Nora
Soft, gooey, and drenched in vanilla glaze—classic Cinnamon Rolls are the warm, swirled indulgence that makes any morning feel special. Whether you’re baking for a weekend brunch or prepping a sweet surprise, this recipe delivers bakery-style rolls right from your oven.
The comforting aroma of cinnamon sugar bubbling through rich, buttery dough is unmatched. These rolls bake up fluffy with golden edges and a rich swirl of brown sugar-cinnamon filling. And that silky glaze? It melts right into each spiral, making every bite irresistible.
What Is the Cinnamon Roll?
A cinnamon roll is a sweet, yeast-leavened pastry filled with a mixture of cinnamon, sugar, and butter, then rolled, sliced, and baked until golden. Finished with a drizzle or full coat of glaze, it’s a comforting staple in American breakfast baking.
Why You’ll Love This Recipe
These Cinnamon Rolls rise beautifully, yielding pillowy-soft centers with just the right chew. The filling is rich and gooey without being overly sweet, and the vanilla glaze is smooth and pourable. This recipe also scales well and reheats like a dream—perfect for weekend batch baking or holiday mornings.
Ingredients for Cinnamon Rolls
Dough
- 1 cup warm milk (110°F)
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 tsp salt
Filling
- 1 cup brown sugar, packed
- 2 1/2 tbsp ground cinnamon
- 1/3 cup unsalted butter, softened
Glaze
- 1 1/2 cups powdered sugar
- 2 tbsp unsalted butter, melted
- 2-3 tbsp milk
- 1 tsp vanilla extract
How To Make the Cinnamon Rolls
Step 1: Activate the Yeast
In a bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy. Stir in sugar, melted butter, and eggs.
Step 2: Make the Dough
Add flour and salt. Mix until a dough forms. Knead for 6–8 minutes until smooth. Cover and let rise in a greased bowl for 1 hour or until doubled.
Step 3: Roll and Fill
Roll dough into a 16×12-inch rectangle. Spread softened butter evenly. Sprinkle with brown sugar and cinnamon mixture.
Step 4: Shape the Rolls
Roll dough tightly into a log. Slice into 12 rolls and place in a greased 9×13-inch pan. Cover and let rise another 30–40 minutes.
Step 5: Bake
Bake at 350°F (175°C) for 25–28 minutes or until golden brown.
Step 6: Glaze
Mix powdered sugar, melted butter, milk, and vanilla. Pour over warm rolls and let soak in.
What to Serve with Cinnamon Rolls
Cinnamon Rolls pair perfectly with scrambled eggs or a savory quiche to balance the sweetness. Fresh fruit or a tangy citrus salad adds a refreshing contrast. For drinks, try a bold coffee or chai latte.
Top Tips for Perfecting Cinnamon Rolls
- Use room temperature ingredients to ensure even mixing.
- Let the dough rise in a warm, draft-free place.
- Roll tightly but gently to avoid gaps in the swirl.
- Don’t overbake—they should be lightly golden, not brown.
- Glaze while warm so it seeps into every swirl.
Storage Instructions
Store leftover Cinnamon Rolls in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Reheat in the microwave for 20–30 seconds. To freeze, wrap individually and store for up to 2 months. Thaw overnight and warm before serving.
FAQs
All-purpose flour is ideal. It provides the right balance of softness and structure. Bread flour can be used for a chewier texture, but it may reduce the roll’s tenderness.
Yes! Assemble the rolls, cover tightly, and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking the next day.
Use a baking powder-based dough for a quicker alternative. It won’t be as fluffy, but it’s still delicious for a fast version.
Don’t overbake, and glaze while warm. You can also pour a bit of cream over the rolls before baking for added moisture.
Yes, freeze them baked or unbaked. Wrap well and thaw overnight. Reheat baked rolls in the oven or microwave for best texture.
Your yeast may have been expired or water too hot. Make sure the environment is warm and draft-free for rising dough.
Want More Dessert Ideas?
If you love cinnamon-forward bakes, you might also enjoy my Oreo Stuffed Cinnamon Rolls — they have a rich surprise tucked inside. Or try the Delicious Cinnamon Roll Cake, which brings the same swirled joy in a fluffier, sliceable form.
Looking for bite-sized options? These Mini Pecan Tarts have a buttery shell and caramel center. And for a cozy drink pairing, the Christmas Frost Fairy Punch adds sparkle to any dessert table.
And if you’re a fan of hybrid desserts, check out the Cinnamon Roll Poke Cake — it’s layered, creamy, and soaked in cinnamon goodness.
Save and Share This Cinnamon Rolls Recipe
You can pin this recipe for weekend baking or print it out to keep for special occasions.
If you try these Cinnamon Rolls, I’d love to know how yours turned out. Did you drizzle or drench with glaze? Any fun fillings added?
Your spins help others, so drop your comments!
📌 Save this to your ‘Brunch Bakes’ board so you have it ready when that sweet craving hits.
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Cinnamon Rolls
Equipment
- Mixing bowls
- 9×13-inch baking pan
- Rolling Pin
- Whisk
Ingredients
Dough
- 1 cup warm milk 110°F
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 tsp salt
Filling
- 1 cup brown sugar packed
- 2 1/2 tbsp ground cinnamon
- 1/3 cup unsalted butter softened
Glaze
- 1 1/2 cups powdered sugar
- 2 tbsp unsalted butter melted
- 2-3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Combine warm milk and yeast in a bowl. Let sit for 5–10 minutes until foamy. Stir in sugar, melted butter, and eggs.
- Add flour and salt. Mix until dough forms. Knead 6–8 minutes until smooth. Let rise in greased bowl for 1 hour or until doubled.
- Roll dough into a 16×12-inch rectangle. Spread with softened butter. Sprinkle with brown sugar and cinnamon.
- Roll up dough tightly. Slice into 12 rolls. Place in greased 9×13-inch pan. Let rise 30–40 minutes.
- Bake at 350°F (175°C) for 25–28 minutes or until golden.
- Whisk powdered sugar, melted butter, milk, and vanilla. Pour over warm rolls.