Easy Homemade Cinnamon Rolls

21 December 2025

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21 December 2025

3.8 (90)

120

total time

servings

120 kcal

calories

Introduction

There is something wonderfully comforting about the scent of cinnamon rolls wafting through the house on a weekend morning. This Easy Homemade Cinnamon Rolls recipe is designed for home bakers who want bakery-worthy results without complicated steps or hard-to-find ingredients. The secret to soft, fluffy rolls lies in a tender yeast dough, a generous amount of filling, and the right amount of time for the dough to rise. When you bite into a warm roll, you should hear a soft, almost buttery crumb, and taste a balanced sweetness with a hint of vanilla and a warm cinnamon kick. This guide will walk you through every stage—from gathering ingredients to the final drizzle of cream cheese frosting—so you can create a tray of cinnamon rolls your family will request again and again. Whether you’re cooking for a crowd or treating yourself, these rolls are forgiving, flavorful, and perfect for make-ahead prep. We’ll cover tips for even spirals, how to manage the dough’s hydration, and easy frosting that coats each roll with a glossy, creamy glaze. By the end, you’ll have not only a delicious pastry but also the confidence to customize fillings, toppings, and even dairy-free versions if needed. Expect a cozy kitchen, a little patience, and a lot of smiles when the first batch emerges from the oven.

Gathering Ingredients

The foundation of great cinnamon rolls starts with simple, high-quality ingredients. Before you begin, measure everything so you can move smoothly from one step to the next. For the dough, you’ll need all-purpose flour, granulated sugar, salt, and active dry yeast. Warm milk (not hot) helps activate the yeast and keep the dough soft, while unsalted butter and eggs enrich the crumb and flavor. The filling requires brown sugar for depth, ground cinnamon for that classic aroma, and a little melted butter to create a glossy, evenly distributed layer. Optional flavor boosters like vanilla extract or a pinch of nutmeg can elevate the profile without complicating the recipe. When you’re ready to roll, you’ll also want a light dusting of flour to prevent sticking and a parchment-lined baking sheet or pan for easy transfer. With these ingredients prepped, you’ll be ready to mix, knead, and shape your dough into the perfect cinnamon roll form. The more precise your measurements, the more consistent the results across all 12 rolls, so take a moment to double-check your scales or measuring cups before you start. Remember, the quality of your ingredients influences aroma, texture, and the final bite.

Mixing the Dough

Activation of the yeast is the first science behind good cinnamon rolls. In a small bowl, dissolve a teaspoon of sugar in warm milk and sprinkle the yeast over the top. Give it a few minutes to bloom into a foamy, fragrant blanket of bubbles. While the yeast ferments, whisk together flour, the remaining sugar, and a pinch of salt in a large bowl. In a separate bowl, beat an egg with a little melted butter and warm milk to bring moisture and richness into the dough. When the yeast is bubbly, pour the liquid mixture into the dry ingredients and mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead until it becomes smooth and elastic, about 6–8 minutes by hand or 4–5 minutes in a stand mixer with a dough hook. The dough should spring back gently when pressed and should not feel sticky. If it sticks, add a tablespoon of flour at a time. Once smooth, form it into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, usually about 1 to 1.5 hours. This initial rise is what gives the rolls their airy crumb and easy-to-bite texture. Patience here pays off in the final product, so resist the urge to rush the dough’s development.

First Rise and Dough Texture

A proper first rise is essential for achieving light, pillowy cinnamon rolls. After kneading, gently shape the dough into a ball and return it to a clean bowl. Cover it with a damp towel or plastic wrap and set it in a warm, draft-free area. Ideal rising conditions mimic a cozy kitchen—slightly warm, not hot, with steady humidity. The dough should nearly double in size, and you’ll notice it becomes puffy, soft, and slightly springy to the touch. If you live in a cooler climate, you can pre-warm your oven to a very low temperature and then switch it off before placing the dough inside. This creates a gentle, controlled warmth that helps the dough rise without drying out. While waiting, you can prepare the filling: brown sugar mixed with cinnamon, plus a small amount of melted butter to loosen the sugar for even distribution. A well-thought-out filling ensures each bite has a rich, balanced sweetness with the cinnamon’s warmth shining through. Once risen, gently deflate the dough, and it’s ready to be rolled into a rectangle for filling. This stage bridges the gap between dough science and pastry artistry, and a calm, patient approach yields the most reliable results in a home kitchen.

Rolling, Filling, and Cutting

Rolling the dough into a rectangle sets up the classic cinnamon roll shape. Lightly dust your work surface with flour, then roll the dough into about a 16 by 12-inch rectangle with the long side facing you. Keep the surface and rolling pin lightly floured to prevent sticking. Brush the rectangle evenly with melted butter, then sprinkle the brown sugar mixed with cinnamon over the surface, leaving a small border around the edges. The butter helps the sugar cling to the dough and creates a glossy, caramelized layer as it bakes. Starting from the wide edge, tightly roll the dough into a log, applying gentle pressure to ensure the seam is sealed. Cut the log into twelve equal rounds using a sharp knife or baker’s string for clean slices. Arrange the rolls on a parchment-lined baking sheet or in a greased 9-by-13-inch pan, leaving space for them to expand. If you like, sprinkle a few chopped nuts over the tops. Cover loosely and allow the rolls to rise again for about 30–40 minutes until puffy and visibly larger. This second rise is crucial to achieving soft, expansive rolls that bake evenly and maintain their shape during roasting. Once they’re almost ready, preheat your oven to 350°F (175°C) and prepare the frosting, so it’s ready to glaze while the rolls cool slightly.

Baking the Cinnamon Rolls

Baking is where all the effort comes together. Place the pan in the preheated oven and bake for 20–25 minutes, or until the tops are golden brown and the filling is bubbling at the edges. Avoid overbaking, which can dry out the rolls and compromise the tender texture you’ve worked so hard to achieve. The aroma should be irresistible—vanilla, butter, and cinnamon mingle in the air as the rolls bake. If your oven tends to run hot, you can rotate the pan halfway through the bake to ensure even browning and lift. For an extra-soft crumb, you can lightly tent the rolls with foil if the tops appear to darken before the centers are fully baked. Once baked, remove the pan from the oven and let it sit for a few minutes so the filling can set slightly, making it easier to glaze and slice. A brief rest also prevents the frosting from sliding off the rolls while you plate them. The result is a tray of cinnamon rolls with a gentle crackle on the edges, a soft interior, and a warm, inviting fragrance that tells you you’ve nailed the bake. If you prefer more caramelization, you can finish with a minute under the broiler, watching closely to avoid burning, then glaze immediately to lock in moisture.

Cream Cheese Frosting

Cream cheese frosting is the crowning touch for many cinnamon rolls. To make a classic frosting, beat softened cream cheese with unsalted butter until smooth, then gradually add powdered sugar, vanilla extract, and a pinch of salt. The frosting should be thick enough to hold its shape when spread over the warm rolls but soft enough to melt slightly as it contacts the pastry. If you like a sweeter finish, you can add a touch more sugar; for a lighter glaze, reduce the sugar a bit and add a splash of milk or cream to reach your preferred consistency. Spread a generous layer over the first roll and glide it across the tray so each piece receives an even coating. The heat from the freshly baked rolls will help the frosting melt into the crevices, creating a glossy, luscious finish. For a dairy-free version, substitute a plant-based cream cheese and butter, and use a dairy-free powdered sugar blend. You can also try flavored frostings, such as orange zest, espresso, or maple, to give the rolls a unique twist while keeping the cinnamon-forward profile intact. Let the frosting set for a few minutes before serving to avoid smearing on the plate. These rolls keep well when stored in an airtight container for up to three days and can be gently reheated for a fresh-from-the-oven experience.

Serving, Storage, and Troubleshooting

Serve your cinnamon rolls warm for the best texture and aroma. Pair them with a hot beverage like coffee or tea to complete a cozy morning experience. If you plan to store leftovers, keep the rolls in an airtight container at room temperature for up to two days, or refrigerate for longer shelf life after the first day. To reheat, microwave individual rolls for 15–20 seconds or warm them in a low oven to restore softness. If you notice the dough didn’t rise as expected, check the yeast’s freshness and the temperature of the liquids. Water-based solutions should be warm to the touch, not hot, and too cool liquids slow or stop fermentation. Overproofing can also occur if the dough rises for too long, resulting in a heavy, gummy crumb; if this happens, gently punch down and reshape the dough, and give it a shorter rise the second time. If your rolls bake unevenly, rotate the pan halfway through cooking and ensure they’re spaced evenly so they don’t crowd each other. Troubleshooting tips aside, a tray of cinnamon rolls is a comforting, crowd-pleasing treat that delivers soft, aromatic layers with a creamy frosting that melts into the surface with every bite. This recipe yields about 12 generous rolls, perfect for sharing, gifting, or enjoying as a weekend indulgence.