Fluffy Cinnamon Rolls – Easy, Bakery-Style Recipe

These cinnamon rolls are the cozy, bakery-style kind: soft layers, buttery cinnamon swirl, and a silky icing that melts right into the spirals. Nothing fancy – just a friendly, reliable method you can pull off on a lazy morning or prep the night before.

Why you’ll love this recipe

Imagine warm, soft spirals with a buttery cinnamon center and a glossy icing that melts into every layer. These cinnamon rolls are pillowy, aromatic, and surprisingly easy – perfect for cozy weekends, holiday mornings, or any day that needs a little extra sweetness. The dough is simple, the rise is reliable, and you can even make them overnight so your kitchen smells like a bakery first thing in the morning.

In this post you’ll find: ingredient notes, a quick method overview, baker’s schedule, pro tips, variations, storage, troubleshooting, and FAQs. The exact quantities and step-by-step instructions are in the printable recipe card below.

By the way, did you know that the homeland of cinnamon rolls is not America, France, or Canada, as many people think, but Sweden! This pastry even has its own holiday – International Cinnamon Roll Day, which is celebrated on October 4th.

The amount of ingredients given above makes 8 medium-sized cinnamon rolls. I do not recommend stretching this portion of dough for a larger number of buns, it is better to make more dough at once.

If you don’t feel confident with yeast dough, I recommend you firstly read my article Why Yeast Dough Not Rising.

Ingredients (what each one does)

(Quantities are in the recipe card.)

• Flour – The structure and softness. Choose a strong all-purpose or a blend with a little bread flour for extra fluff.
• Milk – Adds moisture and tenderness; slightly warm milk helps the yeast wake up happy.
• Yeast – The lift. Instant yeast keeps things fast and dependable; active dry works too with a short bloom.
• Egg – Richness, color, and that soft, brioche-like crumb.
• Butter – Flavor + tenderness in the dough and the swirl. Soft but not melted is the sweet spot.
• Brown sugar – A touch in the dough for browning and softness; in the filling it caramelizes with cinnamon.
• Salt – Balances sweetness and makes flavors pop (don’t skip it).
• Cinnamon – The star. Use fresh, fragrant cinnamon for the best aroma.
• Vanilla – Rounds out the bakery smell and flavor.
• Cream cheese / powdered sugar / milk (for icing) – A quick, silky topping that melts into the swirls.

Cream cheese icing can be replaced with:
– cinnamon roll icing without cream cheese
– homemade salted caramel.

Method

(See the recipe card for exact amounts, temperatures, and times.)

1. Make the dough: Mix, rest briefly, then knead until smooth and elastic.
2. First rise: Let the dough double – it should look puffy and feel airy when poked.
3. Roll & fill: Roll into a rectangle, spread with butter, sprinkle cinnamon sugar, and roll up tightly.
4. Cut: Slice into even spirals (a piece of thread or dental floss gives the cleanest layers).
5. Second rise: Arrange in a pan, cover, and proof until the rolls are touching and marshmallow-soft.
6. Bake: Until golden on top and set in the center.
7. Glaze: Spread icing on warm rolls so it melts into every layer.

Baker’s schedule (choose your way)

Same-day:
Mix in the morning → first rise → shape → second rise → bake by early afternoon.

Overnight (my favorite):
Mix and shape in the evening → cover the bowl and refrigerate → next morning let the rolls warm and proof until puffy → bake for brunch.

Pro tips for ultra-soft rolls

• Dough feel over timer: Stop kneading when the dough is smooth, stretchy, and slightly tacky – not when a timer beeps.
• Warm, not hot: Liquids should feel warm to the touch, not hot. Too hot = killed yeast.
• Do not overfill the dough with flour.
• Tight spiral, gentle hands: Roll snugly so the swirls don’t unwind, but don’t compress the dough.
• Pan crowding = tall rolls: Arrange so they touch after proofing; it helps them rise up, not out. Let them stick together better when they grow, they will be cramped, so then the buns will grow up and not dry out in the oven.
• And yes, do not overdry the buns in the oven.
• Icing while warm: The glaze should melt in and coat every layer like a light frosting.

If you cut into a properly cooked cinnamon roll immediately after baking, it may even seem undercooked, but as it cools, it will gain its structure and the crumb will be the most tender you’ve ever tasted.

Variations

Overnight cinnamon rolls.
Proof shaped rolls in the fridge. In the morning, let them come to room temp and finish puffing before baking.

Orange blossom.
Add orange zest to the filling and a splash of juice to the icing.

Pecan sticky style.
Scatter chopped pecans in the pan before adding rolls; finish with extra drizzle.

Cardamom twist.
Swap part of the cinnamon for cardamom for a Scandinavian vibe.

Mini party rolls.
Cut smaller pieces and reduce bake time for bite-size treats.

Make ahead, storing & reheating

Make ahead: Dough or shaped rolls can rest in the fridge overnight, tightly covered.

Store: Keep baked, cooled rolls covered at room temperature for a day, or refrigerate for 3-4 days.

Freeze: Freeze baked (un-iced) rolls well wrapped. Thaw, warm, then glaze.

Reheat: A few seconds in the microwave or a gentle warm-up in a low oven brings back the softness.

Troubleshooting

• Dense rolls: Usually under-proofing. Wait until they’re noticeably puffy before baking.
• Filling leaks out: The pan will catch it – spoon it back over after baking. Also check that butter wasn’t melted.
• Dry dough: Add a touch more milk during mixing; humidity and flour brands vary.
• Gummy center: Bake a bit longer; the middle should feel set, not squishy.

Serving ideas

Coffee or black tea are classics. For brunch, pair with fresh berries and a simple yogurt parfait – the tang balances the sweetness.

FAQ

1. Why are my cinnamon rolls dense?
   Under-proofed dough, old yeast, or too much flour. Make sure milk is warm (not hot) and dough is soft and elastic.
2. Why didn’t my cinnamon rolls rise?
   Yeast was killed by hot milk or dough was too cold. Give it more time in a warm spot. And also read my article Why Yeast Dough Not Rising, there are all the reasons.
3. Can I make cinnamon rolls without a mixer?
   Yes. Hand-knead 5-10 minutes; the dough should be smooth and slightly tacky.
4. Overnight cinnamon rolls?
   Shape the rolls, cover, refrigerate up to 12 hours, then bring to room temp and bake.
5. Cream cheese icing vs glaze?
   Icing is richer and thicker; glaze is lighter and sets faster.
6. How to freeze?
   Freeze baked (un-iced) rolls up to 2 months; thaw overnight, warm, then ice.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!