Homemade Cinnamon Rolls (Better Than The Bakery!)

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The Lowdown on This Homemade Cinnamon Rolls

There ain’t nothing like the smell of Homemade Cinnamon Rolls baking up in the oven.

These classic, old-fashioned beauties are the real deal y’all! They have a soft, pillowy dough, a buttery cinnamon-sugar swirl that’s absolutely bomb, and a glaze so good it might just make you shed a tear.

Trust me boos, making homemade cinnamon rolls from scratch is WAY more satisfying than using canned pastry dough!

Cinnamon rolls are like the VIPs of the American bakery world y’all. It feels like every bakery from coast to coast keeps ’em on deck, oozing with icing, warm and waiting to make your day.

And I always gotta have a freshly baked batch in my kitchen as well! I’ve gone wild with homemade cinnamon buns before, think strawberry, strawberry shortcake, even peach cobbler rolls (my summer fave). But these? These are the OGs. The basics done right, boos. The closest thing to bakery-fresh rolls you can pull out of your oven, and they’ll make you feel like a total pro!

Ingredients you’ll need to make Homemade Cinnamon Rolls

• Active Dry Yeast: This is what gets the dough all fluffy and soft. Make sure your yeast is fresh, boos. Expired yeast just ain’t gonna rise to the occasion.
• Granulated Sugar: Sweetens up the dough and helps activate that yeast.
• Warm Water: Gets the yeast doing its thing. The water should feel like a warm bath, though. Too hot, and you’ll kill the yeast (and nobody wants that).
• All-Purpose Flour: The base of our soft cinnamon rolls dough.
• Kosher Salt: Balances out all the sweetness.
• Unsalted Butter: Melted for the dough, softened for the filling, and room temp for the frosting.
• Whole Milk: Adds richness and helps make the dough tender.
• Eggs: Bringing the structure and that soft texture.
• Brown Sugar: This sweet and molasses-y sugar is the star of the filling. Light or dark works fine, so use what you got!
• Ground Cinnamon: The classic cinnamon roll flavor bomb. Don’t skimp on this one boos!
• Ground Nutmeg: Adds just a touch of warmth and depth to the filling.
• Vanilla Extract: Gives the frosting that rich, bakery-style vibe. Go for pure vanilla if you can.
• Confectioners’ Sugar: The base for our creamy frosting.
• Whole Milk (again): For the frosting this time! Adjust the amount to get the consistency you love. Thicker for spreading, thinner for drizzling.

How to make Homemade Cinnamon Rolls

Step 1: Make the Dough for the Rolls

1

Combine active dry yeast and sugar in a small bowl. Stir in warm water.

2

Let sit until a 2-inch head of foam appears on the top. This is a good sign that your yeast is active and ready to be used!

3

Add 2 cups flour, sugar, and salt in the bowl of your stand mixer fitted with the dough hook. Mix on low until evenly combined.

4

Add in milk, melted butter, yeast mixture and eggs, and mix on low until ingredients start to come together.

5

Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form.

6

Turn up mixer to medium high and mix until a taut ball forms and the sides and bottom of the bowl are empty.

7

Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot. The dough should double in size.

Step 2: Mix the Filling

8

Add brown sugar, cinnamon, nutmeg and salt to a small bowl.

9

Stir together and set aside.

Step 3: Roll the Dough, Shape the Rolls, and Bake

10

Chill the dough in the refrigerator once your dough has doubled in size.

11

Place the chilled dough on a lightly floured surface and roll it into a rectangle with the long side facing you. Spread softened butter evenly across the dough, leaving a 1-inch border at the bottom uncovered.

12

Sprinkle the sugar filling on top of the butter, and press lightly.

13

Roll the dough into a log starting from the top, keeping it even as you roll toward the bottom, then pinch the uncovered edge to seal it. Place the log seam-side down and use unflavored dental floss to trim ½ inch off both ends.

14

Cut your log into 9 even pieces and place each piece cut side up in the prepared pan.

15

Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise. The rolls should be almost doubled in size and look plump.

16

Bake the rolls until golden brown and the smell fills the house.

Step 4: Whisk the Glaze and Glaze the Rolls Up!

17

Add butter, confectioners’ sugar, milk and vanilla to a medium bowl.

18

Whisk together until smooth.

19

Generously spread the glaze over the cooled cinnamon rolls and serve!

What to serve with soft cinnamon rolls

• Brunch Goals: Serve these rolls with a breakfast casserole, hash browns, a chorizo skillet, or a bacon quiche for an easy brunch spread.
• Cozy Drinks: Pair ’em with white chocolate hot cocoa, spiced apple cider or a hot cup of coffee for the ultimate comfort combo.
• Chill Treats: Add a scoop of coffee ice cream, vanilla ice cream, or banana pudding ice cream on top of your homemade cinnamon buns.
• Whipped Cream: A big ol’ dollop of whipped cream, plain or spiced, takes these rolls up a notch!

Menu Option: Christmas Brunch With Homemade Cinnamon Rolls

This chicken and potato frittata combines golden Yukon Gold potatoes, tender shredded chicken, and sharp white cheddar.

This candied bacon is the ultimate sweet-and-salty brunch treat, made with thick-cut bacon, brown sugar, and a hint of cayenne.

This apple butter is a tangy-sweet spread bursting with warm spices and made easy with a slow cooker. Your cinnamon buns will never be the same boos!

My French hot chocolate is fantastically luxurious, smooth, creamy, and decadent!

Recipe Substitutions

• Butter: If you’ve only got salted butter, go ahead and use it! Just cut the salt in the dough by half.
• Gluten-Free: Grab a good 1:1 all-purpose gluten-free flour blend.
• Yeast: Instant yeast works too boos! Just skip the proofing step and mix it directly into the dry ingredients.
• Confectioners’ Sugar: Whip up some homemade confectioners’ sugar by blending granulated sugar and a bit of cornstarch until fine.

Recipe Variations and Additions

• Add Some Mix-Ins: Sprinkle raisins, chopped pecans, or chocolate chips over the brown sugar filling before rolling up the dough.
• Cream Cheese Frosting: Swap out the vanilla glaze for a rich cream cheese frosting if you’re feeling extra indulgent!
• Chocolate Ganache Drizzle: Wanna go all out? I know you wanna! Skip the vanilla glaze and drizzle these homemade cinnamon rolls with silky chocolate ganache.
• Spiced-Up Filling: Add a pinch of cardamom or ginger to the cinnamon-sugar mix.

Expert Tips and Tricks for making the best Homemade Cinnamon Rolls

1. Work Quickly: When you’re rolling and cutting, don’t dawdle! The dough needs to stay chilled so it’s easier to handle and holds its shape.
2. Use Dental Floss or a Sharp Knife: For clean cuts that don’t squish your rolls, use unflavored dental floss or your sharpest knife. If you’re using a knife, make quick, confident slices. No sawing motions!
3. Don’t Overfill: While it’s tempting to pile on the cinnamon-sugar mix, too much filling can spill out and make the rolls harder to bake evenly. A nice even layer is all you need for gooey goodness.
4. Check Your Oven Temperature: Soft cinnamon rolls bake best at the right temp! Use an oven thermometer to make sure your oven is at 375°F, and keep an eye on them during baking so they don’t over-brown.

How to store & reheat Homemade Cinnamon Rolls

Keep your cinnamon rolls in an airtight container at room temp, and they’ll stay soft and tasty for up to 2 days. If you’ve already glazed them, layer parchment paper between rolls to avoid sticky situations. You can also store them in the fridge if your kitchen’s warm, just pop them in an airtight container and they’ll keep better.

To reheat them in the oven, cover the rolls with foil and warm them at 350°F for 8-10 minutes. They’ll come out soft and steamy, just like they’re fresh-baked! To reheat using the microwave, pop a roll on a plate and microwave it for 15-20 seconds. Easy y’all!

How long will Homemade Cinnamon Rolls last?

These rolls are best within 2 days at room temp. In the fridge, they’ll stay good for 4-5 days.

Can I freeze homemade cinnamon buns?

Yup! You can freeze these rolls baked or unbaked for up to 3 months. Wrap them tightly in plastic wrap and foil to keep them fresh.

Frequently asked questions

More Roll and Bun Recipes

• Bourbon Pecan Sticky Buns
• Lemon Cinnamon Rolls
• Orange Cinnamon Rolls
• Pumpkin Cinnamon Rolls
• Sweet Potato Cinnamon Rolls

Homemade Cinnamon Rolls

These Homemade Cinnamon Rolls are pillowy soft, slightly gooey and dripping with decadent icing that forces you to come back for more! Just like the bakery!

5 from 8 votes

Print Pin Recipe

Prep Time 2 hours hrs 20 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

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Author: Jocelyn Delk Adams

Course: Breakfast

Servings: 9 rolls

Equipment

• Stand mixer
• Mixing Bowls
• 9×13 Baking Dish

Ingredients

For the Dough

• ▢ 1/4 oz active dry yeast 2 1/4 tsp total
• ▢ 1 tsp granulated sugar
• ▢ 1/4 cup warm water about 115F
• ▢ 4 cups all purpose flour plus more for rolling
• ▢ 1/2 cup granulated sugar
• ▢ 3/4 tsp kosher salt
• ▢ 6 tbsp unsalted butter melted
• ▢ 1 cup whole milk room temperature
• ▢ 1 large egg room temperature
• ▢ 1 egg yolk room temperature

For the Filling

• ▢ 3/4 cup light brown sugar
• ▢ 2 tbsp ground cinnamon
• ▢ 1/2 tsp ground nutmeg
• ▢ 1/4 tsp kosher salt
• ▢ 6 tbsp salted butter softened

For the Frosting

• ▢ 4 tbsp unsalted butter room temperature
• ▢ 4 cups powder sugar
• ▢ 4-6 tbsp whole milk
• ▢ 1 tsp pure vanilla extract

Instructions

For the Cinnamon Rolls

• In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
• Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
• Add in milk, melted butter, yeast mixture and eggs, and mix on low until ingredients start to come together, about 1 minute.
• Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
• Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.

For the Filling

• In a small bowl, stir together brown sugar, cinnamon, nutmeg and salt. Set aside and have softened butter and offset spatula ready for use.

Assembly

• Prepare a 9x12x3 pan by spraying the bottom and sides with nonstick baking spray.
• Once your dough has doubled in size, chill in refrigerator for 30 minutes.
• At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
• Using your offset spatula, spread 6 tablespoons softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
• Next, sprinkle the sugar filling on top of the butter, and press lightly.
• Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
• Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
• Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375F.

Baking and Glazing

• Bake the rolls until golden brown and the smell fills the house, 25-30 minutes.
• Remove from the oven and let cool for 20 minutes.
• In a medium bowl, whisk together the butter, confectioners’ sugar, milk and vanilla. Generously spread over the cooled cinnamon rolls and serve.

Notes

• Work Quickly: When you’re rolling and cutting, don’t dawdle! The dough needs to stay chilled so it’s easier to handle and holds its shape.
• Use Dental Floss or a Sharp Knife: For clean cuts that don’t squish your rolls, use unflavored dental floss or your sharpest knife. If you’re using a knife, make quick, confident slices. No sawing motions!
• Don’t Overfill: While it’s tempting to pile on the cinnamon-sugar mix, too much filling can spill out and make the rolls harder to bake evenly. A nice even layer is all you need for gooey goodness.
• Check Your Oven Temperature: Soft cinnamon rolls bake best at the right temp! Use an oven thermometer to make sure your oven is at 375°F, and keep an eye on them during baking so they don’t over-brown.

Nutrition

Calories: 745kcal | Carbohydrates: 129g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 349mg | Potassium: 167mg | Fiber: 3g | Sugar: 83g | Vitamin A: 737IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 3mg

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