Nothing says comfort baking like a tray of warm cinnamon rolls coming out of the oven, covered in a glossy layer of vanilla icing. These rolls are pillowy soft, rich with buttery cinnamon sugar, and finished with a sweet glaze that melts into every spiral. They are perfect for weekend breakfasts, holiday brunches, or any time you want a bakery-style treat at home.
This recipe uses a simple yeast dough that can be made in one bowl and rolled out in just a few minutes. A generous layer of cinnamon, butter, and brown sugar creates the classic swirl, while the creamy icing on top adds the final touch of sweetness. Serve them warm and gooey straight from the pan and watch them disappear in minutes.
Ingredients
For the dough
- 1 cup warm milk (about 40–43°C / 105–110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted and slightly cooled
- 1 large egg + 1 egg yolk, room temperature
- 3½–4 cups all-purpose flour, plus extra for rolling
- 1 teaspoon fine salt
For the cinnamon filling
- ½ cup unsalted butter, very soft
- 1 cup light brown sugar, packed
- 2½ tablespoons ground cinnamon
- 1 teaspoon vanilla extract (optional)
For the vanilla icing
- 1½ cups powdered sugar, sifted
- 3–4 tablespoons warm milk or cream
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Activate the yeast
In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the surface and let it sit for 5–10 minutes until foamy. If the mixture does not foam, the yeast may be inactive and should be replaced. - Make the dough
Add the melted butter, whole egg, and egg yolk to the yeast mixture and whisk until smooth. Stir in the salt. Gradually add 3½ cups of flour, mixing with a wooden spoon or dough hook until a soft dough forms. If the dough feels very sticky, add a little more flour, 1 tablespoon at a time, until it is soft but manageable. - Knead and rise
Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes, or knead with a dough hook for 4–5 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1–1½ hours, or until doubled in size. - Prepare the filling
While the dough is rising, stir together the brown sugar and cinnamon in a small bowl. Set aside the softened butter for spreading and the vanilla if using. - Shape the rolls
Once the dough has doubled, punch it down gently to release the air. Roll it out on a lightly floured surface into a large rectangle, about 35×45 cm (14×18 inches). Spread the softened butter evenly over the dough, reaching right to the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter and gently press it into the dough with your hands. - Roll and slice
Starting from the long side, roll the dough up tightly into a log. Use a sharp knife or piece of unflavored dental floss to cut the log into 12–15 equal slices. Arrange the slices in a greased baking dish, leaving a little space between them to rise. Cover loosely and let the rolls rise again for 30–40 minutes, until puffy and nearly doubled. - Bake
Preheat the oven to 180°C (350°F). Bake the cinnamon rolls for 22–28 minutes, or until golden brown on top and cooked through in the center. If the tops brown too quickly, tent the pan loosely with foil for the last few minutes. - Make the icing
In a medium bowl, whisk together the powdered sugar, melted butter, vanilla, salt, and 3 tablespoons of warm milk or cream. Add a little more milk if needed until the icing is smooth and pourable but still thick. - Glaze and serve
While the rolls are still warm, generously drizzle or spread the icing over the top. The heat will melt the glaze slightly so it seeps into every swirl, giving that classic gooey cinnamon roll texture. Serve warm for the best flavor and texture.
Serving and storage
Enjoy these soft homemade cinnamon rolls fresh on the day they are baked for the ultimate experience. Leftovers can be stored covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat briefly in the microwave or oven to bring back their soft, fluffy texture. These rolls also freeze well: wrap them tightly, freeze for up to 2 months, then thaw and warm before serving.