Nothing beats the aroma of fresh cinnamon rolls baking in the oven, and my homemade cinnamon roll delight is no exception! This recipe is all about convenience and quick preparation, making it perfect for any busy morning or sweet craving. Just imagine sinking your teeth into warm, gooey rolls topped with a creamy glaze while sipping your favorite cup of coffee.
Why You'll Love These Cinnamon Rolls
Trust me; it’s a delightful way to start the day or to treat yourself after a long week. Plus, you can whip these up with ingredients you probably already have on hand—no special trips to the store needed!
Quick prep: You’ll have these rolls ready to bake in under 20 minutes—perfect for last-minute cravings!
Minimal ingredients: Most of the ingredients are pantry staples, so you can make these anytime.
Customizable: Feel free to add nuts, raisins, or even chocolate chips to the filling for a twist!
Perfectly gooey: These cinnamon rolls bake up soft and fluffy, with a deliciously sweet glaze that takes them to the next level.
Ingredients & Substitutions
To make these homemade cinnamon rolls, you’ll need all-purpose flour, granulated sugar, salt, instant yeast, milk, unsalted butter, and a large egg. For the filling, you'll need melted unsalted butter, brown sugar, and ground cinnamon.
For the glaze, you'll need powdered sugar, cream cheese, and vanilla extract.
- Flour: You can substitute with whole wheat flour for a heartier roll.
- Milk: Almond or oat milk works great if you’re dairy-free.
- Cream cheese: Swap it with Greek yogurt for a tangy twist in the glaze.
- Brown sugar: You can use coconut sugar for a lighter flavor profile.
How to make the best homemade cinnamon rolls
In a small saucepan, heat the milk to 105°F-115°F, then remove from heat (this step is optional, but I've found that it makes the cinnamon rolls better!) In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well.
Whisk the beaten egg into the warm (but not hot) milk. Then pour it into the dry ingredients, followed by the softened butter. Stir until a soft dough forms. If it feels too dry, add 1-2 tablespoons of warm water.
In a large mixing bowl, combine the flour, salt and. Mix well. Add an egg and pour in the warm milk and water mixture. Stir until a soft dough forms.
Transfer the dough onto a lightly floured surface. Knead for about 5 minutes, until the dough becomes smooth and elastic. Place the dough in a greased bowl and cover with a clean kitchen towel. Allow it to rise in a warm place for about 1 hour, or until it doubles in size.
While the dough is rising, prepare the filling. In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined. Once the dough has risen, punch it down to release any air bubbles. Roll it out into a rectangle shape, about ¼ inch thick.
Spread the filling evenly over the dough, leaving a small border around the edges.
Starting from one of the longer sides, tightly roll the dough into a log shape. Pinch the seam to seal. Using a sharp knife, cut the log into 9 or 12 equal-sized pieces.
Place the cinnamon rolls in a greased baking dish, leaving a little space between each roll. Cover with a kitchen towel and let them rise for another 30 minutes.
Preheat the oven to 375°F (190°C). Bake the cinnamon rolls for 15-20 minutes, or until golden brown.
While the cinnamon rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, soft cheese, and vanilla extract until smooth.
Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes.
Drizzle the glaze over the warm cinnamon rolls. Serve and enjoy!
Expert Tips
Let the dough rise in a warm spot: If your kitchen is chilly, try placing the dough near a warm oven or using a microwave (without turning it on) as a makeshift proofing box.
Don’t skip the kneading: Kneading helps develop gluten, making your rolls fluffier. Just 5 minutes on a floured surface is all it takes!
Be careful not to overbake: Keep an eye on your rolls as they bake; they should be golden brown on top but still soft in the center.
Glaze while warm: Drizzle the glaze over the rolls while they’re still warm for the best flavor absorption..
Serving Suggestions
These cinnamon rolls are great on their own but you can also serve:
- With a drizzle of maple syrup: It adds a touch of sweetness and a rich flavor that complements the cinnamon.
- Topped with a dollop of cream cheese frosting: This turns your rolls into an indulgent dessert that feels extra special.
- With a side of fruit or yogurt: For a balanced breakfast, pair your rolls with fresh fruit or a dollop of Greek yogurt.
- Paired with coffee or tea: These rolls are the perfect partner for a cozy cup of coffee or your favorite tea blend.
Homemade Cinnamon Rolls
Equipment
- 1 square pan 7x 7 or 9x13
Ingredients
- ¾ cup whole milk warmed to 105℉
- 2¾ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons instant yeast
- 1 large egg
- 3 tablespoons unsalted butter softened
For the Filling:
- ½ cup unsalted butter softened
- ¾ cup packed brown sugar
- 2 tablespoons ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 8 ounces cream cheese softened
- ½ teaspoon vanilla extract
Instructions
- In a small saucepan, warm the milk to 105°F–115°F, then remove it from the heat.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, and instant yeast.
- Add the lightly beaten egg to the warm milk and whisk until combined. Pour the milk mixture into the dry ingredients, then add the softened butter. Stir until a soft dough forms. If the dough feels too dry, add 1–2 tablespoons of warm water as needed.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- In a small bowl, mix together the softened butter, packed brown sugar, and ground cinnamon until combined.
- Punch down the dough and roll it into a rectangle about ¼ inch thick.
- Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Starting from one of the long sides, roll the dough tightly into a log and pinch the seam to seal.
- Cut the log into 9 equal-sized rolls and place them in a greased 7x7-inch baking pan, leaving a little space between each roll.
- Cover the pan with a kitchen towel and let the rolls rise for another 30 minutes, or until slightly puffed.
- Preheat the oven to 375°F (190°C).
- Bake the cinnamon rolls for 15-20 minutes, or until golden brown.
- While the rolls are baking, whisk together the powdered sugar, softened cream cheese, and vanilla extract until smooth.
- Remove the cinnamon rolls from the oven and let them cool for a few minutes before drizzling the glaze over the warm rolls.
Notes
- Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days.
- Reheat individual rolls in the microwave for 15–20 seconds before serving.
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