Homemade Cinnamon Rolls Recipe
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Soft and tender, this homemade cinnamon rolls recipe makes the perfect breakfast treat for your family. Make a batch on weekends or holidays for smiles all around.
We absolutely love pastries for breakfast. Especially when they taste like this soft and tender cinnamon roll recipe, our overnight cinnamon brioche rolls, and our cinnamon twist bread recipes. If you’re a sourdough baker, you’ve got to try our overnight cinnamon rolls!
If you’ve always wanted to make an amazing recipe for homemade cinnamon rolls but didn’t know where to start, we are going to lay it all out step-by-step in this post. You will become a pro in no time!
Why You’ll Love This Recipe for Cinnamon Rolls
- So incredibly soft. This recipe makes a soft and tender dough just like Grandma made. They’ll melt in your mouth!
- Huge Recipe. Makes three dozen rolls and may actually make up to 40 big fluffy rolls.
- Convenient. Can be made ahead. Freezes great.
- Customizable. Filling, frosting, and glazing changes to make your own.
- Perfect for Gifting. Rolls can be baked in any baking dish and make a heartfelt gift.
This recipe makes up to 36 rolls (3 9×13 pans). They freeze great, but it has come to the Hostess’ attention that it was helpful to scale the recipe down to 1 pan. We’ve added a separate recipe card for one pan at the end of this article.
Ingredients You’ll Need for This Homemade Cinnamon Rolls Recipe
Cinnamon Roll Dough Ingredients
Whole Milk – We use whole milk. It adds richness to the recipe and the additional fat makes baked goods soft and tender. Milk provides the liquid that we need in this recipe and it works with other ingredients that help our baked goods rise and become light and tender. You can use any variety of milk for this recipe but your results could vary.
Shortening – Shortening has a higher melting point than butter, so baked goods made with shortening are less likely to flatten and sink in the oven. It also helps keep our baked goods soft and contributes to browning. You can substitute shortening for butter by adding about 2 tablespoons of water per cup of shortening.
Bread Flour – Has a higher level of protein than all-purpose flour giving baked goods structure and elasticity, which we need for our Cinnamon Twist bread. It also gives our baked goods a chewier texture. You can substitute with all-purpose flour. However, bread flour absorbs more liquid than all-purpose flour so you may have to reduce the amount of liquid in this recipe so the dough doesn’t become overly sticky.
Instant yeast – Instant yeast has smaller granules that allow it to work without activating it when combined with liquid. You can purchase packets or the jar. Either will work. The recipe calls for two teaspoons, which is equal to one packet.
Salt – You can use any salt. Our preferences are Kosher salt or Fine sea salt which we feel dissolves better with a less likely chance of salt pockets in our baked goods.
Eggs – Using fresh grade A large eggs creates structure and stability within the batter and adds moisture.
Unsalted Butter – We use real butter but you can substitute it with a butter substitute. That may affect the flavor, however. You want the butter to be at room temperature meaning that when pressed with your finger it leaves a dent, not melted or runny. Creaming
Brown Sugar We prefer dark brown sugar which has a deeper molasses flavor compared to light brown sugar. However, you can use either. They’re interchangeable.
Ground Cinnamon – We’ve found that Saigon Cinnamon is a good variety for our baking. If you’re sensitive to cinnamon, this article explains the difference.
Vanilla Extract – We prefer pure vanilla extract. However, you can use imitation vanilla extract if that’s what you have.
How To Make Cinnamon Rolls
Mix the Dough.
First, you will heat the milk in a saucepan and add sugar and shortening. Then you will mix all of the ingredients together in a large mixing bowl following the step-by-step instructions included on the recipe card.
Let the Cinnamon Roll Dough rise.
Cover and allow the dough to rise in a warm non-drafty area for 1 to 1-1/2 hours.
Roll out the dough for your homemade cinnamon rolls recipe.
On a floured surface, roll the dough out until it measures 12 to 14 inches wide, 3 feet long, and 1/2 inch thick.
Add the filling.
Brush the rolled dough with melted butter. Sprinkle the dough with the brown sugar and cinnamon, covering the dough completely. Rub the butter, cinnamon, and brown sugar together until it resembles a paste.
Roll up the dough.
Create a roll by turning the dough toward you. You want the roll tight enough to hold together when you slice it but not so tight that it won’t allow the dough to rise.
Slice into rolls.
Cut the roll into 1/2-inch slices with a sharp knife or dental floss.
Let the cinnamon rolls rise.
Allow rolls to rise for another 30 minutes in the greased baking dishes.
Bake your rolls.
Bake at 350 °F for 20 minutes. Remove pan from oven and allow to cool completely.
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Frost the rolls.
Mix up your cinnamon roll icing recipe while you wait for the homemade cinnamon rolls to cool.
Variations
- Add raisins or nuts to the filling.
- Garnish with crushed nuts.
- Frost with peanut butter frosting or cream cheese frosting! Yum!
Frequently Asked Questions
What is the best flour to use for cinnamon rolls?
Bread flour! Bread flour makes these rolls soft and fluffy. You can substitute with all-purpose flour but I don’t recommend it. The density of these rolls will come out heavier.
Why are my cinnamon rolls not fluffy?
Make sure you allow the dough to rise according to the recipe instructions. If you don’t, the rolls will not be fluffy. It’s also important that your yeast be fresh.
Do you roll cinnamon rolls tight or loose?
Roll the dough gently but not loosely, and then pinch the seam closed. You want it tight enough that when you slice the rolls, they don’t unroll but loose enough that they have room to rise. If the rolls are rolled too tight, the centers can pop up and over the roll while baking.
How To Reheat & Store Homemade Cinnamon Rolls Recipe
Best way to store this Homemade Cinnamon Rolls Recipe
Baked cinnamon rolls can be kept in an airtight container or sealed plastic baggy at room temperature for up to one week.
Can I freeze Homemade Cinnamon Rolls?
Yes. You can freeze cinnamon rolls frosted or unfrosted, baked or unbaked.
Freeze unbaked cinnamon rolls after they’re sliced and before the final rise. Thaw unbaked rolls in the refrigerator overnight in the pan you choose to bake them in. Remove the rolls from the refrigerator and allow the rolls to rise until light and fluffy. 30 minutes to 1 hour.
To freeze baked cinnamon rolls, with or without frosting, you can freeze them in the pan or individually.
Thaw at room temperature when you are ready. To freeze individual cinnamon rolls, spread them out on a parchment-lined baking sheet until they are frozen.
Then place them in an airtight container, and they will stay separate so that you can remove one at a time as needed.
Individually frozen cinnamon rolls without frosting can be thawed in the microwave for thirty seconds at a time until they are ready to eat. Add the frosting if desired.
Cinnamon rolls with frosting should be thawed at room temperature since the microwave will just melt all of the frosting off. Cinnamon rolls can be frozen for up to three months.
Frosting can also be frozen and thawed with the cinnamon rolls.
How to reheat
Homemade cinnamon rolls can be reheated in the microwave. Start with ten seconds. Add another five to ten seconds, depending on how hot you want your roll. You may need to add more frosting since the microwave will melt whatever is on your roll.
Tips for the perfect Homemade Cinnamon Rolls Recipe
- Store any leftover frosting to spruce up reheated cinnamon rolls.
- Use room temperature ingredients.
- You can bring the egg to room temperature by putting it in a bowl of room-temperature water for 5 minutes. You don’t need to leave it out on the work surface.
- Make sure that you dust your working surface and rolling pin so the cinnamon roll dough doesn’t stick.
- Don’t overheat the milk. Doing so will kill the yeast. I use a candy thermometer.
- Don’t add more flour than you need. The dough should be slightly sticky. Too much flour can make rolls tough.
- Rolls can be baked in any sized container that’s oven-safe. I’ve used round cake pans, pie plates, and even a large lasagna pan. Foil pie tins are perfect for freezing or gifting the rolls.
What to Serve with your Recipe for Homemade Cinnamon Rolls
We grew up eating cinnamon rolls for breakfast or with a bowl of chili.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Homemade Cinnamon Rolls Recipe
Ingredients
Cinnamon Roll Dough Ingredients
- 4 cups whole milk
- 1 cup white granulated sugar
- 1 cup shortening
- 9 cups bread flour total
- 2 tbsp instant yeast
- 2 tsp salt
- 4 eggs
Cinnamon Roll Filling Ingredients
- ½ cup unsalted butter 1 stick
- 3 cups Brown Sugar I used close to 3 cups. You may use more or less.
- ⅓ cup cinnamon Sprinkle 1/4 to 1/2 cup over rolled out dough.
Cinnamon Roll Icing
- ½ cup unsalted butter 1 stick softened to room temperature.
- 1 lb powdered sugar
- 1 pinch salt
- 2 tsps vanilla extract
- 3 tbsp milk enough to make icing spreadable
Instructions
- In a saucepan, heat milk to 180 °F. Add sugar and shortening and continue heating until shortening is melted. Allow the mixture to cool slightly. Over heating will kill the yeast and prevent your dough from rising.
- In a large mixing bowl, combine only 4 cups of the bread flour and the remaining dough ingredients. Combine with warm milk mixture. Mix well. Add 4 eggs, one at a time, mixing well after each addition. Add additional flour one cup at a time until the dough is sticky but manageable (additional 4-5 cups). You don't want it dry and tough. Cover and allow the dough to rise in a warm non-drafty area for 1 to 1-1/2 hours.
- On a floured surface, roll the dough out until it measures 12 to 14 inches wide, 3 feet long, and 1/2 inch thick. Brush the rolled dough with melted butter. Sprinkle the dough with the brown sugar and cinnamon covering the dough completely. Rub the butter, cinnamon, and brown sugar together until it resembles a paste.Create a roll by turning the dough toward you. You want the roll tight enough to hold together when you slice it but not so tight that it will not allow the dough to rise. Cut the roll into 1/2-inch slices with a sharp knife or dental floss.
- Grease baking dishes. I used 3 9×13 pans, 12 rolls per pan. Allow rolls to rise for another 30 minutes in the baking dishes.
- Bake at 350 °F for 20 minutes. Remove pan from oven and allow to cool completely.
Cinnamon Roll Icing
- Add the butter to the bowl of an electric stand mixer fitted with the whisk attachment. Beat until light and fluffym3 to 5 minutes. Add the powdered sugar and mix until combined. Add the vanilla and then the milk 1 tablespoon at a time until the consistency is spreadable.
- Frost completely cool rolls.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
If you enjoyed this recipe, check these out!
Homemade Cinnamon Rolls (1 Pan / 12 Rolls)
Ingredients
- 1⅓ cups whole milk
- ⅓ cups white granulated sugar
- ⅓ cups shortening
- 3 cups bread flour total
- 2 tsp instant yeast
- ½ tsp salt
- 1 egg
Filling
- 3 tbsp unsalted butter melted, for filling
- 1 cup brown sugar for filling
- 2 tbsp ground cinnamon for filling
Icing
- 3 tbsp unsalted butter softened (for icing)
- 1⅓ cups powdered sugar for icing
- 1 pinch pinch of salt for icing
- 1 tsp vanilla extract for icing
- 1 tbsp milk for icing
Instructions
- Heat the milk mixture: In a saucepan, heat 1-1/3 cups whole milk to 180 °F. Add 1/3 cups white granulated sugar and 1/3 cups shortening and keep heating until the shortening melts. Then let it cool down a bit — if it's too hot it will kill the yeast and your dough won't rise!
- Mix the dough: In a large bowl, combine about 1 cup of the 3 cups bread flour (total) with the 2 teaspoons instant yeast, 1/2 teaspoons salt, and the warm milk mixture. Mix well. Add the 1 egg. Add the remaining flour a little at a time until the dough is sticky but you can handle it. You may not need all 3 cups — stop when it just barely stops sticking to your hands.
- First rise: Cover the bowl with a clean towel and let the dough rise in a warm, draft-free spot for 1 to 1½ hours, until it has puffed up nicely.
- Roll out the dough: On a floured surface, roll the dough out to about 12–14 inches wide, 1 foot long, and ½ inch thick. Make sure to flour your rolling pin too so nothing sticks!
- Add the filling: Brush the dough with the melted 3 tablespoons unsalted butter (melted, for filling). Sprinkle on the 1 cups brown sugar (for filling) and 2 tablespoons ground cinnamon (for filling), covering the whole surface. Use your fingers to rub everything together until it looks like a thick paste.
- Roll and slice: Starting from one long side, roll the dough toward you into a tight log. Pinch the seam closed. Cut into ½-inch slices using a sharp knife or a piece of dental floss (the floss trick is amazing and doesn’t squish the rolls!).
- Second rise: Grease one 9×13 baking dish. Place the rolls in the dish and let them rise for another 30 minutes.
- Bake: Bake at 350 °F for 20 minutes, until lightly golden. Remove from the oven and let them cool completely before frosting.
- Make the icing: Beat the softened 3 tablespoons unsalted butter, softened (for icing) until light and fluffy, about 3–5 minutes. Mix in the 1-1/3 cups powdered sugar (for icing) and 1 pinch pinch of salt (for icing). Add 1 teaspoon vanilla extract (for icing) and then the milk (for icing), one tablespoon at a time, until the icing is spreadable. Frost the completely cooled rolls and enjoy!
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
Originally published: December 18,2022. Recently updated on March 28, 2026 by adding 1/3 of the ingredients and instructions for 1 pan of rolls.
Can this recipe be halved? If so, what size pan or pans would I use? Thanks.
Hi, Elaine. Great question. This recipe makes 3 9×13 pans so I added a recipe card at the end of the post for making one pan and have made the adjustments to the ingredients for you. Please let me know if you have any questions.
These were so perfect, I made two pans for our big family breakfast and froze the rest for another time! Thanks!
Thanks, Kathleen. Having these in the freezer is like money in the bank for me.
This recipe is everything you want in a cinnamon roll — soft and fluffy, sweet, cinnamony and sugary, with homemade icing that’s soooo tasty.
Thanks, Eliza! I wish I had one in front of me too!
I’m such a sucker for cinnamon rolls! SO good!
Thank you, Lynn! I am too!
Wow wow wow this recipe is the best
Thank you, Ruth! We love this one too.
This recipe made the perfect gift for my neighbors. They’re already asking for regifts!
Thank you, Sally! I’d love a gift like this too.