Easy Cinnamon Rolls Recipe: Foolproof Homemade Baking

These easy cinnamon rolls require just 10 basic ingredients, 20 minutes of active preparation, and deliver bakery-quality results with a soft, fluffy texture and perfectly balanced cinnamon-sugar swirl. The secret? A no-fail yeast dough that rises beautifully without special equipment and a foolproof cinnamon filling that won't leak during baking.

There's nothing quite like the aroma of freshly baked cinnamon rolls filling your kitchen. This easy homemade cinnamon rolls recipe has been perfected through years of testing to eliminate common pitfalls while delivering professional results. Unlike complicated recipes that require special equipment or advanced techniques, our approach uses standard kitchen tools and straightforward methods that even beginner bakers can master.

Why This Easy Cinnamon Roll Recipe Works

Most cinnamon roll recipes fail because they either use too much sugar in the dough (creating dense rolls) or too much butter in the filling (causing leakage). Our simple cinnamon roll instructions for beginners solve these problems with precise measurements and a unique rolling technique that keeps the filling contained. The result? Perfectly swirled rolls with consistent texture from edge to center.

Ingredients for Easy Cinnamon Rolls

Makes 12 generous rolls | Prep time: 20 minutes | Rise time: 1 hour 30 minutes | Bake time: 25 minutes

Category	Ingredients	Notes & Substitutions
Dough	3 1/2 cups all-purpose flour	Plus extra for dusting. Bread flour works too for chewier texture
Dough	1/4 cup granulated sugar	Do not substitute brown sugar here
Dough	2 1/4 tsp active dry yeast	One standard packet. Instant yeast works too
Dough	1/2 cup whole milk, warmed	110°F/43°C - not hotter than body temperature
Filling	1/2 cup packed brown sugar	Light or dark both work
Filling	2 tbsp cinnamon	Use Ceylon cinnamon for milder flavor
Filling	1/4 cup melted butter	Cool slightly before using

Essential Equipment

• Large mixing bowl (or stand mixer with dough hook)
• Rolling pin (or clean wine bottle in a pinch)
• 9x13 inch baking pan
• Pastry brush (or clean fingers work too)
• Sharp serrated knife or dental floss for cutting

Step-by-Step Instructions

1. Prepare the Dough

1. In a small bowl, combine warm milk (110°F), 1 tbsp sugar, and yeast. Let sit 5-7 minutes until foamy.
2. Mix flour, remaining sugar, salt, and melted butter in large bowl.
3. Add yeast mixture and egg to dry ingredients, stirring until a shaggy dough forms.
4. Knead by hand for 5-7 minutes (or mixer for 3-4 minutes) until smooth and elastic.
5. Place in greased bowl, cover, and let rise in warm spot for 1 hour or until doubled.

2. Create the Filling & Shape Rolls

5. Mix brown sugar and cinnamon in small bowl.
6. Roll risen dough into 16x12 inch rectangle on floured surface.
7. Brush surface with melted butter, then sprinkle evenly with cinnamon-sugar mixture.
8. Tightly roll up from long side, pinching seam to seal.
9. Cut into 12 equal pieces using sharp knife or unflavored dental floss.
10. Place rolls cut-side down in greased 9x13 pan, cover, and rise 30 minutes.

3. Bake to Perfection

11. Preheat oven to 350°F (175°C) while rolls rise.
12. Bake 22-27 minutes until golden brown and centers reach 190°F.
13. Cool 10 minutes while preparing glaze.
14. Mix powdered sugar, milk, and vanilla until smooth, then drizzle over warm rolls.

Troubleshooting Common Issues

• Dense rolls: Over-measured flour is the #1 culprit. Spoon flour into measuring cup rather than scooping.
• Filling leakage: Ensure butter is cooled before spreading and don't overfill the edges.
• Uneven rising: Find a consistently warm spot (75-80°F) away from drafts for best results.
• Dry texture: Don't overbake - remove when centers reach 190°F, not when edges look done.

Storage and Reheating Tips

These easy cinnamon rolls with step-by-step guide maintain freshness when stored properly:

• Room temperature: Keep covered for up to 2 days
• Refrigerator: Store in airtight container for up to 1 week
• Freezer: Wrap individual rolls in plastic, then foil for up to 3 months
• Reheating: Microwave 15-20 seconds or warm in 300°F oven for best texture

Delicious Variations

Once you've mastered the best easy cinnamon rolls, try these simple twists:

• Cream cheese swirl: Mix 4 oz softened cream cheese with filling ingredients
• Apple cinnamon: Add 1/2 cup finely diced apples to the filling
• Sticky buns: Place chopped pecans and 1/4 cup maple syrup in bottom of pan before adding rolls
• Whole wheat option: Substitute 1 cup of all-purpose flour with white whole wheat flour

Frequently Asked Questions

Can I make these cinnamon rolls ahead of time?

Yes! After shaping the rolls, cover and refrigerate overnight. Remove 30 minutes before baking and allow extra 15-20 minutes rising time at room temperature before baking.

Why did my cinnamon rolls come out dense?

Dense rolls usually result from too much flour or dead yeast. Measure flour by spooning into cup then leveling (don't scoop). Test yeast in warm milk with sugar first - if it doesn't foam within 5-7 minutes, start over with fresh yeast.

Can I use instant yeast instead of active dry?

Absolutely. Use the same amount but you can mix instant yeast directly with dry ingredients without proofing. The rise time may be slightly faster - check dough when it doubles in size.

How do I prevent the filling from leaking out?

Cool the melted butter slightly before spreading, leave a 1/2 inch border clean around edges, and pinch the seam well when rolling. Using dental floss to cut instead of a knife creates cleaner cuts with less squishing.

What's the ideal temperature for baking cinnamon rolls?

350°F (175°C) is perfect for even baking without burning. Higher temperatures cause the outside to cook too fast while the center remains doughy. Use an instant-read thermometer to check when centers reach 190°F for optimal doneness.