Soft & Simple Cinnamon Rolls from Scratch

Easy cinnamon rolls flood the kitchen with sweet, buttery warmth the moment the oven door opens. This version is soft, pillowy, and forgiving—perfect for busy mornings or a relaxed weekend bake. After testing this dough eight times with different flours and rise times, I settled on a method that gives reliable tenderness, deep cinnamon flavor, and a glaze that melts into every spiral. I developed parts of this technique while working in a high-volume bakery and adapted it for home cooks so you won’t need a stand mixer or fancy gadgets. Read on for clear steps, metric and imperial measures, and tips that prevent the most common failures.

Why this recipe works

• Dough balance: a moderate-sugar, moderate-fat dough keeps rolls tender without collapsing during the rise.
• Warm milk and a short ferment let the yeast develop flavor while staying fast—no all-day schedule needed.
• A butter-sugar filling that stays moist but not greasy ensures clean spirals and even sugar browning.
• Cream-cheese glaze cut with a touch of milk so it soaks in without weighing down the rolls.
• Tested with both all-purpose and higher-protein flour; the method tolerates small ingredient variations.

Ingredients breakdown

• All-purpose flour 480 g (4 cups): Provides structure while keeping the crumb soft. If you prefer slightly chewier rolls, swap 50 g (1/3 cup) for bread flour.
• Granulated sugar 50 g (1/4 cup): Feeds the yeast and sweetens the dough. Do not double—too much sugar can weaken gluten.
• Instant yeast 7 g (1 packet): Works quickly without proofing. If using active dry yeast, proof it in warm milk first.
• Kosher salt 8 g (1 1/2 tsp Diamond Crystal or 1 tsp Morton’s): Salt controls fermentation and strengthens dough. If using Morton’s, reduce by 1/4 tsp.
• Whole milk 240 ml (1 cup), warmed to 40–43°C (105–110°F): Feeds yeast and enriches the dough. Do not exceed 49°C (120°F) or you’ll kill the yeast.
• Unsalted butter 57 g (4 tbsp), melted and cooled slightly: Adds tenderness and helps browning.
• Large egg 1 (50 g): Adds richness and structure.
• Filling: Unsalted butter 113 g (1/2 cup), softened; light brown sugar 150 g (3/4 cup packed); ground cinnamon 15 g (3 tbsp); pinch of salt—the butter binds the sugar and cinnamon so the filling rolls smoothly.
• Glaze: Cream cheese 115 g (4 oz), unsalted butter 57 g (4 tbsp) softened, powdered sugar 240 g (2 cups), vanilla 1 tsp, milk 15–30 ml (1–2 tbsp) to thin—cream cheese gives a tangy counterpoint to the sweet roll.

Substitutions with impact warnings:

• Milk: Use 240 ml (1 cup) unsweetened plant milk for a dairy-free version, but rolls will brown less and flavor will be slightly different.
• Butter: Replace with coconut oil for dairy-free; texture will be slightly denser.
• Sugar: Using honey or maple syrup changes moisture and browning; reduce other liquids by 1–2 tbsp.
• Gluten-free: Replace flour with a 1:1 GF blend and add 1 tsp xanthan gum; expect a denser roll and different rise.

Essential equipment

• Mixing bowl (large) or stand mixer with dough hook. Hand mixing is fine for this quantity.
• Rolling pin.
• 9×13-inch (23 x 33 cm) baking pan — larger pans make flatter rolls; don’t use a smaller pan or the filling will overflow.
• Bench scraper or sharp knife for cutting rolls.
• Instant-read thermometer to check milk and finished center temperature if desired.
• Oven thermometer is helpful if your oven runs hot or cold.
• If you don’t own a stand mixer, mix by hand for 6–8 minutes on a floured surface until smooth.

Step-by-step instructions

Time: Prep 30 minutes; Cook 20 minutes; Inactive 1 hour (rising); Total about 1 hour 50 minutes. Serves 12.

Step 1: Warm the milk and activate ingredients

Warm 240 ml (1 cup) whole milk to 40–43°C (105–110°F) and stir in 50 g (1/4 cup) granulated sugar until dissolved, about 1 minute. Sprinkle 7 g (1 packet) instant yeast over the top and let sit 2 minutes. If using active dry yeast, proof for 5–7 minutes until foamy.

Step 2: Mix the dough

In a bowl combine 480 g (4 cups) all-purpose flour and 8 g (1 1/2 tsp Diamond Crystal kosher salt). Whisk together. Add the milk-yeast mixture, 57 g (4 tbsp) melted butter, and 1 large egg. Stir until a shaggy dough forms, about 30 seconds. Do not overmix; knead briefly to bring the dough together, about 2–3 minutes by hand or 4 minutes in a stand mixer.

Step 3: Knead and first rise

Knead until the dough is smooth and slightly tacky, about 5–7 minutes by hand or 5 minutes in a mixer. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes depending on room temperature. Dough should feel pillowy and spring back slowly when pressed.

Step 4: Roll, spread filling, and shape

On a lightly floured surface, roll dough into a 40 x 30 cm (16 x 12 in) rectangle. Spread 113 g (1/2 cup) softened unsalted butter evenly, leaving a 1 cm (1/2 in) border. Sprinkle 150 g (3/4 cup) packed light brown sugar mixed with 15 g (3 tbsp) ground cinnamon and a pinch of salt. Roll tightly from the long edge into a log, about 30 cm (12 in) long. Trim ends and cut into 12 equal rolls with a bench scraper, about 2.5 cm (1 in) thick.

Step 5: Final rise and bake

Arrange rolls cut-side up in a 9×13-inch (23 x 33 cm) pan, leaving a little space between them. Cover and let rise 25–35 minutes until puffy and nearly doubled. Preheat oven to 190°C (375°F). Bake 18–22 minutes until tops are golden brown and center reaches a soft set. Watch carefully—baking time can vary by oven.

Step 6: Make the glaze

While rolls bake, beat 115 g (4 oz) cream cheese with 57 g (4 tbsp) softened butter until smooth. Add 240 g (2 cups) powdered sugar, 1 tsp vanilla, and 15–30 ml (1–2 tbsp) milk to reach spreadable thickness. Taste and adjust for sweetness.

Step 7: Finish and serve

Remove rolls from oven and let sit 5 minutes. Spread glaze generously while warm so it melts into spirals. Serve warm for best texture.

Expert Tips & Pro Techniques

• Common mistake: Overproofing. If rolls collapse or become flat, the dough rose too long. Keep an eye on the rise and bake when rolls are puffy, not fully doubled.
• Temperature control: Use water or milk between 40–43°C (105–110°F) to activate yeast. Cooler temps slow the rise; hotter temps kill yeast.
• Scaling up: To double the batch, divide dough into two bowls and bake in two pans. Crowding one pan hurts oven circulation and baking evenness.
• Make-ahead: Prepare through the shaping step, cover the pan tightly, and refrigerate overnight. Bake directly from the fridge; add 5–8 minutes to baking time.
• Professional trick: For extra lift, give the shaped rolls a short cold-rest in the fridge (15–20 minutes) before the final rise. This firms the butter and preserves spiral definition.
• Frosting texture: If glaze becomes too thick after chilling, warm it briefly in a microwave for 5–10 seconds and stir.

Storage & reheating

• Refrigerator: Store cooled rolls in an airtight container or covered pan for up to 3 days. Keep frosting separate if you prefer fresher topping.
• Freezer: Freeze unglazed rolls in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and bake 5–8 minutes at 175°C (350°F) to refresh.
• Reheating: Warm individual rolls in a 175°C (350°F) oven for 8–10 minutes or microwave for 20–30 seconds on medium. For best texture, use the oven method to revive crisp edges and a soft center.

Variations & substitutions

• Vegan version: Use 240 ml (1 cup) unsweetened plant milk + 2 tbsp neutral oil for the milk and butter; use a vegan cream cheese for the glaze. Expect slightly different browning and a softer crumb.
• Biscoff twist: Swap the brown sugar filling for 150 g (1/2 cup) Biscoff cookie butter spread and sprinkle 60 g (1/2 cup) crushed speculoos cookies before rolling. Keep dough and bake time the same.
• Apple-cinnamon rolls: Add 150 g (1 cup) finely chopped apple sautéed briefly with 1 tbsp sugar and cinnamon to the filling. Drain apple juices before adding to prevent sogginess.
• Gluten-free: Use a cup-for-cup gluten-free flour blend and add 1 tsp xanthan gum. Allow a slightly longer rise and expect a denser roll; baking time may increase by 3–5 minutes.

Serving suggestions & pairings

• Brunch: Serve with scrambled eggs and smoked bacon for a sweet-salty contrast.
• Drinks: Pair with strong coffee or chai tea to balance sugar.
• Garnish: Sprinkle with flaky sea salt or toasted chopped nuts for texture.
• Try alongside a savory bake such as cinnamon-crunch soft pretzels for a themed brunch spread.

Nutrition information (per serving)
Serving size: 1 roll. Makes 12 rolls.

• Calories: 420 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Cholesterol: 65 mg
• Sodium: 300 mg
• Total Carbohydrates: 58 g
• Dietary Fiber: 1.5 g
• Sugars: 24 g
• Protein: 6 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 instead of fluffy?
A: Most often this is due to under-kneading or underproofing. Knead until the dough is smooth and elastic, and allow the dough to double in a warm spot. Also check yeast freshness.

Q: Can I make this without eggs?
A: Yes. Replace one large egg with 60 g (1/4 cup) unsweetened applesauce or a flax-egg (1 tbsp ground flax + 3 tbsp water, rest 5 minutes). Expect a slightly different crumb.

Q: Can I double this recipe for a crowd?
A: Yes. Divide dough into two bowls and bake in two 9×13-inch pans or larger sheet pans. Avoid overfilling a single pan.

Q: Can I prepare the rolls the night before?
A: Absolutely. Shape the rolls, cover tightly, and refrigerate overnight. Bake straight from the refrigerator in the morning; add 5–8 minutes to the bake time.

Q: How long do cinnamon rolls keep in the fridge?
A: Stored in an airtight container, they keep well for up to 3 days. Reheat in a 175°C (350°F) oven for best results.

Q: Is this the same as a cinnamon roll recipe that uses long fermentation?
A: No—this method favors a shorter, fresher rise for speed. Long-fermented doughs develop more complex flavor but require more planning.

Q: Can I freeze these after baking?
A: Yes. Freeze unfrosted or frosted rolls in airtight bags for up to 2 months. Thaw in the fridge and warm before serving.

Conclusion

If you want an alternate technique focusing on a single-rise shortcut, this Sally’s Baking Addiction one-rise method offers a quick approach with clear photos. For a more classic, soft-and-fluffy tutorial with step photos, see the tested method at Broma Bakery’s soft & fluffy guide.

Soft & Simple Cinnamon Rolls

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• Author: sadka
• Total Time: 110 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Easy cinnamon rolls that are soft, pillowy, and perfect for any occasion with a deep cinnamon flavor and a melt-in-your-mouth glaze.

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Ingredients

Scale 1x2x3x

• 480 g (4 cups) all-purpose flour
• 50 g (1/4 cup) granulated sugar
• 7 g (1 packet) instant yeast
• 8 g (1 1/2 tsp) kosher salt
• 240 ml (1 cup) whole milk, warmed
• 57 g (4 tbsp) unsalted butter, melted
• 1 large egg
• 113 g (1/2 cup) unsalted butter, softened (for filling)
• 150 g (3/4 cup packed) light brown sugar (for filling)
• 15 g (3 tbsp) ground cinnamon (for filling)
• Pinch of salt (for filling)
• 115 g (4 oz) cream cheese (for glaze)
• 57 g (4 tbsp) unsalted butter, softened (for glaze)
• 240 g (2 cups) powdered sugar (for glaze)
• 1 tsp vanilla (for glaze)
• 15–30 ml (1–2 tbsp) milk (for glaze)

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Instructions

1. Warm the milk to 40–43°C (105–110°F) and stir in sugar until dissolved. Sprinkle yeast on top and let sit for 2 minutes.
2. Combine flour and salt in a bowl. Add milk-yeast mixture, melted butter, and egg. Stir until shaggy dough forms.
3. Knead the dough until smooth and slightly tacky, about 5–7 minutes. Let rise in a warm spot until doubled, about 45–60 minutes.
4. Roll dough into a rectangle, spread softened butter, then sprinkle with a mixture of brown sugar, cinnamon, and salt. Roll tightly and cut into 12 rolls.
5. Arrange rolls in a baking pan, let rise for 25–35 minutes. Preheat oven to 190°C (375°F) and bake for 18–22 minutes until golden brown.
6. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk to reach desired glaze consistency.
7. Spread glaze over warm rolls and serve immediately.

Notes

For best results, keep an eye on the rise to avoid overproofing and ensure rolls are baked when puffy.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 420
• Sugar: 24g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 1.5g
• Protein: 6g
• Cholesterol: 65mg

Written by Anna

Anna is a professional recipe developer and food writer at Al3abFun. With over 8 years of experience in recipe development and food styling, she specializes in creating approachable, tested recipes that bring families together around the dinner table. Anna holds a culinary arts certification and has been featured in various food publications. Every recipe on Al3abFun is triple-tested in her home kitchen to ensure perfect results every time.

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