Big, soft, homemade Cinnamon Rolls recipe! They’re fluffy, soft, and topped with vanilla glaze. You’ll love how quick and easy it is to make it from scratch.



  • 345g of all-purpose flour
  • 50g of granulated sugar
  • 1/2 tsp of salt
  • 2 1/4 tsp of yeast (1 packet)
  • 120ml of whole milk
  • 60ml of water
  • 45g of unsalted butter
  • 1 large egg


  • 45g of unsalted butter, softened to room temperature
  • 1 tbsp of ground cinnamon
  • 50g of granulated sugar


  • 120g confectioners’ sugar
  • 1/2 tsp of pure vanilla extract
  • 30-45ml of strong brewed coffee or milk


  1. Make the dough by whisking the flour, sugar, salt, and yeast together in a large bowl. Set aside.
  2. Next, combine the milk, water, and butter together in a heatproof bowl. Heat the mixture until the butter is melted and is warm to touch (about 45°C). Then, pour it into the dry ingredients, add the egg, and stir until it forms a soft dough.
  3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Then, place in a lightly greased bowl, cover loosely, and let rest for about 10 minutes.
  4. After 10 minutes, roll the dough out in a 14×8 inch rectangle and spread the softened butter on top. In a separate bowl, mix together the cinnamon and sugar and sprinkle it all over the dough.
  5. Next, roll up the dough tightly and cut into 10-12 even rolls. Arrange in a lightly greased 9-inch round cake pan or pie dish.
  6. Tightly cover the rolls with aluminum foil or plastic wrap and allow it to rise in a warm, draft-free environment for 60-90 minutes.
  7. After the rolls have doubled in size, preheat the oven to 190°C and bake for around 25-28 minutes until rolls turn light browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
  8. Make the icing by whisking the confectioners’ sugar, vanilla extract, and coffee/milk together. Once mixture is completely combined, drizzle or spread over the warm rolls.
  9. Ready to serve!


Recipe inspired by