Pillowy dough swirled with cinnamon-sugar, baked until golden, and topped with creamy vanilla glaze. These homemade cinnamon rolls are pure comfort and irresistible any time of day.

Is there anything more comforting than the smell of fresh cinnamon rolls baking on a quiet morning?

For me, these homemade cinnamon rolls bring back memories of slow weekends, messy kitchens, and the kind of baking that feels like a warm hug. They’re the kind of treat that feels indulgent but simple made with just a few pantry ingredients and a little patience.

These rolls are:

Soft and pillowy, with a light, tender crumb.
Swirled with a brown sugar and cinnamon filling that melts into gooey perfection.
Topped with an extra creamy vanilla frosting

Whether you're making them for a holiday brunch, weekend treat, or to share with friends, these rolls are the kind of nostalgic baking project that never goes out of style. And yes, you can totally prep them the night before and bake in the morning (details below!).

Ingredients:

For the Dough:

milk
active dry yeast
granulated sugar
eggs
unsalted butter
vanilla extract
all-purpose flour
salt

For the Filling:

light brown sugar
ground cinnamon
unsalted butter

For the Vanilla Cream Cheese Frosting:

cream cheese
unsalted butter
powdered sugar
vanilla extract
milk or heavy cream
salt

The Method

Step 1: Activate the Yeast

In a large bowl or stand mixer, whisk together warm milk, yeast, and 1 tbsp of sugar. Let sit for 5–10 minutes until foamy.

Step 2: Add the Remaining Wet Ingredients

Add remaining sugar, melted butter, egg, and vanilla. Mix to combine.

Step 3: Form the Dough

Add flour and salt. Mix until a soft dough forms. Knead for about 8–10 minutes (by hand or using a dough hook) until smooth and elastic. The dough should be slightly tacky but not sticky.

Step 4: First Rise

Form into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 5: Prepare the Cinnamon Sugar

In a small bowl, mix together brown sugar and cinnamon.

Step 6: Roll Out the Dough

Once the dough has doubled, punch it down and roll it out on a lightly floured surface into a 14x10-inch rectangle.

Step 7: Fill the Dough

Spread softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture.

Step 8: Shape the Rolls

Starting from the long edge, tightly roll up the dough into a log. Slice into 9 equal rolls.

Step 9: Second Rise

Place the rolls in a greased or parchment-lined 9-inch square baking dish. Cover loosely and let rise again for 30–45 minutes, until puffy.

Step 10: Preheat the Oven

Preheat oven to 350°F (175°C).

Step 11: Bake

Bake rolls for 22–25 minutes, or until golden on top and baked through. Don't overbake, they should be soft and tender.

Step 12: Ice & Serve

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla, and a pinch of salt. Mix until fully combined and smooth. Add milk or cream, 1 tablespoon at a time, until the frosting reaches a soft, spreadable consistency. Spread generously over warm cinnamon rolls so it melts slightly into the swirls.

What I Reached For

When I make these cinnamon rolls, I reach for a few kitchen tools that help everything come together beautifully. I mix and knead the dough in a large mixing bowl (or stand mixer with a dough hook) to get the perfect soft texture. To roll and shape the dough, I use a lightly floured surface and a sharp bench knife so each roll is even. A greased or parchment lined 9-inch square baking dish keeps the rolls from sticking and makes cleanup easy. For the cinnamon-sugar filling, a small bowl and reliable measuring tools help me get consistent sweetness every time. Once baked, I drizzle the glaze using a spatula for a smooth finish. These are all tools I personally use in my kitchen to make this recipe turn out just right.

Make-Ahead Instructions

Want fresh cinnamon rolls in the morning without the full process?

After shaping and placing in the pan, cover and refrigerate overnight.
In the morning, let them come to room temp for about 45–60 minutes, then bake as directed.

Tips for Success

Use room-temperature butter in the filling so it spreads easily and evenly.
If your kitchen is cold, place the dough in an off oven with just the light on to rise faster.
For a thicker glaze, use less milk; for more of a pourable icing, thin it out a bit more.

Storing & Reheating

Store leftover rolls at room temperature (covered) for up to 2 days or in the fridge for 5 days.
Reheat in the microwave for 10–15 seconds for that warm, gooey goodness.

Variations

Add chopped pecans or walnuts to the filling for a little crunch.
Stir some orange zest into the dough or glaze for a citrusy twist.
Use cream cheese frosting instead of glaze for an ultra-indulgent version.

There’s a reason cinnamon rolls are a classic. They’re simple enough to make on a weekend, special enough for a holiday, and comforting enough to bake just because. Once you try these soft, gooey, homemade rolls, you’ll never want the canned version again.

Happy baking and don’t forget to eat one warm, straight from the pan!

Looking for more bakery-style recipes? Try these!