Ah, cinnamon rolls—their dough is soft, fluffy, and slightly sweet. Here’s a classic homemade cinnamon roll dough recipe that works beautifully for rolls that rise perfectly.
Ingredients (makes about 12 rolls)
For the dough:
- 1 cup warm milk (110°F / 43°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour (more if needed)
For the filling:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
Optional glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Activate the yeast
- Warm the milk until slightly hot but not boiling.
- Add yeast and 1 tablespoon of sugar. Stir and let sit for 5–10 minutes until frothy.
2. Make the dough
- In a large bowl, combine melted butter, remaining sugar, salt, eggs, and the yeast mixture.
- Gradually add flour, 1 cup at a time, mixing until a soft dough forms.
- Knead for 5–7 minutes until smooth and elastic.
- If sticky, add a little more flour, 1 tablespoon at a time.
3. First rise
- Place dough in a greased bowl and cover with a clean towel or plastic wrap.
- Let it rise in a warm place for 1–2 hours, until doubled in size.
4. Roll out the dough
- Punch down the dough and roll it on a floured surface into a rectangle, about 16×12 inches.
- Spread softened butter over the surface.
- Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
5. Shape the rolls
- Starting from a long edge, roll the dough tightly into a log.
- Cut into 12 equal slices and place in a greased 9×13-inch pan.
6. Second rise
- Cover and let the rolls rise 30–45 minutes, until puffed.
7. Bake
- Preheat oven to 350°F (175°C).
- Bake rolls for 20–25 minutes, until golden brown.
- Optional: cover with foil for the last 5 minutes if tops brown too quickly.
8. Glaze
- Mix powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm rolls.
💡 Tips for perfect cinnamon roll dough:
- Make sure milk is warm, not hot, or it can kill the yeast.
- For extra fluffy rolls, use bread flour instead of all-purpose.
- Rolls can be made ahead: refrigerate after shaping overnight, then bake in the morning.
If you want, I can also give a quick 1-hour “no-rise” version using instant yeast that’s soft and fluffy without waiting hours—perfect for when you want cinnamon rolls today. Do you want that version?
