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Cinnamon Rolls


What could be better than a warm, gooey batch of homemade cinnamon rolls? These cinnamon rolls are super soft, pillowy, fluffy and moist – simply very best cinnamon rolls from scratch!
Course Breakfast, Dessert
Cuisine American
Total Time 3 hours
Servings 12 approximately


For the dough

  • 1¾ cup (200 ml / 6 fl oz) warm milk (105°F-115°F / 40°C – 46°C ) plus 1 teaspoon granulated sugar
  • 1 packet (8 g / 0.28 oz / 1 ½ teaspoons) active dry yeast
  • 1 beaten egg, at room temperature
  • 2 ½ -3 cups (328-381 g / 11.5 – 13.4 oz) all-purpose flour (+ 1-3 tablespoons more if needed)
  • 6 tablespoons (60 g / 2 oz) granulated sugar
  • ½ teaspoon salt
  • 2 tablespoons (30 g / 0.5 oz) melted butter

For the filling

  • 3 ½ tablespoons (50 gr / 3.5 oz) butter, softened to room temperature
  • ½ cup (78 gr / 2.8 oz) packed brown sugar
  • 1  tablespoon ground cinnamon

For the glaze

  • 1 cup (120 g / 4.2 oz) powdered sugar
  • 1 teaspoon vanilla
  • 1-2 tablespoons (15-30 ml) milk (water works great, too!), use more as needed


  • Warm the oven: Preheat the oven to 140°F / 60 ° C for a few minutes and then turn it off.
  • Proof the yeast: Warm the milk. To test if the temperature is right without a thermometer, it should feel comfortably warm on your wrist, not hot. Add the yeast and a teaspoon of sugar to the warm milk and give it a little stir. Let the mixture sit for about 10 minutes, until it becomes foamy and bubbly.
  • Make the dough: Mix the flour, sugar and the salt. Set aside.
    In a large bowl, mix the yeast mixture together with the beaten egg. Add the dry ingredients and mix until a soft dough forms, adding 1-3 tablespoons more flour if needed or if dough is too sticky. The dough should be a bit tacky, but not sticky.
    Knead the dough for about 5 minutes on a lightly floured surface. Add the melted butter and knead for another minute or so.
  • Let the dough rise*: Grease an oven-proof bowl and put the dough in it. Cover with plastic wrap and then a clean kitchen towel and place it in the warm oven and let it rise for about 1 – 1 ½ hours.
  • Make the filling: Mix together the butter, sugar, and cinnamon. Set aside.
  • Roll out and cut the dough: After the dough has risen, lightly grease your work surface with a little oil and roll out the dough into a rectangle. Spread the dough with the filling and then tightly roll it up, starting from the bottom. Cut into 10 – 12 pieces, (the number of pieces will depend on how large your rectangle is).
  • Let the dough rise a second time: Place the pieces in a pan, about 2 inches (5 cm) apart and let them rise a second time (about 30 minutes). They should double in size.*
  • Bake: Preheat the oven to 180 °C / 355° F. Bake for about 20 – 30 minutes or until they’re golden brown and puffy. Then let them cool for about 15 minutes.
  • Make the glaze: Mix the powdered sugar with the milk, adding more if necessary. Drizzle over the cooled rolls.
  • Cover the cinnamon rolls tightly and store for up to 5 days in the refrigerator and reheat in the microwave.
  • Enjoy!


* Rising times will depend on how warm and humid your kitchen is.
For Overnight Cinnamon Rolls: Put the rolls in a pan, cover, and refrigerate overnight (you don’t need to wait to let them rise first). The next day, you’ll see that they have risen nicely! Let them rest at room temperature for about 10 minutes (you can do this while preheating your oven). Then uncover them and bake as directed. 
© Pastry Wishes