Cinnamon Rolls Recipe

I absolutely love this Cinnamon Rolls Recipe because it’s the perfect blend of soft, fluffy dough with just the right amount of cinnamon-sugar sweetness. When I first tried making cinnamon rolls from scratch, I thought it would be intimidating, but this recipe breaks it down into simple, achievable steps that you’ll actually enjoy following. Whether it’s a weekend breakfast or a special treat, these cinnamon rolls always bring that cozy, comforting vibe to the kitchen.

You’ll find that making these cinnamon rolls fills your home with an irresistible aroma that invites everyone to gather around the table. What makes this Cinnamon Rolls Recipe truly special is how versatile it is—you can stick with the classic glaze or swap in a creamy frosting to make them extra indulgent. Trust me, once you try this, your mornings will get a whole lot sweeter.

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Ingredients You’ll Need

The ingredients for this Cinnamon Rolls Recipe come together to create that soft dough and flavorful filling you’re craving. I always recommend using fresh yeast and good quality butter or coconut oil—it really makes a difference in texture and flavor.

• Active dry yeast or instant yeast: Ensures a light, fluffy dough when proofed properly.
• Warm water: The right temperature wakes the yeast up without killing it.
• Granulated sugar: Feeds the yeast and adds slight sweetness to the dough.
• Melted butter or coconut oil: Gives richness and tender crumb to the dough.
• Milk (room temperature): Adds moisture and softens the dough.
• Sea salt: Balances sweetness and enhances flavor.
• All-purpose flour: The base that holds the dough together.
• Dark brown sugar: Perfect for a deep, caramel-like sweetness in the filling.
• Cinnamon: The star spice here, warming and fragrant.
• Powdered sugar: Base for the glaze that adds that perfect finishing touch.
• Vanilla extract: Adds a subtle sweetness in the glaze that ties everything together.
• Milk (for glaze): Adjusts the glaze consistency to drizzling perfection.

Variations

I love mixing things up with this cinnamon rolls recipe depending on the season or occasion—it’s fun to personalize so your family never gets bored. Feel free to experiment with the filling or swap out the glaze for something creamy.

• Add nuts or raisins: My family goes crazy when I toss toasted pecans or plump raisins into the cinnamon-sugar filling for extra texture.
• Use cream cheese frosting: Creamier and tangier than glaze, this is my go-to when I want a more decadent breakfast treat.
• Make a vegan version: Swap butter for coconut oil and use plant-based milk to keep it dairy-free without sacrificing flavor.
• Pumpkin spice twist: Add a teaspoon of pumpkin pie spice to the filling for a fall-inspired upgrade.

How to Make Cinnamon Rolls Recipe

Step 1: Activate the Yeast and Mix Wet Ingredients

Start by stirring warm water, yeast, and sugar together in a small bowl. I like to let this sit for about 5 minutes until it’s nice and foamy—that’s a key sign your yeast is alive and kicking. Meanwhile, melt your butter or coconut oil and mix it with room temperature milk, sugar, and salt in a medium bowl. Once your yeast is bubbly, stir it into this mixture so everything is ready for combining with the flour.

Step 2: Combine and Knead the Dough

Pour the flour into a large bowl. Add the wet ingredients and start stirring until just combined—the dough will be sticky, don’t worry! Using your hands, roughly knead it, then turn it out onto a floured surface. Knead the dough for 3 to 4 minutes until it feels smooth and elastic, adding more flour as necessary. I used to add too much flour, which made my rolls tough, so remember: it’s better for the dough to be slightly sticky than overly dry.

Step 3: First Rise

Lightly butter a large bowl and place your dough ball inside, turning it to coat it with the butter. Cover with plastic wrap and find a warm spot to let it rise until doubled in size—usually about an hour. I usually preheat my oven to the lowest setting, turn it off, then place the dough inside to get a nice cozy environment.

Step 4: Prepare Filling and Roll

Mix the brown sugar and cinnamon in a small bowl for the filling. Once your dough has risen, punch it down gently, then roll it into a rectangle approximately 20 by 14 inches on a floured surface. Brush melted butter over the dough, then sprinkle the cinnamon sugar evenly, leaving about half an inch of border. This step is where the magic happens—take your time spreading that filling for even sweetness.

Step 5: Roll, Slice, and Second Rise

Starting at one of the shorter ends, roll the dough tightly into a log. Using a sharp knife, slice the log into 12 equal rolls. Arrange them cut-side up in a greased baking dish, cover loosely with plastic wrap, and let them rise for another hour. This second proofing is crucial for that fluffy, pillowy texture.

Step 6: Bake and Glaze

Preheat your oven to 350°F. Uncover the rolls and bake for 25 to 30 minutes until they’re lightly golden on top. While they bake, whisk together powdered sugar, milk, and vanilla extract to make your glaze. If it’s too thick, just add a splash more milk. Once out of the oven, let the rolls cool for about 10 minutes before drizzling the glaze or spreading cream cheese frosting all over. This cooling time makes sure the glaze doesn’t melt off too quickly.

How to Serve Cinnamon Rolls Recipe

Garnishes

I usually stick to the classic glaze or cream cheese frosting, but sometimes I sprinkle a little extra cinnamon or finely chopped toasted nuts on top for some crunch. If you’re feeling a bit fancy, a drizzle of caramel sauce pairs beautifully and adds a rich, gooey touch.

Side Dishes

Honestly, these cinnamon rolls can star all on their own, but I like serving them alongside fresh fruit or a simple fruit salad for a bright contrast. A hot cup of coffee or chai tea is essential to complete the cozy breakfast experience.

Creative Ways to Present

For special occasions, I’ve arranged cinnamon rolls in a ring shape on a round baking pan to make a beautiful pull-apart wreath—guests love grabbing a warm pull-apart piece! I’ve also tried adding a sprinkle of edible flowers or fresh berries on top of the glaze for a gorgeous brunch centerpiece.

Make Ahead and Storage

Storing Leftovers

I recommend placing leftover cinnamon rolls in an airtight container at room temperature if you plan to eat them within two days. This keeps them soft and delicious—if they start feeling a bit dry, a quick microwave zap with a damp paper towel on top brings back that fluffy, fresh-out-of-the-oven texture.

Freezing

I love freezing unbaked, sliced rolls arranged in the baking dish, covered tightly with plastic wrap and foil. When you want a fresh batch, just let them thaw and rise for an hour before baking as usual. You can also freeze fully baked cinnamon rolls—wrap them individually and pop in the freezer for up to 2 months.

Reheating

To reheat refrigerated or frozen rolls, I warm them in a 350°F oven for about 10 minutes, covered loosely with foil to keep moisture in. For an even quicker fix, I use the microwave at 20-second intervals, adding a little water on a plate to create steam and avoid dryness.

FAQs

Final Thoughts

This Cinnamon Rolls Recipe holds a special place in my heart because it’s both approachable and rewarding. The sweet smell during baking, the soft layers, and that gooey cinnamon filling always make mornings feel a bit more magical. I encourage you to try it yourself—you might find it becomes a new favorite weekend tradition for your family, just like it did for mine.

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