If you’ve ever dreamed of warm, gooey, melt-in-your-mouth cinnamon rolls, you’re in the right place. This Homemade Cinnamon Rolls with Glaze Recipe is seriously one of my all-time favorites to make and share. I absolutely love how these rolls come out soft and perfectly sweet with that luscious glaze on top—it’s enough to make anyone swoon! Stick around, and I’ll walk you through every step so you can nail these treats in your own kitchen.
Why You’ll Love This Recipe
- Soft and Fluffy Dough: The yeast dough rises beautifully, giving you that tender, pillowy texture everyone craves.
- Perfect Cinnamon Swirl: The cinnamon and brown sugar filling is just the right mix of sweet and spicy, no overpowering flavors here.
- Simple, Irresistible Glaze: The smooth powdered sugar glaze adds just the right touch of sweetness and shine without being too sticky.
- Great for Any Occasion: Whether it’s a weekend breakfast or a cozy dessert, these rolls always impress!
Ingredients You’ll Need
The ingredients here are pretty simple but work so well together—it’s a classic combo that delivers every time. Just keep an eye out for fresh yeast and real butter or your preferred fat; these make a big difference in flavor and texture.
- Warm Water: Make sure it’s around 110°F to activate the yeast perfectly without killing it.
- Active Dry or Instant Yeast: Either works—instant skips the proofing step, but I like proofing for that buttery depth.
- Granulated Sugar: A little spike for the yeast and dough sweetness.
- Melted Butter or Coconut Oil: Butter gives that rich flavor, but coconut oil is a great dairy-free swap.
- Milk: Using room temperature milk helps your yeast do its thing without shock.
- Sea Salt: Just a touch to balance sugar and bring out all those warm spices.
- All-Purpose Flour: I recommend measuring by weight or spooning it lightly into your cup to avoid dense dough.
- Dark Brown Sugar: The secret to that deep, almost caramel flavor in the filling.
- Cinnamon: Fresh ground is best for maximum aroma and warmth.
- Powdered Sugar: For that smooth, creamy glaze that ties everything together.
- Vanilla Extract: Just a splash to enhance the glaze’s sweetness.
Variations
I love mixing things up with this Homemade Cinnamon Rolls with Glaze Recipe. It’s flexible enough to suit your taste or whatever you have on hand—and honestly, it keeps breakfast exciting!
- Nutty Twist: Sprinkle chopped pecans or walnuts over the cinnamon sugar filling—I discovered this trick at a family brunch, and it adds a fantastic crunch.
- Fruit Fusion: Add raisins or dried cranberries right into the filling for a delightful burst of texture and sweetness.
- Vegan Version: Swap butter for coconut oil and use a plant-based milk; you’ll still get those soft rolls but dairy-free!
- Cream Cheese Frosting: Instead of the glaze, I often go for cream cheese frosting—it makes these rolls feel extra indulgent and perfect for special occasions.
How to Make Homemade Cinnamon Rolls with Glaze Recipe
Step 1: Activate Your Yeast
Start by stirring warm water, yeast, and a teaspoon of sugar in a small bowl. Let it sit for about 5 minutes until it’s frothy on top—that’s the yeast waking up and ready to work its magic. When I first learned this, I was impatient and didn’t wait, but the dough just wouldn’t rise properly!
Step 2: Mix and Knead the Dough
Mix melted butter, milk, sugar, salt, and your lively yeast mixture in a medium bowl. Then stir that into your flour. The dough is sticky at first, and that’s totally normal. I like to get in with my hands for the final knead on a floured surface—about 3 to 4 minutes until it’s smooth and elastic. More flour if you need it, but try not to overdo it or rolls get dense.
Step 3: First Rise
Brush a clean bowl with butter, pop in your dough, cover with plastic wrap, and tuck it into a nice warm corner. After about an hour, your dough should have doubled in size. This step is where the magic happens—your patience will be rewarded with light, fluffy rolls.
Step 4: Roll Out and Add Filling
Once risen, punch down the dough and roll it out on a generously floured surface into a 20×14-inch rectangle. Brush with melted butter, then sprinkle your cinnamon and brown sugar mixture evenly—leave about half an inch around the edges. This is where your kitchen will start smelling like heaven.
Step 5: Shape and Second Rise
Roll the dough tightly starting from one short side, forming a log. Slice it into 12 even rolls with a sharp knife. Place these cut-side up in a buttered baking dish. Cover and let rise for another hour until puffy and ready to bake.
Step 6: Bake and Glaze
Preheat your oven to 350°F. Bake for 25 to 30 minutes, until the tops are lightly golden. Let the rolls cool about 10 minutes before drizzling with the glaze made by whisking powdered sugar, milk, and vanilla. I’ve tried letting the glaze soak in slightly—it makes every bite gooey and irresistible!
Pro Tips for Making Homemade Cinnamon Rolls with Glaze Recipe
- Room Temperature Ingredients: Bringing ingredients like milk to room temperature helps your dough rise more reliably.
- Don’t Skimp on Kneading: I learned that kneading just a little longer makes rolls pull apart so beautifully without being crumbly.
- Use a Sharp Knife for Slicing: A serrated or very sharp knife helps you cut the rolls without squishing them.
- Cover During Rising: Keeping the dough moist with plastic wrap or a kitchen towel prevents crusty edges that can mess with roll shape.
How to Serve Homemade Cinnamon Rolls with Glaze Recipe
Garnishes
I usually keep it simple with just a generous drizzle of glaze, but sometimes I sprinkle a pinch of extra cinnamon or chopped nuts on top for a rustic charm. Fresh fruit on the side also pairs wonderfully and adds a pop of color.
Side Dishes
My family goes crazy for these cinnamon rolls alongside a hot cup of coffee or chai tea. I also like serving them with scrambled eggs or a fresh fruit salad to balance the sweetness when it’s a leisurely brunch.
Creative Ways to Present
For special occasions, I’ve arranged the warm rolls in a bundt pan to make a pull-apart cinnamon roll cake—everyone loves picking at it! You could also glaze them with a colorful drizzle or sprinkle edible flowers for a gorgeous morning treat.
Make Ahead and Storage
Storing Leftovers
I wrap leftover rolls tightly in plastic wrap and store them in an airtight container at room temperature for up to two days. They stay soft, but if your kitchen is warm, the fridge can extend their life—just bring them back to room temp before serving.
Freezing
Freezing works great if you want to prep in advance! I freeze the unbaked rolls right after slicing in the pan, wrap them tightly, and thaw overnight in the fridge before baking fresh the next day. You can also freeze baked rolls—just freeze cooled rolls in an airtight container.
Reheating
To reheat, I pop the rolls in a 300°F oven for about 10 minutes or microwave them wrapped in a damp paper towel for about 20 seconds to bring back that fresh-from-the-oven warmth without drying them out.
FAQs
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Can I make these cinnamon rolls without yeast?
While this particular recipe relies on yeast for that classic fluffy texture, you can find no-yeast cinnamon roll recipes using baking powder or baking soda as leavening. Keep in mind, those rolls will have a different texture—more cake-like—and won’t be quite as soft and airy.
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How do I know if my yeast is still good?
Proof your yeast by mixing it with warm water and a bit of sugar. It should become foamy within 5 to 10 minutes. If nothing happens, your yeast is likely expired or the water was too hot or cold, so it’s best to grab a fresh packet.
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Can I use whole wheat flour instead of all-purpose?
You can substitute half the all-purpose flour with whole wheat for a nuttier flavor and more fiber. Just be aware the dough might be a bit denser and require extra liquid or kneading.
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Is it okay to prepare the dough the night before?
Absolutely! After kneading, cover the dough and refrigerate overnight. Let it come to room temperature before rolling out and assembling the rolls. The slow ferment actually enhances flavor.
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What if my rolls come out dry or tough?
This usually means overworked dough or too much flour. Try kneading gently and adding flour little by little. Also, make sure your dough is properly risen before baking—that’s key for tender rolls.
Final Thoughts
Making Homemade Cinnamon Rolls with Glaze Recipe is one of those rewarding kitchen adventures that smells like love and tastes like celebration. I truly enjoy the process, from watching the dough rise to glazing each roll as they come fresh from the oven. Whether it’s for a lazy Sunday morning or a crowd-pleasing brunch, these rolls never disappoint. I’m excited for you to try this recipe—it’s like a warm hug you can eat, and trust me, anyone you share them with will feel the same way.
Print
Homemade Cinnamon Rolls with Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
Delicious homemade cinnamon rolls featuring a soft, buttery dough filled with a sweet cinnamon-brown sugar mixture, topped with a smooth vanilla glaze. Perfect for breakfast or a cozy treat, these cinnamon rolls rise twice for maximum fluffiness and bake to golden perfection.
Ingredients
Yeast Mixture
- ½ cup warm water, 110°F
- 1 (¼-ounce) package active dry yeast or instant yeast
- 1 teaspoon granulated sugar
Dough
- ⅓ cup melted butter or coconut oil, plus more for brushing
- ½ cup milk, at room temperature
- ⅓ cup granulated sugar
- 1 teaspoon sea salt
- 2¾ cups all-purpose flour, plus more for kneading
Filling
- ½ cup dark brown sugar
- 1½ tablespoons cinnamon
Glaze
- 1½ cups powdered sugar, sifted
- 3 to 4 tablespoons milk
- ½ teaspoon vanilla extract
Other Frosting Options
- 1 recipe Cream Cheese Frosting (optional, instead of glaze)
Instructions
- Prepare Yeast Mixture: In a small bowl, stir together the warm water, yeast, and granulated sugar. Set aside for 5 minutes until the mixture is foamy, indicating the yeast is activated.
- Make the Dough: In a medium bowl, combine the melted butter, room temperature milk, sugar, and salt. Stir in the yeast mixture. In a large bowl, place the flour and add the wet ingredients, stirring until combined. The dough will be sticky. Use your hands to roughly knead it, then transfer to a floured surface. Knead for 3 to 4 minutes until smooth, adding flour as necessary. Form into a ball.
- First Rise: Butter a large bowl and place the dough inside. Cover with plastic wrap and set aside in a warm spot to rise until doubled in size, about 1 hour.
- Prepare Filling: In a small bowl, mix together the dark brown sugar and cinnamon.
- Roll and Fill Dough: Punch down the risen dough and roll it out on a floured surface into a 20×14-inch rectangle. Brush the dough with 2 tablespoons melted butter, then evenly sprinkle the cinnamon sugar mixture over the surface, stopping about ½ inch from the edges.
- Shape Rolls: Starting at one of the short edges (14-inch side), tightly roll the dough into a log. Use a sharp knife to cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 8×11 or 9×13-inch baking dish. Cover and let rise for 1 hour until puffy.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Make Glaze: In a medium bowl, whisk powdered sugar, 3 tablespoons milk, and vanilla extract until smooth. Adjust consistency with additional milk if needed. Alternatively, prepare cream cheese frosting to use instead.
- Bake Rolls: Uncover the risen rolls and bake for 25 to 30 minutes until the tops are lightly golden brown.
- Cool and Glaze: Remove the rolls from the oven and allow them to cool for 10 minutes. Drizzle the prepared glaze or spread cream cheese frosting over the rolls before serving.
Notes
- Ensure water temperature for the yeast is around 110°F to properly activate the yeast without killing it.
- Use room temperature milk to help the dough rise better.
- You can substitute melted butter with coconut oil for a dairy-free option.
- Letting the dough rise in a warm place is crucial for fluffy rolls.
- For a richer topping, try cream cheese frosting instead of the glaze.
- Store leftovers in an airtight container; reheat gently before serving for best taste.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
