My Easy Bread Cinnamon Rolls Recipe

There’s nothing quite like homemade bread cinnamon rolls fresh from the oven!

I make these fluffy, golden rolls whenever I want to treat my family to something special, and you’ll be amazed at how the rich cinnamon filling creates the most incredible layers of sweetness in every bite.

Why You’ll Love This Bread Cinnamon Rolls

These bread cinnamon rolls combine the best of both worlds: the tender crumb of fresh bread with that irresistible cinnamon-sugar swirl we all crave.

I’ve perfected this recipe over countless Sunday mornings, and the result is rolls that stay soft for days while delivering that bakery-quality taste your family will absolutely adore.

This bread cinnamon rolls recipe always brings a smile to my face, just like my Easy No-Bake Marshmallow Cream Cheesecake and Easy Fluffy Apple Pie Biscuits.

The Ingredients for These Bread Cinnamon Rolls

For the Bread Dough:

• 3½ cups bread flour (the secret to that perfect texture!)
• 1 packet active dry yeast (2¼ teaspoons)
• 1 cup warm milk (around 110°F—think comfortable bath water)
• ¼ cup granulated sugar
• ⅓ cup melted butter
• 1 large egg, room temperature
• 1 teaspoon salt

For the Cinnamon Filling:

• ½ cup softened butter (room temperature is key)
• ¾ cup packed brown sugar (I prefer dark for richer flavor)
• 2 tablespoons ground cinnamon
• Pinch of salt

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• ¼ cup butter, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

Pro Tips: Room temperature ingredients mix more easily, and bread flour creates that wonderfully chewy yet tender texture.

If you only have all-purpose flour, it’ll still work, but bread flour makes all the difference!

How to Make Bread Cinnamon Rolls

Step 1: Activate Your Yeast Warm your milk to about 110°F and sprinkle the yeast over it with a pinch of sugar. Wait 5-10 minutes until it gets foamy—this tells you your yeast is alive and ready to work its magic.

Step 2: Make the Dough In a large bowl, combine the foamy yeast mixture with melted butter, egg, and remaining sugar. Gradually add flour and salt, mixing until a soft dough forms. I like using a wooden spoon first, then switching to my hands when it gets thick.

Step 3: Knead to Perfection Turn the dough onto a floured surface and knead for 8-10 minutes until it’s smooth and elastic. The dough should feel slightly tacky but not sticky—add flour gradually if needed.

Step 4: First Rise Place your dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour until doubled in size. I sometimes put mine on top of my warm dryer!

Step 5: Roll and Fill Roll the risen dough into a 12×18 inch rectangle. Spread softened butter evenly, then sprinkle your cinnamon-sugar mixture, pressing it gently into the butter.

Step 6: Roll and Cut Starting from the long side, roll the dough tightly into a log. Using a sharp knife or dental floss, cut into 12 equal pieces. Place them in a greased 9×13 pan.

Step 7: Second Rise Cover and let rise again for 30-45 minutes until puffy and touching each other.

Step 8: Bake to Golden Perfection Bake at 375°F for 20-25 minutes until golden brown on top. The smell alone will drive your family crazy with anticipation!

My Tips for the Best Bread Cinnamon Rolls

My biggest secret? Don’t overbake them! I pull mine out when they’re just golden—they’ll continue cooking slightly in the hot pan.

Also, make sure your butter is truly softened for the filling; melted butter will just soak into the dough and create a mess. Room temperature is perfect for spreading easily without tearing your dough.

Another game-changer: let your rolls cool for just 5 minutes before glazing. This way, some glaze soaks in while some stays on top for that perfect balance of sweetness.

My Serving Suggestions

I love serving these bread cinnamon rolls warm for Sunday brunch alongside fresh coffee and scrambled eggs.

They’re also incredible as an afternoon treat with tea, or even as a special dessert with vanilla ice cream.

For special occasions, I sometimes add a handful of chopped pecans to the filling or drizzle extra glaze for an indulgent touch.

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What if my dough isn’t rising?

Check your yeast’s expiration date and make sure your milk wasn’t too hot (which kills yeast) or too cold (which makes it sluggish).

A warm, draft-free environment helps too—I sometimes turn my oven on for just a minute, then turn it off and use it as a rising chamber.

Can I freeze these cinnamon rolls?

Yes! You can freeze them either before or after baking. If freezing before, let them thaw overnight in the fridge, then rise and bake as normal.

If freezing after baking, thaw and warm in a 350°F oven for 10 minutes.

Why did my filling leak out?

This usually happens when the butter is too soft or melted, or if you roll too loosely.

Room temperature butter that’s spreadable but not melted works best, and roll firmly but not so tight that you stretch the dough.