This homemade cinnamon roll recipe brings that cozy bakery aroma right into your kitchen.
Why These Cinnamon Rolls are a Must Try…
- Flavor: The easy yeast dough is baked into a soft, fluffy dough that is wrapped around a rich, gooey cinnamon-sugar swirl and finished with creamy, melt-in-your-mouth icing.
- Skill Level: Make cinnamon rolls from scratch using clear steps for proofing the yeast and preparing the dough, perfect even for beginners. Almost as simple as making dinner rolls.
- Tools: A stand mixer makes mixing and kneading the dough a breeze. A dough scraper also helps to lift the dough from the counter when hand-kneading.
- Make Ahead: Make the rolls, and refrigerate uncooked for up to 18 hours. Bring to room temperature and then bake.
- Serving Suggestions: Round out breakfast or brunch this holiday season and serve these cinnamon rolls with a breakfast bake and a pumpkin spice latte.
Pantry Staple Ingredients
- Milk: Use warm milk (not hot, about 110˚F) to activate the yeast. A thermometer will ensure that the milk reaches the right temperature. Whole milk is preferable, but 2% or milk alternatives will also work.
- Yeast: Use active dry yeast that isn’t too old or expired. If using instant, then add it directly to the flour. If yeast doesn’t foam in 10 minutes, start over with fresher yeast.
- Flour: All-purpose flour yields tender rolls, but bread flour will make the dough a little chewier.
- Eggs: If you want to make this egg-free, replace with 3 tablespoons of plain yogurt or applesauce plus an extra 1–2 tablespoons of flour if needed.
- Filling: Choose softened, high-quality butter. Melting it and adding it slightly cooled makes the filling richer. To make a dairy-free version, opt for a plant-based butter. Brown sugar gives the center its signature gooey caramel-like center. The darker the sugar, the deeper the caramel notes.
- Cinnamon: Use fresh, high-quality cinnamon. Saigon cinnamon has a bold flavor and will give the filling a stronger cinnamon flavor.
- Glaze: Use this cream cheese glaze or vanilla glaze to top the rolls.
Variations
- For an overnight option, shape the rolls, place them in the pan, cover, and refrigerate; bring them to room temperature for 45–60 minutes before baking.
- For extra gooey rolls, pour ½ cup of warm heavy cream around them just before they go into the oven.
- To make cardamom rolls, simply swap 1 teaspoon of cinnamon for 1 teaspoon of cardamom in the filling.
- For a sticky bun style, line the pan with a quick brown-sugar-butter smear before adding the rolls.
How to Make Homemade Cinnamon Rolls
- Warm the milk, mix with yeast and sugar, and let it become frothy (full recipe below).
- Combine dry ingredients, add butter, egg, and the yeast mixture, then knead until smooth.
- Place the dough in a greased bowl, cover, and let it rise until doubled.
- Roll out the dough, brush with butter, sprinkle with cinnamon sugar, then roll into a log and slice.
- Arrange rolls in a pan, let them rise once more, then bake until golden.
- Cool slightly and top with cream cheese glaze.
Foolproof Cinnamon Roll Secrets
- The secret is in the dough; slightly tacky is perfect. Add the flour slowly to avoid drying it out, and if the dough feels too sticky, add more, only a tablespoon at a time. Dough that’s too dry will lead to dense rolls.
- For perfect rising, preheat the oven to 200°F for 2 minutes, turn off, then rise the dough inside.
- For perfectly cut rolls, use unflavored dental floss instead of a knife.
- Pull rolls out of the oven when they reach 190–200°F in the center. This will ensure soft, not doughy, middles.
- For the glaze, thin with 1–2 tsp milk or thicken with extra powdered sugar until it is spreadable.
Keeps Rolls Fresh Longer
- Keep leftover unglazed rolls covered at room temperature for up to 1 day.
- Glazed or unglazed will keep for 3–4 days in an airtight container in the refrigerator.
- Freeze unbaked shaped rolls on a tray, then bag up to 2 months. Thaw in the pan overnight in the fridge, rise, and bake.
- For baked rolls, allow to cool, wrap tightly, and freeze up to 2–3 months.
- To reheat, microwave for 15–25 seconds or cover and warm in a 300°F oven 8–10 minutes.
- The glaze contains dairy, so I recommend to refrigerate it after a day and to use within 3–4 days.
For A Cozy Brunch
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Homemade Cinnamon Roll Recipe
Tender yeast-dough spirals with a gooey brown cinnamon sugar swirl are finished with a silky cream cheese topping.
Ingredients
- 1 cup cream cheese glaze
Dough:
- 1 cup milk
- 2 teaspoon yeast
- ¼ cup sugar divided
- 4 cups flour plus more for surface flouring
- ½ teaspoon salt
- ¼ cup butter melted
- 1 large egg
Filling:
- ¼ cup butter melted
- ¾ cup brown sugar
- 2 Tablespoons cinnamon
Instructions
- In a small bowl, slightly warm the milk until it's just above room temperature (not above 104°F). Stir in yeast and 1 Tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together flour, remaining sugar, and salt. Add ¼ cup melted butter, egg, and yeast mixture to the dry ingredients.
- Mix until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
- Grease a large bowl and add the dough. Cover with a towel and allow to rise in a warm place for 1-1½ hours, or until the dough has doubled in size.
- Once the dough has risen, lightly sprinkle the work surface with flour and turn out the dough onto the surface. Roll dough out into a large rectangle about ¼ inch thick.
- Brush the entire surface of the dough with ¼ cup melted butter.
- In a small bowl, combine brown sugar and cinnamon and evenly sprinkle over the buttered dough.
- Carefully roll the dough into a tight log, starting from the long side. Slice the log into 12 equal pieces.
- Grease or line a baking tray with parchment paper. Arrange the rolls on the baking tray, leaving a little space between each roll. Cover the dish with a towel and allow the rolls rise for another 30 minutes.
- Meanwhile, preheat the oven to 350°F. Once the rolls have risen, bake for 20-25 minutes, or until golden brown and reach an internal temperature between 190-200F.
- After baking, allow the rolls to cool in the pan for 5-10 minutes. Spread cream cheese glaze over warm rolls.
Notes
- Keep leftover unglazed rolls covered at room temperature for up to 1 day.
- Refrigerate glazed or unglazed rolls for 3–4 days in an airtight container.
- Freeze unbaked shaped rolls on a tray, then transfer them to a zippered bag for up to 2 months. Thaw in the refrigerator overnight, all to rise at room temperature (as described in step 9 above) and bake.
- For baked rolls, allow to cool, wrap tightly, and freeze up to 2–3 months.
Nutrition Information
Calories: 318 | Carbohydrates: 52g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 113mg | Fiber: 2g | Sugar: 19g | Vitamin A: 311IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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