Save The smell of cinnamon filling the entire apartment is one of those things that just makes everything feel right in the world. I started making these on weekend mornings back when I first moved out on my own and couldn't afford bakery prices. Now they've become this tradition that somehow turns any random Saturday into something worth celebrating.
Last Christmas I made three batches back to back because my family kept eating them faster than I could bake. My dad actually stood by the oven waiting for the second pan to finish. Theres something about homemade cinnamon rolls that makes people forget table manners entirely.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- 4 cups all purpose flour: This forms the structure of your rolls so dont be tempted to substitute completely with whole wheat or theyll be dense
- Active dry yeast: Make sure your milk is warm like bath water not hot or youll kill the yeast before it even starts working
- Whole milk: The fat content here keeps the dough tender and rich tasting
- Granulated sugar: Feeds the yeast and adds just enough sweetness to balance the filling
- Unsalted butter melted: Warm it slightly so it incorporates evenly into the dough without seizing
- Large egg: Adds structure and helps create that tender texture we're after
- Salt: Easy to skip but it actually makes all the flavors pop
- Brown sugar packed: The molasses gives the filling that deep caramel like flavor white sugar just cant match
- Ground cinnamon: Use fresh cinnamon not that stuff thats been sitting in your cupboard for three years
- Unsalted butter softened: Spread this on the dough like youre buttering toast nice and even
- Powdered sugar: Sift it first or your glaze will have lumps that ruin the silky finish
- Milk for glaze: Start with 2 tablespoons and add more until you reach pourable consistency
- Pure vanilla extract: The real stuff makes a difference in something as simple as glaze
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Wake up the yeast:
- Combine your lukewarm milk with the yeast in a small bowl and walk away for 5 minutes. You want to see tiny bubbles forming on top and a foamy layer developing.
- Mix the dough:
- In your largest bowl whisk together flour sugar and salt. Make a well in the center then pour in melted butter the egg and that happy activated yeast mixture. Stir until it comes together into a shaggy ball.
- Knead it:
- Turn onto a floured surface and knead for 8 to 10 minutes. The dough should feel smooth and slightly tacky but not sticking to your hands like crazy.
- First rise:
- Place in a greased bowl cover with a towel and find the warmest spot in your kitchen. Let it double in size which takes about an hour depending on your room temperature.
- Roll it out:
- Punch down that puffy dough gently then roll into a 16x12 inch rectangle. Try to keep it relatively even thickness throughout.
- Add the filling:
- Spread softened butter all the way to the edges. Mix brown sugar and cinnamon then sprinkle it evenly over the butter.
- Form the spiral:
- Starting from one long side roll the dough tightly into a log. Use dental floss or a serrated knife to slice into 12 equal pieces.
- Second rise:
- Arrange rolls in your greased baking pan cover and let them puff up for 30 to 45 minutes. They should look noticeably plumper and be touching each other.
- Bake them:
- Preheat oven to 350°F. Bake for 22 to 25 minutes until the tops are golden brown and you can see caramelized sugar bubbling around the edges.
- Make the glaze:
- While rolls cool whisk powdered sugar with milk and vanilla until smooth. Drizzle generously over warm rolls so it melts into all those delicious crevices.
Save My roommate once ate four of these straight from the pan and immediately declared it the best worst decision of their life. Theyre dangerously good when they're still warm.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Getting The Rise Right
Ive learned that yeast is basically a living pet that needs specific conditions to thrive. Too cold and it goes dormant too hot and it dies. The sweet spot is a cozy warm corner away from drafts. In winter I sometimes preheat my oven for like 30 seconds then turn it off and let the dough rise in there with the door cracked open.
Rolling Techniques
The tighter you roll the dough the more beautiful spiraled layers you'll end up with. Use your fingers to keep tension as you roll away from you. If the dough starts shrinking back on you let it rest for 5 minutes then try again it just needs to relax.
Make Ahead Magic
You can assemble these rolls the night before then refrigerate overnight. Let them sit at room temperature for about an hour before baking to take the chill off. They might need an extra 5 minutes in the oven but waking up to ready to bake cinnamon rolls is worth it.
- Freeze unbaked rolls on a baking sheet then transfer to a bag once solid
- Bake from frozen adding about 10 minutes to the baking time
- Already baked rolls freeze beautifully for up to a month
Save Theres nothing quite like pulling that first warm roll apart and watching steam escape from the spirals. Make them for someone you love.
Recipe Questions
- → How do I know when the dough has doubled in size?
Press your finger gently into the dough. If the indentation remains and the dough doesn't spring back, it has properly risen. This typically takes about 1 hour in a warm, draft-free area.
- → Can I prepare these ahead of time?
Yes. Assemble the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Let them come to room temperature for 30-45 minutes before baking, or until puffy.
- → What's the best way to slice cinnamon rolls evenly?
Use unflavored dental floss or a sharp serrated knife. Slide the floss under the log, cross ends over the top, and pull through. This cuts through without squishing the delicate dough.
- → Why did my dough not rise?
Check that your milk was warm, not hot (105-110°F). Liquid that's too hot can kill yeast. Also ensure your yeast is fresh and not expired. Find a warm spot away from drafts.
- → Can I freeze these cinnamon rolls?
Bake and cool completely, then wrap individually in plastic and freeze for up to 2 months. Thaw overnight and reheat gently. Alternatively, freeze unbaked rolls and let thaw and rise before baking.
- → How do I get the perfect glaze consistency?
Start with 2 tablespoons of milk and whisk vigorously. Add more milk one teaspoon at a time until the glaze pours easily but still coats a spoon. It should be thick enough to cling to the rolls.
