Homemade Cinnamon Rolls
Warm, gooey, and covered in rich vanilla glaze — there’s nothing quite like the smell of Homemade Cinnamon Rolls baking in the oven. This recipe is a cozy kitchen classic, made completely from scratch with simple pantry ingredients. Soft, fluffy dough filled with a buttery cinnamon-sugar swirl makes this a go-to treat for weekend breakfasts, holiday brunches, or whenever your family needs a little extra love.
Whether you’re baking with your kids or making a batch the night before, these cinnamon rolls are sure to become a family tradition.
💛 Why You’ll Love These Cinnamon Rolls
- Soft & fluffy texture thanks to homemade dough
- Simple ingredients — no preservatives, just goodness
- Freezer-friendly for make-ahead convenience
- Perfect for holidays, brunches, or cozy weekends
- Can be prepped the night before and baked in the morning!
🛒 Ingredients (Makes 10–12 rolls)
For the Dough:
- 3½ cups all-purpose flour
- 2¼ tsp instant yeast (1 packet)
- ¼ cup granulated sugar
- ½ tsp salt
- ¾ cup warm milk (110°F / 43°C)
- ¼ cup unsalted butter, melted
- 1 large egg
For the Filling:
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
- 4 tbsp unsalted butter, softened
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
👩🍳 Instructions
1. Make the Dough:
In a large bowl, mix flour, yeast, sugar, and salt. In a separate bowl, whisk together warm milk, melted butter, and egg. Pour the wet mixture into the dry and knead for 6–8 minutes, until soft and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
2. Prepare the Filling:
Mix brown sugar and cinnamon in a small bowl. Set aside the softened butter separately.
3. Roll & Fill:
Roll out the dough into a large rectangle (about 12×18 inches). Spread the butter evenly over the surface, then sprinkle with the cinnamon-sugar mixture.
4. Shape the Rolls:
Tightly roll the dough into a log from the long edge. Slice into 10–12 equal pieces and place in a greased 9×13 baking dish.
5. Second Rise:
Cover and let the rolls rise for 30–45 minutes, until puffy.
6. Bake:
Bake at 350°F (175°C) for 25–28 minutes until lightly golden. Allow to cool slightly before glazing.
7. Make the Glaze:
Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle generously over warm rolls.
💡 Tips & Variations
- Overnight method: After shaping, refrigerate the rolls overnight. Let come to room temp for 30 mins before baking.
- Add chopped pecans or walnuts to the filling for crunch.
- Mix a little cream cheese into the glaze for a tangy finish.
- Want smaller rolls? Divide the dough into 16 instead of 12.
🥡 Storage Tips
- Store leftovers in an airtight container at room temperature for 1–2 days, or in the fridge for up to 5 days.
- Reheat for 15 seconds in the microwave for that fresh-from-the-oven feel.
- Freeze unbaked rolls after shaping — then thaw, rise, and bake when ready.
✨ Final Thoughts
There’s something deeply satisfying about making cinnamon rolls from scratch — especially when your kitchen smells like brown sugar and butter. These Homemade Cinnamon Rolls are soft, gooey, and totally worth the rise time. They’re the kind of recipe that becomes part of your family’s story — one sweet swirl at a time.
