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Why I Love These Cinnamon Rolls
Cinnamon rolls do not have to be hard or complicated. I think everyone should have that back-pocket cinnamon roll recipe because it will make everyone in your life a little happier… even if it’s just you enjoying one warm from the oven!
These homemade cinnamon rolls are soft, simple, and nostalgic, finished with a brown butter icing that makes them taste as if they came straight from Grandma’s kitchen.
This is the classic cinnamon roll I grew up with. My grandma made them, my mom made them, and I still make them because they’re simple while always feeling special. The dough, made with instant yeast, comes together right in the stand mixer, the filling spreads like a paste instead of making a mess, and the brown butter icing drizzles into every swirl. It’s the recipe to make for a holiday morning (we always made them on Easter morning), a new neighbor, or anyone who could use some joy and light in their life!
Why you’ll love these homemade cinnamon rolls, too:
- Soft and pillowy – The dough bakes up tender, fluffy, and easy to pull apart.
- Classic cinnamon flavor – Brown sugar and cinnamon give that nostalgic bakery-style filling.
- Easy mixer dough – Instant yeast keeps the process simple with no blooming step.
- Brown butter frosting – Nutty, sweet, and poured on while the rolls are warm.
- Perfect for sharing – A pan of cinnamon rolls makes any morning—and anyone—feel special.
Homemade Cinnamon Roll Ingredients
Simple ingredients—probably already in your pantry—are used to create these cinnamon rolls:
- All-purpose flour – Gives the rolls the structure they need while also keeping them soft.
- Instant yeast – The only type of yeast I use! It goes right into the dough with no blooming needed.
- Kosher salt – Seasons the dough.
- Whole milk – Warmed slightly to help activate the yeast and create a tender dough. Also used in the frosting to create the right consistency.
- Egg – Adds richness as well as structure.
- Granulated sugar and light brown sugar – The two types of sugar needed to create the sweetness these rolls deserve.
- Neutral oil – Keeps the rolls soft and fluffy.
- Unsalted butter – Softened so it can mash easily into the filling. Also browned to make a delicious icing.
- Ground cinnamon – The classic spice that gives these rolls their flavor (and name!).
- Vanilla extract – Rounds out the brown butter.
- Powdered sugar – Sweetens and thickens the frosting.
The full amount of each ingredient can be found in the recipe card below.
How to Make Homemade Cinnamon Rolls
There are 8 steps to make these cinnamon rolls:
Step 1: Make the dough – Add flour, instant yeast, salt, warm milk, egg, granulated sugar, and neutral oil to the bowl of a stand mixer fitted with the dough hook. Mix on medium-low for 2-3 minutes until the dough comes together into a shaggy mass.
Step 2: Knead the dough – Increase to medium and knead until the dough becomes elastic, starts pulling around the hook, and still has a little tackiness, about 5-8 minutes. The dough should feel slightly sticky at first. Keep kneading rather than adding more flour, which can make the rolls dry.
Step 3: First rise – Transfer the dough to a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot until doubled, about 1 to 1 ½ hours.
Step 4: Make the filling – Mash the softened butter with cinnamon and brown sugar until it forms a spreadable paste.
Step 5: Roll out the dough – Once risen, punch down the dough, and place on a lightly floured surface. Roll into a large rectangle, working from the center outward until it measures approximately 12 by 16 inches. Dollop the cinnamon filling across the dough, then spread it evenly with an offset spatula, leaving a small edge uncovered for sealing. Starting from the long edge, roll the dough into a tight log. Pinch the seam to seal.
Step 6: Cut the rolls – Slice the log into 12 rolls and place them in a greased 9 x 13-inch baking pan. Cover and let rise in a warm place until puffed, about half the time of the first rise, 35-45 minutes.
Step 7: Bake – Bake in a preheated 350°F oven for 18-24 minutes, or until the rolls are golden around the edges and still soft in the center.
Step 8: Make the frosting – Brown the butter until deeply fragrant and nutty. Whisk in milk, vanilla extract, and powdered sugar until smooth and pourable. Pour the brown butter frosting over the warm rolls so it settles into each roll.
Recipe Tips
Making cinnamon rolls does have some variables, so let’s make sure you’re set up for success:
- Use instant yeast – It goes right into the dough without blooming, which makes the entire process so simple.
- Warm the milk – While it does seem like an extra step, warm milk helps the yeast work faster. Just make sure the milk isn’t hot; it should be between 100°F and 110°F.
- Do not add too much flour – The dough should feel tacky, not dry. Adding too much flour while rolling can make the rolls dry.
- Let dough rest if it springs back – If the dough resists rolling, let it rest 5 minutes, then keep going.
- Cut clean slices – To avoid smashing the rolls while cutting, use a serrated knife or dental floss (make sure it has no flavor!). The floss sounds weird, but it works!
- Watch the bake time – The rolls should be golden on top and baked through, but not overly browned. Overbaking can dry them out.
- Ice while warm – Brown butter icing works like a glaze, so pour it on while both the rolls and the icing are still warm.
Troubleshooting
Why Are My Cinnamon Rolls Not Soft?
If cinnamon rolls turn out dry or dense, it usually comes down to one of a few things:
- The dough may have had too much flour added during mixing or rolling.
- The milk may have been too hot for the yeast.
- The rolls may not have risen long enough before baking.
Overbaking can also dry out homemade cinnamon rolls, so begin checking them around 18 minutes. When fully baked, they should be golden on top and set in the center, but still soft. Adding the icing while the rolls are warm also helps keep them tender and gives that classic, slightly gooey finish.
Frequently Asked Questions
Yes. Baked cinnamon rolls can be frozen either with or without icing for up to 2 months. For the best texture, thaw in the refrigerator or at room temperature before reheating.
The tops should be lightly golden, and the centers should be set. If the rolls look deeply browned, they may be overbaked. Start checking around 18 minutes.
Yes. The icing can be made ahead, but it will thicken as it cools. Warm it gently and whisk in a splash of milk until it reaches a spreadable consistency.
Follow These Tips
Serving & Storage
Serving – Serve these cinnamon rolls while they’re still warm. They’re terrific on their own with a cup of coffee, but they also work when used alongside a larger brunch with eggs, fresh fruit, coffee cake, or a savory breakfast casserole.
Refrigerate – Store leftover rolls in an airtight container in the refrigerator for up to 4 days. Because of the icing, refrigeration keeps them fresh longer.
Freeze – Let the rolls (frosted or unfrosted) cool completely, then freeze in a freezer-safe container or wrap individually and freeze. Individual rolls are easy to pull out and warm as needed. For the best texture, thaw overnight in the refrigerator before reheating.
Reheat – Warm individual rolls in the microwave for 15-20 seconds.
More Breakfast Recipes
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Cinnamon Rolls with Brown Butter Icing
Ingredients
- 4 ⅓ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ¼ tsp (1 pkg) instant yeast
- 1 tsp kosher salt
- 1 ⅓ cups whole milk warmed to 100-110°F
- ⅓ cup neutral oil plus more to oil the bowl
- 1 large egg
- 8 tbsp (1 stick) unsalted butter room temperature
- ½ cup light brown sugar
- 1 tbsp ground cinnamon
For the brown butter icing
- 4 tbsp unsalted butter
- 2-4 tbsp whole milk
- 1 ½ tsp vanilla extract
- 2 cups sifted powdered sugar
Instructions
- Mix the dough: In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, milk, oil, and egg. On medium-low speed, using the dough hook, mix until a shaggy dough is formed, 2 minutes.4 ⅓ cups all-purpose flour, ⅓ cup granulated sugar, 2 ¼ tsp (1 pkg) instant yeast, 1 tsp kosher salt, 1 ⅓ cups whole milk, ⅓ cup neutral oil, 1 large egg
- Knead: On medium speed, continue mixing until the dough is smooth, pulling away from the sides of the bowl, and slightly sticks to the bottom of the bowl. The dough will be tacky, but release from the sides when the mixer is running, 5-8 minutes.
- Rise: Place the dough in a lightly oiled bowl. Cover and let the dough rise in a warm area until doubled in size, about 1-1 ½ hours.
- While the dough is rising, make the filling: In a separate bowl, combine the butter, brown sugar, and cinnamon. Mix together and set it aside. Grease a 9 x 13-inch baking dish and set it aside.8 tbsp (1 stick) unsalted butter, 1 tbsp ground cinnamon, ½ cup light brown sugar
- Roll out the dough: Once risen, punch down the dough to remove any bubbles. Roll out on a lightly floured surface until it is approximately 16 inches by 12 inches. Turn the rectangle so the long side is facing you. If the dough tends to shrink, allow it to rest for 5 minutes before continuing the rolling. Spread filling over the dough, leaving a ½-inch border along the long side farthest away from you. Working from the long side nearest you, tightly roll up the dough, ending at the bare ½-inch end. Tightly pinch the dough together along the seam.
- Cut the rolls: Slice the dough into 12 individual rolls, and place in the prepared baking dish. Cover loosely and allow the rolls to rise until they are puffed and touching each other, for 35-45 minutes in a warm area. Meanwhile, preheat the oven to 350°F.
- Bake: Once the rolls have risen, gently remove the cover and bake in the preheated 350°F oven until golden on top, 18-24 minutes. Remove from the oven and set aside to cool.
- While the rolls are cooling, make the brown butter icing: In a 4-quart saucepan, melt the butter over medium heat. Continue cooking until the milk solids in the butter turn golden brown, 3-5 minutes. Remove from the heat and add the milk, vanilla extract, and powdered sugar. Whisk until smooth and creamy. If the icing is made ahead and cools, it can be thinned to a spreadable consistency with a splash of milk. Spread the finished icing over the warm cinnamon rolls.4 tbsp unsalted butter, 2-4 tbsp whole milk, 1 ½ tsp vanilla extract, 2 cups sifted powdered sugar
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
I always enjoy watching your videos. You do such a great job and it’s so uplifting. Always makes me want to create.
Can I freeze them? If so how do you recommend?
I have never been successful at making cinnamon rolls but I made your Brioche Cinnamon Rolls and they turned out perfectly!
What a great blog!!! Over here from IG 🙂 I am pinning your cinnamon rolls (I actually saw somewhere how to make cinnamon rolls in the shape of bunny heads, but c’mon!)
Best 🙂
Amy
Thanks for the affirmation Amy!! Bunnies would be great but who has the time for that!!! We are so glad you are enjoying the blog!!
These look delicious. I’ll be over for some on Easter morning!
Sounds great Donna! Just make sure to bring your appetite!