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.

Top view of warm baked pastries with icing.

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.

Freshly baked cinnamon rolls with a golden-brown color.

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)

These cinnamon rolls are fairly simple, but cinnamon rolls in general can be a little bit finicky.

I currently live at 30 feet above sea level and in a very warm, humid climate. So, if you live at a different altitude, in a different climate, or you’re even experiencing different weather, the recipe can change slightly.

Here are a few potential adjustments you may need to make:

Flour: I’ve used anywhere from 2½ cups of flour to over 4½ cups depending on where I’ve lived. My best tip is to start with less, then add more as needed.
Bake time and temp: If you live in the mountains, you will likely need to adjust both the oven temperature and the baking time. Check out this article on high altitude baking for more tips.

Totally! This cinnamon roll recipe makes an excellent make-ahead breakfast option and is perfect for Christmas morning.

To prep them ahead of time, assemble as directed, then bake at 325ºF for just 15 minutes. Cool the rolls completely, then place the whole pan into a freezer-safe bag and store in the freezer for up to 2 months.

When you’re ready to serve, thaw the rolls completely, then bake until golden-brown.

For more detailed instructions on par-baking and freezing, check out this post on how to freeze cinnamon buns.

If you don’t have instant yeast, you can use active dry yeast.

Activate it by dissolving it in the warm water and milk mixture (make sure it’s between 110°F to 115°F) and let it sit for about 5 minutes until frothy. Then proceed with the recipe as directed.

For extra soft rolls, make sure not to overbake them.

Also, adding an extra tablespoon of butter or using whole milk in place of some of the water can make a big difference in softness.

Yes, you can customize the filling to your liking. Try adding raisins, chopped nuts, or even a layer of cream cheese for a different twist.

Just be sure to distribute the fillings evenly for the best results.

Warm pastries with icing starting to melt.

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

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Close-up view of a freshly baked pastry with a swirl pattern, topped with a light layer of icing.

Easy Cinnamon Rolls

4.7 from 75 votes

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Author: Kimberly Vargo

Prep Time: 1 30

Cook Time: 25

Rise Time: 1

Total Time: 2 55

Servings: Servings

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 flour
3 tablespoons granulated sugar
2 ¼ teaspoons instant yeast
1 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 water
¼ cup whole milk
3 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 sugar
2 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 sugar
2 to 3 tablespoons whole milk
1 teaspoon pure vanilla extract
Spread the glaze over the slightly warm rolls and enjoy!

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.

Nutrition

Cinnamon Rolls