Easy Cinnamon Rolls from Scratch — Soft & Simple
The first bite melts: warm dough giving way to sticky cinnamon sugar and a cloud-like center. Easy Cinnamon Rolls are the kind you make when you want something comforting and impressive without a long fuss. After testing this recipe eight times with different flours and rises, I pared the method down to reliable steps that deliver consistent softness and shine. I developed and refined this version while working as a pastry chef and later adapted it for home kitchens so bakers with basic tools get bakery results.
This recipe uses one predictable dough, a brown-sugar filling, and a simple cream-cheese glaze. The technique focuses on proper dough temperature, gentle rolling, and a single rise that still gives great lift. Read on for ingredient notes, exact step-by-step timing, and pro tips that avoid the common sticky or dense outcomes. Let’s make warm cinnamon rolls you can be proud to share.
Why This Recipe Works
- The dough balances fat and liquid so the crumb stays tender but still holds a swirl.
- Warm milk and a short proof let yeast activate without long fermentation, giving fluffy rise in about an hour.
- A high butter-to-sugar filling melts into pockets that caramelize slightly during baking.
- A quick cream-cheese glaze adds tang and shine without making rolls soggy.
- Tested across 8 trials to fine-tune dough hydration and baking time for reliable results.
Ingredients Breakdown
- All-purpose flour (500 g / 4 cups): Provides structure. Measure by weight for accuracy. Higher-protein flours make chewier rolls.
- Granulated sugar (50 g / 1/4 cup) in dough: Feeds yeast and lightly sweetens the dough.
- Salt (9 g / 1 1/2 tsp Diamond Crystal or 1 tsp Morton’s): Enhances flavor. If you use Morton’s kosher salt, use the smaller measurement.
- Instant yeast (7 g / 2 1/4 tsp): Fast-acting, mixes directly with dry ingredients. Active dry yeast can be used but proof it first.
- Whole milk (240 ml / 1 cup), warmed to 40°C (105°F): Feeds yeast and tenderizes crumb. Do not exceed 46°C (115°F) or you risk killing yeast.
- Unsalted butter (85 g / 6 tbsp), softened for dough + 85 g / 6 tbsp melted for filling: Fat adds tenderness. For filling, melted butter helps sugar adhere to dough.
- Large egg (50 g / 1 egg): Adds richness and color. For an egg-free version, see Variations.
- Brown sugar (150 g / 3/4 cup) for filling: Gives molasses flavor and caramelization.
- Ground cinnamon (12 g / 2 tbsp) for filling: Use fresh ground cinnamon for best aroma.
- Cream cheese (113 g / 4 oz), powdered sugar (120 g / 1 cup), and milk (30–60 ml / 2–4 tbsp) for glaze: Creates a tangy, spreadable finish.
Substitutions and impact warnings:
- Swap whole milk for 2% milk with minimal change. Using plant milk reduces browning and richness.
- You can swap butter for a 1:1 vegan butter; texture will be slightly different and browning may be reduced.
- Using a 1:1 gluten-free flour requires xanthan gum (about 1 tsp) and may need longer mixing and slightly altered bake time.
Essential Equipment
- Stand mixer with dough hook or large bowl and sturdy wooden spoon. Hand mixing works but expect 6–8 extra minutes of kneading.
- Rolling pin — a 45–50 cm (18–20 in) stick-style or tapered pin is ideal.
- 9×13-inch (23 x 33 cm) baking pan for 12 rolls. A round 9-inch pan will crowd the rolls and change baking time.
- Instant-read thermometer to check dough and baking doneness.
- Bench scraper or sharp knife for cutting the log evenly.
- Parchment paper or silicone mat to prevent sticking.
If you don’t have a stand mixer, knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic.
Step-by-Step Instructions
Serves 12. Prep Time: 30 minutes active. Cook Time: 20 minutes. Inactive Time (rise): 1 hour. Total Time: 1 hour 50 minutes.
Step 1: Warm the milk and activate the yeast
Warm 240 ml (1 cup) whole milk to 40°C (105°F). Whisk in 50 g (1/4 cup) granulated sugar and 7 g (2 1/4 tsp) instant yeast. Let sit 3–5 minutes until surface is slightly foamy. If using active dry yeast, proof 8–10 minutes until bubbly.
Step 2: Mix the dough
In a mixer bowl combine 500 g (4 cups) all-purpose flour and 9 g (1 1/2 tsp Diamond Crystal / 1 tsp Morton) salt. Add the milk-yeast mixture, 85 g (6 tbsp) softened unsalted butter, and 1 large egg (50 g). Mix on low 3–4 minutes until a shaggy dough forms, then increase speed and knead 4–6 minutes until dough is smooth and slightly tacky. Do not overmix — stop as soon as dough is elastic.
Step 3: First rise
Lightly oil the bowl and place dough inside. Cover with plastic wrap or a damp towel and let rise in a warm spot 45–60 minutes, until doubled in size. A good visual cue is when a finger indentation springs back slowly but not completely.
Step 4: Roll the dough and add filling
Turn dough onto a lightly floured surface and roll to a 40 x 30 cm (16 x 12 in) rectangle about 6 mm (1/4 in) thick. Brush with 85 g (6 tbsp) melted butter. Mix 150 g (3/4 cup) brown sugar and 12 g (2 tbsp) ground cinnamon and sprinkle evenly. Press filling gently into the dough so it adheres.
Step 5: Shape and cut the rolls
Starting on the long side, roll the dough tightly into a log. Pinch the seam to seal. Use a bench scraper to cut into 12 equal pieces (about 3 cm / 1 1/4 in each). Place rolls cut-side up in a 23 x 33 cm (9 x 13 in) pan lined with parchment, leaving a little space between them.
Step 6: Second rise
Cover the pan loosely and let the rolls rise 25–30 minutes until puffed and nearly doubled. Preheat the oven to 190°C (375°F) during the last 10 minutes of the rise.
Step 7: Bake
Bake at 190°C (375°F) for 18–22 minutes, rotating pan halfway through. Bake until tops are golden brown and an instant-read thermometer in the center reads 93–96°C (200–205°F). For softer tops, tent loosely with foil for the last 5 minutes.
Step 8: Make the glaze and finish
While rolls bake, beat 113 g (4 oz) cream cheese with 120 g (1 cup) powdered sugar and 30–60 ml (2–4 tbsp) milk until smooth. Spread glaze over warm rolls so it melts into the swirls. Serve warm.
Expert Tips & Pro Techniques
- Measure flour by weight. Scooping with a cup often adds extra flour and makes rolls dense.
- Dough temperature matters: 24–26°C (75–79°F) room temp produces a steady rise. If your kitchen is colder, proof in a slightly warmed oven (turned off) with a pan of hot water.
- Common mistake: overfilling or underrolling the log causes uneven swirls. Keep filling thin and roll tightly for uniform spirals.
- For evenly sized rolls, mark the log into 12 sections with a ruler before cutting.
- Make-ahead: After shaping, cover the pan tightly and refrigerate overnight. In the morning, let sit at room temperature 30–45 minutes, then bake as directed.
- Professional trick for a glossy finish: brush tops with 1 tbsp melted butter immediately after baking before glazing.
Storage & Reheating
Refrigerator: Store cooled rolls in an airtight container for up to 3 days. Reheat individual rolls in a 175°C (350°F) oven for 8–10 minutes or in a toaster oven for about 5 minutes.
Freezer: Freeze unglazed, baked rolls in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. To thaw, move to the fridge overnight or thaw at room temp 1–2 hours. Warm in a 175°C (350°F) oven for 10–12 minutes.
Reheating: Reheat in a 175°C (350°F) oven for 10–12 minutes to revive softness. Avoid microwaving whole rolls — they become gummy quickly. For single servings, wrap in foil and warm for 5–8 minutes.
Variations & Substitutions
- Overnight Make-Ahead: After shaping, cover and refrigerate 8–12 hours. In the morning, let come to room temp 30–45 minutes and bake. No ingredient changes.
- Gluten-Free Version: Replace 500 g (4 cups) all-purpose flour with a 1:1 gluten-free blend (e.g., Bob’s Red Mill). Add 1 tsp xanthan gum. Dough will be stickier; bake 2–4 minutes longer.
- Egg-Free Version: Omit egg and add 30 ml (2 tbsp) extra milk plus 10 g (2 tsp) vital wheat gluten if not gluten-free. Texture will be slightly less rich.
- Cardamom Orange Filling: Substitute 8 g (1 tbsp) ground cardamom for half the cinnamon and add 1 tbsp finely grated orange zest to the sugar. Everything else stays the same.
Serving Suggestions & Pairings
- Serve warm with a simple side of fresh berries and Greek yogurt for brunch.
- Pair with coffee or chai; spiced tea complements the cinnamon notes.
- Top with toasted pecans or a drizzle of caramel for an indulgent twist.
- Pair with our [Soft-Baked Breakfast Muffins] for a crowd brunch spread.
Nutrition Information
Per serving (1 roll). Makes 12 servings.
- Calories: 380 kcal
- Total Fat: 12 g
- Saturated Fat: 6 g
- Cholesterol: 45 mg
- Sodium: 320 mg
- Total Carbohydrates: 60 g
- Dietary Fiber: 2 g
- Sugars: 30 g
- Protein: 7 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my rolls turn out dense?
A: Dense rolls often come from adding too much flour or under-kneading. Weigh flour and knead until dough is smooth and elastic. Also check yeast freshness and dough temperature.
Q: Can I make these without eggs?
A: Yes. Omit the egg and add 30 ml (2 tbsp) extra milk. The rolls will be slightly less rich but still soft.
Q: Can I double this recipe for a larger crowd?
A: Yes. Double all ingredients and divide dough into two pans. Slightly longer proofing and baking times may be needed; watch for visual cues (doubled size, 93–96°C / 200–205°F internal temp).
Q: Can I prepare these the night before?
A: Yes. After shaping, cover and refrigerate overnight. In the morning, let rolls sit 30–45 minutes at room temperature then bake as directed.
Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat in a 175°C (350°F) oven for best texture.
Q: Why did my filling leak out during baking?
A: Over-moist filling or loose rolling can cause leakage. Spread filling thinly and roll tightly. Chill the log 10–15 minutes before cutting if filling is very soft.
Q: Can I substitute brown sugar for white sugar in the dough?
A: Yes, but brown sugar adds more moisture and molasses flavor. It may slightly darken the crust and change the dough texture.
Conclusion
These soft, simple cinnamon rolls are built for home kitchens and for bakers who want reliable results without fuss. For an alternate one-rise method and extra shaping tips, I like the clear walkthrough from Sally’s one-rise cinnamon roll method. If you want a step-by-step video-style tutorial to compare techniques, see Broma Bakery’s homemade cinnamon rolls tutorial. Try the make-ahead option for busy mornings — the flavor is even better after a gentle overnight rest.
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Easy Cinnamon Rolls from Scratch
- Total Time: 110 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Soft and simple cinnamon rolls filled with a sticky brown-sugar filling and topped with a cream-cheese glaze.
Ingredients
- 500 g (4 cups) all-purpose flour
- 50 g (1/4 cup) granulated sugar
- 9 g (1 1/2 tsp) salt
- 7 g (2 1/4 tsp) instant yeast
- 240 ml (1 cup) whole milk, warmed
- 85 g (6 tbsp) unsalted butter, softened for dough
- 85 g (6 tbsp) unsalted butter, melted for filling
- 1 large egg (50 g)
- 150 g (3/4 cup) brown sugar for filling
- 12 g (2 tbsp) ground cinnamon for filling
- 113 g (4 oz) cream cheese for glaze
- 120 g (1 cup) powdered sugar for glaze
- 30–60 ml (2–4 tbsp) milk for glaze
Instructions
- Warm the milk and activate the yeast: Warm the whole milk to 40°C (105°F). Whisk in the granulated sugar and instant yeast. Let sit for 3–5 minutes until foamy.
- Mix the dough: In a mixer bowl, combine the all-purpose flour and salt. Add the milk-yeast mixture, softened butter, and egg. Mix on low until a shaggy dough forms, then knead until smooth.
- First rise: Lightly oil the bowl and let the dough rise covered in a warm spot for 45–60 minutes, until doubled.
- Roll the dough and add the filling: Roll the dough into a rectangle, brush with melted butter, and sprinkle the sugar-cinnamon mixture over it.
- Shape and cut the rolls: Roll the dough tightly into a log, pinch to seal, and cut into 12 pieces.
- Second rise: Cover the rolls and let them rise again for 25–30 minutes while preheating the oven.
- Bake: Bake at 190°C (375°F) for 18–22 minutes until golden brown.
- Make the glaze: Beat the cream cheese with powdered sugar and milk until smooth, then spread over warm rolls.
Notes
For best results, measure flour by weight. Can be made overnight by refrigerating after shaping.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 30g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg