A cinnamon rolls are sweet, spiral pastry that is beloved for its warm, comforting flavors and soft, gooey texture. It is typically made from a rich dough that includes ingredients like flour, sugar, milk, yeast, and butter. The dough is rolled out and generously filled with a mixture of cinnamon and brown sugar. Then, it is tightly rolled up and sliced into individual buns.
Once baked, cinnamon buns are often topped with a luscious icing or glaze. This can range from a simple powdered sugar and milk mixture to a cream cheese frosting. These toppings add an extra layer of sweetness and creaminess. The buns are known for their golden-brown exterior. This color contrasts beautifully with the soft, pillowy interior. This interior is etched with swirls of cinnamon.
The aroma of cinnamon rolls baking in the oven is inviting. It is nostalgic and often evokes memories of cozy mornings or festive gatherings. Enjoyed warm, they are perfect for breakfast, a snack, or a special treat with coffee or tea.
Ingredients Need to Make This Recipe
For the Dough:
- ▢1 cup warm milk (110-120F) (240mL)
- ▢5 tablespoons granulated sugar (63g)
- ▢2 ¼ teaspoons active dry yeast (.25oz/7g packet)
- ▢4 ⅔ cups all-purpose flour plus more for dusting (560g)
- ▢⅓ cup light brown sugar (73g)
- ▢½ cup salted butter melted (113g)
- ▢1 large egg room temperature
- ▢1 tablespoon vanilla extract
- ▢1 teaspoon salt
- ▢½ teaspoon cinnamon
For the Filling:
- ▢6 tablespoons unsalted butter room temperature (85 g)
- ▢½ cup light brown sugar (110 g)
- ▢1 ½ tablespoons cinnamon
For the Glaze:
- ▢4 ounces cream cheese room temperature (113 g)
- ▢2 tablespoons butter room temperature
- ▢1 teaspoon vanilla extract
- ▢Pinch of salt
- ▢2 cups powdered sugar (240 g)
- ▢1 to 2 tablespoons milk
How to Make Cinnamon Rolls
For the Dough:
- In a large mixing bowl, stir together the warm milk, granulated sugar, and yeast. Alternatively, use the bowl of a stand mixer fitted with the dough hook attachment. Let stand until foamy, about 5 minutes.
- Add the remaining ingredients. Start mixing on low speed until the mixture starts to come together. Increase the speed to medium-low. Continue kneading until the dough is springy and tacky to the touch. It should not stick to your fingers, 8 to 10 minutes.
- Transfer the dough to a lightly oiled large bowl. Cover the bowl and let it rise in a warm place (about 75 F). Keep it there until it doubles in size. This should take about 1 ½ to 2 hours.
- Lightly grease a 9×13 – inch baking pan with butter or baking spray
- Turn out the dough onto a well-floured surface. Roll the dough into roughly a 12 × 24 -inch rectangle.
For the Filling:
- Spread the butter onto the dough in a thin and even layer. Leave a ½-inch border down one long side of the dough. (make sure your butter is very soft! If it’s still firm, microwave it in 5-second increments until easily spreadable.)
- In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar all over the butter.
- Starting at one long end opposite the unbuttered border, roll up the dough into a tight log. Cut the log into 12 equal pieces (about 2 inches wide) using a sharp serrated knife or unflavored dental floss.
- Place the rolls cut side down evenly spaced in the prepared baking dish. Loosely cover and let rise in a warm place until almost doubled in size, about 1 hour.
- Preheat the oven to 350 F while rising.
- Uncover and bake for 20 to 25 minutes or until lightly browned on top. Place on a wire rack to cool.
For the Glaze:
- While the rolls are baking, mix the cream cheese, butter, vanilla and salt in a medium mixing bowl. Beat together on medium speed until smooth. Sift in the powdered sugar and beat on low speed until well mixed. For a thinner consistency, beat in 1 to 2 tablespoons of milk.
- When the rolls are right out of the oven, spread a third of the glaze over the hot rolls. Let cool for 5 minutes, then spread the remaining glaze on top. The rolls are best enjoyed warm but can be covered and stored at room temperature for 2 days.
Tips For Making The Best Cinnamon Rolls
- Kneading options. If you have a stand mixer, knead the dough with the dough hook attachment. Otherwise, you can knead the dough on a lightly floured surface or counter. Knead the dough well for at least 8 to 10 minutes. Keep kneading until it stretches evenly. It should not stick to your hands or the counter.
- Proof the dough in a warm but not hot place. The ideal proofing temperature is around 75°. I often proof the rolls in the oven with the heat off but the oven light on. You can also try placing it on a sunny counter. Another choice is on top of the refrigerator. Any other warm place in your house or kitchen will work too.
- Spread the rolled dough with very soft, room-temperature butter. If it is still firm, microwave it in 5-second intervals until it is easily spreadable.
- Use a ceramic or glass baking pan. Using ceramic or glass creates the softest rolls. Metal conducts heat better and can dry out the rolls on the edges and corners of the pan. They will still bake up fine in metal. But, they won’t all be as soft. The outer rolls will have more of a crust.
- Frost the rolls in two steps. This will allow the frosting to melt into the layers of the swirl while also accumulating on top. Swipe ⅓ of the cream cheese frosting over the hot buns as soon as they come out of the oven. Spread the rest of the frosting 5 minutes later, after the buns have cooled slightly.
Video
Frequently Asking Questions about cinnamon buns:
Q: What’s in a traditional cinnamon bun?
A: A rich yeast dough, cinnamon-sugar filling, and usually a glaze or cream cheese icing.
Q: Are cinnamon buns dairy-free or vegan?
A: Traditional recipes use dairy (butter and milk) and sometimes eggs. You can make dairy-free/vegan versions with plant-based butter, non-dairy milk, and vegan icing.
Q: Should cinnamon buns be served warm?
A: Yes. They’re best warm or at room temperature with soft, gooey centers and melty icing.
Q: How should I store cinnamon buns?
A: Refrigerate if not eaten within 1–2 days. For longer storage, wrap tightly and freeze; reheat before serving.
Q: How do I reheat cinnamon buns?
A: Oven: 350°F (175°C) for 8–10 minutes. Microwave: 15–20 seconds for quick warmth. Finish with a glaze if desired.
Q: Can I freeze cinnamon buns?
A: Yes. Freeze unbaked cinnamon buns after shaping, or freeze baked buns (well wrapped). Thaw and reheat as needed.
Q: Are there gluten-free options?
A: Yes, gluten-free flours or pre-made gluten-free dough can be used, but texture may differ. Some bakers use xanthan gum or add-ins to improve elasticity.
Q: How can I change the filling?
A: Add chopped nuts, raisins, or a pinch of cardamom. Swap some brown sugar for brown sugar with a splash of vanilla. Experiment with brown butter for a richer flavor.
Q: What’s a good icing for cinnamon buns?
A: Classic options include cream cheese icing, vanilla glaze, or a simple powdered sugar-milk mix. You can adjust sweetness to taste.
Q: Do cinnamon buns contain nuts?
A: Some recipes include pecans or walnuts in the filling or topping. If you have allergies, opt for nut-free versions and check labels.
Cinnamon Rolls
This easy cinnamon roll recipe bakes perfectly gooey and soft rolls. Tender and fluffy dough is swirled with sweet cinnamon brown sugar. It is then topped with sweet cream cheese icing for the best cinnamon rolls!
Ingredients
For the Dough:
- 1 cup warm milk (110-120F) (240mL)
- 5 tablespoons granulated sugar (63g)
- 2 ¼ teaspoons active dry yeast (.25oz/7g packet)
- 4 ⅔ cups [all-purpose flour] plus more for dusting (560g)
- ⅓ packed light brown sugar (73g)
- ½ cup salted butter melted (113g)
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon cinnamon
For the Filling:
- 6 tablespoons unsalted butter room temperature (85 g)
- ½ cup light brown sugar (110 g)
- 1 ½ tablespoons [cinnamon]
For the Glaze:
- 4 ounces cream cheese room temperature (113 g)
- 2 tablespoons butter room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups powdered sugar (240 g)
- 1 to 2 tablespoons milk
Instructions
For the Dough:
- In a large mixing bowl, stir together the warm milk, granulated sugar, and yeast. Alternatively, use the bowl of a stand mixer fitted with the dough hook attachment. Let stand until foamy, about 5 minutes.
- Add the remaining ingredients. Start mixing on low speed until the mixture starts to come together. Increase the speed to medium-low. Continue kneading until the dough is springy and tacky to the touch. It should not stick to your fingers, 8 to 10 minutes.
- Transfer the dough to a lightly oiled large bowl. Cover the bowl and let it rise in a warm place (about 75 F). Keep it there until it doubles in size. This should take about 1 ½ to 2 hours.
- Lightly grease a 9×13 - inch baking pan with butter or baking spray
- Turn out the dough onto a well-floured surface. Roll the dough into roughly a 12 × 24 -inch rectangle.
For the Filling:
- Spread the butter onto the dough in a thin and even layer. Leave a ½-inch border down one long side of the dough. (make sure your butter is very soft! If it’s still firm, microwave it in 5-second increments until easily spreadable.)
- In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar all over the butter.
- Starting at one long end opposite the unbuttered border, roll up the dough into a tight log. Cut the log into 12 equal pieces (about 2 inches wide) using a sharp serrated knife or unflavored dental floss.
- Place the rolls cut side down evenly spaced in the prepared baking dish. Loosely cover and let rise in a warm place until almost doubled in size, about 1 hour.
- Preheat the oven to 350 F while rising.
- Uncover and bake for 20 to 25 minutes or until lightly browned on top. Place on a wire rack to cool.
For the Glaze:
- While the rolls are baking, mix the cream cheese, butter, vanilla and salt in a medium mixing bowl. Beat together on medium speed until smooth. Sift in the powdered sugar and beat on low speed until well mixed. For a thinner consistency, beat in 1 to 2 tablespoons of milk.
- When the rolls are right out of the oven, spread a third of the glaze over the hot rolls. Let cool for 5 minutes, then spread the remaining glaze on top. The rolls are best enjoyed warm but can be covered and stored at room temperature for 2 days.
Notes
- Kneading options. If you have a stand mixer, knead the dough with the dough hook attachment. Otherwise, you can knead the dough on a lightly floured surface or counter. Knead the dough well for at least 8 to 10 minutes. Keep kneading until it stretches evenly. It should not stick to your hands or the counter.
- Proof the dough in a warm but not hot place. The ideal proofing temperature is around 75°. I often proof the rolls in the oven with the heat off but the oven light on. You can also try placing it on a sunny counter. Another choice is on top of the refrigerator. Any other warm place in your house or kitchen will work too.
- Spread the rolled dough with very soft, room-temperature butter. If it is still firm, microwave it in 5-second intervals until it is easily spreadable.
- Use a ceramic or glass baking pan. Using ceramic or glass creates the softest rolls. Metal conducts heat better and can dry out the rolls on the edges and corners of the pan. They will still bake up fine in metal. But, they won’t all be as soft. The outer rolls will have more of a crust.
- Frost the rolls in two steps. This will allow the frosting to melt into the layers of the swirl while also accumulating on top. Swipe ⅓ of the cream cheese frosting over the hot buns as soon as they come out of the oven. Spread the rest of the frosting 5 minutes later, after the buns have cooled slightly.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 137Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 155mgCarbohydrates: 34gSugar: 33gProtein: 1g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
