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How to Make Cinnamon Rolls from Scratch

Making cinnamon rolls from scratch takes about 4 hours start to finish, with most of that being rise time. You'll make an enriched yeast dough with milk and eggs, roll it with cinnamon sugar filling, cut into spirals, let rise again, then bake until golden. The key is getting your dough soft but not sticky, and not skimping on the butter in your filling.

Ingredients

Step by step

  1. Warm the milk and proof the yeast. Heat 3/4 cup whole milk to about 110°F — it should feel barely warm on your wrist. Sprinkle 2 1/4 teaspoons active dry yeast over the milk with a pinch of sugar. Let it sit 5 minutes until foamy. If it doesn't foam, your yeast is dead or your milk was too hot.
  2. Mix the dough base. In a large bowl, whisk together 3 1/4 cups all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt. Make a well in the center. Add the yeast mixture, 1 beaten egg, and 3 tablespoons melted butter. Stir until a shaggy dough forms.
  3. Knead the dough. Turn onto a floured surface and knead 8-10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky. Add flour only if it's sticking to your hands. Too much flour makes tough rolls.
  4. First rise. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled. Press two fingers into the dough — if the indentations remain, it's ready.
  5. Make the filling. Mix 1/2 cup packed brown sugar, 2 tablespoons ground cinnamon, and a pinch of salt. Have 4 tablespoons softened butter ready — it should be soft enough to spread easily but not melted.
  6. Roll and fill. Punch down the dough and roll into a 12x18 inch rectangle on a floured surface. Spread the softened butter evenly, leaving a 1/2 inch border on one long edge. Sprinkle the cinnamon sugar mixture over the butter.
  7. Shape the rolls. Starting from the long edge without the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut into 12 equal pieces. Place cut-side up in a greased 9x13 inch pan.
  8. Second rise. Cover and let rise 30-45 minutes until puffy and touching each other. They should spring back slowly when lightly pressed. Preheat your oven to 375°F during the last 15 minutes.
  9. Bake. Bake 20-25 minutes until golden brown on top and the internal temperature reaches 190°F. The tops should be set but still soft. Don't overbake or they'll be dry.
  10. Make glaze and serve. Whisk together 1 1/2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Drizzle over warm rolls. Serve immediately while the centers are still soft and gooey.

Tips & troubleshooting

Variations

Questions

Can I use instant yeast instead of active dry?
Yes, use the same amount but mix it directly with the flour — no need to proof it first.
Why are my rolls dense?
Usually from too much flour or not enough rise time. The dough should be soft and the rolls should double in size during rises.
How do I store leftover rolls?
Cover tightly at room temperature for 2 days or freeze for up to 3 months. Reheat covered in a 350°F oven for 10 minutes.
Can I make the dough ahead?
After the first rise, punch down and refrigerate up to 24 hours. Let come to room temperature before rolling out.
My filling leaked out — what went wrong?
Either the butter was too warm and melted, or you didn't seal the seam properly. The butter should be soft but not liquid.

Further reading