Why You'll Love It
- - Soft, fluffy dough that stays tender
- - Warm cinnamon scent fills the house
- - Simple glaze adds a caramel sheen
- - Versatile for brunch or snack
*"These rolls are the coziest breakfast I've ever tasted—soft, buttery, and just the right amount of sweet."*
Essential Ingredient Guide
- All‑purpose flour: Provides structure; sift for a lighter crumb
- Unsalted butter: Creates tender layers; melt for the glaze
- Brown sugar: Adds moisture and a deep caramel flavor
- Cinnamon: Freshly ground offers the brightest spice aroma
- Lemon zest: A subtle acidic lift that brightens the sweet
- Powdered sugar: For a smooth, glossy glaze
Complete Cooking Process
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Ingredient Readiness:
Measure flour, let butter soften, and whisk together the wet ingredients before you even think about mixing the dough.
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Flavor Development:
Knead gently until the dough is smooth; this encourages gluten to relax, giving you that pillowy texture.
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Texture Control:
Roll the dough to an even thickness, then spread the cinnamon‑brown‑sugar mixture—don’t over‑press, keep it airy.
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Finishing Touches:
Drizzle the warm glaze while the rolls are still hot, letting it seep into every crevice.
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Serving Timing:
Allow the rolls to cool just enough to set the glaze, then serve warm for that melt‑in‑your‑mouth moment.
- Chill the dough for 15 minutes before rolling to avoid stretching
- Use a silicone mat for easy transfer to the pan
- Brush the tops with melted butter before baking for extra gloss
- Cover loosely with foil if the tops brown too quickly
Pro Tips
Well, these small adjustments make a big difference. I’ve found that a brief chill keeps the layers distinct, and a quick butter brush adds that golden sheen. Wow, it’s amazing how these tiny steps turn an ordinary roll into a memory. So go ahead, trust the process, and enjoy every sweet bite.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Keep dough covered while it rises
- Don’t over‑bake; they should stay slightly golden
- Glaze while still hot for best absorption
Frequently Asked Questions
→ Can I freeze the rolls?
Yes, wrap them tightly and freeze; reheat in the oven for 10 minutes before serving.
→ How do I make the glaze sweeter?
Add a tablespoon of honey or maple syrup to the powdered sugar mixture.
→ Can I use whole‑wheat flour?
You can substitute up to 50% of the flour for whole‑wheat for a nuttier flavor.
→ What if I don’t have a stand mixer?
Mix by hand using a sturdy spoon, then knead on a lightly floured surface.
→ How long do the rolls stay fresh?
Stored in an airtight container, they’re best within 2 days.
→ Can I add nuts to the filling?
Absolutely—chopped pecans or walnuts add a pleasant crunch.
Chef's Tips
If you prefer a richer flavor, substitute half of the milk with heavy cream.,For a festive touch, add dried cranberries to the filling.,Allow the rolls to cool slightly before glazing to avoid a runny glaze.
Nutrition Facts
per serving
380
Calories
7g
Protein
55g
Carbs
15g
Fat
Taste Profile
Warm, sweet, and comforting with a hint of citrus
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Will add a nutty flavor and denser crumb
Use a high‑quality brand for similar richness
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne and a drizzle of hot honey for a subtle kick.
Mediterranean Style
Incorporate crumbled feta and chopped olives into the filling for a savory twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑kneading the dough, leading to a tough texture
- Baking too long, causing dry edges
- Applying glaze when rolls are too hot, making it runny
Meal Prep & Storage
Make Ahead Tips
Prepare the dough and assemble the rolls; refrigerate up to 24 hours before baking. Warm before serving.
Leftover Ideas
Reheat gently in a skillet with a dab of butter for a toasted edge.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients
Activate yeast and mix dough
First rise until doubled
Roll, fill, shape, and second rise
Bake, glaze, and cool slightly
Best Homemade Cinnamon Rolls
Enjoy fluffy, buttery homemade cinnamon rolls with a sweet caramelized glaze—perfect for a cozy breakfast or snack. The dough rolls up soft, warm, and fragrant, while the glaze adds a glossy finish that makes every bite feel like a gentle hug.
Timing
Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
Dough
- 01 4 cups all‑purpose flour
- 02 1/3 cup granulated sugar
- 03 2 tsp active dry yeast
- 04 1 tsp salt
- 05 1 cup warm milk
- 06 1/3 cup melted butter
- 07 2 large eggs
Filling
- 01 1/2 cup unsalted butter, softened
- 02 1 cup brown sugar, packed
- 03 2 tbsp ground cinnamon
- 04 Zest of 1 lemon
Glaze
- 01 1 cup powdered sugar
- 02 2 tbsp melted butter
- 03 2 tbsp milk
- 04 1 tsp vanilla extract
Instructions
In a bowl combine warm milk, sugar, and yeast; let sit 5 minutes until foamy.
Mix flour and salt in a large bowl; add the yeast mixture, melted butter, and eggs. Knead 8‑10 minutes until smooth.
Cover the dough and let rise in a warm place until doubled, about 1 hour.
Punch down the dough, roll out on a lightly floured surface into a 12×18‑inch rectangle.
Spread softened butter, then sprinkle brown sugar, cinnamon, and lemon zest evenly.
Roll tightly, cut into 8 equal pieces, place in a greased baking pan, and let rise 30 minutes.
Bake at 350°F (175°C) for 20‑25 minutes until golden.
While warm, whisk glaze ingredients together and drizzle over the rolls.
Notes & Tips
- 1 If you prefer a richer flavor, substitute half of the milk with heavy cream.
- 2 For a festive touch, add dried cranberries to the filling.
- 3 Allow the rolls to cool slightly before glazing to avoid a runny glaze.
Tools You'll Need
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Mixing bowls
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Stand mixer or wooden spoon
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Rolling pin
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Sharp knife
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Baking pan
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Wire cooling rack
Must-Know Tips
- Don’t over‑mix the dough; it can become tough
- Let the dough rest after rolling to relax gluten
- Glaze while the rolls are still warm for best absorption
Professional Secrets
- Use milk at 110°F for optimal yeast activation
- Brush the tops with melted butter before baking for extra shine
- Allow a short second rise for fluffier interiors
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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