The Best Cinnamon Rolls From Scratch (+ Make-ahead Options)

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

Prep Time 1 45

Cook Time 30

Total Time 2 10

Servings rolls

Author Voula

Equipment

9x13 inch (23 X 33 cm) baking pan (or similar size)
mixing bowls

Ingredients

For the dough

¾ cup + 1 tablespoon milk (200 ml)
1 teaspoon granulated sugar
2 tablespoons (30 g) unsalted butter, melted
2 ¼ teaspoons (7g) active dry yeast (or 1 packet) (If using instant yeast, there's no need to proof it, just add it to the flour)
1 beaten egg, at room temperature
2 ½ -3 cups all-purpose flour (plus 1-3 tablespoons more if needed) (313-375g)
⅓ cup granulated sugar (70 g)
1 teaspoon salt
Optional: ⅓ cup heavy cream (83ml) (for super soft rolls)

For the filling

3 ½ tablespoons butter, softened to room temperature (50g)
½ cup packed light brown sugar (or dark brown sugar) (100g)
1 tablespoon ground cinnamon

For the glaze

1 cup powdered sugar (120g)
1 teaspoon vanilla
1-2 tablespoons milk or water (15-30 ml)

Instructions

Warm the oven & Prep the pan

Preheat the oven to 140°F / 60 ° C for a few minutes and then turn it off. Lightly butter the pan and set it aside.

Proof the yeast (if using active dry yeast)

Warm the milk. To test if the temperature is right without a thermometer, it should feel comfortably warm on your wrist, not hot. If you have a thermometer, the temperature should be 105°F-115°F / 40°C – 46°C . 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.
¾ cup + 1 tablespoon milk (200 ml), 2 ¼ teaspoons (7g) active dry yeast (or 1 packet), 1 teaspoon granulated sugar

Make the dough

Mix the flour, sugar and the salt in a large mixing bowl. Set aside.
2 ½ -3 cups all-purpose flour (plus 1-3 tablespoons more if needed) (313-375g), 1 teaspoon salt, ⅓ cup granulated sugar (70 g)
Pour the yeast mixture and the beaten egg over the dry ingredients and mix until a soft dough forms, adding 1-3 tablespoons more flour if needed or if the dough is too sticky. The dough should be a bit tacky, but not sticky.
1 beaten egg, at room temperature
Knead the dough for about 5 minutes on a lightly floured surface. Gradually add the melted butter, a little at a time, and knead until the butter is well incorporated into the dough. If using a stand mixer, mix on medium to medium high speed using the dough hook for about 10-12 minutes. Add 1-3 tablespoons of flour if the dough is too sticky. The dough should be soft and tacky, but not sticky.
2 tablespoons (30 g) unsalted butter, melted

Let the dough rise*

Grease an oven-proof bowl and place 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.
3 ½ tablespoons butter, softened to room temperature (50g), ½ cup packed light brown sugar (or dark brown sugar) (100g), 1 tablespoon ground cinnamon

Roll out and cut the dough

After the dough has risen, transfer it to a lightly floured surface. Roll it out into a rectangle, about 12 X 14 inches (30 X 36 cm).
Spread the filling all over the surface and then tightly roll it up, starting from the bottom.
Cut the roll in half and then cut each half into 6 even pieces so you have a total of 12 rolls.

Let the dough rise a second time

Place the pieces in the prepared pan, about 2 inches (5 cm) apart and let them rise a second time (about 30 minutes), or until they're puffy.*
Meanwhile, preheat the oven to 180 °C / 350° F.

Bake

Warm the cream (if using) until lukewarm, not hot. Uncover the rolls, pour the warm cream over the top, and bake for about 20 – 30 minutes or until they’re light golden brown and puffy. Then let them cool for about 15 minutes.
Optional: ⅓ cup heavy cream (83ml)

Make the glaze

Mix the powdered sugar with the milk, adding more if necessary. Drizzle over the cooled rolls.
1 cup powdered sugar (120g), 1 teaspoon vanilla, 1-2 tablespoons milk or water (15-30 ml)
Cover the cinnamon rolls tightly and store for up to 5 days in the refrigerator and reheat in the microwave.
Enjoy!

Notes

* Rising times will depend on how warm and humid your kitchen is.

For Overnight Cinnamon Rolls:

Put the rolls in a pan, cover tightly with plastic wrap, 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 an hour. Then uncover them and bake as directed.

Baking Measurements:

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!