This homemade cinnamon rolls recipe is my favorite way to turn a weekend morning into something special. They’re soft, fluffy, and loaded with buttery cinnamon goodness.
Table of Contents
Why I Love This Recipe
Whenever I bake these homemade cinnamon rolls, I remember why I stopped buying the store-bought kind. Nothing beats the texture and flavor of homemade.
- They bake up fluffy with that perfect golden top. The filling melts into the layers just right, and the sweet vanilla frosting soaks in while they’re still warm. Another great option is my vegan cinnamon rolls.
- I love how these rise beautifully every time. A warm oven and a little patience is all it takes. The scent alone makes it worth it.
- They’re a family favorite for good reason. My kids ask for them again and again, and I never mind making a double batch for the freezer, a lot like my waffle recipe.
- I prep them the night before, let them rise in the morning, and bake fresh for breakfast. It feels like a treat every time.
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Key Ingredients and Substitutions
- Bread flour or all-purpose flour: Bread flour gives these rolls extra chew and structure, but all-purpose works well too. Use what you have on hand.
- Granulated sugar: Adds sweetness to the dough and filling. Brown sugar can be used in the filling for a deeper flavor.
- Salt: Balances the sweetness and enhances flavor throughout.
- Yeast: Helps the dough rise and become fluffy. Use instant or active dry yeast. Just be sure your milk is warm to activate it.
- Warm milk: Moistens the dough and helps activate the yeast. Heat to 120˚F for best results.
- Butter: Softened for the dough and melted for the filling. You can substitute margarine if needed, but butter gives the best flavor.
- Egg: Adds richness and helps bind the dough together.
- Ground cinnamon: Classic warm spice in the filling. Adjust to your preference or add nutmeg for variation.
- Powdered sugar: Sweetens the frosting and helps it smooth over the warm rolls.
- Vanilla extract: Brings warm, rich flavor to both the dough and frosting.
- Water: Just a splash helps smooth out the frosting to make it spreadable.
How to Make Homemade Cinnamon Rolls
Preparation
Grease a 13×9-inch baking dish with cooking spray. Lightly flour a clean surface for rolling the dough later. Measure all ingredients and set out your stand mixer with flat beater and dough hook attachments.
Step 1 – Combine Dry Ingredients
In the bowl of a stand mixer, combine 2 cups of the flour, granulated sugar, salt, and yeast. Mix briefly to combine.
Step 2 – Add Wet Ingredients
Add the warm milk, softened butter, and egg to the dry ingredients. Beat with the flat beater on low speed for 1 minute, then on medium speed for 1 more minute, scraping the bowl as needed.
Step 3 – Knead the Dough
Switch to the dough hook attachment. Add the remaining flour, 1/4 cup at a time, and knead for 3–5 minutes until the dough is smooth and springy.
Step 4 – Let the Dough Rise
Grease a large bowl with cooking spray. Place the dough inside, turning it to coat all sides. Cover with a kitchen towel and let rise in a warm place for 1 hour and 30 minutes, or until doubled in size.
Step 5 – Roll and Fill
Turn the dough onto the floured surface and roll it into a 15×10-inch rectangle. Brush the surface with melted butter and sprinkle with the cinnamon and sugar mixture.
Step 6 – Slice the Rolls
Starting from the long side, roll the dough up tightly into a log. Pinch the seam to seal. Slice into 15 equal pieces, about 1 inch wide, using a serrated knife or dental floss.
Step 7 – Second Rise
Place the rolls in the prepared baking dish, cut side up. Cover with a kitchen towel and let rise for 30 minutes, or until puffy and doubled in size.
Step 8 – Bake
Preheat your oven to 350˚F. Uncover the risen rolls and bake for 25–30 minutes, or until golden brown and baked through.
Step 9 – Make the Frosting
In a small saucepan over low heat, melt the butter. Remove from heat and stir in the powdered sugar, vanilla extract, and water. Whisk until smooth.
Step 10 – Frost and Serve
Spread the frosting over the warm cinnamon rolls right after baking. Let cool slightly, then serve and enjoy.
Lynette’s Tip
Use unflavored dental floss to slice your cinnamon rolls cleanly without squishing the dough. Just slide it under the roll, cross the ends over the top, and pull tight to cut.
Recipe FAQs
Warm your milk to 120˚F. Microwave it in a glass measuring cup for about 45 seconds, but use a thermometer to be sure.
If your kitchen is cool, try placing the dough in an oven set to a dough-proofing temperature, around 100˚F. If your oven doesn’t have that setting, place the bowl near a warm spot or turn on the oven light and leave the door slightly ajar.
Press your finger into the dough. If the indentation stays, it’s ready.
Not at all, but it does make the rolls extra delicious. If you like a thicker frosting, double the recipe or chill it before spreading.
More Breakfast Recipes You’ll Enjoy
Homemade Cinnamon Rolls
Ingredients
Rolls
- 3 1/2 – 4 Cups bread flour or all-purpose
- 1/3 Cup granulated sugar
- 1 teaspoon salt
- 4 1/2 teaspoons yeast or 2 packages
- 1 Cup warm milk 120˚ F
- 1/4 Cup butter softened
- 1 egg
Filling
- 1/4 Cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons butter melted
Vanilla Frosting
- 1/2 Cup butter
- 2 Cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 Tablespoon water
Instructions
Cinnamon Rolls
- In your mixer bowl, combine 2 cups of the flour, sugar, salt, and yeast. Mix and then add the milk, butter, and egg. Beat with your flat beater on low speed for 1 minute and then medium speed for 1 minute. Scrap the sides of the bowl with a spatula as needed.
- Remove your flat beater and attach the dough hook. Add the remaining flour 1/4 cup at a time and knead for 3-5 minutes or until the dough is smooth and springy.
- Grease a large bowl with cooking spray. Place the dough in the bowl and turn it to grease all sides. Cover the bowl with a kitchen towel and let rise in a warm place for 1 hour and 30 minutes or until the dough has doubled in size.
- Remove the risen dough from the bowl and turn onto a lightly floured surface. Using a rolling pin, flatten the dough to a 15×10 inch rectangle. Spread the melted butter over the flattened dough and sprinkle with the cinnamon and sugar filling.
- Roll the rectangle up tightly starting with the longer side. Pinch the end of the roll to seal. Slice the cinnamon roll dough into 15 rolls using a serrated knife or dental floss. Each slice should be approximately 1 inch in width.
- Place each slice into a greased 13×9 baking pan. Cover with a kitchen towel and let rise for 30 minutes.
- Preheat the oven to 350˚F while the rolls are rising. Uncover the rolls that have doubled in size and bake for 25-30 minutes. Immediately spread with frosting.
Frosting
- In a small pan on the stove top, melt the butter over low heat. Once melted, remove from heat. Stir in the powdered sugar and vanilla.
- Add 1 Tablespoon of water and whisk until smooth.
- Add to the top of your cinnamon rolls immediately after removing from the oven.
Notes
My Favorite Variations:
- Add Extra Spices: Mix ground nutmeg or cardamom into the cinnamon-sugar filling for a warmer, spiced flavor. Even a pinch of cloves can add depth.
- Try a Cream Cheese Frosting: Replace the vanilla frosting with a classic cream cheese version for a tangy finish that pairs well with the sweet rolls.
- Add Raisins or Dried Fruit: Sprinkle raisins, dried cranberries, or chopped dried apricots over the cinnamon sugar before rolling up the dough.
Hi, when you say 2 pkgs of yeast, do you mean rapid rise or active dry yeast? I’m looking forward to trying these- thanks.
I use active dry yeast but have used rapid rise in the past with success as well.
You don’t give measure amounts of ingredients
Hi! All the ingredient measurements are in the recipe card at the bottom of the post. 🙂