Cinnamon Rolls Recipe
This Cinnamon Rolls Recipe brings warm, gooey swirls of cinnamon straight to your kitchen—perfect for a cozy breakfast or an irresistible dessert treat.
I’ve always believed that homemade baked goods are like little love notes to yourself and your family. These cinnamon rolls start with a soft yeast dough that rises into pillowy clouds, filled with a sweet brown-sugar and cinnamon swirl, then draped in a simple vanilla glaze. What makes this recipe special? A touch of whole milk Greek yogurt in the dough keeps each roll tender for days, and a longer, slow rise (about an hour) deepens the flavor without extra work. I serve these on brisk Saturday mornings, alongside my grandmother’s coffee cake or a fresh fruit platter, and they never fail to spark smiles. You could even add a dash of nutmeg or swap in coconut sugar for a twist—fun for holiday brunches or casual Sunday gatherings.
Why You’ll Love This Recipe
- Soft, pillowy cinnamon swirls bursting with sweet brown-sugar flavor
- Simple yeast dough you can mix by hand or stand mixer in under 10 minutes
- Perfect for breakfast, brunch or dessert—any time you crave comfort
- Uses pantry-friendly ingredients you likely have on hand
- Flexible—easy dairy-free, vegan or gluten-free swaps available
- Make-ahead dough and freeze-back rolls for last-minute baking
- Classic glaze brings a shiny, sweet finish without fuss
- Feels fancy enough for entertaining, but easy enough for busy mornings
Ingredients
Dough
• 4 cups (480 g) all-purpose flour, plus extra for dusting (King Arthur Flour preferred)
• 1 packet (2¼ tsp/7 g) active dry yeast (or instant yeast, see Notes)
• 1 cup (240 ml) warm milk (110°F), whole or 2%
• ⅓ cup (67 g) granulated sugar
• ½ cup (113 g) unsalted butter, melted and cooled (Kerrygold for richness)
• 1 large egg, room temperature
• 1 tsp kosher salt
• 2 tbsp whole milk Greek yogurt (optional, adds tenderness)
Filling
• 1 cup (200 g) packed brown sugar (light or dark)
• 2 tbsp ground cinnamon (freshly ground if possible)
• 3 tbsp unsalted butter, softened
Glaze
• 1 cup (120 g) powdered sugar
• 2 tbsp milk or cream
• ½ tsp pure vanilla extract
Tips on Ingredients
– Use fresh yeast: test by proofing in warm milk with a pinch of sugar—bubbles in 5 minutes means it’s active.
– Swap Greek yogurt for a touch of sour cream if you’re out of yogurt.
– For dairy-free: use almond milk and vegan butter.
– For gluten-free: a cup-for-cup gluten-free flour blend works well, though rolls may be slightly denser.
Directions
- Proof the yeast. In a small bowl, whisk warm milk with 1 tsp sugar, then sprinkle yeast on top. Wait 5–7 minutes until foamy—if nothing happens, start over with fresh yeast.
- Make the dough. In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl), combine flour, sugar, and salt. Add melted butter, egg, yogurt and the yeast mixture. Mix on low until a shaggy dough forms, then bump up to medium for 5–7 minutes until smooth and elastic.
- First rise. Lightly oil a bowl, transfer the dough, and cover with plastic wrap. Let it rest in a warm spot for about 1 hour, or until doubled in size—think of it like a spa day for your dough.
- Roll and fill. Punch down the dough, transfer to a lightly floured surface, and roll into a 12×16-inch rectangle. Spread softened butter evenly, then sprinkle brown sugar and cinnamon all over, leaving a ½-inch border.
- Shape the rolls. Starting at the long edge, tightly roll the dough into a log. Pinch the seam closed, then cut into 12–15 equal slices with a sharp knife or dental floss (yes, floss works like a charm!).
- Second rise. Arrange rolls in a greased 9×13-inch pan, leaving a bit of space between each. Cover loosely with plastic wrap and let rise for 30–45 minutes until they look puffy. Meanwhile, preheat the oven to 350°F.
- Bake. Slide the pan into the center rack and bake 20–25 minutes, until tops are golden and centers bounce back when gently pressed. Avoid overbaking—they should be soft and tender.
- Glaze while warm. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over hot rolls so it melts into all those nooks and crannies. Serve immediately, or let cool a bit for a firmer frosting.
Servings & Timing
Makes: 12–15 sweet rolls
Prep Time: 20 minutes
Rise Time: 1 hour + 30–45 minutes second rise
Bake Time: 20–25 minutes
Total Time: about 2 hours (including rises)
Variations
• Apple-Cinnamon Swirl: Layer thin apple slices and a dash of nutmeg with the sugar.
• Chocolate Hazelnut Rolls: Swap the filling for your favorite chocolate spread and chopped nuts.
• Pumpkin Spice Twist: Add ¼ cup pumpkin purée and 1 tsp pumpkin pie spice to the dough.
• Orange-Glazed Rolls: Stir 1 tsp orange zest into the glaze for a bright finish.
• Vegan Delight: Use plant-based milk, vegan butter, and flax “egg” (1 tbsp ground flax + 3 tbsp water).
Storage & Reheating
• Room Temp: Store covered at room temperature for up to 2 days.
• Fridge: Keeps 4–5 days in an airtight container—warm in the oven for 5 minutes.
• Freezer: Freeze unbaked rolls in a sealed bag for up to 3 months; bake from frozen, adding 5–10 minutes.
• Make-Ahead: Prep through Step 5, cover pan tightly, refrigerate overnight, then let sit 30 minutes before baking.
Notes
• Kneading by hand? Plan for 8–10 minutes of elbow grease until the dough springs back.
• For extra fluff, try a 10-minute autolyse: mix flour and water (minus yeast), rest, then add remaining ingredients.
• If your kitchen is cool, place the dough in the oven with just the light on—it creates a perfectly warm proofing spot.
• Adjust sugar and butter if you prefer a lighter filling or a richer bite.
FAQs
Q: Can I use instant yeast instead of active dry?
A: Yes—skip the proofing step, stir yeast directly into the dry ingredients, and reduce first rise by 10–15 minutes.
Q: Why are my rolls dry or dense?
A: Likely the dough didn’t rise long enough or the yeast was past its prime; always check expiration and proof in warm milk.
Q: Can I make these ahead for a crowd?
A: Absolutely—prepare through shaping, freeze in the pan, then bake straight from frozen, adding 5–10 more minutes.
Q: What’s the secret to a gooey center?
A: Spread the filling all the way to the edges and don’t overbake—the center should still look slightly underdone when you pull them out.
Q: How do I keep the glaze thick?
A: Use less milk or chill the rolls slightly before drizzling so the frosting sets on top.
Q: Can I add nuts or dried fruit?
A: Sure! Fold in chopped pecans, walnuts or raisins with the sugar filling for extra texture and flavor.
Q: Is there a gluten-free version?
A: A cup-for-cup gluten-free flour blend works—just expect a slightly firmer crumb and shorter rise time.
Q: How do I reheat without drying out?
A: Wrap a roll in damp paper towel and microwave 15–20 seconds, or warm in a 300°F oven for 5–7 minutes.
Conclusion
These homemade cinnamon rolls are a true crowd-pleaser—soft yeast dough, sweet cinnamon swirls, and a glossy glaze make them perfect for breakfast or dessert. Give this Cinnamon Rolls Recipe a try, then let me know how your kitchen filled with that amazing aroma. And if you love easy recipes, check out my sourdough bread and blueberry muffin posts next!
Cinnamon Rolls
Ingredients
- 4 cups all-purpose flour plus extra for dusting (King Arthur Flour preferred)
- 1 packet active dry yeast (or instant yeast, see Notes)
- 1 cup warm milk (110°F), whole or 2%
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled (Kerrygold for richness)
- 1 large egg room temperature
- 1 tsp kosher salt
- 2 tbsp whole milk Greek yogurt (optional, adds tenderness)
- 1 cup packed brown sugar (light or dark)
- 2 tbsp ground cinnamon (freshly ground if possible)
- 3 tbsp unsalted butter softened
- 1 cup powdered sugar
- 2 tbsp milk or cream
- 1/2 tsp pure vanilla extract
Instructions
- In a small bowl, whisk warm milk with 1 tsp sugar, then sprinkle yeast on top. Wait 5–7 minutes until foamy—if nothing happens, start over with fresh yeast.
- In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl), combine flour, sugar, and salt. Add melted butter, egg, yogurt and the yeast mixture. Mix on low until a shaggy dough forms, then bump up to medium for 5–7 minutes until smooth and elastic.
- Lightly oil a bowl, transfer the dough, and cover with plastic wrap. Let it rest in a warm spot for about 1 hour, or until doubled in size—think of it like a spa day for your dough.
- Punch down the dough, transfer to a lightly floured surface, and roll into a 12×16-inch rectangle. Spread softened butter evenly, then sprinkle brown sugar and cinnamon all over, leaving a ½-inch border.
- Starting at the long edge, tightly roll the dough into a log. Pinch the seam closed, then cut into 12–15 equal slices with a sharp knife or dental floss (yes, floss works like a charm!).
- Arrange rolls in a greased 9×13-inch pan, leaving a bit of space between each. Cover loosely with plastic wrap and let rise for 30–45 minutes until they look puffy. Meanwhile, preheat the oven to 350°F.
- Slide the pan into the center rack and bake 20–25 minutes, until tops are golden and centers bounce back when gently pressed. Avoid overbaking—they should be soft and tender.
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over hot rolls so it melts into all those nooks and crannies. Serve immediately, or let cool a bit for a firmer frosting.
