Amazing Cinnamon Rolls: 12 Fluffy Delights

Oh, that smell! You know the one I’m talking about, right? That sweet, warm, utterly intoxicating aroma of freshly baked cinnamon rolls wafting through the house on a lazy weekend morning. It’s pure magic! When that craving hits, only homemade cinnamon rolls will do. Forget the store-bought stuff; we’re talking about making them from scratch, getting that impossibly soft, fluffy texture with swirls of rich cinnamon-sugar and that decadent, gooey icing on top. It reminds me so much of my grandma’s kitchen – just simple, good food that makes everyone feel loved. I used to get so flour everywhere trying to help her! That’s exactly the feeling I wanted to capture here at Carla’s Cooking: those soul-warming, comforting treats that make any day feel special, even when life is a bit hectic. You can read more about my kitchen journey on my About page!

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Why You’ll Love This Homemade Cinnamon Rolls Recipe

Seriously, why wouldn’t you love these? They’re:

• Incredibly Soft and Fluffy: The yeast dough just *melts* in your mouth!
• Packed with Flavor: That cinnamon-sugar swirl is pure perfection.
• Topped with Decadent Icing: Gooey, sweet, and totally irresistible.
• The Perfect Weekend Treat: They make mornings feel so special.
• Make-Ahead Friendly: You can prep them ahead for less morning stress!

Gather Your Ingredients for Perfect Cinnamon Rolls

Alright, let’s get our ingredients ready for the most amazing cinnamon rolls you’ve ever made from scratch! Seriously, having everything prepped makes the whole process so much smoother. Trust me on this!

For the Dough

We need:

• 1 cup warm milk (make sure it’s not too hot, or it’ll kill our yeast!)
• 2 ¼ teaspoons active dry yeast
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs, at room temperature (this really helps things blend nicely)
• 1 teaspoon salt
• 4 ½ cups all-purpose flour, plus more for dusting our work surface whenever we need it

For the Cinnamon Sugar Filling

This is where the magic happens:

• ¾ cup packed light brown sugar (pressing it into the cup gets you the right amount!)
• 2 tablespoons ground cinnamon (don’t be shy with this!)
• ½ cup unsalted butter, softened (let it sit out for a bit so it’s easy to spread)

For the Gooey Icing Topping

The perfect finishing touch:

• 3 cups powdered sugar
• ½ cup unsalted butter, also softened
• ¼ cup milk
• 1 teaspoon vanilla extract

Step-by-Step Guide to Making Cinnamon Rolls From Scratch

Alright, let’s get our hands doughy! Making these homemade cinnamon rolls from scratch is honestly so rewarding, and a little patience goes a loooong way. Follow these steps and you’ll have the best cinnamon rolls your family has ever tasted!

Activating the Yeast for Your Cinnamon Rolls

First things first, grab a big bowl. Pour in your warm milk – and yes, it needs to be warm, not hot! Then, sprinkle in the yeast. Give it a gentle stir and let it hang out for about 5 to 10 minutes. You’ll know it’s happy and ready when it gets all foamy and bubbly on top. That means our little yeast friends are alive and ready to make these rolls light and fluffy!

Mixing the Cinnamon Rolls Dough

Now that our yeast is bubbly, let’s add the granulated sugar, that lovely melted butter, your eggs (make sure they’re room temp – it makes a difference!), and the salt. Give it a good stir. Then, it’s time for the flour! Add it in gradually, mixing until you start to see a soft dough form. It might be a little sticky, that’s okay! Turn that dough out onto a lightly floured surface and knead it for about 8 to 10 minutes. You’re looking for it to become super smooth and elastic, like a good stress ball! Pop it into a greased bowl, cover it up, and let it rise in a cozy, warm spot for about 1 to 1.5 hours. You want it to double in size – that’s the sign it’s ready for action!

Shaping and Filling Your Cinnamon Rolls

Once your dough has puffed up like a cloud, gently punch it down to release some of that air. Now, on a lightly floured surface, roll it out into a big rectangle, about 12 by 18 inches. Try to get it reasonably even. Then, grab your softened butter and spread it all over the dough, leaving about a half-inch border along the edges. Don’t skip this part! In a separate little bowl, I like to mix my packed light brown sugar and cinnamon together really well. Then, just sprinkle that glorious mixture evenly over the buttered dough. You can totally experiment with adding nuts or even chocolate chips here if you’re feeling adventurous, maybe even try it with my Pumpkin Cinnamon Rolls idea sometime!

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Rolling and Cutting the Cinnamon Rolls

Starting from one of the long edges, tightly roll up that dough. It’s like rolling a sleeping bag! Try to keep it snug so you get those nice, defined swirls inside. Once it’s all rolled up, pinch that seam really well to seal it shut. Now, for the fun part: cut the roll into 12 equal slices. I usually use a serrated knife for this. Place each slice, cut-side up, into a well-greased 9×13 inch baking pan. Give them a little space; they’ll puff up!

Second Rise and Baking Your Cinnamon Rolls

Cover those beauties up again and let them have another rise for about 30 to 45 minutes. While they’re doing their thing, go ahead and preheat your oven to 375°F (190°C). Once they’ve puffed up again and the oven is warm, pop that pan in and bake for about 20 to 25 minutes. You’re looking for them to be a beautiful golden brown on top. That’s your cue they’re perfectly baked!

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Preparing the Gooey Icing Topping

While those cinnamon rolls are baking and filling your kitchen with that amazing smell, let’s whip up the icing. In a medium bowl, beat together the powdered sugar, softened butter, milk, and vanilla extract. Keep beating until it’s super smooth, creamy, and oh-so-delicious. If it seems a little too thick, just add a tiny splash more milk; if it’s too thin, a bit more powdered sugar will do the trick.

Finishing Your Warm Breakfast Pastry

As soon as those cinnamon rolls come out of the oven, still nice and warm, spread that glorious icing all over the top. The warmth of the rolls will help the icing melt just a little bit, making it extra gooey and irresistible. Get ready for pure bliss!

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Tips for the Best Cinnamon Rolls

Trust me, a few little tricks can make these homemade cinnamon rolls absolutely perfect every single time. It’s all about giving the dough the best chance to shine, and I’ve picked up a few things along the way. We want them to be super soft, fluffy, and packed with that cinnamon goodness. Have you ever tried my Cinnamon French Toast Sticks? They’re a fun twist too!

Make-Ahead Brunch Treat Options

Life gets crazy, I totally get it! Luckily, these cinnamon rolls are brilliant for making ahead. You can prepare the dough after the first rise, then just pop it in a greased bowl, cover it, and refrigerate it overnight. In the morning, let it sit on the counter for about 30 minutes to warm up a bit before you roll and fill it. Or, even better, assemble the rolls, place them in the pan, cover them, and refrigerate them overnight. Just pull them out about 30 minutes before you want to bake them so they can finish rising.

Ensuring Active Yeast for Light and Fluffy Cinnamon Rolls

The secret to light and fluffy rolls? Happy yeast! Make sure your milk is warm, not hot. If it’s too hot, it’ll kill the yeast, and you won’t get that beautiful rise. If it’s too cold, the yeast just won’t wake up. It should feel comfortably warm to the touch, like a baby’s bath. When you see that foam forming after adding the yeast, you know you’re on the right track for super soft, airy rolls!

Frequently Asked Questions About Homemade Cinnamon Rolls

Got questions about making these amazing homemade cinnamon rolls? I’ve got answers! It’s totally normal to have a few things pop up as you’re baking, especially when you’re making them from scratch.

Can I freeze cinnamon rolls after baking?

Yes, you absolutely can! Let them cool completely, then wrap them tightly in plastic wrap and then foil. You can also freeze them in an airtight container. To reheat, just pop them in the microwave for about 20-30 seconds or in a warm oven for a few minutes.

Why are my cinnamon rolls not fluffy?

Oh dear! Usually, that happens if the yeast wasn’t active enough (make sure your milk was a good temp!), or if the dough didn’t get enough time to rise. Over-kneading can also make them a bit tough. We want that light, airy texture!

What’s the best flour for cinnamon rolls?

All-purpose flour is my go-to for that classic, soft texture. It works beautifully! If you like a slightly chewier roll with a bit more structure, you could give bread flour a try. It has a bit more protein, which helps with that texture.

How do I get my icing to be perfectly gooey?

The key is getting the consistency just right. If your icing is too thick, add milk just a teaspoon at a time until it’s perfectly pourable and gooey. If it’s too thin, add a little more powdered sugar. It should be smooth and creamy, not stiff!

Estimated Nutritional Information for Cinnamon Rolls

You know, when you’re making something this delicious from scratch, it’s always good to have a general idea of what’s in it. Keep in mind that these numbers are just estimates for one roll, and they can totally change depending on the exact ingredients you use and, of course, how big you slice them! I usually figure one roll is about:

Serving Size: 1 roll
Calories: 450
Sugar: 45g
Sodium: 300mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg

Share Your Homemade Cinnamon Rolls Creations!

I absolutely LOVE seeing your baking adventures! If you make these homemade cinnamon rolls from scratch, please, please, PLEASE leave a comment below and let me know how they turned out. Did you try any fun variations? How did your family like them? A rating and a little note really make my day and help other home cooks too. You can also reach out to me directly through my contact page if you have any questions or just want to share a pic! Happy baking!

Homemade Cinnamon Rolls

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Create soft, fluffy cinnamon rolls from scratch with a gooey icing topping, perfect for a weekend morning indulgence.

• Author: Carla Davis
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 55 minutes
• Yield: 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup warm milk (105-115°F)
• 2 ¼ teaspoons active dry yeast
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon salt
• 4 ½ cups all-purpose flour, plus more for dusting
• For the Filling:
• ¾ cup packed light brown sugar
• 2 tablespoons ground cinnamon
• ½ cup unsalted butter, softened
• For the Icing:
• 3 cups powdered sugar
• ½ cup unsalted butter, softened
• ¼ cup milk
• 1 teaspoon vanilla extract

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Instructions

1. In a large bowl, combine warm milk and yeast. Let stand for 5-10 minutes until foamy.
2. Stir in granulated sugar, melted butter, eggs, and salt. Gradually add flour, mixing until a soft dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Punch down the dough and roll it out into a 12×18 inch rectangle on a lightly floured surface.
5. Spread the softened butter evenly over the dough, leaving a ½ inch border.
6. In a small bowl, mix together brown sugar and cinnamon. Sprinkle evenly over the buttered dough.
7. Starting from a long edge, tightly roll up the dough. Pinch the seam to seal.
8. Cut the roll into 12 equal slices. Place slices, cut-side up, in a greased 9×13 inch baking pan.
9. Cover and let rise for another 30-45 minutes. Preheat oven to 375°F (190°C).
10. Bake for 20-25 minutes, or until golden brown.
11. While rolls are baking, prepare the icing: Beat together powdered sugar, softened butter, milk, and vanilla extract until smooth and creamy.
12. Spread icing over warm cinnamon rolls.

Notes

• For make-ahead, prepare the dough and refrigerate overnight after the first rise. In the morning, let it come to room temperature for about 30 minutes before rolling and filling.
• You can also assemble the rolls and refrigerate them overnight before baking. Let them sit at room temperature for 30 minutes before baking.
• Ensure your milk is warm, not hot, to avoid killing the yeast.

Nutrition

• Serving Size: 1 roll
• Calories: 450
• Sugar: 45g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg