Oh, cinnamon rolls—there’s just something so comforting about their sweet, cinnamon-swirled goodness fresh from the oven. I absolutely love this Cinnamon Rolls Recipe because it hits that perfect balance between fluffy dough and rich, buttery filling. Whether you’re making a cozy weekend breakfast or celebrating a special occasion, these rolls will fill your kitchen with that irresistible aroma and fill everyone’s hearts (and bellies!) with joy.
When I first tried making cinnamon rolls at home, I was amazed at how much better they tasted than store-bought ones. Plus, making them from scratch is easier than you might think, especially with this recipe to guide you. You’ll find that this Cinnamon Rolls Recipe is a total game changer—warm, gooey, and topped with just the right amount of glaze or frosting to satisfy your sweet tooth.
Why You’ll Love This Recipe
- Perfectly Soft Dough: The dough is tender and light, making each bite melt in your mouth.
- Rich Cinnamon Filling: The brown sugar and cinnamon blend creates that classic, cozy flavor we all crave.
- Easy to Customize: You can swap the glaze with cream cheese frosting for extra indulgence.
- Great for Any Occasion: Whether it’s brunch, a holiday treat, or a rainy day pick-me-up, these rolls fit right in.
Ingredients You’ll Need
These simple ingredients come together beautifully to create classic cinnamon rolls. A little tip: using fresh yeast and room-temperature milk really boosts the dough’s texture and rise, so keep that in mind when you shop.
- Warm water: Perfect at 110°F to activate the yeast without killing it.
- Active dry yeast (or instant yeast): The magic behind the fluffy rise.
- Granulated sugar: Adds subtle sweetness and feeds the yeast.
- Melted butter or coconut oil: Adds richness and tenderness to the dough.
- Milk at room temperature: Helps create a soft dough that’s easy to work with.
- Sea salt: Balances sweetness and enhances flavor.
- All-purpose flour: The base of your dough—flour is your friend here.
- Dark brown sugar: For a deep, caramel-y sweetness in the filling.
- Cinnamon: The star spice that makes these rolls unforgettable.
- Powdered sugar: For the silky glaze that finishes it off.
- Vanilla extract: Adds a lovely aroma and flavor to the glaze.
- Milk (for glaze): To get that perfect drizzle consistency.
Variations
I love mixing things up with this Cinnamon Rolls Recipe depending on the mood or season. You’ll find it’s so easy to tweak that the rolls feel fresh every time you make them.
- Swapping Butter for Coconut Oil: I tried coconut oil once and the rolls had a lovely hint of tropical flavor—perfect if you’re after a dairy-free option.
- Adding Nuts or Raisins: Tossing in chopped pecans or plump raisins into the filling adds a nice texture contrast and makes the rolls extra special.
- Cream Cheese Frosting Instead of Glaze: My family goes crazy for cream cheese frosting—it adds tangy richness that pairs beautifully with cinnamon.
- Using Whole Wheat Flour: For a heartier, nuttier roll, I sometimes swap half the flour with whole wheat—it’s a nice way to sneak in some whole grains.
How to Make Cinnamon Rolls Recipe
Step 1: Activate the Yeast
Start by stirring warm water, yeast, and sugar in a small bowl and let it rest for about 5 minutes. You’ll know it’s ready when it turns foamy on top—this means your yeast is alive and will help your dough rise beautifully. If it doesn’t foam, your yeast might be old or water too hot, so don’t skip this step!
Step 2: Mix and Knead Your Dough
Next, combine melted butter, room temperature milk, sugar, and salt in a bowl, then add your foamy yeast mixture. In a separate large bowl, place your flour and pour the wet ingredients on top. Stir until combined—it will be sticky, so get your hands involved and knead on a floured surface for 3-4 minutes until smooth. Don’t be afraid to sprinkle extra flour as you go, but keep it minimal to keep the dough nice and soft.
Step 3: Let It Rise Until Doubled
Brush a clean bowl with butter and tuck your dough ball inside. Cover it with plastic wrap and find a warm, cozy spot in your kitchen to let it rise for about an hour. Patience really pays off here—when the dough doubles in size, you know it’s ready for the next step.
Step 4: Roll Out and Add Your Filling
After punching down the dough, roll it out on a floured surface into a large rectangle, about 20×14 inches. Brush it with melted butter, then sprinkle the cinnamon and dark brown sugar mixture evenly, leaving about half an inch from the edges. This filling is where the magic happens—don’t be shy with it!
Step 5: Roll Up and Slice
Starting from the shorter side, roll the dough tightly into a log. Use a sharp knife to slice it into 12 equal rolls—each one a little bundle of cinnamon goodness. Place them cut side up in your greased baking dish, cover, and let them rise for another hour. This second rise is crucial for those pillowy soft rolls that everyone loves.
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F. Uncover the rolls and bake them for 25-30 minutes or until they’re lightly golden on top. That golden hue tells you it’s time to pull them out—resist the urge to open the oven door too often, or they might not rise as well.
Step 7: Glaze and Serve
While the rolls cool for about 10 minutes (the hardest wait, I promise), whisk together powdered sugar, milk, and vanilla to make a smooth glaze. Drizzle it generously over the warm rolls, or try swapping in cream cheese frosting if you want to up the indulgence factor. Get ready for the best cinnamon rolls you’ve ever tasted!
Pro Tips for Making Cinnamon Rolls Recipe
- Check Yeast Freshness: If your yeast doesn’t foam in warm water with sugar, it’s time to toss it—it won’t rise properly.
- Work Quickly With Dough: Knead and roll it out soon after mixing to keep the dough springy and easy to handle.
- Warm Spot for Rising: I put my dough near the oven with the light on or on top of the fridge to get a steady, gentle warmth.
- Don’t Overbake: Pull the rolls out when lightly golden to avoid drying them—moist, soft rolls are what we’re after.
How to Serve Cinnamon Rolls Recipe
Garnishes
I usually keep it classic with a simple glaze, but sometimes I sprinkle a pinch of extra cinnamon on top or add chopped nuts for crunch. For holidays, a dusting of powdered sugar can look lovely and add an extra touch of sweetness.
Side Dishes
These cinnamon rolls are heavenly on their own, but I love pairing them with a rich cup of coffee or a creamy latte. For a brunch, fresh fruit like berries and a glass of freshly squeezed juice balance the sweetness perfectly.
Creative Ways to Present
For birthday breakfasts or special treats, I’ve arranged rolls in a circular pan and added small dollops of cream cheese frosting between them for a pull-apart bundt cake effect. You can also add fresh fruit like sliced strawberries on top for an extra festive touch.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cinnamon rolls in an airtight container at room temperature for up to two days. Wrapping them tightly keeps them soft and prevents drying out. They’re still pretty tasty reheated even after a couple of days.
Freezing
To freeze, I slice the unbaked rolls and place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. You can then bake them straight from the freezer by adding a few extra minutes to the baking time. This trick has saved me for surprise guests!
Reheating
Reheat in a warm oven at 300°F for about 10 minutes or microwave for 20-30 seconds. This brings back that soft, gooey texture like they’re freshly baked. Adding a little extra drizzle of glaze or a dab of butter after reheating is my personal touch.
FAQs
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Can I make cinnamon rolls without yeast?
While you can find yeast-free cinnamon roll recipes, the classic fluffy texture comes from using yeast. This recipe relies on yeast to rise and create that soft, airy dough. For a quicker alternative, consider a baking powder-based cinnamon roll, but expect a different texture.
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How do I know when the dough has risen enough?
The dough should roughly double in size and look puffy. You can gently press a finger into the dough; if the indentation remains and doesn’t spring back immediately, it’s ready for the next step.
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Can I prepare cinnamon rolls the night before baking?
Absolutely! After assembling the rolls in the pan, cover them tightly and refrigerate overnight. In the morning, let them come to room temperature and rise a bit before baking. This slow rise deepens the flavor and fits perfectly into a busy schedule.
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What’s the best frosting for cinnamon rolls?
Cream cheese frosting is my personal favorite for its tangy richness, but a simple powdered sugar glaze also works wonderfully if you prefer a lighter touch. Both complement the cinnamon filling beautifully—you can’t go wrong either way!
Final Thoughts
Making this Cinnamon Rolls Recipe has become one of my favorite kitchen rituals—there’s something so satisfying about rolling, slicing, and baking these golden swirls of comfort. I hope you’ll give it a try because nothing beats the warmth of homemade cinnamon rolls shared with family or friends. Trust me, once you have a batch of these in your oven, you’ll wonder why you didn’t start sooner!
Print
Cinnamon Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 cinnamon rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
This classic Cinnamon Rolls recipe yields soft, fluffy, and sweet rolls loaded with a perfect cinnamon and brown sugar filling. Baked until golden and topped with a smooth vanilla glaze or cream cheese frosting, these rolls are an ideal treat for breakfast or a cozy dessert. The dough is made with yeast for that wonderful airy texture, and the cinnamon-sugar filling creates a warm, comforting flavor.
Ingredients
Yeast
- 1/2 cup warm water, 110°F
- 1 (1/4-ounce) package active dry yeast or instant yeast
- 1 teaspoon granulated sugar
Dough
- 1/3 cup melted butter or coconut oil, plus more for brushing
- 1/2 cup milk, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon sea salt
- 2 3/4 cups all-purpose flour, plus more for kneading
Filling
- 1/2 cup dark brown sugar
- 1 1/2 tablespoons cinnamon
Glaze
- 1 1/2 cups powdered sugar, sifted
- 3 to 4 tablespoons milk
- 1/2 teaspoon vanilla extract
Other Frosting Options
- 1 recipe Cream Cheese Frosting (optional, instead of glaze)
Instructions
- Prepare the baking dish: Grease an 8×11 or 9×13-inch baking dish thoroughly to prevent sticking and for easy removal of rolls after baking.
- Activate the yeast: In a small bowl, combine warm water (110°F), yeast, and sugar. Stir gently and let sit for about 5 minutes until the yeast becomes foamy, indicating it is active and ready to use.
- Make the dough: In a medium bowl, whisk together the melted butter, room temperature milk, sugar, and salt. Add the foamy yeast mixture. Place the flour in a large bowl, then pour the wet ingredients over it. Stir to combine; the dough will be sticky. Transfer dough to a floured surface and knead for 3 to 4 minutes until smooth, adding flour as necessary. Shape the dough into a ball.
- First rise: Lightly butter a large bowl and place the dough inside, turning once to coat. Cover the bowl tightly with plastic wrap and set in a warm spot for approximately 1 hour, or until the dough doubles in size.
- Prepare filling: In a small bowl, mix together dark brown sugar and cinnamon until evenly combined.
- Shape rolls: Punch down the risen dough and roll out on a lightly floured surface into a 20×14-inch rectangle. Brush the surface with 2 tablespoons melted butter, then evenly sprinkle the cinnamon sugar mixture over the dough, leaving about ½ inch margin at the edges.
- Form rolls: Starting from one of the short ends, tightly roll the dough into a log. Using a sharp knife, cut the log into 12 equal slices. Arrange the rolls cut-side up in the prepared baking dish, cover, and let them rise again for 1 hour.
- Preheat oven: Set the oven temperature to 350°F (175°C) to prepare for baking.
- Make glaze: In a medium bowl, whisk together powdered sugar, 3 tablespoons milk, and vanilla extract until smooth. Add more milk if needed for desired consistency. Alternatively, prepare cream cheese frosting to use instead of glaze.
- Bake: Remove the cover from the rolls and bake for 25 to 30 minutes until the tops are lightly golden and cooked through.
- Cool and finish: Let the cinnamon rolls cool for 10 minutes after baking. Drizzle the prepared glaze or spread cream cheese frosting over the warm rolls before serving for a delicious finish.
Notes
- Warm the water to exactly 110°F to properly activate the yeast without killing it.
- Kneading adds gluten for structure; avoid adding too much flour which makes rolls dense.
- Make sure the dough doubles in size during rises for light texture.
- Use a sharp knife or dental floss to slice rolls for clean edges.
- The glaze consistency can be adjusted by adding milk gradually.
- For richer flavor, substitute butter in dough with coconut oil or use half and half milk or cream.
- Roll size can be adjusted but bake time may vary accordingly.
- If not serving immediately, store rolls in an airtight container and reheat before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 20g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
