Our Cinnamon Rolls recipe yields the best, soft and fluffy, cinnamon rolls that melt in your mouth. Top they with traditional or cream cheese glaze.
Make sure to check out all of my brunch favorites including Japanese Soufflé Pancakes, Snickerdoodle Muffins, Homemade Scones, or Crab Cake Benedict!
The Only Cinnamon Rolls Recipe You’ll Ever Need
I’m telling you now, anyone can make incredible, homemade cinnamon rolls! They’re not difficult at all, if you can follow simple instructions, and the result is bakery quality magic. There’s nothing quite as heavenly and I’ve included prep ahead and freezing instructions so you can make them in no time.
How to make Cinnamon Rolls:
Proof Yeast: If you’re using active dry yeast, proof the yeast by stiring it with water and a pinch of sugar. Let it sit for 5 minutes until it’s foamy on top. If this doesn’t happen, the yeast is bad or your water was too hot. If you have instant yeast, skip this and add the water, yeast, and sugar with the rest of the dough ingredients.
Make Dough: Add the yeast mixture, warm milk, sugar, melted butter, salt and egg to a large bowl or stand mixer. Add 2 cups of flour and mix until smooth. Add an additional cup of flour and knead until combined. Slowly add more flour as needed, until the dough begins to pull away from the sides and bottom of the bowl. Knead it for about 5 minutes. The dough should be very soft and not overly sticky.
First Rise: Spray a bowl with cooking spray and place the dough ball inside. Cover with a dry kitchen towel and allow to rise until the dough has doubled in size, about 1 ½ hours. Butter a rimmed half sheet pan or 9×13″ pan and set aside. Quick Rise Trick: For the first rise, place dough in a well-greased bowl, turning it once to coat the dough. Preheat oven to 180°F then turn oven off. Cover bowl with plastic wrap and place in warm oven, leaving the door slightly cracked open, until dough has doubled in size, about 30 minutes.
Roll Out: Lightly dust a work surface with flour or spray with cooking spray. Punch down the dough then roll into a rectangle about 20×18″. Spread 6 tablespoons softened butter over the top and sprinkle with the cinnamon sugar, leaving ½ inch border. (Optional, sprinkle with walnuts, pecans, or raisins). Starting on the short, 18-inch side, roll the dough into a tight log. Pinch the ends to seal them together. Cut into 12 equal portions, each about 1 ½ inches wide. (We suggest a sharp serrated knife or wrap a piece of dental floss around the log and pull tightly, for a smooth cut without flattening the roll).
Second Rise: Place rolls on buttered baking sheet and cover with a dry kitchen towel. Allow to rise until doubled again, about one hour.
Bake: Uncover rolls and bake at 375°F for 18-22 minutes, until the center is no longer doughy. Glaze: Make icing glaze while the cinnamon rolls bake. Combine butter and powdered sugar together until well combined. Add vanilla. Add just enough milk to reach a soft frosting consistency. (Find cream cheese icing in recipe card notes). Spread icing over warm cinnamon rolls.
Make Ahead and Freezing Instructions:
- To Make Ahead: Make the dough and before the first rise, place it in a large greased bowl with a tight lid and allow to rise overnight in the fridge. Allow dough to come to room temperature before rolling out and shaping.
- To Freeze: Place baked cinnamon rolls in a freezer-safe container for up to 3 months. To freeze unbaked cinnamon rolls, assemble them as instructed and bake for 12 minutes at 375°F. Cool completely then cover pan well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator then return to the oven for 10-15 minutes more until cooked through.
More Recipes to Try:
- Cinnamon Roll Biscuits
- Pumpkin Cinnamon Rolls
- Cinnamon Roll Cake with Cream Cheese Frosting
- Orange Rolls
- Lemon Blueberry Rolls
- Torrijas
- Sour Cream Coffee Cake
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Cinnamon Rolls
Equipment
Ingredients
For the Dough:
- 2 1/2 teaspoons active dry yeast*
- 1/2 cup warm water
- 1/2 cup whole milk , warmed
- 1/4 cup + ½ teaspoon granulated sugar , divided
- 1/3 cup butter , slightly melted
- 1 teaspoon salt
- 1 large egg , room temperature
- 3 1/2-4 cups all purpose flour , or bread flour
Cinnamon Sugar Filling:
- 6 Tablespoons softened butter
- 2/3 cup packed light brown sugar
- 2 Tablespoons ground cinnamon
- 3/4 cup raisins, walnuts, or pecans (optional)
Glaze*:
- 4 Tablespoons butter , softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-6 Tablespoons milk , as needed
Instructions
- Proof Yeast: In a small bowl, stir together yeast, warm water and ½ teaspoon sugar. Set aside for 5 minutes to “proof”. (If the mixture doesn’t get foamy on top, either the yeast is bad or the water was too hot). For instant yeast, add yeast, water and sugar with everything in step 2.
- Make Dough: Add the yeast mixture, warm milk, sugar, melted butter, salt and egg to a large bowl or stand mixer. Add 2 cups of flour and mix until smooth. Add an additional cup of flour and knead until combined. Slowly add more flour as needed, until the dough begins to pull away from the sides and bottom of the bowl. Knead it for about 5 minutes. The dough should be very soft and not overly sticky. Add more flour if needed.
- First Rise: Place dough in a well-greased bowl, cover with a dry kitchen towel and let rise until doubled, about 1 ½ hours. Meanwhile, butter a rimmed bakers half sheet (18×13”) or a 9×13” pan. Set aside.
- Roll out and Fill: Dust a work surface lightly with flour, or spray with non-stick cooking spray. Punch down the risen dough and roll it out into about a 20”x18” rectangle. Spread 6 tablespoons softened butter on top. Mix sugar and cinnamon together and sprinkle over buttered dough, leaving ½ inch border. Sprinkle with walnuts, pecans, or raisins if desired.
- Cut: Beginning on the 18-inch side, roll up dough tightly into a log. Pinch the ends together to seal. Cut into 12 equal portioned pieces (about 1 ½ inches wide). A sharp serrated knife or a piece of floss work well to cut the dough.
- Second Rice: Arrange rolls on prepared baking sheet and cover with a dry kitchen towel. Rise again for about an hour, until doubled in size. Preheat oven to 375 degrees F.
- Bake: Uncover rolls and bake for 18-22 minutes or until no longer doughy in the center. While the cinnamon rolls bake, make the icing.
- Glaze: Mix butter and powdered sugar together for several minutes. Mix in vanilla and enough milk to reach a soft frosting consistency. (See notes for cream cheese frosting option). Spread over warm baked cinnamon rolls.
Video
Notes
Nutrition
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I originally shared this recipe October 2010. Updated September 2020 and September 2024.
