Soft Homemade Cinnamon Rolls Recipe

There are few smells better than cinnamon rolls baking on a weekend morning. Homemade ones are softer and far less sugary than the canned kind, and the dough is easier to work with than most yeast doughs because the butter and eggs make it supple and forgiving.

The rolls take a few hours from start to finish, but most of that is waiting for the dough to rise. If you would rather wake up and bake, the overnight method below lets you do all the work the evening before.

The icing is a simple cream cheese glaze. For the caramel-drizzled look in the photo, use the brown butter caramel variation instead.

Why this recipe works

• Warm milk, butter and eggs make a rich, tender dough that bakes up pillowy.
• Using softened, not melted, butter in the filling keeps the swirl in place instead of leaking out the bottom.
• Cutting the rolls with dental floss or a sharp serrated knife keeps them round rather than squashed.
• Baking until just light golden keeps the centers soft; overbaked rolls turn dry.
• Icing the rolls while warm lets the glaze melt into every crevice.

Working with yeast

Use instant or active dry yeast. The milk should feel warm on your wrist, about 105°F to 110°F. Hotter than about 130°F can kill the yeast. If you use active dry yeast, let it sit in the warm milk with a pinch of sugar for 5 minutes until foamy before adding everything else.

The dough has risen enough when it has roughly doubled and a floured finger pressed into it leaves a dent that springs back slowly. In a cool kitchen this can take 2 hours; in a warm one, less than 1. Watch the dough, not the clock.

Overnight cinnamon rolls

Make the dough, let it rise, shape and cut the rolls, and set them in the greased pan. Cover tightly and refrigerate for 8 to 16 hours. In the morning, take the pan out, set it in a warm spot for 60 to 90 minutes until the rolls are puffy and touching, then bake as written.

Tips for evenly sized rolls

• Roll the dough into an even rectangle, about 16 by 12 inches, with straight edges.
• Roll it up tightly from the long side and pinch the seam closed.
• Mark the log in half, then each half into thirds, then each third in half to get 12 equal pieces.
• Slide a piece of unflavored dental floss under the log, cross the ends over the top and pull to cut cleanly.

How to store cinnamon rolls

• Store iced rolls covered at room temperature for 1 day or in the refrigerator for up to 4 days. Warm individual rolls in the microwave for 15 to 20 seconds.
• Freeze baked, un-iced rolls wrapped tightly for up to 2 months. Thaw, warm at 325°F for 10 minutes and ice.

Variations to try

• Brown butter caramel drizzle: melt 4 tablespoons butter until golden and nutty, whisk in 1/2 cup brown sugar and 3 tablespoons cream, simmer 1 minute and drizzle over the warm rolls.
• Pecan: scatter 3/4 cup chopped toasted pecans over the filling before rolling.
• Orange: add the finely grated zest of 1 orange to the filling and use orange juice instead of milk in the icing.

Frequently asked questions

Why are my cinnamon rolls dry or hard?

Usually too much flour or too long in the oven. Measure the flour by weight or by spooning and leveling, keep the dough soft and slightly tacky, and bake only until light golden.

Can I make cinnamon rolls the night before?

Yes. Shape and cut the rolls, set them in the pan, cover and refrigerate overnight. In the morning, let them rise at room temperature until puffy, 60 to 90 minutes, then bake.

Why did the filling leak out of my cinnamon rolls?

The butter in the filling was melted rather than softened, or the log was rolled too loosely. Use very soft but solid butter and roll the dough snugly.

Can I use instant yeast and active dry yeast interchangeably?

Yes, in the same amount. Proof active dry yeast in the warm milk for 5 minutes first. Instant yeast can go straight in, and the dough may rise a little faster.