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Cinnamon Bread Rolls

Cinnamon Bread Rolls – fluffy, soft, doughy oozing with buttery sweet cinnamon flavor that’s going to take you head over heels. Better than store-bought cinnamon rolls and rolls in general. Perfect for breakfast, brunch and holidays!
Course Breakfast, Snacks
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings 12 rolls
Calories 334kcal
Author Imma


  • ¼ cup water
  • 3 teaspoon dry yeast
  • ¼ cup granulated sugar
  • ¾ cup whole milk
  • 1 teaspoon salt
  • 2 tablespoons powdered milk
  • 1 teaspoon vanilla extract
  • 4 ounce butter (113.4 gram) (melted) , plus more for brushing
  • 2 large eggs
  • 3 1/4 – 3 ½ cups All-purpose flour

Cinnamon Sugar Mixture

  • 2 oz melted butter
  • ¾ cup brown sugar
  • 2 teaspoon ground cinnamon
  • ½ teaspoon nutmeg

Cream Cheese Glaze

  • 4 oz cream cheese , softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 2-4 tablespoons milk (may need more or less)
  • ¼ cup butter , soft
  • pinch of salt (optional)


  • In a large bowl combine water and yeast. Let it sit until dissolve for about 3-5 minutes.
  • In another microwave bowl add sugar, whole milk, salt and powdered milk with sugar, salt, vanilla extract, and butter. Microwave for about 1-1 1/12 minutes. Stir until butter has completely dissolved.
  • Pour into the yeast mixture, add eggs and thoroughly mix.
  • Gently add flour, a cup at a time. Mix well using hands or stand mixer; the dough is going to be sticky. If too sticky add the remaining flour a little at a time. Less flour is preferable.
  • Knead the dough for about 1 minute or two.
  • Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 1/2 to 2 hours or until doubled.
  • Make cinnamon sugar by combining sugar, cinnamon, and nutmeg. Set aside until ready to use.
  • Punch dough down.
  • Lightly flour board surface, roll out to 1 -inch thick rectangle. Generously brush with melted butter. Leaving a 1-inch border on the cinnamon dough, sprinkle with cinnamon-sugar mixture. And pat cinnamon mixture gently into the surface.
  • Starting with the end nearest you, roll the dough up snugly like a jelly-roll around the filling, finishing the roll with the seam side down. Do not forget to pinch the seal so they don’t come apart when making the dough.
  • Slice the roll into 4 equal pieces, then slice each piece into 3 equal pieces- a total of 12 pieces.
  • Oil the bottom of baking pan with butter or use a cooking spray. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake at 350 Degrees F  for about 25 -30 minutes or until golden browned. Remove and let it cool for about 5 minutes.

Cream Cheese Glaze

  • Whip together cream cheese, powdered sugar, vanilla and 2-3 tablespoons of milk until very creamy. Add more milk to get the desired consistency for drizzling. Pour on the cinnamon bun; serve warm.


  1. Before you even start baking, make sure to always check the expiration date of the yeast.  Bad yeast wouldn't yield to a beautiful rise. Unopened yeast packages should be stored in a cupboard or in a cool and dry place. Once the package or jar has opened you need to refrigerate and store the yeast in an airtight container.
  2. If the yeast didn't start to froth up after dissolving it in warm milk, do not continue with the process as your dough will not rise at all.
  3. Make sure that your milk is not too hot or it will kill the yeast. It should be warm to the touch.
  4. For the milk, you can use either the following: full fat, 2% or skim milk.
  5. To double check if the dough has risen, gently press it with two fingers. If the indentation mark remains, the dough has clearly not risen yet.
  6. Make sure to evenly coat the dough from edges to edges with the sugar cinnamon mixture.
  7. Rolls are best enjoyed the same day you make them. Or you can store them in a covered container at a room temperature for 3-5 days.  Glaze the rolls immediately before serving them.
  8. To freeze UNBAKED ROLLS, wrap them completely after you let it rise in the pan in two layers of plastic wrap. You can freeze it for 8 hours and up to 5-6 weeks. Thaw them out in the fridge the night before you want to bake them (still wrapped). Then finish baking the next morning.
  9. You can also make the DOUGH AHEAD. Let it rest first after kneading and then cover it with plastic wrap and let it rise in the fridge overnight. Let it continue to rise the next morning at a room temperature for about an hour.
  10. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 334kcal | Carbohydrates: 36g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 387mg | Potassium: 110mg | Sugar: 33g | Vitamin A: 675IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 0.4mg