Introduction

Warm, gooey, and bursting with cinnamon flavor, homemade cinnamon rolls are a timeless treat perfect for any breakfast or brunch. This easy recipe guides you through every step, from making the dough to drizzling the sweet icing on top.

Four cinnamon rolls with a thick layer of white glaze cover the top, each roll showing a soft golden brown spiral pattern under the shiny icing. The rolls are close together in a clear glass baking dish, with one roll partly eaten showing a fluffy, light beige inside. The glaze drips slightly down the sides of the rolls. The baking dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 cup warm milk
1/3 cup granulated sugar
1/3 cup unsalted butter, melted
1/2 tsp salt
2 large eggs
3/4 cup brown sugar, packed
2 tbsp ground cinnamon
1/4 cup unsalted butter, softened (for filling)
1 cup powdered sugar (for icing)
2 tbsp milk (for icing)

Instructions

Step 1: In a large bowl, combine warm milk, yeast, and a tablespoon of sugar. Let sit for 5 minutes until foamy.
Step 2: Add melted butter, remaining sugar, eggs, and salt. Gradually mix in flour until a soft dough forms.
Step 3: Knead the dough on a floured surface for 5-7 minutes. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Step 4: Roll dough into a rectangle. Spread softened butter over the surface, then sprinkle with brown sugar and cinnamon.
Step 5: Roll up the dough tightly and cut into 12 rolls. Place in a greased baking dish, cover, and let rise for 20 minutes.
Step 6: Bake at 350°F (175°C) for 25 minutes or until golden brown. Mix powdered sugar and milk for icing and drizzle over warm rolls.

Tips & Variations

For extra flavor, add a pinch of nutmeg to the cinnamon sugar filling.
Use cream cheese frosting instead of simple icing for a richer topping.
Make the dough ahead and refrigerate overnight for a slow rise and enhanced flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls after baking; thaw and warm them in the oven before serving. Reheat gently to keep them soft and gooey.

How to Serve

The image shows a close-up of a cinnamon roll with one bite taken out. The cinnamon roll has three thick layers: a soft, light golden-brown base, a middle layer swirled with darker cinnamon filling, and a glossy white icing on top that drips slightly over the sides. The texture of the roll looks fluffy and moist, with the cinnamon filling visible inside the bite. It is placed on a white plate with a silver fork resting nearby. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. If using instant yeast, mix it directly with the flour without proofing in warm milk.

How do I know when the dough has risen enough?

The dough has risen enough when it has roughly doubled in size and looks puffy. Pressing gently with a finger should leave a slight indentation that slowly fills back in.

Homemade Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 103 reviews

These homemade cinnamon rolls are soft, fluffy, and bursting with a sweet cinnamon swirl. Perfectly baked to golden brown and topped with a smooth powdered sugar glaze, this classic treat makes a delightful breakfast or dessert to share with family and friends.

Author: Toney
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough:

4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 cup warm milk
1/3 cup granulated sugar
1/3 cup unsalted butter, melted
1/2 tsp salt
2 large eggs

Filling:

3/4 cup brown sugar, packed
2 tbsp ground cinnamon
1/4 cup unsalted butter, softened

Icing:

1 cup powdered sugar
2 tbsp milk

Instructions

Activate yeast: In a large bowl, combine warm milk, yeast, and a tablespoon of sugar. Let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
Make the dough: Add melted butter, the remaining granulated sugar, eggs, and salt to the yeast mixture. Gradually mix in the all-purpose flour until a soft dough forms.
Knead the dough: On a floured surface, knead the dough for 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
Prepare the filling and roll out dough: Roll the dough into a large rectangle. Spread the softened butter evenly over the surface, then sprinkle the brown sugar and ground cinnamon evenly on top.
Shape the rolls: Roll up the dough tightly starting from one edge and cut into 12 equal rolls. Place the rolls in a greased baking dish, cover, and allow them to rise for an additional 20 minutes.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes or until they turn golden brown.
Make the icing and finish: Mix powdered sugar and milk together until smooth. Drizzle the icing over the warm rolls before serving.

Notes

For best results, ensure the milk is warm but not hot to avoid killing the yeast.
You can add chopped nuts or raisins to the filling for extra texture and flavor.
Allow dough and rolls to rise in a warm, draft-free area for optimal yeast activity.
Store cinnamon rolls covered at room temperature for up to 2 days or refrigerate for longer freshness.
Reheat cinnamon rolls gently in the microwave or oven before serving to restore softness.

Keywords: cinnamon rolls, homemade cinnamon rolls, cinnamon swirl rolls, baked breakfast rolls, sweet rolls