Cinnamon Rolls

Cinnamon Rolls

I love cinnamon rolls and this weekend these were the perfect comfort food. Or comfort dessert that is.

Dough swirled with butter, brown sugar and cinnamon. Yes, yes. yes.

These are basic cinnamon rolls … basic yum … with vanilla icing. But you can also try these chocolate cinnamon rolls or pumpkin pecan cinnamon rolls if you like them jazzed up a bit.


Prepare the dough and let it rise per the recipe below before rolling it out.

Rolling dough

Then roll it into a roughly 14 X 24 inch rectangular shape.

Brown sugar

Cover with melted butter and brown sugar.

Cinnamon Filling

Then sprinkle on cane sugar and cinnamon.

Cinnamon Roll Filling

Then you are ready to roll. Start from the back and roll toward you to create a long spiraled cylinder.

Cinnamon Roll Dough

Like so. And like so pretty!

Cinnamon Roll Slices

Slice the dough into 18 equal sections about 1 1/4 – 1/2 inches thick.

Butter two square pans and place 9 pieces in each. I like using disposable aluminum pans with lids for these.

Cinnamon Roll Dough Rising

Let the cut rolls rise again in a warm place for about 45 minutes before baking.

Cinnamon Rolls

Remove them from the oven and cover with vanilla icing while the buns are still warm.


Cinnamon Rolls
Yield: 18 cinnamon rolls

Cinnamon Rolls

Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes



  • 1 cup whole milk
  • 5 tablespoons unsalted butter, softened
  • 1/3 cup granulated sugar
  • 2-1/4 teaspoons (1 packet) active dry yeast
  • 4 cups all purpose flour, plus more for rolling
  • 1 teaspoon salt
  • 1 egg


  • 1/2 cup butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1-1/2 tablespoons ground cinnamon


  • 2 cups confectioners’ sugar
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 3-4 tablespoons whole milk


  1. PREPARE THE DOUGH: Heat milk and butter in a small heatproof bowl in the microwave until warm. Stir in sugar.
  2. Transfer milk mixture to the bowl of a stand mixer fitted with the paddle attachment.
  3. Sprinkle yeast on top of warm milk mixture and let rest for 2 minutes. Gently stir together. (Note: temperature of liquid should between 100-110 degrees when using Fleischmann’s and between 120-130 degrees for Red Star active dry yeast.)
  4. Add 3 cups of the flour, salt and egg and mix on low until combined.
  5. Switch to the mixer’s dough hook. Add remaining cup of flour and knead dough for a few minutes until it pulls away from the bowl. If needed, add another tablespoon of flour to help all the dough completely pull away from the sides of the bowl.
  6. Spray a medium bowl with non-stick spray.
  7. Remove dough from mixing bowl. Knead dough a couple of times by hand and then shape into a ball. Place in coated bowl and turn over to coat each side.
  8. Cover bowl with plastic wrap or a clean towel and let rise in a warm spot for 2 to 2-1/2 hours or until the dough doubles in size. If dough reaches top of the bowl, punch down.
  9. FOR THE FILLING: Butter two 8 X 8 inch pans.
  10. Turn the dough out onto a lightly floured work surface. Keep extra flour handy to coat your rolling pin, hands and work surface if needed. Roll into a roughly 14 X 24 inch rectangular shape with the longest side closest to you. Roll so that the dough is almost 1/4 inch thick.
  11. Drizzle melted butter on dough, spread around to coat, leaving about a 1/2 inch uncoated along the edges. Sprinkle both sugars and cinnamon all over surface of the dough.
  12. Starting from the side opposite you, roll dough tightly towards you to form a long cylinder of dough. At the end, pinch the seams together and turn so the long seam side is down. If needed, gently squeeze or shape the dough to help form more equal size cinnamon rolls. Cut dough shape into 18 1-1/2 inch sections with a serrated knife and place nine cinnamon rolls in each pan. There will be a little space between each roll.
  13. Let rolls rise a second time in a warm spot for about 30 minutes.
  14. Preheat oven to 375 degrees and then bake rolls for 15-17 minutes.
  15. COVER WITH TOPPING: While the rolls are baking, prepare the vanilla topping. Sift confectioners’ sugar into a medium bowl. Whisk in melted butter, vanilla and milk until completely smooth. Remove rolls from the oven and pour topping evenly over cinnamon rolls while warm.


  • You can also bake these cinnamon rolls the next morning. After placing cut rolls in the pans, refrigerate overnight. In the morning, let the rolls rise in the pans in a warm spot for the second time (45-60 minutes) before baking.
  • For a maple topping: Make the vanilla topping above and use 1 teaspoon maple flavoring instead of vanilla.
  • For a cream cheese topping: Beat 4 oz softened cream cheese and 2 tablespoons room temperature butter until smooth. Add 2 cups sifted confectioners’ sugar and 1 teaspoon vanilla. Then add 3-4 tablespoons milk until smooth.
  • If you like your topping thicker, add more confectioners’ sugar or thinner, add a little more milk.

Vanilla Glazed



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42 comments on “Cinnamon Rolls”

  1. Any chance you have a video to help those that are trying to learn how to make this?

  2. Hi, could you please share the recipe in grams, thank you.

  3. How would you recommend freezing these rolls?  I’ve made them many times and they are my favorite!  I would love to save some in my freezer to have on hand 

  4. Hi, why do my rolls shrink after they’re baked and have gaps between the layers

  5. Do you remove the cinnamon rolls from the pan after cooking? My rolls get very wet and sticky if i leave them to cool in the pan.

  6. I want this to be my breakfast for the rest of my life! It looks really delicious and though it seems a little bit hard for me to make, I think your step-by-step photos would be really useful in the process.

  7. hi ella brine how are you and why lie

  8. Look so licious :D lets try made it…

  9. made them yesterday…they are the best!!!

  10. These look amazing! I want them right now!

  11. I just tried these. Yum!!!

  12. Hi… can i use instant dry yeast? Do i have to warm my milk and butter if i will use that kind of yeast? Thanks! :)

  13. Can’t wait to make these. Thank you for sharing this one!

  14. You always make delicious food! So jealous that right now I can’t eat any of it. Keep up the amazing work!

  15. Emily mentioned that you can freeze these, too…would you bake them first, or freeze them in the pan after they’ve risen a second time? If you freeze them before cooking, would you cook them frozen or thaw them first? I’m never sure about how/when to freeze things. Thanks!

  16. Just gave it a try, these are DELICIOUS!! We finished one tray in a few minutes, so yummy are they. I’m also gonna try this dough with different fillings. Yum!

  17. Wow, your rolled dough is perfect! Nice!

  18. Selena – It was just a preference.

    MJ – I bought it from Williams-Sonoma a while ago and love it.

  19. Great post, I have to make these! Where did you get your rolling pin? How do you like it?

  20. Is there a reason you use both sugars in the filling? I guess it would be a taste preference thing, or maybe the cane sugar acts chemically different….hmmm, they look absolutely gorgeous. (Lol I leave this to the food scientists)
    Choc chip cookies and cinnamons- My two favorites and I cannot chose one over the other. It’s too satisfying to cut up the dough roll and get perfect, beautiful swirls…
    Thanks for the eye candy, Bakerella!

  21. Yum!! My work had a snow day today because of the “blizzard”, and I need a project to work on today. This looks exactly what I’m in the mood for!! Can’t wait to try this recipe!

  22. Oh My. Must Try!

  23. Makes me so hungry.

  24. Wow! They look perfect! Nice work rolling out and forming your cinnamon rolls!

  25. These look incredible. I kinda wanna eat them all! :)

  26. These look amazing! We are some cinnamon roll loving people in my house!

  27. Nothing beatsthe classics and cinamon rolls are about as classic as it gets! These look divine!

  28. It has an incredible aspect!!
    I need one of this cinnamon rolls! mmmm..

  29. Ok . So what’s the secret of getting them rolled PERFECT? my rolls never look this photoshopped. lol.
    They look amazing by the way.

  30. Definitely one of my favorite FOODS! These look so classic and yummy.

  31. Oh my, these look sooooo yummy! Thanks for sharing the recipe!

  32. These look delicious! I tried them with Nutella once and they were too sweet. This looks better with the sugar and cinnamon. Great photography! ;-)

  33. These are delicious…when you posted the chocolate ones last year, I didn’t have any chocolate on hand, so I made regular ones. We loved them! You can freeze them, too, and they still turn out lovely.

  34. Good thing to bake here in NY, I might get snowed in >:(

  35. They look so delicious, I am going to give them a try.

  36. Yum … Wanna try one of these … Or two????

  37. Uhggg these look amazing. I am officially hungry!!

  38. Yum! These look absolutely delicious (and I love the idea of using a disposable pan). I definitely can’t wait to give these a go.

  39. Those cinnamon rolls look beautiful. What a nice treat to have in the morning with coffee. xo Catherine

  40. Oh these look scrumptious!!! I think I’ll surprise my mom one day with a nice batch of these!

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