When it came to baking with yeast, I was always so intimidated by the whole process. I felt the same way about my focaccia bread and my easy sticky buns recipe.

Like you, I was a beginner and nervous but guess what? It wasn’t so scary after all. Making this easy recipe for cinnamon rolls is pretty straightforward!

These gooey cinnamon rolls are rich, soft, and fluffy with tons of cinnamon-brown sugar-toffee-caramel-like flavors. Kinda like my chewy pecan chocolate chip cookies. I digress.

Let me show you how to make them!

A frosted homemade cinnamon roll with a bite taken out sits on a small, scalloped white plate. In the background, a baking dish and another plate with homemade cinnamon rolls are visible.
ingredients for homemade cinnamon rolls
rolling the dough with cinnamon sugar for cinnamon rolls
rolled up cinnamon rolls before baking on a baking dish
cinnamon rolls with thick icing on a baking dish

Difference between Cinnamon Rolls and Stick Buns

A cinnamon roll is more fluffy and soft while sticky buns are usually denser. Both are sweet, rolled-up pieces of leavened dough. And they’re both technically “sticky” because of their respective glazes – icing for cinnamon rolls vs a rum toffee pecan glaze for the buns.

Both are delicious either way!

KitchenAid Stand Mixer

A KitchenAid mixer is an indispensable kitchen appliance, offering versatility and efficiency in baking and cooking, making it one of my top kitchen must-haves!

VIEW PRODUCT

9×13 Baking Dish

This Staub casserole dish is absolutely incredible! It has a porcelain-enamel finish and is microwave/dishwasher safe!

VIEW PRODUCT

Make Ahead Cinnamon Rolls

To make cinnamon rolls ahead of time, make the recipe up to step 7. Once you transfer the rolls to the baking dish (step 7), brush the tops of the rolls with melted butter then cover the dish in plastic wrap.

The butter will help the plastic wrap come off easily the next day. Place the dish in the fridge overnight for 8-12 hours. Once you’re ready to bake, bring the rolls to room temperature, about 30 minutes or so, before baking.

A cinnamon roll with icing sits on a gray plate with a fork, next to a glass of milk. In the background, a baking dish filled with fresh cinnamon rolls rests on a white wooden table.

Freezing Tips

You need to partially bake them first before freezing them. When you get to step 8, bake the buns for 10 minutes instead of the full 25-28 minutes then cool completely.

Cover the baking dish in plastic wrap before placing them in the freezer. You can freeze the partially baked rolls for up to 1 month.

Make sure to thaw them 24 hours before baking in the fridge and bake them the next day at 350ºF for the remaining time (15-20 minutes) until golden brown.

Storage Tips

You can leave baked cinnamon rolls in an airtight container for up to 2 days at room temperature then store them in the freezer for up to 1 month.

A frosted homemade cinnamon roll with a bite taken out sits on a small, scalloped white plate. In the background, a baking dish and another plate with homemade cinnamon rolls are visible.
5 from 3 reviews

Homemade Gooey Cinnamon Rolls with Vanilla Icing

Jamie Silva
Prep Time: 30 minutes
Cook Time: 25 minutes
Resting/Rising Time: 2 hours
Total Time: 2 hours 55 minutes
Yield: 12 servings
Soft, fluffy, gooey cinnamon rolls topped with sweet vanilla icing. Packed with tons of cinnamon-brown sugar-toffee-like flavors, these cinnamon rolls have never been easier to make at home from scratch. Learn how to turn the dough, the cinnamon roll filling, and the vanilla icing into the perfect breakfast or brunch for the holidays or any time of year!
Print Pin Save

Ingredients
 

Cinnamon Rolls

  • 1 cup whole milk, warm
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons instant dry yeast
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting

Cinnamon Roll Filling

  • 3/4 cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup unsalted butter, melted

Vanilla Icing

  • 2 cups powdered sugar
  • 2-3 tablespoons whole milk
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions
 

  • Make the dough & let it rise. In the bowl of a stand mixer, add the warm milk then stir in the sugar and instant dry yeast. Allow it to sit for 2-3 minutes until foamy. Mix in the eggs, butter, and salt until combined. Switch to the dough hook, add flour, 1 cup at a time, and mix until a dough forms. If you don't have a stand mixer with a dough hook, you can mix and knead by hand, for about 2-3 minutes, until a dough forms. Cover the bowl with a kitchen towel and let it rest in a warm place for 1 hour until the dough has doubled in size.
  • Make the cinnamon rolls filling. In a bowl, mix together brown sugar and cinnamon until all is combined. Set aside. I prefer using brown sugar for this cinnamon sugar mixture instead of granulated sugar. Brown sugar gives these cinnamon rolls a more moist, sweet toffee flavor.
  • Roll out the dough. Spray a 9×13 glass or metal baking dish with nonstick cooking spray. Set aside. Lightly sprinkle your work surface with flour. Transfer the dough onto your work surface and roll it into an evenly thick rectangle making sure the long side is 18-inch long.
  • Add the cinnamon roll filling. Carefully brush the rectangle with melted butter. Sprinkle the cinnamon sugar mixture evenly over the melted butter.
  • Cut the dough into rolls. Roll the dough into an 18-inch log. Using a sharp knife, evenly cut the log into 12 rolls.
  • Let the rolls rise (again). Transfer the rolls to the baking dish. Cover the rolls with a kitchen towel and let them rise for 1 hour.
  • Bake the rolls. Preheat the oven to 350ºF. Bake the rolls for 25-28 minutes or until golden brown on top. At the 15-minute mark, cover the top of the rolls with aluminum foil to avoid them browning too much. Let them cool for 30 minutes before icing.
  • Make the icing for the cinnamon rolls. In a bowl, whisk together the powdered sugar, 2 tablespoons of milk, butter, and vanilla until smooth. For a thinner icing consistency, stir in 1 more tablespoon of milk.
  • Frost your rolls. After the cinnamon rolls have cooled, spread the icing on top of the cinnamon rolls, making sure each one is evenly coated with the icing. Slice, serve, and enjoy!

Notes

Make Ahead Cinnamon Rolls

To make cinnamon rolls ahead of time, make the recipe up to step 7.

Once you transfer the rolls to the baking dish (step 7), brush the tops of the rolls with melted butter then cover the dish in plastic wrap.

The butter will help the plastic wrap come off easily the next day. Place the dish in the fridge overnight for 8-12 hours. Once you’re ready to bake, bring the rolls to room temperature, about 30 minutes or so, before baking.

Freezing Tips

You need to partially bake them first before freezing them. When you get to step 8, bake the buns for 10 minutes instead of the full 25-28 minutes then cool completely.

Cover the baking dish in plastic wrap before placing them in the freezer. You can freeze the partially baked rolls for up to 1 month.

Make sure to thaw them 24 hours before baking in the fridge and bake them the next day at 350ºF for the remaining time (15-20 minutes) until golden brown.

Storage Tips

You can leave baked cinnamon rolls in an airtight container for up to 2 days at room temperature then store them in the freezer for up to 1 month.
Serving: 1roll, Calories: 449kcal, Carbohydrates: 73g, Protein: 7g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 224mg, Potassium: 134mg, Fiber: 2g, Sugar: 40g, Vitamin A: 466IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 2mg
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: cinnamon rolls, cinnamon rolls recipe, gooey cinnamon rolls, homemade cinnamon rolls, icing for cinnamon rolls, vanilla icing
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!