Name: Cinnamon Rolls
Prep time: 20 min
Cook time: PT-485910H45M58S
Total time: PT-485910H45M58S
Cuisine: American
Ingredients: For the dough:; 4 cups all-purpose flour; 1/3 cup granulated sugar; 2 1/4 tsp active dry yeast; 3/4 cup whole milk, warmed; 1/3 cup unsalted butter, melted; 2 large eggs; 1/2 tsp salt; For the filling:; 3/4 cup brown sugar; 2 tbsp ground cinnamon; 1/3 cup unsalted butter, softened; For the glaze:; 1 cup powdered sugar; 1–2 tbsp milk or cream; 1/2 tsp vanilla extract; Optional: 2 oz cream cheese, softened

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Cinnamon rolls are the ultimate comfort bake—soft, gooey, and swirled with buttery cinnamon sugar. Whether I’m making them for a lazy Sunday breakfast or a special holiday treat, they never fail to fill my kitchen with the sweetest, most inviting aroma. These homemade rolls come out perfectly golden on the outside and pillowy-soft in the center, topped with a creamy glaze that melts right into the swirls.

Why You’ll Love This Recipe

I love this recipe because it delivers bakery-quality results right from my own oven. The dough is rich and soft, the cinnamon-sugar filling caramelizes just enough, and the glaze ties it all together with a smooth, sweet finish. It’s surprisingly easy to make with just a bit of patience—and so worth it. Once I’ve made these from scratch, it’s hard to go back to anything store-bought.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose flour
Granulated sugar
Active dry yeast
Whole milk
Unsalted butter
Eggs
Salt

For the filling:

Brown sugar
Ground cinnamon
Unsalted butter, softened

For the glaze:

Powdered sugar
Vanilla extract
Milk or cream
Optional: cream cheese for a tangy twist

directions

I warm the milk and combine it with yeast and a bit of sugar. Once it becomes foamy, I mix in the eggs, melted butter, remaining sugar, salt, and flour to form a soft dough.
I knead the dough until smooth and elastic, then let it rise in a warm spot for about 1 hour, or until doubled in size.
I roll the dough out into a rectangle and spread it with softened butter. Then, I sprinkle the cinnamon-sugar mixture evenly across the surface.
I roll the dough up tightly and slice it into even rounds, placing them in a greased baking dish.
I cover and let them rise again for about 30–45 minutes until puffy.
I bake the rolls at 350°F (175°C) for 20–25 minutes, until golden brown on top.
While they’re still warm, I drizzle or spread the glaze over the top so it melts right into the swirls.

Servings and timing

This recipe makes about 12 cinnamon rolls. It takes me about 20 minutes to prep, 1–1.5 hours to rise, and 25 minutes to bake, so I allow around 2.5 hours total for these from start to finish.

Variations

Sometimes I add chopped pecans or raisins to the filling for extra texture. For a richer flavor, I use cream cheese in the glaze. I’ve also made maple glaze by swapping the vanilla and milk for maple syrup. If I want a shortcut, I prepare the rolls the night before, refrigerate them, and bake in the morning.

storage/reheating

I store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I warm them in the microwave for about 20 seconds or in a low oven until soft and warm. They also freeze well, either baked or unbaked.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough and refrigerate it overnight. In the morning, I let it come to room temperature and rise before baking.

Why didn’t my rolls rise properly?

Sometimes if my yeast is expired or the milk is too hot, the dough won’t rise well. I always make sure my yeast is fresh and the milk is warm, not hot.

Can I freeze cinnamon rolls?

Absolutely. I freeze them before or after baking. If unbaked, I let them thaw and rise before baking. If already baked, I just warm them up before serving.

What’s the best way to cut the rolls cleanly?

I use unflavored dental floss or a very sharp knife to slice through the rolled dough without squishing it.

Can I skip the glaze?

Sure, but I usually don’t—it adds the perfect touch of sweetness. If I want less, I drizzle lightly instead of coating fully.

Conclusion

Cinnamon rolls are a timeless classic that never disappoint. They’re warm, soft, filled with spiced sweetness, and topped with just the right amount of glaze. Once I’ve made them from scratch and tasted that first soft, cinnamon-swirled bite, I know they’ll become a permanent favorite in my kitchen.