Easy Homemade Cinnamon Rolls for Cozy Fall Mornings. The smell of cinnamon in the kitchen on an autumn morning is special. These cinnamon rolls are a great way to enjoy fall.
They are soft, gooey, and filled with warm spices in every bite. Whether you are baking for a weekend brunch, a cozy breakfast in bed, or preparing for Thanksgiving morning, this recipe delivers bakery-style results with a personal touch.
If you’re looking for quick cinnamon rolls with no rising time, try my cinnamon roll recipe that uses baking powder. If you prefer something fruity, these strawberry cinnamon rolls will be perfect.
Why These Cinnamon Rolls Are Perfect for Fall
Fall baking is all about comfort, warmth, and seasonal ingredients. These cinnamon rolls check every box:
- Warm spices: Cinnamon, nutmeg, and a hint of clove bring autumn to life.
- Brown sugar filling: Deep molasses notes pair beautifully with fall flavors.
- Cream cheese frosting: Tangy, rich, and perfectly balanced.
- Make-ahead friendly: Ideal for busy mornings or holiday prep.
Ingredients You’ll Need
This homemade cinnamon roll recipe requires a few ingredients. Here is the list of ingredients needed, and you will find the complete list with measurements in the recipe card below.
Ingredients Information:
- Milk: I recommend whole milk, but any type of milk will also work. Make sure your milk is at the right temperature.
- Granulated sugar: This is used to sweeten the cinnamon rolls and to help activate the yeast.
- Quick-rise yeast: Use quick-rise or instant yeast in this recipe to help the cinnamon rolls rise more quickly.
- Butter: I prefer to use unsalted butter as it gives me better control of the quantity used, but salted is good too. You’ll need it for the dough, filling, and icing.
- Eggs: for the perfect texture and rich consistency in the dough.
- Flour: I used all-purpose flour for this recipe, but bread flour should work fine too.
- Brown sugar: for the cinnamon filling. Dark brown sugar is my preferred choice for a more robust molasses flavor, but light brown sugar will work as well.
- Cinnamon: the main ingredient for the filling.
- Salt: salt balance the sweetness of the cinnamon rolls.
- Icing:for the icing, you will need cream cheese, butter, powdered sugar and vanilla.
For the Dough
- all-purpose flour (plus extra for dusting)
- strawberry powder- made from freeze-dried strawberries
- instant dry yeast
- strawberry puree
- sugar
- unsalted butter, melted
- egg
- vanilla extract
- salt
For the Filling:
- brown sugar, packed
- ground cinnamon
- unsalted butter, softened
For the Frosting:
- cream cheese
- powdered sugar
- unsalted butter, room temperature
- vanilla extract
Step-by-Step Instructions
- Make the Dough
- Combine the flour, yeast, salt, and sugar in a stand mixer or a large bowl. Mix everything with a wooden spoon, then add the milk, egg, and melted butter to the dry ingredients. Make sure the milk is at the right temperature of 105°F and 115 before adding it to the dry ingredients, to help activate the yeast
- Knead the dough: Stir until the dough comes together into a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook, and knead at a medium to low speed until smooth and elastic. The dough is ready when the dough pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, one tablespoon at a time, until the dough no longer sticks to the sides of the bowl. This will take about 5-7 minutes. You can knead the dough by hand, which will take about 7 – 10 minutes.
- Let It Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise for 10 minutes in a warm place until the filling is done.
2. Prepare the Filling
- Prepare the Cinnamon Sugar: Mix the brown sugar and cinnamon in a small bowl. Set aside.
- Spread the Butter: Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a 12×18-inch rectangle. Spread the softened butter evenly over the entire surface of the dough.
- Add the Cinnamon Sugar: Sprinkle the cinnamon sugar mixture generously over the buttered dough, making sure it’s evenly distributed.
- 3. Roll & Slice
- Roll the Dough: Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal the roll.
- Cut the Rolls: Using a sharp knife or dental floss, slice the roll into 12 equal pieces.
- Place the Rolls in a Pan: Grease a 9×13-inch baking dish and arrange the rolls in the dish. Leave a little space between each roll to allow for rising. Cover with a kitchen towel and let them rise for another 30-45 minutes until they puff up.
- Bake
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Bake the Rolls: Bake the rolls for 25-30 minutes or until golden brown on top. Check them by inserting a toothpick into the center of one; it should come out clean.
- Make the Glaze
Prepare the Glaze: In a medium bowl, combine the cream cheese, powdered sugar, melted butter, and vanilla extract. Stir until smooth. If the glaze is too thick, add more milk, a teaspoon at a time, until it reaches your desired consistency.
Glaze the rolls
Once the rolls are baked and slightly cooled, drizzle the glaze generously over the top. The glaze will soak into the warm rolls, adding flavor.
Make-Ahead Tips
- Overnight option: After slicing, refrigerate rolls overnight. Let them come to room temp and rise before baking.
- Freezer-friendly: Freeze baked rolls (without frosting) for up to 2 months. Reheat and frost before serving.
Tips for the Perfect Cinnamon Rolls
- Make Ahead: You can make the dough and store it in the fridge overnight. Just let it come to room temperature and rise before baking.
- Storage: These rolls are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Don’t add more flour than you need. You can add a little more flour to bring the dough into a knead-able consistency, but adding too much will give you dense, dry rolls.
- Don’t kill the yeast. If your liquid mixture is too hot, it will kill the yeast, and you won’t notice until you’re far into the recipe… when the rolls don’t rise! Keep the temperature warm to the touch, around 100–110°F (38–43°C).
Frequently Asked Questions (FAQs)
Can I freeze these cinnamon rolls?
Yes! After baking, let the rolls cool completely. Wrap them tightly in plastic wrap and aluminum foil, then freeze. To reheat, bake from frozen at 350°F for 10-15 minutes.
Can I make these rolls without the glaze?
Of course! The cinnamon rolls are delicious on their own, but the glaze adds a special touch. You could also substitute a powdered sugar glaze, and my kids usually enjoy them without any glaze.
How do I make these rolls vegan?
To make these cinnamon rolls vegan, you can substitute the dairy ingredients:
- Replace the butter with vegan butter or coconut oil.
- Use a flax egg or another egg substitute for the egg.
- Use a dairy-free milk like oat milk, or any vegan milk
Make Ahead Instructions
Make Ahead Instructions: This dough can be made the night before. Here is how: After slicing the dough, arrange it in your baking pan, cover it with plastic wrap, and let it rest in the refrigerator overnight. Remove it from the refrigerator the following day and allow it to rise in a warm environment for about 1 hour. Continue with the baking instructions.
Freezing Instructions: Baked rolls can be frozen for 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying.
These cinnamon rolls are more than just a recipe—they’re a fall ritual. They invite slow mornings, shared stories, and the joy of baking from scratch. Whether you’re a seasoned baker or just starting out, this recipe is forgiving, flavorful, and guaranteed to impress.
Other Fall Baking Recipes
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy Baking!
Linda!!
Homemade cinnamon rolls
Equipment
- Mixer
Ingredients
- Ingredients
- For the Dough:
- 3 cups All-purpose flour plus extra for dusting
- 2¼ teaspoons Active dry yeast
- 1 cup whole milk -warm
- ¼ cup Sugar
- ½ teaspoon salt
- 3 tablespoons Unsalted butter melted
- 1 Large egg
- ½ teaspoon vanilla extract
- For the Cinnamon Filling:
- ¼ cup brown sugar packed
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter softened
- For the Glaze:
- 4 oz cream cheese
- ½ cup powdered sugar
- 2 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Dough
- Combine the flour, yeast, salt, and sugar in a stand mixer or a large bowl. Mix everything with a wooden spoon, then add the milk, whisked egg, and melted butter to the dry ingredients.
- Knead the dough: Stir until the dough comes together into a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook, and knead at a medium to low speed until smooth and elastic. The dough is ready when the dough pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, one tablespoon at a time, until the dough no longer sticks to the sides of the bowl. This will take about 5-7 minutes. You can knead the dough by hand, which will take about 7 – 10 minutes.
- Let It Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rest for about 10 minutes in a warm place while you make the filling.
- Step 2: Make the Cinnamon Filling
- Prepare the Cinnamon Sugar: Mix the brown sugar and cinnamon in a small bowl. Set aside.
- Spread the Butter: Transfer the dough onto a lightly floured surface once the filling is ready. Roll it out into a 12×18-inch rectangle. Spread the softened butter evenly over the entire surface of the dough.
- Add the Cinnamon Sugar: Sprinkle the cinnamon sugar mixture generously over the buttered dough, making sure it’s evenly distributed.
- Step 3: Assemble the Rolls
- Roll the Dough: Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal the roll.
- Cut the Rolls: Using a sharp knife or dental floss, slice the roll into 12 equal pieces.
- Place the Rolls in a Pan: Grease a 9×13-inch baking dish and arrange the rolls in the dish. Leave a little space between each roll to allow for rising. Cover with a kitchen towel and let them rise for another 60 – 90 minutes until they puff up.
- Step 4: Bake the Rolls
- Preheat the Oven: Preheat your oven to 350°F (180°C).
- Bake the Rolls: Bake the rolls for 25-30 minutes or until golden brown on top. Check them by inserting a toothpick into the center of one; it should come out clean.
- Step 5: Make the Glaze
- Prepare the Glaze:
- In a medium bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese at high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioner’s sugar and vanilla until combined. Spread the icing over the warm rolls using a knife or icing spatula and serve immediately.
- Step 6: Glaze the Rolls
- Once the rolls are baked and slightly cooled, drizzle the glaze generously over the top. The glaze will soak into the warm rolls, adding flavor.
Notes
Freezing Instructions: Baked rolls can be frozen for 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying.
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