Nothing beats the texture and flavor of Classic Homemade Cinnamon Rolls. Melting cinnamon sugar rolled up in soft, sweet yeast rolls and topped with a sticky sweet glaze. A breakfast treat we never get enough of!
I’m on a Roll!
Y’all know how much I love making creative breakfast treats with store-bought cinnamon roll dough. But in my heart, my deepest love is for Homemade Cinnamon Rolls. Fresh from the oven, covered in a sticky sweet glaze, they’re irresistible. I dream about all that cinnamon sugar goodness!
Savor that Cinnamon Roll Flavor!
These cinnamon rolls bake up so fluffy and full of that oh so comforting gooey cinnamon sugar flavor in every bite. The glaze is simple and contributes the perfect amount of added sweetness to complete the experience. I’ve enjoyed many a cinnamon rolls in my 40+ years here on earth and I can honestly say these are the best when it comes to flavor and texture.
The feelings of excitement I get when preparing and putting them in the oven is something special. And the pride I have when I finally get to serve these beauties to my loved ones and experience the deliciousness with them is what it’s all about!
Now, you *could* eat a cinnamon roll with a fork. Or you could pick it up, take a huge bite, and then lick all that gooey icing off your fingers. Together with the melty cinnamon-sugar inside, it has to be one of my favorite flavors ever.
More Classic Recipes Everyone Loves!
They’re a classic for a reason! Want to enjoy more delicious basics that every home baker should have in their tool kit? Try one of these classic recipes!
- Classic Chocolate Chip Cookies: Slightly crisp around the edges while soft and chewy inside with melting chocolate in every bite, these Classic Chocolate Chip Cookies are the real deal. Simple and simply delicious!
- Classic Peanut Butter Cookies: With their famous criss-cross pattern and soft, chewy bite, these Classic Peanut Butter cookies are everything a perfect cookie should be. You’ll be hooked at first bite!
- Classic Banana Bread: This Classic Banana Bread recipe turns out perfect every time. It’s crisp on top, moist in the middle and perfectly sweetened throughout, with tons of banana flavor in every bite. Everyone goes bananas over it!
- Classic Coffee Cake: Sweet, tender cake with a layer of cinnamon-sugar filling and a delicious streusel topping, this Classic Coffee Cake is a must-bake. It’s perfect for brunch with friends, or lazy Sunday morning snacking.
What Do I Need to Make Homemade Cinnamon Rolls?
(see recipe card for measurements and details)
- Unsalted butter
- Whole milk
- Bread flour
- Granulated sugar
- Instant dry yeast
- Kosher salt
- Egg
- Light brown sugar
- Ground cinnamon
- Powdered sugar (confectioner’s sugar)
- 13×9-inch baking dish
- Aluminum foil
- Rolling pin
Quick Tip: Working With Yeast
A few important tips to baking with yeast. First, be sure to store yeast in a cool dry place. Second, when baking with yeast, give it adequate warmth and time to rise. For instance, on a warm counter. The top of your fridge is a great place, too!
How to Make Classic Homemade Cinnamon Rolls
- First, melt the butter with the milk in the microwave for 30-60 seconds or until the butter is almost melted and the milk heats to 110°F.
- Whisk to combine so the butter melts into the milk.
- In a large bowl, whisk together the flour, sugar, yeast and salt so they’re mixed well.
- Make a well in the center of the dry mixture. Then, add the milk/butter mixture and the lightly beaten egg to the well in the bowl. Gently stir with a wooden spoon until well combined and a sticky dough is formed.
- Next, turn the dough out onto a well-floured surface. Using well-floured hands, knead dough until it becomes a smooth and soft ball.
- On a well-floured surface, using a well-floured rolling pin, roll the dough to a 15×12-inch rectangle that’s about 1/4-inch thick.
- For the filling, beat together the room temperature butter, light brown sugar and cinnamon until well combined and spreadable. With a spatula, spread the filling evenly over the dough almost to the edges.
- Beginning at the 12-inch side, roll the dough up tightly into a long log.
- Then, using a serrated knife, cut the log into 12 slices, roughly 1-inch thick cuts, discarding the ends that have uneven dough and little filling in them.
- Generously butter a 13×9-inch baking dish and place the roll slices slightly apart in it.
- Cover the baking dish tightly with foil and let rise in a warm place until they are touching each other, about 1 hour.
- Pace the foil-covered baking dish of rolls on the middle rack of the oven and then turn the oven on to start heating to 325°F.
- Once the oven has reached 325°F (about 5-10 minutes depending on the oven), uncover the baking dish and bake the rolls for an additional 20 minutes or until they start to turn light brown on top. Check the rolls occasionally and if they start to turn dark brown or crisp on top, cover them with foil again and let them continue to bake until baked all the way through. Let rolls rest in the pan while you prepare the glaze.
- Meanwhile, in a large mixing bowl, whisk together the powdered sugar and milk until smooth and of drizzling consistency. If the glaze is too thin, add additional powdered sugar. If the glaze is too thick, add additional milk.
- Once it reaches the right consistency, drizzle and spread glaze over the warm rolls. Serve.
How to Store and Reheat Homemade Cinnamon Rolls
Leftover cinnamon rolls can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheat individual rolls for about 20 seconds in the microwave or cover rolls loosely with foil and reheat in a 300°F oven for about 10 minutes until warmed through.
Making Cinnamon Rolls in Advance
You can prepare the cinnamon roll dough in advance up to the point of letting them rise. Once the cinnamon rolls are in the baking dish, cover with plastic wrap and place them in the refrigerator overnight.
When ready to bake the cinnamon rolls, remove them from the refrigerator and let them come to room temperature and rise in a warm place for 60-90 minutes. Remove the plastic wrap and cover them with foil before proceeding with the instructions of placing them in the oven and then turning the oven on to start heating to 325°F.
If you make these Classic Homemade Cinnamon Rolls and post a picture to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Classic Homemade Cinnamon Rolls
- Prep Time: 25 minutes
- Rising Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 cinnamon rolls
Description
Nothing beats the texture and flavor of Classic Homemade Cinnamon Rolls. Melting cinnamon sugar rolled up in soft, sweet yeast rolls and topped with a sticky sweet glaze. A breakfast treat we never get enough of!
Ingredients
Dough:
- 1/4 cup unsalted butter, room temperature
- 1 and 1/2 cups whole milk
- 4 cups bread flour
- 1/2 cup granulated sugar
- 2 (1/4 ounce) packets instant dry yeast (4 and 1/2 teaspoons total)
- 1/2 teaspoon kosher salt
- 1 large egg, room temperature, lightly beaten
Filling:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 tablespoons ground cinnamon
Glaze:
- 2 cups powdered sugar
- 4 tablespoons whole milk
Instructions
- Melt the butter with the milk in the microwave for 30-60 seconds or until the butter is almost melted and the milk heats to 110°F. Whisk to combine so the butter melts into the milk.
- In a large bowl, whisk together the flour, sugar, instant yeast and salt.
- Make a well in the center of the dry mixture. Add the milk/butter mixture and the lightly beaten egg to the well in the bowl. Gently stir with a wooden spoon until well combined and a sticky dough is formed.
- Turn the dough out onto a well-floured surface. Using well-floured hands, knead the dough until it becomes a smooth and soft ball.
- On a well-floured surface, using a well-floured rolling pin, roll the dough to a 15×12-inch rectangle that’s about 1/4-inch thick.
- For the filling, beat together the room temperature butter, light brown sugar and cinnamon until well combined and spreadable. With a spatula, spread the filling evenly over the dough almost to the edges.
- Beginning at the 12-inch side, roll the dough up tightly into a long log.
- Using a serrated knife, cut the log into 12 slices, roughly 1-inch thick cuts, discarding the ends that have uneven dough and little filling in them.
- Generously butter a 13×9-inch baking dish and place the roll slices slightly apart in it.
- Cover the baking dish tightly with foil and let rise in a warm place until they are touching each other, about 1 hour.
- Place the foil-covered baking dish of rolls on the middle rack of the oven and turn the oven on to start heating to 325°F. Once the oven has reached 325°F (about 5-10 minutes depending on the oven), uncover the baking dish and bake the rolls for an additional 20 minutes or until they start to turn light brown on top. Check the rolls occasionally and if they start to turn dark brown or crisp on top, cover them with foil again and let them continue to bake until baked all the way through. Let rolls rest in the pan while you prepare the glaze.
- In a large mixing bowl, whisk together the powdered sugar and milk until smooth and of drizzling consistency. If the glaze is too thin, add additional powdered sugar. If the glaze is too thick, add additional milk.
- Drizzle and spread glaze over the warm rolls. Serve.
Notes
Leftover cinnamon rolls can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual rolls for about 20 seconds in the microwave or cover rolls with foil and reheat in a 300°F oven for about 10 minutes until warmed through.
