10 Sweet Bread Dough Cinnamon Rolls Recipe – Bake Like a Pro

There’s something magical about cinnamon rolls. The way the warm, gooey layers pull apart, the sweet cinnamon aroma filling the kitchen—it’s pure comfort. I still remember the first time I tried making them. I was nervous, especially about the yeast (will it actually work?), but when those rolls came out of the oven, golden and perfect, I felt like a baking rockstar. Today, I’m sharing that same recipe with you, broken down into 10 foolproof steps. Whether you’re a beginner or a seasoned baker, these tips will help you bake cinnamon rolls like a pro. Let’s roll up our sleeves and get started!

The Recipe at a Glance

Before we dive into the steps, here’s what you’ll need:

For the dough:

• 1 cup warm milk (about 110°F)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup melted butter
• 2 large eggs
• 4 cups all-purpose flour
• 1 teaspoon salt

For the filling:

• 1/2 cup softened butter
• 1 cup brown sugar
• 2 tablespoons ground cinnamon

For the icing:

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

10 Steps to Cinnamon Roll Perfection

1. Activating the Yeast

The first step is crucial—getting the yeast to wake up and do its job. Pour the warm milk into a small bowl and sprinkle the yeast over it, along with a teaspoon of sugar. Stir gently and let it sit for about 5 minutes. You’ll know it’s ready when it’s frothy and bubbly.

Pro tip: If your yeast doesn’t bubble, it might be too old or the milk was too hot. Start over—trust me, it’s worth it.

2. Mixing the Dough

In a large bowl, combine the yeast mixture, sugar, melted butter, eggs, flour, and salt. If you have a stand mixer, use the dough hook attachment—it makes kneading a breeze. Mix until the dough comes together, then knead for about 5 minutes until it’s smooth and elastic.

Pro tip: The dough should be soft but not sticky. If it’s too sticky, add a tablespoon of flour at a time.

3. First Rise

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size. This is when the magic happens—the yeast works its way through the dough, making it light and fluffy.

Pro tip: If your kitchen is chilly, turn on the oven for a minute, then turn it off and place the dough inside to rise.

4. Preparing the Filling

While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl. It should be creamy and spreadable, not runny.

Pro tip: Make sure the butter is soft but not melted—this helps the filling stay in place when you roll the dough.

5. Rolling Out the Dough

Once the dough has doubled, punch it down (so satisfying!) and roll it out on a floured surface into a large rectangle, about 1/4 inch thick. Aim for neat edges—it’ll make rolling easier.

Pro tip: Keep your rolling pin floured to prevent sticking.

6. Spreading the Filling

Evenly spread the cinnamon-sugar mixture over the dough, leaving a small border around the edges. This prevents the filling from spilling out when you roll it up.

Pro tip: Use a spatula for an even layer—your hands will get messy, but that’s part of the fun!

7. Rolling Up the Dough

Starting from the long side, carefully roll the dough into a tight log. Take your time—too loose, and the rolls won’t hold their shape; too tight, and they might burst.

Pro tip: My grandma always said the secret to perfect cinnamon rolls is in the rolling. Aim for snug, not strangled.

8. Cutting the Rolls

Using a sharp knife (or dental floss for a clean cut), slice the log into 12 even pieces. If the dough feels too soft, pop it in the fridge for 10 minutes to firm up.

Pro tip: Mark the log lightly with a knife to ensure even slices before cutting.

9. Second Rise

Place the rolls in a greased baking pan, leaving a little space between them. Cover and let them rise again for about 30 minutes, until they’re puffy and touching each other.

Pro tip: This second rise is key for that soft, pillowy texture. Don’t skip it!

10. Baking and Icing

Preheat your oven to 350°F and bake the rolls for 20-25 minutes, until golden brown. While they’re still warm, drizzle with icing made from powdered sugar, vanilla, and milk.

Pro tip: For extra gooeyness, add some icing before and after baking. Trust me, it’s a game-changer.

Conclusion

And there you have it—10 steps to baking cinnamon rolls like a pro. Each step is simple, but together, they create something truly special. Imagine the joy on your family’s faces as they bite into these warm, fluffy treats, or the pride you’ll feel knowing you made them from scratch. So, what are you waiting for? Grab your apron, preheat that oven, and start baking. Don’t forget to share your creations with us—happy baking!