bake · Baking

How to Make Cinnamon Rolls from Scratch

Making cinnamon rolls from scratch takes about 4 hours start to finish, but most of that is rising time. You'll make a soft yeast dough, roll it with cinnamon-sugar filling, cut into spirals, let them rise again, then bake until golden. The key is getting your dough soft enough to roll easily but not so wet it won't hold its shape.

Ingredients

Step by step

  1. Warm the milk and activate the yeast. Heat 1 cup whole milk to 110°F—it should feel barely warm on your wrist. Sprinkle 2¼ teaspoons active dry yeast over the milk and add 1 tablespoon sugar. Stir once and let sit 5 minutes until it foams.
  2. Mix the dough. In a large bowl, whisk together 3½ cups all-purpose flour, ⅓ cup sugar, and 1 teaspoon salt. Add the yeast mixture, 1 beaten egg, and 4 tablespoons melted butter. Mix until a shaggy dough forms.
  3. Knead until smooth. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky—add flour sparingly if needed.
  4. First rise. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1-2 hours until doubled in size.
  5. Prepare the filling. Mix ¾ cup brown sugar, 2 tablespoons ground cinnamon, and ¼ teaspoon salt in a bowl. Have 4 tablespoons softened butter ready for spreading.
  6. Roll out the dough. Punch down the risen dough and roll it on a floured surface into a 16x12-inch rectangle. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture on top.
  7. Roll and cut. Starting from the long side, roll the dough tightly into a log. Use dental floss or a sharp knife to cut into 12 equal pieces. Place cut-side up in a greased 9x13-inch pan.
  8. Second rise. Cover the pan with a towel and let the rolls rise for 45-60 minutes until they're touching each other and look puffy.
  9. Bake. Preheat oven to 375°F. Bake for 20-25 minutes until the tops are golden brown and the center rolls spring back when lightly touched.
  10. Make the glaze. While rolls bake, whisk together 1½ cups powdered sugar, 3-4 tablespoons milk, and 1 teaspoon vanilla until smooth. Drizzle over warm rolls before serving.

Tips & troubleshooting

Variations

Questions

Why didn't my dough rise?
Usually it's dead yeast or milk that was too hot. Yeast dies at temperatures above 120°F. Make sure your milk feels just barely warm, not hot.
Can I use bread flour instead of all-purpose?
Yes, but reduce the amount slightly—use 3¼ cups bread flour instead of 3½ cups all-purpose. Bread flour will make them chewier.
How do I know when they're done baking?
The tops should be golden brown and when you press the center roll lightly, it should spring back. An instant-read thermometer should read 190°F in the center.
Can I freeze unbaked rolls?
Yes. After the second rise, wrap the pan tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then let come to room temperature before baking.
Why are my rolls tough?
You likely added too much flour while kneading or overbaked them. The dough should feel soft and slightly tacky, not dry.

Further reading