Hi! I’m Cassandre. Today on Caramel Loafing, we’re making ultra-soft and delicious Brown Sugar Cinnamon Rolls (Perfect Homemade Cinnamon Rolls).
It’s December — Christmas and New Year’s are just around the corner, and somehow this season always makes you crave a warm, fragrant batch of cinnamon rolls. Nothing feels cozier than baking a tray of soft rolls with a gooey swirl of cinnamon and brown sugar, then pouring a pot of tea and welcoming the holidays with these fresh-from-the-oven treats.
Cinnamon rolls actually originated in Sweden, where October 4th is officially known as National Cinnamon Roll Day (kanelbullens dag). That shows just how beloved they are! But the version we’re baking today is the classic American-style brown sugar cinnamon roll — sweet, fluffy, and topped with a signature icing. Unlike Swedish rolls, which are sprinkled with pearl sugar and baked with aromatic spices, American rolls are all about that rich icing swirl — both are delicious in their own way!
At heart, cinnamon rolls are basically a sweet bread. The good news? They’re way easier than you’d think — no fancy bread machine or advanced kneading techniques required. Just your hands and some holiday spirit!
If you love homemade Cinnamon Rolls, you definitely won’t want to miss these other equally comforting and irresistible baked treats:
Soft, fluffy, and generously filled—the romantic Italian classic: Maritozzo (Italian Cream-Filled Sweet Bun)
A timeless Jewish dessert swirled with layers of rich chocolate and crunchy nuts: Chocolate & Nut Babka
Light, pillowy, and versatile—perfect for both sweet and savory toppings: Vienna Bread
A breakfast favorite loved by all ages: French Toast
Fragrant, citrusy, and bursting with southern Italian charm: Sicilian Orange Cake (Pan D'Arancio)
This recipe includes a sweet icing drizzle, but these cinnamon rolls are delicious even without it. For the best texture after storing, reheat them to make the edges crispy and the centers fluffy again — just preheat your oven to 285–300°F (140–150°C) and warm for about 5 minutes. I promise they’ll taste just as good as fresh. Enjoy this recipe — happy baking!
Classic American Brown Sugar Cinnamon Rolls Recipe
Ingredients
Pan size: 24 cm (9.4 inches) cast iron skillet | Makes about 8–10 rolls
☞ Dough
- All-purpose flour 300g (10.58 oz)
- Whole milk 205g (7.23 oz)
- Melted unsalted butter 52g (1.83 oz)
- Granulated sugar 40g (1.41 oz)
- Instant dry yeast 3.1g (0.11 oz)
- Salt 4g (0.14 oz)
☞ Filling
- Brown sugar 68g (2.4 oz)
- Unsalted butter 78g (2.75 oz), softened for about 1 hour
- Ground cinnamon 5g (0.18 oz)
☞ Icing
- Powdered sugar 80g (2.82 oz)
- Water 20g (0.71 oz)
Use our nutrition calculator to see the calories and macros for this recipe.
How to Make Brown Sugar Cinnamon Rolls
- In a small saucepan, combine the milk, sugar, and butter. Heat gently until the sugar dissolves and the butter fully melts. Remove from heat and let cool to about 98–107°F (37–42°C) — it should feel warm, not hot, when you touch it.
- Add the instant yeast to the warm milk mixture, stir gently, and let sit in a warm spot for 10 minutes.
- Sift the flour and salt into a large bowl. Pour in the activated yeast mixture and mix until no dry flour remains. No need to knead yet — just combine until smooth.
- Cover the bowl with plastic wrap or a clean cloth and let the dough proof in the warmest spot in your kitchen for about 1 hour.
- While the dough rises, make the cinnamon filling: Mix the brown sugar and ground cinnamon together in a small bowl, then add the softened butter and blend until smooth and spreadable. (📌 Tip: If your kitchen is warm, chill the filling so it doesn’t melt and ooze when spreading.)
- Meanwhile, lightly butter your baking pan.
- Once the dough has doubled in size, turn it out onto a floured board and knead for about 10 minutes. If it’s sticky, add a little flour — but only just enough to keep the dough soft.
- Roll the dough into a rectangle about 35 cm x 25 cm (13.8 x 9.8 inches).
- Spread the cinnamon filling evenly over the dough, leaving about a 1 cm (0.4 inch) border along the edges.
- Roll up tightly from the shorter side for more swirls. Pinch the seam to seal.
- Cut the roll into 3.5 cm (1.4 inch) thick pieces — a piece of clean string works great, but you can also use a knife or dental floss.
- Place the cut rolls in the prepared pan with a bit of space between each so they can expand during the second rise. Let rise again for 30 minutes.
- Preheat your oven to 355°F (180°C). Bake for 25–35 minutes, or until the tops are golden brown. In a thick cast iron skillet, they may take up to 35 minutes; in a standard cake pan, about 25–30 minutes is usually perfect.
- Let the rolls cool for about 10 minutes. Meanwhile, make the icing: combine the powdered sugar and water in a small bowl and whisk until smooth.
- Drizzle the icing over the rolls — add as much or as little as you like. They’re ready to enjoy! You can reheat them with icing, too — just warm them up at 285–300°F (140–150°C) until deliciously soft and gooey again.
For a visual walkthrough, check out the video: Perfect Homemade Cinnamon Rolls
Cinnamon Roll FAQs & Tips
These brown sugar cinnamon rolls are beginner-friendly, but a few details can make all the difference. Here are answers to some common questions to help you bake with confidence:
How to substitute instant yeast and fresh yeast? Which is better?
In this recipe, we use SAF brand instant dry yeast. If you want to use fresh yeast instead, multiply the instant yeast amount by 3. So for 3.1g (0.11 oz) instant yeast, you’d use about 9.3g (0.33 oz) fresh yeast. If converting from fresh to instant, divide by 3.
Instant yeast is easy to find, stores well, and doesn’t need to be dissolved in water first — perfect for beginners or occasional bakers. Fresh yeast has stronger fermenting power but a shorter shelf life.
How long does the dough need to rise? How do I know it’s ready?
Proofing time depends on your kitchen temperature and humidity.
In colder months, it takes longer; in summer, it’s quicker. An ideal proofing environment is around 82–86°F (28–30°C) with moderate to high humidity.
To check readiness, gently press a fingertip into the dough — if the dent springs back slowly, it’s ready. If you don’t have a proofing box, you can place the bowl in your oven (turned off) with a mug of hot water on the lower rack to create a warm, moist space.
Can I use bread flour instead? Will it change the texture?
Yes, you can! Bread flour will give the rolls a chewier bite because of its higher protein content. Using all-purpose flour results in a softer, fluffier texture. Feel free to experiment with what you prefer.
What if the dough is too sticky? How to fix it?
Stickiness can happen due to warm temperatures, high humidity, over-proofing, or how much water your flour absorbs. In summer, dough ferments faster and can get too slack and sticky. Try shortening the proofing time — once it doubles in size, you’re good.
When kneading, use just a light dusting of extra flour if needed — don’t overdo it or your dough will get dry. If your kitchen is warm and the dough temp goes above 82°F (28°C), chill it briefly in the fridge to firm it up for easier handling.
Can I add nuts, peanut butter, or chocolate?
Absolutely! You can mix chopped walnuts or pecans into the filling for extra crunch. Or swap out the butter-cinnamon sugar for peanut butter or chocolate hazelnut spread to create fun variations. Just adjust the sweetness to taste and keep the filling thick enough so it doesn’t leak out.
Should I use string or a knife to cut the rolls?
You can use either, but dental floss or kitchen string makes it easier to keep the rolls round. A knife can squish the dough and distort the swirl, so if you use one, reshape the rolls slightly after cutting.
Pro tip: use unscented dental floss or plain cotton string for the cleanest cuts.
No cast iron skillet? What pans can I use instead?
No problem! You can bake these in a muffin tin, loaf pan, round or square cake pan, or even a standard baking sheet.
Keep in mind the pan’s size will affect how close the rolls are and may slightly change the proofing and baking time — adjust as needed.
Why does the filling leak out? How to prevent it?
It’s pretty common for brown sugar-cinnamon filling to ooze out during baking, especially in warm kitchens.
To prevent this, chill your filling after mixing to firm it up before spreading. Roll the dough tightly and seal the edge well. For best results, you can also refrigerate the rolled log briefly before slicing to help the layers stay intact.
If your rolls bake too close together or too far apart, they can also squeeze out filling — so give each roll enough space but not too much.
How much space should I leave between rolls in the pan?
For the second rise, space each roll about 1.5–2 cm (0.6–0.8 inches) apart. This lets them puff up and stick together slightly while baking, which helps support their shape and keeps the filling nicely tucked inside.
Why do the rolls spread open or puff up in the center?
If your cinnamon rolls bake and spread apart, it’s usually because they were rolled too loosely or spaced too far apart. Always roll tightly and pinch the seam shut.
If they puff up in the middle, they may have been packed too close together without enough space to expand outward. Allow enough gap so they can expand evenly during the final rise and baking.
How should I store leftover cinnamon rolls? How do I reheat them?
Store leftover rolls in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, sprinkle them with a little water and reheat in the oven at 300–320°F (150–160°C) for 5–7 minutes until warm and soft again.
If freezing, slice and wrap each roll individually for easy reheating later.