Cinnamon Rolls are soft, fluffy yeast rolls filled with buttery cinnamon sugar and finished with a creamy vanilla glaze. The dough bakes up tender and pillowy, while the cinnamon filling melts into the layers for a warm, sweet center.
This recipe uses a simple enriched dough and a generous cinnamon-butter filling. The rolls can be prepared ahead and refrigerated overnight, making them especially convenient for a weekend breakfast or brunch.
Recipe at a Glance
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Additional Time: 1 hour 45 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cinnamon rolls
- Difficulty: Intermediate
Why This Recipe Works
- Warm milk helps create a tender dough: Milk adds moisture and richness while keeping the finished rolls soft.
- An enriched dough gives the rolls a fluffy crumb: Butter and egg contribute richness without making the dough difficult to shape.
- A generous cinnamon filling creates distinct layers: Soft butter helps the cinnamon sugar adhere evenly and prevents dry patches.
- A snug arrangement keeps the rolls tall: Baking the rolls close together encourages them to rise upward as they bake.
- The glaze adds moisture and sweetness: Spreading it over warm rolls allows it to soften the tops slightly while coating the cinnamon layers.
Essential Kitchen Tools
- 9 x 13-inch (23 x 33 cm) baking pan
- Large mixing bowl
- Rolling pin
- Measuring cups and spoons or kitchen scale
- Small saucepan or microwave-safe bowl
- Rubber spatula
- Sharp knife or unflavored dental floss
- Wire cooling rack
Ingredients That Matter
- ■ 1 cup whole milk (240 ml), warmed to about 105°F (40°C)
- ■ 2 1/4 teaspoons active dry yeast (7 g), 1 standard packet
- ■ 1/4 cup granulated sugar (50 g)
- ■ 1/4 cup unsalted butter (57 g), melted and cooled slightly
- ■ 1 large egg (50 g), room temperature
- ■ 1 teaspoon vanilla extract (5 ml)
- ■ 3 1/2 cups all-purpose flour (420 g), plus more for the work surface if needed
- ■ 1 teaspoon kosher salt (6 g)
- ■ 1/2 cup packed light brown sugar (100 g)
- ■ 2 tablespoons ground cinnamon (16 g)
- ■ 1/4 cup unsalted butter (57 g), softened
- ■ 4 ounces cream cheese (113 g), softened
- ■ 2 tablespoons unsalted butter (28 g), softened
- ■ 1 cup powdered sugar (120 g)
- ■ 1 teaspoon vanilla extract (5 ml)
- ■ 2 tablespoons whole milk (30 ml)
Cooking Method
- Activate the yeast. Warm the milk to about 105°F (40°C); it should feel warm but not hot. Stir in the yeast and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes, until the surface looks slightly foamy. If there is no sign of activity, the yeast may be inactive and should be replaced.
- Make the dough. Add the remaining sugar, melted butter, egg, and vanilla to the yeast mixture. Stir to combine. Add the flour and kosher salt and mix until a shaggy dough forms.
- Knead until smooth. Transfer the dough to a lightly floured surface and knead for about 7 to 9 minutes, or until it becomes smooth, elastic, and slightly tacky. If the dough is extremely sticky, add flour 1 tablespoon at a time; avoid adding large amounts because a stiff dough can produce dense rolls.
- First rise. Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 60 to 75 minutes, or until approximately doubled in size.
- Prepare the filling and pan. While the dough rises, combine the brown sugar and cinnamon in a small bowl. Grease a 9 x 13-inch (23 x 33 cm) baking pan. Keep the softened butter ready for spreading.
- Roll out the dough. Turn the risen dough onto a lightly floured surface and gently press out excess air. Roll it into a rectangle approximately 15 x 12 inches (38 x 30 cm), with the long side facing you. Try to keep the thickness even.
- Add the cinnamon filling. Spread the softened butter evenly over the dough, leaving about a 1/2-inch (1.3 cm) border along one long edge. Sprinkle the cinnamon-brown sugar mixture evenly over the butter.
- Roll the dough. Starting from the long edge opposite the clean border, roll the dough tightly into a log. Keep the roll firm enough to create defined spirals without squeezing the filling out. Pinch the seam gently closed.
- Cut the rolls. Trim the ends if they are uneven. Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss. Arrange the rolls cut-side up in the prepared pan, leaving a little space between them.
- Second rise. Cover the pan and let the rolls rise for about 30 to 45 minutes, until noticeably puffy and the gaps between the rolls have mostly filled. They do not need to fully double again.
- Bake. Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 27 minutes, until the tops are lightly golden and the centers are cooked through. If the tops brown too quickly, loosely cover the pan with foil during the final portion of baking.
- Make the glaze. While the rolls bake, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla and mix until creamy. Add the milk gradually until the glaze is thick but spreadable.
- Glaze and serve. Let the rolls cool in the pan for about 5 to 10 minutes. Spread the cream cheese glaze over the warm rolls so it melts slightly into the tops. Serve warm.
Chef Notes for Better Results
- Do not overheat the milk. Milk above about 120°F (49°C) can damage yeast and prevent the dough from rising properly.
- Judge the dough by texture, not just flour quantity. It should be soft and slightly tacky after kneading, not dry or stiff.
- Roll the dough evenly. An even rectangle produces rolls with similar amounts of filling and consistent baking times.
- Avoid overbaking. The centers should be soft and fully set but not dry. Light golden tops are a better cue than dark browning.
- Glaze while warm, not piping hot. Very hot rolls can make the glaze completely melt and run off instead of coating the tops.
Serving, Storage, and Prep-Ahead Tips
- Store cooled Cinnamon Rolls in an airtight container at room temperature for up to 2 days.
- Refrigerate glazed leftovers in an airtight container for up to 4 days.
- For the best texture, warm refrigerated rolls gently in the microwave for about 10 to 15 seconds before serving.
FAQ
Can I make Cinnamon Rolls the night before?
Yes. Prepare and shape the rolls, place them in the baking pan, cover tightly, and refrigerate for up to 12 hours.
Why didn't my cinnamon rolls rise?
Inactive yeast, milk that was too hot or too cold, or a cool environment can slow or prevent rising. The dough should approximately double during the first rise and become noticeably puffy during the second rise.
Can I use instant yeast?
Yes. Use 2 1/4 teaspoons (7 g) instant yeast.
Why are my cinnamon rolls dense?
Adding too much flour is a common cause. The dough should remain soft and slightly tacky after kneading.
Can I make these without cream cheese?
Yes. Replace the cream cheese with 2 additional tablespoons softened butter and adjust the milk as needed to make a smooth vanilla glaze.
Cinnamon Rolls
Ingredients
Ingredients
- 1 cup whole milk (240 ml) warmed to about 105°F (40°C)
- 2 1/4 teaspoons active dry yeast (7 g) 1 standard packet
- 1/4 cup granulated sugar (50 g)
- 1/4 cup unsalted butter (57 g) melted and cooled slightly
- 1 large egg (50 g) room temperature
- 1 teaspoon vanilla extract (5 ml)
- 3 1/2 cups all-purpose flour (420 g) plus more for the work surface if needed
- 1 teaspoon kosher salt (6 g)
- 1/2 cup packed light brown sugar (100 g)
- 2 tablespoons ground cinnamon (16 g)
- 1/4 cup unsalted butter (57 g) softened
- 4 ounces cream cheese (113 g) softened
- 2 tablespoons unsalted butter (28 g) softened
- 1 cup powdered sugar (120 g)
- 2 tablespoons whole milk (30 ml)
Instructions
Method
- Activate the yeast: Warm the milk to about 105°F (40°C); it should feel warm but not hot. Stir in the yeast and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes, until the surface looks slightly foamy. If there is no sign of activity, the yeast may be inactive and should be replaced.
- Make the dough: Add the remaining sugar, melted butter, egg, and vanilla to the yeast mixture. Stir to combine. Add the flour and kosher salt and mix until a shaggy dough forms.
- Knead until smooth: Transfer the dough to a lightly floured surface and knead for about 7 to 9 minutes, or until it becomes smooth, elastic, and slightly tacky. If the dough is extremely sticky, add flour 1 tablespoon at a time; avoid adding large amounts because a stiff dough can produce dense rolls.
- First rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 60 to 75 minutes, or until approximately doubled in size.
- Prepare the filling and pan: While the dough rises, combine the brown sugar and cinnamon in a small bowl. Grease a 9 x 13-inch (23 x 33 cm) baking pan. Keep the softened butter ready for spreading.
- Roll out the dough: Turn the risen dough onto a lightly floured surface and gently press out excess air. Roll it into a rectangle approximately 15 x 12 inches (38 x 30 cm), with the long side facing you. Try to keep the thickness even.
- Add the cinnamon filling: Spread the softened butter evenly over the dough, leaving about a 1/2-inch (1.3 cm) border along one long edge. Sprinkle the cinnamon-brown sugar mixture evenly over the butter.
- Roll the dough: Starting from the long edge opposite the clean border, roll the dough tightly into a log. Keep the roll firm enough to create defined spirals without squeezing the filling out. Pinch the seam gently closed.
- Cut the rolls: Trim the ends if they are uneven. Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss. Arrange the rolls cut-side up in the prepared pan, leaving a little space between them.
- Second rise: Cover the pan and let the rolls rise for about 30 to 45 minutes, until noticeably puffy and the gaps between the rolls have mostly filled. They do not need to fully double again.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 27 minutes, until the tops are lightly golden and the centers are cooked through. If the tops brown too quickly, loosely cover the pan with foil during the final portion of baking.
- Make the glaze: While the rolls bake, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla and mix until creamy. Add the milk gradually until the glaze is thick but spreadable.
- Glaze and serve: Let the rolls cool in the pan for about 5 to 10 minutes. Spread the cream cheese glaze over the warm rolls so it melts slightly into the tops. Serve warm.
- Chef: Do not overheat the milk; it should be warm but not hot to avoid damaging the yeast.
- Use dental floss for clean cuts when slicing the rolls.
- Glaze while warm for the best texture and flavor absorption.
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