Soft & Gooey Cinnamon Rolls

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 a creamy vanilla glaze that drips into every golden crevice.

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!).

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.

Yield: 9 Rolls

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Soft & Gooey Cinnamon Rolls

Prep time: 21 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 46 M

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.

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Ingredients

For the Dough

• ¾ cup warm milk (110°F/43°C)
• 2 ¼ tsp (1 packet) active dry yeast
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• 2 ¾ cups all-purpose flour (plus more as needed)
• ½ tsp salt

For the Filling:

• ½ cup light brown sugar, packed
• 2 tbsp ground cinnamon
• ¼ cup unsalted butter, softened

For the Glaze

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• ½ tsp vanilla extract
• Pinch of salt

Instructions

1. 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.
2. Add remaining sugar, melted butter, egg, and vanilla. Mix to combine.
3. 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.
4. 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.
5. In a small bowl, mix together brown sugar and cinnamon.
6. Once the dough has doubled, punch it down and roll it out on a lightly floured surface into a 14x10-inch rectangle.
7. Spread softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture.
8. Starting from the long edge, tightly roll up the dough into a log. Slice into 9 equal rolls.
9. 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.
10. Preheat oven to 350°F (175°C).
11. Bake rolls for 22–25 minutes, or until golden on top and baked through. Don't overbake—they should be soft and tender.
12. Whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth. Drizzle over warm rolls and serve immediately.

Notes

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.

Nutrition Facts

Calories

389

Carbs

63 g

Cholesterol

54 mg

Fat

13 g

Fiber

2 g

Net carbs

61 g

Protein

6 g

Sat. Fat

8 g

Sodium

157 mg

Sugar

32 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.