Cinnamon Rolls Recipe – Easy Homemade Sweet Rolls with Glaze

Last Updated on 4 months by Neha Deshmukh

Cinnamon Rolls Recipe – Easy Homemade Sweet Rolls with 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 result? Totally worth it. These aren’t just any cinnamon rolls; they’re soft, fluffy, perfectly sweet, and slathered in a dreamy glaze. And trust me, they’re way easier to make than you think! This recipe will guide you through each step, and soon your kitchen will be filled with the most comforting aroma.

Why You’ll Love This Recipe

These cinnamon rolls are a hug in every bite. They’re perfect for a lazy weekend breakfast, a special occasion, or just when you need a little something sweet to brighten your day. Plus, making them from scratch is incredibly satisfying! You control the ingredients, and the taste is just… unmatched. They’re also surprisingly adaptable – I’ll share some fun variations later on.

Ingredients

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

• 2 cups (approx. 475ml) Milk
• ½ cup (120ml) OR melted butter Vegetable oil
• ½ cup (100g) Sugar
• 2 ¼ tsp (approx. 7g) Active dry yeast
• 4 cups + ½ cup to ¾ cup extra (approx. 500g + 120-180g) Maida (All-purpose flour)
• ½ tsp (approx. 2.5g) Baking powder
• ½ tsp (approx. 2.5g) Baking soda
• ½ tbsp (approx. 7.5g) Salt
• ½ cup (approx. 115g), melted Butter (for filling)
• ¾ cup (150g) Sugar (for filling)
• 2 ½ – 3 tbsp (approx. 15-20g) Cinnamon powder
• 1 cup (approx. 120g) Powdered sugar (for glaze)
• ½ tsp (approx. 2.5ml) Vanilla extract (for glaze)
• 2 tbsp (approx. 30ml) Whole milk (for glaze)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Maida Flour: We’re using maida, or all-purpose flour, here. It gives the rolls that lovely soft texture. Don’t worry too much about being exact with the extra ½ to ¾ cup – you want a soft, slightly sticky dough.
• Oil vs. Butter: You can use either vegetable oil or melted butter in the dough. Butter adds a richer flavor, but oil makes for a slightly lighter roll. I often use oil for a quicker, easier dough. Sunflower or canola oil work great!
• Cinnamon Varieties: Ceylon cinnamon is milder and more fragrant, while Cassia cinnamon is stronger and spicier. Use whichever you prefer – or a blend! I personally love a good Ceylon cinnamon for these rolls.
• Active Dry Yeast: This is key. Make sure your yeast is fresh! If it doesn’t foam up when you mix it with warm milk and sugar, it’s probably time to get a new batch. It’s the magic that makes these rolls rise.

Step-By-Step Instructions

Alright, let’s get baking!

1. Activate the Yeast: In a large bowl, combine the milk, oil (or melted butter), and sugar. Gently warm it up – you want it warm to the touch, not hot! Once warm, let it cool to lukewarm. Sprinkle in the yeast and let it sit for about 2 minutes. You should see it get foamy – that means it’s alive and kicking!
2. First Rise: Mix in 4 cups of maida flour. Cover the bowl and let it rise in a warm spot for about an hour. A warm oven (turned off!) or a sunny windowsill works perfectly. It should double in size.
3. Knead the Dough: Add the baking powder, baking soda, salt, and the remaining flour (½ cup to ¾ cup). Knead everything together until you have a soft, slightly sticky dough. Don’t over-knead!
4. Cinnamon-Sugar Swirl: Roll the dough out into a rectangle about 30×10 inches. Spread the melted butter evenly over the dough, then generously sprinkle with the cinnamon and sugar mixture.
5. Roll & Slice: Roll the dough up tightly into a log, starting from the long edge. Pinch the edges to seal them. Now, here’s a trick: use unflavored dental floss or a piece of string to slice the rolls into 1.5-inch pieces. It gives you a super clean cut!
6. Second Rise: Arrange the rolls in a greased baking pan. Cover them and let them rise for another 20 minutes. While they’re rising, preheat your oven to 190°C (375°F).
7. Bake to Golden Perfection: Bake for 15-18 minutes, or until the rolls are golden brown and cooked through.
8. Glaze it Up!: While the rolls are baking, prepare the glaze by mixing the powdered sugar, vanilla extract, and milk. Once the rolls are out of the oven, drizzle that glorious glaze all over them while they’re still warm.

Expert Tips

• Warmth is Key: Yeast loves warmth! Make sure your milk isn’t too hot, or it will kill the yeast.
• Don’t Overbake: Overbaked rolls are dry rolls. Keep a close eye on them in the oven.
• Floss Trick: Seriously, the floss trick for slicing is a game-changer. No more squished rolls!

Variations

Want to get creative? Here are a few ideas:

• Vegan Cinnamon Rolls: Swap the milk for plant-based milk (almond, soy, or oat work well) and use vegan butter. My friend, Priya, swears by this version!
• Gluten-Free Cinnamon Rolls: Use a good quality gluten-free flour blend. You might need to adjust the liquid slightly.
• Spice Level: Adjust the amount of cinnamon to your liking. My family loves a lot of cinnamon, but you can reduce it if you prefer a milder flavor.
• Festival Adaptations: For Christmas or New Year, add chopped nuts (walnuts, pecans) or dried fruit (raisins, cranberries) to the cinnamon-sugar filling.

Serving Suggestions

These cinnamon rolls are amazing on their own, but they’re even better with a cup of hot chai or coffee. A dollop of cream cheese frosting is also a delicious addition!

Storage Instructions

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 2 months. Just wrap them tightly in plastic wrap and then in foil.

FAQs

• What type of flour is best for cinnamon rolls? Maida (all-purpose flour) is the most common choice for that soft texture, but you can experiment with bread flour for a chewier roll.
• 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 bring it to room temperature before rolling it out.
• How do I prevent the rolls from drying out? Don’t overbake them! And store them in an airtight container.
• What’s the best way to slice the cinnamon rolls cleanly? Use unflavored dental floss or a piece of string. It really works!
• Can I freeze baked cinnamon rolls? Yes! Let them cool completely, then wrap them tightly and freeze for up to 2 months. Reheat in the oven or microwave.

Enjoy these warm, comforting cinnamon rolls! I hope they bring a little sweetness to your day. Let me know in the comments if you try them and how they turn out!