Greatest Cinnamon Rolls

There are two smells that can make my whole house feel like Christmas morning...fresh coffee and cinnamon rolls in the oven.

I’ve been baking these for years, usually with flour on my nose and someone asking if they’re done yet. They’re soft, buttery, and dripping with glaze, the kind of treat that makes you want to share, even if you secretly don’t want to.

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Prep Time 30

Cook Time 25

Rise Time 45

Total Time 1 40

Servings: 12 rolls

Course: Breakfast, Dessert

Ingredients Equipment Method Notes

Ingredients

For the Dough:

2 cups all-purpose flour
4½ tsp instant yeast
1 tsp salt
¼ cup sugar
1½ cups warm water
6 Tbsp butter
1 egg
2½ cups additional flour as needed

For the Filling:

1 stick softened butter
1 cup brown sugar
Ground cinnamon to taste

For the Glaze:

2 cups powdered sugar
2 Tbsp milk plus more if needed for thinner glaze

Equipment

Mixing bowl and spoon or mixer with dough hook
Rolling Pin
Baking pan
Dish towel or plastic wrap
Knife or dental floss (for cutting rolls)

Method

Combine 2 cups flour, yeast, salt, and sugar in a mixing bowl.
Warm water and butter for 30–45 seconds in the microwave (warm to touch, not hot).
Add to the dry mixture, then add egg.
Mix in remaining flour gradually to form dough.
Turn onto floured surface and rest 10 minutes.
Roll dough into a rectangle — thin for more swirls, thick for fewer.
Spread softened butter, then sprinkle brown sugar and cinnamon evenly.
Roll tightly into a log and cut into 12 pieces.
Place rolls in greased baking pan; cover and rise 45 minutes.
Preheat oven to 350°F.
Bake for 25 minutes until golden brown.
Mix glaze ingredients and drizzle over warm rolls.