There are few things that make a kitchen feel cozier than the smell of cinnamon rolls baking in the oven. The soft, fluffy dough, the buttery cinnamon sugar swirl, and the creamy glaze on top—it’s pure magic.
I’ll admit, the first time I made them, I was intimidated. Working with yeast felt tricky, and I wasn’t sure I’d get that bakery-style softness. But once I realized how forgiving the dough actually is, cinnamon rolls became one of my favorite weekend bakes.
With a little patience, you’ll end up with a tray of rolls that are fluffy, golden, and so much better than anything from a can.
Ingredients You’ll Need
For the dough:
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm milk (about 110°F)
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon salt
The filling:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
For the glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Waking Up the Yeast
Like most great breads, cinnamon rolls start with yeast. Mix warm milk, sugar, and yeast in a small bowl and let it sit for 5–10 minutes. It should look foamy and bubbly—that’s how you know the yeast is alive and ready to work. If it doesn’t foam, don’t panic—just start again with fresh yeast. This step makes all the difference in ensuring your rolls rise beautifully.
Mixing and Kneading the Dough
In a large bowl, combine the yeast mixture with melted butter, eggs, and salt. Add the flour gradually, stirring until a soft dough forms. Knead it on a lightly floured surface for about 8–10 minutes, or use a stand mixer with a dough hook for 5 minutes.
The dough should be smooth, elastic, and slightly tacky, but not sticky.
Once kneaded, place it in a greased bowl, cover with a clean towel, and let it rise in a warm spot until doubled in size—usually about 1 ½ hours. This is the part where your kitchen starts to feel like a bakery in the making.
The Buttery Cinnamon Filling
While the dough is rising, prepare the filling. In a small bowl, mix the softened butter with brown sugar and cinnamon. It should form a rich, fragrant paste that spreads easily. This mixture is the heart of the cinnamon roll—the reason you get those gooey, spiced swirls in every bite.
Rolling, Filling, and Slicing
Once the dough has risen, punch it down gently and roll it out into a rectangle, about 12×18 inches. Spread the cinnamon-sugar butter mixture evenly across the surface.
Now comes the fun part: rolling it up. Start from the long side and roll tightly into a log. Slice into 12 even pieces. If you want perfectly uniform rolls, use unflavored dental floss—it cuts cleanly without squishing the dough.
Place the rolls cut-side up in a greased 9×13-inch baking dish. Cover again and let them rise for another 30–40 minutes, until puffy.
Baking to Golden Perfection
Preheat the oven to 350°F. Bake the rolls for 22–25 minutes, until golden brown on top. The smell that fills the kitchen is unreal—warm cinnamon, sweet sugar, and buttery dough all mingling together.
Don’t overbake; you want them soft in the center. If the tops brown too quickly, cover loosely with foil.
The Sweet Glaze
While the rolls bake, whisk together powdered sugar, milk, and vanilla to make a smooth glaze. Pour it over the rolls while they’re still warm so it seeps into the swirls. For a thicker topping, wait until the rolls have cooled slightly before glazing.
If you prefer cream cheese frosting, swap the glaze for 4 ounces of softened cream cheese mixed with butter, powdered sugar, and vanilla. It’s rich, tangy, and decadent.
Variations Worth Trying
Cinnamon rolls are already perfect, but you can change them up:
- Pecan Cinnamon Rolls – Sprinkle chopped pecans over the filling.
- Apple Cinnamon Rolls – Add finely diced apples to the filling.
- Pumpkin Cinnamon Rolls – Mix pumpkin puree and pumpkin spice into the filling.
- Overnight Cinnamon Rolls – Prepare the rolls the night before, refrigerate, and bake in the morning.
Tips From My Kitchen
Through trial and error, here’s what I’ve learned:
- Use room-temperature eggs; cold ones can slow the yeast.
- Don’t skimp on the filling—generous layers mean gooey swirls.
- Let the dough rise fully both times; patience pays off with fluffiness.
- For extra softness, brush the rolls with melted butter right out of the oven.
- Cinnamon rolls taste best fresh, but they reheat beautifully in the microwave for 15 seconds.
Why You’ll Love This Recipe
These cinnamon rolls are everything you want them to be: fluffy, buttery, and full of cinnamon sweetness. They’re a little project, but one that’s worth every step. The process is as comforting as the final result—mixing, rolling, waiting, and finally pulling golden spirals out of the oven.
One of the other variations I recommend you try are the sourdough pancakes.
