Cinnamon Rolls Recipe

If you’ve ever dreamed of waking up to the warm, inviting smell of freshly baked cinnamon rolls, this Cinnamon Rolls Recipe is going to become your new weekend staple. I absolutely love how these rolls come out soft, tender, and perfectly swirled with cinnamon sugar — they’re the kind of treat that feels like a hug in pastry form. Whether you’re making these for a lazy Sunday brunch or a special holiday morning, they never disappoint.

What makes this Cinnamon Rolls Recipe really stand out to me is how approachable it is, even if you don’t usually bake bread. The yeast dough is forgiving, and you only need a handful of pantry staples to create something that tastes bakery-worthy. Trust me, once you make these at home, you’ll never need to buy pre-made cinnamon rolls again.

this Recipe

Ingredients You’ll Need

With ingredients you likely already have on hand, this cinnamon rolls recipe comes together easily. Let me share a few tips on why these particular ingredients matter and how to pick the best versions for great results.

• Active dry yeast: This little packet is what makes the dough rise beautifully—make sure your water isn’t too hot or it could kill the yeast.
• Warm water: At about 110°F, this activates the yeast perfectly to get that bubbly foam going.
• Melted butter: Adds richness to the dough and ensures tenderness; I sometimes swap with coconut oil for a dairy-free version.
• Milk: Using room temperature milk helps keep the dough soft and gives it a slight sweetness.
• Granulated sugar: Not only sweetens the dough but feeds the yeast during rising.
• Sea salt: Balances the sweetness and strengthens the dough’s structure.
• All-purpose flour: Provides the perfect amount of gluten for a soft yet sturdy dough; be sure to measure carefully.
• Dark brown sugar: Gives the filling that deep caramel flavor that you’ll crave.
• Cinnamon: Freshly ground or good quality cinnamon will really boost the warmth and aroma.
• Powdered sugar: The base for the glaze, sift it to avoid lumps.
• Vanilla extract: Adds a mellow sweetness to the glaze, making it extra special.

Variations

One of the things I love most about this Cinnamon Rolls Recipe is how easy it is to customize. Whether you want to cut back on sugar, make them vegan, or add a twist, you can pretty much tailor these rolls to your liking.

• Vegan version: I’ve swapped butter for coconut oil and milk for almond milk with great results—just watch the dough rise times as it may vary slightly.
• Nutty filling: Adding chopped pecans or walnuts to the cinnamon sugar gives a lovely crunch that my family always asks for.
• Fruit additions: I’ve rolled in some finely chopped apples or raisins before baking, which adds natural sweetness and texture.
• Spice it up: Mixing in a pinch of ground cardamom or nutmeg with the cinnamon can add a cozy holiday feel.

How to Make Cinnamon Rolls Recipe

Step 1: Activate the Yeast

Start by warming your water to about 110°F — it should feel warm but not hot to the touch. Stir in active dry yeast and a teaspoon of sugar, then set it aside for about 5 minutes. You’ll know the yeast is ready when it becomes foamy on top, giving you that perfect start for a fluffy dough.

Step 2: Mix and Knead the Dough

In a medium bowl, combine melted butter, room temperature milk, sugar, and salt, then stir in your frothy yeast mixture. Pour this wet mix into the flour, and stir until roughly combined—the dough will be sticky. This is where I get my hands in and knead on a floured surface for about 3 to 4 minutes until the dough feels smooth and elastic. Don’t be afraid to add a sprinkle of flour as you go—sticky dough is normal here but don’t overdo it, or your rolls might be dense!

Step 3: First Rise

Butter a large bowl and place your dough inside, then cover it tightly with plastic wrap. Find a warm spot in your kitchen—next to a radiating stove or inside the oven with just the light on works well—and let the dough rise until doubled in size, about an hour. This resting period is key for soft, airy rolls.

Step 4: Prepare the Filling and Roll Out

Mix your dark brown sugar and cinnamon in a small bowl while the dough is rising. After the dough has doubled, punch it down gently to release the air. Roll it out on a floured surface into a rectangle roughly 20×14 inches. Brush generously with melted butter, then sprinkle the cinnamon sugar mixture evenly over the dough, leaving about a half-inch border around the edges for sealing.

Step 5: Roll and Slice

Starting at one of the shorter ends, roll the dough tightly into a log. A sharp knife helps here—slice the log into 12 even rolls. I like to count twice to make sure they’re roughly the same size so they bake evenly. Place them cut-side up in a greased baking dish and cover again to let them rise for another hour.

Step 6: Bake and Glaze

Preheat your oven to 350°F. Uncover the risen rolls and bake them for 25 to 30 minutes until they’re beautifully golden on top. While they’re fresh out of the oven, give them 10 minutes to cool—a crucial step before glazing, so your icing doesn’t melt away too much. Whisk powdered sugar, vanilla, and milk to your preferred glaze consistency, then drizzle generously or spread cream cheese frosting if you want to get fancy. Bon appétit!

How to Serve Cinnamon Rolls Recipe

Garnishes

I usually stick with the classic powdered sugar glaze, but sometimes I add a few toasted pecans on top for a bit of crunch and visual appeal. A light dusting of cinnamon or a few edible flower petals can make them feel extra special for guests.

Side Dishes

These rolls pair wonderfully with a simple cup of coffee or tea. For a more filling brunch, I like to serve them alongside scrambled eggs or a fresh fruit salad that balances their sweetness.

Creative Ways to Present

For birthdays or holiday breakfasts, I’ve arranged the rolls in a wreath shape inside a round pan, which looks festive and makes pulling apart easy. You can also drizzle extra glaze and sprinkle with colorful sprinkles for a fun touch kids love.

Make Ahead and Storage

Storing Leftovers

I keep leftover cinnamon rolls in an airtight container at room temperature for up to two days. To keep them soft, I pop a slice of bread in the container — it helps retain moisture surprisingly well!

Freezing

After baking and cooling completely, I wrap each cinnamon roll tightly in plastic wrap and freeze them in a large zip-top bag. This lets me enjoy homemade cinnamon rolls anytime without the full bake time; just thaw overnight in the fridge.

Reheating

To reheat, my favorite way is 20 seconds in the microwave — it softens the roll without drying it out. For a slight crisp on top, a quick 5-minute warm-up in a 350°F oven works beautifully, just watch to avoid over-baking.

FAQs

Final Thoughts

This Cinnamon Rolls Recipe is one I keep coming back to because it’s simple, flexible, and tastes like a dream straight from the oven. I love sharing these with friends and family because they always feel like a special treat, even though they’re so easy to make. Give them a try—you’ll enjoy the whole process and the delicious rewards just as much as I do.

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