Cinnamon Rolls Recipe – Soft, Fluffy, and Irresistibly Sweet Homemade Treat

Few things in baking are as comforting as freshly baked cinnamon rolls—soft, pillowy dough swirled with a buttery cinnamon-sugar filling, then topped with a sweet glaze that melts into every bite. This timeless classic is beloved worldwide, from American brunch tables to European cafés, for its irresistible aroma and melt-in-your-mouth texture. Whether you’re craving a cozy weekend breakfast, a festive holiday treat, or simply something indulgent with your coffee, these homemade cinnamon rolls deliver bakery-quality results right in your own kitchen.

Cinnamon rolls trace their roots back to Northern Europe, particularly Sweden, where “kanelbullar” (cinnamon buns) are enjoyed daily with coffee during fika—a cherished social coffee break. What makes them special is the balance of tender, enriched dough with a fragrant swirl of cinnamon and brown sugar, finished with a drizzle of creamy glaze. Unlike store-bought versions, homemade rolls let you control everything—from the richness of the butter to the intensity of the cinnamon. They’re surprisingly easy to make with a stand mixer or by hand, and the dough can be prepped ahead, refrigerated, or even frozen for fresh-baked rolls anytime. Plus, cinnamon is known for its natural antioxidants and warming properties, making these rolls not just delicious but also soul-soothing.

Key Ingredients & Their Roles

All-purpose flour → Provides the base structure for soft, fluffy dough.
Instant yeast → Ensures a quick and reliable rise, giving the rolls their light texture.
Butter → Adds richness to the dough and filling while creating that tender, melt-in-your-mouth bite.
Brown sugar → Infuses the filling with caramel-like sweetness and helps create gooey layers.
Cinnamon → The star spice, adding warmth, aroma, and a comforting flavor profile.
Powdered sugar & vanilla → Create a smooth, sweet glaze that balances the spiced filling.

Cinnamon Rolls Recipe Details

📝 Ingredients

For the Dough

360 g (3 cups) all-purpose flour
50 g (¼ cup) white sugar
7 g (2 ¼ tsp) instant yeast
½ tsp salt
180 ml (¾ cup) warm milk (40–43°C / 104–110°F)
47 g (3 Tbsp) unsalted butter, melted
1 large egg, room temperature

For the Filling

70 g (⅓ cup) brown sugar
1 Tbsp ground cinnamon
60 g (¼ cup) unsalted butter, softened

For the Glaze

120 g (1 cup) powdered (icing) sugar
2–3 Tbsp milk
½ tsp vanilla extract

👨‍🍳 Instructions

Mix dry ingredients:

In a large mixing bowl, add flour, sugar, and salt. Stir with a whisk until evenly combined.

Prepare warm milk & butter for yeast:

In a microwave-safe jug, add the milk and melted butter.
Microwave for 45 seconds to 1 minute until the mixture is warm (around 40–43°C / 104–110°F). It should feel like warm bath water—comfortable to the touch, not hot.
Stir in the yeast and let it sit for 5 minutes. The mixture should look foamy or bubbly—this means the yeast is active.

Make the dough:

Pour the yeast mixture into the bowl with the dry ingredients. Add the egg.
Using a stand mixer: Fit with the paddle or dough hook attachment. Mix on medium speed for 5–7 minutes until the dough is soft, smooth, and slightly tacky but not sticky.
Kneading by hand: Stir with a spoon until the dough starts coming together. Transfer to a lightly floured surface and knead for 8–10 minutes, pushing and folding the dough until it becomes elastic and springs back when poked.

First rest:

Place the dough back in the bowl. Cover tightly with plastic wrap or a clean kitchen towel.
Let it rest for 10 minutes at room temperature while you prepare the filling.

Prepare the filling:

In a small bowl, mix brown sugar and cinnamon until evenly combined.
To soften butter: Place ¼ cup (60 g) of butter in a microwave-safe dish. Microwave for 15–20 seconds until spreadable but not melted. It should be creamy and easy to spread with a spoon or spatula.

Roll out the dough:

Lightly flour your work surface. Roll the dough into a rectangle about 35 × 25 cm (14 × 10 in). Try to keep the thickness even so the rolls bake uniformly.

Assemble the rolls:

Spread the softened butter evenly over the surface of the dough.
Sprinkle the cinnamon-sugar mixture over the butter, covering the dough completely.
Starting from the longer side, roll the dough up tightly into a log.

Cut rolls:

Use a sharp knife or unflavored dental floss to cut the log into 12 even pieces. (Tip: floss gives cleaner cuts without squashing the dough.)

Prepare the pan:

Grease a 9 × 13 in (23 × 33 cm) baking dish with butter or non-stick spray, or line it with baking paper for easier cleanup and removal.
Place the rolls inside, leaving a little space between each for rising.

Second rise:

Cover the pan with plastic wrap or a towel. Let the rolls rise in a warm spot for 60–90 minutes, or until doubled in size. (Tip: If your kitchen is cold, place the covered pan in an oven that’s turned off with just the light on for gentle warmth.)

Bake:

Preheat the oven to 180°C (350°F) about 15 minutes before the rolls finish rising.
Bake the rolls for 18–22 minutes, checking at 18 minutes. The tops should be lightly golden brown, and the centers cooked through. (If they’re browning too fast, cover loosely with foil.)

Make the glaze:

In a bowl, whisk together powdered sugar, vanilla, and 2 tablespoons of milk. Add more milk, a teaspoon at a time, until smooth and pourable.

Glaze the rolls:

Remove the cinnamon rolls from the oven and let cool for 5 minutes.
Drizzle glaze generously over warm rolls. Serve immediately for the softest, gooey texture.

Tips & Ingredient Substitutions

Vegan option: Use plant-based milk, vegan butter, and a flax egg (1 Tbsp ground flax + 3 Tbsp water).
Gluten-free: Substitute with a gluten-free all-purpose flour blend designed for yeast baking.
Make ahead: Prepare rolls to step 9, cover tightly, and refrigerate overnight. Bake fresh the next morning.
Freezing: Freeze baked rolls (without glaze) for up to 2 months. Reheat and glaze before serving.
Extra flavor: Add chopped pecans, walnuts, or raisins to the filling for texture and variety.

Frequently Asked Questions

Q1: Can I make cinnamon rolls ahead of time?
Yes! You can prepare the rolls the night before, refrigerate them, and bake the next morning.

Q2: Can I freeze cinnamon rolls?
Absolutely. Freeze either unbaked (after slicing) or baked rolls. If baking from frozen, allow extra rising time.

Q3: Why didn’t my dough rise?
Your yeast may have expired, or your milk was too hot/cold. Always use milk at 40–43°C (104–110°F).

Q4: Can I use bread flour instead of all-purpose flour?
Yes, bread flour will give slightly chewier rolls, while all-purpose flour yields a softer texture.

Q5: How long do cinnamon rolls stay fresh?
They’re best eaten fresh but will last 2–3 days at room temperature in an airtight container.

Wrap-Up

These homemade cinnamon rolls are the perfect blend of fluffy dough, sweet cinnamon filling, and creamy glaze—guaranteed to impress family and friends. Once you try them fresh from the oven, you’ll never want to go back to store-bought versions again.

💬 Have you ever made cinnamon rolls from scratch? What’s your favorite twist—nuts, cream cheese frosting, or maybe even chocolate? Share your version in the comments below!

👉 Craving more sweet treats? Try my Basque Cake recipe next for another bakery-style dessert you can make at home.

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