Cinnamon Rolls
I make these cinnamon rolls whenever I need something warm, comforting, and reliably crowd-pleasing — they come together with pantry staples and deliver soft, gooey spirals that smell like a bakery. This classic recipe is perfect for weekend brunches, holiday mornings, or an easy make-ahead treat. If you like the idea of cinnamon-sugar baked goods but want smaller bites another morning, try these 3-ingredient cinnamon sugar donut holes for a quick alternative.
Why you’ll love this dish
These cinnamon rolls hit the sweet spot between simple and special. They use basic ingredients most home bakers already have, require just one main rise (plus a short second proofing after shaping), and produce tender crumb, buttery filling, and a glossy vanilla glaze. They’re kid-approved, wallet-friendly, and forgiving for beginner bakers.
“These cinnamon rolls disappeared faster than I could plate them — soft, cinnamon-rich, and the glaze is just the right balance of sweet and silky.”
Reasons to make them:
- Great for weekend brunch, holiday breakfasts, or a cozy dessert.
- Uses active dry yeast and basic pantry staples — no specialty flours.
- Adaptable: swap fillings, add nuts, or use a cream-cheese glaze.
- Scales well — double the dough for a crowd or freeze the extras.
Step-by-step overview
This recipe follows a straightforward yeast-bread flow: bloom yeast, mix dough, knead, first rise, roll and fill, cut and arrange, second rise, bake, then glaze while warm. Plan about 2 hours from start to finish (most of that is rising time). Hands-on time is roughly 30–40 minutes.
What you’ll need
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup milk, warmed (about 110–115°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 1/2 cup brown sugar (for filling)
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened (for spreading)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze; adjust for consistency)
- 1 teaspoon vanilla extract
Substitutions & notes:
- Use 3 1/2–4 cups flour if your dough feels sticky (flours vary).
- For dairy-free, swap butter for vegan spread and use a plant milk.
- If you prefer a tangy finish, swap the powdered-sugar glaze for a cream-cheese frosting.
Step-by-step instructions
- Bloom the yeast: In a large bowl, stir warm milk with 1/2 cup granulated sugar and the yeast. Let sit 5 minutes until foamy. If it doesn’t foam, your yeast may be dead — start over.
- Combine wet ingredients: Whisk in the melted butter, eggs, and salt into the yeast mixture.
- Add flour: Gradually add flour, mixing until a shaggy dough forms.
- Knead: Turn onto a lightly floured surface and knead 5–10 minutes until smooth and elastic. The dough should spring back when poked.
- First rise: Place dough in a greased bowl, cover with plastic or a towel, and let rise in a warm spot until doubled, about 1 hour.
- Roll out: Punch down the dough, then roll it into a roughly 12×16-inch rectangle.
- Add filling: Spread the 1/4 cup softened butter evenly over the dough. Sprinkle with brown sugar and cinnamon. Press the filling down so it won’t fall out when rolling.
- Shape: Starting at a long edge, roll tightly into a log. Seal the seam with a little water. Cut into even sections (about 12 rolls).
- Second rise: Arrange the rolls in a greased 9×13-inch baking dish, leaving small gaps. Cover and let rise 25–30 minutes until puffy.
- Bake: Preheat oven to 375°F (190°C). Bake 20–25 minutes until golden brown and baked through. Rotate the pan halfway if your oven heats unevenly.
- Make glaze: While rolls are warm, whisk powdered sugar, milk, and vanilla until smooth. Thin with more milk if needed.
- Finish: Drizzle glaze over warm rolls and serve.
Best ways to enjoy it
Serve cinnamon rolls warm out of the oven for the ultimate gooey center. Pair with:
- A strong coffee, latte, or chai tea.
- Fresh fruit or a citrus salad to cut sweetness.
- A dollop of Greek yogurt for balance.
For a bakery-style presentation: place rolls on a warmed platter, drizzle generously, and sprinkle toasted pecans for crunch. If you want portable treats, slice rolls thinner and box them for guests.
Storage and reheating tips
- Short-term: Store cooled rolls in an airtight container at room temperature for up to 2 days.
- Refrigerator: Keep them covered in the fridge up to 5 days; bring to room temp and reheat.
- Freezing: Wrap individual cooled rolls tightly in plastic wrap and freeze up to 3 months. Thaw overnight in the fridge or at room temp for a couple hours.
- Reheating: Microwave a single roll 12–20 seconds covered with a damp paper towel, or reheat in a 325°F oven for 8–10 minutes until warm. If frozen, bake directly from frozen at 350°F for 15–20 minutes, tented with foil to prevent burning.
Food safety: Don’t leave glazed rolls unrefrigerated for more than 2 hours if you use perishable frosting (like cream cheese). Otherwise, room temperature storage for glazed rolls is fine for a day.
Pro chef tips
- Milk temperature: Aim for 110–115°F. Too hot kills yeast; too cool slows the rise.
- Test dough: A windowpane test (stretch a small piece to see if it forms a thin translucent membrane) means good gluten development — optional but useful.
- Even slices: Use unflavored dental floss under the log and cross it to slice clean rolls without squashing.
- Prevent soggy bottoms: Use a metal baking pan for better heat conduction, or bake on the middle rack.
- For extra shine: Brush tops with melted butter immediately after baking for a soft crust.
- Sweetness balance: If you want less sweetness, reduce the glaze or serve it on the side.
Creative twists
- Nutty pecan swirl: Add 1/2 cup toasted pecans to the filling.
- Apple-cinnamon: Scatter finely diced apples sautéed briefly in butter with a tablespoon of sugar before rolling.
- Orange-citrus glaze: Replace half the milk with fresh orange juice and add a teaspoon zest.
- Brown-butter filling: Brown the butter for a deeper, nutty flavor in the filling.
- Gluten-free: Use a tested 1:1 gluten-free flour blend and add an extra egg or xanthan gum per package instructions.
- Mini rolls: Roll tighter and slice thinner for bite-sized pastries (great for parties) — try ideas similar to these mini cinnamon-sugar versions for inspiration.
Your questions answered
How long does this recipe take from start to finish?
Plan about 2 hours total: ~30–40 minutes active work and ~1.5 hours for the two rises. Cooler kitchens will lengthen proofing time.
Can I make the dough the night before?
Yes. After the first rise, punch down the dough, wrap it tightly, and refrigerate overnight. The next morning, roll, fill, slice, and allow a shorter second rise before baking.
What if my yeast doesn’t foam?
If the yeast mixture doesn’t get foamy after 5–10 minutes, the yeast is likely inactive. Discard and try with fresh yeast and properly warmed milk.
Can I freeze unbaked rolls?
Yes. After shaping and placing in the pan, cover tightly and freeze. Bake from frozen, adding a few extra minutes to the baking time, or thaw overnight in the fridge and let come to room temperature and rise before baking.
How do I get gooey centers without underbaking the tops?
Use moderate oven heat (375°F). If tops brown too quickly, tent lightly with foil for the last 5–10 minutes. A center temp of about 190–200°F indicates done rolls.
Conclusion
If you want a more hands-off approach that still yields beautiful spirals, this recipe is a dependable classic; for alternative methods and recipe inspiration, check out The Best Cinnamon Rolls You’ll Ever Eat and the quick one-rise option at Easy Cinnamon Rolls (Only 1 Rise) – Sally’s Baking. These resources offer variations and troubleshooting that pair well with the technique shown here.
(Note: If you try a variation or have a question about technique, tell me how it went — I’ll help troubleshoot or adapt it to your kitchen.)
Classic Cinnamon Rolls
Ingredients
Method
- In a large bowl, stir warm milk with 1/2 cup granulated sugar and the yeast. Let sit 5 minutes until foamy.
- Whisk in the melted butter, eggs, and salt into the yeast mixture.
- Gradually add flour, mixing until a shaggy dough forms.
- Turn onto a lightly floured surface and knead for 5–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 hour.
- Punch down the dough, then roll it into a roughly 12 x 16-inch rectangle.
- Spread the 1/4 cup softened butter evenly over the dough. Sprinkle with brown sugar and cinnamon, pressing the filling down gently.
- Starting at a long edge, roll tightly into a log. Seal the seam with a bit of water and cut into even sections (about 12 rolls).
- Arrange the rolls in a greased 9 x 13-inch baking dish, leaving small gaps. Cover and let rise for 25–30 minutes until puffy.
- Preheat the oven to 375°F (190°C) and bake for 20–25 minutes until golden brown.
- While rolls are warm, whisk powdered sugar, milk, and vanilla until smooth. Thin with more milk if needed.
- Drizzle glaze over warm rolls and serve.
