Name: Irresistible Cinnamon Rolls Recipe with 12 Perfect Swirls
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tsp salt; 1 packet active dry yeast; 1 1/4 cups warm milk; 1/4 cup unsalted butter, melted; 1 egg; 1/2 cup brown sugar; 2 tbsp ground cinnamon; 1/4 cup softened butter (for filling); 1 cup powdered sugar; 2 tbsp milk (for glaze)

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Nothing beats the smell of homemade cinnamon rolls wafting through the kitchen on a lazy Sunday morning. That sweet, spiced aroma takes me straight back to childhood – standing on a stool next to my mom, flour dusting my nose as we rolled out the dough together. I still make these exact same soft, gooey cinnamon rolls today, and trust me, once you try them fresh from the oven with that sticky glaze melting down the sides, you’ll never go back to store-bought. The secret’s in the perfect balance of fluffy dough, just enough cinnamon-sugar filling, and a simple glaze that makes them absolutely irresistible.

Why You’ll Love These Cinnamon Rolls

Oh my gosh, these cinnamon rolls are everything! Let me tell you why they’re going to become your new favorite baking project:

That perfect soft, pillowy texture – like biting into a sweet cloud (but better because, you know… cinnamon sugar!)

The glaze – just sweet enough to complement the rolls without being overwhelming
Easier than you’d think – I promise even first-time bakers can nail this recipe
That heavenly smell – your whole house will smell like a bakery

Breakfast, dessert, or midnight snack – no judgment here!

Seriously, once you’ve had one warm from the oven, you’ll understand why I make these at least once a month. They’re like a big, delicious hug in food form.

Ingredients for Perfect Cinnamon Rolls

Here’s the thing about cinnamon rolls – every single ingredient matters. I’ve learned through many (many) batches that being precise makes all the difference between good rolls and oh-my-goodness-I-need-another-one rolls. Here’s exactly what you’ll need:

4 cups all-purpose flour – spooned and leveled, not packed (trust me on this)

1/4 cup granulated sugar – just enough to sweeten the dough without making it dessert-sweet
1 tsp salt – don’t skip this! It balances all the sweetness
1 packet active dry yeast (2 1/4 tsp) – check the expiration date! Old yeast = sad, flat rolls

1 1/4 cups warm milk (110°F) – like bathwater warm, not hot (test it on your wrist)
1/4 cup unsalted butter, melted – I always use real butter, none of that margarine stuff
1 large egg – room temperature mixes in better

And for that magical filling that makes these so irresistible:

1/2 cup packed brown sugar – packed means packed, press it into the measuring cup
2 tbsp ground cinnamon – the fresher the better (give your jar a sniff test first)
1/4 cup softened butter – softened, not melted, so it spreads easily

Plus just 1 cup powdered sugar and 2 tbsp milk for that simple, perfect glaze. Now let’s make some magic!

Step-by-Step Cinnamon Rolls Instructions

Making the Dough

Okay, let’s get our hands dirty! First, whisk together your flour, sugar, salt, and that all-important yeast in a big bowl. Now here’s my trick – make a little well in the center and pour in the warm milk, melted butter, and egg all at once. Stir with a wooden spoon until it comes together in a shaggy mess – that’s totally normal, don’t panic!

Now the fun part – kneading! Turn it out onto a lightly floured surface (I use about 1/4 cup extra flour for this) and knead for 5-7 minutes. You’ll know it’s ready when the dough is smooth, slightly tacky but not sticky, and springs back when you poke it. If it sticks to your hands, just add a tiny bit more flour. I always set a timer because I get impatient!

Pop the dough back in your cleaned bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour. I like to turn my oven on for 30 seconds then turn it off to create the perfect cozy environment. The dough should double in size – when you poke it, the indentation should stay put.

Shaping and Filling the Cinnamon Rolls

Now for the best part – the cinnamon sugar! Punch down your risen dough (so satisfying) and roll it out on a lightly floured surface into a big rectangle, about 18×12 inches. The more even you get it, the prettier your swirls will be!

Spread that softened butter all over – go right to the edges, but leave about 1/2 inch at one long end clean so it seals later. Mix your brown sugar and cinnamon in a little bowl first (this prevents clumps), then sprinkle it evenly over the butter. I use my fingers to distribute it – just be prepared for sweet, sticky fingers!

Starting from the long end with filling, roll it up tightly but gently. When you get to the clean edge, pinch it to seal. This is when I always do the “log quality check” – give it a gentle squeeze along the length to even out the thickness. Use dental floss or a sharp knife to cut into 12 even slices – I find floss gives cleaner cuts without squishing!

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Baking and Glazing

Arrange your beautiful cinnamon rolls in a greased 9×13 baking dish, leaving a little space between them to rise. Cover and let them puff up again for 30 minutes – they should look nice and plump. Meanwhile, preheat your oven to 375°F (no cheating here – proper oven temp is key!).

Bake for 20-25 minutes until they’re golden brown on top. The real test? Gently press the center of a roll – it should spring back when done. Don’t overbake or they’ll dry out! Let them cool just 5 minutes (any longer and your glaze won’t soak in, any less and it’ll melt right off).

While they cool slightly, whisk together your powdered sugar and milk for the glaze. You want it thick but pourable – add milk a teaspoon at a time until it ribbons off the spoon. Drizzle it over those warm beauties and watch it cascade down the sides in the most delicious way. Now try to wait at least 10 minutes before diving in – I never can!

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Expert Tips for Flawless Cinnamon Rolls

After making more cinnamon rolls than I can count, I’ve learned all the little tricks that take them from good to “oh my gosh, how did you make these?!” Here’s what really makes the difference:

Yeast check! Always check the expiration date – old yeast won’t give you that perfect rise. I test mine by sprinkling a pinch in warm water with a pinch of sugar. If it doesn’t foam within 5 minutes, toss it.

Butter temperature matters. For the filling, softened butter spreads easily without tearing the dough. Too melted? Messy. Too cold? Lumpy. Just leave it out for 30 minutes.
The poke test never lies. Overbaking is the #1 cinnamon roll crime. At 20 minutes, start checking – if the tops spring back when lightly pressed, they’re done!
Don’t skimp on rising time. I know, waiting is hard – but let that dough double properly. Cold kitchen? Heat your oven to 200°F, turn it OFF, then proof dough inside.

Sharp cutting is key. Use dental floss or a serrated knife in a gentle sawing motion for clean cuts that won’t squish your beautiful swirls.

Follow these tips and I promise – you’ll get bakery-quality cinnamon rolls every single time!

Cinnamon Rolls Variations

Once you’ve mastered the classic version, try these fun twists that keep things interesting (because who doesn’t love options?). My absolute favorite is the apple cinnamon rolls – just add 1 cup of finely diced apples tossed with the brown sugar filling. The fruit adds the perfect little bursts of tartness! Feeling decadent? Swap the simple glaze for a rich cream cheese frosting – just beat together 4 oz softened cream cheese, 1/4 cup butter, 1 cup powdered sugar, and a splash of vanilla. And for holiday mornings, I love adding orange zest to the dough and a pinch of nutmeg to the filling – smells like Christmas!

Serving and Storing Cinnamon Rolls

Here’s the truth – these cinnamon rolls disappear fast in my house! They’re absolute perfection when served warm, fresh from the oven with that glaze still dripping down the sides. If by some miracle you have leftovers (who are we kidding?), pop them in an airtight container at room temperature for up to 3 days. Want to save some for later? Freeze them unglazed in freezer bags for up to 2 months – just thaw overnight and warm in a 300°F oven for 10 minutes before glazing. Pro tip: reheating leftovers for 15 seconds in the microwave brings back that fresh-from-the-oven magic!

Cinnamon Rolls FAQs

Over the years, I’ve gotten all sorts of questions about these cinnamon rolls – and trust me, I’ve made every mistake possible so I can help you avoid them! Here are the most common things people ask:

Can I make the dough ahead? Absolutely! After the first rise, punch it down, wrap tightly in plastic, and refrigerate overnight. The next morning, let it sit at room temp for 30 minutes before rolling out. The cold actually develops more flavor!

Why are my rolls dense? Usually it’s one of three things – old yeast that didn’t activate properly, milk that was too hot (it kills the yeast!), or not letting the dough rise long enough. Patience is key with yeast doughs!

Can I freeze cinnamon rolls? You bet! Freeze them before baking – after cutting, arrange on a baking sheet to freeze solid, then transfer to bags. When ready to bake, let them thaw and rise overnight in the fridge, then bake as usual. Works like a charm!

Do I have to use all-purpose flour? Bread flour gives a slightly chewier texture that some folks love, but all-purpose works perfectly. Whatever you do, don’t swap for whole wheat entirely – it’ll make them too heavy. Maybe try half-and-half if you’re feeling adventurous!

Help! My filling leaked everywhere! Oh honey, we’ve all been there. Next time, leave that 1/2-inch border clean when spreading butter, and don’t overfill. A little leakage is normal (and delicious!), but too much means your rolls might unroll while baking.

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Nutritional Information

Let’s be real – we’re not eating cinnamon rolls for their health benefits! But because I know some folks like to track, here’s the scoop per roll (remember, these are estimates – your exact amounts may vary slightly based on ingredients and how generously you glaze them!):

Calories: 280
Sugar: 18g
Fat: 9g (5g saturated)
Carbs: 45g
Protein: 5g

Now go enjoy that warm, gooey goodness – you can worry about numbers tomorrow!

Share Your Cinnamon Rolls Experience

I’d love to hear how your cinnamon rolls turn out! Snap a photo of those gorgeous swirls and tag me – nothing makes me happier than seeing your kitchen filled with that sweet cinnamon magic. And if you tweaked the recipe? Tell me all about it in the comments below!

For more baking inspiration, check out my Pinterest.

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Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love These Cinnamon Rolls

Ingredients for Perfect Cinnamon Rolls