Homemade Cinnamon Rolls
Homemade Cinnamon Rolls
Soft, fluffy, and buttery cinnamon rolls with a sweet cinnamon-sugar filling and topped with a creamy glaze. Perfect for breakfast, brunch, or a cozy treat anytime.
Ingredients
For the Dough:
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1 cup warm milk (110°F / 43°C)
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2 1/4 tsp active dry yeast (1 packet)
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1/2 cup granulated sugar
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1/3 cup unsalted butter, melted
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1 tsp salt
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2 large eggs
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4 cups all-purpose flour
For the Filling:
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3/4 cup brown sugar, packed
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2 tbsp ground cinnamon
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1/4 cup unsalted butter, softened
For the Glaze:
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1 cup powdered sugar
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2–3 tbsp milk
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1/2 tsp vanilla extract
Instructions
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Prepare the Dough:
In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until frothy.
In a large mixing bowl, combine sugar, melted butter, salt, and eggs. Add yeast mixture and stir to combine. Gradually mix in flour until a soft dough forms. -
Knead the Dough:
Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size. -
Prepare the Filling:
In a small bowl, mix brown sugar and cinnamon. Spread softened butter over the rolled-out dough, then sprinkle evenly with the cinnamon-sugar mixture. -
Roll and Cut:
Roll the dough into a 16×12-inch rectangle. Starting from the long side, roll tightly into a log. Cut into 12 even rolls and place in a greased 9×13-inch baking dish. -
Second Rise:
Cover rolls and let rise for 30–45 minutes until puffy. -
Bake:
Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden brown. -
Prepare the Glaze:
While rolls are baking, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls after baking. -
Serve:
Enjoy warm for the best flavor and texture.
Equipment
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Mixing bowls (small & large)
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Whisk
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Measuring cups and spoons
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Rolling pin
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9×13-inch baking dish
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Knife or dough cutter
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Oven
Timing
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Prep Time: 25 minutes
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First Rise: 1–2 hours
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Second Rise: 30–45 minutes
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Bake Time: 20–25 minutes
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Total Time: 2–3 hours 30 minutes
Serving Size
Serves 12
Homemade Cinnamon Rolls
Equipment
- Mixing bowls (small & large)
- Whisk
- Measuring cups and spoons
- Rolling Pin
- 9x13-inch baking dish
- Knife or dough cutter
- Oven
Ingredients
- For the Dough:
- 1 cup warm milk 110°F / 43°C
- 2 1/4 tsp active dry yeast 1 packet
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
- For the Filling:
- 3/4 cup brown sugar packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter softened
- For the Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the Dough:
- In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine sugar, melted butter, salt, and eggs. Add yeast mixture and stir to combine. Gradually mix in flour until a soft dough forms.
- Knead the Dough:
- Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
- Prepare the Filling:
- In a small bowl, mix brown sugar and cinnamon. Spread softened butter over the rolled-out dough, then sprinkle evenly with the cinnamon-sugar mixture.
- Roll and Cut:
- Roll the dough into a 16x12-inch rectangle. Starting from the long side, roll tightly into a log. Cut into 12 even rolls and place in a greased 9x13-inch baking dish.
- Second Rise:
- Cover rolls and let rise for 30–45 minutes until puffy.
- Bake:
- Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden brown.
- Prepare the Glaze:
- While rolls are baking, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls after baking.
- Serve:
- Enjoy warm for the best flavor and texture.
Frequently Asked Questions (FAQs)
Can I make the dough ahead of time?
Yes. You can prepare the dough the night before, cover it tightly, and refrigerate. Let it come to room temperature before rolling and shaping.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount (2 1/4 tsp) and add directly to the dry ingredients. Reduce the first rise time slightly.
Can I use whole milk or non-dairy milk?
Yes. Whole, 2%, or plant-based milk like almond or oat milk works fine. Warm it to 110°F (43°C) for yeast activation.
Can I make these cinnamon rolls gluten-free?
Yes, with a gluten-free all-purpose flour blend that includes xanthan gum. Texture may be slightly different.
Can I add nuts or raisins to the filling?
Yes. Chopped pecans, walnuts, or raisins can be sprinkled over the cinnamon-sugar filling before rolling.
Can I freeze unbaked cinnamon rolls?
Yes. Assemble rolls, wrap tightly in plastic, and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
Can I freeze baked cinnamon rolls?
Yes. Cool completely, then wrap tightly and store in the freezer for up to 2 months. Reheat in the oven at 300°F (150°C) for 10–15 minutes.
Can I make the glaze thicker or thinner?
Yes. Add more powdered sugar to thicken or more milk to thin, adjusting to your desired consistency.
Can I bake in a round pan instead of 9×13-inch?
Yes. Use an 8- or 9-inch round pan. Rolls may be taller, so check for doneness after 25 minutes.
Can I reheat cinnamon rolls without drying them out?
Yes. Wrap in foil and warm in a 300°F (150°C) oven for 10–15 minutes, or microwave for 20–30 seconds.
How To Store Homemade Cinnamon Rolls
Refrigerator:
Store in an airtight container for up to 3–4 days. Reheat gently in the microwave or oven before serving.
Freezer:
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Unbaked rolls: Wrap tightly in plastic wrap and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.
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Baked rolls: Cool completely, wrap tightly in foil or plastic wrap, and freeze up to 2 months. Reheat in a 300°F (150°C) oven for 10–15 minutes.
Serving Tips:
For best flavor, enjoy warm with extra glaze or a pat of butter.
