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Cinnamon Rolls- Traditional Mixer Instructions

Prep Time 1 hr 30 mins
Cook Time 13 mins
Course Breakfast, Brunch, Dessert
Servings 12


  • Stand Mixer (KitchenAid, Bosch, ect.)
  • Jelly Roll Pan


Cinnamon Roll Dough

  • 3/4 cup Warm Water
  • 6 Tablespoons Granulated Sugar
  • 2 Teaspsoons Yeast
  • 1/2 Cup Milk
  • 1 Egg
  • 1/2 Cup Butter Softened
  • 1 Teaspoon Salt
  • 4 Cups All-Purpose Flour

Cinnamon Roll Filling

  • 1/4 Cup Butter Softened
  • 1 Cup Brown Sugar
  • 1 Tablespoon Cinnamon


  • 2 1/2 Cups Powdered Sugar
  • 10 Tablespoons Butter Softened
  • 2 Tablespoons Heavy Cream


Cinnamon Roll Dough

  • In a small container add warm water, yeast, and 1 tablespoon white sugar. Let sit for 10 minutes.
  • Preheat oven to 150 degrees.
  • In mixer add flour, milk, softened butter, salt, egg, and 5 Tablespoons of sugar. Sadie and I both have KitchenAids, but other mixers will work!
  • After yeast mixture has sat for 10 minutes add to other ingredients that are in the mixer and "knead" with dough hook for 10 minutes.
  • Turn oven off and place dough in oven to proof for 30 minutes. I typically use my stainless steel mixer bowl for this part. Cover the top of the bowl with a towel.
  • Once complete roll dough out on a lightly floured surface.
  • Preheat oven to 150 degrees.
  • Evenly spread filling on the dough.
  • Roll the dough up into a long log, then cut into 12 equal pieces with a stainless steel scraper.
  • Place rolls onto a greased Jelly Roll Pan.
  • Turn the oven off and place the pan in the oven with a towel loosely covering the cinnamon rolls.
  • Leave in the warm oven for 30 minutes.
  • Carefully remove rolls from the oven while you preheat oven to 375 degrees.
  • Cook rolls for 13 minutes.
  • Frost and enjoy!

Cinnamon Roll Filling

  • Mix softened butter, brown sugar and cinnamon together.
  • Evenly spread filling on dough.

Cinnamon Roll Frosting

  • Mix softened butter, powdered sugar, & cream together until fluffy.