Cinnamon Roll Recipe- Easy Homemade Sweet Rolls with Honey Glaze

Last Updated on 2 months by Neha Deshmukh

Cinnamon Roll Recipe: Easy Homemade Sweet Rolls with Honey Glaze

Okay, let’s be real. Is there anything better than the smell of cinnamon rolls baking in the oven? Seriously, it’s pure magic. I remember the first time I tried making these – it felt a little daunting, but the reward? Oh, the reward was so worth it. These aren’t just any cinnamon rolls; they’re soft, fluffy, perfectly sweet, and finished with a dreamy honey glaze. Trust me, you’ll want to make these!

Why You’ll Love This Recipe

These cinnamon rolls are everything you want in a sweet treat. They’re comforting, delicious, and surprisingly achievable for a homemade bake. Plus, the honey glaze adds a lovely warmth that takes them to the next level. They’re perfect for a weekend brunch, a special occasion, or just because you deserve a little something sweet. And honestly, who doesn’t?

Ingredients

Here’s what you’ll need to create these delightful rolls:

• 2.5 cups + 2-3 tablespoons all-purpose flour (approx. 315g + 30-40g)
• 1 teaspoon salt
• 2.25 teaspoons active dry yeast (approx. 7g)
• ¾ cup + 3 tablespoons whole milk (approx. 200ml + 45ml)
• ¾ cup + 2 tablespoons warm water (~115°F / 46°C) (approx. 180ml + 30ml)
• 1 egg
• 3 tablespoons + 1 teaspoon granulated sugar (approx. 40g + 5g)
• 3 tablespoons unsalted butter, melted
• 3 tablespoons unsalted butter, softened
• ¾ cup + 2 tablespoons granulated sugar (approx. 150g + 30g)
• 1 tablespoon cinnamon powder
• 2 tablespoons unsalted butter, melted
• 2-3 tablespoons heavy cream
• 1 cup powdered sugar (approx. 120g)
• 2 tablespoons honey
• ¼ teaspoon vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really matter here.

• Active Dry Yeast: Make sure your yeast is fresh! This is key to getting those rolls to rise beautifully. We’ll talk more about checking its freshness in the FAQs.
• Butter: Good quality butter makes a difference in both the dough and the filling. Don’t skimp! I prefer using unsalted so I can control the salt level.
• Milk: Whole milk gives the best flavour and texture. Lower fat milk can work in a pinch, but the rolls won’t be quite as rich.
• Sweetness Levels: Traditionally, North Indian sweets tend to be richer and sweeter. Feel free to adjust the sugar in the filling and glaze to your preference. Some families prefer a more subtle sweetness, while others like it really sweet!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large bowl, whisk together the flour and salt. Set this aside – it’s our dry ingredient base.
2. Now, let’s activate the yeast. In a separate bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Give it a gentle stir and let it sit for about 5 minutes. You’ll know it’s working when it gets nice and frothy!
3. In a mixing bowl, combine the melted butter, egg, remaining sugar, and milk. Stir in the yeast mixture once it’s activated.
4. Gradually add the flour mixture to the wet ingredients, mixing until a dough starts to form. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. It should be slightly tacky, but not sticky.
5. Place the dough in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1.5 hours, or until doubled in size.
6. While the dough is rising, let’s make the filling! In a small bowl, mix together the cinnamon and sugar.
7. Once the dough has doubled, gently punch it down to release the air. Roll it out on a lightly floured surface into a 13×8-inch rectangle.
8. Spread the softened butter evenly over the dough, then sprinkle generously with the cinnamon-sugar mixture.
9. Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal it. Using a sharp knife or dental floss (seriously, it works great!), slice the log into 10 equal pieces.
10. Arrange the rolls in a greased 9×13 inch baking pan. Cover and let them rise again for about 45 minutes.
11. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they’re golden brown and cooked through.
12. While the rolls are baking, prepare the glaze. In a small bowl, beat together the melted butter, powdered sugar, heavy cream, honey, and vanilla extract until smooth and creamy.
13. Once the rolls are out of the oven, let them cool slightly before drizzling generously with the honey glaze.

Expert Tips

• Warm Place for Rising: A slightly warm oven (turned off!) or a sunny spot in your kitchen works wonders for helping the dough rise.
• Don’t Overbake: Keep a close eye on the rolls during the last few minutes of baking. You want them golden brown, but not burnt.
• Floss for Clean Cuts: As mentioned, dental floss is a game-changer for slicing the rolls neatly.

Variations

• Vegan Cinnamon Rolls: Substitute the butter with vegan butter, the milk with plant-based milk (like almond or soy), and the honey in the glaze with maple syrup or agave nectar.
• Gluten-Free Cinnamon Rolls: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly to get the right dough consistency.
• Spice Level Adjustments: My friend, Priya, loves adding a pinch of cardamom or nutmeg to the cinnamon-sugar filling for a warmer, more complex flavour.
• Festival Adaptations: During Christmas, my family loves adding chopped nuts (walnuts or pecans) and dried fruit (raisins or cranberries) to the filling. For Diwali, a sprinkle of saffron strands in the glaze adds a beautiful colour and aroma.

Serving Suggestions

These cinnamon rolls are amazing on their own, but they’re even better with a cup of hot chai or coffee. They also pair beautifully with a dollop of cream cheese frosting (if you’re feeling extra indulgent!).

Storage Instructions

• Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently before serving.

FAQs

(1) Can I make the dough ahead of time?

Absolutely! You can make the dough the night before and let it rise slowly in the refrigerator. Just punch it down and let it come to room temperature for about 30 minutes before rolling it out.

(2) What’s the best way to prevent the rolls from drying out?

Wrapping them tightly in plastic wrap or storing them in an airtight container is key. You can also brush them with a little melted butter after baking to help keep them moist.

(3) Can I use instant yeast instead of active dry yeast?

Yes, you can! If using instant yeast, you can skip the activation step and add it directly to the dry ingredients.

(4) How do I know if my yeast is still good?

Add a teaspoon of yeast and a teaspoon of sugar to ¼ cup of warm water. If it doesn’t get frothy after 5-10 minutes, your yeast is likely dead and you’ll need to get a fresh batch.

(5) Can these be frozen after baking or unbaked?

You can freeze them! Baked rolls can be frozen for up to 2 months. Let them cool completely before wrapping them tightly. Unbaked rolls can also be frozen after slicing – just arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

(6) What can I substitute for honey in the glaze?

Maple syrup or agave nectar are great substitutes for honey in the glaze. You can also use corn syrup, but it won’t have the same flavour complexity.