I’ve tried countless cinnamon roll recipes, but one stands out for its perfect balance of softness, flavor, and simplicity. The dough is rich yet tender, the filling oozes with cinnamon and sugar, and the glaze adds just the right touch of sweetness. What makes these rolls truly unforgettable isn’t just the ingredients—it’s the technique. Let’s see how it all comes together for a treat that’s impossible to resist.
Recipe
If there’s one recipe worth waking up early for, it’s these homemade cinnamon rolls. Imagine this: soft, pillowy dough swirled with a cinnamon-sugar filling that caramelizes in the oven, topped with a creamy glaze that melts into every nook and cranny.
Trust me, the moment these come out of the oven, your kitchen will smell like pure heaven. The secret? A touch of brown sugar in the filling for depth and a hint of vanilla in the glaze for that perfect finish.
Whether it’s a lazy Sunday morning or a special occasion, these cinnamon rolls have never failed to impress. And don’t worry—this recipe is simple enough for beginners but foolproof enough to make you feel like a baking pro. Let’s get rolling!
Ingredients
When it comes to making cinnamon rolls from scratch, the ingredients you choose can make or break the final result. Opt for high-quality basics and don’t skimp on the essentials—this is where those bakery-level flavors come from. Here’s what you’ll need, grouped for clarity and ease:
For the Dough:
- All-purpose flour: The backbone of your rolls; weights matter—use a scale or spoon-and-level method for accuracy.
- Whole milk: Creates a rich, tender dough. Sub with 2% milk in a pinch, but whole is best.
- Unsalted butter: Adds richness and flavor. Melted for the dough, softened for later.
- Granulated sugar: Sweetens the dough subtly—don’t skip it.
- Active dry yeast: Freshness is key here. Check the expiration date to guarantee your rolls rise beautifully.
- Large egg: Adds structure and richness to the dough. Room temperature is ideal.
- Salt: Balances the sweetness and enhances flavor.
For the Filling:
- Light brown sugar: Creates that gooey, caramel-like filling. Pack it firmly when measuring.
- Ground cinnamon: The star of the show—use Ceylon cinnamon for a milder, sweeter flavor.
- Unsalted butter: Softened to spread easily; it melts into the layers as it bakes.
For the Glaze:
- Powdered sugar: The base for a smooth, creamy glaze. Sift it to avoid lumps.
- Whole milk: Thins the glaze to the perfect drizzle consistency.
- Vanilla extract: Adds depth and warmth—pure vanilla is a must.
Pro Tips:
- Temperature matters: Cold ingredients can hinder yeast activation—warm your milk slightly (not hot!) to help it thrive.
- Softened butter: If you forget to soften your butter, microwave it in 5-second bursts or grate it cold for quick softening.
- Cinnamon quality: Splurge on high-quality cinnamon—the flavor difference is night and day.
Optional Enhancements:
- Orange zest: Add a teaspoon to the glaze for a citrusy twist.
- Cream cheese: Swap the vanilla glaze for a cream cheese frosting for a richer finish.
With these ingredients in hand, you’re ready to create cinnamon rolls that rival any bakery. Happy baking!
How to Make the Best Cinnamon Rolls Recipe Title
Prepare the filling. While the dough rises, mix softened butter, brown sugar, and cinnamon in a small bowl. Softened butter spreads easily, guaranteeing an even cinnamon layer.
Roll out the dough. On a floured surface, roll the dough into a rectangle about ¼-inch thick. Even thickness guarantees uniform rolls.
Spread the filling. Evenly distribute the cinnamon-sugar mixture over the dough, leaving a small border around the edges. This prevents filling from spilling out during rolling.
Roll and slice. Tightly roll the dough into a log, starting from the long side. Use a sharp knife or dental floss to cut into 12 equal slices. Clean, even cuts help the rolls bake uniformly.
Arrange the rolls. Place them in a greased baking dish, leaving a little space between each for expansion. This allows them to rise and bake evenly.
Let them rise again. Cover the dish and let the rolls rise for 30–45 minutes until puffy. This second rise guarantees light, fluffy cinnamon rolls.
Bake to perfection. Preheat the oven to 375°F (190°C) and bake for 20–25 minutes, or until golden brown. A golden top indicates they’re fully baked.
Prepare the glaze. While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or sugar as needed.
Finish with glaze. Drizzle the glaze over the warm rolls right after they come out of the oven. Warm rolls absorb the glaze better, adding a sweet, glossy finish.
Serve and enjoy. Let the rolls cool slightly, then serve warm. Freshly baked cinnamon rolls are best enjoyed the same day for maximum softness and flavor.
Nutrition
These cinnamon rolls are a delicious treat, but they are high in calories and sugar.
| Calories | Carbohydrates (g) | Protein (g) | Fat (g) | Sugar (g) |
|---|---|---|---|---|
| 380 | 56 | 6 | 15 | 28 |
Chef Tips
Warm dough makes rolling out cinnamon rolls a breeze, so I always let it sit at room temperature for about 10 minutes before shaping.
I use a ruler to measure the rectangle evenly for consistent rolls. A serrated knife guarantees clean cuts without squashing the dough.
For extra gooeyness, I brush melted butter on top before adding icing.
Letting them cool slightly before serving keeps the texture perfect.
