Cinnamon Rolls From Scratch

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Last Updated on November 4, 2025 by Toya

There’s nothing quite like the smell of warm, gooey cinnamon rolls baking in the oven. And, these homemade cinnamon rolls from scratch are soft, fluffy, and swirled with just the right amount of sweet cinnamon filling and topped with the best creamy glaze! Beyond that, these cinnamon muffins are super easy to make, use just pantry staples and they’re the perfect recipe for cozy mornings, weekend brunch, or anytime you’re craving homemade cinnamon rolls!

The problem is though, that most people rush the rises and end up with short, bread-y cinnamon rolls. This easy cinnamon rolls recipe walks you through making the the dough, the two rises, and the baking time so you get tall, puffy homemade cinnamon rolls from scratch every single time.

My recipe is super easy to follow. First, you’ll make a quick yeast mixture, then mix your dough, let it rise, roll it with cinnamon-sugar, slice, let it rise again, and bake. And if you want to make them ahead, I’m sharing my overnight cinnamon rolls option with you too!

What You’ll Need (Helpful Tools)

You don’t need fancy gear, but these make the process a tad bit smoother.

• Large mixing bowls
• Rolling pin
• 9×13 baking pan or 2 round pans
• Digital kitchen scale or Measuring cups
• Unflavored dental floss, sharp knife or dough cutter for clean slices

• Small whisk for glaze

Ingredients

Pre-Ferment

• 1 tablespoon dry yeast (10 g)
• 1 tablespoon sugar (12 g)
• 1 cup warm water (240 ml)

Dough

• 4 cups all-purpose flour (500 g)
• ½ cup butter, softened (120 g)
• 2 eggs (about 100 g)
• ½ cup sugar (100 g)
• 1 tablespoon powdered milk, optional (8 g)
• 1 teaspoon vanilla extract, optional (5 ml)
• Pinch of salt

Filling

• 4 tablespoons butter, softened (60 g)
• 2 tablespoons ground cinnamon (16 g)
• 1 cup sugar (200 g)

Simple Glaze (optional but recommended)

• 1 cup powdered sugar
• 1–2 tablespoons milk or cream
• ½ teaspoon vanilla
• Pinch of salt Whisk until smooth and pour over warm rolls.

Cinnamon Roll Timeline (So Yours Actually Rise)

Making homemade cinnamon rolls is mostly waiting on the dough as the steps are pretty easy and straightforward. But, if you’ve found that your rolls usually bake up short or dense, use this timeline as a guide instead of guessing.

Here’s the actualc cinnamon roll timeline that works:

• Mix & knead the dough: 15 minutes Get it soft, smooth, and slightly tacky. You do not want a dry dough.
• First rise: 60–90 minutes, or until doubled This is the one people rush. If it’s chilly, it may take the full 90 or some even more.
• Roll, fill & slice: 15–20 minutes Spread softened butter on the rolled out dough, add cinnamon-sugar, roll up, and cut even into even sized pieces.
• Second rise (in the pan): 45–60 minutes, until puffy and touching Don’t skip this step. It is crucial for perfect cinnamon rolls. You shaped rolls need time to puff again until they’re touch each other and have filled up the baking pan.
• Bake: 20–25 minutes at 350°F You can pull the rolls out when the tops are lightly golden and the center roll looks set.
• Cool & frost: 10 minutes Frost warm (not hot) rolls so it melts in and keeps them soft.

Overnight option: Make the rolls through the “slice and place in pan” step. Then cover tightly and refrigerate them overnight. The next morning, bring the rolls to room temprature, let them finish puffing, then bake them!

If any of these steps are way shorter than this, that’s usually why cinnamon rolls turn out flat or dry.

How to Make Cinnamon Rolls From Scratch (Step-by-Step)

• Activate the yeast. In a small bowl, mix the dry yeast, 1 tablespoon sugar, and warm water. Stir this and let it stand for about 10 minutes, or until foamy on top. If it doesn’t foam, your yeast is weak or your water is too hot so you’ll need start again. The water in this step needs to be between 100–110°F to work.

• Combine the dry ingredients. In a large bowl, add the flour, ½ cup sugar, powdered milk (if using), and a pinch of salt and whisk together to combine.
• Make the dough. Then, add the eggs, softened butter, vanilla (if using), and your foamy yeast mixture to the dry ingredients and stir until a shaggy dough forms.

• Knead. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until the dough is smooth, elastic, and slightly tacky. Don’t over-flour the surface. You’ll find that a softer dough equals softer cinnamon rolls. By the way, if you struggle with sticking or mess, or you over-flour, get a large silicone pastry mat like this one on Amazon — it makes rolling these cinnamon rolls so much easier.

• First rise. Then, place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 60–90 minutes or until it has doubled in size. Colder kitchens need the full time or even some extra time.
• Make the filling. In a small bowl, stir together the sugar and cinnamon, but keep the softened butter separate.
• Roll it out. Punch down the dough and roll it into a large rectangle. Then spread the softened butter over the dough, all the way to the edges, and sprinkle the cinnamon-sugar mixture evenly on top.

• Roll it up Start from the long side and roll it up snugly but not too tightly. You want defined spirals, but you don’t want to squeeze the dough so tight that the filling oozes out or the center pops during baking.
• Slice. Cut the log into 12 even pieces. You can use a sharp knoife here. But, you can also use unflavored dental floss to loop under and pull through for perfect rounds.

• Second rise. Arrange the rolls in a greased 9×13 pan, leaving some space between each. Then cover and let them rise again for and additional 45–60 minutes or until puffy and touching.
• Bake. Bake at 350°F (180°C) for 20–25 minutes or until lightly golden on top and the center roll looks set. If you find that they’re browning too fast, then tent with some foil.

• Glaze and serve. Cool the cinnamon rolls for 10 minutes, then pour over the glaze. Glazing while warm helps it soak into the spirals and keeps the rolls soft.

Make-Ahead / Overnight Cinnamon Rolls

• Overnight (best for holidays): Make the rolls through to slicing and arranging them in the pan. Cover tightly and refrigerate overnight. In the morning, take them out, let them come to room temprature and get puffy (45–60 minutes), then bake as usual.
• Freeze baked rolls: Let the cinammon rolls cool, then freeze them, unfrosted. Rewarm at 300°F, then glaze.

Why Rolls Turn Out Flat or Dry

• The Rises were too short. Your dough needs to double, not just get “a bit bigger.”
• The Dough was too dry. Too much flour makes tight, bready rolls.
• The Pan was too big. Rolls like to spread sideways, so use a 9×13 pan.
• The Oven too hot or baked too long. Pull them out at light golden, not dark brown.
• They were Rolled too tight. The center can pop up. Some people like this look, but if you don’t then fix it.

FAQs

Can I use instant yeast?

Yes. Mix it straight into the dry ingredients and keep the warm water. But make sure to still follow the timeline.

Can I add raisins/pecans?

Yes, sprinkle over the cinnamon sugar layer before rolling.

Can I double this?

Yes, make two pans. Make sure you don’t overcrowd one pan.

Printable Cinnamon Roll Rise Timeline