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gooey cinnamon roll on a plate

Homemade Cinnamon Rolls Recipe

Course: Breakfast, brunch
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Rising time: 2 hours
Total Time: 1 hour
Servings: 12 people
Calories: 632kcal
This homemade cinnamon rolls recipe is perfect to enjoy on Christmas morning! They can be made on the day, or the night before and left overnight in the fridge for an easy breakfast or brunch.
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For the Dough:

  • cups bread flour
  • 1/3 cup granulated sugar
  • 1 tablespoon instant dry yeast
  • 1 tablespoon kosher salt
  • 4 large eggs plus 1 yolk 244 grams, cold
  • 1 cup minus 2 tablespoons 219 grams cold whole-fat milk
  • 18 tablespoons unsalted butter (softened) plus more for the pan

For the Filling:

  • 12 tablespoons unsalted butter, melted
  • ½ cup plus 1 tablespoon 113 grams brown sugar
  • ¼ cup granulated sugar
  • 3 tablespoons ground cinnamon
  • 1 teaspoon pie spice or pumpkin pie spice
  • ¼ teaspoon kosher salt
  • 1 large egg lightly beaten, for brushing
  • 1 tablespoon milk for brushing

For the Icing:

  • 2 cups powdered sugar
  • ¼ cup plus 2 tablespoons cream or half ‘n half
  • 1 teaspoon vanilla extract
  • Pinch of table salt


For the Dough:

  • In the bowl of a stand mixer fitted with the dough hook, mix bread flour, sugar, yeast, and salt on low speed.
  • Add eggs and milk and mix until a ball forms around the dough hook, about 4 minutes. Increase the speed to medium and mix about 5 more minutes or until the dough is very smooth.
  • Add the butter, 1 tablespoon at a time, while mixing the dough on medium speed. Incorporate the butter after each addition. It should take about 3 minutes to add all the butter.
  • Place the dough in a large, oiled bowl and cover with plastic wrap. Set the bowl in a proofing oven or somewhere warm for the dough to rise, about 1-1½ hours. The dough is very enriched so it may not rise very much.

For the Filling (Prepare as the dough rises)

  • Combine the melted butter, brown sugar, granulated sugar, cinnamon, pie spice and salt. The mixture will firm to a spreadable consistency when kept at room temperature until ready to use. Stir right before using.
  • Line a baking sheet with parchment. Transfer the dough to the baking sheet and pat it out into a 1-inch-thick rectangle. Cover the dough with plastic wrap.
  • If making the rolls the day of serving, refrigerate the dough for 1 hour or freeze up to 20 minutes. If making the rolls the next day, refrigerate the rolls overnight.
  • When ready to bake, heat the oven to 375°F and grease a 9x13-inch baking dish with softened butter.
  • Lightly flour a work surface, and transfer the dough to onto it. Make sure the parchment has been removed from the dough. Lightly flour the top surface of the dough, and roll the dough out into a ½-inch thick rectangle.
  • Use an offset spatula to spread the filling mixture, to the edge, evenly over the dough. The top surface of the dough should be covered.
  • Roll the dough, beginning with the long side closest to you, into a tight spiral, keeping the roll tight as you work.
  • Use a serrated knife or waxed floss to cut the dough log into 1½-inch rolls. Arrange the rolls on the prepared baking dish, leaving ¼-inch between them.
  • Loosely cover the rolls with plastic wrap and place in a warm place or proofing oven to rise, about 30-45 minutes.
  • In a small bowl, whisk together 1 egg and 1-tablespoon milk. Brush the top of the rolls with the egg wash and bake at 375°F for 25-30 minutes or until the rolls are golden and the internal temperature registers 190°F.
  • While the rolls bake, mix together the frosting ingredients and cover with plastic wrap until ready to use.
  • When the rolls are finished baking, allow them to cool 10 minutes, then drizzle the icing on top.
  • Serve warm (if possible) or reheat in a 350°F oven (loosely covered with foil) about 15-20 minutes before serving.
  • Enjoy!


  • Allow enough time for the dough to rise, you will need to allow 1 1/2 to 2 hours.
  • Be sure to grease the dish before placing the rolls in to bake for easy removal.
  • If making the rolls the day before, cover them tightly in plastic wrap so that they don't dry out in the fridge.
  • Bake the rolls in a pre-heated oven for the best results and serve warm.
  • Let the rolls cool slightly before icing them.


Calories: 632kcal | Carbohydrates: 75g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 152mg | Sodium: 675mg | Potassium: 123mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1085IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg