Easy Cinnamon Rolls

Let Me Tell You About My Cinnamon Roll Obsession

Okay, so you know those rainy Sundays when you just want to make your house smell like a bakery? For me, easy cinnamon rolls are the answer every darn time. I made these the first time back when my cousin Jenny tried to impress her new boyfriend with a fancy breakfast — she left the yeast out of the dough; it was, well, basically a pancake with sugar on top (sorry Jen!). After that, I played around till I found a method that works, even if you (like me) tend to get distracted by, I don’t know, laundry or your cat knocking over the flour. These are the cinnamon rolls that saved my family from years of store-bought cardboard rolls. And honestly, nothing beats eating one straight from the pan, grinning like you’ve won a prize at the village fete.

Why I Make These (And Why You’ll Probably Love Them)

I make these when someone’s having a “crikey, what a week” moment or when I need breakfast that’s basically a hug in food form. My family goes slightly loopy for these. Especially the middle bit — everyone argues over it (I sometimes hide that one for myself). They’re quickish — I mean, not “I woke up five minutes ago” quick, but you don’t need to start the night before either. If you’ve botched bread before (haven’t we all?), don’t sweat; they’re pretty forgiving. Also, I tried making them with one arm in a sling once (long story involving rollerblades and a hill); they still turned out edible. Honest!

What You’ll Need — And What Could Work If You’re Short a Thing Or Two

• Flour — All-purpose is what I grab. Self-raising in a pinch, but they puff weirdly.
• Instant yeast — Or active dry, just let it sit in warm milk for a bit first. My gran swears by the little blue packet but, truly, any decent yeast will work.
• Milk — Full-fat is best for that soft crumb (but I’ve used oat milk when my dairy-loving nephew drinks the fridge dry).
• Sugar — Regular granulated. Brown sugar in the filling is magic, but white works.
• Egg — Honestly, I forgot it once and they were just fine, but a bit less rich.
• Butter — Melted for the dough, soft for the filling. I sometimes sub margarine if that’s all I’ve got.
• Cinnamon — Well, obviously. Any brand, just not stale (been there).
• Salt — Just a pinch; don’t skip it.
• Powdered sugar (for the glaze) — Or make a quick cream cheese icing if you’re feeling fancy.

Here’s How You Make Them — You Got This

1. Warm your milk till it’s just warm, not hot (I usually stick my finger in it, chef-style; careful not to burn yourself, like I did once!). Stir in your yeast and a tablespoon of sugar, then leave it a couple minutes till it’s a bit foamy.
2. Mix flour, remaining sugar, and salt in a big bowl. Make a well in the center.
3. Add in the milk-yeast mixture, melted butter, and the egg. Stir with a wooden spoon — it’ll be sticky and weird, don’t panic. If it seems way too dry, splash a bit more milk in.
4. Turn out onto a floured counter and knead for 5–8 minutes; or just bash it about till it looks smooth.
5. Put it back in the bowl, cover with a tea towel, and leave somewhere not-too-chilly. (Cupboard above the fridge is where I always put it.) After an hour or so, it should look puffed up and doubled.
6. Punch it down (my kid always gets to do this bit, fantastic stress relief) then roll into a rough rectangle about 1cm thick. Not a geometry exam. Quit worrying if the corners are wonky.
7. Slather on very soft butter, sprinkle brown sugar and way too much cinnamon. I often eat the leftover sugar mix with a spoon. Shh.
8. Roll it up, starting at the long edge, nice and tight. Pinch the ends shut.
9. Slice into fat rounds (I use dental floss when I can’t find a sharp knife — seriously, it’s the best!). You’ll get maybe 10 or so.
10. Pop them spiral side up in a parchment-lined tin. Give them space to rise again, while the oven heats up (180°C / 350°F).
11. Bake for 18–22 mins till golden, but not too dark. Cinnamon burns fast! This is where I always get distracted — set a timer, trust me.
12. Mix a handful of powdered sugar with a splash of milk for glaze, or go the cream cheese icing route if you want to show off. Drizzle when they’re just barely cool or, if you can’t wait, dribble it straight on (I do).

A Few Notes (Learned the Hard Way)

• If the yeast doesn’t foam, your milk might have been too hot or dead yeast (rip, yeast). Just try again.
• Once I left them to rise all day — not great, they tasted a bit odd. Two hours, tops.
• Actually, I find they taste even softer if you add a splash of cream to the pan before baking — kind of like this method I found online.

Some Things I Tried (And A Flop, Too)

• Added orange zest to the filling — blooming lovely in winter!
• Used cardamom instead of cinnamon; surprisingly not bad, but then again, my youngest said it reminded him of toothpaste.
• Tried making them with wholewheat flour — yeah, wouldn’t rush to do that again; a bit brick-like.

What You Need (Or What Works In A Pinch)

• Big bowl for mixing (any will do — my old plastic one has a crack, still going strong)
• Rolling pin — or wine bottle, honestly haven’t noticed much difference
• Baking dish — 9×13 inch-ish; glass, metal, doesn’t matter
• Sharp knife or clean dental floss for slicing rolls (if you’ve not tried this, you’re in for a treat)
• Tea towel to cover dough

Keeping Them Fresh (For As Long As They Last)

Store cooled rolls in a covered container at room temp. Maybe up to two days, but honestly, in my house it never lasts more than a day! If (by some miracle) you have leftovers, make cinnamon roll French toast with them.

Serving These Bad Boys

I like them best still warm, icing all gooey, with a steep mug of coffee. My dad always asks for a scoop of vanilla ice cream on the side. It sounds bonkers, but try it once — you might get hooked.

Things I’ve Learned (The Hard/Easy Way)

• I once tried rushing the second rise (impatient, mea culpa); they were okay but kind of dense. Give ‘em time to puff up. Have a cuppa while you wait.
• Forgot the salt one time, and, yeah, you notice. Salt makes sweet things sing.
• If you pour glaze when they’re too hot, it runs everywhere. Sometimes that’s fun, sometimes it’s just messy (have a plate handy).

Wait, People Ask Me Stuff — Here Are Answers

• Can I make these ahead? Absolutely — stick the cut rolls in the fridge overnight, bring to room temp in the morning, then bake.
• Do I need a stand mixer? Nah! I just use a wooden spoon and elbow grease. Got a mixer? Sure, but not essential.
• Can I freeze them? Yep. Bake, cool, then freeze. When you want one, just defrost and microwave, maybe 15 seconds at a time till warm.
• What if my dough doesn’t rise? Oh mate, been there. Either your yeast is dodgy or it’s just too cold. I sometimes leave mine in the airing cupboard if it’s especially nippy, and on second thought, even a sunny window will do.
• How do I stop the filling leaking out? Some always does, that’s life. But if you roll tight and don’t over-soften the butter, you’ll keep more in the middle.

And that’s pretty much it — though, if you start swapping in crazy ingredients, let me know how it goes. Actually, once I added chopped pecans and nearly started an argument over who got the last sticky roll (totally worth it). Anyway, now you know my not-so-secret cinnamon roll method; promise me you’ll save yourself the middle one, yeah?

★★★★★ 4.70 from 155 ratings

Easy Cinnamon Rolls

yield: 8 servings

prep: 25 mins

cook: 22 mins

total: 47 mins

Soft, fluffy cinnamon rolls made with a simple dough, a buttery cinnamon-sugar filling, and topped with sweet icing. Perfect for breakfast or dessert.

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Ingredients

• 2 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 1/4 teaspoons instant yeast
• 3/4 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/3 cup brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tablespoon milk

Instructions

1. 1
   In a large bowl, combine flour, granulated sugar, salt, and instant yeast. Mix well.
2. 2
   Add warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
3. 3
   Knead the dough on a floured surface for 3-4 minutes, then roll into a 9×12 inch rectangle.
4. 4
   Spread softened butter over the dough, sprinkle with brown sugar and cinnamon. Roll up tightly and cut into 8 rolls.
5. 5
   Place rolls in a greased baking dish, cover, and let rise for 15 minutes. Preheat oven to 350°F (180°C).
6. 6
   Bake for 22 minutes until golden brown. Whisk powdered sugar and milk for icing, then drizzle over warm rolls.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 280 caloriescal

Protein: 6 gg

Fat: 7 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 46 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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