These homemade cinnamon rolls are perfect for beginners working with yeast! With just one rise, they’re soft, fluffy, and packed with a delicious cinnamon swirl. They also freeze beautifully, making them a great make-ahead option for holidays or special breakfasts.
Why You’ll Love This Recipe:
- Beginner-Friendly – Only one rise is required!
- Soft & Fluffy Texture – The rich dough ensures perfect cinnamon rolls every time.
- Make-Ahead Friendly – Freeze them for later or prep them in advance.
Quick & Easy Dough
To guarantee soft and flavorful cinnamon rolls, you’ll need key ingredients like all-purpose flour for structure, sugar to feed the yeast, and whole milk for richness. Using high-quality instant yeast helps speed up the process while ensuring a perfect rise.
Simple 3-Ingredient Filling
The filling is a classic mix of:
- Butter – Softened to spread easily.
- Brown Sugar – Adds depth of flavour.
- Cinnamon – Because what’s a cinnamon roll without it?
Step-by-Step Process
- Mix dry ingredients – Combine flour, sugar, and salt in a large bowl.
- Activate the yeast – Warm milk and butter, then whisk in yeast until dissolved.
- Form the dough – Add the wet ingredients to the dry mix, knead for a few minutes, and let the dough rest before rolling it out.
- Assemble – Spread the filling, roll up the dough, and cut into 10–12 rolls.
- Rise & Bake – Let the rolls rise until puffy, then bake until golden.
Common Issues & Solutions
- Not Fluffy Enough? Ensure the dough has doubled in size before baking.
- Uneven Rising? Rolls may be too tightly packed—use the right pan size and gently press down any overly risen parts.
- Overcrowding? A 9- or 10-inch pan is ideal for this batch size.
The Best Icing Options
For the finishing touch, spread a rich cream cheese icing or a simple vanilla glaze over warm rolls so it melts into every delicious swirl.
These easy cinnamon rolls deliver bakery-quality results in half the time. If you’re looking for a foolproof recipe that doesn’t take all morning, this is the one!
Ingredients
Dough
2 and 3/4 cups all-purpose flour, plus more as needed for rolling out the dough
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup whole milk
3 Tablespoons unsalted butter
2 and 1/4 teaspoons instant yeast (1 standard packet)
1 large egg, at room temperature
Filling
3 Tablespoons unsalted butter, softened
1/3 cup packed light or dark brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Icing
4 ounces full-fat block cream cheese, softened to room temperature
2 Tablespoons unsalted butter, softened to room temperature
2/3 cup confectioners’ sugar
1 teaspoon vanilla extract
Instructions
In a large bowl, whisk together the flour, sugar, and salt. Set aside.
In a heatproof bowl or measuring cup, combine the milk and butter. Warm in the microwave or on the stove until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until dissolved.
Pour the mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon—or use a stand mixer fitted with the paddle attachment on medium speed—until a soft dough forms.
Transfer the dough to a lightly floured surface. Using floured hands, knead for 3–5 minutes until a smooth ball forms. If the dough is too soft or sticky, add a bit more flour as needed.
Place the dough in a lightly greased bowl (non-stick spray works well), cover loosely, and let it rest for about 10 minutes while you prepare the filling.
After resting, roll the dough into a 14×8-inch rectangle. Spread the softened butter evenly over the surface. In a small bowl, mix the cinnamon and brown sugar, then sprinkle it evenly over the buttered dough.
Starting from the long edge, roll the dough into a tight 14-inch log. Cut into 10–12 even rolls and arrange them in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Let the rolls rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.
Once the rolls have doubled in size, preheat the oven to 375°F. Bake for 24–27 minutes, or until the tops are lightly browned. If they brown too quickly, tent the pan loosely with foil and continue baking. For precise doneness, the internal temperature should read 195–200°F on an instant-read thermometer. Remove from the oven and place the pan on a wire rack while you make the icing.
In a medium bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese on high speed until smooth and creamy. Add the butter and mix until fully combined. Add the confectioners’ sugar and vanilla, and beat until smooth.
Spread the icing over the warm rolls using a knife or icing spatula. Serve immediately.
Cover leftover rolls tightly. Store frosted or unfrosted rolls at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Easy From Scratch Cinnamon Buns
Ingredients
Dough
- 2 3/4 cups all-purpose flour plus more as needed for rolling out the dough
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cuo whole milk
- 3 Tbsp butter
- 2 1/4 tsp instance yeast 1 standard packet
- 1 egg room temperature
Filling
- 3 Tbsp butter softened
- 1/3 cup light or dark brown sugar packed
- 1 Tbsp ground cinnamon
Cream Cheese Icing
- 4 oz full-fat block cream cheese softened to room temperature
- 2 Tbsp butter softened to room temperature
- 2/3 cup icing sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Set aside.
- In a heatproof bowl or measuring cup, combine the milk and butter. Warm in the microwave or on the stove until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until dissolved. Pour the mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon—or use a stand mixer fitted with the paddle attachment on medium speed—until a soft dough forms.
- Transfer the dough to a lightly floured surface. Using floured hands, knead for 3–5 minutes until a smooth ball forms. If the dough is too soft or sticky, add a bit more flour as needed. Place the dough in a lightly greased bowl (non-stick spray works well), cover loosely, and let it rest for about 10 minutes while you prepare the filling.
- After resting, roll the dough into a 14×8-inch rectangle. Spread the softened butter evenly over the surface. In a small bowl, mix the cinnamon and brown sugar, then sprinkle it evenly over the buttered dough. Starting from the long edge, roll the dough into a tight 14-inch log. Cut into 10–12 even rolls and arrange them in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
- Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Let the rolls rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.
- Once the rolls have doubled in size, preheat the oven to 375°F. Bake for 24–27 minutes, or until the tops are lightly browned. If they brown too quickly, tent the pan loosely with foil and continue baking. For precise doneness, the internal temperature should read 195–200°F on an instant-read thermometer. Remove from the oven and place the pan on a wire rack while you make the icing.
- In a medium bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese on high speed until smooth and creamy. Add the butter and mix until fully combined. Add the confectioners’ sugar and vanilla, and beat until smooth.
- Spread the icing over the warm rolls using a knife or icing spatula. Serve immediately.
- Cover leftover rolls tightly. Store frosted or unfrosted rolls at room temperature for up to 2 days or in the refrigerator for up to 5 days.