Name: Cinnamon Rolls with Glaze
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1/4 cup granulated sugar; 1 tsp salt; 2 1/4 tsp active dry yeast (1 packet); 1/2 cup whole milk, warmed; 1/4 cup water, warmed; 3 tbsp unsalted butter, melted; 1 large egg; 1/2 cup brown sugar, packed; 2 tbsp ground cinnamon; 1/4 cup unsalted butter, softened (for filling); 1 cup powdered sugar; 2 tbsp milk (for glaze); 1/2 tsp vanilla extract

Jump to Recipe

Soft, fluffy, and bursting with warm cinnamon flavor, these cinnamon rolls with glaze are the perfect treat for breakfast, brunch, or dessert. Topped with a sweet and smooth glaze, they are indulgent yet comforting, making them an irresistible addition to any table. Whether served fresh from the oven or reheated the next day, these rolls remain tender and satisfying.

Why You’ll Love This Recipe

These cinnamon rolls are a timeless classic that never go out of style. With their pillowy dough, rich cinnamon-sugar filling, and luscious glaze, they deliver the perfect combination of flavor and texture. The recipe is straightforward enough for beginners, yet rewarding enough for seasoned bakers. You’ll love how the aroma fills your kitchen while they bake—and how quickly they disappear from the plate.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Whole milk
Unsalted butter
Active dry yeast
Large eggs
Salt
Brown sugar
Ground cinnamon
Powdered sugar
Vanilla extract
Heavy cream or milk (for the glaze)

directions

Warm the milk slightly and combine with sugar and yeast. Let it sit for about 5–10 minutes until frothy.
In a large bowl, mix the flour and salt. Add in the yeast mixture, eggs, and melted butter.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise for about 1 to 1.5 hours, or until doubled in size.
Roll the dough out into a rectangle. Spread softened butter over the surface.
Mix brown sugar and cinnamon together and sprinkle evenly over the buttered dough.
Roll the dough tightly from one long edge to the other and cut into even slices.
Place the rolls into a greased baking dish, cover, and let rise again for 30–45 minutes.
Preheat the oven to 350°F (175°C) and bake the rolls for 25–30 minutes until golden brown.
While the rolls are baking, prepare the glaze by mixing powdered sugar, vanilla extract, and a small amount of milk or cream until smooth.
Once baked, remove the rolls from the oven and drizzle with glaze while still warm.

Servings and timing

This recipe yields approximately 12 cinnamon rolls.
Prep time: 25 minutes
Rising time: 2 hours
Bake time: 25–30 minutes
Total time: About 3 hours

Variations

Cream Cheese Frosting: Replace the glaze with a rich cream cheese frosting for a tangier topping.
Nutty Rolls: Add chopped pecans or walnuts to the cinnamon filling for a crunchy texture.
Apple Cinnamon Rolls: Mix finely chopped apples with the cinnamon-sugar for a fruity twist.
Maple Glaze: Use maple syrup in place of milk in the glaze for a warm, fall-inspired flavor.
Mini Rolls: Divide the dough into smaller portions for bite-sized cinnamon rolls—great for parties or brunch spreads.

storage/reheating

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, place a roll on a microwave-safe plate and warm for about 20–30 seconds in the microwave. For oven reheating, cover with foil and warm at 300°F (150°C) for 10–15 minutes. If desired, add a little extra glaze before serving.

FAQs

How do I know when the dough is properly kneaded?

The dough should be smooth and elastic, and it should bounce back when lightly pressed with your finger.

Can I make these cinnamon rolls ahead of time?

Yes, you can prepare the rolls, place them in the pan, and refrigerate overnight. Let them come to room temperature and rise before baking the next day.

What kind of yeast should I use?

Active dry yeast is ideal for this recipe, but you can also use instant yeast. Just skip the proofing step and mix it directly with the dry ingredients.

Why didn’t my cinnamon rolls rise properly?

Check the freshness of your yeast and ensure the milk was warm but not hot when activating the yeast.

Can I freeze cinnamon rolls?

Yes, baked cinnamon rolls freeze well. Wrap them tightly and store in a freezer-safe container for up to 2 months. Thaw and reheat before serving.

Can I substitute whole milk with non-dairy milk?

Yes, almond milk, oat milk, or soy milk can be used as substitutes, although the texture may vary slightly.

How thick should I roll the dough?

Roll the dough out to about 1/4 inch thickness for a good balance between filling and dough.

What if I don’t have a stand mixer?

You can knead the dough by hand. It may take a bit longer, but the results will be just as satisfying.

How can I prevent the centers from popping up during baking?

Roll the dough tightly and use a sharp knife to slice. Also, space the rolls evenly in the baking dish.

Should I glaze the rolls while hot or cooled?

Glaze them while they’re still warm so the glaze melts slightly into the rolls for a smooth finish.

Conclusion

Cinnamon rolls with glaze are a deliciously nostalgic treat that never fails to impress. With a soft, buttery dough and a rich cinnamon swirl, topped with a silky glaze, they’re the kind of baked good that makes any morning special. Whether you’re hosting a brunch or enjoying a quiet breakfast at home, this recipe offers comfort and indulgence in every bite.