If you’ve ever swooned over warm, gooey cinnamon rolls but hesitated to make them because of the fuss, let me reassure you—this Cinnamon Rolls Recipe is a total game-changer. It’s surprisingly straightforward, uses simple ingredients, and delivers those soft, pillowy, cinnamon-swirled delights that everyone craves. I absolutely love how this recipe brings the bakery right into my home kitchen, and once you make it, you’ll find it’s a new family favorite.
Why You’ll Love This Recipe
- Simple Ingredients: You likely have everything in your pantry already, no specialty shopping needed.
- Hands-On Kneading: I love that you get to work the dough by hand, making it feel more like homemade magic.
- Soft, Fluffy Rolls: The texture is just right—soft inside, slight golden crust outside, perfect bite every time.
- Customizable Finish: Whether you want classic glaze or cream cheese frosting, it’s entirely up to you.
Ingredients You’ll Need
The key to great cinnamon rolls starts with good-quality staples working in harmony. Each ingredient plays an important role in the dough’s texture and the filling’s flavor. I’ve picked ingredients that are easy to find and offer consistently delicious results.
- Warm water: The warmth activates your yeast, so be sure it’s not too hot or cold—110°F is perfect to wake those little yeast guys up.
- Active dry yeast or instant yeast: Both work well, but instant yeast skips the proofing step if you want to save a bit of time.
- Granulated sugar: This sweetens the dough gently and also feeds the yeast for a lovely rise.
- Melted butter or coconut oil: Butter gives richness and flavor; coconut oil adds a subtle twist if you want to experiment.
- Milk: Adds moisture and tenderness; room temperature helps with yeast activation.
- Sea salt: Balances sweetness and enhances overall flavor.
- All-purpose flour: The star for structure—adding more as you knead prevents stickiness but don’t overdo it or rolls get tough.
- Dark brown sugar: For that deep, molasses-y sweetness in the filling that makes everyone go “wow.”
- Cinnamon: The warm spice creating the iconic swirl you can’t resist.
- Powdered sugar: For the glaze—dissolves smoothly and gives that classic icing sheen.
- Vanilla extract: Adds a lovely depth of flavor to the glaze, making it taste oh-so-special.
- Cream cheese frosting (optional): My personal indulgence for a richer, tangy topping that pairs perfectly with the cinnamon.
Variations
I’m all about making recipes suit your tastes (and pantry). Over time, I’ve discovered that swapping or adding to the filling or glaze can keep this classic feeling fresh—and honestly, the cinnamon rolls still come out irresistible no matter the twist.
- Add Chopped Nuts: I sometimes toss in chopped pecans or walnuts for a delightful crunch that everyone raves about.
- Swap Butter for Coconut Oil: My family loves the subtle coconut hint, and I like the dairy-free option.
- Make It Vegan: Use plant-based milk and oil, plus a flax egg to replace butter in dough for a vegan-friendly batch.
- Fruit Twist: Adding a handful of raisins or dried cranberries to the filling is a fun surprise that’s a bit unexpected but delicious.
How to Make Cinnamon Rolls Recipe
Step 1: Wake Up Your Yeast
Start by combining warm water, yeast, and sugar in a small bowl. Let it sit for about 5 minutes until it’s nice and foamy—that means your yeast is active and ready. If you don’t see foam, don’t panic! Just give it a little more time or double-check your yeast’s freshness. This step gives the dough its wonderful rise and fluffy texture.
Step 2: Mix and Knead the Dough
In a medium bowl, whisk melted butter, milk, sugar, and salt, then stir in your activated yeast. Pour this into a larger bowl holding your flour. Mix everything until it starts coming together, then get your hands in and knead on a floured surface for about 3 to 4 minutes. The dough should feel soft and smooth but slightly tacky—if it gets too sticky, lightly dust with more flour. Form it into a ball and get ready for the magic.
Step 3: Let It Rise
Butter a big bowl, pop in your dough, cover with plastic wrap, and set it somewhere warm. I usually place mine near the oven light or on top of the fridge. After about an hour, your dough should have doubled in size—that’s a big step towards that soft, airy texture you love.
Step 4: Roll and Fill
Punch down the dough (yes, it’s therapeutic!) and roll it out on a floured surface into a big rectangle—about 20 by 14 inches. Brush melted butter over it, then sprinkle the cinnamon and brown sugar mix evenly, leaving a tiny border around edges. Rolling it tight is key here; it helps keep those swirls defined and the filling intact, so start rolling from the short side carefully into a log.
Step 5: Slice and Rise Again
Use a sharp knife to slice your roll into 12 even pieces. I like to clean the blade between cuts if it feels sticky for neat, pretty rolls. Place each piece cut-side up in a greased baking dish, then cover and let them rise again for another hour. This double rising creates those beautifully light layers you’re going to love.
Step 6: Bake and Glaze
Preheat your oven to 350°F. Bake the rolls uncovered until they’re golden on top—usually 25 to 30 minutes. While those are baking, whisk powdered sugar, milk, and vanilla to make a smooth glaze. If you want to step up the luxury factor, whip up cream cheese frosting instead. When the rolls come out, let them cool just 10 minutes before drizzling the glaze. Fresh and warm, they’re absolute heaven.
Pro Tips for Making Cinnamon Rolls Recipe
- Perfect Dough Temperature: I learned that using milk at room temp keeps yeast happy, which means better rise and fluffiness.
- Don’t Over-Flour: Sprinkle flour lightly—too much makes the rolls dense, and nobody wants that!
- Roll Tightly: A snug roll ensures even swirls and stops filling from leaking during baking.
- Watch Your Oven: Every oven varies; start checking around the 25-minute mark for golden tops to avoid drying out your rolls.
How to Serve Cinnamon Rolls Recipe
Garnishes
I often sprinkle a pinch of flaky sea salt right on the glaze—sounds odd, but trust me, it elevates the sweet-salty balance beautifully. If I’m feeling fancy, a dusting of cinnamon powder on top adds extra warmth and aroma.
Side Dishes
My go-to pairing? A hot cup of coffee or chai tea. For brunch, these rolls beautifully complement fresh berries or a bright citrus salad, which cuts through the sweetness and adds freshness.
Creative Ways to Present
For birthdays or cozy gatherings, I like to arrange the rolls in a round cake pan to create a pull-apart cinnamon roll “cake.” Topping with a sprinkle of chopped toasted walnuts or even mini chocolate chips is always a hit. Wrapped like gifts in parchment paper, they make perfect edible presents, too.
Make Ahead and Storage
Storing Leftovers
After they’ve cooled, I store leftover cinnamon rolls in an airtight container at room temperature for up to two days. This keeps them soft and fresh-ish without refrigeration, which can dry them out quickly.
Freezing
Freezing is my favorite way to save leftovers—I simply wrap individual rolls tightly in plastic wrap and then place them in a sealed freezer bag. They keep beautifully for 2 to 3 months. When I want one, I let it thaw overnight in the fridge and warm it gently the next day.
Reheating
I reheat cinnamon rolls in the microwave for about 20 seconds or in a 300°F oven wrapped loosely in foil for 10 minutes. This restores that fresh-from-the-oven softness. Adding a tiny dab of butter or an extra drizzle of glaze right before serving makes them taste like they just came out of the oven again.
FAQs
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Can I make the cinnamon rolls the night before?
Absolutely! After shaping the rolls, cover and refrigerate them overnight. In the morning, let them come to room temperature for about 30 minutes before baking. This slow rise improves flavor and makes mornings easier since the baking is nearly done.
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What if my dough doesn’t rise?
First, check your yeast’s freshness and make sure your water wasn’t too hot or cold. If the dough isn’t rising, place it in a warm, draft-free spot and give it more time. Sometimes it takes a bit longer based on room temperature and yeast activity.
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Can I use whole wheat flour instead of all-purpose?
You can substitute part of the all-purpose flour with whole wheat flour, but keep in mind it makes the rolls denser and nuttier. I recommend starting with ¼ to ½ cup whole wheat and adjusting to your preference.
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How do I make cream cheese frosting for the rolls?
A simple cream cheese frosting uses softened cream cheese, butter, powdered sugar, and vanilla. Beat together until creamy and smooth, then spread or drizzle on warm rolls for a classic, tangy finish.
Final Thoughts
This Cinnamon Rolls Recipe holds a special place in my kitchen because it brings together simple ingredients, a little hands-on kneading, and that satisfying aroma that fills your home—a true hug in dessert form. I love how approachable it is, even on a weekend morning when I want something comforting without fuss. Trust me, you’ll enjoy making these as much as eating them—your friends and family might just start expecting cinnamon rolls for breakfast every weekend!
Print
Cinnamon Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 cinnamon rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these soft, classic Cinnamon Rolls featuring a tender yeast dough filled with a sweet cinnamon and brown sugar mixture, baked to golden perfection and topped with a smooth vanilla glaze or optional cream cheese frosting. Perfect for breakfast or dessert, these homemade cinnamon rolls offer a warm, comforting treat that fills your kitchen with irresistible aroma.
Ingredients
Yeast
- ½ cup warm water, 110°F
- 1 (¼-ounce) package active dry yeast or instant yeast
- 1 teaspoon granulated sugar
Dough
- ⅓ cup melted butter or coconut oil, plus more for brushing
- ½ cup milk, at room temperature
- ⅓ cup granulated sugar
- 1 teaspoon sea salt
- 2¾ cups all-purpose flour, plus more for kneading
Filling
- ½ cup dark brown sugar
- 1½ tablespoons cinnamon
Glaze
- 1½ cups powdered sugar, sifted
- 3 to 4 tablespoons milk
- ½ teaspoon vanilla extract
Other Frosting Options (instead of the glaze)
- 1 recipe Cream Cheese Frosting
Instructions
- Prepare Baking Dish: Grease an 8×11 or 9×13-inch baking dish thoroughly with butter to prevent sticking during baking.
- Activate Yeast: In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and set aside for 5 minutes until the yeast becomes foamy, indicating it is active.
- Make Dough: In a medium bowl, mix the melted butter, room temperature milk, granulated sugar, and sea salt. Add the foamy yeast mixture and stir well. Place the all-purpose flour in a larger bowl and pour in the wet ingredients. Stir until combined – the mixture will be sticky.
- Knead Dough: Turn the sticky dough onto a floured surface and knead for 3-4 minutes until the dough is smooth and elastic. Add additional flour as needed to prevent sticking. Shape the dough into a ball.
- First Rise: Brush a large bowl with butter, place the dough inside and cover with plastic wrap. Leave in a warm spot to rise until doubled in size, approximately 1 hour.
- Prepare Filling: In a small bowl, blend the dark brown sugar with cinnamon until evenly mixed.
- Shape Rolls: Punch down the risen dough and roll it out on a floured surface into a 20×14-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle the cinnamon sugar mixture evenly over the dough, leaving a ½-inch border on edges.
- Roll and Slice: Starting at a short 14-inch end, roll the dough tightly into a log. Use a sharp knife to cut the log into 12 equal rolls.
- Second Rise: Arrange the rolls cut-side up in the prepared baking dish. Cover and let them rise for another hour until puffy.
- Preheat Oven: Preheat the oven to 350°F (175°C) while the rolls undergo their second rise.
- Make Glaze: In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons milk, and vanilla extract until smooth. Add more milk if glaze is too thick. Alternatively, prepare cream cheese frosting instead of glaze.
- Bake Rolls: Uncover the rolls and bake in the preheated oven for 25 to 30 minutes, until they are lightly golden on top and cooked through.
- Cool and Glaze: Remove the rolls from the oven and let them cool for 10 minutes. Drizzle the prepared glaze or spread cream cheese frosting over the warm rolls before serving.
Notes
- Ensure water temperature is approximately 110°F to properly activate yeast without killing it.
- Kneading time is brief to keep dough soft; over-kneading can make rolls tough.
- For a dairy-free option, substitute milk with plant-based milk and use coconut oil instead of butter.
- Allowing the dough to rise in a warm place is critical for fluffy rolls.
- Rolls can be made a day ahead; after glazing, store covered at room temperature or refrigerate.
- Adjust cinnamon and sugar amount in filling to taste for less or more sweetness and spice.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
