Here’s a classic, soft, and gooey Cinnamon Roll recipe — perfect for breakfast or brunch with that irresistible swirl of cinnamon-sugar and creamy glaze.
🌀 Classic Cinnamon Rolls
Ingredients (Makes 12 rolls)
Dough
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 1 cup whole milk, warmed (110°F / 43°C)
- 1/3 cup unsalted butter, melted
- 1 large egg
Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Make dough
- In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt.
- Add melted butter, egg, and yeast mixture. Knead 8–10 minutes until smooth and elastic. (Use stand mixer with dough hook if preferred.)
- First rise
Cover bowl and let dough rise in a warm place 1–2 hours, until doubled in size. - Prepare filling
Mix softened butter, brown sugar, and cinnamon in a small bowl. - Roll out dough
- On a lightly floured surface, roll dough into a 16×12-inch rectangle.
- Spread filling evenly over dough.
- Shape rolls
- Roll dough tightly from the long side into a log.
- Cut into 12 equal slices and place in a greased 9×13-inch baking pan.
- Second rise
Cover and let rise 30–45 minutes until puffy. - Bake
Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes until golden brown. - Glaze
Mix powdered sugar, milk, and vanilla. Drizzle over warm rolls before serving.
Tips
- Brush tops with melted butter before baking for extra richness.
- For cream cheese glaze, mix 2 oz cream cheese + 1 cup powdered sugar + 1–2 tbsp milk + 1/2 tsp vanilla.
- Can freeze unbaked rolls for up to 1 month; thaw overnight in the fridge and bake next day.
If you like, I can also give you a quick 30-minute “no-rise” version that’s soft, gooey, and perfect when short on time.
