Cinnamon Rolls Homemade Recipe You’ll Brag About: Fluffy Swirls, Gooey Centers, Zero Regrets
Skip the sad store-bought rolls that taste like cardboard in a spiral. These cinnamon rolls are the kind of doughy, sticky, melt-in-your-mouth magic people line up for—except you’ll make them in your kitchen without a 5 a.m. wake-up call. We’re talking bakery-level softness, a glossy glaze, and that iconic cinnamon-sugar ribbon that hits like a warm hug.
You’ll learn the exact method to get sky-high rolls and a gooey center every single time. Why settle for good when you can make ridiculous?
What Makes This Recipe So Good
- Ridiculously fluffy dough: An enriched dough with milk, butter, and egg gives you cloud-level softness with a tender crumb.
- Gooey center guarantee: A strategic rise and smart bake time keep the middle from drying out. No hockey pucks here.
- Balanced sweetness: Cinnamon-forward filling with a touch of brown sugar and vanilla so it’s flavorful, not cloying.
- Foolproof timing: Clear cues for proofing, rolling, and baking mean you won’t guess—and you won’t mess.
- Easy icing upgrade: Choose between classic vanilla glaze or a tangy cream cheese frosting.
Both slap.
What You’ll Need (Ingredients)
Dough
- 3/4 cup (180 ml) warm whole milk (about 110°F/43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup (57 g) unsalted butter, melted and cooled slightly
- 3 to 3 1/4 cups (360–390 g) all-purpose flour
- 1/2 teaspoon fine sea salt
Filling
- 1/2 cup (113 g) unsalted butter, very soft
- 3/4 cup (150 g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pure vanilla extract
- Pinch of salt
Glaze (Option 1: Classic Vanilla)
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Pinch of salt
Cream Cheese Frosting (Option 2)
- 4 ounces (113 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
- Proof the yeast: In a large bowl, combine warm milk and sugar. Sprinkle yeast over the top and wait 5–10 minutes until foamy. If it doesn’t foam, your yeast tapped out—start over.
- Mix the wet ingredients: Whisk in egg, yolk, and melted butter until smooth.
The mixture should look creamy and slightly thick.
- Form the dough: Add 3 cups flour and salt. Stir with a spoon until a shaggy dough forms. If sticky, add the remaining 1/4 cup flour a tablespoon at a time.
- Knead: Knead on a lightly floured surface for 6–8 minutes (or 5 minutes on medium in a stand mixer) until smooth, elastic, and slightly tacky but not sticky.
The dough should pass a light windowpane test.
- First rise: Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes. A warm oven that’s off with the light on works great.
- Make the filling: Stir the soft butter, brown sugar, cinnamon, vanilla, and a pinch of salt into a spreadable paste. No dry pockets.
- Roll it out: Punch down the dough and roll into a 12×18-inch rectangle.
Keep the long side facing you for tight spirals.
- Spread and roll: Spread filling edge to edge, leaving a 1/2-inch bare strip on the far long edge. Roll tightly from the long side toward the bare strip to seal.
- Slice: Trim the ends. Cut 12 equal rolls (use dental floss or a sharp knife).
For bakery-style, aim for about 1.5 inches thick each.
- Second rise: Arrange in a greased 9×13-inch pan. Cover and let rise until puffy and touching, 30–45 minutes. They should jiggle slightly when nudged.
- Bake: Preheat to 350°F (175°C).
Bake 20–24 minutes until tops are lightly golden and the center roll reads about 190°F (88°C). Slightly under is better than over—gooey > dry.
- Glaze or frost: For vanilla glaze, whisk ingredients until pourable and drizzle over warm rolls. For cream cheese frosting, beat until smooth and spread over warm (not hot) rolls for a silky melt.
Storage Instructions
- Room temperature: Keep frosted or glazed rolls covered for up to 2 days.
If using cream cheese frosting, refrigerate after day one, FYI.
- Refrigerator: Store in an airtight container for 4–5 days. Warm 10–15 seconds in the microwave before serving.
- Freeze (unbaked): After slicing, place rolls on a sheet pan to freeze, then transfer to a freezer bag for up to 2 months. Thaw overnight in the pan, let rise, then bake.
- Freeze (baked): Freeze unfrosted rolls, tightly wrapped, up to 2 months.
Reheat covered at 300°F (150°C) for 10–12 minutes, then frost.
Why This is Good for You
- Mindful indulgence: Homemade means real ingredients and no weird preservatives. You control the sweetness, the fat, and the portion.
- Skill building: Working with yeast builds kitchen confidence. Translation: you’ll fear no dough.
- Feel-good factor: Warm, cinnamon-laced bread triggers every comfort neuron.
Food is fuel, but joy matters, too.
- Better balance: Pair a roll with protein (eggs, Greek yogurt) and fiber (berries), and your brunch suddenly looks shockingly reasonable.
What Not to Do
- Don’t scorch the milk: Milk hotter than 115°F will bully the yeast into early retirement.
- Don’t rush the rise: If the dough hasn’t doubled, wait. Impatience equals dense, sad spirals. No thanks.
- Don’t over-flour: A stiff dough bakes up dry.
Keep it slightly tacky for ultra-soft rolls.
- Don’t overbake: Pull when lightly golden. The center should be soft, not dry. Use a thermometer if you’re nervous.
- Don’t frost piping hot: Let the rolls cool 10–15 minutes or your frosting will slide off like it’s on vacation.
Mix It Up
- Sticky pecan vibes: Scatter chopped pecans in the filling and drizzle with caramel after baking.
- Apple pie remix: Add a thin layer of finely diced sautéed apples over the cinnamon sugar.
- Chocolate swirl: Replace 2 tablespoons of brown sugar with cocoa powder and sprinkle mini chips.
- Maple cream cheese: Swap vanilla with maple extract and add 1 tablespoon pure maple syrup to the frosting.
- Overnight option: After shaping and placing in the pan, cover and refrigerate overnight.
Next morning, let sit at room temp 45–60 minutes and bake.
FAQ
Can I use instant yeast instead of active dry?
Yes. Use the same amount and skip the proofing step. Mix instant yeast directly with the flour and salt, then add the liquids.
The rest is identical.
How do I make these dairy-free?
Use almond or oat milk, swap the butter for a quality vegan butter, and choose a simple vanilla glaze instead of cream cheese frosting. Texture stays soft and plush.
Why did my rolls unwind?
They were either rolled too loosely or the seam wasn’t sealed. Roll snugly and pinch the seam along the length to close.
Placing the seam side down in the pan helps.
How do I get taller, bakery-style rolls?
Use a 9×13 pan for gentle crowding, proof until very puffy, and don’t over-flour the dough. A slightly tacky dough expands more dramatically in the oven.
Can I make mini rolls?
Absolutely. Roll the dough to a 10×20-inch rectangle and slice into 24 smaller pieces.
Bake 14–16 minutes, watching for light golden tops.
What if I don’t have a stand mixer?
No problem. A sturdy spoon and your hands are enough. Knead on a lightly floured counter until smooth and elastic.
Call it arm day, IMO.
Final Thoughts
These cinnamon rolls turn any morning into an event, and they deliver every time: tall, tender coils, glossy frosting, and that buttery-cinnamon perfume that makes neighbors “just happen” to stop by. Follow the cues, respect the rise, and you’ll nail the texture—gooey center, soft edges, perfect swirl. Make them once and you’ll be “the cinnamon roll person” in your circle.
Honestly? There are worse reputations to have.
