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Homemade Cinnamon Rolls on white plates with cinnamon sticks and blue linens.
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4.7 from 10 votes

Easy Cinnamon Rolls

Homemade cinnamon rolls are one of the best breakfast, or desserts, around. Our version is soft, light, and packed with brown sugar and cinnamon. After the cinnamon rolls bake to a beautiful golden brown, they’re drizzled with a sweet vanilla glaze. 
Prep Time1 hr 30 mins
Cook Time25 mins
Rise Time1 hr
Total Time2 hrs 55 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Best Cinnamon Roll Recipe, Cinnamon Buns, Cinnamon Rolls, Cinnamon Rolls from Scratch, Homemade Cinnamon Rolls, Sweet rolls
Servings: 12 Servings
Calories: 283kcal



  • 2 1/2 to 3 1/2 Cups All-purpose Flour (see notes below)
  • 3 Tablespoons Granulated Sugar
  • 1 Teaspoon Salt
  • 2 1/4 Teaspoons Yeast (see note)
  • 1/2 Cup Water
  • 1/4 Cup Milk
  • 3 Tablespoons Unsalted Butter (softened)
  • 1 Egg (lightly beaten)


  • 3 Tablespoons Unsalted Butter (softened)
  • 4 - 5 Tablespoons Cinnamon (to taste)
  • 1/4 - 1/2 Cup Brown Sugar


  • 1 Cup Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  • 2 - 3 Tablespoons Milk (adjusted for desired thickness)



  • Mix 2 1/2 cups of flour, sugar, salt, and yeast until well combined. Set aside.
  • Heat water, milk, and butter to about 115 degrees. In the bowl of a stand mixer, add water, milk, and butter mixture to dry ingredients and add egg.
  • Using a dough hook, mix on a low setting until the dough comes together. If the dough is too wet, add remaining flour 1/4 cup at a time to form a soft, smooth, elastic dough. Then continue to mix on low-medium speed for 5-6 additional minutes. Next, allow dough to rest for 3-5 minutes.
  • After the dough rests, turn it out onto a lightly floured surface. Use a rolling pin to roll into a rectangular shape about 1/4 inch to 1/2 inch thick.


  • Use your hand or a spatula to spread the softened butter on the rectangle of dough. Sprinkle the cinnamon and brown sugar evenly over the softened butter.
  • Beginning with the long side of the rectangle, tightly roll the dough, so the cinnamon and sugar are on the inside. Use a sharp knife, dough scraper, or dental floss to cut the rolled dough into 10-12 even pieces.
  • Place the cut dough into a greased 9 x 13-inch pan, and cover with a clean towel.


  • Preheat oven to 350 degrees. Place rolls in a warm, draft-free place and allow to rise until doubled in size.


  • After the cinnamon rolls have doubled in size, place them in the oven and bake for 25 minutes or until golden brown.
  • Remove from oven, and cool until just slightly warm before icing.


  • In a small bowl, whisk together vanilla extract, confectioners' sugar, and milk. Pour over slightly warm cinnamon rolls. Use a spatula to spread the icing evenly over the cinnamon rolls.
  • Store cinnamon rolls in the refrigerator for 3-4 days.



*Check out our tips in the post for working with active vs. instant yeast. 
*See post for in-depth instructions, recipe variations, photo, tips, and questions that we've answered regarding the recipe.
*Environmental factors cause the amount of flour required to vary slightly by region.  We've linked to a great resource in the tips section of the post.
*Recipe makes approximately 10-12 cinnamon rolls.
*Calories listed are an approximate and based on the ingredients listed. 
*We have not tried to substitute ingredients such as gluten-free flour, bread flour, almond milk, soy milk, etc. and cannot provide recommendations on the use of alternate ingredients.
*For the icing in the video, we used 2 cups powdered sugar, 5 tablespoons of milk, and 2 teaspoons of vanilla (a double batch). This made a thick and creamy glaze for the cinnamon rolls. The glaze in the photos was a single batch as shown in the recipe. 


Calories: 283kcal | Carbohydrates: 53g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 261mg | Potassium: 114mg | Fiber: 4g | Sugar: 27g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg
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