Soft & Gooey Homemade Cinnamon Rolls: A Sweet Classic from Scratch

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  • 1 cup warm milk (about 110°F / 43°C)
  • 2¼ teaspoons active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup unsalted butter, melted
  • 4 cups all-purpose flour
  • 1 teaspoon salt

For the filling:

  • ½ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 tablespoons ground cinnamon

For the glaze:

  • 1½ cups powdered sugar
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract

Preparation:

  1. In a large bowl, mix warm milk and yeast. Let sit for 5–10 minutes until foamy.
  2. Add sugar, eggs, melted butter, flour, and salt. Mix and knead until smooth and elastic (about 8–10 minutes by hand or 5 minutes with a mixer).
  3. Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
  4. Roll out the dough into a large rectangle (about 16×12 inches). Spread softened butter evenly over the surface.
  5. Mix brown sugar and cinnamon, then sprinkle generously over the buttered dough.
  6. Roll the dough up tightly from the long side and cut into 12 even rolls.
  7. Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes.
  8. Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden.
  9. While rolls bake, whisk together glaze ingredients until smooth.
  10. Drizzle glaze over warm rolls and serve.

Serving and Storage Tips: Serve warm for the ultimate gooey texture. Store leftovers covered at room temperature for 2 days or in the refrigerator for up to 5 days. Reheat briefly in the microwave before enjoying.

Variants:

  • Cream Cheese Frosting: Replace glaze with a rich cream cheese frosting.
  • Nutty Crunch: Add chopped pecans or walnuts to the filling.
  • Apple Cinnamon Rolls: Add finely chopped apples to the cinnamon-sugar mix.

FAQ:

  • Can I make them ahead of time? Yes! Prepare and cut the rolls, then refrigerate overnight. Let them rise at room temperature before baking.
  • Can I freeze them? Yes—freeze unbaked rolls or fully baked rolls (without glaze). Thaw and bake or reheat before serving.
  • What if I don’t have active dry yeast? Use instant yeast and skip the proofing step, adding it directly to the flour.
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