If cinnamon rolls feel like a “one day I’ll try” baking project, this is your sign. This easy, irresistible cinnamon roll recipe is made for beginners: simple dough, straightforward steps, and that cozy bakery vibe right from your oven.
They come out soft and fluffy with a gooey cinnamon-sugar swirl and a smooth vanilla glaze that melts into every spiral. Weekend treat energy, but totally doable.
Why You’ll Love This
This recipe keeps the process beginner-friendly (no fancy equipment needed) while still delivering classic, pillowy cinnamon rolls with a rich filling and an easy glaze—aka the kind that disappear before they even cool.
Ingredients
- 3/4 cup warm milk (about 105–110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted (plus more for greasing)
- 3 cups all-purpose flour (plus a little extra for dusting)
- 1/2 teaspoon salt
- Filling: 1/3 cup unsalted butter, softened
- Filling: 3/4 cup brown sugar (light or dark)
- Filling: 1 1/2 tablespoons ground cinnamon
- Optional: 1/2 cup chopped pecans or walnuts
- Optional (for extra gooey rolls): 1/3 cup heavy cream, warmed
- Glaze: 1 cup powdered sugar
- Glaze: 2–3 tablespoons milk
- Glaze: 1 teaspoon vanilla extract
- Pinch of salt (for the glaze, optional but recommended)
How to Make It
- Activate the yeast: In a large bowl, stir warm milk, yeast, and a pinch of the sugar. Let it sit 5–10 minutes until foamy. (No foam? Your milk may have been too hot/cold or the yeast may be old.)
- Mix the dough: Add remaining sugar, egg, melted butter, and salt. Stir to combine. Add flour gradually and mix until a shaggy dough forms.
- Knead: Knead by hand on a lightly floured surface for 6–8 minutes (or 4–5 minutes in a stand mixer with a dough hook) until smooth and slightly tacky but not sticky. If it’s super sticky, add 1 tablespoon flour at a time.
- First rise: Place dough in a lightly buttered bowl, cover, and let rise in a warm spot for 60–90 minutes, until doubled in size.
- Make the filling: In a small bowl, mix brown sugar and cinnamon. Set aside. Grease a 9×13-inch baking dish.
- Roll and fill: Punch down the dough and roll into a 14×10-inch rectangle on a lightly floured surface. Spread softened butter evenly across the dough, then sprinkle the cinnamon-sugar mixture on top (and nuts, if using). Press lightly so it sticks.
- Slice: Roll the dough up tightly from the long side into a log. Cut into 12 even rolls using a sharp knife or unflavored dental floss. Place rolls in the prepared pan.
- Second rise: Cover and let rise 30–45 minutes, until puffy and touching. Meanwhile, preheat oven to 350°F.
- Bake: Optional: pour warmed heavy cream over the rolls right before baking for extra gooey results. Bake 22–28 minutes, until lightly golden on top and cooked through.
- Glaze and serve: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth. Drizzle over warm rolls (or let them cool a bit first for a thicker look). Pull apart and enjoy.
Tips for the Best Results
- Check your milk temp: Aim for warm, not hot. Too hot can kill the yeast; too cool won’t wake it up.
- Flour lightly: Beginner mistake #1 is adding too much flour. The dough should feel soft and a little tacky for fluffy rolls.
- Make clean cuts: Dental floss gives neat slices without squishing the swirls.
- Don’t overbake: Pull them when the tops are light golden. Overbaking = dry cinnamon rolls (we’re not doing that).
- Want extra gooey centers? Use the warm heavy cream trick before baking, and glaze while the rolls are still warm.
- Rising shortcut: Let dough rise in an oven that’s off but has the light on (warm, cozy, not hot).
Variations
- Cream cheese glaze: Replace the glaze with 4 oz softened cream cheese, 3/4 cup powdered sugar, 1–2 tablespoons milk, and vanilla.
- Orange cinnamon rolls: Add 1 tablespoon orange zest to the filling and swap vanilla in the glaze for 1–2 tablespoons orange juice.
- Maple glaze: Use 1–2 tablespoons maple syrup in the glaze and reduce the milk slightly.
- Chocolate chip swirl: Sprinkle 1/2 cup mini chocolate chips over the cinnamon sugar before rolling.
- Make-ahead vibe: After slicing, cover tightly and refrigerate overnight. Let rise at room temp 45–60 minutes before baking.
Storage & Reheating
Store cinnamon rolls covered at room temperature for up to 2 days or in the fridge for up to 5 days (the fridge keeps them longer, but they’ll need a warm-up). Reheat individual rolls in the microwave for 15–25 seconds, or warm the whole pan covered with foil at 300°F for about 10–15 minutes until soft and cozy again.
FAQ
My yeast didn’t get foamy—can I still use it?
If it’s not foamy after 10 minutes, it likely won’t rise well. Start over with fresh yeast and make sure your milk is around 105–110°F (warm to the touch, not hot).
Do I need a stand mixer to make cinnamon rolls?
Nope. You can mix in a bowl and knead by hand on a lightly floured counter. Knead until the dough is smooth and elastic—usually about 6–8 minutes.
How do I know the dough is done rising?
It should roughly double in size. A quick test: gently press a fingertip into the dough—if the indentation slowly springs back but doesn’t fully disappear, it’s ready.
Why did my cinnamon rolls turn out dry?
Dry rolls usually happen from too much flour or overbaking. Measure flour by spooning into the cup and leveling, keep the dough slightly tacky, and bake just until the tops are lightly golden. For extra moisture, pour warm heavy cream over the rolls before baking.
Can I make these cinnamon rolls ahead of time for breakfast?
Yes. After you cut and place the rolls in the pan, cover tightly and refrigerate overnight. The next morning, let them sit out 45–60 minutes to puff up, then bake as directed and glaze warm.