Easy Cinnamon Rolls

Why You’ll Love This Recipe

I love how approachable this cinnamon roll recipe is. There’s no need for complicated steps or overnight prep—just a quick dough, a buttery filling, and a simple glaze that pulls it all together. They rise beautifully, bake up golden and tender, and fill the kitchen with the most irresistible aroma. I make them when I want a fresh-baked treat without the wait, and they’re always a hit with family and friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour

• Granulated sugar

• Instant yeast

• Salt

• Warm milk

• Melted butter

• Egg

For the filling:

• Softened butter

• Brown sugar

• Ground cinnamon

For the glaze:

• Powdered sugar

• Milk or cream

• Vanilla extract

Directions

1. I begin by mixing the flour, sugar, yeast, and salt in a large bowl.

2. In a separate bowl, I whisk together the warm milk, melted butter, and egg, then stir it into the dry ingredients until a soft dough forms.

3. I knead the dough by hand or with a mixer for about 5–7 minutes, until smooth and elastic.

4. I let the dough rise in a warm spot for about 1 hour, or until doubled in size.

5. Once risen, I roll the dough out into a rectangle on a floured surface.

6. I spread the softened butter over the dough, then sprinkle it evenly with brown sugar and cinnamon.

7. I roll it up tightly and slice into 9–12 rolls, placing them in a greased baking dish.

8. I let them rise again for about 20–30 minutes while I preheat the oven to 350°F.

9. I bake the rolls for 20–25 minutes, or until golden brown and fluffy.

10. While they’re still warm, I drizzle the glaze over the top and serve fresh.

Servings And Timing

This recipe makes 9 to 12 cinnamon rolls, depending on the size. It takes about 20 minutes to prep, 1 hour for the first rise, 30 minutes for the second rise, and 25 minutes to bake—just under 2 hours from start to finish.

Variations

I sometimes add chopped nuts or raisins to the filling for extra texture. For a fall twist, I mix in a bit of nutmeg or pumpkin pie spice. If I want something richer, I replace the glaze with a cream cheese frosting. I’ve also made mini versions using the same dough and technique—perfect for brunch platters.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. When I reheat them, I microwave individual rolls for 15–20 seconds or warm them in the oven at 300°F until soft and gooey again. A little extra glaze on top brings them right back to life.

FAQs

Can I Make These Rolls Ahead Of Time?

Yes, I often prep them the night before and let them rise in the fridge overnight. In the morning, I bring them to room temperature and bake as usual.

What Type Of Yeast Should I Use?

I use instant yeast for a quicker rise, but active dry yeast works too—I just make sure to bloom it in warm milk first.

Can I Freeze Cinnamon Rolls?

Yes, I freeze unbaked rolls after slicing, then thaw and rise before baking. I’ve also frozen baked rolls and reheated them later with great results.

How Do I Keep The Rolls Soft?

I cover the dish with foil during the first half of baking to keep the tops soft, and I don’t overbake them—golden is enough.

Can I Use Whole Wheat Flour?

I’ve used half whole wheat and half all-purpose for a heartier version. They’re still soft and delicious, just a bit more dense.

Conclusion

Easy Cinnamon Rolls are one of my favorite ways to treat myself and those around me. They come together faster than traditional recipes but still have all the flavor and comfort I expect from a homemade cinnamon roll. Whether for breakfast, brunch, or dessert, they’re always a warm, satisfying success.

Print