.
- Freeze unbaked rolls on the tray, covered, then bake straight from frozen adding a few minutes to the bake time.
- Swap half the all-purpose flour for bread flour for a chewier texture if you like that bite.
- Get kids involved: let them sprinkle the filling and press the dough—it’s the best part for small hands. For more meal prep ideas to keep the rhythm of cooking steady, I like collecting short hacks to streamline weekends.
For quick inspiration or to see how other home cooks change things up in playful ways, I often look at pins and recipe pages that spark new combos.
Meal prep tricks and ideas can really make baking feel achievable even on busy days.
Family-Friendly Variations
Make It Your Own: Easy Ingredient Swaps
- Chocolate chip rolls: sprinkle mini chocolate chips over the buttered dough before rolling for a treat everyone asks for. This playful option builds on the classic and delights kids and grown-ups alike.
- Nutty crunch: add toasted pecans or walnuts to the filling for texture. Press them into the sugar so they stay in place.
- Citrus-cream cheese icing: add 1 teaspoon lemon zest and 1 tablespoon lemon juice to the icing for a bright finish.
- Vegan version: swap milk for a plant-based milk, butter for plant-based butter, and use a simple powdered sugar glaze instead of cream cheese.
- Savory-sweet twist: add a thin layer of apple butter under the cinnamon-sugar for a fruity, autumn-like note.
I love hearing which swaps families prefer. Try one variation and let it spark a new Saturday tradition.
FAQs About Pin by Wendy Distad on Recipes | Cinnamon rolls homemade, Cinnamon roll icing, Icing recipe
Can I make this ahead for a busy morning?
Absolutely. Make the rolls through shaping, then cover and refrigerate overnight. The next morning, let them sit at room temperature for 30 minutes and bake as directed. It’s like tucking the yeast to sleep and waking up to fresh baking.
What if I don’t have a stand mixer?
No problem. Use a wooden spoon to combine, then turn out the dough and knead by hand. It will take a few more minutes, but the results are just as lovely. A little muscle gives a lot of satisfaction.
How do I know when my rolls are fully baked without a thermometer?
Look for a golden top and slightly darker edges. The center should feel set when you give it a tiny press. If you’re unsure, a toothpick in the center should come out with minimal dough clinging.
Can I use instant yeast instead of active dry yeast?
Yes. Reduce the rising time slightly and mix instant yeast directly into the flour with the dry ingredients. The dough will be ready a bit faster and the process is even simpler.
My icing is too thin, how do I fix it?
Gradually add more powdered sugar a tablespoon at a time until you reach the desired thickness. If it becomes too thick, whisk in a touch of milk or lemon juice to loosen it.
One Final Thought from My Kitchen
Until next time, happy baking. I hope these rolls find their way into simple mornings and big celebrations alike. Baking together is one of those small rituals that gathers stories, quiet smiles, and sticky fingers in the best way. Give this recipe a try and tweak it until it fits your family’s favorite moment.
Conclusion
If you plan to sell baked goods or want to learn about cottage food regulations, the Cottage Food Producer List – Nebraska Department of Agriculture is a clear, official resource that explains what’s allowed in many home-baked setups. For creative, out-of-the-box inspiration that sometimes crosses into educational material, I also keep a personal library of odd and interesting reads like Ashley’s Backward Phonemes | PDF | Nature – Scribd which I bookmark for offbeat ideas and long afternoons of planning menus with a friend.
Homemade Cinnamon Rolls
Ingredients
Method
- Warm the milk and bloom the yeast by heating the milk to 105–110°F and stirring in the yeast and a pinch of sugar. Let sit for 5 to 10 minutes until foamy.
- Make the dough by whisking the melted butter, sugar, and egg into the milk and yeast. Stir in 2 cups of flour and salt, then add more flour until a soft dough forms.
- Knead the dough for 6 to 8 minutes until smooth and slightly springy. Place in a greased bowl, cover and let rise for 45–60 minutes until doubled.
- Roll the dough on a floured surface into a rectangle about 12x18 inches. Spread softened butter, then sprinkle the brown sugar, cinnamon, and salt evenly.
- From the long side, roll tightly into a log and seal the edge with a little water. Slice into 12 equal rolls and place cut-side up in a greased 9x13-inch pan.
- Cover and let rise another 25–35 minutes until puffy. Preheat oven to 350°F and bake for 22–28 minutes until golden on top.
- Beat cream cheese and butter until smooth, then add powdered sugar and vanilla. Thin with milk or lemon juice to a pourable glaze, and spread over warm rolls.