Cinnamon Rolls
Make the best homemade cinnamon rolls with this easy, family-favorite recipe. Soft, fluffy, and topped with luscious icing, these cinnamon rolls are perfect for any breakfast or brunch.
There’s something magical about the smell of freshly baked cinnamon rolls wafting through the house, isn’t there?
This recipe has been a beloved staple in my family for over 10 years, bringing warm, gooey goodness to countless breakfasts and brunches.
The combination of soft, fluffy dough, swirled with a generous layer of cinnamon and sugar, and topped with a luscious icing, makes these rolls absolutely irresistible.
I’ve made these homemade cinnamon rolls so many times that I could probably bake them with my eyes closed!
They’re a family favorite, and I’m excited to share this tried-and-true recipe with you.
Whether you’re an experienced baker or a newbie in the kitchen, you’ll find that these homemade cinnamon rolls are not only delicious but also fun and satisfying to make.
Looking for other breakfast recipes to try. Check out our Buttermilk Pancakes or Cinnamon Bread.
Tips for Perfect Cinnamon Rolls
Tips
Proper Dough Consistency: When mixing the dough, add flour gradually. The dough should be soft and slightly sticky but not overly wet.
Cutting the Rolls: For the perfect slice, use dental floss to cut the rolled dough. Slide the floss under the roll, cross it over the top, and pull tight. Or, try the pizza cutter method that I used for our carrot cake cinnamon rolls.
Baking: Keep an eye on your rolls towards the end of the baking time. Bake until they are golden brown, usually 20 to 30 minutes. Overbaking can dry them out, so it’s better to check a little earlier.
Icing: Spread the vanilla icing on the rolls while they are still slightly warm. This allows it to melt a bit and seep into the rolls, adding extra moisture and sweetness.
Storage and Reheating
Storage: Finished cinnamon rolls will last in an airtight container in the fridge for 3-4 days. You can also leave them unfrosted and store them at room temperature for 2-3 days.
Freezing: Cinnamon rolls can be frozen, but I recommend doing so without the icing. To freeze the rolls, let them cool completely, wrap them tightly in a couple layers of plastic wrap followed by a layer of aluminum foil, then store them for up to 1 month.
Reheating: To warm your cinnamon rolls, let them thaw fully in the fridge if frozen, then warm either in the microwave or oven and add the icing before serving!
FAQs (Frequently Asked Questions)
Other Great Breakfast Recipes to Try
Looking for more delicious breakfast ideas? Check out more of our favorite recipes:
More Cinnamon Roll Recipes to Try
Ingredients
For the Cinnamon Roll Dough:
- 2 ½ to 3 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 ¼ teaspoons instant yeast, 1 standard packet
- 1 teaspoon salt
- ½ cup water
- ¼ cup whole milk
- 3 tablespoons unsalted butter, softened
- 1 large egg, lightly beaten (at room temperature)
For the Filling:
- 3 tablespoons unsalted butter, softened
- ½ cup light brown sugar, packed (or more to taste)
- 2 to 3 tablespoons ground cinnamon, adjust to taste
For the Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons whole milk, adjust to desired consistency
- 1 teaspoon pure vanilla extract
Instructions
Prepare the Dough:
- Lightly grease a 9×13-inch baking dish and set aside.
- In the bowl of a stand mixer, combine 2 ½ cups of flour, granulated sugar, yeast, and salt.2 ½ to 3 ½ cups all-purpose flour3 tablespoons granulated sugar2 ¼ teaspoons instant yeast1 teaspoon salt
- In a microwave-safe bowl or over the stovetop, heat the water, milk, and 3 tablespoons of butter until it reaches 110°F to 115°F.½ cup water¼ cup whole milk3 tablespoons unsalted butter
- Pour the warm water mixture into the dry ingredients in the stand mixer. Add the beaten egg.1 large egg
- Using a dough hook, mix on low speed until the dough starts to come together. If the dough is too wet, gradually add more flour, 1 tablespoon at a time, until a soft, smooth, and elastic dough forms.
- Continue to mix on medium-low speed for 5-6 minutes. Allow the dough to rest in the bowl for 3-5 minutes.
Roll Out the Dough:
- Turn the rested dough out onto a lightly floured surface. Use a rolling pin to roll it into a rectangular shape, about ¼-inch to ½-inch thick.
Add the Filling:
- Spread the softened butter evenly over the rolled-out dough.3 tablespoons unsalted butter
- Sprinkle the brown sugar and cinnamon evenly over the buttered surface.½ cup light brown sugar2 to 3 tablespoons ground cinnamon
Shape the Rolls:
- Starting from the long side, tightly roll the dough into a log, keeping the filling inside.
- Use a sharp knife or dental floss to cut the rolled dough into 12 equal pieces.
Rise:
- Arrange the cut rolls in the prepared baking dish. Cover with a clean towel and place in a warm, draft-free area to rise until doubled in size, about 1-2 hours.
- Preheat your oven to 350°F during the last 15 minutes of rising.
Bake:
- Bake the rolls in the preheated oven for 20-30 minutes or until they are golden brown.
- Remove from the oven and let the rolls cool slightly before adding the glaze.
Make the Glaze:
- In a small bowl, whisk together powdered sugar, 2 tablespoons of milk, and vanilla. Adjust the consistency with more milk if needed.1 cup powdered sugar2 to 3 tablespoons whole milk1 teaspoon pure vanilla extract
- Spread the glaze over the slightly warm rolls and enjoy!
Suggested Equipment
Notes
- Environmental factors cause the amount of flour required to vary slightly by region. We’ve linked to a great resource in the FAQs section of the post.
- We have not tried to substitute ingredients such as gluten-free flour, bread flour, almond milk, soy milk, etc. and cannot provide recommendations on the use of alternate ingredients.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cinnamon roll. Actual calories will vary.
- For more glaze, make a double batch.
Very easy. wonderful aroma while baking reminded me as a child while Mom making them. Soft, fluffy and taste wonderful.
Delicious! Very happy with this recipe. My mixer couldn’t handle the dough so I had to knees by hand. Still turned out great and I got a quick arm workout! 😂
Thank you DeDe, we’re thrilled you enjoyed the cinnamon rolls and got an arm workout as well lol! Have a lovely day 🙂
Does any ingredients have to be at room temperature?
Hi Kelsey!
The butter needs to be softened and the milk and water should be warmed. That’s listed in the recipe, so as long as you follow it, you should be good! I always use an egg right out of the fridge. It would work fine at room temperature, too. Although, it’s not necessary. Hope that helps! 🙂
These are perfect! 😋
I followed the recipe with active yeast, I don’t have a stand mixer so I used my bread machine for mixing and kneading then let it rest 5 minutes rolled out, added filling rolled up and cut into rolls.
My house is cold so I placed plastic wrap (sprayed with Pam) on the top and placed in my microwave and prompt the door with the end of a spoon so the light would stay on, (that’s how I get my breads to rise)🤷🏻♀️ I set my timer for 1 hour to rise then baked at 350’ for 25 minutes let cool and topped with icing.
I love baking breads (I’m not that good at it yet) and I never uses my bread machine I don’t like the breads I’ve baked in it, this was my first time to use it for mixing and kneading and it worked! 😉
Hi Carol!
Thanks so much for the comment! I love your workaround for proofing dough in the microwave. That’s a great tip!
I use our new bread maker more for kneading than actually making bread. Lol! It comes in handy. We’re so happy the cinnamon rolls turned out and that you enjoyed them. Have a wonderful evening! 🙂
I just wanted to say they are so easy to make and that is alot I am terrifed of yeast dough but I did activate it separately and worked wonderfully also I let them raise on the stove my family loved them they were gone by the next day been requested to please make more I would recommend this recipe to anyone !
Hi Shirley!
We are so happy to hear that, and thrilled that your family enjoyed the cinnamon rolls! 🙂 Thank you so much for coming back to comment. We hope you have a wonderful week!
HI there – Can I let the cinnamon roles sit for awhile before they bake? Am planning on making these before going over to a friend’s house to bake, but don’t want them to over-proof and mess them up!
Hi Terri!
That’s a great question! I wouldn’t leave them too long; otherwise, you do run the risk of them overproofing. An extra 20-30 minutes probably wouldn’t hurt, but I wouldn’t leave them much longer. 🙂
Hi can you tell me how to replace active or dry yeast with a starter? I have a sour dough starter I’d like to use when baking these cinnamon rolls.
Good Morning Sandy, that’s a great question. Kim and I chatted and we both came to the same conclusion. Unfortunately, we’re not sure if that’s possible with our recipe. So, I have provided 2 links to 2 different sites with sourdough cinnamon roll recipes. I hope this information helps and we wish you a lovely day 🙂
https://www.theclevercarrot.com/2017/12/how-to-make-sourdough-cinnamon-rolls-step-by-step-guide/
https://www.kingarthurflour.com/recipes/sourdough-cinnamon-buns-recipe
Thank you for sharing this recipe. My family has been extremely pleased with the results every time, and wait the next batch on edge! I have been happy to serve them this greatness thanks to this post! Great recipe, and I will look into your others. Keeping sweet hunters happy!
Hello, I am wondering if there’s a way to make these using a hand mixer. I don’t have a stand mixer and I know they are expensive… what did they do in the days before stand mixers? Lol!
Good question, Joanna! I asked Kim and she said you can use a hand mixer. With that being said, you will still need to use a dough hook and a good motor (on your hand mixer) for the kneading part. If you’re concerned about burning out your mixer on the kneading step, just use your hands to knead the dough. I hope this information helps and we wish you a lovely day 🙂
Hi!!!!
The best recipe that I’ve tried! Fluffy, thick and sooo delicious! Thank you for the recipe.
Lory
Got a new stand mixer this weekend. Never made cinnamon rolls before, so this was my first try. These came out wonderful. Thank you for making my first experience a wonderful one.
First time making cinnamon rolls and this easy recipe did not disappoint. Thanks for sharing
Are these really supposed to have that much cinnamon in them? I ended up using about 2.5 tablespoons because I ran out and I’m happy I didn’t do the full 4-5 because my kids were complaining that the rolls burn their tongues. I liked them, but they were definitely VERY cinnamon-y. And I did do the full 1/2 cup brown sugar, so it probably would have been even more overwhelming with only 1/4 cup.
Hi Claire! Yes, these cinnamon rolls are supposed to have a lot of cinnamon. Our family likes a lot of cinnamon flavor and less of a bready dessert. Please use the amount of seasonings (cinnamon, sugar, etc.) in the recipe as a guideline, but adjust as needed. Some people prefer differing amounts of flavors, so definitely make it with your family in mind. 🙂
Thank you so much! These were really delicious even with a lot of cinnamon (I’ll try less next time though). So delicious I made a second batch with strawberry jam in them the same night. Thanks for sharing!
Hi, thought I would share my make the night before steps with everyone who likes sleeping in in the mornings as I do.
Placing my rolls in a greased glass baking dish/pan I then cover with lint free dish towel, set on upper rack in my oven and then place a large pan of very hot tap water in the bottom of my oven and shut the door. In 20 to 30 minutes my rolls have risen more than twice their sizes (which is ok cause they shrink a bit in the fridge over night) I wrap my rolls in the pan tightly with plastic wrap forcing any and all air pockets out, working in sections from one end to the other till fully sealed. I place in fridge till morning when I then take them out and do the oven, pan of hot water trick to get them room temp and let them rise back up. I then bake as directed adding 3 to 5 minutes more since the centers are cooler when starting.
I usually can have the rolls done within an hour from the moment my kids force me out my bed.
Hope this helps other non-morning people out their.
Did I miss the rise instructions in the reciepe? It just said to mix the dough, roll it out and put it in the oven! The dough needs time to rise
Good Morning, Amber, yes you did miss something. On the recipe card, right under the “Rise” section, it explains to place the cinnamon rolls in a warm, draft-free place and allow to rise until doubled in size. It’s the first instruction under the “Rise” section, so I’m not sure how that went unseen. However, I went ahead and verified everything is correct on the recipe card. Have a great day.