The Best Homemade Cinnamon Roll Recipe

I’ve always believed that the secret to the perfect cinnamon roll lies in the balance of simplicity and indulgence. It’s not just about the warm aroma filling your kitchen but the tender dough, the rich cinnamon filling, and the sweet glaze that melts in your mouth. There’s something comforting about mastering a recipe that turns ordinary ingredients into something extraordinary. If you’re curious about how to achieve that perfect bite, you might want to stick around.

Recipe

I can confidently say these homemade cinnamon rolls are the best you’ll ever taste—soft, gooey, and packed with warm cinnamon sugar goodness. What sets them apart? A secret blend of brown sugar and cinnamon, plus a foolproof dough that’s both tender and easy to work with.

Trust me, I’ve made these countless times for family brunches and holiday mornings, and they always steal the show.

Imagine pulling apart a freshly baked roll, the sweet cinnamon aroma filling your kitchen, and sinking your teeth into that fluffy, sticky perfection.

Whether you’re a seasoned baker or a beginner, this recipe is approachable and absolutely worth the effort. Once you try them, you’ll never go back to store-bought again. Let’s get baking!

Ingredients

The secret to the perfect homemade cinnamon roll lies in the quality and preparation of the ingredients. Each component plays a vital role in creating that soft, gooey, and aromatic treat we all crave. Here’s what you’ll need to get started, along with some insider tips to guarantee your rolls turn out bakery-level amazing.

For the Dough:

• Whole Milk (warmed to 110°F): Creates a tender crumb. No whole milk? Use 2% or even almond milk with a splash of cream for richness.
• Granulated Sugar: Feeds the yeast and adds a hint of sweetness to the dough.
• Active Dry Yeast: Essential for that airy, fluffy texture. Make sure it’s fresh—if it doesn’t foam when mixed with warm milk, it’s past its prime.
• Unsalted Butter (melted): Adds richness and softness. Use salted butter in a pinch, but reduce added salt.
• Egg (at room temperature): Binds the dough and adds structure. Cold eggs can hinder yeast activation.
• All-Purpose Flour: The backbone of the dough. Bread flour works too for a slightly chewier texture.
• Salt: Balances the sweetness. Don’t skip it!

For the Filling:

• Unsalted Butter (softened): Spread it evenly for the perfect swirl. Melted butter can work, but softened is ideal.
• Brown Sugar: Pack it tight for that caramelized, gooey center. Dark brown sugar adds depth, but light works too.
• Ground Cinnamon: Non-negotiable! Fresh, high-quality cinnamon makes all the difference. Ceylon cinnamon for a sweeter, more delicate flavor.
• Optional Add-Ins: Raisins, nuts, or a pinch of cardamom for extra flair.

For the Glaze:

• Powdered Sugar: Sift it to avoid lumps for a silky-smooth glaze.
• Milk or Heavy Cream: Heavy cream makes it richer, but milk works for a lighter glaze.
• Vanilla Extract: A must for depth of flavor. Almond extract is a fun twist.
• Cream Cheese (optional): For a tangy, decadent frosting. Whip it with butter first for extra creaminess.

Pro Tip: Let the dough rise in a warm, draft-free spot for maximum fluffiness. Patience is key!

How to Make the Best Soft Cinnamon Roll Recipe

• Prep your ingredients: Make sure all ingredients are at room temperature, especially the butter and milk. This helps them blend smoothly and guarantees an even rise. Softened butter should be creamy but not melted.
• Make the dough: In a large bowl, whisk together warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy. This activates the yeast, which is essential for a soft and fluffy dough.

Then, add melted butter, eggs, and flour. Mix until a shaggy dough forms.

• Knead the dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. If the dough sticks, lightly flour your hands. Kneading develops the gluten, giving the rolls their structure.
• Let it rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1–1.5 hours until doubled in size. A warm environment (like near a preheating oven) speeds up the process.
• Roll and fill: Roll the dough into a 16×12-inch rectangle. Brush with softened butter, then sprinkle generously with a mixture of cinnamon and sugar. Leave a small border around the edges to seal. This makes certain the filling stays inside while baking.
• Shape the rolls: Tightly roll the dough from the long side into a log. Use a sharp knife or dental floss to cut into 12 equal pieces. Floss is great for clean cuts without squishing the dough.
• Arrange and proof: Place the rolls in a greased baking dish, leaving space between them. Cover and let them rise for 30–45 minutes until puffy. This second rise confirms light, airy rolls.
• Bake to perfection: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown. If they brown too quickly, tent with foil. A toothpick should come out clean when they’re done.
• Make the glaze: While the rolls bake, whisk together powdered sugar, milk, and vanilla until smooth. Adjust the consistency by adding more milk for a thinner glaze or more sugar for a thicker one.
• Finish and serve: Let the rolls cool for 10 minutes, then drizzle with glaze. Serve warm for the ultimate gooey experience. Leftovers? Reheat in the microwave for 10–15 seconds to bring back that fresh-baked feel.

Nutrition

This cinnamon roll recipe is a delightful treat, but it’s important to be mindful of its nutritional content. Below is the breakdown per serving.

Chef Tips

If you’re aiming for the perfect cinnamon rolls, I’d recommend letting the dough rise in a warm, draft-free spot—it’ll make a world of difference.

Roll the dough evenly to guarantee uniform rolls. Don’t overbake—soft centers are key.

For the filling, spread softened butter evenly, and sprinkle generously with cinnamon-sugar. Cream cheese frosting should be smooth and creamy; add it while the rolls are still warm for maximum flavor.