Classic Cinnamon Rolls

Classic Cinnamon Rolls – Soft, Gooey, and Irresistibly Homemade

There’s nothing quite like the aroma of freshly baked cinnamon rolls filling your kitchen. These classic homemade cinnamon rolls are tender, buttery, and swirled with cinnamon-sugar goodness — finished with a luscious vanilla glaze that melts right in.

Craving more homemade baked treats? Browse our top-rated sweet recipes at rangermt.com

 Why You’ll Love These Cinnamon Rolls

  • Soft & fluffy dough made from scratch

  • Rich cinnamon-brown sugar filling

  • Sweet vanilla icing drizzled on top

  • Perfect for brunch, holidays, or weekend baking

  • Freezer-friendly and made with pantry staples!

 Ingredients

For the Dough:

  • 1 cup warm milk (110°F / 45°C)

  • 2¼ tsp active dry yeast (1 packet)

  • ½ cup granulated sugar

  • 2 large eggs

  • ⅓ cup unsalted butter, melted

  • 1 tsp salt

  • 4 to 4½ cups all-purpose flour

For the Cinnamon Filling:

  • ¾ cup brown sugar, packed

  • 2 tbsp ground cinnamon

  • ¼ cup unsalted butter, softened

For the Glaze:

  • 1 cup powdered sugar

  • 2 tbsp milk or cream

  • ½ tsp vanilla extract

 Instructions

Step 1: Make the Dough

  1. In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.

  2. Add sugar, eggs, melted butter, and salt. Mix to combine.

  3. Gradually stir in the flour until a soft dough forms.

  4. Knead on a floured surface for 5–7 minutes or use a stand mixer with a dough hook.

  5. Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.

Step 2: Fill and Roll

  1. Punch down the dough and roll it out into a 16×12-inch rectangle.

  2. Spread softened butter over the surface.

  3. Mix brown sugar and cinnamon, then sprinkle evenly on top.

  4. Roll the dough tightly from the long side into a log.

  5. Cut into 12 even slices and place in a greased 9×13-inch baking dish.

  6. Cover and let rise again for 30–45 minutes.

Step 3: Bake and Glaze

  1. Preheat oven to 350°F (175°C).

  2. Bake rolls for 20–25 minutes or until golden brown.

  3. While warm, drizzle with glaze made by whisking powdered sugar, milk, and vanilla.

 Notes & Tips

  • Make ahead: Assemble the rolls and refrigerate overnight. Bake the next morning!

  • Extra gooey: Pour a few tablespoons of cream over the rolls before baking.

  • Flavor twist: Add chopped pecans, raisins, or orange zest to the filling.

  • Storage: Store in an airtight container for up to 3 days, or freeze for 2 months.

 Best Served With…

  • Hot coffee or chai tea

  • Scrambled eggs and fresh fruit

  • A cozy morning and good company


Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Classic Cinnamon Rolls

Classic Cinnamon Rolls


  • Author: kecha

Description

These Classic Cinnamon Rolls are everything you want in a sweet breakfast treat — soft, fluffy dough spiraled with cinnamon-sugar and finished with a creamy vanilla glaze. Perfect for holiday mornings, brunch spreads, or a cozy weekend bake, they’re an irresistible crowd-pleaser!


Ingredients

Scale

Dough:

  • 1 cup warm milk (110°F / 45°C)

  • 2¼ tsp active dry yeast (1 packet)

  • ½ cup granulated sugar

  • 2 large eggs

  • ⅓ cup unsalted butter, melted

  • 1 tsp salt

  • 4 to cups all-purpose flour

Filling:

  • ¾ cup brown sugar, packed

  • 2 tbsp ground cinnamon

  • ¼ cup unsalted butter, softened

Glaze:

  • 1 cup powdered sugar

  • 2 tbsp milk (or heavy cream for richness)

  • ½ tsp vanilla extract


Instructions

1. Make the Dough:

  1. In a large bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy.

  2. Add sugar, eggs, melted butter, and salt. Stir well.

  3. Gradually add flour until a soft dough forms.

  4. Knead by hand for 5–7 minutes (or in a stand mixer with dough hook) until smooth.

  5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

2. Fill and Shape:

  1. Roll dough into a 16×12-inch rectangle on a lightly floured surface.

  2. Spread softened butter over the dough.

  3. Combine brown sugar and cinnamon, then sprinkle evenly over the butter.

  4. Starting from the long side, roll the dough tightly into a log.

  5. Slice into 12 equal pieces and place in a greased 9×13-inch baking dish.

3. Rise Again:

  • Cover and let rolls rise for another 30–45 minutes, until puffy.

4. Bake:

  1. Preheat oven to 350°F (175°C).

  2. Bake cinnamon rolls for 20–25 minutes, until golden brown.

  3. Let cool slightly before glazing.

5. Glaze:

  • Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and enjoy!

Notes

  • Overnight Option: After shaping the rolls, cover and refrigerate overnight. Let come to room temp before baking.

  • Creamier Rolls: Pour ½ cup of warm heavy cream over the rolls just before baking for extra softness.

  • Add-ons: Try chopped pecans, raisins, or orange zest in the filling.

  • Storage: Store covered at room temperature for up to 3 days or freeze (unglazed) for up to 2 months.

  • Reheat Tip: Microwave a roll for 15–20 seconds to bring back that just-baked softness.

Leave a Comment

Recipe rating