Easy Cinnamon Rolls

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Fluffy, golden, and swirled with buttery cinnamon sugar, these Easy Cinnamon Rolls are the ultimate comfort treat. Topped with a rich vanilla glaze that melts into every spiral, they deliver bakery-style indulgence straight from your oven. Whether it’s a weekend brunch or a cozy holiday morning, this classic recipe never fails to impress.

Unlike complicated yeasted doughs that require hours of proofing, this version comes together quickly with simple ingredients and minimal kneading. You get soft, pillowy rolls with that nostalgic cinnamon aroma filling the kitchen, all without breaking a sweat. It’s homemade baking at its most satisfying.

Why You’ll Love This Easy Cinnamon Rolls Recipe

• Requires only basic pantry ingredients.
• Minimal kneading and no overnight rise needed.
• Perfect for beginners and weekend bakers.
• Ultra-soft texture with gooey cinnamon filling.
• Sweet vanilla glaze for the perfect finishing touch.

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Preparation Phase & Tools to Use

To achieve the best texture and rise, you’ll need a few essential tools:

• Mixing bowls – For combining the dough and filling ingredients.
• Rolling pin – To evenly roll the dough for consistent swirls.
• Bench scraper or knife – For slicing the rolls cleanly.
• 9×13 inch baking dish – Allows the rolls to bake snugly together for that soft pull-apart texture.
• Whisk – For smooth, lump-free icing.
• Measuring cups and spoons – Accuracy is key when it comes to baking.

Each of these tools plays a crucial role in ensuring your cinnamon rolls bake evenly and look as good as they taste.

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Preparation Tips

Start with room temperature ingredients to help the dough come together more easily. When rolling out the dough, use a lightly floured surface to prevent sticking, and roll it into an even rectangle for uniform rolls. When slicing, use a sharp knife or unflavored dental floss to avoid squishing the rolls. Lastly, don’t overbake — remove them from the oven when the tops are golden and the centers are just cooked through for that soft, tender bite.

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Ingredients for This Easy Cinnamon Rolls Recipe

For the Dough:

• 2 3/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast (1 packet)
• 1/2 cup whole milk (warm, about 110°F)
• 1/4 cup water (warm)
• 3 tablespoons unsalted butter (melted)
• 1 large egg (room temperature)

For the Filling:

• 1/3 cup unsalted butter (softened)
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar (packed)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

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Step 1: Activate the Yeast

In a small bowl or measuring cup, combine the warm milk and water with the sugar and sprinkle the yeast on top. Let it sit for about 5–10 minutes until it becomes frothy. This ensures the yeast is active and ready to help the dough rise.

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Step 2: Make the Dough

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a shaggy dough forms. Knead by hand on a floured surface for about 5–7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4–5 minutes.

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Step 3: Let the Dough Rise

Place the dough in a lightly greased bowl and cover it with a damp towel or plastic wrap. Let it rise in a warm place for 60–90 minutes or until doubled in size.

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Step 4: Prepare the Filling

While the dough is rising, make the filling by mixing the softened butter, cinnamon, and brown sugar in a bowl until it forms a spreadable paste.

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Step 5: Roll and Fill the Dough

Once the dough has risen, roll it out into a 14×9-inch rectangle on a floured surface. Evenly spread the cinnamon-sugar filling over the dough, leaving a small border around the edges.

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Step 6: Roll Up and Slice

Starting from the long side, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls. Place them in a greased 9×13-inch baking dish.

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Step 7: Second Rise

Cover the dish and let the rolls rise again for 30–45 minutes, until puffy. Preheat your oven to 350°F (175°C) during this time.

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Step 8: Bake the Rolls

Bake the cinnamon rolls for 22–25 minutes, or until golden brown and cooked through. Don’t overbake, as they’ll continue to cook slightly once out of the oven.

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Step 9: Make the Glaze

While the rolls are baking, whisk together powdered sugar, vanilla extract, and milk (start with 2 tablespoons and add more as needed) until smooth and pourable.

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Step 10: Glaze and Serve

Once the rolls come out of the oven, let them cool for 5 minutes before drizzling with the glaze. Serve warm and enjoy the gooey goodness.

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Notes

For the softest cinnamon rolls, use whole milk and avoid over-kneading the dough. If your kitchen is cold, place the dough in a slightly warmed (but turned off) oven during the rise to create a cozy environment. Always use room temperature ingredients—cold eggs or milk can inhibit yeast activity. For extra richness, swap the water in the dough for more milk, or add a splash of heavy cream before baking to make the rolls even gooier.

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Watch Out for These Mistakes While Cooking

• Using overly hot liquid: Anything above 115°F can kill the yeast.
• Skipping the second rise: This step ensures the rolls become light and airy.
• Rolling the dough too thin: This can result in dry rolls that bake unevenly.
• Not sealing the dough edge: The rolls might unravel while baking if not pinched closed.
• Overbaking: Even a few extra minutes can make your rolls dry. Pull them once golden on top.

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Storage Instructions

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, microwave individual rolls for 15–20 seconds or warm them in a 300°F oven for 10 minutes. If freezing, wrap tightly and freeze unglazed rolls for up to 2 months. Thaw overnight and glaze after reheating.

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Estimated Nutrition (Per Roll)

• Calories: 290
• Protein: 5g
• Carbohydrates: 45g
• Sugars: 19g
• Fat: 10g
• Saturated Fat: 6g
• Fiber: 1g
• Sodium: 210mg
• Cholesterol: 35mg

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Frequently Asked Questions

Can I make these cinnamon rolls ahead of time?

Yes! Prepare the rolls and let them complete the second rise in the refrigerator overnight. Bring them to room temperature for 30 minutes before baking.

Can I freeze the rolls before baking?

Absolutely. After slicing the rolls, place them on a baking sheet and freeze. Transfer to a freezer bag once solid. When ready, thaw and let rise before baking.

Can I make them dairy-free?

You can substitute the milk and butter with non-dairy alternatives like almond milk and vegan butter.

What’s the best way to cut the rolls cleanly?

Use unflavored dental floss to gently slice through the dough without squishing the shape.

Can I add nuts or raisins to the filling?

Definitely! Chopped pecans, walnuts, or raisins are classic additions to enhance flavor and texture.

My dough isn’t rising. What went wrong?

The yeast might be expired, or the liquid used was too hot or too cold. Ensure a warm, draft-free environment.

How do I make the rolls extra gooey?

Before baking, pour 1/4 cup warm heavy cream over the rolls in the pan. This creates a super-soft, gooey center.

Can I double this recipe?

Yes, just use a larger baking pan or two 9×13 dishes. Increase baking time slightly and keep an eye on the color.

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Conclusion

Easy Cinnamon Rolls are the kind of recipe that turns an ordinary day into something special. With their tender dough, rich cinnamon filling, and luscious glaze, they’re perfect for breakfast, brunch, or a sweet treat anytime. Best of all, you don’t need to be an expert baker to enjoy incredible results. Once you make these, they’ll become a regular favorite in your kitchen rotation.

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