Description

These homemade Cinnamon Rolls offer a soft, gooey, and fragrant breakfast treat made with a fluffy, tender dough swirled with a warm cinnamon-sugar filling, topped with a luscious glaze. Perfect for cozy mornings, lazy weekends, or sharing over coffee, this easy-to-follow recipe delivers bakery-quality rolls with a comforting homemade touch.

Ingredients

Scale

Dough Ingredients

4 cups all-purpose flour
1/2 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1 cup whole milk, lukewarm
1/2 cup unsalted butter, softened
2 large eggs
1/2 teaspoon salt
Optional: 1/4 cup sour cream or cream cheese

Filling Ingredients

1/2 cup unsalted butter, softened
1 cup brown sugar
2 tablespoons ground cinnamon

Glaze Ingredients

1 cup powdered sugar
2–3 tablespoons milk or cream

Instructions

Prepare the Dough: Warm the whole milk until lukewarm, then dissolve the active dry yeast and a pinch of granulated sugar in it to activate. In a large bowl, combine the all-purpose flour, granulated sugar, salt, eggs, softened butter, optional sour cream or cream cheese, and the yeast mixture. Mix until a sticky dough forms. Knead on a flour-dusted surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
Make the Filling: While the dough rises, mix together softened butter, brown sugar, and ground cinnamon into a thick, spreadable paste. This mixture will create the gooey, flavorful layers inside each cinnamon roll.
Roll and Fill: Once the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along the edges.
Shape the Rolls: Roll the dough tightly from the long side like a jelly roll. Using a sharp knife or dental floss, slice the roll into equal pieces about 1 to 1.5 inches thick. Arrange the rolls in a greased baking pan with space between each for rising.
Second Rise: Cover the pan and allow the rolls to rise again in a warm place until puffy and nearly doubled in size, about 30-45 minutes. This step ensures light and fluffy rolls after baking.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown on top and fully cooked through. Monitor carefully to avoid drying out.
Glaze and Serve: While rolls cool slightly, mix powdered sugar with milk or cream until smooth. Drizzle the glaze generously over warm rolls to add a sweet finishing touch.

Notes

Use fresh, active dry yeast and check expiration dates for best rise.
Add flour gradually during kneading to avoid dense rolls.
Let the dough rest between kneading and rolling for easier handling.
Spread filling evenly to ensure flavorful cinnamon layers in each roll.
Allow proper rising time; rushing affects the softness and texture.

Prep Time: 2 hours
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 350
Sugar: 20g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0.3g
Carbohydrates: 50g
Fiber: 2g
Protein: 6g
Cholesterol: 65mg

Keywords: cinnamon rolls, sweet breakfast, bakery style, homemade, cinnamon sugar, soft rolls, glazed rolls, brunch