Introduction

Nothing beats the smell of freshly baked cinnamon rolls wafting through your home. These soft, sweet, and warmly spiced rolls are perfect for breakfast or a cozy snack. With a simple dough and a rich cinnamon filling, they’re a classic treat everyone will love.

The image shows a white baking dish filled with nine soft cinnamon rolls, arranged in a 3x3 grid. Each roll has a golden-brown base layer with visible swirls of cinnamon inside, and they are topped with a thick layer of white cream cheese icing that looks smooth and creamy. One roll near the front has been partly taken, showing the soft, fluffy inner layers of dough. The rolls are sitting on white baking paper inside the dish, which has some cinnamon crumbs and icing smudges around them. The setup rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 cup warm milk
⅓ cup granulated sugar
⅓ cup unsalted butter, melted
½ teaspoon salt
2 large eggs
¾ cup brown sugar, packed
2 tablespoons ground cinnamon
¼ cup unsalted butter, softened (for filling)
1 cup powdered sugar (for glaze)
2 tablespoons milk (for glaze)

Instructions

Step 1: In a large bowl, combine the warm milk, yeast, and one tablespoon of granulated sugar. Let it sit for 5 minutes until the mixture becomes foamy.
Step 2: Add the melted butter, remaining granulated sugar, eggs, and salt. Gradually mix in the flour until a soft dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
Step 3: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Step 4: Roll the dough out into a 16×12-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture on top.
Step 5: Roll the dough tightly from the long side to form a log. Cut the log into 12 equal rolls and arrange them in a greased baking dish. Cover and let rise for another 20 minutes.
Step 6: Preheat your oven to 350°F (175°C). Bake the rolls for 25 minutes or until golden brown. While warm, mix the powdered sugar and milk to make the glaze, then drizzle it over the rolls before serving.

Tips & Variations

For extra gooey rolls, add a drizzle of cream cheese frosting instead of the simple glaze.
Use half whole wheat flour for a nuttier flavor and a bit more fiber.
Make the dough the night before and let it rise slowly in the refrigerator for a richer taste.
Add chopped nuts or raisins to the filling for extra texture and flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat rolls gently in the microwave or oven, adding a bit of moisture to keep them soft.

How to Serve

A white rectangular baking dish filled with nine cinnamon rolls arranged in three rows and three columns. Each cinnamon roll has a golden-brown spiral base topped with a thick, creamy white frosting that slightly melts down the sides. The rolls are touching each other and are lined with white parchment paper that folds over the edges of the dish. The dish sits on a white marbled surface with a white cloth napkin partly under it, and a small stack of white plates is visible in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t require proofing, mix it directly with the flour and adjust the rising time as needed.

How do I know when the dough is properly kneaded?

The dough should be smooth, elastic, and slightly tacky but not sticky. If it springs back when you press it lightly, it’s ready.