These homemade cinnamon rolls strike the perfect balance between indulgence and everyday comfort.
Made with simple pantry staples, they’re soft, fluffy, and filled with warm cinnamon-sugar goodness.
Using milk and yeast ensures a tender, protein-rich dough, while cinnamon provides antioxidants and natural sweetness.
With only one rise required, this recipe is approachable, time-friendly, and perfect for meal prep—whether for a cozy breakfast, weekend brunch, or an anytime sweet treat.
Easy Cinnamon Rolls
Equipment
- 1 large mixing bowl
- 1 heatproof bowl
- 1 Wooden Spoon or Stand Mixer with Paddle Attachment
- 1 Rolling Pin
- 1 9-inch Round Cake Pan (or pie dish/square pan)
- 1 Instant-Read Thermometer (optional)
- 1 Cooling Rack
- 1 Handheld or Stand Mixer for icing
- 1 Icing Spatula
Ingredients
Dough
- 2 ¾ cups 344 g all-purpose flour, plus more as needed
- ¼ cup 50 g granulated sugar
- ½ teaspoon salt
- ¾ cup 180 ml whole milk
- 3 tablespoons 43 g unsalted butter
- 2 ¼ teaspoons instant yeast 1 standard packet
- 1 large egg at room temperature
Filling
- 3 tablespoons 43 g unsalted butter, extra softened
- ⅓ cup 67 g light or dark brown sugar, packed
- 1 tablespoon ground cinnamon
Cream Cheese Icing
- 4 ounces 113 g full-fat cream cheese, softened
- 2 tablespoons 28 g unsalted butter, softened
- ⅔ cup 80 g confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Dry Base: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined. This ensures the sugar and salt are well-dispersed throughout the flour, helping the dough rise evenly and taste balanced. Set this bowl aside while you prepare the liquid mixture.
- Warm the Milk and Butter: In a small heatproof bowl, combine the whole milk and unsalted butter. Gently heat in the microwave or on the stovetop until the butter is fully melted and the mixture feels warm to the touch but not hot—about 110°F (43°C) is perfect. (If the liquid gets too hot, it can kill the yeast, so it’s better to err on the side of lukewarm.)
- Activate the Yeast: Sprinkle the instant yeast into the warm milk-butter mixture and whisk until it dissolves completely. Let it sit for a minute to ensure it’s well incorporated. Instant yeast does not require proofing, but this step helps evenly distribute it before adding it to the flour.
- Form the Dough: Pour the yeast mixture into the dry ingredients, then add the egg. Using a sturdy wooden spoon, silicone spatula, or the paddle attachment of a stand mixer, stir until a shaggy dough forms. The dough should look rough at this point but should start sticking together.
- Knead Until Smooth: Transfer the dough to a lightly floured surface. With floured hands, knead for about 3–5 minutes until it becomes soft, elastic, and smooth. The dough should be tacky but not overly sticky. If it feels too wet, sprinkle in a small amount of flour, one tablespoon at a time, until manageable. Shape it into a ball.
- Rest the Dough Briefly: Place the dough ball into a lightly greased bowl (a quick spritz of nonstick spray works well). Cover it loosely with plastic wrap or a clean kitchen towel and let it rest for 10 minutes. This short resting time relaxes the gluten, making it easier to roll out later.
- Prepare the Filling: While the dough rests, prepare the cinnamon-sugar filling. In a small bowl, mix the brown sugar and ground cinnamon until combined. Keep the softened butter ready—it will be spread directly onto the rolled dough.
- Roll Out the Dough: After resting, transfer the dough to a lightly floured surface. Use a rolling pin to roll it into a 14×8-inch (36×20 cm) rectangle. Try to keep the thickness even across the dough so the rolls bake uniformly.
- Add the Cinnamon Filling: Spread the softened butter evenly over the rolled dough, covering the entire surface all the way to the edges. Next, sprinkle the cinnamon-sugar mixture evenly across the buttered dough, gently patting it down with your hands so it sticks. This layering creates the signature gooey swirl inside the rolls.
- Roll and Slice the Dough: Starting from the longer 14-inch side, tightly roll the dough into a log. Roll slowly and evenly to keep the filling from spilling out. Once rolled, use a sharp knife or unflavored dental floss to cut the log into 10–12 equal pieces. (Floss is excellent for clean cuts without squishing the dough.)
- Arrange for Rising: Lightly grease a 9-inch round cake pan, pie dish, or square baking pan. Place the rolls inside, leaving just a little space between each so they have room to expand. Cover the pan with plastic wrap, aluminum foil, or a clean towel. Let the rolls rise in a warm, draft-free spot for 60–90 minutes, or until they have doubled in size and are puffy.
- Bake the Cinnamon Rolls: Once the rolls have risen, preheat your oven to 375°F (190°C). Bake for 24–27 minutes, or until the tops are lightly golden brown. If the rolls start browning too quickly, cover the pan loosely with foil and continue baking. For precision, you can check the internal temperature with a thermometer—it should read 195–200°F (91–93°C) when fully baked.
- Prepare the Cream Cheese Icing: While the rolls bake, make the icing. In a medium mixing bowl, beat the cream cheese with a hand mixer or stand mixer until smooth. Add the softened butter and beat until creamy. Gradually add the confectioners’ sugar and vanilla extract, mixing until the icing is smooth, fluffy, and spreadable.
- Ice and Serve Warm: Remove the rolls from the oven and place the pan on a cooling rack for a few minutes. While still warm, spread the cream cheese icing generously over the tops so it melts slightly into the rolls. Serve immediately while warm and gooey for the best experience.
- Store Leftovers Properly: If you have leftovers, cover them tightly. They’ll stay fresh at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in the microwave for 15–20 seconds before serving to restore their soft, fresh-baked texture.
Notes
- One-Rise Simplicity: This recipe requires only a single rise, making it beginner-friendly and faster than traditional cinnamon rolls.
- Rich, Tender Dough: Using milk and butter creates a soft, flavorful dough that bakes up fluffy and light.
- Yeast Choice: Instant yeast ensures a reliable, quick rise; active dry yeast can also be used with slightly longer rising time.
- Filling Variations: The classic cinnamon-sugar filling works beautifully, but you can add nuts, chocolate chips, or a hint of cardamom for extra flavor.
- Icing Options: Cream cheese icing adds tangy sweetness, while coffee or vanilla glaze provides a lighter alternative.
- Serving Flexibility: Perfect for breakfast, brunch, or dessert, and pairs well with coffee, tea, or milk.
- Make-Ahead Friendly: Dough can be prepared ahead and refrigerated overnight for convenient morning baking.
- Freezer Friendly: Rolls can be frozen baked or unbaked for up to three months without compromising texture.
- Precise Baking Tip: Use an instant-read thermometer to ensure rolls are fully baked; 195–200°F (91–93°C) is ideal.
- Warm-Icing Magic: Spread the icing over warm rolls for that gooey, bakery-style finish that melts perfectly into the swirls.
Chef’s Secrets for Perfect Rolls
The key to truly fluffy cinnamon rolls is in temperature control.
Make sure your milk mixture is warm but not hot—around 110°F (43°C) is ideal.
Anything hotter can harm the yeast and prevent proper rising.
When rolling the dough, keep the thickness even and roll tightly so the cinnamon-sugar filling forms neat, gooey spirals.
For slicing, use unflavored dental floss instead of a knife for picture-perfect cuts without squishing the dough.
Finally, spread the icing while the rolls are still warm; this allows it to melt slightly into the swirls, creating that irresistible bakery-style finish.
Serving Suggestions and Pairing Ideas
Cinnamon rolls are best enjoyed warm, straight from the oven, when the centers are soft and gooey.
Pair them with a cup of hot coffee, chai tea, or a frothy latte for a cozy breakfast.
For a brunch spread, serve alongside savory options like scrambled eggs, smoked salmon, or quiche to balance the sweetness.
During holidays or gatherings, you can prepare two varieties—half with cream cheese icing and half with vanilla glaze—so guests can pick their favorite.
For an extra indulgent treat, drizzle caramel sauce or sprinkle toasted pecans on top before serving.
Storage Tips and Best Practices
To keep your cinnamon rolls fresh, store them tightly covered at room temperature for up to two days.
If you want to keep them longer, refrigerate for up to five days, though they’re best reheated before serving.
For longer storage, you can freeze baked or unbaked rolls.
To freeze unbaked rolls, shape them and freeze before the rise, then thaw overnight in the fridge and let rise before baking.
For baked rolls, allow them to cool, wrap tightly, and freeze for up to three months.
Reheat gently in the oven or microwave for a just-baked taste.
Frequently Asked Questions
1. Can I use active dry yeast instead of instant yeast?
Yes, active dry yeast works fine in this recipe.
The main difference is that it may take a little longer for the dough to rise, so simply allow extra time until the rolls double in size.
2. Can I make these rolls the night before?
Absolutely! Assemble the rolls through the shaping step, cover tightly, and refrigerate overnight.
The next morning, let them sit in a warm spot for about an hour to rise before baking.
3. How do I prevent my rolls from being dense?
Dense rolls are usually the result of too much flour or liquid that was too hot, killing the yeast.
Always measure flour accurately (spoon and level, don’t pack) and ensure your milk mixture is warm, not hot.
4. Can I make these without cream cheese icing?
Yes! A simple vanilla glaze (confectioners’ sugar, milk, and vanilla) or coffee icing makes a delicious alternative.
You can even leave them plain with just a dusting of powdered sugar.
5. How do I reheat leftover cinnamon rolls?
The quickest method is to microwave individual rolls for 15–20 seconds.
For a fresher bakery-style texture, cover the rolls with foil and warm them in a 300°F (150°C) oven for about 10 minutes.
