Easy Cinnamon Rolls Recipe: Perfect Every Time

Here's a straightforward cinnamon rolls recipe that delivers bakery-quality results with minimal effort: Combine 1 cup warm milk, 2 ¼ tsp active dry yeast, and 2 tbsp sugar. Let sit for 5 minutes until foamy. Mix with ⅓ cup melted butter, 1 egg, 3 ½ cups flour, and ½ tsp salt to form a soft dough. Let rise for 1 hour. Roll out, spread with ⅓ cup softened butter, ¾ cup brown sugar, and 3 tbsp cinnamon. Roll, cut, and bake at 350°F for 20-25 minutes. Top with a simple cream cheese icing.

There's nothing quite like the aroma of freshly baked cinnamon rolls filling your kitchen. This easy cinnamon rolls recipe from scratch eliminates complicated steps while guaranteeing soft, fluffy results every time. Whether you're planning a special weekend breakfast or need a comforting treat, these rolls come together with basic ingredients you likely already have.

Why This Easy Cinnamon Rolls Recipe Works

Many cinnamon roll recipes promise simplicity but deliver disappointing results—tough dough, weak cinnamon flavor, or icing that doesn't complement the rolls. Our foolproof cinnamon roll recipe addresses these common issues with precise measurements, optimal rising time, and balanced flavor ratios. The secret? Using both bread flour for structure and all-purpose flour for tenderness creates the perfect texture.

Ingredients for Perfect Cinnamon Rolls

Accurate measurements make the difference between good and great cinnamon rolls. We've included both cup and gram measurements for baking precision.

Ingredient	Cup Measurement	Weight Measurement	Key Purpose
All-purpose flour	2 cups	240g	Base structure
Bread flour	1 ½ cups	180g	Improved texture
Warm milk (110°F)	1 cup	240ml	Activates yeast
Active dry yeast	2 ¼ tsp	7g	Rising agent
Brown sugar	¾ cup	150g	Filling sweetness

Step-by-Step Instructions for Easy Cinnamon Rolls

1. Activate the Yeast

Pour 1 cup warm milk (110°F is ideal—too hot kills yeast) into a small bowl. Add 2 ¼ tsp active dry yeast and 2 tbsp sugar. Stir gently and let sit for 5-10 minutes until foamy. This simple cinnamon rolls preparation step confirms your yeast is active.

2. Make the Dough

In a large mixing bowl, combine the yeast mixture with ⅓ cup melted butter, 1 large egg, 2 cups all-purpose flour, 1 ½ cups bread flour, and ½ tsp salt. Mix until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Proper kneading develops gluten for soft cinnamon rolls that hold their shape.

3. First Rise

Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled. For best results, maintain 75-80°F environment—near a warm oven works well. This easy cinnamon rolls recipe requires proper rising time for optimal texture.

4. Prepare Filling

Mix ¾ cup packed brown sugar and 3 tbsp ground cinnamon. Have ⅓ cup softened butter ready for spreading. The brown sugar to cinnamon ratio (4:1) creates balanced flavor without overwhelming sweetness.

5. Roll and Cut

Roll risen dough into a 16x12 inch rectangle. Spread evenly with softened butter, then sprinkle with cinnamon-sugar mixture. Roll tightly from the long side and cut into 12 equal pieces using dental floss (prevents squishing). This technique for simple cinnamon roll preparation ensures clean cuts.

6. Second Rise and Bake

Place rolls in a greased 9x13 inch pan. Cover and let rise 30 minutes. Bake at 350°F for 20-25 minutes until golden brown. The ideal cinnamon rolls baking time and temperature prevents undercooked centers or burnt edges.

Troubleshooting Common Issues

Even with this easy cinnamon rolls recipe, problems can occur. Here's how to fix them:

• Dough won't rise: Check yeast expiration date and milk temperature. Yeast dies above 130°F.
• Rolls too dense: Don't over-knead or use too much flour during rolling.
• Filling leaking out: Seal the roll's end seam and don't overfill with filling.
• Icing too thin: Add powdered sugar 1 tbsp at a time until desired consistency.

Cream Cheese Icing Recipe

While rolls bake, prepare this simple cinnamon roll icing:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk

Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and milk until spreadable. Drizzle over warm rolls—never hot rolls, which melt the icing.

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. For best results when reheating cinnamon rolls, microwave individual rolls for 10-15 seconds or warm in a 300°F oven for 5 minutes. Freezing works well too—wrap cooled rolls individually and freeze for up to 3 months.

Variations to Try

Once you've mastered this basic recipe, experiment with these easy modifications:

• Nutty rolls: Add ½ cup chopped pecans or walnuts to the filling
• Apple cinnamon: Layer 1 cup finely diced apples over the butter before adding filling
• Sticky buns: Place ½ cup pecans and ⅓ cup maple syrup in the pan before adding rolls
• Gluten-free: Substitute with 1:1 gluten-free flour blend (add 1 tsp xanthan gum)

Frequently Asked Questions

Can I make cinnamon rolls ahead of time?

Yes! Prepare rolls through step 5, then cover and refrigerate overnight. Remove 1 hour before baking to allow final rise. This make-ahead cinnamon rolls method saves morning preparation time while maintaining freshness.

Why did my cinnamon rolls come out tough?

Tough cinnamon rolls usually result from too much flour in the dough or over-kneading. Measure flour correctly by spooning into cups and leveling—don't scoop directly. The dough should be slightly sticky but manageable. Proper rising time also prevents toughness.

Can I use instant yeast instead of active dry?

Yes, you can substitute instant yeast 1:1 for active dry yeast in this easy cinnamon rolls recipe. With instant yeast, you can mix it directly with dry ingredients without proofing in milk first, potentially saving 10 minutes in preparation time.

How do I prevent the filling from leaking out?

To keep filling inside your cinnamon rolls, ensure the dough rectangle has straight edges before rolling. Seal the final seam by pinching gently. When cutting, use unflavored dental floss instead of a knife for clean separation without squishing. Don't overfill with cinnamon-sugar mixture.