If you’ve ever wandered into a bakery on a chilly morning, you know the quiet pull of fresh Cinnamon Rolls. Not the over-the-top kind. Just soft, gently sweet spirals with a buttery cinnamon swirl and a creamy glaze that melts into all the nooks. This recipe keeps it simple and doable at home, with clear steps and just-right sweetness. Nothing fancy, nothing fussy. Just warm rolls you’ll want to pull apart with your hands.

Ingredients for this Cinnamon Rolls

Makes: 12 rolls

For the dough

1 cup warm whole milk (240 ml), about body temperature
1/3 cup granulated sugar (65 g)
2 1/4 teaspoons active dry yeast (one packet, 7 g)
2 large eggs, room temperature
1/3 cup unsalted butter (75 g), melted and cooled slightly
4 to 4 1/2 cups all-purpose flour (480 to 540 g)
1 teaspoon fine salt

For the filling

1/2 cup unsalted butter (113 g), very soft
3/4 cup packed brown sugar (150 g)
1/4 cup granulated sugar (50 g)
2 tablespoons ground cinnamon
Pinch of salt

For the icing

4 oz cream cheese (113 g), softened
2 tablespoons unsalted butter (28 g), softened
1 cup powdered sugar (120 g)
1 teaspoon vanilla extract
1 to 2 tablespoons milk, to thin
Pinch of salt

Instructions

Proof the yeast: In a large bowl, whisk the warm milk and sugar. Sprinkle over the yeast. Let it stand 5 to 10 minutes, until foamy. If it doesn’t foam, the yeast may be old or the milk too hot. Start over. It happens.
Make the dough: Whisk in the eggs and melted butter. Add 4 cups flour and the salt. Stir with a sturdy spoon or mix on low with a dough hook until a shaggy dough forms. If very sticky, add more flour a tablespoon at a time. Knead by hand on a lightly floured surface or with the mixer on medium-low until smooth and elastic, about 8 to 10 minutes. The dough should be soft, slightly tacky, but not gluey.
First rise: Shape into a ball. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes. A slightly warm oven (turned off) with the light on works in a pinch. I’ve also tucked the bowl near a sunny window… cozy and reliable.
Make the filling: In a small bowl, combine the soft butter, brown sugar, granulated sugar, cinnamon, and a pinch of salt. It should be spreadable and sandy-sweet.
Shape: Turn the dough onto a lightly floured counter. Roll into a rectangle about 16 by 12 inches. Spread the filling evenly, leaving a small border on the long far edge.
Roll and cut: Starting from a long edge, roll the dough up tightly into a log. Pinch the seam to seal, then roll the log gently to even it out. Trim the very ends if they’re sparse, then cut into 12 even pieces. Dental floss (unflavored) slides under and up beautifully for clean cuts. A serrated knife also works with a light sawing motion.
Second rise: Arrange the rolls in a buttered 9 by 13 inch pan, leaving just a little space between each. Cover and let rise until puffy, 30 to 45 minutes. They should look relaxed and a touch larger, not blown out.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 26 minutes, until golden on top and set in the center. If you own an instant-read thermometer, the middle should be around 190°F. If the tops are coloring too fast, tent loosely with foil.
Make the icing: Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, milk, and a pinch of salt. Mix until creamy and spreadable. If you like a thinner glaze, add another splash of milk.
Finish: Let the rolls cool 10 minutes. Spread the icing over warm rolls so it sinks into the swirls. Serve just-warm. They’re lovely the day of, but leftovers reheat well.

Little note: If you want overnight rolls, shape them, place in the pan, cover tightly, and refrigerate up to 16 hours. Next morning, let them sit at room temp until puffy, 45 to 75 minutes, then bake as directed. Weekend breakfast, no rush.

Cook and Prep Times

Active prep: about 25 minutes
First rise: 60 to 90 minutes
Second rise: 30 to 45 minutes
Bake: 22 to 26 minutes
Total: about 2.5 to 3 hours, or overnight if you proof in the fridge

Nutritional information

Approximate per roll, with icing, based on 12 rolls:

Calories: 355
Carbohydrates: 54 g
Protein: 6 g
Fat: 11 g
Saturated Fat: 6 g
Fiber: 2 g
Sugars: 22 g
Sodium: 240 mg

Numbers will vary depending on ingredient brands and how thickly you ice the rolls. Treat them as a friendly estimate, not a lab report.

Frequently asked questions

Can I make these Cinnamon Rolls ahead?

Yes. The easiest way is the overnight method. After shaping and placing in the pan, cover well and refrigerate up to 16 hours. When you’re ready to bake, let them sit out until they look puffy and leave a slight impression when gently poked, 45 to 75 minutes depending on your kitchen. Then bake as usual. You can also bake, cool, and freeze the rolls (unglazed). Reheat, then ice.

What if I don’t have a stand mixer?

No problem. Stir the dough with a sturdy spoon until it comes together, then knead by hand on a floured counter for about 8 to 10 minutes. You’re looking for a smooth, stretchy dough that springs back slowly when pressed. If it sticks, dust with a little flour. If it feels dry or tears easily, a light mist of water and another minute of kneading can help. It’s forgiving.

How do I store and reheat leftovers?

Store cooled rolls covered at room temperature for 1 day, or in the fridge up to 4 days. For the soft, fresh-from-the-oven vibe, reheat individual rolls in the microwave for 15 to 20 seconds, or warm a whole pan covered with foil in a 300°F oven for 10 to 12 minutes. If you know you’ll be storing some, you can keep a bit of icing aside and add a fresh swipe after reheating. Little luxury.

One last thought: the most common hiccup is milk that’s too hot. Warm should feel comfortable on your wrist, not steaming. I learned that the hard way once, watching a stubborn bowl of quiet yeast… nothing happened. Keep it gentle and you’ll be golden.

Cinnamon Rolls

Recipe by William Jones

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

355

kcal

Ingredients

For the dough:
1 cup warm whole milk (240 ml), about body temperature
1/3 cup granulated sugar (65 g)
2 1/4 teaspoons active dry yeast (one packet, 7 g)
2 large eggs, room temperature
1/3 cup unsalted butter (75 g), melted and cooled slightly
4 to 4 1/2 cups all-purpose flour (480 to 540 g)
1 teaspoon fine salt
For the filling:
1/2 cup unsalted butter (113 g), very soft
3/4 cup packed brown sugar (150 g)
1/4 cup granulated sugar (50 g)
2 tablespoons ground cinnamon
Pinch of salt
For the icing:
4 oz cream cheese (113 g), softened
2 tablespoons unsalted butter (28 g), softened
1 cup powdered sugar (120 g)
1 teaspoon vanilla extract
1 to 2 tablespoons milk, to thin
Pinch of salt

Instructions

Proof the yeast: In a large bowl, whisk the warm milk and sugar. Sprinkle over the yeast. Let it stand 5 to 10 minutes, until foamy. If it doesn’t foam, the yeast may be old or the milk too hot. Start over. It happens.
Make the dough: Whisk in the eggs and melted butter. Add 4 cups flour and the salt. Stir with a sturdy spoon or mix on low with a dough hook until a shaggy dough forms. If very sticky, add more flour a tablespoon at a time. Knead by hand on a lightly floured surface or with the mixer on medium-low until smooth and elastic, about 8 to 10 minutes. The dough should be soft, slightly tacky, but not gluey.
First rise: Shape into a ball. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes. A slightly warm oven (turned off) with the light on works in a pinch. I’ve also tucked the bowl near a sunny window… cozy and reliable.
Make the filling: In a small bowl, combine the soft butter, brown sugar, granulated sugar, cinnamon, and a pinch of salt. It should be spreadable and sandy-sweet.
Shape: Turn the dough onto a lightly floured counter. Roll into a rectangle about 16 by 12 inches. Spread the filling evenly, leaving a small border on the long far edge.
Roll and cut: Starting from a long edge, roll the dough up tightly into a log. Pinch the seam to seal, then roll the log gently to even it out. Trim the very ends if they’re sparse, then cut into 12 even pieces. Dental floss (unflavored) slides under and up beautifully for clean cuts. A serrated knife also works with a light sawing motion.
Second rise: Arrange the rolls in a buttered 9 by 13 inch pan, leaving just a little space between each. Cover and let rise until puffy, 30 to 45 minutes. They should look relaxed and a touch larger, not blown out.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 26 minutes, until golden on top and set in the center. If you own an instant-read thermometer, the middle should be around 190°F. If the tops are coloring too fast, tent loosely with foil.
Make the icing: Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, milk, and a pinch of salt. Mix until creamy and spreadable. If you like a thinner glaze, add another splash of milk.
Finish: Let the rolls cool 10 minutes. Spread the icing over warm rolls so it sinks into the swirls. Serve just-warm. They’re lovely the day of, but leftovers reheat well.

Cinnamon Rolls

Ingredients for this Cinnamon Rolls

Instructions

Cook and Prep Times

Nutritional information