Welcome to the world of warm, fluffy, and absolutely irresistible Homemade Cinnamon Rolls. There’s something magical about the process of making cinnamon rolls from scratch. The sweet aroma of cinnamon and freshly baked dough that fills your kitchen is a treat in itself. This recipe isn’t just about creating the perfect roll; it’s about creating memories. So, roll up your sleeves and let’s create something deliciously heartwarming!

Why You’ll Love this Recipe
Homemade Cinnamon Rolls Ingredients
How to Make Homemade Cinnamon Rolls
Personal Note💕
Storage and Reheating Instructions
Helpful Tips & Substitutions
Try Some of our Other Favorite Sweet Breakfast Recipes

Why You’ll Love this Recipe

The soft, fluffy texture combined with the sweet, spicy cinnamon filling makes each bite heavenly.
These rolls are perfect for special occasions or a weekend treat, yet simple enough to make without any stress.
The joy and satisfaction of baking from scratch add an extra layer of love to each roll.
It’s not just a recipe; it’s an experience that brings happiness and comfort to your kitchen.

Homemade Cinnamon Rolls Ingredients

Whole Milk
Vegetable Oil
Sugar
Active Dry Yeast Packets
All Purpose Flour
Baking Powder
Baking Soda
Salt
Unsalted Butter
Sugar
Cinnamon
Light Brown Sugar
Salted Butter
Powdered Sugar
Vanilla Extract

*Scroll to Printable Recipe Card below for detailed amounts!

How to Make Homemade Cinnamon Rolls

Prep Time: 2 hours
Chill Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Servings: 45

Heat the Milk, Oil, and Sugar: In a large pot, mix the milk, vegetable oil, and sugar. Heat the mixture on low until warmed through and the sugar is dissolved but do NOT boil. Turn off the burner and remove from heat, make sure the milk mixture is warm but not HOT.
Add Yeast: Sprinkle the yeast on top of the milk mixture and let it sit for one minute.
Add Flour: Add 8 cups of flour to the mixture. Stir it until everything is just combined. Cover it with a kitchen towel and let it sit in a warm place for an hour so the dough will rise.
Add Remaining Ingredients: Add the extra cup of flour, baking powder, baking soda, and salt. Mix thoroughly, scraping down the sides and making sure there are no unincorporated pockets of ingredients.
Chill the Dough: Chill the dough for at least 30 minutes so it’s more manageable to roll out or cover it tightly with plastic wrap and leave it for up to 2 days before assembling your rolls.
Make the Base: While the dough is chilling, make the base by mixing together the melted butter and brown sugar until it’s thick and dissolved. Pour the brown sugar base evenly into each 9X13 inch pan and spread out so each pan bottom is covered. Set these aside.
Roll the Dough: Place your dough on a liberally floured baking surface, and cut in half. Set one half aside then roll the dough half into a large rectangle, about 1/4 inch thick.
Add Filling Ingredients: Spread softened butter all over the dough, don’t be afraid to use your fingers! Next liberally sprinkle on cinnamon to cover the entire surface of the dough, all the way to the edges. Then evenly sprinkle on one cup of sugar.
Roll It Up: Start from the long side, roll the dough tightly towards the other edge.
Cut the Rolls: Cut the rolls approximately 3/4 inch thick and lay them in the brown sugared baking pan without crowding. (I can usually get 10-12 in each pan).
Let Them Rise: Cover the pans with a clean kitchen dish cloth and let them rise in a warm place for 30 minutes until they are soft and pillowy, then bake at 375°F until light golden brown, about 15-20 minutes. (check your rolls as they cook and cover with foil after the 10 minute mark if they are browning too quickly) Remove from oven when done and place on cooling racks.
Make the Icing: In a large bowl whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to get your desired consistency.
Finish the Rolls: When the cinnamon rolls are cooled to room temperature, drizzle with the icing to finish. *Note: Some people like to drizzle the icing on while the rolls are hot, it’s totally your preference so feel free to do whatever your heart desires but I prefer the icing set up nicely on the top of my rolls. I also like to bake these for friends & family the night before I deliver them so if they cool overnight, I drizzle the fresh icing first thing in the morning and they look beautiful!

Personal Note💕

Recipe Bloggers get a lot grief about including long, drawn out personal stories in their posts so if you are the kind of person that could care less about stories, feel free to skip this paragraph! But I would be remiss if I didn’t take a minute to talk about this special recipe. I grew up making cinnamon rolls every Christmas at church and have very fond memories of baking with friends and family in our church’s kitchen. This specific recipe is a mash up of Pioneer Woman’s cinnamon rolls (with some much needed tweaks) and my friend Corinna’s family recipe – I attribute the brown sugar/butter base to her completely; I have to give credit where it’s due because this simple addition completely transforms these cinnamon rolls to another level! My mom helped me make this batch for our family and all the teachers at my daughter’s daycare, I truly had so much fun baking with her and it reminded me that homemade cinnamon rolls should always be made with and for those you care about most!

Storage and Reheating Instructions

How to Store Homemade Cinnamon Rolls:

To keep your cinnamon rolls fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.

How to Reheat Homemade Cinnamon Rolls:

To reheat, simply place them in a microwave-safe dish and heat for 20-30 seconds or warm them in the oven at 350°F for about 10 minutes.

Helpful Tips & Substitutions

Can This Be Frozen?

Absolutely! These cinnamon rolls freeze beautifully. Cool them completely after baking, skip the icing, and wrap them tightly before freezing. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw them at room temperature or in the refrigerator overnight, then warm them up and add the icing for that fresh-baked taste.

Can This Be Made Ahead of Time?

Yes, this recipe is perfect for planning ahead. You can prepare the dough and form the rolls, then cover and refrigerate them overnight. The next morning, simply let them rise at room temperature for about an hour before baking. This makes it easy to serve fresh, warm cinnamon rolls for breakfast or brunch without any morning hassle.

Substitutions & Variations

Spice It Up-Add a pinch of cardamom or nutmeg to the cinnamon filling for an aromatic twist. Experiment with pumpkin spice or apple pie spice blends in the fall for a seasonal variation.
Chocolate Cinnamon Rolls-For chocolate lovers, add cocoa powder to the dough or sprinkle chocolate chips over the cinnamon-sugar layer.
Icing Alternatives-Replace milk in the icing with cream cheese for a richer, tangier frosting. For a lighter option, use a simple glaze of powdered sugar and lemon juice.

Helpful Cooking Notes

Make sure the milk mixture is warm, not hot, to activate the yeast without killing it.
Allow enough time for the dough to rise; this is crucial for fluffy rolls.
Don’t skimp on the cinnamon filling; it’s the heart of the recipe.
When rolling, aim for an even thickness to ensure uniform baking.
Keep an eye on the oven as baking times can vary depending on the oven and pan used.

Try Some of our Other Favorite Sweet Breakfast Recipes

Homemade Cinnamon Rolls

No ratings yet

Print Recipe Pin Recipe

Prep Time 2

Cook Time 30

Chill Time 30

Total Time 3

Servings

Calories 338 kcal

Discover the joy of baking with our easy Homemade Cinnamon Rolls! The perfect recipe for creating memories and a sweet, comforting treat!

EQUIPMENT

4 9×13 inch pans
Large Mixing Bowls
Whisk
Spatula
Rolling Pin
Serrated Knife
Pastry Cutter

INGREDIENTS

For the Cinnamon Rolls

4 cups Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 0.25-oz. Packets Active Dry Yeast
8 cups plus 1 cup extra, reserved All Purpose Flour
1 tsp Baking Powder, heaping
1 tsp Baking Soda
1 tbsp salt, heaping
4 sticks Unsalted Butter, softened to room temperature
2 cups Sugar
Generous sprinkling of cinnamon

Base & Topping

5 cups Light Brown Sugar
4 Sticks Salted Butter, melted
5 cups Powdered Sugar
½ cup Milk, use more or less depending on desired consistency
3 tbsp Vanilla Extract

INSTRUCTIONS

Heat the Milk, Oil, and Sugar: In a large pot, mix the milk, vegetable oil, and sugar. Heat the mixture on low until warmed through and the sugar is dissolved but do NOT boil. Turn off the burner and remove from heat, make sure the milk mixture is warm but not HOT.
Add Yeast: Sprinkle the yeast on top of the milk mixture and let it sit for one minute.
Add Flour: Add 8 cups of flour to the mixture. Stir it until everything is just combined. Cover it with a kitchen towel and let it sit in a warm place for an hour so the dough will rise.
Add Remaining Ingredients: Add the extra cup of flour, baking powder, baking soda, and salt. Mix thoroughly, scraping down the sides and making sure there are no unincorporated pockets of ingredients.
Chill the Dough: Chill the dough for at least 30 minutes so it’s more manageable to roll out or cover it tightly with plastic wrap and leave it for up to 2 days before assembling your rolls.
Make the Base: While the dough is chilling, make the base by mixing together the melted butter and brown sugar until it’s thick and dissolved. Pour the brown sugar base evenly into each 9X13 inch pan and spread out so each pan bottom is covered. Set these aside.
Roll the Dough: Place your dough on a liberally floured baking surface, and cut in half. Set one half aside then roll the dough half into a large rectangle, about 1/4 inch thick.
Add Filling Ingredients: Spread softened butter all over the dough, don’t be afraid to use your fingers! Next liberally sprinkle on cinnamon to cover the entire surface of the dough, all the way to the edges. Then evenly sprinkle on one cup of sugar.
Roll It Up: Start from the long side, roll the dough tightly towards the other edge.
Cut the Rolls: Cut the rolls approximately 3/4 inch thick and lay them in the brown sugared baking pan without crowding. (I can usually get 10-12 in each pan).
Let Them Rise: Cover the pans with a clean kitchen dish cloth and let them rise in a warm place for 30 minutes until they are soft and pillowy, then bake at 375°F until light golden brown, about 15-20 minutes. (check your rolls as they cook and cover with foil after the 10 minute mark if they are browning too quickly) Remove from oven when done and place on cooling racks.
Make the Icing: In a large bowl whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to get your desired consistency.
Finish the Rolls: When the cinnamon rolls are cooled to room temperature, drizzle with the icing to finish. *Note: Some people like to drizzle the icing on while the rolls are hot, it’s totally your preference so feel free to do whatever your heart desires but I prefer the icing set up nicely on the top of my rolls. I also like to bake these for friends & family the night before I deliver them so if they cool overnight, I drizzle the fresh icing first thing in the morning and they look beautiful!

NOTES