Recipe
I can confidently say this is the best homemade cinnamon roll recipe you’ll ever try—soft, fluffy, and packed with warm, gooey cinnamon filling, topped with a creamy glaze that’s downright irresistible. What makes these rolls stand out?
The dough is made from scratch with simple pantry staples, and a special resting technique guarantees they bake up perfectly tender every time. I’ve been making these for years, and they’re always the star of weekend brunches and holiday mornings.
Imagine pulling apart a freshly baked roll, the aroma of cinnamon and butter filling the air, and biting into a pillowy, sweet masterpiece that’s still warm from the oven. Trust me, once you make these, they’ll become a family favorite. You’ve got this—let’s bake magic!
Ingredients
For the perfect homemade cinnamon rolls, quality ingredients are key. Using the right components guarantees soft, fluffy dough and a rich, gooey filling. Let’s break it down—here’s what you’ll need, plus insider tips to make your rolls unforgettable.
For the Dough:
- Warm milk (110°F) – Activates the yeast for a perfect rise. Use whole milk for extra richness.
- Granulated sugar – Feeds the yeast and adds a touch of sweetness.
- Active dry yeast – The backbone of your dough. Make sure it’s fresh for the best results.
- Unsalted butter, melted – Adds richness and tenderness. Salted butter can work, but adjust the added salt in the recipe.
- Egg, room temperature – Binds the dough and adds structure.
- All-purpose flour – The standard for a soft, pliable dough. Bread flour can also work for extra chewiness.
- Salt – Balances the sweetness and enhances flavor. Don’t skip it!
For the Filling:
- Unsalted butter, softened – Spreads evenly and creates that gooey layer.
- Brown sugar – Adds depth with its molasses notes. Dark brown sugar gives a richer flavor, but light works too.
- Ground cinnamon – The star of the show. Use a high-quality cinnamon for the best aroma and taste.
- Pinch of salt – Enhances the sweetness and balances the spices.
For the Glaze:
- Powdered sugar – Creates a smooth, sweet glaze.
- Milk or heavy cream – Thins the glaze to the perfect consistency. Heavy cream makes it richer.
- Vanilla extract – Adds a warm, aromatic flavor. Use pure vanilla for the best results.
Pro Tips & Swaps:
- No active dry yeast? Instant yeast works too—just skip the proofing step.
- Out of brown sugar? Mix 1 cup granulated sugar with 1 tablespoon molasses.
- Elevate your glaze with a splash of orange zest or a pinch of cinnamon for extra flair.
- For a dairy-free version, use plant-based milk and butter substitutes.
Stick to these ingredients, and you’ll have cinnamon rolls that rival any bakery’s. Don’t forget—freshness and quality make all the difference!
How to Make the Best Cinnamon Roll Baking Guide
– Prepare Your Dough: Start by combining warm milk, yeast, and a pinch of sugar in a bowl. Let it sit for about 5 minutes until it becomes frothy. This activates the yeast, which is essential for a soft, airy dough.
In a separate bowl, mix flour, sugar, and salt. Then, add the yeast mixture, softened butter, and eggs. Knead until the dough is smooth and elastic—about 8-10 minutes by hand or 5-7 minutes with a mixer. Pro tip: If the dough feels sticky, add a tablespoon of flour at a time until it’s manageable.
– Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1-1.5 hours. It should double in size.
Watch-out warning: Avoid placing it in a drafty area, as it can slow down the rise.
– Roll and Fill: Once the dough has risen, roll it out on a floured surface into a rectangle about ¼-inch thick. Spread softened butter evenly over the surface, leaving a small border around the edges.
Sprinkle generously with a mixture of brown sugar and cinnamon. Pro tip: Add a pinch of nutmeg or cardamom to the cinnamon sugar for extra warmth.
– Shape the Rolls: Starting from the longer side, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into even slices, about 1.5 inches thick.
Place them in a greased baking dish, leaving space between each roll to expand.
– Second Rise: Cover the rolls with a towel and let them rise again for 30-45 minutes. They should puff up and look pillowy.
Visual cue: If they’ve doubled in size and spring back slightly when touched, they’re ready to bake.
– Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they’re golden brown on top.
Flexibility: If using a glass or dark baking dish, reduce the oven temperature by 25°F (15°C) to prevent over-browning.
– Make the Glaze****: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more sugar for a thicker one.
Pro tip: Add a teaspoon of softened cream cheese to the glaze for a creamy tang.
– Finish and Serve: Once the rolls are out of the oven, let them cool for 5 minutes before drizzling the glaze over the top. Serve warm and enjoy the gooey, aromatic goodness!
Watch-out warning: Letting them cool briefly prevents the glaze from melting off completely.
Nutrition
Cinnamon rolls can be a delicious treat, but it’s important to be mindful of their nutritional content. Here’s a breakdown per serving:
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Sugar | Protein |
|---|---|---|---|---|---|---|---|
| 300 | 10g | 6g | 30mg | 250mg | 45g | 20g | 5g |
Chef Tips
When you’re making cinnamon rolls at home, I always recommend using fresh yeast for the dough—it makes a noticeable difference in texture.
Roll the dough evenly to avoid thick or thin spots, and don’t skimp on the cinnamon-sugar filling.
Proof the rolls in a warm spot for maximum rise.
Brush them with melted butter after baking for a glossy finish.
Serve warm for the best experience.
Frequently Asked Questions
Can I Use a Bread Machine for This Recipe?
Yes, I can use a bread machine for this recipe. I’ll add the dough ingredients to the machine and let it mix and knead. Once it’s done, I’ll shape the rolls, add the filling, and bake them.
How Do I Store Leftover Cinnamon Rolls?
I’d store leftover cinnamon rolls in an airtight container at room temp for 2 days or in the fridge for up to 5 days. You can also freeze them for 3 months—just thaw and reheat when you’re ready.
Can I Freeze the Dough for Later Use?
Yes, I can freeze the dough for later use. I’ll shape it into rolls, place them on a baking sheet to freeze solid, then transfer them to a freezer bag. They’ll keep for up to a month.
What’s the Best Way to Reheat Cinnamon Rolls?
I’d reheat cinnamon rolls by warming them in the oven at 350°F for about 5-10 minutes to keep them soft. If I’m in a rush, I’ll microwave them for 15-20 seconds, but they can get a bit chewy.
Can I Substitute Instant Yeast for Active Dry Yeast?
Yes, I can substitute instant yeast for active dry yeast, but I’ll use about 25% less since it’s more potent. I won’t need to proof it first—just mix it straight into my dry ingredients.
