Last updated: November 6, 2026 · By Claire Dawson

This cinnamon roll recipe makes soft, pillowy rolls by cooking a small portion of flour and milk into a tangzhong before you mix the dough. The rest of the method is a standard enriched yeast dough, a brown sugar and cinnamon filling, and a quick glaze. Plan for a few hours total, since the dough needs a 60 to 90 minute first rise, and the shaped rolls can be chilled overnight.

Key Takeaways

• Cooking part of the flour and milk into a tangzhong paste helps this cinnamon roll dough hold moisture, so the rolls stay soft for several days.
• Bake the rolls at 375°F for 15 to 20 minutes, or until the center reaches about 190°F (88°C).
• The National Center for Complementary and Integrative Health (NCCIH) states that cinnamon is likely safe in the amounts commonly used in foods as a spice or flavoring.
• Ceylon cinnamon contains only a trace amount of coumarin, while common cassia cinnamon contains enough to matter in regular baking.
• Baked rolls keep covered at room temperature for 2 to 3 days, and unbaked shaped rolls freeze for up to 1 month.

What Ingredients Do You Need for This Cinnamon Roll Recipe?

You need a basic enriched dough, a cinnamon sugar filling, and a glaze, all built from pantry staples. Weigh the flour in grams for the most consistent results. The USDA’s product sheet for enriched all-purpose flour lists a 1/2 cup serving at 63 g, which means a cup is roughly 125 g. Scooping flour by the cup can easily add 20 percent or more extra flour, which makes rolls dense.

Dough Ingredients

• 25 g (3 tablespoons) bread flour and 120 ml (1/2 cup) whole milk, for the tangzhong
• 120 ml (1/2 cup) cold whole milk
• 400 g (about 3 1/4 cups) bread flour
• 7 g (2 1/4 teaspoons) instant yeast, a fast-acting yeast mixed directly into the dry ingredients
• 50 g (1/4 cup) granulated sugar
• 1 teaspoon table salt
• 56 g (4 tablespoons) unsalted butter, softened

Filling Ingredients

• 110 g (1/2 cup packed) light brown sugar
• 2 tablespoons ground cinnamon
• 56 g (4 tablespoons) unsalted butter, melted
• 2 tablespoons all-purpose flour, which keeps the filling from leaking during baking
• A pinch of table salt

Glaze Ingredients

Whisk together 120 g (about 1 cup) confectioners sugar, 2 tablespoons melted butter, 1/2 teaspoon vanilla extract, and 1 to 2 tablespoons milk, heavy cream, or buttermilk until pourable. For a glossier finish and a clear ratio guide, see our guide to making icing for cinnamon rolls.

Which Cinnamon Should You Use?

Use cassia cinnamon if it is what you have, but know that it contains coumarin, a natural compound that the National Center for Complementary and Integrative Health says can affect the liver. Ceylon cinnamon contains only a trace amount, so it is the better choice if you bake with cinnamon often. The NCCIH overview of cinnamon usefulness and safety explains the difference.

What Is the Tangzhong Method and Why Does It Work?

The tangzhong method is a technique where you cook a small amount of flour with liquid into a thick paste before adding it to the dough. Starch in the flour absorbs and holds water as it heats, so the finished dough keeps more moisture. That moisture is why tangzhong rolls stay soft for days rather than turning dry by the second morning.

To make it, whisk 25 g bread flour with 120 ml milk in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens to the consistency of pudding, about 149°F (65°C). Let it cool until it is just warm before adding it to the dough, so the yeast is not harmed.

How Do You Make This Cinnamon Roll Recipe Step by Step?

Make the tangzhong, mix and knead the dough, let it rise, then fill, shape, rise again, and bake. The whole process takes a few hours, and most of that time is passive rising. Follow these steps in order.

1. Make the tangzhong as described above and let it cool until just warm.
2. In a stand mixer bowl, combine the 400 g bread flour, instant yeast, sugar, and salt. Add the cooled tangzhong, the 120 ml cold milk, and the butter after the dough starts to come together.
3. Knead on medium-low speed for 6 to 8 minutes, until the dough is smooth and elastic. If kneading by hand, plan on 10 to 12 minutes.
4. Cover the bowl and let the dough rise in a warm spot for 60 to 90 minutes, until puffy and roughly doubled in size.
5. On a lightly floured surface, roll the dough into a rectangle about 12 by 16 inches.
6. Brush the surface with the 56 g melted butter. Sprinkle evenly with the brown sugar, cinnamon, flour, and salt, leaving a 1/2-inch border along the far edge.
7. Roll the dough tightly from the long edge toward the border, then pinch the seam to seal it.
8. Cut the log into 8, 10, or 12 pieces, depending on how large you want the rolls.
9. Place the pieces cut side up in a greased 9 by 13-inch pan or an 8-inch square pan, cover loosely, and let them rise until puffy, usually 30 to 60 minutes.
10. Bake in a preheated 375°F oven for 15 to 20 minutes, until golden brown. The center should read about 190°F (88°C) on an instant-read thermometer.
11. Cool for 5 to 10 minutes, then spread or drizzle with glaze while warm.

What Tips Give You Soft, Even Cinnamon Rolls?

Focus on dough temperature, flour measurement, and proofing to get consistent results. Small adjustments in these areas make the biggest difference in texture. Use this checklist before you start.

• Weigh the flour, or spoon it into the cup and level it off.
• Use bread flour for more chew and structure, since its higher protein supports the tangzhong dough.
• Keep the milk and butter at the temperatures listed so the yeast stays active.
• Let the dough double before shaping, and let the shaped rolls rise until they nearly touch.
• Bake until the center reaches about 190°F, rather than relying only on color.

Can You Make Cinnamon Rolls the Night Before?

Yes, you can shape the rolls, place them in the pan, cover them tightly, and refrigerate them overnight. In the morning, let the pan sit at room temperature until the rolls look puffy, then bake as directed. This schedule lets you serve fresh rolls without an early start.

How Do You Get Clean Spiral Slices?

Slide a length of unflavored dental floss under the log, cross the ends over the top, and pull them through to cut. Floss compresses the dough less than a knife, so the spiral stays round. Wipe the floss between cuts if the dough sticks.

How Do You Store, Freeze, and Reheat Cinnamon Rolls?

Store baked rolls covered at room temperature for 2 to 3 days, and freeze unbaked or baked rolls for up to 1 month. Rolls topped with cream cheese icing should be refrigerated because dairy-based frosting spoils faster than glaze. Wrapping the rolls well prevents them from drying out and absorbing freezer odors.

How Long Do Baked Cinnamon Rolls Keep?

Baked rolls with a simple glaze keep covered at room temperature for 2 to 3 days. Store them in an airtight container to keep the crumb soft. For a full breakdown of timing by storage method, read our guide on how long cinnamon rolls last on the counter, in the fridge, and in the freezer.

How Do You Freeze Cinnamon Rolls?

You can freeze shaped, unbaked rolls or fully baked, cooled rolls, and both keep for up to 1 month. For unbaked rolls, place the shaped pieces on a sheet pan and freeze until firm, then wrap them tightly in plastic wrap and store them in a freezer bag. To bake from frozen, thaw them in the refrigerator overnight, let them rise at room temperature until doubled, then bake as directed.

How Do You Reheat Cinnamon Rolls?

Warm rolls in a 350°F oven for 10 to 15 minutes, covered loosely with foil, to bring back their softness. For a quicker option, place a roll on a microwave-safe plate, cover it with a damp paper towel, and heat it in 15 to 20 second bursts. Add fresh glaze after reheating to restore moisture and shine.

How Can You Customize This Cinnamon Roll Recipe?

You can change the roll size, spice blend, filling, and icing without changing the base dough. Small changes to the filling have the biggest effect on flavor. Try these options:

• Size: Cut the log into 8 larger rolls or 12 smaller ones, and check smaller rolls a few minutes early.
• Spice: Add 1/4 teaspoon ground nutmeg or cardamom to the filling for a warmer, more complex flavor.
• Fillings: Scatter raisins or chopped dried cranberries over the filling before rolling for a fruity note.
• Strength: Increase the filling for a bolder cinnamon flavor, but keep the brown sugar and cinnamon in roughly the same ratio.
• Icing: Swap the glaze for cream cheese frosting, or explore cream cheese icing and other cinnamon roll toppings.

Frequently Asked Questions

The most common questions about this cinnamon roll recipe involve safety, flour choice, and dough that does not rise. The answers below cover each one.

Is Cinnamon Safe to Eat in Cinnamon Rolls?

Yes, cinnamon is generally considered safe in the amounts used in baking. The NCCIH states that cinnamon is likely safe in the amounts commonly used in foods as a spice or flavoring. Its review of herbs and botanicals notes that concern centers on high intakes of cassia, not typical recipe amounts.

Can You Use Ceylon Cinnamon Instead of Cassia?

Yes, you can use Ceylon cinnamon in this recipe with the same measurement. Ceylon contains only a trace amount of coumarin, so it is the lower-coumarin choice for regular baking. Its flavor is milder and more delicate, so you may want to add a little extra for a stronger taste.

Why Didn’t My Cinnamon Roll Dough Rise?

The most common causes are yeast that was expired or too hot, milk that was too hot when added, or a kitchen that is too cold for rising. Check the yeast date and the temperature of the liquids before mixing. For a step-by-step fix, see our guide to troubleshooting a cinnamon roll dough that will not rise.

Can You Use All-Purpose Flour Instead of Bread Flour?

Yes, you can substitute all-purpose flour by weight, but the rolls will be softer and less chewy. Bread flour has more protein, which builds more gluten for structure. If you use all-purpose flour, keep the dough slightly softer and avoid adding extra flour during kneading.

Can You Freeze Cinnamon Roll Dough?

Yes, you can freeze the dough after the first rise or freeze the shaped, unbaked rolls for up to 1 month. Wrap the dough or rolls tightly to prevent freezer burn. Thaw in the refrigerator overnight before shaping or baking.

Conclusion

This cinnamon roll recipe gives you soft, pillowy rolls by using a tangzhong, a balanced cinnamon filling, and careful rising and baking. Weigh your flour, bake to about 190°F, and store the rolls covered or frozen to keep them fresh. Once you have the method down, adjust the size, spice, and icing to make the recipe your own.