Oh, I absolutely love sharing this Classic Cinnamon Rolls with Icing Recipe because it feels like a warm hug from the inside. There’s something about the soft, pillowy dough layered with cinnamon sugar and topped with that sweet glaze that instantly brightens up any morning or cozy afternoon. When you try this recipe, you’ll see why homemade cinnamon rolls are a labor of love worth every minute.
Whether you’re serving guests on a weekend brunch or indulging in a slow Sunday treat, these rolls take your kitchen aroma to another level. I remember the first time I made this recipe — my whole family went crazy for it, and I discovered a few tricks that helped me nail the perfect texture and icing every single time. You’re going to want to bookmark this Classic Cinnamon Rolls with Icing Recipe because it’s a crowd-pleaser with straightforward steps, even if you’re not a pro baker.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry staples that you probably have on hand already.
- Perfectly Soft and Fluffy: The dough rises beautifully, making these cinnamon rolls incredibly tender.
- Versatile Icing: The classic glaze is quick to whip up but you can swap it for cream cheese frosting if you like.
- Great for Any Occasion: Whether it’s a holiday, brunch, or just a Sunday morning treat, these rolls shine.
Ingredients You’ll Need
These ingredients come together perfectly to create dough that’s soft yet sturdy enough to hold all that cinnamon goodness. Make sure your yeast is fresh for the best rise and use good quality butter for that rich flavor.
- Warm Water: About 110°F is key – warm enough to activate the yeast but not too hot to kill it.
- Active Dry or Instant Yeast: Both work great, just keep it fresh for a good rise.
- Granulated Sugar: Sweetens the dough and feeds the yeast.
- Melted Butter or Coconut Oil: Butter adds richness; coconut oil is a nice dairy-free alternative.
- Milk: Room temperature milk helps create soft dough without shocking the yeast.
- Sea Salt: Enhances all the flavors and balances the sweetness.
- All-Purpose Flour: Provides structure; sprinkle some more when kneading to prevent stickiness.
- Dark Brown Sugar: The filling’s deep molasses flavor makes all the difference.
- Cinnamon: The star spice that pairs perfectly with sugar for that classic smell and taste.
- Powdered Sugar: For the glaze — sift it to avoid lumps and achieve smooth icing.
- Vanilla Extract: Adds a warm, sweet undertone to the glaze.
- Milk (for glaze): Adjust to get the glaze consistency just right.
Variations
One of the things I love about this Classic Cinnamon Rolls with Icing Recipe is how easy it is to swap things around for your taste or diet needs. I often tailor the filling or frosting based on what I have or who I’m baking for.
- Use Cream Cheese Frosting: I switch to cream cheese frosting when I want a tangy twist that complements the cinnamon perfectly – it’s a hit every time!
- Vegan Option: Try coconut oil instead of butter and a plant-based milk to keep things dairy-free without losing flavor.
- Extra Nutty: Adding chopped pecans or walnuts to the filling brings a delicious crunch; my family always asks for this upgrade.
- Spiced Up: Mix a pinch of nutmeg or cardamom into the filling for a warm, cozy flavor I discovered during holiday baking.
How to Make Classic Cinnamon Rolls with Icing Recipe
Step 1: Activate Your Yeast
Start by mixing warm water, yeast, and sugar in a small bowl and let it sit for about 5 minutes. You’re looking for a foamy layer on top—that’s your yeast waking up! If you don’t see this, your yeast might be old or the water temperature was off, so try again to get a good rise.
Step 2: Mix and Knead the Dough
In a larger bowl, combine melted butter, milk, sugar, and salt, then stir in the yeast mixture. Add the flour and mix until combined; the dough will be sticky, but that’s okay. Turn it out on a floured surface and knead for 3-4 minutes until smooth and elastic. You can add a bit more flour while kneading if it feels too sticky, but be careful not to overdo it or the rolls can turn out tough.
Step 3: Let the Dough Rise
Butter a large bowl, place your dough inside, cover it with plastic wrap, and set it somewhere warm—like on top of your fridge or near a sunny window. After about an hour, it should double in size. If your kitchen is cooler, give it extra time without rushing this step; a good rise means softer rolls!
Step 4: Prepare the Filling and Shape the Rolls
Mix brown sugar and cinnamon together to make that irresistible filling. Punch down your dough and roll it out on a floured surface into a large rectangle (about 20×14 inches). Brush it with melted butter, then sprinkle on the cinnamon sugar, leaving a half-inch border all around. Roll it up tightly from one short end into a log, then slice into 12 equal rolls. Placing them cut side up in your greased baking dish gets them ready for their second rise.
Step 5: Second Rise and Bake
Cover the rolls again and let them rise for another hour. This extra time gives them that beautiful puffiness that just screams delicious. When your oven’s preheated to 350°F, bake the rolls uncovered for 25-30 minutes until their tops are lightly golden. Watch the clock here—oven temps can vary, and fewer minutes will keep them softer while a bit longer will give a nice crust.
Step 6: Make the Glaze and Serve
While the rolls cool for about 10 minutes, whisk powdered sugar, milk, and vanilla for the classic glaze until it’s smooth and pourable. If it’s too thick, just add a splash more milk. Then drizzle over the warm cinnamon rolls. If you want something richer, cream cheese frosting works beautifully here too. The glaze melts just right, seeping into all the nooks and making every bite pure comfort.
Pro Tips for Making Classic Cinnamon Rolls with Icing Recipe
- Yeast Activation Check: Always confirm your yeast is foamy after proofing – it’s the secret to fluffy rolls.
- Don’t Over-flour the Dough: I’ve learned that adding too much flour makes rolls dense; a slightly sticky dough is perfect.
- Roll Tight, But Not Too Tight: Rolling snugly keeps the cinnamon layers intact, but too tight can squeeze out filling while baking.
- Let them Rise Twice: Patience here means soft, tender rolls – skipping or rushing this kills the texture.
How to Serve Classic Cinnamon Rolls with Icing Recipe
Garnishes
I usually keep it simple with just the glaze, but sometimes a sprinkle of chopped nuts or a dash of powdered sugar adds that little extra charm. Fresh berries on the side or a tiny mint leaf can really make these rolls pop, especially if you’re serving guests.
Side Dishes
I love pairing these cinnamon rolls with fresh fruit salad or a hot cup of coffee or chai tea. For brunch, a creamy scrambled eggs or crispy bacon balances the sweetness perfectly, creating a meal that feels both hearty and indulgent.
Creative Ways to Present
For parties, I sometimes arrange these rolls in a circular pattern on a large round tray, drizzling the glaze artistically over the edges. Wrapping individual rolls in decorative parchment paper makes them easy to grab and adds a cute homemade vibe that everyone appreciates.
Make Ahead and Storage
Storing Leftovers
I store leftover cinnamon rolls in an airtight container at room temperature for up to two days. If you live somewhere humid, the fridge works too but can dry them out slightly, so I recommend reheating before serving.
Freezing
I often freeze unbaked rolls arranged in the pan, covered tightly with plastic wrap and foil. When I’m ready, I just thaw overnight in the fridge, let them rise an hour, and bake as usual. You can also freeze baked rolls — just wrap them well, and thaw before reheating.
Reheating
The best way to reheat a cinnamon roll is to microwave it for 20-30 seconds wrapped in a slightly damp paper towel or pop it in a 350°F oven for 5-7 minutes. This helps keep the rolls moist and melty, almost like fresh from the oven.
FAQs
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Can I make Classic Cinnamon Rolls with Icing Recipe the night before?
Absolutely! You can assemble the cinnamon rolls, cover them tightly, and refrigerate overnight. The slow rise in the fridge enhances flavor. In the morning, let them come to room temperature and then bake as directed.
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What’s the difference between using active dry yeast and instant yeast for this recipe?
Instant yeast can be mixed directly with dry ingredients, while active dry yeast requires proofing in warm water first. Both work well here, but proofing active dry yeast ensures it’s alive and active.
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Can I replace the glaze with something else?
Yes! Cream cheese frosting is my favorite alternative—it’s richer and adds a tangy contrast to the sweet rolls. You could also try a simple dusting of powdered sugar if you want something lighter.
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How do I prevent my rolls from being too dry?
Don’t over-flour the dough when kneading and be sure not to over-bake the rolls; keeping an eye on the color and texture during the last minutes helps. Also, adding a bit of glaze while they are still warm locks in moisture and keeps them soft.
Final Thoughts
This Classic Cinnamon Rolls with Icing Recipe is one of those treats that always turns the simplest morning into a special moment. I’m telling you, once you taste the soft layers, warm cinnamon, and sweet glaze, you’ll want to make these over and over. Trust me, the little extra time you put in delivering these tender, aromatic rolls will be so worth it to everyone you share them with — and yourself. So go ahead, grab your ingredients, and let these rolls bring some cozy joy to your kitchen!
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Classic Cinnamon Rolls with Icing Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These classic Cinnamon Rolls are soft, fluffy, and filled with a sweet cinnamon-sugar mixture, then topped with a smooth vanilla glaze. Perfect for breakfast or brunch, they are made from scratch with a simple yeast dough and baked to golden perfection.
Ingredients
Yeast
- 1/2 cup warm water, 110°F
- 1 (1/4-ounce) package active dry yeast or instant yeast
- 1 teaspoon granulated sugar
Dough
- 1/3 cup melted butter or coconut oil, plus more for brushing
- 1/2 cup milk, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon sea salt
- 2 3/4 cups all-purpose flour, plus more for kneading
Filling
- 1/2 cup dark brown sugar
- 1 1/2 tablespoons cinnamon
Glaze
- 1 1/2 cups powdered sugar, sifted
- 3 to 4 tablespoons milk
- 1/2 teaspoon vanilla extract
Other Frosting Options
- 1 recipe Cream Cheese Frosting (optional, instead of glaze)
Instructions
- Prepare the yeast: In a small bowl, stir together the warm water, yeast, and sugar. Set aside for 5 minutes until the yeast becomes foamy, indicating it’s active.
- Make the dough: In a medium bowl, combine the melted butter, room temperature milk, sugar, and salt. Stir in the yeast mixture. Place the flour in a large bowl, add the wet ingredients, and stir until combined. The dough will be sticky.
- Knead the dough: Use your hands to roughly knead the dough, then transfer it onto a floured surface. Knead for 3 to 4 minutes until the dough is smooth, adding flour as needed to prevent sticking. Form into a ball.
- First rise: Brush a large bowl with butter, place the dough inside, and cover with plastic wrap. Set in a warm place to rise until doubled in size, about 1 hour.
- Prepare the filling: In a small bowl, mix together the dark brown sugar and cinnamon thoroughly.
- Shape the rolls: Punch down the risen dough and roll it out on a floured surface into a 20×14-inch rectangle. Brush with 2 tablespoons melted butter and evenly sprinkle the cinnamon sugar filling, leaving a ½ inch border around the edges.
- Roll and slice: Starting from one short end, roll the dough tightly into a log. Using a sharp knife, slice the log into 12 even rolls. Arrange the rolls cut-side up in a greased 8×11 or 9×13-inch baking dish.
- Second rise: Cover the rolls and let them rise again in a warm place for about 1 hour until puffy and nearly doubled.
- Preheat oven: Heat the oven to 350°F (177°C) while the rolls finish their second rise.
- Make the glaze: In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons milk, and vanilla extract until smooth. Add more milk if the glaze is too thick. Alternatively, prepare cream cheese frosting if desired.
- Bake the rolls: Uncover the rolls and bake for 25 to 30 minutes until the tops are lightly golden brown and the rolls are cooked through.
- Cool and glaze: Remove the baking dish from the oven and let the rolls cool for 10 minutes. Drizzle the prepared glaze or spread cream cheese frosting on top before serving.
Notes
- Use room temperature milk to ensure the yeast activates properly without killing it.
- Do not over-flour the dough; it should be soft and slightly sticky to keep the rolls tender.
- For extra rich flavor, substitute coconut oil or butter in the dough as preferred.
- Letting the dough rise in a warm environment helps speed up fermentation for a fluffy texture.
- Cream cheese frosting can be made ahead and stored refrigerated until ready to use.
- Ensure the water is not too hot when activating yeast to avoid killing the yeast.
- If you prefer a stronger cinnamon flavor, increase cinnamon to 2 tablespoons.
Nutrition
- Serving Size: 1 roll
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
