Glazed Cinnamon Rolls

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Last Updated on October 10, 2025 by Toya

There’s nothing better than warm, soft cinnamon rolls topped with sweet, silky glaze fresh out of the oven. If you’ve been looking for an easy recipe like this, my easy glazed cinnamon rolls recipe are just what you need! They give you that amazing bakery style cinnamon roll taste right at home! And the best thing is that these rolls are fluffy and buttery with a simple vanilla glaze that melts perfectly over warm buns. And, they’re made with easy to find ingredients that you most likley have in your kitchen right now!

If you’ve ever wanted to make homemade cinnamon rolls that actually turn out soft and gooey (not dry or tough), I’ll walk you through it step by step.

Ingredients You’ll Need

For the Yeast Starter

• 6 tablespoons (¼ cup + 2 tablespoons) warm water (100–110°F)
• 1 ½ teaspoons active dry yeast
• ¾ teaspoon granulated sugar

For the Dough

• 1 ½ cups + 3 tablespoons all-purpose flour
• 4 ½ tablespoons milk (room temperature)
• 4 ½ tablespoons sugar
• ¾ teaspoon salt
• 3 tablespoons + 1 teaspoon melted butter

For the Filling

• 6 tablespoons brown sugar
• 3 tablespoons unsalted butter (softened)
• 2¼ teaspoons cinnamon powder

For the Glaze

• ¾ cup powdered sugar
• 1 tablespoon pure maple syrup
• ½ teaspoon maple extract (optional for stronger maple taste)
• 1 ½ tablespoons milk
• Pinch of salt

How to Make Glazed Cinnamon Rolls

Step 1: Activate the Yeast

In a small bowl, mix 6 tablespoons warm water (100–110°F) with 1½ teaspoons active dry yeast and ¾ teaspoon sugar. Let sit for 5–10 minutes.

Tip:

When the yeast is active, the surface will look foamy and bubbly. And that’s how you know it’s ready. If it stays flat, start again with fresh yeast otherwise your rolls may not rise.

While the starter activates, measure out the rest of your ingredients and keep them nearby for easy access.

Step 2: Make the Dough

In a medium bowl, combine the yeast starter, 3 tablespoons + 1 teaspoon melted butter, 4½ tablespoons milk, 4½ tablespoons sugar, and ¾ teaspoon salt. Add 1½ cups + 3 tablespoons flour gradually and stir until a soft dough forms. If it’s sticky, sprinkle in 1 tablespoon flour at a time until workable.

Then, knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.

Step 3: First Rise

Place the dough in a greased bowl, then cover with a towel, and let it rise in a warm spot until doubled in size. This usually takes about 1 hour, but, if your kitchen is cool, please allow up to 1½ hours for a full rise.

Step 4: Make the Cinnamon Filling

In a small bowl, mix 6 tablespoons brown sugar, and 2¼ teaspoons cinnamon powder together, then set aside.

Step 5: Roll Out the Dough

Once risen, roll the dough into a rectangle about ¼ inch thick (roughly 10×14 inches).

Brush the dough with softened butter, then spread the cinnamon-sugar mixture evenly over the surface, all the way to the edges.

Step 6: Roll & Slice

Roll the dough tightly from the long side. Then slice the dough roll into 9 even rolls and place them in your greased baking pan.

Step 7: Second Rise

Arrange the rolls in a 9×9-inch or 8×11-inch greased baking dish, leaving a little space between each. Then, cover and let rise again for 45–60 minutes , or until the rolls puff up and fill the pan.(Cooler kitchens may need closer to 75–90 minutes.)

Pro Tip for Extra Gooey Cinnamon Rolls:
Right before baking, pour about ¼ cup of heavy cream evenly over the risen rolls. The cream seeps into the dough while baking, creating extra-soft, melt-in-your-mouth centers and a gooier texture overall.

Step 8: Bake

Bake in a preheated oven at 350°F (175°C) for 22–25 minutes, or until golden brown on top but still soft inside.

Tip: If the tops brown too quickly, cover loosely with foil for the last 5 minutes.

How to Make the Perfect Cinnamon Roll Glaze

In a small bowl, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth.

For thicker glaze: add a little more sugar.

For thinner glaze: add a few drops of milk at a time until it’s pourable.

Drizzle over warm rolls and let it melt slightly into the swirls.

Tips for Soft, Fluffy Cinnamon Rolls

• Use warm (not hot) water to activate the yeast. If it’s too hot, it can kill the yeast.
• Don’t over-knead the dough; it should be soft, not dense.
• Letting the dough rise in a warm place makes a big difference.
• Brush rolls with melted butter right after baking to lock in moisture.
• Cover while cooling to keep them soft and tender.

Storage & Reheating Tips

• Room Temperature: Keep in an airtight container up to 2 days.
• Fridge: Store up to 5 days; reheat briefly in the microwave for 10–15 seconds.
• Freezer: Freeze unglazed rolls for up to 2 months. Thaw, warm, then glaze before serving.

Frequently Asked Questions

Can I make these overnight?

Yes! Prepare the rolls up to the second rise, cover, and refrigerate overnight. In the morning, bring them to room temperature and bake as usual.

Can I use instant yeast instead?

Yes, you can skip the activation step and mix it directly into the flour.

These glazed cinnamon rolls are soft, fluffy, and drizzled with a creamy vanilla glaze that ties everything together. They’re easy to make from scratch with pantry staples, and they always come out perfect. Give those a try and let me know your thoughts below!