Cinnamon rolls are that cozy, comforting treat that turns any morning into a special occasion. Whether you're baking them for a weekend brunch or to surprise someone you love, this Cinnamon Rolls Recipe brings warmth and sweetness in every bite. It's a little bit of effort, but the reward is soft, gooey rolls with a toasty cinnamon swirl that makes the house smell divine.
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Why This Recipe Works
This Cinnamon Rolls Recipe hits the perfect balance between sweet, tender dough and a cinnamon-sugar filling that's rich but not overwhelming. It's approachable for home bakers while still yielding bakery-level results, which is why I keep coming back to it.
- Consistent Texture: The dough yields a soft, slightly tacky feel that bakes up fluffy but holds its shape nicely.
- Deep, Balanced Flavor: The cinnamon and brown sugar mix creates just enough warmth without being overpoweringly sweet.
- Simple Ingredients: Pantry staples are all you need-no fancy spices or additives to get something special.
- Fast Prep, Big Payoff: While it requires some rising time, the hands-on part is straightforward and quick.
Ingredient Game Plan
I like to start with fresh, high-quality ingredients because that really shines through in this cinnamon rolls recipe. Keeping things simple means you can focus on the technique and flavor without fuss.
- Warm milk: Make sure it's about 110°F (43°C)-too hot can kill the yeast, too cool won't activate it properly.
- Active dry yeast: Use fresh packets and always proof in warm milk with a pinch of sugar to check activity.
- Unsalted butter: Using unsalted lets you control the salt in the dough perfectly and adds creaminess.
- Light brown sugar: Packed tightly to get the right amount of moisture and sweetness in the filling.
- Powdered sugar for glaze: This dissolves easily and gives you a silky finish on top.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Cinnamon Rolls Recipe
Step 1 - Prep & Season
Start by warming your milk until it feels pleasantly warm but not hot to the touch-110°F is ideal. Combine the milk, yeast, and a tablespoon of sugar in a bowl. You'll notice it foams within 5 to 10 minutes, which tells you the yeast is alive and ready to work its magic in the dough.
Step 2 - Build Flavor
Once your yeast is foamy, add the remaining sugar, melted butter, egg, and vanilla to the mixture and stir gently. Then, mix in the flour and salt, kneading the dough until it's smooth and elastic-about 8 to 10 minutes by hand or with a mixer dough hook. The dough should feel soft and slightly tacky without sticking to your hands or surface.
Step 3 - Finish for Best Texture
After the dough has doubled in size, roll it out to a 14x10 inch rectangle on a floured surface. Spread the softened butter and sprinkle your cinnamon-sugar mixture evenly over the dough. Roll it tightly into a log and slice into 9 equal pieces. Place these into a lined baking dish and let them puff up again for 30 to 45 minutes before baking at 350°F. Bake until golden on top but still soft - about 22 to 25 minutes.
Pro Moves I Swear By
After baking these cinnamon rolls a dozen times, a few small tweaks made a big difference in my results. I trust that with these tips, you'll nail the whole process seamlessly.
- Doneness Cue: The rolls should be golden on top but still soft-if they feel firm, you've baked too long.
- Temperature Trick: Proof dough in a warm spot like on top of your oven (turned off) or near a sunny window.
- Make-Ahead Move: You can prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. Bake fresh the next morning.
- Skip This Pitfall: Don't add too much flour when kneading-stickiness is normal for good roll texture.
Serve It Up
Finishing Touches
The glaze brings everything home-a silky drizzle of powdered sugar, a splash of cream or milk, vanilla, and a tiny pinch of salt to balance the sweetness. I like to spread it on while the rolls are still warm, so it melts just enough but still leaves a delicate coating on top.
Great Pairings
These cinnamon rolls pair beautifully with a simple cup of coffee or a rich latte. On occasion, I've served them alongside fresh fruit or a smoothie bowl to add some brightness and balance the sweetness. Even a handful of toasted nuts adds a lovely crunchy contrast.
Easy Plating Wins
For quick weekday breakfasts, stack the rolls on a plate and drizzle glaze over the top. For holidays or brunch, arrange them in a basket lined with a linen cloth for a rustic touch. A sprinkle of powdered sugar or a few cinnamon sticks beside the plate adds charm without extra work.
Make-Ahead & Storage
Storing Leftovers
Store leftover cinnamon rolls in an airtight container at room temperature or in the fridge if your kitchen is warm. They'll stay fresh for 2 to 3 days. Keep in mind, the rolls soften nicely overnight but glazing might seep into the layers, so a fresh drizzle before serving is best.
Freezer Notes
You can freeze unbaked cinnamon rolls after shaping and slicing, arranged on a tray and covered tightly. Freeze for up to 3 months. When ready, thaw overnight in the fridge, then let rise and bake as usual for fresh-from-the-oven flavor.
Reheating Cinnamon Rolls Recipe Without Drying Out
Reheat cinnamon rolls gently to keep their tender texture. Microwave covered with a damp paper towel for 20-30 seconds or warm in a 325°F oven wrapped loosely in foil for about 10 minutes. An air fryer on low heat also works great for a fresh-out-of-the-oven effect without drying.
Frequently Asked Questions
Yes, instant yeast can be used and usually skips the proofing step. Just mix it directly with the dry ingredients and slightly adjust liquid amounts if needed.
This usually happens if the dough wasn't kneaded enough or didn't rise fully. Make sure the dough doubles in size both times, and knead until elastic and smooth.
Yes! Substitute butter with plant-based alternatives, use a flax or chia egg instead of a chicken egg, and a plant-based milk for the dairy.
Store them in an airtight container for up to 2 days. I recommend glazing just before warming and serving to maintain the best texture and appearance.
Final Thoughts
This Cinnamon Rolls Recipe is one of those comforting classics you'll want to bake again and again. It invites you to slow down just a bit, enjoy the process, and be rewarded with a batch that tastes like a warm hug. I hope you'll find these rolls as satisfying and easy to make as I do-there's something really special about sharing a sweet homemade treat.
PrintComplete Recipe
Cinnamon Rolls Recipe
This classic cinnamon rolls recipe yields soft, tender, and fluffy rolls with a sweet cinnamon-sugar filling and a smooth vanilla glaze. Perfect for a cozy breakfast or dessert, these rolls are made from scratch with simple ingredients and baked to golden perfection.
- Prep Time: 21 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 46 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
For the Dough
- ¾ cup warm milk (110°F/43°C)
- 2 ¼ teaspoon (1 packet) active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (plus more as needed)
- ½ teaspoon salt
For the Filling
- ½ cup light brown sugar, packed
- 2 tablespoon ground cinnamon
- ¼ cup unsalted butter, softened
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoon milk or cream
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Activate yeast: In a large bowl or stand mixer, whisk together warm milk, yeast, and 1 tablespoon of sugar. Let sit for 10 minutes until foamy to activate the yeast and ensure proper rising.
- Mix wet ingredients: Add the remaining sugar, melted butter, egg, and vanilla extract to the yeast mixture. Mix to combine thoroughly.
- Form dough: Add the flour and salt to the mixture. Stir and mix until a soft dough forms. Knead by hand or with a dough hook for 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First rise: Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm place for 1 hour and 30 minutes or until doubled in size.
- Prepare filling: In a small bowl, combine the light brown sugar and ground cinnamon.
- Roll out dough: Once doubled, punch down the dough and roll it on a lightly floured surface into a 14x10-inch rectangle.
- Add filling: Spread the softened butter evenly over the rolled dough, then sprinkle the cinnamon-sugar mixture on top.
- Roll and slice: Starting from the long edge, tightly roll the dough into a log. Slice into 9 equal rolls.
- Second rise: Place the rolls in a greased or parchment-lined 9-inch square baking dish. Cover loosely and let rise again for 45 minutes until puffy.
- Preheat oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the rolls for 25 minutes, or until golden on top and cooked through. Avoid overbaking to keep them soft.
- Prepare glaze: Whisk together powdered sugar, 3 tablespoons of milk or cream, vanilla extract, and a pinch of salt until smooth.
- Glaze and serve: Drizzle the glaze over the warm cinnamon rolls and serve immediately for the best flavor and texture.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Knead the dough well to develop gluten for a soft, chewy texture.
- If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Letting the rolls rise fully twice is key for fluffy, tender rolls.
- Use room temperature butter for easier spreading in the filling.
- You can substitute heavy cream for milk in the glaze for a richer finish.
- Store leftover rolls in an airtight container and reheat gently before serving.
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