Cinnamon Rolls Recipe

All-purpose flour: The main base for the dough, giving it structure and texture.

Active dry yeast: A living ingredient that makes the dough rise and become fluffy.

Warm milk: Helps activate the yeast and adds moisture to the dough.

Sugar: Adds sweetness to the dough and helps feed the yeast.

Butter: Used melted in the dough and softened for spreading, it adds richness and flavor.

Egg: Binds the dough together and adds tenderness.

Salt: Balances the sweetness and enhances flavor.

Brown sugar: Mixed with cinnamon to create the sweet filling inside the rolls.

Ground cinnamon: The key spice that gives cinnamon rolls their signature warm flavor.

Powdered sugar: Used in the glaze to add a sweet, smooth finish.

Milk: Combined with powdered sugar to make the glaze creamy.

Vanilla extract: Adds a hint of extra flavor to the glaze.

One of the most important steps in making these cinnamon rolls is getting the dough to rise just right. After you mix the warm milk, sugar, and yeast, you’ll notice the mixture starts to get frothy or bubbly. This means the yeast is waking up and ready to help your dough grow. Here’s how to make sure this step goes smoothly:

1. Use warm milk—not too hot or cold. If it’s too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate well. Aim for a temperature that feels warm but comfortable on your skin.
2. Stir the sugar into the warm milk before adding the yeast. The sugar feeds the yeast and helps it get bubbly faster.
3. Let the mixture sit for about 5 minutes without stirring. You’ll see bubbles or foam form on top—that’s your sign that the yeast is alive and kicking.
4. If after 5 minutes you don’t see any bubbles, your yeast might be old or the milk temperature was off. It’s okay to start over with fresh yeast and warm milk.

Getting this step right makes the dough soft and fluffy because the yeast creates tiny air pockets as it works. If the yeast doesn’t activate, your rolls might turn out dense and heavy instead of light and airy.

When I first tried this recipe, I accidentally used cold milk and waited for the bubbles that never came. I ended up with flat rolls! Now, I always test the milk temperature on my wrist before adding the yeast, and it makes all the difference. It’s a small step that helps your cinnamon rolls turn out perfectly soft and delicious every time.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the rolls denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and may reduce rising time.

• warm milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor.

• butter, melted - Substitute with coconut oil: Coconut oil is a plant-based fat that provides a subtle coconut flavor.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 2.5 tablespoon water) is a vegan alternative that helps bind ingredients.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• butter, softened - Substitute with margarine: Margarine is a non-dairy alternative that can mimic the texture of butter.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon and adds a warm, spiced flavor.

• powdered sugar - Substitute with coconut powdered sugar: Coconut powdered sugar is a natural alternative with a similar texture.

• milk - Substitute with oat milk: Oat milk is a creamy, non-dairy alternative that works well in glazes.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• Allow the freshly baked cinnamon rolls to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the cinnamon rolls in an airtight container. You can keep them at room temperature for up to two days. If you prefer them warm, a quick zap in the microwave for 10-15 seconds will do the trick.

• If you plan to enjoy them over a longer period, refrigerate the cinnamon rolls. Wrap each roll individually in plastic wrap or aluminum foil to maintain their freshness. Store them in an airtight container or a resealable plastic bag. They will stay fresh for up to a week.

• To freeze, first wrap each cinnamon roll tightly in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn and keeps them fresh for up to three months.

• When you're ready to indulge in your frozen cinnamon rolls, thaw them overnight in the refrigerator. For a quicker option, you can let them sit at room temperature for about an hour.

• To reheat, preheat your oven to 350°f (175°c). Place the cinnamon rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For an extra touch of indulgence, consider making a fresh batch of glaze to drizzle over the reheated cinnamon rolls. This will enhance their flavor and give them that freshly baked feel.

• Preheat your oven to 350°F (175°C). Place the cinnamon rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes until they are warmed through and the glaze is slightly melted.

• For a quick reheat, use the microwave. Place a cinnamon roll on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. This method keeps them moist and soft.

• If you have an air fryer, preheat it to 320°F (160°C). Place the cinnamon rolls in the basket, ensuring they are not overcrowded. Heat for 3-5 minutes, checking frequently to avoid overcooking.

• To reheat on the stovetop, use a non-stick skillet over low heat. Place the cinnamon rolls in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they are warm and the glaze is gooey.

• For a steam method, place the cinnamon rolls in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method keeps them moist and enhances the cinnamon aroma.

• Mixing bowl: A large bowl used to combine ingredients like warm milk, sugar, and yeast, and later to mix in melted butter, egg, salt, and flour.

• Measuring cups: Essential for accurately measuring ingredients such as flour, milk, and sugar.

• Measuring spoons: Used for measuring smaller quantities like yeast, salt, cinnamon, and vanilla extract.

• Whisk: Handy for mixing the yeast mixture and ensuring it's well combined before adding other ingredients.

• Wooden spoon: Useful for stirring the dough as it forms in the mixing bowl.

• Rolling pin: Used to roll out the dough into a rectangle before spreading with butter and sprinkling with sugar and cinnamon.

• Pastry brush: Ideal for spreading softened butter evenly over the rolled-out dough.

• Knife: Used to cut the rolled dough into individual cinnamon rolls.

• Baking dish: A greased dish where the cut rolls are placed to rise and bake.

• Plastic wrap: Used to cover the dough while it rises, keeping it moist and warm.

• Oven: Preheated to 350°F (175°C) for baking the cinnamon rolls to a golden brown.

• Cooling rack: Allows the baked rolls to cool slightly before glazing.

• Small bowl: Used to mix the glaze ingredients like powdered sugar, milk, and vanilla extract.

• Spoon: Useful for drizzling the glaze over the warm cinnamon rolls.

Prepare ingredients in advance: Measure and set out all ingredients like flour, sugar, and butter before starting. This minimizes interruptions.

Use a stand mixer: A stand mixer can save time when mixing the dough, ensuring a smooth and even texture quickly.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Pre-make the glaze: Prepare the glaze while the rolls are baking so it’s ready to drizzle immediately.

Slice with dental floss: Use unflavored dental floss to cut the rolls cleanly and quickly without squishing them.