Few smells are as comforting as the warm, sweet scent of cinnamon rolls baking in the oven. Fluffy, buttery, and dripping with icing, grandma’s cinnamon rolls were the kind of treat that made everyone stop what they were doing and come to the kitchen.
In this article, you’ll learn how to make soft, homemade cinnamon rolls from scratch — the kind that rise high, melt in your mouth, and make any morning feel special.
Why These Cinnamon Rolls Are So Special
- Buttery, soft dough that rises perfectly
- Sweet cinnamon-sugar filling that caramelizes as it bakes
- Creamy vanilla or cream cheese icing
- Can be made ahead and baked fresh in the morning
- A beloved treat for breakfast, brunch, or holidays
Ingredients for Grandma’s Cinnamon Rolls
Makes 12 large rolls.
For the Dough:
- 4 cups all-purpose flour (plus more as needed)
- 2 ¼ teaspoons (1 packet) instant yeast
- 1 cup warm milk (about 110°F / 43°C)
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
For the Filling:
- ¾ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- ⅓ cup unsalted butter, softened
For the Icing:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Optional: 2 tablespoons cream cheese, softened
Step-by-Step Instructions
1. Make the Dough
In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
Add melted butter, eggs, and salt. Gradually stir in the flour until a soft dough forms.
Knead by hand or with a mixer for 6–8 minutes, until the dough is smooth and elastic.
2. Let It Rise
Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
3. Prepare the Filling
Mix the brown sugar and cinnamon in a small bowl.
4. Roll and Fill
Punch down the dough and roll it into a large rectangle (about 16×12 inches).
Spread softened butter over the surface, then sprinkle with the cinnamon-sugar mixture.
5. Shape the Rolls
Starting from the long side, roll the dough into a tight log.
Cut into 12 equal pieces and place them in a greased 9×13-inch baking dish.
6. Second Rise
Cover and let the rolls rise for 30–45 minutes, until puffy and touching.
Meanwhile, preheat the oven to 175°C (350°F).
7. Bake
Bake for 20–25 minutes, or until golden brown and cooked through.
Let cool for 10 minutes before icing.
8. Make the Icing
Mix powdered sugar, vanilla, and milk (and cream cheese, if using) until smooth.
Drizzle over warm rolls.
Storage and Reheating
- Store at room temp for 2 days, or refrigerate for up to 5 days
- Reheat in the microwave or oven until warm
- Freeze un-iced rolls for up to 2 months — thaw and ice after baking
Make-Ahead Option
- Prepare rolls, cover tightly, and refrigerate overnight before the second rise
- Let come to room temp and rise in the morning, then bake as directed
Variations to Try
- Raisin Cinnamon Rolls: Add ½ cup raisins to the filling
- Pecan Sticky Buns: Add chopped pecans and caramel glaze
- Pumpkin Spice Rolls: Add pumpkin purée to the dough and pumpkin spice to the filling
- Chocolate Rolls: Add mini chocolate chips to the filling
- Lemon Icing: Use lemon juice instead of milk in the icing
Grandma’s Tips for the Best Cinnamon Rolls
- Use warm milk, not hot, so you don’t kill the yeast
- Let the dough rise in a draft-free, warm area
- Roll the dough tightly to avoid gaps in the spirals
- Don’t overbake — rolls should be soft, not dry
- Add the icing while warm so it melts just enough
Final Thoughts: A Swirl of Sweet Memories
Grandma’s cinnamon rolls were more than just a breakfast treat — they were a celebration of togetherness, patience, and sweetness. Whether for holidays, birthdays, or slow Sunday mornings, this recipe brings the same magic to your own home.
Warm, gooey, and unforgettable — that’s how cinnamon rolls should be.
