Soft Fluffy Cinnamon Rolls

There's something about the smell of cinnamon rolls baking that stops time. I discovered this recipe on a slow Sunday morning when I was trying to recreate the bakery rolls my neighbor brought over, and I've been hooked ever since. The first batch took three tries—I kept rushing the rising time, impatient to bite into something warm and gooey. Now I've learned that patience is the secret ingredient, and the wait is always worth it.

I made these for my book club meeting last spring, and honestly, they disappeared faster than I could set them on the table. One friend asked for the recipe right then and there, and now her family makes them every Christmas morning. Watching something you created bring people together like that—it changed how I think about cooking.

Ingredients

• All-purpose flour: Use exactly 500 g by weight if you can; measuring by cups is less reliable and can throw off your dough's texture.
• Active dry yeast: Make sure it's fresh and stored in a cool place, or your rolls won't rise properly no matter how patient you are.
• Whole milk, lukewarm: Temperature matters more than you'd think—too hot kills the yeast, too cold and it won't activate, so aim for about 110°F.
• Granulated sugar: This feeds the yeast and sweetens the dough itself, creating that subtle depth.
• Unsalted butter, melted: Melted butter makes the dough tender and creates those gorgeous layers in the spiral.
• Large egg, room temperature: Room temperature eggs blend smoothly into the dough and help create that signature fluffy crumb.
• Salt: A small amount that you might overlook, but it brings out all the other flavors and keeps the yeast from going wild.
• Brown sugar, packed: This is sweeter and more caramel-like than white sugar, which is why the filling tastes so much better than if you just used granulated.
• Ground cinnamon: Quality matters here—fresh cinnamon makes all the difference between an okay roll and one you can't stop thinking about.
• Unsalted butter, softened: This spreads evenly without tearing the dough, and it helps the cinnamon-sugar actually stick.
• Powdered sugar: Creates a smooth, drizzleable glaze that sets up beautifully.
• Milk: Loosens the powdered sugar to the right consistency without making it runny.
• Pure vanilla extract: Worth buying the real stuff; vanilla is the backbone of that glaze's flavor.

Instructions

Wake up your yeast:

Combine the lukewarm milk and yeast in a small bowl and let it sit for 5 minutes. You'll see it get foamy and smell slightly sweet—that's your sign it's alive and ready to work.

Build the dough:

Mix your dry ingredients in a large bowl, then add the melted butter, egg, and that frothy yeast mixture. Stir until everything comes together into a shaggy, sticky mass that looks nothing like dough yet.

Knead until silky:

Work the dough on a lightly floured surface for 8 to 10 minutes. At first it'll be sticky and frustrating, but keep going—you'll feel it transform under your hands until it's smooth and elastic and bounces back when you poke it.

Let it rise and double:

Place the dough in a greased bowl, cover it with a damp cloth, and set it somewhere warm. After about an hour, it should puff up to roughly double its size—the dough will tell you when it's ready.

Stretch and spread:

Punch down the dough with a satisfying thud and roll it into a 16 by 12 inch rectangle. Spread softened butter all over, then sprinkle your cinnamon-sugar mixture evenly so every bite gets the same amount of sweetness.

Roll and slice:

Starting from the long side, roll the dough tightly into a log, keeping the spiral even as you go. Use a sharp serrated knife or even unflavored dental floss to slice it cleanly into 12 pieces without squishing the spirals.

Final rise:

Arrange your rolls cut-side up in a greased 9 by 13 inch baking dish. Cover loosely and let them puff up for 30 to 45 minutes until they look soft and pillowy and are just touching each other.

Bake until golden:

Pop them into a preheated 350°F oven for 22 to 25 minutes. You want the tops golden brown but not dark, and when you peek inside, the dough should be set but still tender.

Glaze while warm:

While the rolls cool for just a minute or two, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle it generously over the warm rolls so it soaks into all the nooks and crannies.

Save

My most vivid memory of these rolls is watching my dad eat three of them in a row without saying anything, just looking out the kitchen window with this peaceful expression. He's not usually sentimental about food, but something about the combination of warm dough, cinnamon, and that simple vanilla glaze got to him that morning.

Timing and Temperature Tips

The biggest game-changer for me was understanding that these rolls are forgiving about timing, as long as you watch for visual cues. I used to set a timer and walk away, but now I check the dough's size instead of the clock, and my results are so much more consistent. Cold kitchens mean longer rises—sometimes even two hours for the first rise—but that's actually okay because the flavor develops more. Room temperature dough moves faster, so if your kitchen is warm, start checking around 45 minutes.

Customizing Your Filling

Once you nail the basic recipe, the filling is where you can have fun without compromising the structure. I've added everything from chopped pecans to a sprinkle of sea salt (which sounds weird but enhances the sweetness), and even tried a maple-cinnamon version on a whim. The only rule I follow is not to overstuff—the filling should be noticeable but not so thick that it leaks out during baking and creates burnt sugar spots on the pan.

Storage and Reheating Tricks

These rolls are best fresh, but they actually keep well for a few days if you store them in an airtight container. I've learned that a gentle 10-second microwave blast brings them back to that fresh-baked softness without drying them out, or you can wrap them loosely in foil and warm them in a 300°F oven for about 10 minutes. For longer storage, freeze them before glazing—they'll keep for up to a month—and thaw them at room temperature before a final warm-up.

• Bring rolls to room temperature before reheating, or the outside will be hot while the inside stays cold.
• If you're making them ahead, bake without the glaze and glaze them fresh just before serving.
• These freeze beautifully after the second rise but before baking, so you can literally have fresh-baked cinnamon rolls with just 25 minutes of baking time on a busy morning.

Save

There's something magical about waking up to the smell of cinnamon rolls baking on a quiet morning, knowing you did that yourself the night before. These rolls have become my answer to nearly every occasion—a simple way to show up for people and make them feel cared for.

Recipe FAQs

→ How do I get the rolls soft and fluffy?

Use lukewarm milk with active dry yeast to activate fermentation properly. Knead the dough until smooth and elastic, then allow adequate rising time for a light texture.

→ Can I add other fillings besides cinnamon and sugar?

Yes, chopped nuts or raisins can be added to the filling for extra crunch and bursts of flavor.

→ What is the purpose of rising the dough twice?

Two rises develop the dough’s structure, creating an airy, tender crumb and enhancing the rolls’ final softness.

→ How do I make the vanilla glaze smooth?

Whisk powdered sugar with milk and pure vanilla extract until smooth and pourable, adjusting milk quantity for desired consistency.

→ Can these buns be prepared ahead of time?

Yes, dough can be prepared and refrigerated before the second rise. Bake fresh when ready or reheat leftovers gently.