Cinnamon Rolls

Cinnamon Rolls became my baking obsession the winter I decided to skip the store-bought kind and learn how to make them from scratch. One snowy afternoon, I pulled out flour, butter, and cinnamon, determined to recreate the smell and taste I remembered from a bakery we used to visit during holidays. As the dough rose and the aroma filled the house, I knew I was onto something special.

Now I bake Cinnamon Rolls whenever I want to make mornings feel magical and whether it’s for a weekend brunch or a surprise treat for friends and family and they never disappoint and I love how each swirl is packed with buttery cinnamon sugar and the glaze on top melts in just the right way and it’s comfort food in its coziest form.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Forms the structure of the soft, pillowy dough
• Instant yeast – Helps the dough rise and become light and fluffy
• Granulated sugar – Sweetens both the dough and filling
• Milk – Adds moisture and activates the yeast
• Butter – Enriches the dough and creates that buttery cinnamon swirl
• Eggs – Help bind the dough and add richness
• Salt – Balances out all the sweetness
• Brown sugar – Gives the filling its deep, caramel-like sweetness
• Ground cinnamon – The essential flavor in every swirl
• Powdered sugar – For the smooth, sweet glaze on top
• Vanilla extract – Enhances the flavor in the icing
• Cream or milk – Loosens the glaze to the perfect consistency

Tools You’ll Need

• Mixing bowls – For making the dough and preparing the filling
• Whisk – Useful for combining dry and wet ingredients
• Stand mixer or hand mixer – Makes kneading the dough easier
• Rolling pin – Rolls out the dough into a perfect rectangle
• Knife or dental floss – Cuts clean slices of dough
• 9×13 baking dish – The perfect size for baking a dozen rolls
• Spatula – Helps spread the cinnamon filling evenly
• Oven – Where the dough rises and the rolls bake golden

Instructions

Step 1:

I begin by warming the milk (around 100°F) and mixing it with yeast and a bit of sugar. I let it sit for 5–10 minutes until foamy.

Step 2:

In a large bowl, I whisk together the flour, remaining sugar, and salt, then I add in the eggs and melted butter followed by the yeast mixture.

Step 3:

I knead the dough until it’s soft and smooth—either by hand or with a mixer for about 6–8 minutes—then place it in a greased bowl, cover it, and let it rise for 1 to 1½ hours until doubled.

Step 4:

Once risen, I roll the dough into a large rectangle, about 12×18 inches.

Step 5:

I spread the softened butter over the dough, then sprinkle a mixture of brown sugar and cinnamon all over the surface.

Step 6:

I roll it up tightly from the long edge and slice it into 12 even rolls using a sharp knife or unflavored dental floss.

Step 7:

I arrange the rolls in a greased baking dish, cover them, and let them rise again for about 30–40 minutes.

Step 8:

I bake the rolls at 350°F for 25–30 minutes until they’re golden brown and cooked through.

Step 9:

While they’re baking, I whisk together powdered sugar, vanilla, and milk to make the glaze.

Step 10:

Once the rolls are out of the oven, I drizzle the glaze over them while they’re still warm so it melts slightly into all the nooks and swirls.

Tips

If you want gooier rolls, I sometimes pour a splash of cream over the rolls before baking—it makes them super moist and rich. You can also prep the rolls the night before and refrigerate them before the second rise, then bake fresh in the morning. And don’t be afraid to get creative—add nuts, raisins, or even a layer of cream cheese inside for a fun twist!

Ways to Serve

Cinnamon Rolls are amazing warm from the oven with coffee or hot cocoa. I also love pairing them with fresh fruit for brunch, or serving them on holiday mornings with scrambled eggs and bacon. For dessert, just add a scoop of vanilla ice cream—it’s pure joy.

Frequently Asked Questions

Can I make Cinnamon Rolls ahead of time?

Yes! Assemble them and refrigerate before the second rise. In the morning, let them come to room temperature and bake.

Can I freeze baked Cinnamon Rolls?

Definitely. I let them cool, wrap tightly, and freeze. Just reheat and glaze when ready to serve.

What kind of yeast is best for Cinnamon Rolls?

I use instant yeast because it’s quick and easy, but active dry yeast also works—just proof it longer.

See You in the Kitchen

I hope you give these Cinnamon Rolls a try! It’s one of my favorites, and I’d love to hear how yours turn out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite breakfast or baking board.

Happy Cooking!

Print