The first time I made these cinnamon rolls they came out soft, gooey, and somehow better than my neighborhood bakery’s version.
If you are looking for the ultimate weekend bake that fills the house with warm spice and butter, this is it.
It’s an approachable 10-step method that rewards a little patience with big flavor and pillowy texture.
Why You’ll Love This Recipe
- Classic, comforting flavor with a deep cinnamon-sugar swirl in every bite.
- Soft, tender crumb that still holds shape after baking.
- A rich, simple vanilla icing that melts into warm centers.
- Flexible: make them plain, nutty, or loaded with extras.
The texture is the real winner here: a dough that’s enriched with butter and eggs yields soft, tender layers that separate into thin, almost pastry-like ribbons when you bite in. The brown sugar and cinnamon filling caramelizes lightly while baking, giving a sticky, deeply flavored interior that contrasts with a lightly crisped outer edge.
“Made these for a Sunday brunch and everyone begged for the recipe. Soft, gooey, and perfectly spiced — the best cinnamon rolls I’ve ever baked!” — Sarah, reader
Key Ingredients
Whole milk
Whole milk is key for richness and tenderness. The higher fat content helps produce a softer crumb and a slightly richer flavor than low-fat milk. If you want an even silkier dough, use pasteurized whole milk warmed to about 100–110°F.
Active dry yeast
Yeast is what gives these rolls their lift and airy layers. I prefer SAF or Red Star yeast for consistent results; make sure it’s not expired and proof it in the warm milk if your kitchen is cold.
Unsalted butter
Butter adds flavor and creates a tender texture. Use unsalted so you can control the salt level; if only salted butter is available, reduce added salt slightly. Melted butter is added to the milk for an enriched dough, while softened butter is used later to make the filling spread easily.
Brown sugar (for filling)
Packed brown sugar adds moisture and a deeper caramel flavor thanks to molasses. Dark brown sugar will intensify the flavor; light brown sugar keeps it more delicate. For a slightly caramelized filling, press the mixture down firmly when spreading.
Full Ingredients List:
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk
- ½ cup unsalted butter (melted)
- 2 large eggs
- 1 tablespoon ground cinnamon
- ½ cup packed brown sugar
- ½ cup finely chopped nuts (optional)
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- 1 teaspoon vanilla extract (for icing)
Step-by-Step Instructions
Step 1: Combine dry ingredients
In a large bowl combine 2 cups of the flour, the granulated sugar, active dry yeast, and salt. Mix well so the yeast is distributed evenly.
Pro Tip: Measure flour by spooning into the cup and leveling — too much flour makes dense rolls.
Step 2: Heat the milk and butter
Warm the milk in a small saucepan until it’s warm to the touch but not boiling (about 100–110°F). Stir in the melted butter and allow the mixture to cool slightly so it won’t cook the eggs.
Pro Tip: If you don’t have a thermometer, test with your finger — warm but not hot.
Step 3: Combine wet and dry
Add the warm milk-and-butter mixture and the eggs to the flour mixture. Stir with a wooden spoon or a stand mixer on low until just combined.
Pro Tip: The dough will look shaggy at first — that’s normal.
Step 4: Knead the dough
Gradually add the remaining flour while kneading until the dough is smooth and elastic, about 5–7 minutes by hand or 4–5 minutes with a dough hook. You want a slightly tacky but not sticky dough.
Pro Tip: Use a light dusting of flour on your board; the dough should spring back when pressed.
Step 5: First rise
Place the dough in a greased bowl and cover with a clean kitchen towel. Let it rise in a warm place for 30 minutes, or until roughly doubled.
Pro Tip: A slightly warm oven (turned off) with a pan of hot water makes a reliable rising environment.
Step 6: Prepare the filling
In a small bowl mix together the packed brown sugar, ground cinnamon, and chopped nuts if using. Set aside.
Pro Tip: For even distribution, whisk the cinnamon into the brown sugar until there are no clumps.
Step 7: Roll out the dough
Once the dough has risen, turn it out onto a lightly floured surface and roll it into a rectangle about ¼ inch thick. Aim for an even thickness so the rolls bake uniformly.
Pro Tip: Keep the edges neat; ragged edges can cause uneven rolling.
Step 8: Add the filling
Spread melted butter over the dough, leaving a small margin at the far edge. Sprinkle the cinnamon-sugar mixture evenly across the surface. Press gently so the filling bonds to the dough.
Pro Tip: Using a rubber spatula to spread the butter gives precise coverage without tearing the dough.
Step 9: Shape and slice
Starting from the long side, tightly roll the dough into a log. Use a sharp knife or dental floss to slice the log into 12 equal pieces. Arrange them cut-side up in a greased baking dish.
Pro Tip: Tension in the roll creates defined spirals — roll briskly and evenly.
Step 10: Second rise and bake
Cover the rolls and let them rise another 30 minutes. Preheat your oven to 350°F (175°C) while they finish rising. Bake for 25–30 minutes or until the tops are golden brown.
Pro Tip: If the tops brown too quickly, tent lightly with foil for the last 10 minutes.
Cool and ice
Once baked, remove the rolls and let them cool about 10 minutes. Whisk together powdered sugar, milk, and vanilla extract until smooth and drizzle over warm rolls. The icing will melt into the swirls and create sticky, irresistible centers.
Pro Tip: For a thinner glaze add a splash more milk; for a thicker, more pipeable icing use less.
These steps will guide you to creating incredibly delicious homemade cinnamon rolls that everyone will love!
Expert Tips for Success
- Control your liquid temperature. Warm milk should feel like a warm bath (100–110°F). Too hot will kill yeast and too cool will give a slow rise. Use an instant-read thermometer for accuracy.
- Don’t overload on flour. It’s tempting to add lots while kneading, but extra flour will yield dense, dry rolls. Aim for tacky but manageable dough.
- Use room-temperature eggs. Cold eggs can lower the dough temperature and slow yeast activity. Let them sit on the counter for 30 minutes before mixing.
- Watch the second rise, not just the clock. The environment matters—if your kitchen is chilly, the rise may take longer. Rolls should look puffy and nearly doubled before baking.
- Roll tightly but gently. The log should be snug so you get tight spiral layers, but avoid squeezing so hard that the filling is forced out. A firm, even roll gives the prettiest slices.
- Bake on the middle rack. This ensures even browning. If the tops brown too fast, lower the rack or tent with foil for the remaining time.
- Use a light hand with the icing. Drizzle while rolls are warm to achieve that perfect glaze that soaks into the swirls. If you want a glossy, full-coverage look, pour icing in the center and let it spread outward.
- Add-ins timing: If you’re using nuts, chocolate chips, or fruit, add them sparingly to the filling mix so they don’t prevent the dough from sealing when rolled.
- Equipment matters. A good sharp knife or unflavored dental floss (for clean slices) and a reliable stand mixer (if you have one) will make the process easier and more consistent.
- Test for doneness by touch. Rolls should feel set and slightly springy. If the center still feels doughy, give them a few more minutes and check again.
Storage & Freezing
Fridge storage:
Cool the rolls completely before covering. Store in an airtight container or wrap tightly with plastic wrap. They will keep well in the refrigerator for 3–4 days. Reheat individual rolls in the microwave for 20–30 seconds, or place in a 300°F oven for 10 minutes covered with foil to gently recrisp without drying.
Freezer storage:
To freeze baked rolls, let them cool completely, then flash-freeze on a tray until solid. Transfer to a freezer-safe bag or container and store up to 3 months. For unbaked rolls, place the sliced rolls in the baking dish, cover tightly with plastic wrap and foil, and freeze. You can bake from frozen—let them thaw and rise in the fridge overnight, then bring to room temperature and continue with the second rise before baking.
Reheating from frozen:
If frozen baked, thaw in the fridge overnight and warm in a 325°F oven for 10–15 minutes covered, then uncover for a few minutes to refresh the top. Microwave reheats quickly but can make the texture gummy; use the oven method for best results.
Variations & Substitutions
Pecan sticky rolls:
Swap chopped pecans for the optional nuts and add a tablespoon of maple syrup to the filling for a deeper, nuttier profile. After baking, spoon a warm buttery caramel over the rolls for a sticky topping.
Cardamom twist:
Replace half the cinnamon with ground cardamom for an aromatic twist that pairs beautifully with orange zest in the icing.
Vegan/dairy-free version:
Use a non-dairy milk (unsweetened almond or oat) warmed to the same temperature and swap melted vegan butter or coconut oil. Replace eggs with a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg) — keep expectations realistic, as the texture will be slightly different but still delicious.
Whole wheat swap:
Swap up to half of the all-purpose flour for a fine whole wheat flour. Increase hydration slightly (an extra tablespoon or two of milk) and knead a bit longer for gluten development.
Frequently Asked Questions
Q: Can I make the dough the night before?
A: Yes. After kneading, place the dough in an oiled bowl, cover tightly, and refrigerate. The slow cold ferment develops flavor. In the morning, bring dough to room temperature for 30–60 minutes, then continue to roll, fill, slice, and allow the second rise before baking.
Q: My rolls came out dense—what went wrong?
A: Dense rolls come from over-flouring, under-kneading, or yeast that’s old. Check your yeast freshness, measure flour properly, and knead until smooth and elastic. Also ensure your dough had enough time and warmth to rise.
Q: How can I make sure the centers cook through?
A: Slice evenly and don’t overfill. Bake at 350°F and test the center with a skewer—if it comes out with wet dough, give them a few more minutes and watch the tops to avoid burning.
Q: Can I double the recipe?
A: Yes—double all ingredients and use a larger bowl and baking dish. If using multiple pans, rotate them halfway through baking for even color.
Q: Is there an easy way to get perfect slices?
A: Use unflavored dental floss to slice cleanly without squashing the log, or a serrated knife pulled gently through the log in a single motion.
Final Thoughts
These cinnamon rolls are a weekend-worthy project that rewards patience with deep, comforting flavor and pillowy texture.
If you try the recipe, please leave a star rating in the recipe card below and pin this post to Pinterest to save it for your next cozy morning.
Conclusion
If you enjoy experimenting with enriched doughs, you might like this detailed guide on sourdough variations from The Clever Carrot: Soft Sourdough Cinnamon Rolls – The Clever Carrot.
For inspiration on technique and shaping, check this bakery-style approach at In Bloom Bakery: The Best Cinnamon Rolls Ever – In Bloom Bakery.
If you prefer a no-mixer method that’s still impressive, this recipe walks through the steps simply: Homemade Cinnamon Rolls Recipe | In The Kitchen With Matt.
And for another soft-and-fluffy take with tips on texture, see this excellent write-up at Broma Bakery: Homemade Cinnamon Rolls (Soft + Fluffy!) – Broma Bakery.
Cinnamon Rolls
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Measure flour by spooning into the cup and leveling.
- ½ cup granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast Make sure it's not expired.
- 1 teaspoon salt Use unsalted butter to control salt level.
- 1 cup whole milk Warmed to about 100-110°F.
- ½ cup unsalted butter Melted for dough.
- 2 large eggs Use room-temperature eggs.
Filling Ingredients
- 1 tablespoon ground cinnamon
- ½ cup packed brown sugar Dark brown sugar will intensify the flavor.
- ½ cup finely chopped nuts Optional, for extra flavor.
Icing Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk Add more for thinner icing.
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, combine 2 cups of the flour, sugar, yeast, and salt. Mix well.
- Warm the milk until it's warm to the touch (about 100-110°F). Stir in the melted butter and allow to cool slightly.
- Add the warm milk mixture and eggs to the flour mixture. Stir until just combined.
- Gradually add remaining flour while kneading until smooth and elastic, about 5-7 minutes by hand.
- Place dough in a greased bowl, cover, and let rise in a warm place for 30 minutes.
Filling and Rolling
- In a small bowl, mix brown sugar, cinnamon, and nuts (if using).
- Roll out the dough into a rectangle about ¼ inch thick.
- Spread melted butter over the dough, then sprinkle the cinnamon-sugar mixture evenly.
- Roll the dough tightly from the long side into a log and slice into 12 equal pieces.
Baking
- Place the rolls cut-side up in a greased baking dish and cover. Let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- Allow to cool for 10 minutes before icing.
- Whisk together icing ingredients and drizzle over warm rolls.
