Perfectly fluffy, super soft homemade cinnamon rolls finished with a silky vanilla glaze. This is a reliable, one-rise cinnamon roll recipe that yields tender, buttery buns every time.
One of my New Year’s goals was to master homemade cinnamon rolls. There’s something irresistible about light, pillowy buns swirled with cinnamon sugar and topped with a sweet vanilla glaze. After several kitchen trials—and a few very sticky fingers—I settled on this straightforward, one-rise method that’s forgiving for home bakers.
This version uses instant yeast so you only need one rise, which speeds the process without sacrificing texture. The result is soft, buttery rolls packed with cinnamon flavor and finished with a simple glaze that melts into every crease.
Cinnamon Rolls vs. Sticky Buns
Before we begin: cinnamon rolls and sticky buns are often confused, but they’re different treats. Both start with a yeast dough rolled into a spiral and filled with cinnamon sugar, but traditional cinnamon rolls are topped with a glaze or cream cheese frosting. Sticky buns are baked on a layer of butter and brown sugar (sometimes with nuts) and then inverted after baking so the caramelized topping coats the rolls. Both are delicious—this recipe makes classic cinnamon rolls with vanilla glaze.
How to Make Homemade Cinnamon Rolls
We start with a sweet yeast bread dough. In a large bowl whisk together the flour, instant yeast, sugar, and salt. Warm the buttermilk to the temperature recommended on your yeast package—usually about 115°F to 125°F—so it’s warm to the touch but not scalding. Stir the warmed buttermilk, melted butter, and egg into the dry ingredients using a rubber spatula or wooden spoon.
Once the mixture starts to come together and pull away from the sides of the bowl, turn it out onto a lightly floured surface. If the dough still seems very wet, add the extra 1/4 cup flour a tablespoon at a time. Knead the dough for about 4 minutes with floured hands until it’s smooth and slightly springy, then place it in a lightly greased bowl to rest for 10 minutes.
While the dough rests, mix the filling: combine granulated sugar, brown sugar, and cinnamon in a small bowl.
On a lightly floured surface or silicone mat, roll the dough into a rectangle about 14 by 9 inches. Spread very soft (almost melted) unsalted butter over the dough, leaving a small border, then evenly sprinkle the cinnamon-sugar mixture on top.
Starting at the short edge, roll the dough into a tight log and pinch the seam closed. Cut the log into 8–10 slices about 1 inch thick; unflavored dental floss is an easy tool for clean cuts if you have it. Arrange the slices in a lined 9-inch springform pan or a lightly greased 9-inch pie plate.
Cover and let the rolls rise in a warm, draft-free place until puffed and nearly doubled, about 60–90 minutes. A convenient trick is to heat your oven to 200°F, turn it off, place the pan inside, and leave the door ajar while the rolls rise.
When risen, remove the rolls from the oven (if using), preheat the oven to 350°F, and bake the rolls for 20–25 minutes until the tops are just beginning to brown. The kitchen will fill with an irresistible cinnamon aroma.
While the rolls cool slightly, whisk together the vanilla glaze: icing sugar with cream or milk and a touch of vanilla until smooth and lump-free. Drizzle generously over the warm rolls so the glaze sinks into the swirls.
Serve warm for best texture and flavor. These cinnamon rolls keep well for a day or two at room temperature in an airtight container; reheat briefly to restore softness.
Do you have a favorite sticky bun recipe? That’s next on my list to try.
Homemade Cinnamon Rolls
Ingredients
For the Dough
- 2 and 1/4 cups all-purpose flour, plus 1/4 cup more as needed
- 1 package instant yeast (about 2 and 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup buttermilk, warmed
- 2 and 1/2 tablespoons melted butter
- 1 large egg, room temperature
- Flour for kneading
For the Filling
- 1/4 cup unsalted butter, very soft
- 1/4 cup granulated sugar
- 1 and 1/2 tablespoons ground cinnamon
- 1 tablespoon brown sugar
For the Vanilla Glaze
- 1/4 cup cream or milk
- 1 cup icing sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl whisk together 2 and 1/4 cups flour, the instant yeast, 1/4 cup granulated sugar, and 1/2 teaspoon salt.
- Warm the buttermilk to the temperature recommended on your yeast package (about 115°F to 125°F). Stir the warmed buttermilk, melted butter, and egg into the flour mixture until a batter forms.
- When the batter begins to pull away from the bowl, turn it onto a floured surface. If very wet, add the extra 1/4 cup flour a tablespoon at a time.
- Knead for about 4 minutes until smooth and slightly springy. Place the dough in a lightly greased bowl and let it rest for 10 minutes.
- While the dough rests, mix the filling: combine 1/4 cup granulated sugar, 1 tablespoon brown sugar, and 1 and 1/2 tablespoons cinnamon.
- Roll the dough into a 14 by 9 inch rectangle on a lightly floured surface. Spread 1/4 cup very soft butter over the dough, leaving a 1/2 inch border, then sprinkle the cinnamon-sugar mixture evenly on top.
- Roll the dough from the short edge into a tight log and pinch the seam closed. Cut into 8–10 slices about 1 inch thick using unflavored dental floss or a sharp knife.
- Line a 9-inch springform pan with parchment paper or lightly grease a 9-inch pie plate, place the rolls inside, and allow them to rise for 60 to 90 minutes in a warm, draft-free spot.
- Preheat the oven to 350°F. Bake the rolls 20–25 minutes until the tops are just starting to brown.
- Remove the rolls from the oven. While they cool slightly, whisk together 1 cup icing sugar, 1/4 cup cream or milk, and 1/2 teaspoon vanilla until smooth. Drizzle the glaze over the warm rolls and serve.