There’s something irresistibly comforting about pulling a tray of warm Cinnamon Rolls from the oven, the air perfumed with sweet spice and melted butter. After three rounds of testing—once with lukewarm milk that slowed the rise, another where I underproofed and got tight spirals, and a final trial that nailed the lofty, gooey texture—I’m excited to share this recipe. Discoveries like brushing the dough edges with melted butter for a tighter seal made all the difference. Craving more cinnamon magic? Try my How to Make Cinnamon Swirl Pancakes at Home for breakfast bliss.
About Cinnamon Rolls
Cinnamon Rolls are a classic sweet yeast pastry known for their tender dough and rich cinnamon-sugar filling. I tested this version across different flours, tweaking proof times until the texture was pillowy without collapsing under the icing. These buns work beautifully for weekend brunches, cozy holiday mornings, or any time you need a little homemade indulgence.
- Quick prep: under 30 minutes hands-on time
- Budget-friendly pantry staples
- Family favorite with warm, nostalgic flavors
- Fun fact: Yeast fermentation develops subtle tang alongside sweetness
Key Ingredients & Their Roles
- Active dry yeast: Leavens the dough; tip: proof in 110°F water for reliable rise.
- Warm milk: Adds moisture and richness; swap for buttermilk for a tangy note.
- Brown sugar: Creates gooey pockets; use dark brown for deeper molasses flavor.
- Ground cinnamon: The signature spice; toast briefly to intensify aroma.
- Unsalted butter: Binds filling and enriches dough; keep it slightly soft for easy spreading.
- All-purpose flour: Provides structure; add up to ¼ cup more if dough feels sticky.
How to Make Cinnamon Rolls
- In a small bowl, dissolve 2¼ teaspoons active dry yeast in ¼ cup warm water (110°F); let stand until foamy, about 5 minutes.
- In a large bowl, whisk ¾ cup warm milk, ¼ cup granulated sugar, ¼ cup melted butter, 1 teaspoon salt, and 1 egg until combined.
- Stir in yeast mixture, then add 3 cups all-purpose flour; mix until a shaggy dough forms.
- Turn onto a floured surface and knead for 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- On a lightly floured surface, roll dough into a 12×18″ rectangle.
- Spread ½ cup softened butter evenly over the dough.
- In a small bowl, combine ⅔ cup packed brown sugar and 2 tablespoons ground cinnamon; sprinkle over butter.
- Tightly roll dough from the long edge; pinch seam to seal.
- Cut into 12 even slices and arrange in a greased 9×13″ pan.
- Cover and let rise until puffy, about 30 minutes.
- Preheat oven to 350°F.
- Bake rolls for 18–20 minutes until golden brown and set.
- While baking, whisk 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth.
- Drizzle glaze over warm rolls and serve.
Pro Tips & Troubleshooting
- During testing, extending the second rise by 10 minutes yielded taller, lighter spirals.
- A common snag: if dough feels dry, mist with water before rolling to prevent cracks.
- For a twist, swap cinnamon for pumpkin pie spice in fall months.
- To double or halve, ingredients scale linearly—just adjust pan size and rise space.
Storage & Make-Ahead Guide
Store cooled rolls airtight in the fridge for up to 3 days. Freeze unglazed buns in a sealed bag for up to 2 months. Reheat covered with foil at 325°F for 10 minutes or microwave individually for 20 seconds. In my third-day storage test, tightly wrapped rolls stayed soft and moist.
Serving Suggestions
Enjoy alongside a cup of coffee or chai latte. For a savory contrast, serve with scrambled eggs or my Simple Avocado Toast with Egg.
Frequently Asked Questions
- How long should the dough rise for cinnamon rolls? Allow about 1 hour for the first rise and 30 minutes after shaping before baking.
- Can I make the dough ahead and bake later? Yes—refrigerate shaped, unbaked rolls overnight; bring to room temperature 30 minutes before baking.
- Why are my cinnamon rolls doughy in the center? Ensure slices are even and bake until golden; underbaked centers need a few more minutes in the oven.
- What’s the best way to reheat cinnamon rolls? Cover with foil and warm at 325°F for 10 minutes, or microwave 20–30 seconds for single servings.
- Can I freeze baked cinnamon rolls? Yes—cool completely, wrap tightly, and freeze up to 2 months; thaw overnight in the fridge.
Final Thoughts
These Cinnamon Rolls blend soft, enriched dough with gooey cinnamon layers in every bite. My favorite way is warm, right from the oven, with extra glaze pooling in the seams. Share your results below—there’s nothing better than baking (and eating) these with friends and family!
More Recipes You’ll Love
- How to Make Cinnamon Swirl Pancakes at Home – shares the swirl cinnamon flavor technique
- Cinnamon Roll French Toast – combines cinnamon rolls with classic breakfast French toast
- Cinnamon Swirl Banana Bread – brings the cinnamon swirl into banana bread
- Pumpkin Cinnamon Roll Muffins – adds a seasonal pumpkin twist to cinnamon rolls
Cinnamon Rolls
Ingredients
Dough
- 2.25 teaspoons active dry yeast
- 0.5 cup warm water
- 0.75 cup warm milk
- 0.25 cup granulated sugar
- 0.25 cup melted butter
- 1 teaspoon salt
- 1 large egg
- 3 cups all-purpose flour
Filling
- 0.5 cup softened butter
- 0.6667 cup packed brown sugar
- 2 tablespoons ground cinnamon
Frosting
- 1 cup powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract
Instructions
Dough
- In a small bowl, dissolve 2¼ teaspoons active dry yeast in ½ cup warm water; let stand until foamy, about 5 minutes.2.25 teaspoons active dry yeast, 0.5 cup warm water
- In a large bowl, whisk ¾ cup warm milk, ¼ cup granulated sugar, ¼ cup melted butter, 1 teaspoon salt, and 1 egg until combined.0.75 cup warm milk, 0.25 cup granulated sugar, 0.25 cup melted butter, 1 teaspoon salt, 1 large egg
- Stir in yeast mixture, then add 3 cups all-purpose flour; mix until a shaggy dough forms.2.25 teaspoons active dry yeast, 3 cups all-purpose flour
- Turn onto a floured surface and knead for 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Filling
- On a lightly floured surface, roll dough into a 12×18″ rectangle.
- Spread ½ cup softened butter evenly over the dough.
- In a small bowl, combine ⅔ cup packed brown sugar and 2 tablespoons ground cinnamon; sprinkle over butter.0.5 cup softened butter, 0.6667 cup packed brown sugar
- Tightly roll dough from the long edge; pinch seam to seal.
- Cut into 12 even slices and arrange in a greased 9×13″ pan.
- Cover and let rise until puffy, about 30 minutes.
- Preheat oven to 350°F.
- Bake rolls for 18–20 minutes until golden brown and set.
Frosting
- Whisk 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth.2 tablespoons ground cinnamon, 1 cup powdered sugar
- Drizzle glaze over warm rolls and serve.