The Best Bite of Banana Bread
Discover the ultimate banana bread recipe with tips for moist texture, perfect crust, and easy varia...
180
total time
8
servings
180 kcal
calories
Introduction
Cinnamon rolls have a special place in many kitchens, a morning ritual that fills the house with the scent of butter, sugar, and warm spice. This recipe celebrates the classic combination of a soft yeast dough rolled with a generous cinnamon filling and a creamy frosting that ribbons through every bite. The goal here is to create cinnamon rolls that are fluffy, slightly chewy at the center, and pleasantly sticky along the edges—cookie-soft yet sturdy enough to hold their shape when pulled apart. Whether you are baking for a weekend crowd, family brunch, or an indulgent treat for yourself, the technique remains simple: patient dough, even rolling, careful layering, and a glaze that balances sweetness with tang. The steps are structured to be approachable, with clear timing and practical tips for home bakers of all levels. If you have made muffins or bread before, you already know how yeast behaves when warmed by gentle heat and resting time. The most important ingredient is attention: small details like room temperature butter, not overloading the dough, and giving the rolls enough time to rise before baking. With this recipe, you can enjoy bakery-worthy cinnamon rolls in your own kitchen, anytime you crave comfort and a little indulgence.
Gathering Ingredients
To begin, assemble ingredients for the dough, filling, and frosting. For the dough: all-purpose flour or a mix of bread flour, warm milk, active or instant yeast, eggs, sugar, salt, and melted butter. Some bakers like to use a portion of bread flour for extra structure. The filling requires cinnamon, brown sugar for a rich tone, and softened butter to create a spreadable layer. Vanilla adds warmth, while a pinch of salt sharpens flavor. For the frosting, cream cheese, butter, powdered sugar, and vanilla come together into a glossy glaze. If you prefer sweeter rolls, you can add a touch more sugar to the filling or a light drizzle of glaze after baking. Optional additions such as chopped walnuts or pecans introduce crunch, while a hint of orange zest provides brightness. Prepare the tools: a large mixing bowl, a sturdy wooden spoon or stand mixer with a dough hook, a rolling pin, a sharp knife or dental floss for sectioning, parchment paper, and a baking pan. Measuring cups and a kitchen thermometer help you maintain consistency. Gather everything before you begin so the dough can come together smoothly without stops or last-minute trips to the pantry. For visual inspiration, see the accompanying image showing ingredients laid out neatly before you start.
Preparing the Dough
Dough preparation is the backbone of soft, tender cinnamon rolls. Start by warming the milk to about 110°F (43°C); the warmth helps activate the yeast without cooking it. If you are using active dry yeast, dissolve it in a small amount of the warm milk with a pinch of sugar and let it bloom for about 5 minutes until you see bubbling. If you are using instant yeast, you can mix it directly with the dry ingredients. In a large bowl or the bowl of a stand mixer, combine the flour, sugar, and salt. Add the eggs, melted butter, and the warm milk with yeast, then mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes, or with a mixer using a dough hook for about 6–8 minutes, until the dough is smooth, springy, and passes the windowpane test. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled in size, typically 1 to 2 hours. Punch it down gently, and it’s ready to roll out. If you want a double-rise approach, you can refrigerate the dough after the first rise for several hours to overnight and proceed the next day. The result should be a pliable dough that stretches without tearing. These careful steps ensure a tender, flavorful roll every time.
Making the Filling
The filling is where cinnamon rolls get their signature aroma and flavor. In a small bowl, whisk together granulated sugar, light brown sugar, and ground cinnamon in equal parts for a balanced, toasty spice profile. Melted butter will be spread over the dough to help the filling adhere and to create a luscious mouthfeel as the rolls bake. When the dough is rolled into a large rectangle—roughly 16 by 12 inches—the cinnamon-sugar mixture is sprinkled evenly, leaving a small margin along the edges so the filling sticks. For extra depth, you can add a pinch of salt or a tiny hint of nutmeg, though the classic combination remains faithful to cinnamon and butter. If you like crunch, sprinkle chopped toasted nuts (walnuts or pecans) over the filling. A touch of vanilla or orange zest can be added to the filling for a bright, citrusy note that contrasts the sweetness. The spread should be thick but manageable, allowing a seamless swirl when the dough is rolled. After spreading the filling, roll the dough tightly from the long edge into a log, seal the seam, and cut into evenly sized pieces for uniform baking. This ensures every bite is consistently flavorful and soft. The filling should spread and caramelize slightly as the rolls bake, creating the characteristic swirls of cinnamon.
Rolling, Proofing, and Baking
Carefully roll the dough into a tight log, using the long edge as a guide. Pinch the seam to seal and gently press the log to ensure it is even in thickness. Slice the log into 12 to 16 equal pieces using a sharp knife or dental floss, which provides a cleaner cut than a knife blade. Line a baking pan with parchment paper or grease the pan well, then arrange the slices with the cut sides facing up and a little space between them to allow for expansion. Let the rolls rise again in a warm place until puffy and visibly larger, usually 25 to 40 minutes, depending on room temperature and dough strength. Preheat your oven to around 350°F (175°C) as the rolls finish their second rise. Bake until the tops are golden brown and the centers are set, typically 20 to 25 minutes. The exact time may vary with pan size and oven performance, so start watching at the 20-minute mark. Remove from the oven and transfer to a rack to cool slightly while you prepare the frosting. The aroma of cinnamon will fill the kitchen as the rolls finish baking, signaling that they are ready for glazing.  For a glossy finish, spoon the frosting while rolls are still warm so it melts into the swirls.  Taste and adjust as needed.
Preparing the Frosting
Cream cheese frosting is the classic partner for cinnamon rolls. In a bowl, beat together softened cream cheese and unsalted butter until smooth and creamy. Add powdered sugar gradually, along with a splash of vanilla extract, until your frosting is soft enough to spread but thick enough to hold its shape. For a tangier glaze that cuts through the sweetness, a small squeeze of lemon juice can be added. If you prefer a lighter glaze, you can thin the frosting with milk or heavy cream to a drizzle-able consistency. For a striking finish, drizzle the frosting in a zigzag pattern over the warm rolls so that some of the glaze sinks into the swirls while some sits on top for a glossy sheen. Allow the frosting to set for a few minutes before serving so it adheres nicely to the surface of each roll. The frosting not only adds flavor but also helps to keep the rolls moist as they cool.   If you are making this in advance, you can prepare the frosting ahead of time and refrigerate it; re-whip briefly before serving. If you like variety, try adding a touch of vanilla bean paste or orange zest to the frosting for a citrusy twist.  The frosting should taste pleasantly sweet with a hint of tang, providing the perfect counterpart to the cinnamon-spiced interior.
Serving Tips and Flavor Variations
These cinnamon rolls are best enjoyed fresh, but you can adapt the recipe to suit your schedule. If you want to bake ahead, you can refrigerate the shaped rolls after the second rise, then bake them the next day. You can also freeze unbaked rolls for up to a month; let them thaw and complete their rise before baking. For serving, consider pairing warm rolls with a cup of coffee or a glass of cold milk. If you want to experiment with flavors, try adding a pinch of cardamom to the filling for a slightly exotic note, or swap vanilla in the frosting for almond extract for a nutty twist. A citrus glaze made with orange zest and juice can brighten the profile. If you prefer a richer texture, brush the tops with a little extra melted butter just as they come out of the oven. Finally, consider adding chopped pecans or walnuts to the top for a crunchy contrast. The key is to balance sweetness with aroma and texture, ensuring each bite feels indulgent without being overly heavy. These variations can help you tailor the rolls to seasonal flavors or personal preferences. With a little patience and practice, you’ll perfect a cinnamon roll recipe that rivals bakery favorites and still tastes like home.
Final Presentation and Storage
When the rolls have cooled to a comfortable warmth, plate them with care. A light dusting of powdered sugar, a few extra swirls of frosting, or a small wedge of orange can make the presentation appealing for guests. If you are serving a crowd, keep the rolls warm in a low oven (about 200°F) until ready to serve. Leftovers can be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days. To freeze, place cooled rolls in a single layer on a sheet pan to freeze solid, then transfer to a freezer bag. Reheat gently in the oven or microwave with a splash of milk to restore the soft texture. For a make-ahead approach, you can assemble the rolls, cut them, and refrigerate overnight; bake in the morning for a fresh, warm breakfast. The result is a comforting, reliable treat that fills the kitchen with the aroma of cinnamon and sweet frosting. Enjoy the best of both convenience and homemade flavor with these cinnamon rolls, perfect for weekends or special occasions—complete with a glossy glaze and a tender, pillowy crumb.  The secret is patience, good ingredients, and a touch of bakery-style technique at home.  This final step is all about savoring the comfort of a well-made cinnamon roll, shared with family and friends.
The Best Homemade Cinnamon Rolls
Learn to make fluffy, from-scratch cinnamon rolls with a creamy frosting. Step-by-step guide, tips, and variations for bakery-worthy results at home.
total time
180
servings
8
calories
180 kcal
ingredients
- 3 1/2 cups all-purpose flour 🥣
- 1/4 cup granulated sugar 🍬
- 2 1/4 tsp active dry yeast 🧫
- 1/2 cup warm milk 🥛
- 1/3 cup unsalted butter, melted 🧈
- 1 large egg 🥚
- 1/2 tsp salt 🧂
- 1/2 cup packed brown sugar 🍬
- 2 tsp ground cinnamon 🌪️
- 1 cup powdered sugar 🧁
- 2-3 tbsp milk 🥛
- 1/2 tsp vanilla extract 🥄
instructions
- In a small bowl, warm the milk to just warm to the touch, whisk in 1 tablespoon of sugar, and sprinkle the yeast over the top. Let sit 5-10 minutes until foamy.
- In a large bowl, whisk together flour, remaining 3/4 cup sugar, and salt.
- Stir in the egg and melted butter, then pour in the foamy yeast mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 6-8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise until doubled about 60 minutes.
- Roll the dough into a rectangle about 16x12 inches. Spread the melted butter over the surface.
- Combine brown sugar with cinnamon and sprinkle evenly over the dough. Roll tightly from the longer edge and cut into 8 equal rolls.
- Place rolls in a greased 9x13 inch pan, cover, and let rise 30-40 minutes. Bake at 350°F (175°C) for 20-25 minutes, until golden.
- Whisk powdered sugar, milk, and vanilla to make the glaze. Drizzle over warm rolls and serve.
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