I finally perfected The Best Homemade Cinnamon Rolls, and my step-by-step photos and insider tips reveal the little tricks that made all the difference.
I can’t stop thinking about these Homemade Cinnabon Cinnamon Rolls. They get ridiculously gooey, the kind that pulls and strings and makes you question your life choices, but in a good way.
With a warm hint of whole milk and a bold hit of ground cinnamon they somehow land between indulgent and impossible to resist. I wanted Light Fluffy Cinnamon Rolls when I started, and some mornings they turn out perfect, other mornings they’re gloriously imperfect.
I’ll warn you, I mess up measurements, rush the rise, but end up learning tiny hacks that actually matter.
Ingredients
- Adds protein and calcium, makes dough tender and adds mild sweetness.
- Butter gives rich fat and flavor, helps tender crumb and browning.
- Simple carbs that sweeten dough and feeds yeast for rise.
- Leavens the rolls, adds slight yeasty flavor and B vitamins.
- Main carb, builds structure; use more for sturdier dough.
- Strong spice, low calories, gives warm flavor and antioxidant boost.
- Moist caramel notes adds deeper sweetness and chew to filling.
- Adds tangy richness, more fat and sweetness, super indulgent.
Ingredient Quantities
- 1 cup whole milk
- 1/3 cup unsalted butter melted
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry or instant yeast (1 packet)
- 3 1/2 to 4 cups all purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup unsalted butter softened for filling
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 1/2 cups powdered sugar for glaze
- 2 to 3 tablespoons milk for glaze
- 1 teaspoon vanilla extract
- Optional: 4 ounces cream cheese softened (for cream cheese frosting)
- Optional: 1/4 cup unsalted butter softened (for cream cheese frosting)
- Optional: 1 to 1 1/2 cups powdered sugar (for cream cheese frosting)
- Optional: 1/2 teaspoon vanilla extract (for cream cheese frosting)
- Optional: 1 to 2 tablespoons milk (for cream cheese frosting)
How to Make this
1. Warm 1 cup whole milk to about 105 to 115°F (40 to 46°C), pour into a bowl, stir in 2 1/4 tsp yeast and the 1/4 cup granulated sugar; let sit 5 to 10 minutes until foamy (if you use instant yeast you can skip the bloom but I still like to proof it).
2. Stir in 1/3 cup melted unsalted butter and 1 large beaten egg to the milk mixture. In a separate bowl whisk together 3 1/2 cups all purpose flour and 1/2 tsp salt, then add the wet ingredients and mix until a shaggy dough forms; add up to 1/2 cup more flour if dough is too sticky.
3. Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and slightly tacky (or 4 to 5 minutes in a stand mixer with a dough hook); dont add too much flour or the rolls get dense.
4. Place dough in a lightly greased bowl, cover with plastic wrap or a towel and let rise 1 to 1 1/2 hours until doubled in size. This is important for fluffy rolls so be patient.
5. Punch dough down and roll out on a floured surface into roughly a 16×12 inch rectangle. Spread the 1/2 cup softened unsalted butter evenly over the dough, then sprinkle 1 cup packed light brown sugar and 2 tablespoons ground cinnamon on top and press the filling lightly so it sticks.
6. Starting at a long edge, roll the dough tightly into a log, pinch the seam to seal, then cut into 12 even pieces (use unflavored dental floss or a sharp serrated knife for clean cuts). Place the rolls cut-side up in a greased 9×13 inch pan leaving a little space between them.
7. Cover and let the rolls rise 30 to 45 minutes until puffy while you preheat the oven to 350°F (175°C). Bake 20 to 25 minutes until golden brown but not dry; for extra gooey centers bake at the lower end of the time and tent with foil if they brown too fast.
8. Meanwhile make the simple glaze by whisking 1 1/2 cups powdered sugar with 2 to 3 tablespoons milk and 1 teaspoon vanilla extract until smooth and pourable. If you want cream cheese frosting instead beat 4 ounces softened cream cheese with 1/4 cup softened butter, then add 1 to 1 1/2 cups powdered sugar, 1/2 tsp vanilla and 1 to 2 tbsp milk until spreadable.
9. Let rolls cool 8 to 10 minutes, then drizzle the powdered sugar glaze over warm rolls or spread the cream cheese frosting while they’re still warm for extra melt-in-your-mouth goodness. Tip: dont skip the proof times, and if your kitchen is cold set the bowl in a slightly warm oven (turned off) to rise.
Equipment Needed
1. Large mixing bowl (for proofing and mixing)
2. Small saucepan or microwave-safe bowl (to warm milk and melt butter)
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Stand mixer with dough hook or wooden spoon for kneading
6. Rolling pin and bench scraper or a sharp serrated knife (or unflavored dental floss)
7. 9×13 inch baking pan, greased
8. Plastic wrap or clean kitchen towel (for rising)
9. Wire rack and oven mitts
FAQ
Homemade Cinnamon Rolls Recipe Substitutions and Variations
- Whole milk:
- 2% or skim milk, 1:1 swap, rolls just a bit less rich but still fine
- Buttermilk, 1 cup, adds a nice tang and tender crumb, may tighten dough slightly
- Unsweetened oat or almond milk, 1:1, use oat for creamiest result
- Evaporated milk diluted half water, 1 cup total, gives extra richness if youre out of fresh milk
- Unsalted butter (melted for dough or softened for filling):
- Vegetable oil, use 3/4 the amount, keeps dough soft but less buttery flavor
- Coconut oil (melted), 1:1 swap, adds slight coconut note, use refined if you dont want coconut taste
- Margarine, 1:1 swap, behaves like butter but watch salt level
- Applesauce (for a lower fat option), use half the amount, makes rolls denser and sweeter
- All purpose flour:
- Bread flour, 1:1, gives chewier, taller rolls because of higher protein
- Whole wheat pastry flour, replace up to half the AP, adds nuttiness and a bit more density
- Gluten free all purpose blend, 1:1, use xanthan gum if your blend lacks it, texture will be different
- Spelt flour, replace up to 50%, keeps dough workable but may be slightly stickier
- Light brown sugar (for filling):
- Dark brown sugar, 1:1, richer molasses flavor and darker filling
- Granulated sugar + 1 tbsp molasses per cup, 1:1 by volume, best mimic for brown sugar
- Coconut sugar, 1:1, less sweet and earthier flavor, filling may be a little drier
- Maple syrup, use about 3/4 cup syrup for 1 cup brown sugar and reduce a bit of other liquid, gives a maple twist
Pro Tips
1) Warmth and yeast: make the milk just warm to the touch, not hot, or you’ll kill the yeast. If your kitchen is cold give the dough extra time to rise or set the bowl in a turned-off oven with the light on. Instant yeast can work without proofing but I still proof it most times, it helps you catch dead yeast early.
2) Don’t overflour the dough: aim for a slightly tacky, smooth dough. Add flour only a tablespoon at a time while kneading, too much and rolls get dense. If it’s sticky, oil your hands or the counter instead of dumping more flour.
3) Filling and slicing hacks: use butter that’s soft but not melted so it spreads evenly; if it gets greasy, chill the log 10 minutes before cutting. For neat slices use unflavored dental floss (wrap under, cross and pull) or a serrated knife with a gentle sawing motion, not a heavy chop, or they’ll squish.
4) Baking and finishing: bake to the lower end of the time for gooey centers and tent with foil if the tops brown too fast. Let the rolls cool a bit so frosting doesn’t completely melt away, but spread cream cheese frosting while they’re still warm for that melty feel. Add a tiny pinch of salt to your glaze or frosting to make the flavors pop, and reheat leftovers in a microwave for 10 to 15 seconds to revive them.
Homemade Cinnamon Rolls Recipe
I finally perfected The Best Homemade Cinnamon Rolls, and my step-by-step photos and insider tips reveal the little tricks that made all the difference.
12
servings
424
kcal
Equipment: 1. Large mixing bowl (for proofing and mixing)
2. Small saucepan or microwave-safe bowl (to warm milk and melt butter)
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Stand mixer with dough hook or wooden spoon for kneading
6. Rolling pin and bench scraper or a sharp serrated knife (or unflavored dental floss)
7. 9×13 inch baking pan, greased
8. Plastic wrap or clean kitchen towel (for rising)
9. Wire rack and oven mitts
Ingredients
-
1 cup whole milk
-
1/3 cup unsalted butter melted
-
1/4 cup granulated sugar
-
2 1/4 teaspoons active dry or instant yeast (1 packet)
-
3 1/2 to 4 cups all purpose flour
-
1/2 teaspoon salt
-
1 large egg
-
1/2 cup unsalted butter softened for filling
-
1 cup packed light brown sugar
-
2 tablespoons ground cinnamon
-
1 1/2 cups powdered sugar for glaze
-
2 to 3 tablespoons milk for glaze
-
1 teaspoon vanilla extract
-
Optional: 4 ounces cream cheese softened (for cream cheese frosting)
-
Optional: 1/4 cup unsalted butter softened (for cream cheese frosting)
-
Optional: 1 to 1 1/2 cups powdered sugar (for cream cheese frosting)
-
Optional: 1/2 teaspoon vanilla extract (for cream cheese frosting)
-
Optional: 1 to 2 tablespoons milk (for cream cheese frosting)
Directions
- Warm 1 cup whole milk to about 105 to 115°F (40 to 46°C), pour into a bowl, stir in 2 1/4 tsp yeast and the 1/4 cup granulated sugar; let sit 5 to 10 minutes until foamy (if you use instant yeast you can skip the bloom but I still like to proof it).
- Stir in 1/3 cup melted unsalted butter and 1 large beaten egg to the milk mixture. In a separate bowl whisk together 3 1/2 cups all purpose flour and 1/2 tsp salt, then add the wet ingredients and mix until a shaggy dough forms; add up to 1/2 cup more flour if dough is too sticky.
- Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and slightly tacky (or 4 to 5 minutes in a stand mixer with a dough hook); dont add too much flour or the rolls get dense.
- Place dough in a lightly greased bowl, cover with plastic wrap or a towel and let rise 1 to 1 1/2 hours until doubled in size. This is important for fluffy rolls so be patient.
- Punch dough down and roll out on a floured surface into roughly a 16×12 inch rectangle. Spread the 1/2 cup softened unsalted butter evenly over the dough, then sprinkle 1 cup packed light brown sugar and 2 tablespoons ground cinnamon on top and press the filling lightly so it sticks.
- Starting at a long edge, roll the dough tightly into a log, pinch the seam to seal, then cut into 12 even pieces (use unflavored dental floss or a sharp serrated knife for clean cuts). Place the rolls cut-side up in a greased 9×13 inch pan leaving a little space between them.
- Cover and let the rolls rise 30 to 45 minutes until puffy while you preheat the oven to 350°F (175°C). Bake 20 to 25 minutes until golden brown but not dry; for extra gooey centers bake at the lower end of the time and tent with foil if they brown too fast.
- Meanwhile make the simple glaze by whisking 1 1/2 cups powdered sugar with 2 to 3 tablespoons milk and 1 teaspoon vanilla extract until smooth and pourable. If you want cream cheese frosting instead beat 4 ounces softened cream cheese with 1/4 cup softened butter, then add 1 to 1 1/2 cups powdered sugar, 1/2 tsp vanilla and 1 to 2 tbsp milk until spreadable.
- Let rolls cool 8 to 10 minutes, then drizzle the powdered sugar glaze over warm rolls or spread the cream cheese frosting while they're still warm for extra melt-in-your-mouth goodness. Tip: dont skip the proof times, and if your kitchen is cold set the bowl in a slightly warm oven (turned off) to rise.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 120g
- Total number of serves: 12
- Calories: 424kcal
- Fat: 16.9g
- Saturated Fat: 9.4g
- Trans Fat: 0.17g
- Polyunsaturated: 3.3g
- Monounsaturated: 4.2g
- Cholesterol: 57.4mg
- Sodium: 112mg
- Potassium: 74mg
- Carbohydrates: 68.5g
- Fiber: 1g
- Sugar: 38.8g
- Protein: 5.5g
- Vitamin A: 455IU
- Vitamin C: 0mg
- Calcium: 37mg
- Iron: 0.6mg
