Cinnamon Roll Dough

You can make cinnamon rolls with store-bought bread dough, but making your own cinnamon roll dough is infinitely better.

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Cinnamon Roll Dough

  • Prep Time: 20 m
  • Total Time: 20 m
  • Servings:
    Cinnamon Rolls


  • ½ cup milk
  • teaspoons active dry yeast
  • ¼ cup sugar
  • 4 tablespoons butter melted and cooled
  • 1 egg yolk
  • teaspoons vanilla extract
  • cups all-purpose flour
  • ¾ teaspoon salt


  1. Warm the milk and ½ cup of water to take the chill off. Bring the liquid to roughly 100ºF. Sprinkle the yeast on top with a pinch or two of the sugar. Let the yeast “proof” and foam. This will prove that the yeast is indeed active. If there is no foaming, you will need to start again with new yeast.
  2. Add the melted (and cooled) butter, the egg and the vanilla to the yeast mixture.
  3. Combine the flour, sugar and salt in the bowl of a stand mixer. With the mixer working with the dough hook attachment, poor in the yeast mixture until a sticky soft dough forms. Let the stand mixer knead the dough for about 5 to 10 minutes or until it is soft and elastic.
  4. Shape the dough into a ball and let it rest, covered with plastic wrap, until it has doubled in size (about one hour).
  5. You can use the dough at this stage if you’re in a hurry. Punch the dough down and follow the recipe for Cinnamon Rolls. For enhanced flavor, however, punch the dough down, knead it back into a ball and return it to the bowl. This will re-distribute the yeast in the dough. Cover the dough again with plastic wrap and let it rise for a second time. You could do all these steps a day ahead of time and let the second rise take place in the refrigerator overnight.
  6. Follow instructions for making cinnamon rolls here.
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Comments (6)Post a Reply

    1. No. The water is not listed in the ingredients, just mentioned in the directions – mix ½ cup of water with the milk.

  1. If you let the dough rise for the second time in the refrigerator overnight, how long after taking the dough out the next morning would you have to wait to roll out and cook?

    1. Hi Beverly, I would give it an hour on the counter to take the chill off, but it really depends on your weather (at least the weather inside your kitchen!). When the dough is no longer stiff, give it a roll. If it pulls back immediately, just stop, cover with a clean kitchen towel and give it a few more minutes before trying again.

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