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There’s something about the smell of cinnamon rolls baking that turns a regular morning into something unforgettable. Over the years, I’ve tested countless variations, some too dense, others too dry. But this Cinnamon Rolls recipe? It’s the one I keep coming back to. Soft, fluffy dough, a rich brown sugar-cinnamon swirl, and that dreamy glaze melting over the top, it’s everything I want from a cinnamon roll, and then some.
Whether you’re baking for a holiday brunch, a weekend treat, or just need a little warm comfort in your kitchen, these rolls never disappoint.
I think it comes down to balance. The dough is enriched but not too heavy, thanks to whole milk, an egg, and just enough butter to bring tenderness without weighing things down. The filling is simple, brown sugar, cinnamon, and butter, but it hits the perfect note of warmth and sweetness without overwhelming. And the glaze? Just a touch of vanilla and sugar to bring it all together without stealing the show.
It’s not a difficult recipe, but it is a thoughtful one. Each step is designed to build that iconic swirl of gooey softness with just the right amount of chew.
How long does it really take to make cinnamon rolls from scratch?
I won’t lie, cinnamon rolls are a bit of a time investment. But most of that time is hands-off, letting the dough rise, letting it rest. Actual prep is only about 25 minutes. If you plan ahead and prep them the night before, you’ll be rewarded with warm, bakery-style rolls the next morning without having to wake up at dawn.
Trust me, it’s worth every minute. Watching the rolls puff up in the oven, then tearing into that first warm spiral, it’s one of the best little luxuries I know.
Can I make cinnamon rolls without a stand mixer?
I often reach for my mixer because it saves time, but you can mix and knead this dough by hand without issue. It’ll just take a little more elbow grease. Think of it as a quiet moment to yourself, there’s something calming about working the dough until it’s smooth and elastic.
And here’s a tip: use the windowpane test to check if your dough is ready. Take a small piece and stretch it between your fingers, if it stretches thin without tearing, you’re good to go.
What if I want to make them ahead of time?
You can, and I often do. After shaping the rolls and placing them in the baking dish, just cover and pop them in the fridge overnight. The next morning, give them about 45–60 minutes at room temperature to rise again, then bake as usual.
This makes them ideal for guests or special mornings when you want something indulgent but don’t want to spend all your time in the kitchen.
What should I serve with cinnamon rolls?
Honestly, they can stand on their own. But if you’re putting together a full breakfast spread, a little contrast works well, something bright and fresh like a fruit salad or citrus wedges, or a hot pot of black coffee to balance the sweetness.
And if you’re hosting brunch, these rolls are a showstopper centerpiece that makes everything else feel a little more special.
Cinnamon Rolls
Equipment
- Baking dish 23 cm x 33 cm (9 x 13 inch)
Ingredients
Dough
- 560 Grams All-purpose flour divided
- 65 Grams Granulated sugar
- 7 Grams Instant yeast (Rapid Rise) 2¼ tsp
- 1 Teaspoon Salt
- 360 Milliliters Whole milk
- 85 Grams Unsalted butter
- 1 large Egg at room temperature
Filling
- 135 Grams Light brown sugar
- 1 Tablespoon Ground cinnamon
- Pinch Salt
- 60 Grams Unsalted butter room temperature
Glaze Icing
- 120 Grams Confectioners sugar icing sugar
- 1/2 Teaspoon Vanilla extract
- 2 Tablespoons Water
Instructions
- In the bowl of a stand mixer, combine 250 g of the flour, sugar, yeast, and salt. Mix briefly to combine.560 Grams All-purpose flour, 65 Grams Granulated sugar, 7 Grams Instant yeast, 1 Teaspoon Salt
- Warm the milk and butter in a microwave-safe bowl for about 30-40 seconds, until the butter is mostly melted and the mixture is warm (but not hot). Stir well.360 Milliliters Whole milk, 85 Grams Unsalted butter
- Pour the warm milk mixture into the dry ingredients. Add the egg and mix on low speed until smooth. Increase to high speed for 2 minutes. The mixture will be wet and sticky—this is normal.1 large Egg
- Switch to the dough hook attachment. Add 190 g more flour and knead on low speed until mostly incorporated. Scrape down the sides of the bowl as needed. Add the remaining 120 g of flour.
- Continue kneading on medium-low speed for about 10 minutes. Stop occasionally to adjust the dough on the hook. The dough should be smooth and elastic. To test, stretch a small piece between your fingers—if it stretches thin without tearing, it’s ready.
- Transfer the dough to a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, mix the filling. In a small bowl, combine brown sugar, cinnamon, and a pinch of salt.135 Grams Light brown sugar, 1 Tablespoon Ground cinnamon, Pinch Salt
- Once the dough has risen, turn it out onto a floured surface. Roll it into a 30 cm x 45 cm rectangle (wide side facing you).
- Spread the softened butter evenly over the dough.60 Grams Unsalted butter
- Then sprinkle the cinnamon sugar mix over the top. Use your fingers to gently press the sugar into the butter.
- Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal.
- Use a sharp knife to cut the log into 12 even rolls.
- Place the rolls into a parchment-lined 23 cm x 33 cm (9 x 13 inch) baking dish. Cover and let rise until doubled in size, about 1 hour.
- Preheat the oven to 175°C (350°F). Once risen, bake the rolls for about 30 minutes, or until golden brown.
- While the rolls cool for about 15 minutes in the pan, make the glaze icing. Whisk the icing sugar, water and vanilla, until combined and runny. Add another tbsp of water if needed for a more pourable consistency.120 Grams Confectioners sugar, 1/2 Teaspoon Vanilla extract, 2 Tablespoons Water
- Pour generously over the warm rolls and enjoy!
Video
Notes
- Check your yeast: Make sure it’s fresh and active, expired yeast won’t rise properly.
- Milk temperature: Should be warm to the touch (about 40–45°C) but not hot.
- Cutting the rolls: Unflavored dental floss works better than a knife for clean slices!
- No stand mixer? Mix and knead by hand, it’ll just take a bit longer.
- Make ahead: After placing the cut rolls in the pan, cover and refrigerate overnight. Let them come to room temp and rise before baking.
Nutrition
Make these cinnamon rolls and explore more cinnamon joy
If you’ve been craving a bakery-style cinnamon roll that’s warm, fluffy, and truly unforgettable, this Cinnamon Rolls recipe is the one to try. It fills your kitchen with the scent of comfort and joy. Once you taste that first swirl, you’ll wonder why you ever settled for store-bought.
And if you’re as cinnamon-obsessed as I am, don’t stop here. Try our apple & cinnamon overnight oats for a cozy breakfast prep, use our cinnamon sugar rim recipe for your cocktail glasses for your next gathering, or treat yourself to cinnamon sugared donut holes, crispy on the outside, fluffy inside, and dangerously snackable.
You’ll find all of these and more on the site, and don’t forget to follow along on social media for tips, behind-the-scenes bakes, and a steady dose of inspiration. Let’s bake something warm and wonderful together.
