Homemade Cinnamon Rolls With Icing – Soft, Sweet, and Comforting

There’s something special about a warm pan of cinnamon rolls on the table. The smell fills the kitchen, the icing melts into the swirls, and every bite feels like comfort. These homemade cinnamon rolls are soft, fluffy, and just sweet enough, with a creamy vanilla icing that ties everything together. You don’t need fancy tools or skills—just a bit of time and patience. If you’ve never made yeast dough before, don’t worry. This recipe guides you step by step so you can enjoy bakery-style rolls at home.

What Makes This Special

Homemade cinnamon rolls with icing – Homemade Cinnamon Rolls With Icing – Soft, Sweet, and Comforting There’s something special about a w

• Pillowy, tender dough: A milk-and-butter dough gives these rolls a soft, brioche-like texture.
• Balanced sweetness: The filling is rich with cinnamon and brown sugar, while the icing is smooth and not overly sweet.
• Make-ahead friendly: You can prepare the rolls the night before and bake them fresh in the morning.
• Beginner-friendly steps: Clear instructions and simple ingredients make this recipe approachable.
• Customizable: Add nuts, raisins, or swap the icing for cream cheese frosting if you like.

Ingredients

Homemade cinnamon rolls with icing – The smell fills the kitchen, the icing melts into the swirls, and every bite feels like comfort

For the Dough

Homemade cinnamon rolls with icing – These homemade cinnamon rolls are soft, fluffy, and just sweet enough, with a creamy vanilla icing t

• 3/4 cup whole milk, warmed to 105–115°F
• 2 1/4 teaspoons active dry yeast (one standard packet)
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1/4 cup unsalted butter, melted and slightly cooled
• 3 to 3 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine salt

For the Cinnamon Filling

• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 1/2 tablespoons ground cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the Icing

• 1 1/2 cups powdered sugar, sifted
• 3 tablespoons milk or heavy cream
• 2 tablespoons unsalted butter, very soft
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Activate the yeast: In a large mixing bowl, combine warm milk and sugar. Sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
2. Mix the wet ingredients: Whisk in the egg, egg yolk, and melted butter until smooth.
3. Add dry ingredients: Stir in 3 cups of flour and the salt. Mix with a spoon or dough hook until a shaggy dough forms. If the dough is very sticky, add the remaining 1/4 cup flour a tablespoon at a time.
4. Knead the dough: Knead by hand on a lightly floured surface for 8–10 minutes (or 5–6 minutes with a stand mixer on medium-low) until smooth, stretchy, and slightly tacky but not sticky.
5. First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm, draft-free spot for 1–1.5 hours, until doubled in size.
6. Make the filling: In a small bowl, combine softened butter, brown sugar, cinnamon, vanilla, and a pinch of salt. Mix into a spreadable paste.
7. Roll out the dough: Turn the risen dough onto a lightly floured surface. Roll into a 12×16-inch rectangle, with the long side facing you.
8. Spread and roll: Evenly spread the cinnamon filling over the dough, leaving a 1/2-inch border on the long edge farthest from you. Tightly roll the dough into a log, sealing the edge with a little water.
9. Slice the rolls: Trim the ends for neatness. Cut into 12 equal pieces using unflavored dental floss or a sharp knife. For floss, slide it under the log, cross the ends over the top, and pull tight for clean cuts.
10. Second rise: Arrange the rolls in a greased 9×13-inch baking pan, evenly spaced. Cover and let them rise for 30–45 minutes, until puffy and touching.
11. Preheat and bake: Preheat the oven to 350°F (175°C). Bake for 22–26 minutes, until lightly golden on top and the centers look set. Avoid overbaking to keep them soft.
12. Make the icing: Whisk powdered sugar, milk or cream, very soft butter, vanilla, and a pinch of salt until smooth and pourable. Adjust with more milk for a thinner glaze or more sugar for thicker icing.
13. Ice and serve: Let the rolls cool for 10 minutes. Spread the icing over warm rolls so it melts into the swirls. Serve fresh.

How to Store

• Room temperature: Keep cooled rolls tightly covered for up to 2 days. Rewarm briefly in the microwave or oven for the best texture.
• Refrigerator: Store for up to 5 days. Warm before serving to soften the crumb and melt the icing slightly.
• Freezer (unbaked): After slicing, place rolls in a lined pan, freeze until firm, then transfer to a freezer bag. Freeze up to 2 months. Thaw overnight in the pan, let rise until puffy, then bake.
• Freezer (baked): Freeze fully cooled rolls (without icing for best texture) for up to 2 months. Thaw, warm, and add fresh icing.

Benefits of This Recipe

• Wholesome ingredients: Simple pantry staples, no preservatives, and you control the sweetness.
• Great for gatherings: A crowd-pleasing breakfast or brunch centerpiece that feels special.
• Flexible timing: Options for overnight prep make mornings easier.
• Beginner confidence: Clear steps help you learn yeast baking without stress.

Common Mistakes to Avoid

• Overheating the milk: Milk that’s too hot can kill the yeast. Aim for 105–115°F—warm, not hot.
• Too much flour: Adding extra flour makes dense rolls. The dough should be slightly tacky. Dust lightly rather than dumping in more flour.
• Skipping the second rise: This step creates soft, fluffy layers. Don’t rush it.
• Overbaking: Dry rolls usually come from a few extra minutes in the oven. Pull them when lightly golden.
• Cold ingredients: Cold eggs or butter slow down the rise. Room temperature is best.

Recipe Variations

• Cream cheese icing: Beat 4 ounces softened cream cheese with 2 tablespoons butter, 1 cup powdered sugar, 1 teaspoon vanilla, and a pinch of salt.
• Maple pecan: Add 1/2 cup chopped toasted pecans to the filling and replace 1 tablespoon of milk in the icing with pure maple syrup.
• Cardamom twist: Use 1 tablespoon cinnamon plus 1 teaspoon ground cardamom for a warm, aromatic flavor.
• Raisin rolls: Sprinkle 1/2 cup plumped raisins over the filling before rolling.
• Orange icing: Add 1 teaspoon orange zest and swap half the milk with fresh orange juice in the icing.

FAQ

Can I make these cinnamon rolls the night before?

Yes. Assemble the rolls, place them in the pan, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 45–60 minutes to puff up, then bake as directed.

What if I only have instant yeast?

You can use the same amount. Mix instant yeast directly with the flour and salt, then add to the wet ingredients. The rest of the process stays the same, though rise times may be slightly shorter.

How do I know when the dough is kneaded enough?

The dough should feel smooth and elastic, and it should stretch without tearing easily. If you poke it, it should slowly spring back. Slight tackiness is okay.

Why are my rolls dense?

Dense rolls usually come from too much flour, under-kneading, or short rise times. Make sure the dough doubles on the first rise and looks puffy after shaping.

Can I reduce the sugar?

Yes. You can cut the filling’s sugar by 2–3 tablespoons and the icing by a couple of tablespoons without losing the classic flavor.

What pan should I use?

A 9×13-inch metal or glass pan works well. Metal browns a bit faster; glass may need an extra minute or two.

How do I reheat leftovers?

Warm individual rolls in the microwave for 15–20 seconds or in a 300°F oven for 8–10 minutes. Cover with foil to keep them soft.

Can I add nuts without making the rolls hard?

Yes. Toast the nuts first for better flavor and add them sparingly—about 1/2 cup—so they don’t weigh down the layers.

In Conclusion

Homemade cinnamon rolls with icing are simpler than they seem and well worth the effort. With a soft, buttery dough and a cozy cinnamon swirl, they’re perfect for weekends, holidays, or any morning that needs a little comfort. Follow the steps, give the dough time to rise, and don’t overbake. You’ll end up with warm, gooey rolls that taste like they came from your favorite bakery—only better, because you made them yourself.