Stop Everything—You Need This Cinnamon Roll Recipe
Picture this: warm, gooey cinnamon rolls fresh out of the oven, filling your kitchen with a scent that could make a grown adult cry. These aren’t just any cinnamon rolls—they’re the kind that ruin store-bought versions forever. No weird ingredients, no fussy techniques, just pure, unapologetic deliciousness.
Want to be the hero of breakfast (or dessert, or midnight snacks)? Keep reading. Your future self will thank you.
Why This Recipe Works
This isn’t some sad, dry cinnamon roll that needs a gallon of icing to taste good.
The dough is soft, fluffy, and slightly chewy, the filling is crackly with cinnamon sugar, and the glaze? Perfectly sweet without making your teeth ache. Plus, it’s forgiving—no pastry chef skills required.
Even if you’ve burned toast before, you can handle this.
Ingredients You’ll Need
- For the dough: All-purpose flour, sugar, salt, active dry yeast, milk, butter, egg
- For the filling: Brown sugar, cinnamon, butter (melted)
- For the glaze: Powdered sugar, milk, vanilla extract (or cream cheese for a thicker frosting)
Step-by-Step Instructions
- Make the dough: Warm the milk, melt the butter, then mix everything together. Knead until smooth—about 5 minutes by hand or 3 in a mixer.
- Let it rise: Cover the dough and let it double in size. This takes ~1 hour, or you can cheat with a warm oven.
- Roll it out: Punch down the dough, roll it into a rectangle, and slather on melted butter, then the cinnamon-sugar mix.
- Slice and bake: Roll it up, cut into 9–12 pieces, and bake at 375°F for 20–25 minutes until golden.
- Glaze and devour: Drizzle the glaze over warm rolls.
Try not to eat them all in one sitting (good luck).
How to Store Leftovers (If They Exist)
Room temperature: Cover tightly for 2 days. Microwave for 10 seconds to revive. Freeze unbaked rolls for up to 3 months—just thaw and bake later.
FYI, they’re best fresh, but we won’t judge if you eat them cold.
Why This Recipe Is a Game-Changer
Homemade beats store-bought every time. No preservatives, no weird aftertaste, and you control the sugar. Plus, the bragging rights?
Priceless. It’s also a killer gift—bring these to a party, and you’ll instantly become everyone’s favorite person.
Common Mistakes to Avoid
- Over-flouring the dough: Sticky dough is better than dry, tough rolls.
- Skimping on rise time: Patience, young Padawan. Rushed dough = dense rolls.
- Burning the filling: If your rolls brown too fast, tent with foil.
Swaps and Tweaks
- Vegan? Use plant-based milk, butter, and an egg substitute like flaxseed.
- Gluten-free? Swap in a 1:1 GF flour blend.
- Extra decadent? Add chopped nuts, raisins, or a caramel drizzle.
FAQs
Can I make these ahead?
Yes!
Prep the rolls the night before, refrigerate, and bake in the morning. Or freeze unbaked rolls for later.
Why didn’t my dough rise?
Your yeast might be dead (RIP). Test it in warm water with a pinch of sugar—if it doesn’t bubble, replace it.
Can I use margarine instead of butter?
Technically yes, but IMO, butter tastes better.
Margarine works in a pinch, though.
Final Thoughts
This recipe is stupidly easy for how impressive it is. Whether you’re bribing coworkers, impressing a date, or just treating yourself, these cinnamon rolls deliver. Now go preheat your oven—your taste buds are waiting.
Printable Recipe Card
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