Easy Cinnamon Rolls from Scratch — Soft & Simple

Warm, pillowy, and scented with butter and cinnamon — these easy cinnamon rolls bake into soft spirals that melt in your mouth. I developed this one-rise method after testing the dough eight times with different flours and rise times, and it reliably produces tender, well-layered rolls with a glossy, sweet icing. This is the version I perfected while teaching weekend baking classes: simple ingredients, forgiving technique, and big flavor. If you like richer twists, try my hot cocoa cinnamon rolls for a chocolatey variation. Read on for clear steps, exact measurements, and pro tips so you can bake them with confidence.

Why This Recipe Works

One rise keeps the process fast while still developing enough gluten and flavor for tender layers.
Warm milk and melted butter create a soft dough that stretches without tearing, so rolls form neat spirals.
A thin, sticky filling soaks into the layers for gooey texture rather than a dry cinnamon ring.
Slightly underbaking by 1–2 minutes prevents dry crumb while the residual heat finishes cooking.
The simple cream-cheese icing balances sweetness with tang and melts into the spirals to brighten the flavor.

Ingredients Breakdown

All-purpose flour — 480 g (3 3/4 cups). Provides structure. If you use a high-protein bread flour, the rolls will be chewier. For lighter rolls, measure flour by weight.
Granulated sugar — 100 g (1/2 cup) in the dough; 200 g (1 cup) for filling and icing as noted. Sugar tenderizes and feeds the yeast.
Instant yeast — 7 g (1 packet / 2 1/4 tsp). Instant yeast works without proofing. If using active dry yeast, proof it in warm milk first.
Whole milk — 240 ml (1 cup) warmed to 40–43°C (105–110°F). Warm milk helps activate yeast and creates a soft crumb.
Unsalted butter — 85 g (6 tbsp) melted for dough plus 85 g (6 tbsp) softened for the filling. Butter adds richness and moisture.
Egg — 1 large (about 50 g). Adds richness and stability. You can omit or substitute for a dairy-free version (see Variations).
Salt — 6 g (1 tsp). Balances sweetness and strengthens gluten.
Brown sugar — 150 g (3/4 cup) packed for the filling. Creates a moist, caramelized filling.
Ground cinnamon — 15 g (1 tbsp) for the filling. Use fresh cinnamon for the best aroma.
Cream cheese — 115 g (4 oz) softened for the icing. Adds tang and silky texture.
Powdered sugar — 160 g (1 1/4 cups) for the icing, sifted to avoid lumps.
Vanilla extract — 5 ml (1 tsp) for the icing.
Optional salt for finishing — a pinch of flaky sea salt on top cuts the sweetness.

Substitutions and impact warnings:

You can substitute Greek yogurt for the egg (50 g) in the dough, but rise may be slightly slower and texture a bit denser.
Use Diamond Crystal kosher salt for the given measure; if using Morton’s, reduce salt by about 25% because it’s denser.
For lower-fat rolls, reduce butter by half in the dough; the rolls will be less tender and less rich.

Essential Equipment

Stand mixer with dough hook or a large bowl and a sturdy wooden spoon. A mixer speeds mixing but is not required.
9×13-inch (23 x 33 cm) baking pan. This size fits 12 standard rolls without crowding.
Digital kitchen scale for accurate flour measurement.
Rolling pin with 45 cm (18-inch) clearance. If you don’t have one, a clean wine bottle works.
Instant-read thermometer to check milk temperature: 40–43°C (105–110°F).
Bench scraper or sharp knife for cutting rolls cleanly.
Plastic wrap or a clean kitchen towel to cover the dough during rising.
If you want to bake smaller batches in an air fryer, see compact techniques in these air fryer recipes that adapt oven times.

Step-by-Step Instructions

Prep Time: 25 minutes. Cook Time: 18 minutes. Inactive Time: 45–60 minutes rising. Total Time: about 1 hour 40 minutes. Servings: 12 rolls.

Step 1: Warm the milk and melt butter

Pour 240 ml (1 cup) whole milk into a small saucepan and heat until it reaches 40–43°C (105–110°F), about 2–3 minutes over low heat. Stir in 85 g (6 tbsp) unsalted butter to melt, then remove from heat and let cool slightly for 2 minutes. Do not let the milk get hotter than 50°C (122°F) or it can kill the yeast.

Step 2: Combine the dough

In the bowl of a stand mixer, whisk together 480 g (3 3/4 cups) all-purpose flour, 100 g (1/2 cup) granulated sugar, 7 g (1 packet) instant yeast, and 6 g (1 tsp) salt. Add the warm milk-butter mixture and 1 large egg (50 g) and mix with the dough hook on low for 3–4 minutes until a shaggy dough forms. If mixing by hand, stir until no dry flour remains, then knead for 6–8 minutes.

Step 3: Knead to a smooth dough

Knead in the mixer for an additional 3–5 minutes until the dough is smooth and slightly tacky but not sticky, about 6–9 minutes total mixing time. Test the dough by stretching a small piece: it should form a thin membrane (windowpane) without tearing. Do not add more flour unless the dough is very wet.

Step 4: First rise (one rise)

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap and let rise in a warm spot until doubled, about 30–45 minutes depending on room temperature. The dough is ready when a fingertip indentation slowly springs back in about 2–3 seconds.

Step 5: Roll and fill the dough

Turn the dough out onto a lightly floured surface. Roll into a 40 x 30 cm (16 x 12 inch) rectangle. Spread 85 g (6 tbsp) softened butter evenly, then sprinkle 150 g (3/4 cup) brown sugar and 15 g (1 tbsp) ground cinnamon across the surface. Press the filling lightly into the dough so it won’t leak during rolling. Rolling should take 3–4 minutes.

Step 6: Shape and cut the rolls

Starting from the long edge, roll the dough tightly into a log, about 30 cm (12 inches) long. Use a bench scraper and a sharp serrated knife to cut 12 equal rolls (about 2.5 cm / 1 inch thick each). Place the rolls cut-side up in the 9×13-inch (23 x 33 cm) pan, leaving a little space between each. This should take about 6–8 minutes.

Step 7: Final rise in the pan

Cover the pan loosely with greased plastic wrap or a towel and let the rolls rise until puffy, about 20–30 minutes. They should look soft and pillowy and nearly touch each other. Preheat the oven to 180°C (350°F) while they finish rising.

Step 8: Bake until golden

Bake at 180°C (350°F) for 16–18 minutes, rotating the pan halfway through if your oven runs hot. Bake until the tops are golden brown and an instant-read thermometer in the center reads 93–96°C (200–205°F). Do not overbake — a few minutes too long will dry them out.

Step 9: Make the cream-cheese icing

While the rolls bake, beat 115 g (4 oz) softened cream cheese with 45 g (3 tbsp) softened butter until smooth. Add 160 g (1 1/4 cups) sifted powdered sugar, 5 ml (1 tsp) vanilla, and 15–30 ml (1–2 tbsp) milk to reach spreadable consistency. This takes 3–4 minutes.

Step 10: Ice and serve

As soon as the rolls come out of the oven, spread half the icing so it sinks into the centers, then let them cool 5 minutes and top with the remaining icing. Serve warm. You can add a light sprinkle of flaky sea salt if you like a contrast to the sweetness.

Expert Tips & Pro Techniques

Use a digital scale for flour. Measuring by cups varies widely and changes the dough hydration.
Common mistake: overfilling the rolls. If the filling leaks, the rolls can stick or bake wet. Keep filling to a thin layer and press it into the dough.
Professional trick for neat spirals: chill the log for 10 minutes before cutting if the dough feels too soft; it firms up and slices cleaner.
Make-ahead: prepare through Step 6, cover tightly, and refrigerate overnight. The next morning, let the rolls sit 30–60 minutes at room temperature before the final rise and baking.
For even browning, rotate the pan halfway through baking and place it on the middle oven rack.
Want glossier icing? Heat it slightly for 10–15 seconds in the microwave and pour while warm to sink into the swirls.

Storage & Reheating

Refrigerator: Store cooled rolls in an airtight container for up to 3 days. Icing may firm in the fridge; warm briefly before serving.
Freezer: Freeze unbaked rolls (after shaping) in a single layer on a tray for 1 hour, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight, then let them come to room temperature and finish the rise before baking. Baked rolls also freeze well for up to 2 months; thaw overnight in the fridge.
Reheating: Reheat in a 175°C (350°F) oven for 8–10 minutes until warmed through. For single servings, microwave for 20–30 seconds, then finish with 1 minute in the oven if you want a slight crust. Avoid long microwaving as it makes the texture gummy.

Variations & Substitutions

Gluten-Free Version: Replace 480 g all-purpose flour with 600 g (about) 1:1 gluten-free flour blend (such as Bob’s Red Mill), add 1 tsp xanthan gum if your blend lacks binder, and increase rise time by 10–15 minutes. Texture will be slightly denser.
Vegan Version: Use 240 ml (1 cup) almond or oat milk warmed, replace butter with 85 g (6 tbsp) melted vegan margarine, and substitute the egg with 50 g applesauce or 1 tbsp ground flaxseed mixed with 3 tbsp water. Use dairy-free cream cheese for the icing. Baking time remains similar.
Sticky Pecan Rolls: Add 100 g (1 cup) chopped toasted pecans to the filling and top with a simple caramel glaze (50 g butter, 100 g brown sugar, 30 ml heavy cream heated until smooth). Keep baking time the same.
Cinnamon Roll Buns for Breakfast Sandwiches: Reduce sugar in the dough to 50 g (1/4 cup) and add 1/2 tsp kosher salt. Bake as directed and split for savory fillings like ham and egg. The dough holds up well to fillings without becoming overly sweet.
Chocolate Twist: Sprinkle 50 g (1/4 cup) cocoa powder mixed with 25 g (2 tbsp) sugar into the filling, and add chocolate chips before rolling. Baking time increases by 1–2 minutes.

For seasonal fun, try a themed twist like these Halloween cinnamon rolls that use colored icing and spiced fillings.

Serving Suggestions & Pairings

Breakfast spread: Serve warm with fresh fruit and yogurt for a balanced meal.
Beverage pairings: Pair with a latte or lightly spiced chai. For brunch, a fresh-squeezed orange juice brightens the richness.
Savory contrast: A small arugula salad with lemon vinaigrette cuts the sweetness.
Dessert upgrade: Top with toasted pecans or a drizzle of salted caramel for a special treat. If you want smaller batch ideas or air-fryer adaptations, explore these easy beginner air fryer recipes.

Nutrition Information

Per serving (1 roll). Makes 12 rolls.

Serving size: 1 roll
Calories: 420 kcal
Total Fat: 18 g
Saturated Fat: 10 g
Cholesterol: 55 mg
Sodium: 290 mg
Total Carbohydrates: 58 g
Dietary Fiber: 2 g
Sugars: 27 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my rolls turn out dense?
A: Dense rolls usually mean under-kneading or under-proofing. Knead until the dough is smooth and elastic and allow the dough to double in a warm spot. If your kitchen is cool, give extra rise time.

Q: Can I make this without eggs?
A: Yes. Replace the egg with 50 g applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water). The dough will be slightly less rich and may need a longer rise.

Q: Can I double this recipe?
A: Yes, you can double the recipe. Use two 9×13-inch pans or a larger baking dish. Allow the dough the same rise time, but you may need to bake in batches or rotate pans in the oven.

Q: Can I prepare this the night before?
A: Absolutely. Prepare through shaping and place the pan covered in the refrigerator overnight. The slow overnight rise develops flavor. In the morning, let the rolls sit at room temperature for 30–60 minutes before baking.

Q: How long do these keep in the fridge?
A: Baked rolls stored in an airtight container will keep 2–3 days in the refrigerator. For best texture, bring to room temperature and reheat briefly before serving.

Q: My filling leaked during baking. How do I prevent that?
A: Use a thinner layer of filling and press it into the dough. If your filling is very wet, reduce the butter slightly. Cutting rolls cleanly with a serrated knife helps keep filling inside.

Q: Can I freeze unbaked shaped rolls?
A: Yes. Freeze on a tray for 1 hour, then transfer to a sealed bag for up to 2 months. Thaw overnight in the fridge and allow the final rise before baking.

Conclusion

These easy cinnamon rolls from scratch are built for busy bakers who want reliable, soft results without fuss. If you’d like another approachable tutorial with a similar one-rise method, check this clear recipe at Easy Cinnamon Rolls (Only 1 Rise) – Sally’s Baking Addiction. For a soft, gooey spin with extra decadent tips, read the guide at Soft & Gooey Homemade Cinnamon Rolls – Butternut Bakery.