Easy No-Fuss Cinnamon Rolls Recipe

Introduction

These easy, no fuss cinnamon rolls are perfect for a cozy breakfast or special treat. Soft, fluffy, and generously coated with cinnamon sugar and a sweet glaze, they bring classic bakery flavor right to your kitchen.

Ingredients

• 3 1/2 cups Bread Flour
• 1 tablespoon Instant Dry Yeast
• 1 teaspoon Salt
• 1/4 cup Granulated Sugar
• 1/4 cup Vegetable Oil
• 1 1/4 cups Buttermilk
• 2 teaspoons Vanilla Extract
• 1/3 cup Brown Sugar
• 2 tablespoons Ground Cinnamon
• 3 tablespoons Butter (for spreading)
• 1/2 cup Unsalted Butter (for drizzling)
• 3 teaspoons Ground Cinnamon (for drizzling)
• 3 1/2 cups Powdered Confectioners Sugar
• 3 tablespoons Milk
• 1/2 tablespoon Vanilla Extract (for glaze)

Instructions

1. Step 1: In a stand mixer bowl fitted with a paddle attachment, combine 2 1/2 cups bread flour, instant dry yeast, salt, and granulated sugar. Mix to combine.
2. Step 2: Add vegetable oil, buttermilk, and vanilla extract. Mix on medium-high speed for about 2 minutes until well combined.
3. Step 3: Switch to the dough hook attachment. Add the remaining 1 cup bread flour and mix until the dough pulls away from the sides of the bowl. Add more flour if necessary.
4. Step 4: Knead the dough with the dough hook for an additional 5 minutes until it is smooth and no longer sticky.
5. Step 5: Turn the dough onto a lightly floured surface and knead a few times by hand. Let it rest while you prepare the cinnamon sugar mixture.
6. Step 6: In a small bowl, mix together the brown sugar and ground cinnamon.
7. Step 7: Roll the dough out into a 14 by 12-inch rectangle, about 1/4-inch thick.
8. Step 8: Spread 3 tablespoons of butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture on top.
9. Step 9: Roll the dough tightly into a log and cut it into 12 even rolls.
10. Step 10: Place the rolls on a baking sheet. Combine 1/2 cup unsalted butter and 3 teaspoons ground cinnamon, then drizzle over the rolls and brush to coat evenly.
11. Step 11: Cover the rolls with plastic wrap and let them rest for 1 hour to rise.
12. Step 12: Preheat the oven to 350°F (176°C).
13. Step 13: Bake the rolls for 20-25 minutes until golden brown.
14. Step 14: Allow the rolls to cool for 45 minutes before adding the glaze.
15. Step 15: To make the glaze, stir powdered sugar and vanilla extract together. Gradually add milk, whisking until smooth. Pour over the cooled rolls.
16. Step 16: Serve warm or at room temperature. For best results, warm in the microwave for a few seconds before enjoying.

Tips & Variations

• Use melted butter for spreading to ensure an even coating on the dough.
• For a twist, add chopped nuts or raisins to the cinnamon sugar filling.
• If you don’t have buttermilk, mix 1 1/4 cups milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
• Store any leftover rolls without glaze separately to prevent them from getting soggy.

Storage

Store cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds to refresh the softness, then add glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the dry ingredients, then add wet ingredients and knead on a floured surface for about 10 minutes until smooth and elastic.

Why do the rolls need to cool before glazing?

Letting the rolls cool prevents the glaze from melting too much and sliding off. It helps the glaze set nicely on top, creating a perfect sweet finish.

Easy No-Fuss Cinnamon Rolls Recipe

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★★★★★

5 from 57 reviews

• Author: Jake
• Total Time: 1 hour 45 minutes
• Yield: 12 cinnamon rolls 1x

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Description

These Easy, No Fuss Cinnamon Rolls are soft, fluffy, and bursting with cinnamon flavor. Made with simple ingredients and a straightforward method, they are perfect for a cozy breakfast or a sweet treat anytime. The rolls are baked to golden perfection and topped with a creamy vanilla glaze for extra indulgence.

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Ingredients

Scale 1x2x3x

Dough

• 3 1/2 cups Bread Flour
• 1 tablespoon Instant Dry Yeast
• 1 teaspoon Salt
• 1/4 cup Granulated Sugar
• 1/4 cup Vegetable Oil
• 1 1/4 cup Buttermilk
• 2 teaspoons Vanilla Extract

Filling

• 1/3 cup Brown Sugar
• 2 tablespoons Ground Cinnamon
• 3 tablespoons Butter

Topping

• 1/2 cup Unsalted Butter
• 3 teaspoons Ground Cinnamon

Glaze

• 3 1/2 cups Powdered Confectioners Sugar
• 3 tablespoons Milk
• 1/2 tablespoon Vanilla Extract

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Instructions

1. Mix Dry Ingredients: Into the bowl of a stand mixer fitted with a paddle attachment, add 2 1/2 cups Bread Flour, Instant Dry Yeast, Salt, and Granulated Sugar. Mix to combine thoroughly.
2. Add Wet Ingredients: Add Vegetable Oil, Buttermilk, and Vanilla Extract to the dry mixture. Mix on medium-high speed for about 2 minutes until combined.
3. Switch to Dough Hook: Replace the paddle attachment with the dough hook. Add the remaining 1 cup of Bread Flour and mix until the dough no longer sticks to the sides of the bowl, adding extra flour if necessary.
4. Knead the Dough: Continue mixing for an additional 5 minutes to develop the dough. The dough should be smooth and not sticky to the touch.
5. Knead on Surface: Turn the dough out onto a lightly floured surface and knead a few times to form a smooth ball. Set aside while preparing the filling.
6. Prepare Cinnamon Mixture: In a mixing bowl, combine Brown Sugar and Ground Cinnamon, mixing well.
7. Roll the Dough: Roll the dough into a 14 by 12-inch rectangle, about 1/4-inch thick, on a lightly floured surface.
8. Spread Butter and Filling: Spread softened Butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture on top.
9. Form Rolls: Starting from one edge, roll the dough tightly into a log. Cut the log into 12 equal rolls.
10. Prepare Baking Sheet and Topping: Place the rolls on a baking sheet. Mix Unsalted Butter and Ground Cinnamon, then drizzle and brush this mixture over the rolls evenly.
11. Proof Rolls: Cover the rolls with plastic wrap and let them rest for 1 hour to rise.
12. Preheat Oven: Preheat the oven to 350°F (176°C) before baking.
13. Bake Rolls: Bake the cinnamon rolls for 20 to 25 minutes until golden brown.
14. Cool: Allow the rolls to cool for about 45 minutes before applying the glaze to prevent melting.
15. Make Glaze: Mix Powdered Confectioners Sugar and Vanilla Extract. Add Milk slowly while whisking until smooth and pourable.
16. Glaze and Serve: Pour the glaze over the cooled cinnamon rolls. Serve warm for best flavor, warming briefly in the microwave if desired.

Notes

• Use bread flour for a chewier texture, but all-purpose flour can be substituted.
• Letting the rolls rise for a full hour ensures they are fluffy and soft.
• Make sure the rolls have cooled sufficiently before glazing to avoid a runny glaze.
• For a dairy-free option, substitute buttermilk with almond milk plus a tablespoon of vinegar and use a vegan butter alternative.
• The cinnamon butter drizzle before baking adds extra cinnamon flavor and moisture to the rolls.
• Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: easy cinnamon rolls, no fuss cinnamon rolls, cinnamon roll recipe, homemade cinnamon rolls, breakfast pastry