There’s something about cinnamon rolls that instantly makes brunch feel like a whole event. Warm, fluffy spirals, that cozy cinnamon-sugar situation, and a creamy glaze that melts into every layer? It’s giving “I hosted,” even if you’re still in leggings.
These soft & irresistible cinnamon rolls are rich without being heavy, sweet without being too much, and totally doable at home. Make them for a weekend brunch, a holiday morning, or any day you want your kitchen to smell like happiness.
Why You’ll Love This
These rolls bake up pillowy and tender with a gooey cinnamon center and a smooth vanilla glaze—aka the exact brunch vibe we’re going for. The dough is easy to work with, and you can even prep them ahead so morning-you barely has to try.
Ingredients
- 1 cup whole milk (warm, about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted (plus more for greasing)
- 1 large egg + 1 egg yolk
- 1 teaspoon fine salt
- 3 1/2 to 4 cups all-purpose flour
- Filling: 1/2 cup unsalted butter, softened
- Filling: 3/4 cup packed light brown sugar
- Filling: 2 tablespoons ground cinnamon
- Filling: 1 tablespoon all-purpose flour (helps keep it gooey, not leaky)
- Optional: 1/2 cup chopped pecans or walnuts
- Glaze: 4 oz cream cheese, softened
- Glaze: 3/4 cup powdered sugar
- Glaze: 2 to 3 tablespoons milk or cream
- Glaze: 1 teaspoon vanilla extract
- Optional: pinch of salt for the glaze
How to Make It
- Bloom the yeast: In a large bowl, whisk warm milk with 1 tablespoon of the sugar. Sprinkle yeast on top and let it sit 5–10 minutes until foamy.
- Make the dough: Whisk in remaining sugar, melted butter, egg, egg yolk, and salt. Add 3 1/2 cups flour and mix until a shaggy dough forms. Knead 6–8 minutes by hand (or 4–5 minutes with a stand mixer) until smooth and slightly tacky. Add more flour 1 tablespoon at a time only if it’s very sticky.
- First rise: Lightly butter a bowl, place dough inside, cover, and let rise in a warm spot for 60–90 minutes until doubled.
- Mix the filling: In a small bowl, combine brown sugar, cinnamon, and flour. Set aside.
- Roll + fill: Punch down dough and roll into a 14×18-inch rectangle on a lightly floured surface. Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly (add nuts if using).
- Shape the rolls: Roll up tightly from the long side into a log. Slice into 12 even rolls (floss works amazingly for clean cuts). Place in a buttered 9×13-inch baking dish.
- Second rise: Cover and let rise 30–45 minutes until puffy and touching.
- Bake: Bake at 350°F for 20–25 minutes, until lightly golden on top and cooked through in the center.
- Glaze: Beat cream cheese, powdered sugar, 2 tablespoons milk/cream, vanilla, and a pinch of salt until smooth. Add more milk if you want it thinner.
- Finish: Spread glaze over warm rolls so it melts into the swirls. Serve immediately (aka the best possible plan).
Tips for the Best Results
- Warm milk, not hot: Aim for about 110°F. Too hot can weaken the yeast.
- Don’t over-flour: A slightly tacky dough = softer rolls. Add flour slowly and only as needed.
- Use room-temp butter for the filling: It spreads easily and keeps the layers even.
- Cut with floss: Slide it under the log, cross, and pull—no squishing the spirals.
- Check the center: If the tops brown fast, tent with foil for the last 5–8 minutes.
- Glaze while warm: Warm rolls help the frosting melt into that bakery-style finish.
Variations
- Orange cinnamon rolls: Add 1 tablespoon orange zest to the filling and swap vanilla in the glaze for orange juice.
- Maple glaze: Replace vanilla with 1–2 tablespoons maple syrup (and reduce milk slightly).
- Extra gooey brunch-style: Pour 1/2 cup warm heavy cream over the rolls right before baking.
- Apple pie vibes: Add 3/4 cup finely chopped sautéed apples (cooled) over the filling before rolling.
- Mini rolls: Roll the dough a bit thinner, slice into 18 pieces, and start checking at 16–18 minutes.
Storage & Reheating
Store cooled cinnamon rolls in an airtight container at room temp for up to 2 days, or in the fridge for up to 5 days. Reheat single rolls in the microwave for 15–25 seconds, or warm the whole pan (covered with foil) at 300°F for 10–15 minutes until soft and cozy again.
FAQ
Can I make these cinnamon rolls ahead for brunch?
Yes. After slicing and placing in the baking dish, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 45–75 minutes until puffy, then bake as directed.
Why didn’t my dough rise?
Most commonly: the milk was too hot or too cool, or the yeast was old. Your dough also needs a warm-ish spot (around 75–85°F). If your kitchen is cold, let it rise in an off oven with the light on.
How do I keep cinnamon rolls soft (not dry) for brunch guests?
Don’t over-bake—pull them when they’re lightly golden and the centers are set. Also, store airtight once cooled. For serving later, rewarm gently and add a fresh swipe of glaze to bring back that just-baked feel.
Can I freeze cinnamon rolls?
Totally. Freeze baked, unglazed rolls in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then warm and glaze. You can also freeze shaped, unbaked rolls; thaw overnight in the fridge, let rise until puffy, then bake.
What’s the best pan size and how many rolls does this make?
This recipe makes 12 rolls and fits best in a 9×13-inch baking dish. If you pack them into a smaller pan, they’ll be taller and may need a few extra minutes; spread them out more and they’ll bake a touch faster.