These Homemade Cinnamon Rolls are pure celebration baking. They’re soft and pillowy inside, golden on the edges, and unapologetically gooey, with ribbons of melted butter, sugar, and cinnamon running through every swirl. The maple icing seeps into all the warm cracks and crevices, creating that bakery-style finish that makes people pause after the first bite. The aroma alone-sweet yeast dough, cinnamon, butter, and maple-fills the house in a way that feels like a hug.
This is an all-day recipe, and it’s meant to be. I’ve made these for holidays, teacher gifts, and family mornings when I wanted something truly special on the table. Making seven pans may sound like a lot, but trust me, they disappear quickly-and giving a pan away makes you very popular. The dough is forgiving, easy to work with, and even better if you chill it overnight, which makes this recipe surprisingly manageable.
These rolls aren’t just breakfast; they’re an experience worth slowing down for.
Love this recipe? Pin it to your Baking or Holiday Treats board on Pinterest so you don’t lose it!
Homemade Cinnamon Rolls
Course: DessertCuisine: AmericanDifficulty: Easy7
ound pans1
hour15
minutes480
kcalSoft, bakery-style cinnamon rolls with rich maple icing, perfect for holidays and gift giving.
Ingredients
- Dough
4 cups whole milk
1 cup vegetable oil
1 cup granulated sugar
2 packets active dry yeast
9 cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
1 tbsp salt
- Filling
2 cups butter, melted
¼ cup ground cinnamon
2 cups granulated sugar
- Maple Icing
2 lb powdered sugar
½ cup whole milk
6 tbsp butter, melted
¼ cup brewed coffee
¼ tsp salt
1 tbsp maple flavoring or extract
Directions
- In a large saucepan, heat the milk, vegetable oil, and sugar over medium heat until warm but not boiling (about 38–40°C / 100–105°F). Remove from heat.
- Sprinkle the yeast evenly over the warm milk mixture. Let sit for 2 minutes without stirring.
- Add 8 cups of flour and stir until combined. Cover with a clean towel and let rise in a warm spot for 1 hour, until doubled in size.
- Stir in the baking powder, baking soda, salt, and remaining 1 cup of flour. Mix until fully incorporated. At this point, the dough may be refrigerated for up to 48 hours or used immediately.
- On a floured surface, roll out half the dough into a large rectangle. Brush generously with melted butter, then sprinkle with half the cinnamon and half the sugar.
- Roll the dough tightly into a log and pinch the seam closed. Slice into 1½-inch rolls. Repeat with remaining dough.
- Lightly butter round pans and place rolls inside, leaving space between each. Cover and let rise for 25 minutes.
- Preheat oven to 200°C / 400°F. Bake for 15 minutes, or until lightly golden.
- Whisk all icing ingredients until smooth and pourable. Drizzle generously over warm rolls before serving.
Cooking Notes
The milk must be lukewarm, not hot, to protect the yeast.
Chilling the dough makes rolling and slicing much easier.
Do not overbake—light golden tops ensure soft centers.
Nutrition
Yields: approximately 28 servings (5–6 rolls per serving)
Estimated Nutrition per Serving
- Calories: 480 kcal
- Fat: 22.8 g
- Carb: 63.4 g
- Protein: 6.9 g
Recipe Science
This recipe relies on a rich yeast dough, enriched with milk, oil, and sugar, which creates a tender crumb and soft structure. The initial warm milk activates yeast, while the long rise allows gluten strands to relax, making the dough easy to roll and shape. Adding baking soda and baking powder after the first rise improves lift and tenderness during baking.
The filling works through fat saturation. Butter melts into the dough layers, carrying cinnamon’s fat-soluble aromatic compounds throughout the roll. Sugar melts and caramelizes slightly during baking, contributing to gooey texture and deep sweetness.
Dietary Notes & Health Alerts:
One serving exceeds 20% of the FDA Daily Value for added sugars and saturated fat. This is a celebratory baked good. For lighter versions, reduce icing by half or serve smaller portions without altering dough structure.
Why You’ll Love This Recipe
- Bakery-Level Results: Soft centers, gooey layers, and glossy icing.
- Perfect for Gifting: Makes multiple pans with consistent results.
- Make-Ahead Friendly: Dough improves with refrigeration.
- Showstopper Aroma: Your kitchen will smell incredible.
FAQ
- Can I freeze the rolls?
Yes. Freeze baked, unfrosted rolls for up to 2 months. Ice after reheating. - Can I skip the coffee in the icing?
Yes. Replace with milk or cream; the coffee simply deepens flavor. - Why didn’t my dough rise?
The milk was likely too hot or too cold for the yeast.
Conclusion
These cinnamon rolls are a labor of love, but every step is worth it once you take that first warm, sticky bite. Baking like this is about joy, generosity, and a little mess along the way. Who would you gift a pan of these cinnamon rolls to first?
Happy cooking, from my kitchen to yours!