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Cinnamon rolls are one of the most special breakfast breads and so fun to bake homemade. Here is the soft glazed cinnamon rolls recipe of our dreams! Get all of the tips and step-by-step instructions for soft, pillowy rolls. No mixer needed, easily expands for more!
On most major holidays, I have cinnamon roll needs. I turn to my soft, fluffy cinnamon rolls recipe for the worth-it indulgence that is a morning of fresh baked goodness. They elevate any breakfast or brunch, especially on special occasions like Christmas morning.
And yes, warm rolls are possible in the morning without getting up at 5 a.m.! Simply give the batch a cold dough rise in the refrigerator overnight, then next morning bring to room temperature and bake. The glaze is pretty, flavorful, and so easy to make. The recipe overall is so do-able, this I promise, in a quantity thatโs manageable and expandable. Hereโs how to, from preparing the dough to adding that irresistible glaze!
Cinnamon Roll Dough
To make perfect cinnamon rolls, you need to start with a great cinnamon roll dough recipe. I love mine because it results in a soft roll from a special ingredient that gives it a lot of flavor.
Ingredients
- Dough Ingredients:
- Bread flour
- Warm water or milk (around 110ยฐF)
- Melted butter
- Yogurt. Yes! Yogurt provides great flavor and is a tenderizing ingredient in baking.
- Granulated sugar
- Instant yeast. This is also known as rapid rise yeast, a faster acting yeast than active dry yeast, which is helpful for the rise in the rich dough.
- Salt
- Large eggs
- Cinnamon Filling:
- Brown sugar. Light or dark brown sugar are equally good here and interchangable.
- Ground cinnamon
- Melted butter
- Easy Glaze:
- Confectioners’ sugar
- Vanilla extract. I also include orange blossom water and/or rose water. Try it! So fragrant and special.
- Ground Cinnamon
- Touch of water (start with 1 teaspoon)
Preparing the Dough and pan
Line the bottom of a 13x9x2-inch pan with parchment. I make six large rolls that donโt touch each other in this size pan. To make rolls that connect and pull apart, use a smaller 9-inch round or square pan.
In a large mixing bowl (or the bowl of a stand mixer), combine the yeast, warm water, melted butter, and sugar. Beat in the eggs. Stir in the salt and gradually add in the flour, one cup at a time, mixing on low speed until combined.
Kneading the Dough
Once all the flour is added, use the dough hook attachment of your stand mixer or a wooden spoon to knead the dough until it becomes a smooth, elastic ball. If you’re working by hand, turn the dough onto a lightly floured surface and knead for about 8-10 minutes.
For best results, aim for a slightly sticky dough that is soft but no longer sticks to your hands. Should your dough be too sticky, gradually add more flour, ensuring not to overdo it as this can make your rolls dense.
The First Rise
Once kneading is complete, shape the dough into a ball and place it in a greased bowl. Cover the bowl tightly with plastic wrap and let it rise in a warm place until doubled in size, which should take about 1-2 hours.
Shaping Your Cinnamon Rolls
After your dough has risen perfectly, punch it down to release the air, then turn it out onto a lightly floured work surface. Roll the dough into a large rectangle (approximately 16×24 inches).
Adding the Cinnamon Filling
Spread your softened butter across the top of the dough, leaving a small border around the edges. In a separate bowl, mix together the brown sugar and cinnamon, and then sprinkle this mixture evenly over the butter.
Rolling and Cutting
Now it’s time to roll! Starting from the long edge, carefully roll the dough into a tight log. Use a sharp knife to cut this log into 12-15 equal-sized rolls. Place the unbaked rolls into a greased baking dish, ensuring they have enough space to rise again.
The Second Rise
Cover the cinnamon rolls with aluminum foil or a clean kitchen towel and let them rise again in a warm place until they become puffy, which should take about 30-45 minutes.
Baking the Rolls
Preheat your oven to 350ยฐF (175ยฐC). Once ready, bake the rolls for 25-30 minutes or until they are golden brown. Enjoy the wonderful aroma wafting through your kitchen as they bake!
Making the Glaze
While the rolls cool slightly, prepare your creamy frosting. In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy. Adjust the consistency if needed until it reaches your desired thickness.
Frosting Your Rolls
Once the cinnamon rolls are finished baking, let them cool for a few minutes and then drizzle the glaze on top while they are still warm. This allows the glaze to melt slightly into each roll, creating deliciously gooey goodness.
Can I make cinnamon rolls ahead of time?
Very easily! Make the rolls all the way to just before the first rise. Cover and refrigerate overnight. In the morning, early!, bring the rolls to room temperature, which also allows them to continue to rise. This takes a couple of hours. Then proceed with baking and glazing.
Tips for Making Great Cinnamon Rolls
- Make sure the yogurt, eggs, and butter are all warm/room temperature. Your dough performs (rising and shaping) much better when the ingredients are not cold.
- A simple trick to bring cold eggs to room temperature: immerse them in a bowl of warm water for a few minutes.
- No mixer is needed for this recipe! I love the manageable quantity of dough in my recipe and I enjoy mixing and kneading this soft dough by hand. But if you have a mixer and would like to use it, by all means do. Reduce 10-minute kneading time to 5 minutes.
- A rolling pin is useful for rolling the dough into a large rectangle. If you donโt have one, you can gently stretch, pat out, and pull the dough to make the rectangle. Or try a wine bottle as a substitute! A lack of a rolling pin shouldnโt stop you from making these rolls!
- Can you use cream cheese frosting instead of the glaze? Yes, delicious! In a medium bowl, beat together 8 oz. softened cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons heavy cream or milk until smooth and creamy. Adjust the consistency and sweetness by adding more confectioners’ sugar or heavy cream (or milk) as needed until it reaches your desired thickness.
FAQs
Bread flour is hands down the best for structure and texture. Bread flour can be found in most every grocery store right near the rest of the flours. You can use all-purpose flour instead and the results will still be very good.
The dough is enriched with butter and yogurt, which means it can use a little help rising. That is why my recipe calls for instant yeast, which activates more quickly than active dry yeast. Can you still use active dry yeast? Absolutely; start by activating it. In a small bowl, combine warm water (about 110ยฐF) with a tablespoon of sugar and sprinkle the active dry yeast over the top. Allow this to sit for about 5-10 minutes until it becomes frothy. This indicates that your yeast is active and ready to use. Add it to the liquid in the initial steps of making the dough.
More Recipes for Breakfast
My baked eggs are so pretty and delicious for a special brunch (or breakfast for dinner…).
Try your hand at this beautiful, delectable Christmas Breakfast Wreath roll.
Best Cinnamon Rolls Recipe
Ingredients
For the dough:
- 2 teaspoons instant yeast
- 1/4 cup water, warm, 105ยฐ to 110ยฐ F
- 1/4 cup granulated sugar
- 1/2 cup whole milk plain yogurt, room temperature
- 1 teaspoon salt
- 4 tablespoons butter, very softened
- 2 large eggs, room temperature
- 3 cups bread flour
- 1 teaspoon oil, any type, to coat the bowl and dough
For the filling:
- 1 cup light brown sugar
- 1 teasoon ground cinnamon
- 3 tablespoons butter, melted
For the glaze:
- 2 cups confectioners' sugar
- 1/4 teaspoon rose water
- 1/4 teaspoon orange blossom water
Instructions
- In a large mixing bowl, combine the yeast, water, granulated sugar, yogurt, salt, butter, and eggs. Whisk to mix thoroughly.
- Add 1 cup of the bread flour and stir with a wooden spoon. Add the remaining 1 1/2 cups of bread flour and stir to make a shaggy mass. Dust the counter with some of the remaining 1/2 cup flour. Turn the dough out onto the counter and dust with more of the remaining flour. Knead to form a ball, adding more flour as needed just until smooth. Allow the dough to rest 10 minutes, then knead for 5 minutes to create a smooth, soft dough ball.
- Clean out the mixing bowl just used and brush all over with the teaspoon of oil. Add the dough and coat entirely with oil by flipping the ball around the bowl. Cover with plastic wrap and a towel and set aside to rise until doubled in bulk, about 1-2 hours.
- Make the filling. In a small bowl stir the brown sugar and cinnamon.
- Roll out the risen dough on a lightly floured work surface to a 10"x20" rectangle. Brush with the melted butter and sprinkle evenly with the brown sugar-cinnamon mixture. Starting with the short side, roll the rectangle into a log. Pinch the open ends together to seal.
- Use a large, sharp knife to cut the log into six equal pieces (make five cuts). Press down with the knife rather than sawing.
- Place each piece swirl-side-up several inches apart in the prepared baking pan. Make the pieces even and round by shaping them here and there where needed. Cover loosely and set aside to rise until puffy and large, about 1-2 hours.
- Heat the oven to 350ยฐ F. Once they have risen, bake the rolls for 25-30 minutes, until golden with an internal temperature of 200ยฐ F (take the temp the same way you would a piece of meat). If the center of the rolls pops up higher than you'd like, simply pat them down gently with a flat metal spatula during baking.
- Mix the glaze in a small bowl by whisking the confectionersโ sugar, flower waters, and a touch of water. The glaze should drizzle slowly from the spoon.
- Allow the rolls to cool for 10 minutes, then pour the glaze evenly over each roll. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
