Best Homemade Cinnamon Rolls (Soft, Fluffy, and Worth the Wait)
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These really are some of the best homemade cinnamon rolls I’ve ever made.
I won’t lie… they do take a little time (and maybe an early morning), but the soft, fluffy texture and warm vanilla glaze make every step worth it. These are the kind of cinnamon rolls that feel extra special — perfect for holidays, weekends, or anytime you want that cozy, from-scratch treat.
If you’re planning a cozy breakfast or brunch, you might also love my
👉 Cherry and Cream Crescent Roll Danish
👉 French Toast Bake with Cream Cheese
👉 Old-Fashioned Nut Roll
Why I Love This Recipe 💛
- Soft, fluffy rolls every time
- That warm vanilla glaze melts right in
- Perfect for holidays or slow mornings
- Feels like a true old-fashioned recipe
- Makes your whole house smell amazing
Ingredients You’ll Need
Dough:
- 1 ¼ oz active dry yeast
- 1 Tbsp sugar
- ¼ cup warm water (about 110°F)
- 1 cup milk (2% or whole)
- ⅓ cup instant vanilla pudding mix
- 1 egg
- ¼ cup butter, melted (unsalted)
- 1 tsp salt
- Up to 3 ½ cups all-purpose flour
Filling:
- ¾ cup sugar
- 1 Tbsp cinnamon
- ¼ cup butter, melted
Frosting:
- 1 ½ cups powdered sugar
- ½ cup butter, softened
- 2 tsp vanilla
- 1 tsp water
How to Make Cinnamon Rolls
In a large bowl, dissolve yeast and sugar in warm water. Let it sit until slightly foamy.
In a separate bowl, mix milk and pudding mix for about 1 minute. Let it thicken slightly.
Add the pudding mixture, egg, melted butter, salt, and 2 cups of flour to the yeast mixture. Mix until smooth.
Add more flour as needed until a soft dough forms.
Knead on a lightly floured surface for about 5 minutes, until smooth.
Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled.
Mix cinnamon and sugar together.
Roll the dough out to about a 9×12 rectangle.
Spread melted butter over the dough and sprinkle with cinnamon sugar.
Roll up from the long side like a jelly roll.
Slice into 10–12 rolls and place into a greased 9×13 pan.
Cover and let rise again for about 45 minutes.
Bake at 350°F for 20–25 minutes.
Mix frosting ingredients and spread over warm rolls.
💡 Real-Life Baking Tips (these help SO much)
- If your dough isn’t rising, mix a little extra yeast with warm water to make a paste, then gently knead it into the dough — this saved mine!
- Don’t over-knead — just enough to make the dough smooth
- Slightly warm milk (not hot!) helps activate yeast
- Add frosting while rolls are warm so it melts into the crevices
- For easier rolling, place dough between wax paper and roll it out (less sticking!)
Variations
- Use brown sugar instead of white sugar for a deeper flavor
- Add chopped nuts to the filling
- Swap vanilla glaze for cream cheese frosting
- Make smaller rolls for more servings
What to Serve With
- Fresh fruit 🍓
- Scrambled eggs
- Coffee or hot chocolate ☕
- A simple breakfast casserole
Storing & Reheating
Store:
Keep covered at room temperature for 1–2 days or refrigerate for up to 4 days
Reheat:
Warm in the microwave for 15–20 seconds
FAQs
Can I make these ahead of time?
Yes! Prepare the rolls, cover, let them rise a second time, then refrigerate overnight. Let them come to room temperature and double in size before baking.
Why didn’t my dough rise?
It could be the yeast, water temperature, or room temperature. Try the yeast paste trick above!
Can I freeze cinnamon rolls?
Yes — freeze baked rolls and reheat when ready.
Do I have to use all the flour?
No — add just enough until the dough is soft and workable.
Final Thoughts 💛
These cinnamon rolls take a little extra time, but they’re one of those recipes that feel completely worth it.
Soft, warm, and full of flavor — the kind of breakfast that brings everyone to the table.
More Recipes You’ll Love
All Time Best Cinnamon Rolls
Ingredients
- 1 1/4 oz. active dry yeast
- 1 Tbsp. sugar
- ¼ cup Luke-Warm water -about 110 degrees
- 1 cup milk 2% or whole
- ⅓ cup vanilla pudding mix instant
- 1 egg
- ¼ cup butter melted – unsalted
- 1 tsp. salt
- 3&1/2 cups all purpose flour Up to this amount. You may use less.
Filling
- ¾ cup sugar
- 1 Tbsp. cinnamon
- ¼ cup butter melted – unsalted
Frosting
- 1&1/2 cups confectioners sugar
- ½ cup butter softened unsalted
- 2 tsp. vanilla extract
- 1 tsp. water
Instructions
- Using a large bowl, completely dissolve the yeast and sugar in the water
- In a separate bowl, mix the milk and pudding together for and let stand for one minute, or until it has thickened up
- Add the egg, melted butter, salt, pudding, and 2 cups of the flour to the yeast mixture
- Mix all of that together until it's smooth. Add more of the flour until it's a soft dough
- Using a lightly floured surface, knead the dough for about 5 minutes until it is nice and smooth
- Grease a large bowl – I dipped a paper towel in some butter and rubbed it around the bowl
- Place the dough into the bowl, and flip it around so it is fully coated
- Let the dough rise – covered, in a warm place for about 1 hour, or until it has doubled
- Mix the cinnamon and sugar together
- Spread a little flour out on your work surface
- Punch the dough down, and place it onto the floured surface
- Spread the dough out and sprinkle some more flour on top
- Roll the dough until it's about 9"x12"
- Spread the 1/4 cup of melted butter over the dough
- Sprinkle the cinnamon sugar on top
- Roll the dough up like a jelly roll – starting on a long side
- Pinch ends together
- Cut the roll into 10-12 slices
- Place the sliced pieces into a greased 9x13in. pan
- Cover and let rise for another 45 minutes
- Bake at 350 degrees for about 20-25 minutes
- Mix all of the frosting ingredients together in a small bowl
- Spread over the warm rolls
