There’s something almost magical about pulling a pan of homemade cinnamon rolls from the oven. That first whiff of warm cinnamon and butter? Pure comfort. Whether it’s a lazy Sunday morning or you’re hosting friends for brunch, these golden spirals of joy never fail to bring smiles. And let’s be honest—nothing beats the pride of saying, “I made these from scratch.”
Why This Recipe Works
- Fluffy, buttery dough—thanks to whole milk and a generous pour of melted butter, every bite melts in your mouth. The dough’s slight tackiness ensures tenderness, while kneading develops gluten for structure.
- Deep, caramelized filling—brown sugar and cinnamon team up for that nostalgic, sticky-sweet goodness. Packing the sugar tightly prevents gaps, and pressing it into the dough keeps it from unraveling.
- Cream cheese glaze—because let’s face it, a cinnamon roll without glaze is like a hug without a squeeze. Drizzling it over warm (not hot) rolls prevents melting into the dough.
- Versatile charm—serve them warm for breakfast, as a sweet appetizer, or even dessert (no judgment here).
The Story Behind the Sauce
- No shortcuts, no regrets—store-bought can’t compete with that fresh-from-the-oven texture. Blooming the yeast ensures proper rise, and laminating the filling creates bakery-quality swirls.
- Make it your own—tweak the spices, add nuts, or go wild with a citrus glaze. The recipe is forgiving, so experiment freely.
- Meal prep win—freeze unbaked rolls for future cravings (your future self will thank you). Chilling the log before slicing ensures clean edges.
Essential Ingredients & Tools
Ingredients for the Dough
- 4 cups all-purpose flour—the backbone of your dough. Bread flour works too if you like a chewier bite.
- 1 cup whole milk—richness is key here. Skim milk? Save it for your coffee.
- ¼ cup granulated sugar—just enough to sweeten the deal and help the yeast do its thing.
- 2¼ tsp active dry yeast—the tiny organism that makes your dough rise to greatness. Instant yeast can be substituted 1:1.
- ½ cup unsalted butter, melted—because butter makes everything better.
- 1 large egg—for binding and that perfect tender crumb.
- 1 tsp salt—balances the sweetness and keeps the yeast in check.
Ingredients for the Filling
- ¾ cup packed brown sugar—pack it tight for maximum gooeyness. Light or dark brown sugar works, but dark adds deeper caramel notes.
- 2 tbsp ground cinnamon—the star of the show. Don’t skimp.
- ¼ cup softened butter—spread it like you’re buttering the last piece of toast.
Ingredients for the Glaze
- 4 oz cream cheese, softened—tangy, creamy, and absolutely necessary.
- 1 cup powdered sugar—sweetens the deal without any grittiness.
- 2 tbsp whole milk—adjust to your desired drizzle consistency. For a thinner glaze, add more milk 1 tsp at a time.
Tools You’ll Need
- Stand mixer with dough hook—or strong arms and patience if kneading by hand. A large bowl and wooden spoon work too.
- Rolling pin—for rolling out that dough like a pro. A wine bottle can substitute in a pinch.
- 9×13-inch baking dish—where the magic happens. A large skillet or cake pan works if needed.
- Parchment paper—optional, but it saves you from scrubbing sticky pans.
- Pastry brush—for painting on that butter like an artist. A spoon or your fingers can do the job.
Serves: 12 | Prep: 30 min | Cook: 25 min | Total: 1 hr 55 min (includes rising time)
How to Make Homemade Cinnamon Rolls
- Wake Up the Yeast
Warm the 1 cup whole milk to 110°F—think baby bottle temperature. Too hot, and you’ll murder the yeast. Stir in ¼ cup granulated sugar and 2¼ tsp active dry yeast, then let it sit for 5 minutes until it’s frothy like a latte. This “blooming” step ensures the yeast is active. Add ½ cup melted unsalted butter, 1 large egg, and 1 tsp salt, then gradually mix in 4 cups all-purpose flour until a soft dough forms. Knead for 5–7 minutes until smooth—this is your arm workout for the day. The dough should feel slightly tacky but not stick to your hands. Cover with a damp towel and let it rise in a warm spot for 1 hour until it’s doubled in size.
- Create the Filling
Mix ¾ cup packed brown sugar and 2 tbsp ground cinnamon—pack it down like you’re stuffing a suitcase. Roll the dough into a 16×12-inch rectangle (eyeball it or use a ruler if you’re Type A). Spread ¼ cup softened butter evenly, leaving a ½-inch border so it seals nicely. Sprinkle the filling, then press it gently into the dough—this keeps it from escaping when you roll. For gooier centers, pile extra filling toward the middle third of the rectangle.
- Roll, Slice, and Rise Again
Starting from the long edge, roll the dough tightly but gently—no stretching! For clean cuts, use dental floss (yes, really). Slide it under the log, cross the ends, and pull to slice 12 even rolls. This prevents squashing. Arrange them in a greased baking dish, leaving space to grow. Cover and let rise 30 minutes until puffy and jiggly. If your kitchen is cold, place them in a turned-off oven with a bowl of boiling water to speed things up.
- Bake to Golden Perfection
Preheat oven to 375°F—hot enough to set the structure but not burn the tops. Bake for 20–25 minutes, rotating the pan halfway for even browning. If they’re browning too fast, tent with foil. They’re done when golden and sound hollow when tapped.
- Drizzle the Glaze
Beat 4 oz softened cream cheese until smooth, then gradually add 1 cup powdered sugar and 2 tbsp whole milk. Drizzle over warm rolls—not piping hot, or the glaze will vanish into the dough. For extra flair, add a pinch of salt or a splash of vanilla.
Pro Technique
Layering Like a Pastry Chef
Press the filling into the dough before rolling—this creates those Instagram-worthy swirls. Think of it like folding butter into croissant dough, but without the fuss.
The Floss Hack
A knife smashes the dough, but unflavored dental floss slices like a dream. Slide, cross, and pull—clean cuts every time. For even cleaner edges, chill the log for 15 minutes before slicing.
Proofing for Fluffiness
Let the rolls rise until they jiggle slightly when nudged. This means air pockets have formed. If your kitchen is chilly, place them in a turned-off oven with a bowl of boiling water—it’s like a spa day for dough.
Chef’s Wisdom
Sticky Dough Drama
If the dough clings to your hands, dust your hands with flour—not the dough. Over-flouring makes rolls tough.
Filling That Stays Put
Pile extra filling in the middle third of the rectangle before rolling. The outer edges will have less, preventing leaks. Sprinkle any leftover cinnamon sugar on top before baking for a caramelized crust.
Glaze Gone Wrong
Too thick? Add milk 1 tsp at a time. Too thin? Chill for 10 minutes or mix in more powdered sugar. For a zesty twist, add lemon zest or vanilla extract.
Storage & Freshness Guide
Unbaked Rolls
Refrigerate shaped rolls overnight (covered tightly). Let them sit at room temp for 1 hour before baking. To freeze, arrange on a tray, then transfer to a bag for up to 1 month. Bake from frozen, adding 5–10 extra minutes.
Baked Leftovers
Store in an airtight container at room temp for 2 days. Reheat in a 300°F oven for 5 minutes to revive that just-baked softness. Microwaving? Just don’t.
Freezing for Future Cravings
Wrap cooled rolls individually in foil, then stash in a freezer bag. Thaw at room temp or toast straight from frozen—glaze and all.
Nutrition Profile
Indulgent? Yes. Worth it? Absolutely.
- Calories: 320
- Fat: 12g
- Protein: 5g
- Carbs: 48g
- Fiber: 2g
Ingredient Variations and Their Impact
Whole Wheat Wonder
Swap 1 cup all-purpose flour for whole wheat. Add 1 tbsp honey to balance the nuttiness. Knead a bit longer—it’ll be denser but wholesome.
Nutty Delight
Mix ½ cup chopped pecans or walnuts into the filling. Toast them first for extra crunch and flavor.
Citrus Glaze Upgrade
Replace milk with orange juice and add 1 tsp zest for a sunny twist. Pair with a cinnamon-orange filling for harmony.
Vegan Version
Use plant-based butter, almond milk, and a flax egg. Coconut oil in the filling adds richness. Watch the baking time—they brown faster.
Spiced-Up Filling
Add ½ tsp cardamom or nutmeg to the cinnamon. A pinch of black pepper? Surprisingly amazing.
Perfect Pairings
Complementary Dishes
- Savory Quiche: The buttery crust and eggs balance the sweetness, making it ideal for brunch. Serve with a simple Green Salad to cut richness.
- Bacon-Wrapped Dates: The salty-smoky bacon contrasts the rolls’ sweetness, while the dates echo the caramelized sugar notes.
Drinks
- Strong Coffee: The bitterness offsets the glaze’s sweetness. A dash of cinnamon in the brew ties the flavors together.
- Late-Harvest Riesling: This slightly sweet wine mirrors the rolls’ caramelized sugar, with acidity to cleanse the palate.
Something Sweet
- Fresh Berry Salad: Tart berries (strawberries, raspberries) lighten the meal. Toss with mint and a squeeze of lime for freshness.
- Vanilla Ice Cream: Serve warm rolls à la mode—the cold cream melts into the swirls for a decadent dessert.
The Cozy Magic of Homemade Cinnamon Rolls
Make the best homemade Cinnamon Rolls with my easy recipe—fluffy dough, rich filling, and creamy glaze. Perfect for brunch or dessert. Bake a batch today!
Ingredients
For the Dough
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4 cups all-purpose flour
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1 cup whole milk
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1/4 cup granulated sugar
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2 1/4 tsp active dry yeast
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1/2 cup unsalted butter (melted)
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1 large egg
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1 tsp salt
For the Filling
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3/4 cup packed brown sugar
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2 tbsp ground cinnamon
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1/4 cup softened butter
For the Glaze
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4 oz cream cheese (softened)
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1 cup powdered sugar
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2 tbsp whole milk
Instructions
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Warm 1 cup whole milk to 110°F. Stir in 1/4 cup granulated sugar and 2 1/4 tsp active dry yeast; let sit 5 minutes until frothy.01
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Add 1/2 cup melted unsalted butter, 1 large egg, and 1 tsp salt. Gradually mix in 4 cups all-purpose flour until a soft dough forms. Knead 5–7 minutes until smooth.02
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Cover with a damp towel; let rise 1 hour until doubled.03
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Mix 3/4 cup packed brown sugar and 2 tbsp ground cinnamon. Roll dough into a 16x12-inch rectangle. Spread 1/4 cup softened butter, leaving a 1/2-inch border. Sprinkle filling; press gently into dough.04
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Roll tightly from the long edge. Slice into 12 rolls using dental floss.05
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Arrange in a greased 9x13-inch dish; cover and rise 30 minutes until puffy.06
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Bake at 375°F for 20–25 minutes, rotating halfway. Tent with foil if browning too fast.07
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Beat 4 oz softened cream cheese until smooth; gradually add 1 cup powdered sugar and 2 tbsp whole milk. Drizzle over warm rolls.08
