Cinnamon Rolls made from scratch that yield feather-light sweet rolls with pecans, cinnamon and a lovely vanilla glaze. Best cinnamon roll recipe ever!
Cinnamon Rolls are a family favorite and I make them often. This is the recipe I keep going back to – it takes some time, but yields the best textured, light and feathery sweet rolls with perfectly sweet filling and a simple vanilla glaze. It makes a pan full: 13 large rolls or even more smaller rolls.
How to make the best cinnamon rolls:
Remember to fully knead. The recipe below kneads for 6 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time.
Weather can affect your ingredients. If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. (I try not to add too much flour because your bread will be more dense.) When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
After the first rise, don’t overwork the dough. I usually knead and shape my dough as quickly as possible.
Your glaze should be smooth, but not runny. If you spread a thicker glaze on warm rolls, it melts a bit and covers the rolls without running off.
Homemade Cinnamon Rolls recipe
Cinnamon Rolls
- 1 cup warm milk
- 1/3 cup granulated sugar
- 2 packages regular or fast-acting dry yeast (4 1/2 teaspoons)
- 4 cups flour
- 1 teaspoon salt
- 2 TBSP butter or margarine, room temperature
- 1 large egg
Cinnamon Roll Filling
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup butter or margarine (1/2 stick), room temperature
- 1/2 cup raisins, if desired
- 1/4 cup finely chopped pecans, if desired
Vanilla Glaze
- 2 cups powdered sugar
- 2 tablespoon butter or margarine, room temperature
- 1 teaspoon vanilla
- 2 to 4 tablespoons milk
How do you make homemade cinnamon rolls?
First, spray the bottom and sides of a large jelly roll pan with the cooking spray. Then, combine milk and sugar. Add yeast and let proof for about 7-8 minutes, until yeast is bubbling. Add remaining dough ingredients, save 1 cup of flour. Begin mixing, adding the last cup of flour slowly. You’ll want the dough to be slightly sticky. Knead dough for 5-6 minutes, until it’s smooth and springy.
Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Sprinkle flour lightly on a counter top or large cutting board. Punch dough to deflate it. Roll dough into a 15×10-inch rectangle.
To make cinnamon roll filling, combine brown sugar, cinnamon and raisins or nuts. Set aside. Brush 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with the sugar-cinnamon mixture. Beginning with the long side, roll dough up tightly. Pinch edge of dough into the roll to seal edge.
Using a sharp serrated knife or length of dental floss, cut roll into 1.5-2 inch slices. Place slices slightly apart in the pan. Let rise in a warm place about 30 minutes or until dough has doubled in size. Heat the oven to 350°F. Bake 20-25 minutes or until golden brown. Cool 5 minutes.
In a small bowl, stir glaze ingredients until smooth. Pour glaze over the tops of cinnamon rolls, allowing it to cover the rolls and drip down the sides.
The best time to eat these Homemade Cinnamon Rolls is when they’re fresh. Although Cinnamon Rolls can keep, they are definitely the tastiest when they have cooled after the oven.
Homemade Cinnamon Rolls Rolls
Ingredients
- 1 cup milk, warm
- 1/3 cup granulated sugar
- 4.5 teaspoons yeast 2 packages, regular or fast-acting dry
- 4 cups flour
- 1 teaspoon salt
- 2 TBSP butter room temperature
- 1 egg large
Filling
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup butter 1/2 stick, room temperature
- 1/2 cup raisins optional
- 1/4 cup finely chopped pecans optional
Glaze
- 2 cups powdered sugar
- 2 tablespoon butter room temperature
- 1 teaspoon vanilla
- 2 to 4 tablespoons milk
Instructions
- Combine milk and sugar. Add yeast and let proof for about 7-8 minutes, until yeast is bubbling. Add remaining dough ingredients, save 1 cup of flour. Begin mixing, adding the last cup of flour slowly. You'll want the dough to be slightly sticky. Knead dough for 5-6 minutes, until it's smooth and springy.
- Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size.
- To make cinnamon roll filling, combine brown sugar, cinnamon and raisins or nuts. Set aside.
- Spray the bottom and sides of a large jelly roll pan with the cooking spray.
- Sprinkle flour lightly on a counter top or large cutting board. Punch dough to deflate it. Roll dough into a 15x10-inch rectangle. Brush 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture. Beginning with the long side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Using a sharp serrated knife or length of dental floss, cut roll into 1.5-2 inch slices. Place slices slightly apart in the pan. Let rise in a warm place about 30 minutes or until dough has doubled in size.
- Heat the oven to 350°F. Bake 20-25 minutes or until golden brown. Cool 5 minutes.
- In a small bowl, stir glaze ingredients until smooth. Pour glaze over the tops of cinnamon rolls, allowing it to cover the rolls and drip down the sides.
Video
Nutrition
Find other sweet bread and breakfast recipes here:
- Mini 15-minute Cinnamon Rolls
- Cinnamon Roll Cake recipe
- Cinnamon Roll French Toast Casserole
- Cinnamon Roll Snickerdoodles
- Glazed Pumpkin Cinnamon Rolls
- Sweet Cinnamon Raisin Bread
- Cinnamon Biscuits with Honey Butter
- Banana Cinnamon Breakfast Cake
- Pumpkin Cinnamon Roll recipe
- Easy Cinnamon Roll Quick Bread
- No Yeast Cinnamon Rolls Recipe
Colleen says
What is yeast enhancer…does it have to be in the cinnamon buns rolls.
Jessica says
It’s just a product that helps improve the texture of your homemade bread. It’s certainly not required!
patti says
I made these last weekend and it got rave reviews from my significant other. Instead of using the glaze I used cream cheese frosting. He said don’t lose this recipe. I’m going to make them again tomorrow and I will try them with the glaze.
Thanks
Jessica says
So glad you both enjoyed them! 🙂
Marisa Franca @ All Our Way says
There is nothing better than the aroma of bread baking in the oven. But the smell of cinnamon rolls has that beat!! This is certainly a recipe my family would love. The rolls would be great Easter morning. The recipe certainly rates a 5 star.
Amanda Finks says
These cinnamon rolls are perfect! Love the light texture and sweet cinnamon flavor!
Kate says
This is a perfect recipe, and believe me, I’ve been searching! Delicious!
Jessica says
I’m so glad you liked them Kate!
Vzz07 says
Can I prep them a night before, and refrigerate over night to bake early morning?
Or should I just leave them out all night?
Jessica says
You can prep them and let them rise in the fridge overnight!
Barb says
Finally a recipe with pecans and raisins! I think I’m in love with your site.
Making cinnamon rolls tomorrow for a special Sunday breakfast.
Haley says
These cinnamon rolls look super fluffy and thick.
Jill m scroggins says
Can’t wait to bake these, but not sure what it means to put in refrigerator do I put baking pan complete with buns on them? Please reply thanks
Jessica says
I’m not sure where you’re reading Jim…
Melissa Griffiths says
Soft, fluffy, and perfect! These turned out amazing!
Michelle Rao (Gilson) says
Why is it so hard to copy and paste your recipes off this site:( Im not into videos
Can you help thanks 😀
Michelle Rao (Gilson)
magnoliablossomsfarmga@gmail.com
Jessica says
We make it easy to print off desktop- or you could copy and paste from the printable recipe card.
Nicci says
Oh, these look so yummy! I’ll definitely have a go at baking these. Thank you for sharing the recipe.
Rochelle Williams says
I’m rating these five stars even though the outcome wasn’t. I don’t blame the recipe, some of us should not be allowed to back. The recipe was very easy, and these would have turned out perfectly except:
1. I forgot to allow the dough to rise a second time and had to run and get them out of the oven.
2. I overbaked them.
3. I didn’t have enough powered sugar for the glaze, yet made it anyway.
They’re still going to get eaten. My husband said they were “a little chewy, but good.”
I think I’d like to add orange extract or pineapple to the glaze next time.
Alison says
I have found that the first time I make a new recipe it is best if I have no expectations because I often do the same type of things! I am sure the second time around will be much better for you!
Amy says
Can I use a dairy alternative such as oatmilk?
Jessica says
Hi amy, the only non-dairy milk I have repeated success with in baking is almond milk. I’ve not tried oatmilk though, so it might work just fine!
Maria says
I made these last night. I left them in the oven overnight because my fridge was too cold. Suffice to say that after tasting the result, my husband said “if you ever want to quit your job .. sell these …. really!!”
Thank you so much for the recipe. I think I will make another 15, or 30 … thank you so much!!
Lacy says
Very forgiving recipe. I have put the proof dough in the fridge and made them the next day. Still amazing. I worked it cold unproofed, through rolled and sliced in the pan, the reproof about 40 minutes until they fill the pan. Replace in oven and cooked. Amazing. I have forgotten the egg and added it later. Same, still turn out perfect. I add nutmeg and a pinch of salt to the filling. Sometimes i add chopped fried apples.
Alison says
I love your additional touches Lacy! Thanks for sharing!
Amy says
Could I use round pans instead ?