Freshly baked homemade cinnamon rolls drizzled with vanilla glaze. A special breakfast treat that you can make from scratch in less time than you think. Using instant yeast allows you to cut down the rising time dramatically.
Jessica’s Recipe Science
- Instant yeast ferments quickly, so the dough needs only a short rest and one 30-minute rise for soft, fluffy cinnamon rolls.
- Warm the sugar, butter, water, and milk to 120–130°F, keeping it below 138°F to avoid killing the yeast and ensure a strong rise.
- Use warm milk when whisking the glaze to keep it smooth and pourable. It will thicken and set as it cools on the warm rolls.
Featured Comment 23
“Loved the cinnamon rolls, Jessica! And they were so easy to make. I won’t shy away from made-from-scratch rolls anymore.”—K. L. Romo
Why It Works
This cinnamon roll recipe yields soft, pillowy bread filled with a brown-sugar spread. Don’t waste your money on Cinnabon when you can make a homemade version that tastes better. Sometimes working with yeast-leavened baked goods may feel intimidating or look time-consuming, but I’ll show you the science behind the process in the formula below.
The good news is that, with technology on our side, manufacturers have created instant-rise yeast to save us time in the kitchen. Compressed fresh yeast or active dry yeast requires proofing or multiple fermentation steps. However, with the instant version, you only need to let it rise for 30 minutes after shaping, rather than hours.
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Ingredients You’ll Need
- Yeast: Instant yeast (rapid-rise) ferments quickly due to added enzymes, so when activated with warm water and mixed directly into dry ingredients, the dough needs only a brief rest and one 30-minute rise before baking.
- Dough: A mixture of 2 ¼ teaspoons of instant yeast, all-purpose flour for a tender, soft dough, salt, sugar, butter, water, whole milk, and one large egg.
- Filling: A sweet combination of dark brown sugar, granulated sugar, flour to thicken the paste, cinnamon, and softened unsalted butter.
- Glaze: To make a sweet icing for the cinnamon rolls, I combine powdered sugar, warmed whole milk, vanilla extract, and lemon juice to balance the flavors.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
These are the best cinnamon rolls because once you master the technique, it’s easy to customize. Try these tasty options:
- Flour Options: Substitute gluten-free flour for all-purpose flour. You can use bread flour, but the texture will not be as soft.
- Dairy-Free Swaps: Substitute coconut oil, margarine, or shortening. For the milk, use coconut milk, almond milk, or cashew milk.
- Yeast Options: Different types of baking yeast can be used, active dry yeast being the easiest to substitute for instant dry. When using active dry yeast, first hydrate it in 100–110°F water until foamy, then mix it into lukewarm milk, sugar, and butter, allowing longer fermentation, about 1 hour for the first rise and 30–60 minutes after shaping for the second rise.
- Vanilla Swap: I like to use vanilla bean paste because it gives a nice speckled appearance. You can also scrape in whole beans for a more robust flavor.
- Additional Fillings: Sprinkle chopped pecans or walnuts, apple pie filling, caramel sauce, Nutella, or chocolate chips over the paste. Try my pumpkin cinnamon roll recipe for a fall treat.
- Glaze Swap: If you’re a fan of cream cheese frosting, it’s a tasty substitute for this glaze.
How to Make Cinnamon Rolls
Step 1: Mix Dry Dough Ingredients
Combine the flour, yeast, and salt in a bowl to evenly distribute the fine ingredients. I use instant dry yeast, also known as rapid-rise yeast, for this recipe. The most important thing to remember is that yeast is alive, just dormant in a dried state. That means it’s susceptible to high heat and can lose its rising power when combined with a very hot liquid.
Step 2: Warm Butter & Milk
Gradually heat the mixture of sugar, butter, water, and milk to 120°F-130°F (49°C-54°C). Yeast dies at temperatures above 138ºF (59ºC). Keep an instant-read thermometer handy to monitor the temperature; this step is critical for a successful rise.
Step 3: Knead & Rest Dough
Combine the egg-and-warm-milk mixture with 1 package of instant dry yeast (2 ¼ teaspoons), flour, and salt. Once you incorporate the warm milk mixture with the dry ingredients, it will feel sticky until the starches hydrate. As the dough mixes, gluten formation rapidly occurs with constant kneading, creating an elastic texture. This process makes it easy to roll out and hold its shape.
Cover the large bowl with plastic wrap and let the dough rest for 10 minutes before rolling. The dough will be warm from the heated liquids, around 90ºF (32ºC), which rapidly starts yeast fermentation and gas formation. This also allows the proteins to relax, so it’s easier to work with.
Pro Tip: I prefer to let my stand mixer knead using the dough hook attachment. But you can also use your hands to knead the dough on a floured surface.
Step 4: Make the Filling
In a large mixing bowl, combine softened butter, granulated sugar, brown sugar, flour, and ground cinnamon to create a sweet paste to spread over the dough. You can make this part a few days ahead, but bring it to room temperature before using it.
Step 5: Roll Out Dough
Shape the dough into a square on a well-floured surface. Use a rolling pin to create a rectangle shape about 16 by 19 inches. The dough should be even in thickness, about ¼-inch. Carefully roll from the longest edge into a tight cigar shape. Trim off the edges, as it’s mostly just dough, and then cut 12 even-sized pieces.
Step 6: Spread on the Filling
Use a knife or a rubber spatula to evenly distribute the cinnamon-sugar filling. Keep a skinny border, about ¼-inch from the edges of the dough, to make it easier to roll.
Step 7: Let Rolls Rise
This dough rise step is the only long fermentation needed to allow the dough to puff up and increase in size. Evenly space the pieces in a greased baking pan, allowing for some distance between them and from the sides of the pan. This placement gives the rolls room to double in size.
Yeast is the most active in producing flavor and gas bubbles when the dough temperature is between 75 and 78°F (23 and 14°C). On a sunny day, cover and let rise in a warm place on the kitchen counter. About 30 minutes of rise time or longer if needed. I’ve found that covering it with plastic wrap keeps the dough from drying out better than a clean kitchen towel, so it stays soft and pliable.
Proofing Box: Alternatively, I like to set up a makeshift proofing box in the oven or microwave to create an enclosed, warm, humid environment that helps the rolls rise efficiently.
Step 8: Bake
You might notice that the rolls will continue to increase in size as they bake. The yeast keeps fermenting and producing carbon dioxide until it ultimately deactivates at the hot oven temperatures. So if your rolls don’t seem quite doubled in size before baking, they’ll get an extra boost once in the oven. Bake the rolls until golden brown. The smell of caramelized sugar and hot bread is heavenly!
Step 9: Make the Glaze
The glaze is very simple to make. Just whisk together powdered sugar (confectioners sugar), vanilla extract, lemon juice, and warm milk. Make sure to use warm milk. Otherwise, the consistency will become stiff and hard to drizzle. You can adjust the consistency with more milk or cream.
The glaze will harden as it cools, so wait to mix it until right before adding. The warm rolls are delicious; it’s hard not to eat them straight from the oven!
Frequently Asked Questions
The main difference is that cinnamon rolls are removed from the pan and glazed, while cinnamon buns are flipped upside down. This allows any cinnamon-and-sugar syrup that seeps out of the roll to coat the surface. They both can be drizzled with powdered sugar glaze or cream cheese icing.
Instant yeast, also sold as rapid-rise yeast, is a dry product with enzymes and additives that help it ferment faster. It can be mixed right into dry ingredients. Warm water activates the yeast, getting it to ferment. The dough then only needs 10 minutes of rest before rolling and shaping—just one rise step, about 30 minutes in a warm area, before baking.
Cassia cinnamon is the most common variety sold in grocery stores. It’s the least expensive, with a bolder flavor that mellows out as it cooks. Ceylon is more expensive, has a milder, more delicate taste, and is regarded as higher quality. Try Saigon cinnamon for a sweeter, more assertive spice flavor.
If too much flour is added, it can result in a dense texture. Always weigh the flour for consistency if possible. Ensure the milk mixture is warm enough to activate the yeast, but not so hot that it kills it. The dough should be warm after mixing to encourage fermentation. The rolls should double in size during the rising step. Otherwise, not enough carbon dioxide bubbles are generated to make the bread soft and fluffy.
Shape the dough into a log, wrapping tightly in plastic and foil, then refrigerate. When ready to bake the next morning, slice, add to the pan, then allow to rise in a warm, draft-free spot until doubled, about 1 to 1½ hours.
For ultra-soft, gooey cinnamon rolls, pour ½ cup heavy whipping cream evenly over the rolls right before baking. As the rolls bake, the cream adds extra fat and moisture, slowing gluten firming for a more tender texture while the milk sugars enhance browning and create a rich, caramel-like finish.
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If you tried this Homemade Cinnamon Rolls Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Homemade Cinnamon Rolls
Ingredients
Dough
- 2 ¾ cups all-purpose flour, plus more for dusting
- 2 ¼ teaspoons instant yeast, or rapid-rise yeast
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter
- ½ cup water
- ¼ cup whole milk
- 1 large egg
Filling
- ⅓ cup dark brown sugar
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter, softened to 67 to 70ºF (19 to 21ºC)
Glaze
- 2 cups powdered sugar
- ¼ cup whole milk, warmed to 80 to 100ºF (27 to 38ºC)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- Mix Dry Dough Ingredients – In the bowl of a stand mixer or large bowl, whisk together the flour, yeast, and salt. Set aside.
- Warm Butter & Milk – In a medium microwave-safe bowl, combine the sugar, butter, water, and milk. Microwave on high power in 20-second intervals until it reaches 120 to 130°F (49 to 54°C), about 40 to 60 seconds. Let it cool if it gets too hot. Stir to combine.
- Knead & Rest Dough – Add 1 large egg to the flour mixture. Use a spatula to gradually stir in the warm liquid mixture until a soft, sticky dough forms.Using the dough hook attachment of a stand mixer, mix on low speed (setting 2) until the dough becomes smooth and elastic, about 4 minutes. If not using a mixer, knead by hand on a lightly floured surface for about 5 minutes. Cover the dough with plastic wrap and rest on the counter for 10 minutes. Meanwhile, make the filling.
- Make the Filling – In a medium bowl, stir together the brown sugar, granulated sugar, flour, and cinnamon. Add 6 tablespoons of softened butter and mix until smooth and spreadable.
- Roll Out Dough – On a lightly floured surface, roll out the dough into a 16 x 9-inch rectangle.
- Spread on Filling – Evenly spread the filling over the dough, leaving a 1⁄4-inch border on all sides. Tightly roll the dough into a 16-inch long log. Trim off a small piece of dough from each end. Cut the log into 12 even-sized pieces.
- Let Rolls Rise – Place the rolls in a lightly greased 9 x 13-inch baking dish, spaced out about 1⁄2-inch apart, 3 rolls per row. Leave about 1⁄2-inch of space along the edges of the pan. Cover with plastic wrap and allow to rise in a warm draft-free area or proofing box (see notes) until doubled in size, about 30 minutes.
- Bake – Adjust the oven rack to the lower-middle position. Heat to 375°F (191°C). Uncover and bake the rolls until lightly golden brown in color, about 15 to 17 minutes. Slightly cool the rolls for 10 minutes. Meanwhile, make the glaze.
- Make the Glaze – In a medium bowl, whisk the powdered sugar, warm milk, vanilla extract, and lemon juice until smooth. Drizzle glaze over the warm cinnamon rolls. Serve immediately.
Recipe Video
Notes
- Using Active Dry Yeast: Hydrate active dry yeast in ½ cup (120 ml) of 100–110°F water until foamy, then mix it into the lukewarm milk, sugar, and butter. Let the dough rise until doubled (about 1 hour), then let it proof again after shaping for 30–60 minutes, until puffy.
- Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour. I recommend Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
- Make it Dairy-Free: For the butter, substitute coconut oil, margarine, or shortening. For the milk, use water, coconut milk, almond milk, or cashew milk.
- Softer Rolls: Pour ½ cup heavy cream over the rolls before baking to add moisture and fat, creating a softer texture and richer, golden-brown finish.
- Microwave Proofing Box: Heat 1 cup of water on high power for 2 minutes. Leave the cup inside and immediately add the covered tray of cinnamon rolls. Close the door until the rolls double in size. Alternatively, make an oven-proofing box.
- Make-Ahead Tips: Shape the dough into a log, wrap tightly in plastic and foil, then refrigerate. When ready to bake, slice, add to the pan, then allow to rise in a warm, draft-free spot until doubled, about 1 to 1½ hours.
- Storing: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 7 days, or in a resealable plastic bag in the freezer for up to 4 months.
- Reheating: Cover with foil and heat in the oven at 350ºF (177ºC) for about 10 to 15 minutes until warm. Alternatively, microwave individual rolls in 5 to 10-second increments until warm.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Kb says
Can I use the dough only for a savoury treat
Jessica Gavin says
The dough does have a small amount of sugar, so it will have a slight sweetness. But that might be nice, balancing with the savory ingredients you’d like to add.
Sheila Flores says
I made these cinnamon rolls on Easter morning. They were so fluffy and delicious! They were a big hit with my family. I followed the instructions about proofing (from your video) and they rose beautifully. I always find your written instructions and videos very helpful. So glad to have found a great recipe for cinnamon rolls that’s not time consuming. Thank you!
Jessica Gavin says
Great job, Sheila! I’m so happy the tips in the video helped with proofing and you found the recipe to not take up so much time. Happy baking!
El says
It turned out perfectly! Thank you for all your great tips! I also bought an instant read thermometer on Amazon because I am planning to bake more with yeast during lockdown. My whole family enjoyed it and I am making another batch tomorrow. Thank you for another great recipe!
Jessica Gavin says
You’re welcome! Great job, thrilled to hear you picked up a thermometer, it will come in handy! Happy baking!
El says
Hi,
These cinnamon rolls look great! I wanted to make this but wanted to know if I use active dry yeast, will I have to activate it first then pour it into the dry ingredients or will I have to change anything, or does nothing change and should I just go with the recipe?
When you say 20 seconds intervals, what do you mean by that? how many watts for how many seconds should I warm up the mixture? I would appreciate it a lot if you could tell me how many watts for how many seconds I should heat it up because I also don’t have an instant-read thermometer.
Thanks in advance
Jessica Gavin says
If you use active dry yeast you need to hydrate it first in some warm water that is between 100 to 110ºF. It should feel like lukewarm water, not hot. I would hydrate it separately in the 1/2 cup of warm water, then mix it together. Then add this to the warmed milk, sugar, and butter that is at 100 to 110ºF. My microwave does not have watts, but power levels (I use high power). If you don’t have an instant-read thermometer, just make sure that the liquid mixture feels lukewarm. The most important thing here is to not kill the yeast. If you want to test to see if the yeast is active, you can add 1 teaspoon sugar to the water and yeast mixture, let it sit for 10 minutes, and see if the mixture starts to bubble and double in volume, then it’s active (then add it to the warm milk mixture). You will also need to rise the dough in a warm area until doubled in size, about 1 hour before shaping. Once shaped, let the rolls double in size again. about 30 to 60 minutes. If you can, and instant-read thermometer is a great investment, especially if you plan to do more baking with yeast. Let me know how it goes!
Natalie D. says
I fully enjoyed the process and science behind this cinnamon roll recipe. It was a success! This was my first time making homemade cinnamon rolls and found this recipe easy to follow. I have been wanting to make these for weeks now and the cinnamon rolls were wonderfully delicious! I am looking forward to making these again. Thank you for the inspiration Jessica.
Jessica Gavin says
Great job, Natalie! For a first-timer of making cinnamon rolls, I hope it’s not the last. Happy baking!
Lisa says
I decided to measure the ingredients plus weigh them in grams to see how exact I was in the amounts. A tsp of kosher salt (Diamond) weighs 3 grams. You say it weighs 6 grams. Are you using a different type of salt? Just curious.
Jessica Gavin says
Great question Lisa! Yes, I use Morton’s kosher salt which when manufactured in denser than the hollow and flaky diamond crystal salt.
Samantha Friedman says
Is it possible to substitute the milk for almond milk to make the recipe dairy free?
Jessica Gavin says
Yes, you can use almond milk in the recipe.
K. L. Romo says
Loved the cinnamon rolls, Jessica! And they were so easy to make. I won’t shy away from “made-from-scratch” rolls anymore.
Lisa says
How much sugar do you add to the dough? It was omitted. Thanks
Jessica Gavin says
Hi Lisa- 1/4 cup, I’ve updated the recipe. Thanks!
Shana says
This recipe looks great! Is there any way to do part of the work the night before so that they are quick to bake in the morning?
Jessica Gavin says
Hi Shana! I think you could do all the steps before the 30 minute proof. Maybe just roll up the cinnamon roll into a log, then tightly wrap in plastic wrap and foil. Then cut it into pieces, and let it come to room temperature for about 20-30 minutes before you proof it. So It might take an hour to 1 1/2 hour to double in size if you are putting it in a warm and draft free space. Just keep an eye on it 🙂 Let me know hot it goes!
Judy says
Oh this looks good. So hard to find good ones and I like making my own food anyway. We made the Apple Crisp two days ago and is it ever good. We both liked that it wasn’t overly sweet and we could still taste a tiny bit of apple tartness.
Trang says
I love your tips about instant yeast. I’ve always been baking with active dry yeast and I don’t mind the time consuming part but I’m totally gonna try instant yeast next time. I think it would be so helpful for Thanksgiving as we’re always making so many different dishes and the rolls are very time consuming.
Jessica Gavin says
I agree! I like the flavor of the double fermentation, and sometimes the rolls are a little softer with a double rise. But if you are in a hurry, instant rise is awesome!
Dionysia PALMER says
I wonder why you add flour to the cinnamon spread?