Nothing compares to  f r e s h  flour homemade cinnamon rolls!  These whole grain cinnamon rolls are made with the same Simple Sandwich Dough from our Recipe Cards!  Using the same dough adds maximum flexibility and convenience.  They are tender, moist, and easy to whip up! 

If you've never ventured into the cinnamon roll world, you can do this!  There's no reason to be intimidated.  My friend kindly made a cinnamon roll tutorial for us that you can watch as a primer!  Click on the image below to check it out. (thanks @kloneyphoto!) 

Not only are the traditional gooey cinnamon rolls a repeated request from my little boys, so are the variations!  You can use this same dough/process to make endless variations of both sweet AND savory rolls!  It's so fun to mix it up.  Pizza rolls and Stromboli rolls are kid pleasers and warm-up wonderfully for leftovers (dip them in ranch or marinara...hello!)  These savory rolls are also perfect for your kids' lunch or as something to grab and take to the park for a picnic. Such a fun way to mix-up the standard sandwich...by rolling it. 

Need to make breakfast or brunch ahead? You can make the rolls in advance!  Simply shape and refrigerate them overnight to bake in the morning.  After they are in the pans, cover them with plastic wrap and place in the refrigerator, then, in the morning pull the rolls out and let them come to room temperature and rise before popping them in the oven (allow for at least 6 hours in the fridge to finish their rise).

I'd love to know if you try them and what version is your favorite!  Let us know in the comments below or by tagging @unsifted.kc & #unsiftedkc on Instagram.

WHY WE LOVE IT:

• Delicious + fluffy rolls perfect for any occasion
• Lots of variations so you never get tired of them

**Note: Some of the links on this page are affiliate links, which means we may commission if you make a purchase- at no extra cost to you. We only share items that we love. Thank you for supporting our small business in this way too!

Master Cinnamon Rolls

PREP: 45 minutes
TOTAL: 2 hour 45 minutes
YIELD: 12-15 large

INGREDIENTS:

1 recipe Unsifted® Simple Sandwich Bread dough

FILLING:

6 Tbsp unsalted butter, melted (¾ stick) 

1 ½ cups packed brown sugar

1 ½ Tbsp ground cinnamon

Pinch ground nutmeg

1 cup pecans or walnuts, chopped (optional)

BROWNED BUTTER CREAM CHEESE FROSTING (optional):

4 Tbsp unsalted butter, softened (½ stick)

6 oz cream cheese, softened

4 cups powdered sugar

1 tsp vanilla extract

2 Tbsp maple syrup (optional)

3 Tbsp whole milk

 

**Note: Some of the links on this page are affiliate links, which means we may commission if you make a purchase—at no extra cost to you. We only share items that we love. Thank you for supporting our small business in this way too!

 

INSTRUCTIONS:

 

1. Prepare the Simple Sandwich Bread dough

• Make Unsifted® Simple Sandwich Bread dough through knead + first rise

 

2. Prepare filling

Pro Tip: If you prefer, you can spread the butter directly on the dough and sprinkle the remaining filling ingredients on top.

• In a small bowl, add 6 Tbsp melted butter
• Add 1 ½ cups packed brown sugar
• Add 1 ½ Tbsp cinnamon
• Add a pinch of nutmeg
• Stir until thoroughly combined

3. Shape dough + Spread filling

Pro Tip: For thicker rolls, roll the dough into a slightly squarer shape. For mini-rolls, roll the dough into a long, skinny rectangle.

• Pour dough onto a lightly floured surface
• Using a rolling pin, roll dough into a 12x18” rectangle
• Spread filling evenly over dough to edges

4. Roll into log + Slice

Pro Tip: Use floss to cut crisp, clean slices: Wrap floss around the log, cross ends together on top, and pull ends in opposite directions to slice.

• Roll the dough up into a fairly tight log
• Pinch seam closed to seal + turn seam side down
• Using floss or a knife, cut log into 1" slices

5. Rise + Bake

Pro Tip: Remember to adjust baking time for thinner/thicker rolls.

• Preheat oven to 350F
• Lightly grease 9 x 13” baking dish
• Place rolls in baking dish, cut side up (it is ok if they are touching - that will make them extra soft and gooey!)
• Cover with towel and let rise until doubled (30-45 min.)
• Bake at 350F for 25-30 minutes (190F internal temp.)

6. Frost the rolls (optional)

Pro Tip: Stir continuously as butter burns quickly. It will foam slightly as you stir. Little brown bits will form at the bottom of the pan while cooking. Continue cooking and stirring until butter is a tan color with a nutty aroma, then immediately remove from heat.

• To a saucepan, add 4 Tbsp butter
• Cook on medium heat, stirring continuously
• Once browned, pour into medium bowl to cool
• Add 6 oz. softened cream cheese
• Mix with electric mixer until well combined
• Add 4 cups powdered sugar
• Mix until well combined
• Add 1 tsp vanilla
• Add 2 Tbsp maple syrup
• Add 3 Tbsp milk
• Mix until smooth
• Spread frosting on warm rolls

 

STORAGE TIPS

Cooled and unfrosted rolls may be stored at room temperature in an airtight container for up to 4 days, or frozen for up to 3 months in a freezer bag.

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THE UNSIFTED DIFFERENCE

We used our Unsifted® Basic Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.

 

 

Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.

Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.

Additional variations for this recipe:

• Apple Cinnamon Rolls
  
• Cinnamon Rolls - Steeped Tea Infusion Dough
  
• Cinnamon Rolls - Extra Soft + Fluffy Dough
  
• Cinnamon Rolls - Extra Rich + Moist Dough
  

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Leave a comment below or tag @unsifted.kc on Instagram- we love seeing your fresh flour creations in the wild. Especially the ones that nourish your people and save your sanity.

 

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