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There’s nothing quite like homemade Cinnamon Rolls fresh out of the oven. These delightful treats are filled with gooey cinnamon sugar and drizzled with a rich glaze—perfect for breakfast or a cozy afternoon snack.
I can’t wait for you to try these amazing cinnamon rolls. Trust me, once you make them, your kitchen will become everyone’s favorite place to be. The smell of freshly baked cinnamon rolls wafting through the house is pure heaven! These rolls are soft, fluffy, and packed with a sweet cinnamon filling that just melts in your mouth.
Don’t worry if you’ve never made cinnamon rolls from scratch before—I’ve got you covered with step-by-step instructions and helpful tips. We’ll make the dough together, let it rise, fill it with that delicious cinnamon-sugar mixture, and bake them to golden perfection. Then comes the best part: slathering them with gooey glaze and creamy icing.
Before You Start
- Check Your Yeast: Make sure your active dry yeast is fresh and not expired. This ensures your dough will rise properly.
- Warm the Milk Correctly: Heat the milk to about 110°F (43°C). If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate.
- Room Temperature Ingredients: Let your eggs and butter soften at room temperature. This helps them incorporate smoothly into the dough.
- Proper Rising Environment: Find a warm, draft-free spot for your dough to rise. If your kitchen is cool, you can place the dough in an oven that’s been slightly warmed (then turned off).
- Prepare Your Workspace: Lightly flour your surface before rolling out the dough to prevent sticking.
- Use Dental Floss for Cutting: Unflavored dental floss cuts cleanly through the dough without squishing the rolls.
Ingredients You’ll Need
- Whole Milk: Warm it up to activate the yeast. You can substitute with almond or soy milk if needed.
- Active Dry Yeast: Helps the dough rise. Instant yeast works too but may reduce rising time.
- Granulated Sugar: Sweetens the dough and feeds the yeast.
- All-Purpose Flour: Forms the structure of the rolls. Extra flour is handy for dusting.
- Salt: Enhances the flavor, without it your rolls will taste bland.
- Eggs: Add richness and help bind the dough.
- Unsalted Butter: Softened for easy mixing, adds moisture and flavor.
- Unsalted Butter: Softened to spread easily over the dough.
- Brown Sugar: Provides sweetness and a caramel-like flavor.
- Ground Cinnamon: The star spice for that classic cinnamon roll taste.
- Vanilla Extract: Adds depth of flavor.
- Unsalted Butter: Melted to create a smooth glaze.
- Brown Sugar: Adds sweetness and creates a sticky base for the rolls.
- Heavy Cream: Makes the glaze rich and creamy; milk can be used as a substitute.
- Vanilla Extract: Enhances the overall flavor.
- Cream Cheese: Softened for easy blending; gives the icing a tangy flavor.
- Unsalted Butter: Adds creaminess to the icing.
- Powdered Sugar: Sweetens and thickens the icing.
- Vanilla Extract: Adds flavor.
- Milk: Thins the icing to your desired consistency.
In a small bowl, warm ¾ cup of whole milk to 110°F (43°C). Stir in 2¼ teaspoons of active dry yeast (1 packet) and 1 tablespoon of granulated sugar. Let it sit for about 5 minutes until the mixture becomes frothy.
Tip: If the mixture doesn’t foam up, your yeast might be inactive. Start over with fresh yeast to ensure your dough rises properly.
In a large mixing bowl, combine 3½ cups of all-purpose flour, the remaining ¼ cup of granulated sugar, and ½ teaspoon of salt. Add the yeast mixture, 2 large eggs, and ⅓ cup of softened unsalted butter. Knead the dough by hand or with a stand mixer using the dough hook attachment for 6-8 minutes, until it’s smooth and elastic.
Tip: The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
Place the dough in a greased bowl and cover it with a clean towel. Let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.
Tip: A warm, draft-free area like an oven with the light on works well for rising dough.
In a small bowl, mix together ½ cup of softened unsalted butter, 1 cup of packed brown sugar, 2 tablespoons of ground cinnamon, and 1 teaspoon of vanilla extract until it forms a smooth paste.
Once the dough has risen, punch it down to release the air. On a floured surface, roll it out into a large rectangle measuring about 16×12 inches.
Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal it. Using unflavored dental floss or a sharp knife, slice the log into 12 equal pieces. Place the rolls into a greased 9×13-inch baking dish.
Tip: Dental floss cuts through the dough cleanly without squishing the rolls.
In a small saucepan over medium heat, melt ½ cup of unsalted butter. Stir in 1 cup of packed brown sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract. Let it simmer for 1-2 minutes until the sugar dissolves.
Tip: Stir continuously to prevent the sugar from burning and to ensure a smooth glaze.
Pour the gooey glaze evenly over the rolls in the baking dish. Cover the rolls loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until they become puffy.
Preheat your oven to 350°F (175°C) while the rolls are rising. Bake the cinnamon rolls for 25-30 minutes, or until they’re golden brown and cooked through. They should be slightly soft in the center for that gooey texture.
While the rolls are baking, beat together 4 oz of softened cream cheese, ¼ cup of softened unsalted butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Add 2-3 tablespoons of milk as needed to achieve a spreadable consistency.
Once the rolls are out of the oven, spread the cream cheese icing generously over the warm rolls. Let the icing melt into the rolls for maximum gooeyness.
Frequently Asked Questions
Can I make the cinnamon rolls ahead of time and bake them later?
Yes, you can prepare the rolls up to the second rise. After placing the sliced rolls in the baking dish, cover them tightly and refrigerate overnight. When you’re ready to bake, let them sit at room temperature for about an hour until they’ve puffed up, then glaze them with the gooey glaze and bake as directed.
How do I store leftover cinnamon rolls?
Keep any leftover rolls in an airtight container at room temperature for up to two days. For longer storage, place them in the refrigerator for up to five days. Warm them up in the microwave or oven before serving for that fresh-from-the-oven taste.
Can I freeze the cinnamon rolls?
Absolutely! After baking and cooling the rolls completely, wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To enjoy, thaw them overnight in the refrigerator and warm them in the oven at 350°F (175°C) for about 10-15 minutes.
What if my dough isn’t rising?
If your dough isn’t rising, the yeast may be inactive. Make sure your yeast is fresh and the milk is warmed to about 110°F (43°C). If the yeast doesn’t become frothy after 5 minutes in warm milk and sugar, start over with new yeast.
What’s the best way to reheat cinnamon rolls?
Reheat individual rolls in the microwave for about 15-20 seconds or warm them in the oven at 300°F (150°C) for 5-10 minutes. This makes them soft and gooey again.
More Delicious Treats
- Opera Cake
- Boston Cream Donuts
- Italian Almond Cookies
- Chocolate Pots de Crème
- Malasadas
- Custard Raisin Rolls
The Best Cinnamon Rolls
Ingredients
For the Dough:
- ¾ cup whole milk warmed to 110°F (43°C)
- 2¼ teaspoons active dry yeast 1 packet
- ¼ cup granulated sugar
- 3½ cups all-purpose flour plus extra for dusting
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup unsalted butter softened
For the Filling:
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
For the Gooey Glaze:
- ½ cup unsalted butter melted
- 1 cup brown sugar packed
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
For the Cream Cheese Icing:
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk to thin, as needed
Instructions
- In a small bowl, warm the milk to 110°F (43°C). Stir in the yeast and 1 tablespoon of the sugar. Let it sit for about 5 minutes until the mixture becomes frothy.
- In a large mixing bowl, combine 3 ½ cups flour, remaining sugar, and salt. Add the yeast mixture, eggs, and softened butter. Knead the dough by hand or using a stand mixer with a dough hook for 6-8 minutes, until smooth and elastic. The dough should be soft but not sticky—add a little more flour if necessary.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.
- In a small bowl, mix the softened butter, brown sugar, cinnamon, and vanilla extract until a smooth paste forms.
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 16×12 inches.
- Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Starting from the longer side, tightly roll the dough into a log. Pinch the seam to seal. Slice the dough log into 12 equal pieces using a sharp knife or dental floss. Place the rolls into a greased 9×13-inch baking dish.
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract. Let it simmer for 1-2 minutes until the sugar dissolves.
- Pour the gooey glaze evenly over the rolls in the baking dish. Cover the rolls loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until puffy.
- Preheat your oven to 350°F (175°C).
- Bake the cinnamon rolls for 25-30 minutes, or until golden brown and cooked through. They should be slightly soft in the center for that gooey texture.
- While the rolls are baking, beat the cream cheese, butter, powdered sugar, and vanilla extract together in a mixing bowl until smooth. Add milk as needed to reach a spreadable consistency.
- Once the rolls are out of the oven, spread the cream cheese icing generously over the warm rolls. Let the glaze melt into the rolls for maximum gooeyness.
Tips & Notes:
- Overnight Option: Prepare the rolls up to the second rise, then refrigerate overnight. Let them come to room temperature before baking.
- Cutting Tip: Use unflavored dental floss to slice the dough without squishing the rolls.
- Extra Gooeyness: Pour the gooey glaze over the rolls before the second rise for an extra moist and delicious center.
- Icing Consistency: Adjust the milk in the icing to get your preferred thickness—less milk for a thicker icing, more for a thinner glaze.
