Classic  homemade cinnamon rolls Made Simple

Nothing beats the smell of cinnamon rolls baking in the oven. These homemade rolls are soft, fluffy, and packed with warm cinnamon-sugar swirls. The dough is easy to work with, and the creamy vanilla icing ties everything together.

Whether you’re baking for a weekend brunch or a cozy afternoon treat, this recipe delivers bakery-style results at home. You don’t need fancy equipment, just a little patience and a warm kitchen.

Why This Recipe Works

This recipe uses a rich, slightly sweet dough enriched with butter and milk for tenderness. The warm milk and sugar activate the yeast quickly, which helps the dough rise well without becoming dense.

A generous cinnamon-brown sugar filling melts into the layers, creating that signature gooey center. Finally, a simple cream cheese icing adds a tangy contrast that keeps each bite balanced, not overly sweet.

Ingredients

• For the dough:
  • 3 1/4–3 1/2 cups (390–420 g) all-purpose flour, plus more for dusting
  • 1 cup (240 ml) warm whole milk (about 110°F/43°C)
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/3 cup (65 g) granulated sugar
  • 1/3 cup (75 g) unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp fine salt
• For the filling:
  • 1/2 cup (110 g) unsalted butter, softened
  • 3/4 cup (150 g) brown sugar, packed
  • 2 tbsp ground cinnamon
  • Pinch of salt
• For the icing:
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 1–2 tbsp milk
  • 1 tsp vanilla extract
  • Pinch of salt

Step-by-Step Instructions

1. Activate the yeast: In a large bowl, whisk warm milk and sugar. Sprinkle yeast over the top and let it sit for 5–10 minutes until foamy.If it doesn’t foam, your yeast may be dead or the milk too hot or cold.
2. Make the dough: Add melted butter, egg, vanilla, and salt to the yeast mixture. Stir in 3 cups of flour and mix until a shaggy dough forms. Add more flour, a few tablespoons at a time, until the dough is soft and slightly tacky but not sticky.
3. Knead: Turn the dough out onto a lightly floured surface.Knead for 6–8 minutes until smooth and stretchy. You can also use a stand mixer with a dough hook for 5–6 minutes on medium-low.
4. First rise: Place dough in a greased bowl, cover, and let it rise in a warm spot for 60–90 minutes, or until doubled in size. A slightly warm oven (turned off) works well.
5. Make the filling: In a small bowl, combine softened butter, brown sugar, cinnamon, and a pinch of salt to form a paste.This spreads more evenly than sprinkling dry sugar.
6. Roll it out: Punch down the dough and roll it into a 12×18-inch rectangle. Spread the cinnamon filling evenly, leaving a 1/2-inch border on one long side.
7. Shape: Starting from the long edge with filling all the way to the edge, roll tightly into a log. Use your hands to gently even out the thickness.
8. Slice: Trim the ends if needed.Cut into 12 even rolls (a piece of unflavored dental floss or thin string makes clean cuts). Place in a greased 9×13-inch pan, spaced evenly.
9. Second rise: Cover and let rise for 30–45 minutes until puffy and touching. Preheat the oven to 350°F (175°C).
10. Bake: Bake for 22–26 minutes until lightly golden on top and the centers register about 190°F (88°C).If browning too fast, tent with foil for the last few minutes.
11. Make the icing: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and 1 tablespoon milk. Beat until creamy, adding more milk to reach a thick drizzle.
12. Finish: Spread icing over warm rolls so it melts slightly into the swirls.Serve warm.

Storage Instructions

• Room temperature: Keep iced or un-iced rolls in an airtight container for up to 2 days. If un-iced, add icing just before serving.
• Refrigerator: Store for up to 5 days. Warm in the microwave for 15–20 seconds to soften before eating.
• Freezer: Freeze baked, un-iced rolls for up to 2 months.Thaw overnight in the fridge, warm in the oven at 300°F (150°C) for 10–12 minutes, then ice.
• Make-ahead (overnight rise): After slicing and placing in the pan, cover and refrigerate overnight. Bring to room temperature for 45–60 minutes the next day, then bake.

Health Benefits

These cinnamon rolls are a treat, but you can still make mindful choices. Cinnamon offers antioxidants and may help support healthy blood sugar levels.

Using real butter and milk provides satisfying richness, which can help with portion control because a little goes a long way. You can also reduce sugar in the filling slightly or use a thinner layer of icing if you want a lighter option.

For added fiber, substitute up to 1 cup of the all-purpose flour with white whole wheat flour. The texture stays soft, and you get a bit more nutritional value.

Pair your roll with protein like eggs or yogurt to help keep you full and steady your energy.

Pitfalls to Watch Out For

• Milk too hot or cold: Milk hotter than 115°F can kill yeast; cooler than 100°F may slow activation. Aim for warm bath temperature.
• Too much flour: Adding excess flour leads to dry rolls. Keep the dough slightly tacky and soft during kneading.
• Under- or over-proofing: Rolls that rise too little are dense; too much and they collapse.Look for puffy dough that slowly springs back when gently pressed.
• Loose rolling: A loose log creates gaps between layers. Roll firmly and evenly without squeezing out the filling.
• Overbaking: Dry rolls are often just overbaked by a few minutes. Pull them when lightly golden and set in the center.

Recipe Variations

• Glazed classic: Skip the cream cheese and use a simple vanilla glaze (powdered sugar, milk, vanilla) for a lighter finish.
• Pecan crunch: Sprinkle 1/2 cup chopped toasted pecans over the filling before rolling for extra texture.
• Orange zest twist: Add 1–2 tsp orange zest to the dough and icing for a bright citrus note.
• Apple cinnamon: Finely dice 1 small apple, blot dry, and scatter over the filling.Bake a few extra minutes if needed.
• Maple frosting: Replace milk in the icing with 1–2 tbsp pure maple syrup and a touch of maple extract.
• Mini rolls: Roll into a 10×16-inch rectangle and cut 18 smaller rolls. Bake 16–18 minutes.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount and skip the proofing step.

Mix instant yeast directly with the flour, then add warm milk and other wet ingredients. The rise times may be slightly shorter, so watch the dough, not the clock.

How do I make them less sweet?

Reduce the brown sugar in the filling to 1/2 cup and use a thinner layer of icing, or switch to a simple glaze. The cinnamon flavor will still shine, and the rolls won’t feel heavy.

What if I don’t have a stand mixer?

Hand mixing works fine.

Use a sturdy spoon to bring the dough together, then knead on a lightly floured surface until smooth and elastic. It’s a bit of a workout, but very doable.

How can I tell if the dough is kneaded enough?

The dough should be smooth, stretchy, and slightly tacky. If you gently stretch a small piece, it should thin without tearing right away (a rough “windowpane” test).

If it tears easily, knead a couple more minutes.

Why are my rolls dense?

Common causes include cool milk, inactive yeast, too much flour, or under-proofing. Make sure your yeast foams at the start, keep the dough soft, and let it rise until truly puffy.

Can I make them dairy-free?

Yes. Use a neutral plant milk (like almond or oat), vegan butter, and dairy-free cream cheese or a simple powdered sugar glaze.

Texture may vary slightly, but they’ll still be delicious.

How do I keep the centers gooey without being raw?

Bake until lightly golden and set, not dark brown. Tent with foil if browning early. A center temperature around 190°F is a good indicator that they’re done but still soft inside.

What’s the best way to cut clean slices?

Use unflavored dental floss or thin string.

Slide it under the log, cross the ends over the top, and pull tight to slice. This prevents squashing the layers, which can happen with a knife.

Final Thoughts

Homemade cinnamon rolls feel special, but they’re extremely approachable with a little planning. Keep the dough soft, watch your rise, and don’t overbake.

The result is tender, buttery rolls with a swirl of warm spice and creamy icing. Brew some coffee, share a pan with people you love, and enjoy the kind of comfort only fresh cinnamon rolls can bring.