How to Make Golden Baked Cinnamon Rolls at Home
Who doesn’t love the smell of warm cinnamon rolls wafting through the kitchen? Cinnamon rolls are soft, sweet, and packed with flavor, making them a perfect treat for breakfast, dessert, or any time you’re craving something delicious. If you’ve never made them before, you might think they’re too hard to make at home. But don’t worry—this step-by-step guide will show you how to bake golden cinnamon rolls in simple steps. Let’s get started!
Ingredients You’ll Need
Here’s what you’ll need for the dough, filling, and glaze:
For the Dough:
- 2 ¼ tsp active dry yeast (or one packet)
- ¾ cup warm milk (around 105°F, warm to the touch, but not hot)
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, softened
- 3 cups all-purpose flour
- ½ tsp salt
For the Cinnamon Filling:
- ⅔ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Step-by-Step Instructions
Step 1: Make the Dough
Start by activating the yeast: Take the warm milk and pour it into a small bowl. Sprinkle the yeast over the milk, then add a pinch of sugar to help it wake up. Let it sit for 5-10 minutes until it looks frothy (this means the yeast is alive and working).
Next, combine the sugar, egg, softened butter, salt, and the frothy yeast mixture in a large mixing bowl. Stir everything together. Gradually add the flour, one cup at a time, mixing as you go. If the dough starts to feel too sticky, add a little more flour until it comes together into a soft ball.
Once the dough is formed, transfer it to a clean countertop and knead it for about 5 minutes. Push, fold, and stretch the dough until it becomes smooth and elastic. You’ll know it’s ready when it bounces back slightly when pressed.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for one to two hours in a warm place. It should double in size.
Step 2: Prepare the Cinnamon Filling
While the dough is rising, it’s time to make the filling. Mix the brown sugar and cinnamon in a bowl until well combined. Set it aside. Then, soften the butter and get it ready to spread onto the dough later.
Step 3: Roll Out and Fill the Dough
Once the dough has risen, punch it down gently to release any trapped air. Transfer it to a floured surface and roll it out into a large rectangle (about 12 x 16 inches).
Spread the softened butter evenly over the surface of the dough. Sprinkle the brown sugar-cinnamon mixture on top, making sure to cover the entire rectangle. Press lightly to help the filling stick.
Step 4: Roll Up and Cut
Starting from one long edge, tightly roll the dough into a log. Try to keep the roll even so each cinnamon roll is the same size. Once the log is rolled up, use a knife or unflavored dental floss to cut it into 12 equal pieces.
Step 5: Second Rise
Place the cinnamon rolls into a greased 9 x 13-inch baking dish. Leave some space between them, as they’ll expand while baking. Cover the dish with a towel and let the rolls rise again for about 30 minutes. They should puff up and look fuller.
Step 6: Bake the Rolls
Preheat your oven to 375°F (190°C). Once the rolls have finished their second rise, place them in the oven and bake for 20-25 minutes, or until they’re golden brown on top. Depending on your oven, check them a little early to make sure they don’t overbake.
Step 7: Make the Glaze
While the rolls are baking, prepare the glaze. Simply whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. You can adjust the consistency if needed—add more sugar for a thicker glaze or more milk for a thinner one.
Step 8: Glaze and Serve
Once your cinnamon rolls are done baking, remove them from the oven and let them cool for about 5 minutes. While they’re still warm, drizzle the glaze over the top. You can pour generously or lightly—it’s up to you!
Serve the rolls while they’re warm for the gooey, melt-in-your-mouth experience everyone loves. If there are leftovers (which is rare!), store them in an airtight container and reheat briefly in the microwave before eating.
Tips for Success
- Make sure the milk is lukewarm when activating the yeast. Too hot or cold milk can kill the yeast or prevent it from working.
- Don’t skip the second rise—it helps create soft, fluffy rolls.
- Use dental floss to cut the rolls for cleaner slices that won’t squish the dough.
Cinnamon rolls take a little time to make, but they’re worth the effort. Once you master the technique, you’ll want to make them again and again. These golden baked cinnamon rolls are great for sharing with family and friends—they’ll be amazed you made them from scratch! Enjoy!
