If you're craving a sweet, gooey treat that fills your kitchen with warm, inviting aromas, you're in the right place. This Cinnamon Rolls Recipe is perfect for weekend mornings, holiday breakfasts, or whenever you want to surprise someone with a homemade delight. They're soft, tender, and wonderful to share - a little reminder that baking from scratch is easier than you think.
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What Sets This Apart
I love how this cinnamon rolls recipe balances classic flavors and straightforward technique, so you can enjoy buttery, spiced swirls without fuss. It's forgiving enough for beginners but yields bakery-level results that'll impress anyone.
- Consistent Results: You'll get fluffy, tender dough every time with clear, step-by-step instructions.
- Rich, Balanced Flavor: The cinnamon and brown sugar filling pairs beautifully with a hint of vanilla in the dough and glaze.
- Pantry-First Ingredients: No fancy extras - just basics like flour, yeast, butter, and sugar you likely already have.
- Weeknight Friendly: The dough rises quickly enough to fit into a busy schedule without skipping that homemade feel.
Ingredient Snapshot
Using quality ingredients really shines through in this Cinnamon Rolls Recipe. When you pick your basics thoughtfully, it makes kneading and baking that much more rewarding.
- Active dry yeast: Look for fresh yeast that's not expired to ensure a strong rise and fluffy texture.
- Warm milk: Keep it around 110°F (43°C) - warm but not hot - so it wakes up the yeast without killing it.
- Unsalted butter: Choose real butter, softened or melted as the recipe directs, for that rich flavor without unwanted saltiness.
- Ground cinnamon: Freshly ground or high-quality cinnamon delivers the most fragrant, warm spiciness.
- Powdered sugar: Use this for the glaze for a smooth, velvety finish without graininess.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Cinnamon Rolls Recipe
Step 1 - Prep & Season
Start by warming your milk to that perfect 110°F (43°C) - too hot and you risk killing the yeast, too cool and it won't activate properly. Whisk the yeast and a tablespoon of sugar into the warm milk, then let it sit for 5 to 10 minutes until foamy. You'll notice a glossy, bubbly surface when the yeast is ready; this is your green light to move on. If it doesn't foam, it's best to start over with fresh yeast.
Step 2 - Build Flavor
Once the yeast is active, add the remaining sugar, melted butter, vanilla, and beaten egg to the milk mixture. Stir these in gently, then add the flour and salt. Mix until a soft dough forms, and knead it either by hand or with a stand mixer's dough hook for about 8 to 10 minutes. You'll know the dough is ready when it's smooth, elastic, and just slightly tacky but not sticky. If it sticks to your fingers or the bowl too much, sprinkle a bit more flour, but go easy - too much flour makes rolls dense. After shaping the dough into a ball, place it in a greased bowl and cover it to rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
Step 3 - Finish for Best Texture
After the first rise, punch down the dough gently to release excess air, then roll it out on a lightly floured surface into a 14x10-inch rectangle. Spread softened butter evenly across the surface, then sprinkle your cinnamon and brown sugar filling generously - this is where that classic gooey magic happens. Roll the dough tightly from one long edge into a log, then slice it into nine even pieces. Arrange the rolls snugly in a greased or parchment-lined 9-inch square pan, cover loosely, and let them rise again until puffy-usually 30 to 45 minutes. Bake at 350°F (175°C) for 22 to 25 minutes, keeping a close eye so they don't overbake; they should be golden on top but still tender inside.
Cook's Notes & Tricks
Trust me, the small details add up in this Cinnamon Rolls Recipe. From proofing the yeast perfectly to slicing the rolls evenly, these tips will help you avoid common pitfalls and get that bakery-quality texture and flavor every time.
- Doneness Cue: Rolls should be golden but still soft when pressed gently-if they feel firm or are heavily browned, they may be overdone.
- Temperature Trick: For the second rise, find a warm, draft-free spot like inside your turned-off oven with the light on to help the dough puff evenly.
- Make-Ahead Move: You can prep, roll, slice, and freeze the unbaked rolls-just thaw overnight in the fridge and let rise before baking.
- Avoid This Pitfall: Don't skip softening the filling butter; spread it at room temperature to keep the rolls moist and evenly flavored.
Serve & Enjoy
Finishing Touches
The glaze is the crowning glory here. Whisk together powdered sugar, milk or cream, a touch of vanilla, and a pinch of salt until glossy and silky smooth. Drizzle it over the warm rolls, letting it melt slightly into those soft spirals. This balance of sweetness with a hint of vanilla amplifies the cozy cinnamon spices perfectly.
Pairs Beautifully With
Cinnamon rolls are wonderful on their own, but I often pair them with a simple cup of strong coffee or a lightly spiced chai tea. For brunch, creamy scrambled eggs or crisp bacon bring a savory counterpoint that makes each bite feel even more special.
Simple Plating Wins
Keep it inviting by placing cinnamon rolls on a warm platter lined with parchment. A light dusting of cinnamon or a few whole cinnamon sticks nearby adds a rustic charm. For a special occasion, a scattering of toasted nuts or fresh berries creates contrast and color without overshadowing the rolls' warmth.
Make-Ahead, Storage & Reheat
Storing Leftovers
Place leftover cinnamon rolls in an airtight container or wrap them tightly in plastic wrap. They'll stay fresh in the fridge for up to 3 days, though the texture is best when gently reheated. You might notice the dough firms slightly as it cools, but warmth brings back that soft, pillowy feel.
Freezing Tips
Yes, these freeze wonderfully! Wrap individual rolls or the whole batch tightly in plastic and foil before freezing. Thaw overnight in the fridge. Reproof if you can, then bake or reheat as usual. This way, you always have fresh-tasting cinnamon rolls ready for last-minute cravings.
Reheating Cinnamon Rolls Recipe Without Drying Out
For reheating, I recommend warming in a preheated oven at 300°F (150°C) for about 10 minutes, covered loosely with foil to keep moisture in. Alternatively, a quick zap in the microwave for 20-30 seconds with a damp paper towel over the top works when you're in a hurry. Avoid overheating - that's when rolls get tough and dry.
Frequently Asked Questions
You can use baking powder as a substitute, but your rolls won't have the same fluffy texture or that classic yeast flavor. For best results, I recommend sticking to yeast.
Look for a golden top and soft, firm rolls that spring back slightly when pressed. Avoid overbaking to keep them tender and gooey inside.
Absolutely! Refrigerate the dough after the first rise, then let it warm up and rise again before shaping and baking the next day.
Reheat in a low oven covered with foil to keep moisture, or use the microwave with a damp paper towel for a quick fix.
Final Thoughts
PrintFull Recipe
Cinnamon Rolls Recipe
Classic soft and fluffy cinnamon rolls made from scratch with a sweet cinnamon filling and a creamy vanilla glaze. Perfect for a comforting breakfast or dessert treat.
- Prep Time: 21 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 46 minutes
- Yield: 9 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 5 to 10 minutes until foamy and activated.
- Mix Dough Ingredients: Add remaining sugar, melted butter, egg, and vanilla extract to the yeast mixture. Mix well to combine all ingredients thoroughly.
- Add Dry Ingredients and Knead: Incorporate flour and salt into the wet ingredients. Mix until a soft dough forms. Knead the dough by hand or with a dough hook for 8 to 10 minutes until smooth and elastic but slightly tacky, not sticky.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare Filling: In a small bowl, combine the packed brown sugar and ground cinnamon, mixing thoroughly for the filling.
- Roll Out Dough: Once risen, punch down the dough and place it on a lightly floured surface. Roll the dough out into a 14 by 10-inch rectangle.
- Apply Filling: Spread the softened butter evenly across the dough surface. Sprinkle the cinnamon-sugar mixture evenly on top of the buttered dough.
- Shape Rolls: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife to slice the log into 9 equal rolls.
- Second Rise: Arrange the sliced rolls in a greased or parchment-lined 9-inch square baking dish. Cover loosely and let the rolls rise again for 30 to 45 minutes until puffy.
- Preheat Oven: Set the oven temperature to 350°F (175°C) and allow it to fully preheat.
- Bake Rolls: Place the risen rolls in the preheated oven and bake for 25 minutes, or until the tops turn golden brown and the rolls are baked through but still soft and tender.
- Prepare Glaze: While the rolls bake, whisk together powdered sugar, 3 tablespoons milk or cream, vanilla extract, and a pinch of salt until smooth and pourable.
- Glaze and Serve: Remove the cinnamon rolls from the oven, drizzle the prepared glaze over the warm rolls, and serve immediately for best flavor and texture.
Notes
- Ensure milk is warm but not too hot (110°F) to avoid killing the yeast.
- If the dough is too sticky, add additional flour 1 tablespoon at a time during kneading.
- For extra soft rolls, cover the baking dish tightly with plastic wrap for the second rise to retain moisture.
- Use a sharp knife or dental floss to slice the rolls cleanly without squishing them.
- Glaze can be adjusted in thickness by adding more or less milk or cream as desired.
- The rolls are best enjoyed fresh but can be reheated gently the next day.
- You can substitute half the all-purpose flour with whole wheat flour for a healthier twist but expect denser rolls.
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