A melt-in-your-mouth cinnamon roll packed with sweet swirls, topped with creamy vanilla glaze—comfort food at its finest, and truly the best cinnamon rolls you’ll ever make.

Why You’ll Love This Recipe

I love how this recipe gives you soft, pillowy rolls with gooey cinnamon centers and a sweet, tangy glaze. They feel indulgent yet homemade, and every bite delivers that perfect balance of fluffy dough, aromatic spice, and creamy sweetness. They’re my go-to when I want to impress or just treat myself.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Brown sugar
Instant yeast
Salt
Warm milk (about 110 °F/43 °C)
Unsalted butter, melted and slightly cooled
Eggs
Ground cinnamon

For the vanilla glaze:

Powdered sugar
Vanilla extract
Milk or cream
Optional: pinch of salt

directions

I combine warm milk, sugar, and yeast in a bowl, letting it sit for 5 minutes until frothy.
In a stand mixer (or large bowl), I mix flour and salt. I add softened butter and eggs to the milk mixture, then slowly add it to the flour and knead for about 5–7 minutes until the dough is smooth and elastic (add a little flour if too sticky).
I place the dough in a greased bowl, cover, and let it rise for about 1 hour until doubled in size.
Meanwhile, I mix together melted butter, brown sugar, and cinnamon for the filling.
I roll the risen dough into a rectangle about ¼-inch thick. I spread the cinnamon-sugar mixture evenly over the surface.
I tightly roll up the dough into a log, pinch the seam closed, and cut it into 12–15 even slices.
I arrange the rolls in a greased baking dish, leaving a little space between them. I cover the dish and let the rolls rise again for about 30 minutes until puffy.
I bake at 350 °F (175 °C) for 25–30 minutes until golden brown—watch carefully so the centers don’t stay undercooked.
While the rolls cool slightly, I whisk together powdered sugar, vanilla, and just enough milk to make a pourable glaze.
I drizzle the warm glaze over the rolls, letting it seep into the swirls, and serve warm.

Servings and timing

This recipe makes 12–15 cinnamon rolls. Prep and rises take about 1 hour 30 minutes total, baking about 30 minutes, plus 10 minutes for glazing—around 2½ hours overall, mostly unattended time.

Variations

Pecan twist: I sprinkle chopped toasted pecans over the filling before rolling.
Cream cheese swirl: I spread a layer of sweetened cream cheese under the cinnamon sugar.
Chocolate lovers: I add mini chocolate chips to the filling or drizzle melted chocolate over the glaze.
Whole wheat option: I substitute half the flour with whole wheat for a nuttier flavor and a denser roll.

storage/reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days (fridge if I want to extend life to 4 days). To reheat, I microwave individual rolls for 15–20 seconds or warm them in a 300 °F (150 °C) oven for about 5–7 minutes. I sometimes drizzle extra glaze after reheating.

FAQs

Can I make the dough ahead?

Yes—I refrigerate the shaped rolls (cover tightly) after the first rise and cut them while cold. Before baking, I let them warm and finish rising for about 30 minutes at room temperature.

How do I get gooey centers without undercooking?

I ensure even slicing and spacing, and bake until light golden. Under tomatoes are a risk, so I rotate the pan halfway through baking for even heating.

Can I freeze unbaked rolls?

Absolutely—I freeze the unbaked tray before the second rise, then bake from frozen, adding around 10–15 extra minutes to the baking time.

Is instant yeast okay, or can I use active dry?

I use instant yeast for convenience—it mixes directly. You can use active dry too, but proof it in warm water (about 105–110 °F) for 5–10 minutes before using.

Can I make this vegan?

Yes—I use dairy-free milk, vegan butter, and sub 1 tablespoon flax or chia “egg” (1 Tbsp seed + 3 Tbsp water) for each egg. The rolls turn out soft and flavorful.

Conclusion

These truly are The Best Cinnamon Rolls EVER—soft, aromatic, and utterly delicious. The combination of fluffy dough, sweet cinnamon filling, and creamy glaze is unbeatable. Let me know if you’d like variations like streusel topping or tips for scaling the recipe!