I enjoy this recipe because the cinnamon rolls come out light, fluffy, and perfectly gooey in the center. The sweet cinnamon filling and creamy glaze make them taste just like bakery-style rolls at home.
I also like that these rolls are perfect for breakfast, brunch, holidays, or cozy weekends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup warm milk (110°F / 45°C) 2¼ teaspoons active dry yeast ¼ cup granulated sugar 2 large eggs ¼ cup unsalted butter, melted 3¾ cups all-purpose flour ¾ teaspoon salt ½ cup unsalted butter, softened ¾ cup brown sugar 1 tablespoon ground cinnamon ¼ teaspoon ground nutmeg (optional) 1½ cups powdered sugar 2–3 tablespoons milk or cream ½ teaspoon vanilla extract 2 tablespoons cream cheese or unsalted butter (optional)
Directions
I combine the warm milk, sugar, and yeast in a large bowl and let the mixture sit for 5 to 10 minutes until foamy.
I add the melted butter and eggs, then mix well. I stir in the flour and salt until a soft dough forms.
I knead the dough on a floured surface for about 8 minutes, or use a stand mixer with a dough hook for 5 minutes until smooth and elastic.
I place the dough into a greased bowl, cover it, and let it rise for about 1 to 1½ hours until doubled in size.
I roll the dough into a 14×18-inch rectangle and spread the softened butter evenly over the surface.
In a small bowl, I mix the brown sugar, cinnamon, and optional nutmeg. I sprinkle the mixture evenly over the buttered dough.
I roll the dough tightly into a log and slice it into 12 equal rolls. I place the rolls into a parchment-lined 9×13-inch baking pan.
I cover the rolls and let them rise again for 30 to 45 minutes until puffy.
I bake the cinnamon rolls at 350°F (175°C) for 22 to 28 minutes until golden brown.
For the glaze, I mix the powdered sugar, milk or cream, vanilla extract, and optional cream cheese or butter until smooth. I spread the glaze over the warm cinnamon rolls before serving.
I sometimes add chopped pecans or walnuts for extra crunch.
For a richer flavor, I like adding cream cheese to the glaze.
I also enjoy mixing raisins or chocolate chips into the filling for a sweeter twist.
storage/reheating
I store the cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
I reheat individual rolls in the microwave for about 15 to 20 seconds to make them soft and warm again.
I also freeze unfrosted cinnamon rolls for up to 2 months and glaze them after reheating.
FAQs
Can I make the dough ahead of time?
Yes, I prepare the rolls the night before and refrigerate them before the second rise.
Why didn’t my dough rise properly?
I make sure the milk is warm but not too hot, as high heat can kill the yeast.
Can I use instant yeast instead of active dry yeast?
Yes, I can substitute instant yeast and skip the foaming step if desired.
How do I keep cinnamon rolls soft?
I avoid overbaking and store them tightly covered to maintain softness.
Can I freeze baked cinnamon rolls?
Yes, I freeze them in an airtight container and warm them before serving.
Conclusion
Soft and Fluffy Cinnamon Rolls are the perfect homemade treat with their buttery cinnamon filling and sweet glaze. I love making these rolls when I want something warm, comforting, and bakery-worthy straight from the oven.
Soft homemade cinnamon rolls filled with buttery cinnamon sugar and topped with sweet glaze. A comforting bakery-style treat perfect for breakfast or dessert.
Author:Ella
Prep Time:1 hour 55 minutes
Cook Time:30 minutes
Total Time:2 hours 25 minutes
Yield:12 cinnamon rolls
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Dough
1 cup warm milk (110°F / 45°C)
2¼ teaspoons active dry yeast
¼ cup granulated sugar
2 large eggs
¼ cup unsalted butter, melted
3¾ cups all-purpose flour
¾ teaspoon salt
Cinnamon Filling
½ cup unsalted butter, softened
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
Glaze
1½ cups powdered sugar
2–3 tablespoons milk or cream
½ teaspoon vanilla extract
2 tablespoons cream cheese or butter (optional)
Instructions
In a large bowl, combine the warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add the melted butter and eggs, mixing well. Stir in the flour and salt until a soft dough forms.
Knead the dough on a floured surface for about 8 minutes, or use a stand mixer with a dough hook for 5 minutes.
Place the dough in a greased bowl, cover, and let rise for 1–1½ hours or until doubled in size.
Roll the dough into a 14×18-inch rectangle. Spread the softened butter evenly over the surface.
In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the buttered dough.
Roll the dough tightly into a log and cut into 12 equal rolls. Place them into a parchment-lined 9×13-inch baking dish.
Cover and let rise for another 30–45 minutes until puffy.
Bake in a preheated oven at 350°F (175°C) for 22–28 minutes or until golden brown.
Mix the glaze ingredients until smooth and spread over the warm cinnamon rolls before serving.
Notes
For extra soft cinnamon rolls, avoid adding too much flour to the dough. Cream cheese in the glaze adds a richer flavor and texture.
