I didn’t grow up in a house where cinnamon rolls were an everyday thing. They were a treat. A big deal. The kind of thing that meant someone woke up early on purpose, which already told you they cared.

The first time I tried making them myself, I was honestly just curious. It was a slow morning, the kind where the house feels extra quiet, and I wanted to bake something that made the kitchen smell alive again. I wasn’t chasing perfection. I just wanted that warm, sweet, cinnamon-heavy smell filling the air while I shuffled around in socks.

I remember being nervous about the yeast. Yeast feels intimidating when you’re not a “real baker.” But it bubbled. The dough rose. And suddenly I felt like I was in on a secret people had been keeping from me. When those rolls came out of the oven, slightly uneven and dripping with glaze, I knew this was something I’d come back to again and again.

Now these cinnamon rolls are my go-to when I want comfort that starts before the first bite.

Why This Is My Go-To Bake?

• Smells Like Home: The moment cinnamon hits warm butter, everything feels calmer.
• Worth the Wait: Yes, they take time, but it’s cozy time, not stressful time.
• Soft and Pillowy: These rolls bake up tender, not dry or stiff.
• Forgiving Dough: I’ve messed this up more than once and they still turned out great.
• Perfect for Sharing: This recipe makes enough to make people feel welcome.
• Customizable Topping: Glaze or cream cheese frosting, depending on the mood.
• Feels Like a Win: Pulling homemade rolls out of the oven never gets old.

Tips You Must Know Before You Start!

1. Warm, Not Hot Water: If the water is too hot, the yeast won’t survive. Think warm bath, not boiling kettle.
2. Foamy Yeast Is the Green Light: If it doesn’t bubble after five minutes, start over. It saves heartache later.
3. Sticky Is Normal: The dough starts messy. Don’t panic or over-flour it.
4. Short Knead Works: Three to four minutes is plenty. This dough doesn’t need a workout.
5. Give It Time to Rise: Rushing the rise gives you dense rolls. Patience pays off.
6. Sharp Knife Matters: A clean slice keeps the rolls from squishing.
7. Cool Before Glazing: Ten minutes lets the glaze melt in without disappearing.

Other Most-Loved Baked Bites!

1. Fudge 
2. Vanilla Biscuits
3. Snickerdoodles
4. Coconut Macaroons 
5. Blueberry Muffins 

Cinnamon Rolls

Soft, fluffy homemade cinnamon rolls filled with buttery brown sugar and cinnamon, baked until golden and finished with a sweet vanilla glaze or creamy frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising Time 2 hours hrs

Total Time 3 hours hrs

Servings: 12

Course: Breakfast, Dessert

Cuisine: American

Calories: 218

Ingredients Equipment Method

Ingredients

  

For the yeast

• ½ cup warm water 110°F
• 1 ¼-ounce package active dry yeast or instant yeast
• 1 teaspoon granulated sugar
• Dough
• ⅓ cup melted butter plus more for brushing
• ½ cup milk at room temperature
• ⅓ cup granulated sugar
• 1 teaspoon sea salt
• 2¾ cups all-purpose flour plus more for kneading

Filling

• ½ cup dark brown sugar
• 1½ tablespoons cinnamon

Glaze

• 1½ cups powdered sugar sifted
• 3 to 4 tablespoons milk
• ½ teaspoon vanilla extract
• Other Frosting Options instead of the glaze
• 1 recipe Cream Cheese Frosting

Equipment

• Mixing bowls (small, medium, large)
• Measuring cups and spoons
• Whisk or spoon
• Rolling pin
• Sharp knife or bench scraper
• 8×11-inch or 9×13-inch baking dish
• Clean kitchen towel or plastic wrap
• Pastry brush
• Oven

Method

 

1. Grease your baking dish and set it aside.
2. In a small bowl, stir together the warm water, yeast, and sugar. Let it sit for about 5 minutes, until foamy and alive-looking.
3. In a medium bowl, mix the melted butter, milk, sugar, and salt. Stir in the yeast mixture.
4. Place the flour in a large bowl, pour in the wet ingredients, and stir until a sticky dough forms. Turn it out onto a floured surface and knead for 3–4 minutes, adding a little flour as needed, until smooth and soft. Shape into a ball.
5. Lightly butter a bowl, place the dough inside, cover, and let it rise in a warm spot for about 1 hour, until doubled in size.
6. Mix the brown sugar and cinnamon in a small bowl and set aside.
7. Punch down the dough and roll it into a 20×14-inch rectangle on a floured surface. Brush with melted butter and sprinkle the cinnamon sugar evenly, leaving a small border around the edges.
8. Roll the dough tightly from the short end into a log. Slice into 12 rolls and place them cut-side up in the baking dish. Cover and let rise again for 1 hour.
9. Preheat the oven to 350°F (175°C).
10. Bake the rolls for 25–30 minutes, until lightly golden and fluffy.
11. Whisk powdered sugar, milk, and vanilla until smooth. Adjust thickness as needed. Let the rolls cool for 10 minutes, then drizzle generously with glaze—or spread with cream cheese frosting if you’re feeling indulgent.

Variations You Will Enjoy Trying!

• Cream Cheese Frosting Swap: Rich, tangy, and perfect for special mornings.
• Extra Cinnamon Filling: I sometimes double the cinnamon when I’m feeling bold.
• Nutty Addition: Sprinkle chopped pecans or walnuts over the filling.
• Orange Zest Glaze: Add a pinch of zest to the glaze for brightness.
• Mini Rolls: Slice thinner pieces for bite-sized versions.
• Less Sweet Version: Lighten the glaze if you want the dough to shine more.

Storage and Leftover Tips!

• Room Temperature: Keep covered for up to two days.
• Refrigerator: Store longer, up to five days, and warm before serving.
• Reheating Trick: A few seconds in the microwave brings them back to life.
• Make Ahead Option: Assemble the rolls, refrigerate overnight, and bake fresh in the morning.
• Freeze Friendly: Freeze baked rolls without glaze and frost after reheating.

How I Like to Serve These Rolls?

• With strong coffee and no rush
• On a lazy weekend morning
• As a holiday breakfast centerpiece
• Warm, straight from the pan, standing at the counter
• With extra glaze spooned on because why not

FAQs

1. Do I have to use a thermometer for the water?
   No, just warm to the touch, not hot.
2. Can I use instant yeast?
   Yes, it works just as well here.
3. Why didn’t my dough rise?
   Usually old yeast or water that was too hot.
4. Can I halve the recipe?
   You can, but leftovers are never really a problem.
5. Is cream cheese frosting better than glaze?
   Depends on the day. Both are excellent.
6. Can I prep these the night before?
   Yes, refrigerate after slicing and bake in the morning.
7. Why are my rolls dry?
   Most likely overbaked. Pull them when lightly golden.

The Last Bite

These cinnamon rolls aren’t about baking skills or fancy technique. They’re about slowing down, letting the dough rise while you do nothing, and filling your kitchen with something that feels good. If your rolls come out a little uneven, congratulations. You made them yourself. That’s the best part.