Lunch Lady Homemade Cinnamon Rolls

Lunch Lady Homemade Cinnamon Rolls – the best cinnamon rolls I’ve ever eaten! Super simple to make and tastes great. Yeast, flour, instant dry milk, sugar, salt, oil, and water. Top with a quick powdered sugar, milk, and vanilla glaze. A must for Christmas morning! This recipe also makes a great homemade gift!

serving cinnamon rolls from baking pan with text overlay

Plain Chicken participates in affiliate advertising programs. We may earn a commission when you make purchases through links on our site.

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe

Homemade Cinnamon Rolls

I got a request from a reader for the Lunch Lady Cinnamon Roll Recipe. I found the recipe in my government cookbook and immediately whipped up a batch. OMG! Let me tell you, these cinnamon rolls are fantastic! They are easy to make and even easier to eat. I wish I had a warm pan right now! We love these rolls with breakfast and brunch. They also make a great gift! Add this to your list to make. They are sure to become a family favorite.

glazed cinnamon rolls in a baking dish

How to Make Lunch Lady Cinnamon Rolls

This recipe is easy to make with only a few simple ingredients. In a small bowl, dissolve active dry yeast in warm water. Let stand. In the bowl of an electric stand mixer fitted with a dough hook, combine all-purpose flour, instant dry milk, sugar, and salt. Add vegetable oil and blend on low speed.

Add water and mix until combined. Mix in dissolved yeast on low speed for 2 minutes. Knead on medium speed until the dough is smooth and elastic. Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place and let the dough rise until doubled in size.

Combine ground cinnamon and sugar in a small bowl. Mix well. Place dough on a lightly floured surface. Roll the dough out into a 25×10-inch rectangle with a rolling pin. If the dough is too sticky, add a little flour. Brush dough with melted unsalted butter and sprinkle with cinnamon sugar mixture. 

Starting with the long edge, roll the dough into a log. Pinch the edges to seal. Using a serrated knife, slice the cinnamon roll dough into 12 rolls. Place rolls cut side down into a 9×13-inch cake pan or baking dish. Place the pan in a warm place and cover it loosely with plastic wrap or a kitchen towel. Let the dough rise until it is double in size. Once the rolls are puffy, bake them in a preheated oven until golden brown. 

In a bowl, stir together powdered sugar, whole milk, and vanilla extract. Pour the glaze over the warm cinnamon buns.

Helpful Tips & Frequently Asked Questions

  • You can use all-purpose flour or bread flour in this recipe. 
  • Can I make the dough by hand? Yes. Mix the dough ingredients in a large bowl with a wooden spoon. Knead the dough by hand before covering the bowl and letting it rise. Fool the rest of the recipe instructions as listed.
  • Can I use instant yeast? Yes. If using instant yeast you can skip the step of letting the yeast sit in warm water.
  • What does dry milk do? Adding dry milk to the dough adds a smoother and more mellow flavor, it also results in a more tender texture and a significantly higher rise.
  • I use white granulated sugar. Can substitute brown sugar if you prefer.
  • If you don’t have a serrated knife, you can use unflavored dental floss to cut the rolls. Slide floss under the log of dough; bring the ends up and cross over to cut each slice. 
  • For an extra decadent treat, top the cinnamon rolls with cream cheese frosting.
  • Can homemade cinnamon rolls be frozen? Yes! Bake the cinnamon rolls and cool completely. Cover the pan with plastic wrap and aluminum foil. Freeze for up to 3 months.
    • You can freeze the rolls glazed or unglazed.
  • Can you freeze cinnamon roll dough before baking? Yes! Make the rolls to the point of the second rise. Place the pan in the freezer.
    • When you’re ready to bake the rolls, place the rolls in the fridge to thaw overnight. Take the thawed rolls out of the refrigerator and allow them to rise until doubled in size and bake as directed.
  • Store leftovers in an airtight container at room temperature.
    • Reheat leftover rolls in the microwave.
cinnamon rolls in a baking dish

What to Serve with Fresh Baked Cinnamon Buns

These cinnamon buns are a MUST for Christmas morning! We love them with some scrambled eggs and grits. They also make a great side dish to your favorite breakfast casserole.

I like to double the recipe and give one pan of rolls to a friend. Heck, quadruple the recipe and knock off all your teachers, neighbors, co-workers, and friends holiday gifts. I promise it will be their favorite gift of the season.

Looking for more delicious sweet roll recipes? Here are some popular recipes from the website:

Quick Orange Rolls

Quick Orange Rolls recipe – AMAZING!!!! We eat these almost every weekend. They are so good! Ready from start to…

serving cinnamon rolls from baking pan with text overlay

Lunch Lady Cinnamon Rolls

Yield: 12 rolls
Prep Time 1 hr 45 mins
Cook Time 20 mins
Total Time 2 hrs 5 mins
Lunch Lady Homemade Cinnamon Rolls – the best cinnamon rolls I've ever eaten! Super simple to make and tastes great. Yeast, flour, instant dry milk, sugar, salt, oil, and water. Top with a quick powdered sugar, milk, and vanilla glaze. A must for Christmas morning! This recipe also makes a great homemade gift!

Ingredients:

Dough

  • 4 tsp dry active yeast
  • 6 Tbsp warm water
  • cups all-purpose flour or bread flour
  • cup instant dry milk
  • Tbsp sugar
  • tsp salt
  • Tbsp vegetable oil
  • ½ cup plus 2 Tbsp water

Filling

  • 2 Tbsp butter, melted
  • 3 Tbsp sugar
  • 1 Tbsp ground cinnamon

Glaze

  • 2 cups powdered sugar
  • tsp vanilla extract
  • ¼ cup milk

Instructions:

  • In a small bowl, dissolve active dry yeast in warm water. Let stand for 4 to 5 minutes. In the bowl of an electric stand mixer fitted with a dough hook, combine all-purpose flour, instant dry milk, sugar, and salt. Add vegetable oil and blend on low speed.
  • Add water and mix until combined. Mix in dissolved yeast on low speed for 2 minutes. Knead on medium speed until the dough is smooth and elastic
  • . Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place and let the dough rise until doubled in size.
  • Combine ground cinnamon and sugar in a small bowl. Mix well.
  • Place dough on a lightly floured surface. Roll the dough out into a 25×10-inch rectangle with a rolling pin. If the dough is too sticky, add a little flour. Brush dough with melted unsalted butter and sprinkle with cinnamon sugar mixture.
  • Starting with the long edge, roll the dough into a log. Pinch the edges to seal. Using a serrated knife, slice the cinnamon roll dough into 12 rolls.
  • Spray a 9×13-inch cake pan with cooking spray. Place rolls cut side down into the pan. Place the pan in a warm place and cover it loosely with plastic wrap or a kitchen towel. Let the dough rise until it is double in size.
  • Preheat oven to 400ºF. Bake rolls for 15 to 20 minutes until golden brown.
  • In a bowl, stir together powdered sugar, whole milk, and vanilla extract. Pour the glaze over the warm cinnamon buns.

Notes:

  • Can I make the dough by hand? Yes. Mix the dough ingredients in a large bowl with a wooden spoon. Knead the dough by hand before covering the bowl and letting it rise. Fool the rest of the recipe instructions as listed.
  • Can I use instant yeast? Yes. If using instant yeast you can skip the step of letting the yeast sit in warm water.
  • I use white granulated sugar. Can substitute brown sugar if you prefer.
  • If you don’t have a serrated knife, you can use unflavored dental floss to cut the rolls. Slide floss under the log of dough; bring the ends up and cross over to cut each slice. 
  • Can homemade cinnamon rolls be frozen? Yes! Bake the cinnamon rolls and cool completely. Cover the pan with plastic wrap and aluminum foil. Freeze for up to 3 months.
    • You can freeze the rolls glazed or unglazed.
  • Can you freeze cinnamon roll dough before baking? Yes! Make the rolls to the point of the second rise. Place the pan in the freezer.
    • When you’re ready to bake the rolls, place the rolls in the fridge to thaw overnight. Take the thawed rolls out of the refrigerator and allow them to rise until doubled in size and bake as directed.
  • Store leftovers in an airtight container at room temperature.
    • Reheat leftover rolls in the microwave.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
baking dish of cinnamon rolls with text overlay
baking dish of cinnamon rolls with text overlay

Categories:

Tags:

You Might Also Like

See All Lunch Lady Recipes

Comments

Leave a Comment

Recipe Rating