There are cinnamon rolls… and then there are homemade cinnamon rolls with that sweet swirl that pulls apart in soft, steamy ribbons. These are the kind that make your kitchen smell like a bakery and convince everyone “just one” is a cute idea.
This recipe keeps it classic (pillowy dough, cinnamon-sugar spiral, glossy icing) but with a few smart details so the rolls bake up tender, swirly, and absolutely irresistible—no dry edges, no sad centers.
Why You’ll Love This
These cinnamon rolls are ultra-soft with a bold cinnamon-brown sugar sweet swirl and a simple vanilla icing that melts into every layer. They’re impressive enough for brunch, but totally doable for a cozy weekend bake.
Ingredients
- For the dough: 3/4 cup warm milk (about 110°F), 2 1/4 tsp active dry yeast (1 packet), 1/4 cup granulated sugar, 1 large egg + 1 egg yolk (room temp), 1/4 cup unsalted butter (melted and cooled slightly), 3 cups all-purpose flour (plus a bit more for dusting), 3/4 tsp fine salt
- For the sweet swirl filling: 1/2 cup unsalted butter (softened), 3/4 cup packed light brown sugar, 1 1/2 tbsp ground cinnamon, 1/2 tsp vanilla extract, pinch of salt
- For baking (optional but amazing): 1/3 cup heavy cream (poured over rolls before baking)
- For the icing: 1 1/2 cups powdered sugar, 2–3 tbsp milk or heavy cream, 1/2 tsp vanilla extract, pinch of salt
How to Make It
- Wake up the yeast: In a large bowl, stir warm milk, yeast, and 1 tbsp of the sugar. Let sit 5–10 minutes until foamy. (If it doesn’t foam, your yeast may be old or the milk was too hot/cold.)
- Mix the dough: Add remaining sugar, egg, egg yolk, and melted butter. Stir to combine. Add flour and salt, then mix until a shaggy dough forms.
- Knead until smooth: Knead by hand on a lightly floured surface for 8–10 minutes (or 6–8 minutes with a stand mixer on low). The dough should be soft and slightly tacky but not messy. Add flour 1 tbsp at a time only if it’s sticking a lot.
- First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 60–90 minutes, or until doubled.
- Make the sweet swirl filling: In a small bowl, mix softened butter, brown sugar, cinnamon, vanilla, and a pinch of salt into a spreadable paste.
- Roll + fill: Punch down dough and roll into a 14×10-inch rectangle. Spread the filling evenly all the way to the edges. Starting on the long side, roll up tightly into a log.
- Slice cleanly: Cut into 9–12 rolls (thicker for 9, bakery-style; slightly smaller for 12). Use unflavored dental floss or a sharp serrated knife for neat layers.
- Second rise: Place rolls in a greased 9×13-inch pan (or similar). Cover and let rise 30–45 minutes until puffy and touching.
- Bake: Preheat oven to 350°F. If using, pour heavy cream evenly over the risen rolls right before baking. Bake 22–28 minutes until lightly golden and the centers look set (internal temp about 190°F).
- Ice and serve: Whisk powdered sugar, milk/cream, vanilla, and salt until smooth. Spread over warm rolls so it melts into that sweet swirl. Pull apart and enjoy immediately.
Tips for the Best Results
- Milk temperature matters: Aim for warm, not hot—about 110°F. Too hot can stop the yeast from doing its thing.
- Don’t over-flour: A slightly tacky dough bakes up softer. Add flour gradually and only as needed.
- Go edge-to-edge with filling: That’s how you get a dramatic sweet swirl in every bite, not just in the center.
- Use floss for clean spirals: Slide it under the log, cross, pull—perfect cuts without squishing.
- Watch the bake: If the tops brown too fast, tent loosely with foil for the last few minutes.
- Icing while warm: Warm rolls + icing = glossy, melty perfection that sinks into the layers.
Variations
- Extra-gooey caramel bottom: Spread 1/3 cup warmed heavy cream mixed with 1/4 cup brown sugar in the pan before adding rolls.
- Cream cheese icing: Swap icing for 4 oz softened cream cheese + 1 cup powdered sugar + 1–2 tbsp milk + vanilla.
- Orange-cinnamon vibe: Add 1 tsp orange zest to the filling and a splash of orange juice in the icing.
- Nutty sweet swirl: Sprinkle 1/2 cup chopped toasted pecans or walnuts over the filling before rolling.
- Make-ahead overnight: After slicing and placing in the pan, cover tightly and refrigerate overnight. Bring to room temp 45–60 minutes, then bake.
Storage & Reheating
Store cinnamon rolls in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days. Reheat individual rolls in the microwave for 15–25 seconds (add a tiny splash of milk if they feel dry) or warm the pan in a 300°F oven for 10–15 minutes, covered with foil.
FAQ
Why didn’t my dough rise?
Most commonly: the milk was too hot (it can inactivate the yeast), the milk was too cold (yeast stays sleepy), or the yeast was expired. Try again with milk around 110°F and a fresh packet, and let it rise in a warm spot like an oven with the light on.
How do I get that “sweet swirl” really defined?
Use softened (not melted) butter in the filling so it stays in place, spread it evenly to the edges, and roll the dough tightly from the long side. Cutting with floss also helps keep the spiral intact instead of squished.
Can I make these cinnamon rolls ahead of time?
Yes—overnight is the easiest. Assemble and slice, place in the pan, cover tightly, and refrigerate. In the morning, let the rolls sit at room temp until puffy (usually 45–60 minutes), then bake as directed.
What does pouring heavy cream over the rolls do?
It’s a cozy bakery trick: the cream seeps between the rolls and makes the centers extra tender and rich while baking. It doesn’t make them taste like cream—it just upgrades the texture to softer, gooier perfection.
How do I know when the center rolls are done?
The tops should be lightly golden and the centers should look set, not glossy-wet. If you want to be precise, use an instant-read thermometer: the center should be around 190°F. If the tops brown too quickly before the centers are done, tent with foil and keep baking.