Recipe

Easy Cinnamon Roll Recipe

Soft, pillowy rolls with a buttery cinnamon swirl, bright vanilla icing, and golden crisp edges. Real bakery vibes, perfect for brunch or a cozy weekend bake (and doable on a weeknight if you start early).

By Matt Campbell

•

4.8

A pan of freshly baked cinnamon rolls with glossy vanilla icing melting over the warm spirals on a kitchen counter in natural morning light

Jump to Recipe

Some recipes are about precision. Cinnamon rolls are about vibes. Warm dough, a cinnamon sugar swirl that smells like you have your life together, and icing that melts into every spiral like it was born to be there.

This is my go-to classic-style, easy cinnamon roll recipe, meaning yeast dough, real butter, and that soft bakery pull. The “fresh and vibrant” part comes from a few small choices that make a big difference: a touch of salt to keep the sweetness in check, vanilla that actually tastes like vanilla, and an optional little orange zest to brighten the whole thing without turning it into a citrus dessert.

If you can stir, roll, and resist eating the filling straight from the bowl, you can make these.

Hands rolling out cinnamon roll dough into a rectangle on a floured wooden counter with a rolling pin

Why It Works

Soft, tender centers thanks to enriched dough with milk, butter, and egg.
Big cinnamon flavor from a butter-forward filling that stays gooey instead of sandy.
Golden edges from baking in a snug pan so the rolls support each other while still browning.
Bright icing with vanilla and a tiny pinch of salt. Optional orange zest makes the sweetness pop.
Low drama timeline with a standard two-step rise: one full rise, then a shorter proof in the pan.

Pairs Well With

Hot coffee or espresso
Fresh fruit salad with berries
Crispy bacon or breakfast sausage
Scrambled eggs with chives

Storage Tips

Room temperature: Store tightly covered for up to 2 days. If your kitchen is warm, refrigerate instead.

Refrigerator: Keep in an airtight container up to 5 days. Cinnamon rolls dry out in the fridge, so reheat is your friend.

Freezer: Freeze baked rolls (iced or uniced) up to 2 months. Wrap individually, then place in a freezer bag.

Best reheat: Microwave a roll for 15 to 25 seconds. For crisp edges, warm in a 325°F oven for 7 to 10 minutes. Add a tiny dab of butter on top if you are feeling generous.

Common Questions

Can I make these overnight?

Yes. After you slice and place the rolls in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temp until puffy, usually 45 to 75 minutes, then bake.

Do I need a stand mixer?

No. A mixer is convenient, but hand-kneading works great. Expect 8 to 10 minutes of kneading. The dough should feel smooth, stretchy, and slightly tacky, not sticky like glue.

My yeast did not foam. Now what?

Either the yeast is old or the milk was too hot or too cold. Your milk should feel warm like a nice bath, around 105°F to 110°F. If it does not foam after 10 minutes, start over so you do not waste the flour.

How do I get gooey centers without underbaking?

Bake until the rolls are golden and the center roll is puffed and springy. If you have a thermometer, aim for about 185°F to 190°F in the center. Also, do not overflour the dough. Dry dough equals dry rolls.

Can I swap the icing for cream cheese frosting?

Absolutely. Use softened cream cheese, butter, powdered sugar, vanilla, and a pinch of salt. If you want “fresh and vibrant,” add a little lemon zest.

Can I use instant yeast instead of active dry?

Yes. Use the same amount. You can mix it right into the dry ingredients (no blooming required), but blooming still works if you want the reassurance.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl (or stand mixer with dough hook)
Measuring cups and spoons
Rolling pin
9x13-inch baking dish or similar pan
Small saucepan or microwave-safe bowl (to melt butter)
Dental floss or a sharp serrated knife (for clean slices)
Instant-read thermometer (optional but helpful)

The first cinnamon rolls I made solo were equal parts confidence and chaos. I used too much flour, rolled them uneven, and still ate two while standing at the counter because warm cinnamon sugar has that kind of power. Over time I learned the real secret: soft dough comes from restraint. Keep it a little tacky, let it rise until it looks alive, and do not be shy with the butter.

Now these are my “feed the people” rolls. Brunch, holidays, random Sundays, or that one friend who claims they do not like sweets. Funny how fast that opinion changes when the icing hits a warm spiral.

Easy Cinnamon Roll Recipe

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 22 minutes

Total Time 2 hours 10 minutes

Servings 12 rolls

Ingredients

Dough

3/4 cup whole milk, warmed to 105°F to 110°F
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1/4 cup unsalted butter, melted and slightly cooled
3 cups all-purpose flour, plus more as needed
3/4 teaspoon fine salt

Filling

1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 1/2 tablespoons ground cinnamon
1/4 teaspoon fine salt
Optional: 1 teaspoon orange zest (for a brighter, fresher finish)

Vanilla icing

1 1/4 cups powdered sugar, sifted if lumpy
2 to 3 tablespoons whole milk or heavy cream, plus more as needed
1 tablespoon unsalted butter, melted
1 1/2 teaspoons vanilla extract
Pinch of fine salt

Optional for extra soft rolls: 2 to 3 tablespoons heavy cream to pour into the pan right before baking.

Instructions

Activate the yeast. In a large bowl, combine warm milk (105°F to 110°F), yeast, and 1 tablespoon of the sugar. Stir and let sit 5 to 10 minutes until foamy.
Build the dough. Whisk in the remaining sugar, whole egg, yolk, and melted butter. Add flour and salt. Stir with a spoon until a shaggy dough forms.
Knead. Knead by hand on a lightly floured surface for 8 to 10 minutes (or in a mixer for 5 to 7). Add flour only as needed (usually 1 to 3 tablespoons). The dough should be smooth and slightly tacky.
First rise. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60 to 75 minutes.
Make the filling. In a small bowl, mix brown sugar, cinnamon, salt, and optional orange zest.
Roll it out. Punch down the dough and roll into a rectangle about 12x15 inches, roughly 1/4-inch thick, on a lightly floured surface.
Fill. Spread softened butter evenly over the dough, all the way to the edges. Sprinkle the cinnamon sugar mixture evenly and press it in lightly so it sticks.
Roll and slice. Starting from the long edge, roll into a tight log. Slice into 12 rolls (about 1 1/4 to 1 1/2 inches each) using unflavored dental floss or a serrated knife.
Second rise. Butter a 9x13-inch baking dish and arrange the rolls evenly spaced. Cover and let rise until puffy, about 25 to 40 minutes. During the last 10 minutes, heat oven to 350°F.
Optional softness trick. If using, pour heavy cream over and between the rolls right before baking. It looks strange. It bakes up dreamy.
Bake. Bake 20 to 24 minutes until golden and the center roll is puffed and springy. If the top browns too quickly, loosely tent with foil. If you are checking with a thermometer, aim for about 185°F to 190°F in the center roll.
Ice while warm. Whisk powdered sugar, milk or cream, melted butter, vanilla, and salt until smooth. You want it thick but pourable. Add more milk 1 teaspoon at a time if needed. Cool the rolls 5 to 10 minutes, then spread icing over the top so it melts into the swirls.

Freshly baked cinnamon rolls in a baking dish being drizzled with vanilla icing while still warm

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes