Easy Homemade Cinnamon Rolls are the ultimate comfort-baked treat, featuring soft, fluffy dough spiraled with a rich cinnamon-sugar filling and finished with a luscious glaze or cream cheese frosting. Perfect for breakfast, brunch, or dessert, these rolls strike the ideal balance between sweet, spiced, and indulgent. They’re beloved for their gooey centers, buttery layers, and ability to make any morning feel special. Whether you’re a beginner or seasoned baker, this approachable recipe offers bakery-style results with straightforward ingredients, and the satisfaction of making them from scratch adds an extra layer of joy to each bite.

The History of Cinnamon Rolls
The cinnamon roll, or “cinnamon bun,” has a long and layered history rooted in European baking traditions. Its earliest origins trace back to Sweden, where the beloved “kanelbulle” has been enjoyed since the 1920s. Swedish cinnamon buns are traditionally flavored with cardamom in the dough and are less sweet than their American counterparts. In Sweden, they are so beloved that there’s even a national holiday for them—Kanelbullens dag (Cinnamon Roll Day), celebrated every October 4th. When European immigrants brought their baking techniques to North America, the cinnamon roll evolved into a richer, sweeter, and more decadent version, often loaded with butter, brown sugar, and a thick glaze. In the U.S., particularly in the Midwest and Southern regions, cinnamon rolls became a staple in homes, diners, and bakeries, often served with cream cheese frosting and enjoyed hot out of the oven. Over time, they gained worldwide popularity as a go-to comfort food, beloved for their soft texture, spiced filling, and melt-in-your-mouth indulgence.

Ingredients Breakdown
The dough for easy homemade cinnamon rolls is soft and rich, requiring 2 and 3/4 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon salt, 2 and 1/4 teaspoons instant yeast, 1/2 cup whole milk, 1/4 cup water, 3 tablespoons unsalted butter, and 1 large egg. This combination ensures a tender and slightly sweet base. The cinnamon-sugar filling is made with 1/2 cup brown sugar (packed), 2 tablespoons ground cinnamon, and 1/4 cup softened butter, which is spread evenly over the rolled-out dough. For the glaze or frosting, a simple icing can be made with 1 cup powdered sugar, 1–2 tablespoons milk or cream, and 1/2 teaspoon vanilla extract, or you can opt for a thicker cream cheese frosting using 4 ounces cream cheese, 2 tablespoons butter, 1 cup powdered sugar, and a splash of vanilla. Each ingredient plays a key role in achieving the perfect texture, flavor, and structure.

Step-by-Step Recipe:

Make the dough: In a large bowl, mix the flour, sugar, salt, and yeast. In a separate bowl or saucepan, warm the milk, water, and butter until the mixture is lukewarm—not hot. Add the wet mixture to the dry ingredients, along with the egg, and mix until a dough forms. Knead the dough by hand or with a dough hook for about 5–7 minutes, until it’s soft and elastic.
Let it rise: Transfer the dough to a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the filling: While the dough rises, mix together the brown sugar and cinnamon. Set aside.
Roll and fill: Once the dough has risen, roll it out on a floured surface into a rectangle about 14×8 inches. Spread the softened butter over the dough, then evenly sprinkle the cinnamon-sugar mixture.
Roll and cut: Starting from the long edge, tightly roll the dough into a log. Slice into 9 to 12 even rolls and place them in a greased baking dish.
Second rise: Cover and let the rolls rise again for 30–45 minutes, until they puff up.
Bake: Preheat the oven to 350°F (177°C). Bake the cinnamon rolls for 20–25 minutes, or until golden brown and cooked through.
Frost: While the rolls cool slightly, prepare your glaze or frosting. Spread it generously over the warm rolls before serving.

Tips for the Perfect Cinnamon Rolls
Make sure the milk mixture is warm, not hot—if it’s too hot, it can kill the yeast. Kneading is key for a soft, elastic dough, so don’t skip it. Let the dough rise in a warm, draft-free area—inside a turned-off oven with the light on works well. Use room temperature butter for the filling so it spreads easily without tearing the dough. For extra gooey rolls, pour a bit of cream or milk over the rolls just before baking. Don’t overbake—remove them when they’re golden on top and just set in the middle. If using cream cheese frosting, spread it while the rolls are still warm for a perfectly melted and smooth finish. These rolls taste best fresh but reheat beautifully in the microwave for about 15 seconds per roll the next day.

Variations and Customizations
There are countless ways to customize cinnamon rolls. Add chopped pecans, walnuts, or raisins to the filling for added texture. Swap the cinnamon for pumpkin pie spice or cardamom for seasonal twists. For a fall-inspired version, mix pumpkin puree into the dough and reduce the liquid slightly. Try using apple pie filling or chopped caramelized apples for apple cinnamon rolls. For a chocolatey variation, sprinkle mini chocolate chips along with the cinnamon sugar or drizzle melted chocolate over the top. Add a cream cheese swirl inside the rolls before baking for extra richness. For a savory version, omit the sugar and fill the dough with cheese, garlic butter, or cooked bacon and herbs. You can also make overnight cinnamon rolls by letting them rise in the fridge overnight before baking in the morning.

Health Considerations and Nutritional Value
Cinnamon rolls are a decadent treat and should be enjoyed in moderation. A single roll can contain between 250 to 450 calories, depending on size and frosting. They are high in carbohydrates, sugar, and saturated fat, but can be modified for slightly healthier versions. Substitute whole wheat flour for part of the all-purpose flour for added fiber, reduce sugar in the dough and filling, and use low-fat milk or plant-based milk to cut calories. Using natural sweeteners like honey or maple syrup is an option, though it may affect texture. You can also experiment with vegan butter and non-dairy cream cheese for a plant-based version. Cinnamon itself has health benefits, including anti-inflammatory properties and blood sugar regulation, but the overall roll remains a dessert item. They are best enjoyed occasionally and balanced with a healthy diet.

FAQ
Q: Can I make the dough ahead of time? Yes! After shaping the rolls, cover and refrigerate overnight. Let them come to room temperature and rise before baking.
Q: Can I freeze cinnamon rolls? Yes—either before baking (after the second rise) or after baking. Freeze in an airtight container and reheat before serving.
Q: Do I need a stand mixer? No, you can knead the dough by hand—it just takes a bit more effort.
Q: Why didn’t my rolls rise? The yeast may have been killed by hot liquid or was expired. Always check the temperature and freshness.
Q: Can I use a different type of sugar? Yes, brown sugar is best for flavor, but coconut sugar or white sugar can be used in a pinch.
Q: How long do they stay fresh? They’re best eaten the same day but will stay soft for up to 3 days if stored in an airtight container.
Q: Can I make them vegan? Absolutely—use plant-based milk, vegan butter, and a non-dairy frosting or glaze.

Easy Homemade Cinnamon Rolls

Easy Homemade Cinnamon Rolls are soft, sweet, and spiced with a buttery cinnamon filling and topped with a smooth glaze or frosting for the ultimate comfort-bake. With simple ingredients and customizable options, these rolls are perfect for cozy mornings, festive brunches, or anytime cravings that call for something freshly baked and irresistibly good.

Print Recipe Pin Recipe

Prep Time 1 40

Cook Time 25

Total Time 2 5

Servings 12

Ingredients

Dough

2 3/4 cups 344g all-purpose flour, spooned and leveled (plus extra as needed)
1/4 cup 50g granulated sugar
1/2 teaspoon salt
3/4 cup 180ml whole milk
3 tablespoons 43g unsalted butter
2 1/4 teaspoons instant yeast such as Red Star Platinum or any standard 1-packet yeast
1 large egg at room temperature

Filling

3 tablespoons 43g unsalted butter, very soft
1/3 cup 67g packed light or dark brown sugar
1 tablespoon ground cinnamon

Cream Cheese Icing

4 ounces 113g full-fat cream cheese, softened to room temperature
2 tablespoons 28g unsalted butter, softened
2/3 cup 80g confectioners’ sugar
1 teaspoon pure vanilla extract

Instructions

Prepare the Dough:

In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Set this dry mixture aside.
In a separate heatproof bowl, combine the milk and butter. Warm the mixture in the microwave or on the stovetop until the butter is fully melted and the liquid is warm to the touch (about 110°F/43°C—do not exceed this temperature). Stir in the yeast until fully dissolved.
Pour the warm yeast mixture into the dry ingredients, then add the egg. Using a sturdy wooden spoon or rubber spatula, stir until a soft dough begins to form. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium speed to mix.
Turn the dough out onto a lightly floured surface and knead with floured hands for 3–5 minutes, until it becomes smooth and elastic. If the dough feels too sticky, add a bit more flour as needed. Shape into a smooth ball and transfer to a lightly greased bowl (non-stick spray works well). Cover loosely and let the dough rest for 10 minutes while you prepare the filling.

Make the Filling & Shape the Rolls:

After resting, roll the dough into a 14×8-inch (36×20 cm) rectangle on a floured surface. Spread the softened butter evenly across the surface of the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle this mixture evenly over the buttered dough.
Starting from the long edge, roll the dough tightly into a 14-inch log. Slice the log into 10–12 equal pieces. Arrange the rolls in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking dish.

Let the Rolls Rise:

Cover the pan loosely with plastic wrap, aluminum foil, or a clean kitchen towel. Let the rolls rise in a warm, draft-free place for 60 to 90 minutes, or until doubled in size. (For tips on creating the perfect rising environment, refer to a yeast baking guide.)

Bake the Rolls:

Once risen, preheat your oven to 375°F (190°C). Bake the rolls for 24–27 minutes, or until the tops are golden brown. If they start to brown too quickly, loosely cover the pan with foil and continue baking. To ensure doneness, you can use an instant-read thermometer—center rolls should reach an internal temperature of 195–200°F (91–93°C).
Remove the pan from the oven and place it on a wire rack. Prepare the icing while the rolls cool slightly.

Make the Cream Cheese Icing:

In a medium bowl, beat the softened cream cheese using a hand mixer or a stand mixer fitted with a whisk or paddle attachment until smooth and creamy. Add the butter and beat until fully combined and smooth. Add the powdered sugar and vanilla, then continue beating until the icing is smooth and spreadable.
Spread the icing generously over the warm cinnamon rolls using a knife or icing spatula. Serve immediately for best texture and flavor.

Storage:

Store leftover rolls (frosted or unfrosted) tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

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