Homemade Cinnamon Rolls Recipe

There’s something incredibly comforting about the aroma of freshly baked cinnamon rolls filling the house. Soft, pillowy dough swirled with buttery cinnamon, toasted nuts, and plump raisins—all draped in a sweet vanilla glaze. These homemade cinnamon rolls come together much faster than you’d think, and honestly, they make busy mornings (or nights!) feel like a special treat. No complicated steps, no mysterious ingredients—just a simple, family-loved recipe that delivers pure, gooey bliss every time.

Ingredients You’ll Need

Gather these pantry staples—most are probably already in your kitchen.

• Milk: Adds richness and helps create a tender dough. Scald first to improve flavor and texture.
• Sugar: Needed for just the right amount of sweetness and also helps the yeast activate.
• Salt: Essential for balancing sweetness and enhancing flavor throughout the dough.
• Margarine or Shortening: Either one works! Both give the dough softness and a little richness.
• Active Dry Yeast: Reliable and easy to use. Helps the rolls rise and become fluffy.
• Eggs: Adds extra richness, moisture, and helps bind the dough.
• All-Purpose Flour: Reliable, everyday flour for a soft yet structurally sound dough. Keep a little extra for kneading.
• Butter: For brushing the dough before the filling. Go for real butter—you’ll notice the difference in flavor.
• Finely Chopped Pecans or Walnuts: Toasty, nutty goodness, plus a touch more for garnish if desired.
• Cinnamon: Don’t skimp—it’s the star! Fresh ground, if possible, makes a difference.
• Raisins: For a chew and bursts of sweet flavor, though optional if not your thing.
• Powdered Sugar, Milk, and Vanilla Extract: These form a lusciously sweet and creamy icing.

Variations

The beauty of homemade cinnamon rolls is that you can truly make them your own!

• Glaze Choices: Try a cream cheese frosting or maple glaze instead of classic vanilla.
• Fruit Swaps: Trade raisins for chopped dried apricots, cranberries, or leave them out for nut-only swirls.
• No Nuts?: Skip the nuts or use seeds (like pumpkin or sunflower) for a nut-free version.
• Chocolate Lovers: Sprinkle mini chocolate chips in the filling for a melty surprise.
• Spicier Rolls: Add cloves, nutmeg, or cardamom to the cinnamon-sugar mix for extra depth.

How to Make Homemade Cinnamon Rolls

Step 1: Make & Proof the Dough

Begin by scalding your milk—bring it just to a simmer, then pour it over sugar, salt, and margarine or shortening. Stir to melt, and cool to lukewarm.
In a large bowl, dissolve yeast in warm water. Add the cooled milk mixture, beaten eggs, and a cup of flour. Beat until smooth. Gradually add the remaining flour, working in more as needed, until you have a supple, non-sticky dough.

Once a soft dough forms, turn it onto a floured counter and knead for about 8 minutes, until elastic and smooth. Place in a greased bowl, turn to coat, cover, and let it rise in a warm spot until doubled (about 1 hour).

Step 2: Second Rise

Punch the dough down, cover it again, and let it rise a second time for another 30 minutes. This creates extra fluffiness and delicate texture.

Step 3: Assemble the Rolls

Roll the dough out into two large rectangles. Brush each with melted butter. Mix the finely chopped nuts, sugar, cinnamon, and raisins in a bowl, then sprinkle generously over the dough, leaving a small border at the edges.

Starting on the long side, roll tightly into logs. Seal the ends well, slice each log into 1 ½ inch rounds, and place on a greased baking sheet. Let the rolls rise, covered, until puffy—about 30 minutes.

Step 4: Bake & Glaze

Bake in a hot oven (425°F) for just 10 minutes, watching closely for golden perfection. While warm, whip together a quick icing of powdered sugar, milk, and vanilla. Drizzle over the tops, add a few more nuts if you like, and serve fresh and warm for best results.

How to Serve

Serve homemade cinnamon rolls straight from the oven while still warm—this is when their texture is absolute perfection. Arrange them on a pretty platter, letting the icing drip down the swirls, and garnish with extra chopped nuts for flair. They’re lovely alongside coffee, tea, or a cold glass of milk. For brunch, pair them with crisp bacon and fresh fruit, or enjoy solo as a sweet treat.

Tip: A little extra icing on the side never hurt anyone!

Make Ahead and Storage

Storing Leftovers

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days.

Freezing

These rolls are freezer-friendly! Once baked and cooled, freeze them in a container for 3-4 months. They’re best thawed at room temperature, then reheated before serving.

Reheating

For ultimate gooeyness, reheat cinnamon rolls in a 320°F oven for 5-10 minutes, or simply microwave for 15-20 seconds for a quick treat. If you’ve frozen your rolls, let them thaw first.

FAQs

Final Thoughts

Baking homemade cinnamon rolls brings a simple kind of happiness to the table—each bite is tender, gooey, sweet, and comforting. Whether for a special weekend brunch or to brighten a busy weekday, these rolls make every moment taste a little more like home. With easy steps and endless options for personal touches, it’s time to roll up your sleeves and bake up some joy. Give them a try—you might just find yourself making them again and again!

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