Print

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls
Print Recipe

Warm, soft, and irresistibly gooey homemade cinnamon rolls featuring fluffy dough, a rich cinnamon-sugar filling, and a luscious vanilla glaze. Perfect for cozy breakfasts, special brunches, or any occasion, this easy-to-follow recipe delivers bakery-quality cinnamon rolls with the perfect balance of sweetness and comfort.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup warm milk (around body temperature)
  • 1/4 cup white sugar
  • 1/3 cup melted butter
  • 2 large eggs (room temperature)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Filling Ingredients

  • 1/3 cup melted butter (for spreading)
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon

Glaze Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk (to desired consistency)

Instructions

  1. Prepare the Dough: Warm the milk until it reaches about body temperature to activate the yeast without killing it. In a small bowl, combine the warm milk with yeast and a teaspoon of sugar. Let it foam for 5-10 minutes until bubbly. In a large mixing bowl, combine the flour, sugar, salt, melted butter, eggs, and the foamy yeast mixture. Knead the dough until smooth and elastic, then cover it and let it rise in a warm spot for about an hour or until doubled in size.
  2. Roll Out and Add Filling: Once the dough has risen, punch it down gently and roll it out on a floured surface into a large rectangle approximately 16×12 inches. Evenly spread melted butter over the dough surface. Sprinkle the ground cinnamon and brown sugar filling generously and evenly over the buttered dough to ensure consistent flavor in every roll.
  3. Shape the Rolls: Starting from one long edge, carefully roll the dough tightly into a log. Slice the log into 12 even pieces. Place the rolls cut side up in a greased baking dish, leaving some space between each to allow for expansion during the final rise.
  4. Second Rise: Cover the rolls with a damp cloth or plastic wrap and let them rise again for 30-45 minutes until puffed and airy.
  5. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until golden brown and cooked through. Keep an eye on them near the end to avoid drying out.
  6. Add the Glaze: While the rolls are still warm, drizzle the vanilla-infused powdered sugar glaze over the top. The glaze should melt slightly, creating a luscious finish that enhances the rolls’ flavor and appearance.

Notes

  • Use fresh yeast to ensure proper dough rising.
  • Knead the dough just enough to develop gluten for a soft texture; overkneading can make rolls tough.
  • Use room temperature eggs and milk for consistent dough.
  • Spread filling evenly for balanced flavor.
  • Keep dough covered with a damp cloth or plastic wrap while rising to retain moisture.
  • Leftover rolls can be stored at room temperature up to 2 days or refrigerated for up to a week.
  • Unbaked rolls can be frozen for up to 3 months; thaw before baking.
  • Reheat leftovers in the oven at 300°F (150°C) for 10 minutes or microwave on low for 20-30 seconds.

Nutrition

Keywords: cinnamon rolls, cinnamon roll recipe, homemade cinnamon rolls, soft cinnamon rolls, breakfast pastries, cinnamon sugar rolls

Find it online: https://marybaking.com/homemade-cinnamon-rolls/