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A homemade cinnamon roll on a small rimmed white plate.

Classic Homemade Cinnamon Rolls

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  • Author: The BakerMama
  • Prep Time: 25 minutes
  • Rising Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 cinnamon rolls


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!



  • 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


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup light brown sugar
  • 2 tablespoons ground cinnamon


  • 2 cups powdered sugar
  • 4 tablespoons whole milk


  1. 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.
  2. In a large bowl, whisk together the flour, sugar, instant yeast and salt.
  3. 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.
  4. Turn the dough out onto a well-floured surface. Using well-floured hands, knead the dough until it becomes a smooth and soft ball.
  5. 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.
  6. 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.
  7. Beginning at the 12-inch side, roll the dough up tightly into a long log.
  8. 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.
  9. Generously butter a 13×9-inch baking dish and place the roll slices slightly apart in it.
  10. Cover the baking dish tightly with foil and let rise in a warm place until they are touching each other, about 1 hour.
  11. 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.
  12. 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.
  13. Drizzle and spread glaze over the warm rolls. Serve.


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.