These cinnamon rolls are soft, fluffy, and irresistibly gooey, with beautifully defined swirls and a warm cinnamon aroma that fills your kitchen. Each roll bakes up tender on the inside and lightly golden on the outside, making them perfect for breakfast, brunch, or a comforting treat any time of day.

Why You’ll Love This Recipe

• The dough is soft, workable, and ideal for beginners and experienced bakers alike.
• Each roll bakes into perfect, distinct swirls that look bakery-worthy.
• The cinnamon–brown sugar filling melts into a gooey, flavorful center.
• The glaze is simple, sweet, and complements the rolls without overpowering them.
• You can prepare them ahead of time for effortless morning baking.
• They reheat beautifully and stay tender for days.
• No special equipment required — just basic pantry ingredients.
• Easy to customize with add-ins or alternative glazes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 1 egg

Filling:

• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, softened

Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract (optional)

Directions

1. In a large mixing bowl, combine the flour, granulated sugar, salt, and yeast.
2. Warm the milk to about 110°F, then mix it with the melted butter. Add this mixture to the dry ingredients along with the egg. Stir until a shaggy dough begins to form.
3. Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and let rise for about 1 hour or until doubled in size.
5. Meanwhile, mix the brown sugar and cinnamon together in a small bowl.
6. After rising, roll the dough into a 12 × 18-inch rectangle. Spread the softened butter evenly over the surface. Sprinkle the cinnamon-sugar mixture over the butter.
7. Roll the dough tightly from the long side into a log. Slice into 12 equal rolls.
8. Arrange the rolls in a greased 9 × 13-inch baking dish. Cover and let rise for another 30 minutes.
9. Preheat the oven to 350°F. Bake the rolls for 22–25 minutes, or until golden.
10. Prepare the glaze by whisking powdered sugar and milk until smooth. Drizzle over warm rolls and serve.

Servings and timing

Servings: 12 cinnamon rolls
Prep time: approximately 1 hour 30 minutes (includes rising)
Cook time: 22–25 minutes
Total time: about 1 hour 55 minutes

Variations

• Replace half the all-purpose flour with whole wheat flour for a slightly denser, nuttier roll.
• Use plant-based milk and butter to make the recipe dairy-free.
• Add chopped walnuts, pecans, raisins, or mini chocolate chips to the filling.
• Swap the simple glaze for a cream-cheese frosting for a richer topping.
• Make mini rolls by cutting the dough log into 24 slices; reduce baking time by about 5 minutes.

Storage/Reheating

• Store cooled rolls in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days; reheat individual rolls in the microwave for about 15 seconds.
• Freeze unbaked rolls (before the second rise) for up to 1 month. Thaw overnight in the fridge, let rise, then bake.
• Freeze baked, unglazed rolls for up to 2 months. Thaw, warm in a 300°F oven for 10 minutes, then glaze.

FAQs

How do I know when my dough has risen enough?

It should double in size and feel airy. If an indentation from a light poke remains, it’s ready.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be substituted in the same amount and mixed directly with the dry ingredients.

Can I make these cinnamon rolls ahead of time?

Yes, assemble them, cover, and refrigerate overnight. Let them warm slightly and rise before baking.

Why did my rolls turn out dense?

Cold rising conditions, expired yeast, or insufficient kneading can lead to dense rolls.

What’s the best way to cut the rolls neatly?

Use unflavored dental floss to avoid squishing the dough and maintain perfect swirls.

Can I reduce the sugar in this recipe?

Yes, you can slightly reduce the sugar in the filling or glaze, but keep enough to maintain flavor and texture.

Can I make them without dairy?

Yes, use plant-based butter and milk; the rolls will still be soft and delicious.

How do I keep the rolls soft the next day?

Store them airtight and reheat gently. A quick warm-up restores their tenderness.

Can I add extra spices?

Absolutely — nutmeg, cardamom, or a little orange zest can enhance the flavor.

What type of flour works best?

All-purpose flour gives the softest texture, though a partial whole-wheat blend also works well.

Conclusion

These cinnamon rolls are everything you want in a classic homemade pastry — soft, sweet, aromatic, and beautifully swirled. With simple ingredients and easy steps, they come together into a comforting treat that feels special every time. Whether you enjoy them fresh from the oven or reheated the next day, they’re guaranteed to become a favorite in your kitchen.

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