Cinnamon Roll Recipe!

Sticky, sweet, and every kid's treat, this cinnamon roll recipe is another episode of cooking classes for kids that puts the family food fun into the bun!

Ok, let’s get started

First, have your child dressed in clothes that can get dirty, preferably their own kid's chef gear. Then make sure their hands are good and scrubbed clean and sleeves are rolled up! This cinnamon roll recipe is very hands on, they're going to love it.

**To make things easier, I've underlined your little Sous Chef's part in this cinnamon roll recipe**

Now you, the adult, can begin by gathering all the ingredients, bowls, utensils and bakeware needed for the job into one place. If you don’t have the most kitchen counter space in the world (like me, believe it or not), it’s okay, just work in stages. Here’s a rundown for all the ingredients needed for this kids recipe.

OH, also, if your child is a little more proficient in the kitchen, you can have them immediately start measuring out some of the ingredients into separate containers as we go along.

kid making cinnamom rolls


  • ½ cup whole milk
  • ½ stick unsalted butter
  • 1 package dry active yeast
  • ½ cup warm water
  • ½ cup sugar
  • 2 large eggs
  • 1 ½ teaspoons salt
  • 3 ½ cups unbleached all-purpose flour


  • ½ cup brown sugar
  • 2 tablespoons ground cinnamon
  • milk for brushing
  • ½ cup raisins
  • ½ cup chopped nuts of choice
  • ¼ stick melted butter


  • 1 ¼ cups powdered sugar, sifted
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Ok, so while you are preparing the dough, you can get your child started on mixing up the fillings, and whisking together the icing until there are no more lumps. Don’t feel like you have to follow this cinnamon roll recipe exactly when it comes to the filling and icing flavors. Go ahead and experiment a little (orange zest, pecans, M&M’s, chocolate chips, peanut butter?)

Unless you’re a pro-baker (in which case, you wouldn’t be here on this site!) stick to the dough portion of the cinnamon roll recipe word for word! Baking is closer to an exact science more than it is art, ingredient wise. :)

  1. Heat milk and butter together until melted and set it aside and let it cool a little. Preheat oven to 350 degrees, adjust oven rack to center positions.
  2. Meanwhile, sprinkle yeast over warm water in bowl of Kitchenaid mixer with the paddle attachment. Beat in sugar and eggs and mix at low speed to blend. Add salt, lukewarm milk mixture, 2 cups of flour; mix at medium speed until thoroughly blended, about 1 minute. Switch to dough hook attachment. Add 1 ¼ cups flour, and knead at medium-low speed, adding more flour sparingly if dough sticks to sides of bowl, until dough is smooth and comes away from sides of bowl, about 10 minutes.

    **Parents, if you don’t have a stand mixer and don’t plan on going out and getting one, start with the ingredients in a bowl and use a wooden spoon to mix till it comes together. For the dough hook part, knead it with your hands. Your kid can help with this part too**

  • Turn dough onto work surface. Squeeze dough with a clean dry hand. If dough is sticky, knead in up to ½ additional cup flour to form a smooth, soft, elastic dough. Transfer dough to a large, very lightly oiled plastic container or bowl. Cover top of container with plastic wrap and let rise in a warm place until double in size, 2 to 2 ½ hours.
  • **This is a good time for you and your little Sous Chef to work together cleaning up while you wait for the yeast to do it's thing!**

  • After rise, punch down center of dough once (can be refrigerated, covered, up to 18 hours). Making sure not to fold or misshape dough, turn it onto unfloured work surface; let dough rest, to relax, about 10 minutes.
  • Have the little Sous Chef grease 13 x 9-inch baking pan with a little butter on a paper towel.
  • Roll dough with rolling pin into an evenly shaped 12 x 16-inch rectangle. Let your child brush the dough liberally with milk and melted butter, sprinkle with an even layer of cinnamon-sugar mixture, leaving a ½-inch border along one of the long sides. Sprinkle raisins and/or chopped nuts over cinnamon mixture. Roll, beginning with the long side of the rectangle. Use both hands to pinch dough with fingertips as you go, sealing edges firmly to form a seam. (Do not seal ends.)
  • This is a good job for bigger kids: using dental floss, cut formed roll in half, cut each half in half again, and then cut each piece into 2 rolls for a total of 12 rolls. Have them space rolls evenly in greased baking pan, leaving some space between them.
  • Cover loosely with plastic and allow to rise until double in size (rolls will touch), about 1 hour.
  • **More cleaning!**

  • When rolls are almost fully risen, bake until golden brown, about 25 to 30 minutes. Turn out rolls onto a wire rack and let them cool until they’re room temperature, another 20 to 30 minutes.
  • Turn the rolls right side up and then drizzle with the icing. Be sure to work with the wire rack over a sheet pan or piece of wax paper for easy clean up.
  • Now the fun part. Cut or rip the rolls apart and serve! ;D

  • Be sure to visit my contact page to let me know you you liked this cinnamon roll recipe!

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