Easy cinnamon rolls from scratch — Soft & Simple

The smell of warm brown sugar and butter fills the kitchen—Easy cinnamon rolls from scratch that stay soft for days and taste like a bakery at home. I developed this recipe after testing it 8 times with different flours and resting times to find the fluffiest, easiest method that works for busy mornings. The dough is forgiving, uses a single milk-and-butter starter, and the filling is the classic brown sugar-cinnamon mix that caramelizes just right. This is the version I perfected while teaching weekend baking classes; it balances speed with a light, tender crumb so you get great results every time. Read on for metric and imperial measurements, precise timings, and pro tips to avoid common pitfalls so your rolls come out even if you’re new to yeast baking. If you like playful flavors, try the banana twist in our banana bread cinnamon rolls for a sweet variation.

Why This Recipe Works

The dough uses warm milk and a single egg for a soft, enriched crumb that stays tender after baking.
A short first rise (about 60 minutes) plus a 20–30 minute bench rest gives structure without long fermentation.
A butter-forward filling melts into the layers, caramelizing into gooey pockets rather than leaking out.
Rolling and trimming the log to a consistent diameter creates even-sized rolls that bake uniformly.
The glaze is a simple powdered sugar and milk mix that sets but stays ribbon-soft, keeping the top soft, not crusty.

Ingredients Breakdown

All-purpose flour — 360 g (3 cups). Provides structure. If you switch to bread flour the rolls will be chewier.
Instant yeast — 7 g (2 1/4 tsp). Faster and more reliable than active dry; no proofing required. If using active dry, dissolve in warm milk first.
Granulated sugar — 50 g (1/4 cup) in the dough; 100 g (1/2 cup) brown sugar in filling. Sugar feeds the yeast and browns the filling.
Salt — 7 g (1 1/4 tsp). Balances sweetness and strengthens gluten.
Whole milk — 240 ml (1 cup), warmed to 40°C (105°F). Warmer than this can kill yeast; colder slows it.
Unsalted butter — 60 g (4 tbsp) melted for the dough; 60 g (4 tbsp) softened for the filling. Use real butter for the best flavor.
Egg — 1 large (approx. 50 g). Adds richness and gives a soft crumb. Omit? See FAQ.
Cinnamon — 10 g (2 tbsp) ground. Use fresh for best aroma.
Powdered sugar — 120 g (1 cup) for glaze; mix with a little milk or cream. For a tangy glaze add 1 tbsp sour cream.
Substitutions: You can substitute Greek yogurt for the egg (¼ cup/60 g) but the texture will be slightly denser. If you use Morton kosher salt, increase to 1 3/4 tsp because it’s denser than Diamond Crystal.

Essential Equipment

9 x 13-inch (23 x 33 cm) baking pan — fits eight medium rolls evenly.
Rolling pin — a 12–16 inch pin helps roll a uniform rectangle. If you don’t have one, use a clean wine bottle.
Kitchen scale — for accurate flour measurement (highly recommended).
Instant-read thermometer — check milk temperature and finished bake if unsure.
Bench scraper or sharp knife — to cut the log cleanly into equal rolls. A serrated knife will drag the dough.
Stand mixer with dough hook (optional) — speeds mixing; hand-kneading works fine for this soft dough.

Step-by-Step Instructions

Prep time 25 minutes — Cook time 20 minutes — Inactive time 1 hour 15 minutes — Total time 1 hour 60 minutes — Serves 8 rolls.

Step 1: Warm the milk and melt the butter

Measure 240 ml (1 cup) whole milk and warm to 40°C (105°F). Add 60 g (4 tbsp) butter to melt and cool to the same temperature, about 2–3 minutes. Use an instant-read thermometer to be exact — do not exceed 43°C (110°F) or you risk killing the yeast.

Step 2: Mix the dough

In a bowl combine 360 g (3 cups) all-purpose flour, 50 g (1/4 cup) granulated sugar, 7 g (2 1/4 tsp) instant yeast, and 7 g (1 1/4 tsp) salt. In a separate bowl whisk the warm milk-butter, 1 large egg (50 g), then pour into the dry mix. Stir until a shaggy dough forms, about 1 minute. Do not overmix — stop as soon as no dry flour remains.

Step 3: Knead until smooth

Knead by hand on a lightly floured surface for 6–8 minutes, or in a stand mixer with a dough hook for 4–5 minutes, until the dough is smooth and slightly tacky. The dough should pass the windowpane test: stretch a small piece into a thin membrane without tearing. If too sticky, add up to 30 g (1/4 cup) flour.

Step 4: First rise

Place the dough in a lightly oiled bowl, cover with plastic or a towel, and let rise in a warm spot until doubled, about 60 minutes. A good cue: poke the dough; the indentation should slowly spring back within 2–3 seconds.

Step 5: Roll and fill

Turn the dough out and gently deflate. Roll into a 40 x 25 cm (16 x 10 inch) rectangle. Spread 60 g (4 tbsp) softened butter evenly, sprinkle 100 g (1/2 cup) packed brown sugar and 10 g (2 tbsp) ground cinnamon. Press the filling lightly so it sticks. Roll tightly from the long edge into a log, about 40 cm (16 in) long. Use a bench scraper to trim ends for even slices.

Step 6: Cut and second rise

Cut the log into eight 5 cm (2-inch) thick pieces. Place cut sides up in a greased 9 x 13-inch (23 x 33 cm) pan, leaving small gaps. Cover and let rise for 20–30 minutes until puffy but not doubled. Preheat oven to 190°C (375°F) during the last 10 minutes of this rise.

Step 7: Bake

Bake at 190°C (375°F) for 18–22 minutes, rotating halfway, until the tops are golden brown and an instant-read thermometer in the center reads about 93°C (200°F). For a softer top, tent loosely with foil for the last 5 minutes.

Step 8: Glaze and serve

While warm, whisk 120 g (1 cup) powdered sugar with 20–30 ml (1–2 tbsp) milk and 1 tsp vanilla until pourable. Pour glaze over rolls and let set 5–10 minutes. Serve warm. For a chocolate twist, try a hot cocoa filling idea inspired by our hot cocoa cinnamon rolls.

Expert Tips & Pro Techniques

Use a kitchen scale for flour — 1 cup of flour can vary widely. Weighing avoids dense or dry dough.
Common mistake: Overfilling the rolls. If the butter pool leaks, reduce filling by 20% and press it thinner.
To slice neat rounds, chill the log 10 minutes in the fridge so the knife cuts cleanly.
Make-ahead: Assemble the rolls, cover tightly, and refrigerate overnight. Bake directly from cold — add 5–8 minutes to bake time.
Professional trick: Letting the shaped rolls rest in the fridge for 30 minutes before the final rise firms the butter and yields taller spirals.
For even browning, rotate the pan halfway through baking and avoid opening the oven in the first 12 minutes.

Halloween cinnamon rolls show how different fillings change bake behavior; treat this basic dough the same way.

Storage & Reheating

Refrigerator: Store leftover rolls in an airtight container for up to 3 days. Rewarm before serving.
Freezer: Freeze cooled, glazed rolls in a single layer on a sheet pan, then transfer to a freezer bag for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: Reheat individual rolls at 175°C (350°F) for 8–10 minutes until warm. For softer tops, cover loosely with foil. Avoid microwaving for long — it can make the texture gummy.

Variations & Substitutions

Gluten-Free Version: Replace 360 g (3 cups) all-purpose with a 1:1 GF flour blend and add 1/2 tsp xanthan gum. Increase baking time by 3–5 minutes.
Reduced Sugar: Cut brown sugar in the filling to 75 g (6 tbsp). The rolls will be less caramelized but still tender.
Orange-Cinnamon Rolls: Add 1 tbsp finely grated orange zest to the filling and swap the glaze to a 2 tbsp orange juice + powdered sugar mix for a bright finish — similar flavor ideas in our orange cinnamon rolls.
Dairy-Free: Use plant milk (almond or oat) and a vegan butter alternative 1:1. Texture will be slightly less rich; add 1 tbsp oil to dough for tenderness.
Savory Twist: Omit cinnamon and filling sugar; use herbed compound butter and grated cheese for a savory roll. Baking time is unchanged.

Serving Suggestions & Pairings

Serve with a cup of freshly brewed coffee or a latte for breakfast.
Pair with seasonal fruit like stewed apples or poached pears to cut the sweetness.
Top with chopped toasted nuts (pecans or walnuts) for crunch.
For brunch, pair with scrambled eggs and smoked salmon for a sweet-and-savory contrast.

Nutrition Information

Per serving: 1 roll — Recipe makes 8 rolls.

Calories: 420 kcal
Total Fat: 17 g
Saturated Fat: 9 g
Cholesterol: 75 mg
Sodium: 220 mg
Total Carbohydrates: 60 g
Dietary Fiber: 1.5 g
Sugars: 23 g
Protein: 7 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 dry?
A: Dry rolls usually mean too much flour or overbaking. Weigh the flour and stop baking as soon as the center reaches 93°C (200°F). Also check your yeast is fresh.

Q: Can I make this without eggs?
A: Yes — replace 1 large egg with 60 g (1/4 cup) plain Greek yogurt or a flax egg (1 tbsp ground flax + 3 tbsp water). Expect a slightly denser crumb.

Q: Can I double this recipe?
A: Yes. Use a larger bowl and ensure even mixing. Bake in two 9 x 13-inch pans or two sheet pans to keep baking times consistent.

Q: Can I prepare this the night before?
A: Absolutely. After shaping, cover and refrigerate overnight. In the morning, let sit 20 minutes at room temp, then bake — add 5–8 extra minutes to the bake time.

Q: How long do leftover rolls keep in the fridge?
A: Stored airtight, glazed rolls keep 2–3 days in the fridge. Reheat gently in a 175°C (350°F) oven for best texture.

Q: How can I make them extra fluffy?
A: Use bread flour for more chew and higher rise, and give the dough a slightly warmer rise location (~27°C / 80°F). Don’t rush the first rise; the dough should double in size.

Conclusion

If you want a one-rise shortcut or inspiration for a quicker method, I like the clear steps in Sally’s Baking Addiction’s Easy Cinnamon Rolls (Only 1 Rise) for comparison. For a softer, cloud-like texture with a bakery-style crumb, the technique notes at Broma Bakery’s Homemade Cinnamon Rolls offer a great deeper dive into dough handling and shaping.