Glazed Cinnamon Roll Recipe From Scratch

This glazed cinnamon roll recipe makes soft, fluffy rolls baked with cream and finished with a rich maple glaze.

I made this recipe after ordering a cinnamon roll at a bakery that came with a simple glaze instead of thick frosting, and I couldn't stop thinking about it. The glaze soaked into the warm rolls instead of sitting on top, and the whole thing felt less heavy but just as indulgent. When I got home, I wanted to recreate that same bakery-style texture, with soft rolls, gooey centers, and a glaze that melts right into every swirl.

This recipe belongs in the same category as my classic brioche cinnamon rolls and brown butter cinnamon swirl banana bread: simple, cozy, and not trying to do the absolute most.

Why You'll Love This Glazed Cinnamon Roll Recipe

• Soft, bakery-style dough: Enriched, lightly sweet, and sturdy enough to hold its shape without being dense.
• A glaze instead of frosting: It melts into the warm rolls rather than sitting on top, which keeps things simple and balanced.
• Gooey centers, on purpose: Pouring cream over the rolls before baking makes them tender all the way through.
• Easy to plan ahead: The dough benefits from a cold proof, which also makes it easier to roll, shape, and deal with.

Ingredient Overview

Here are some of the key ingredients you'll need to make this glazed cinnamon roll recipe; for the full list and exact measurements, scroll down to the recipe card below

• Bread flour: Gives the dough structure and that bakery-style chew without making the rolls dense. You can sub all purpose flour! 
• Whole milk, eggs, and unsalted butter: The base of an enriched dough that bakes up soft, tender, and not dry.
• Brown sugar and ground cinnamon: A classic cinnamon sugar filling that does exactly what it's supposed to do.
• Heavy cream: Poured over the rolls before baking to create gooey centers and soft layers throughout.
• Maple syrup: Used in the glaze for a subtle sweetness that melts into the rolls instead of sitting on top like frosting.
• Vanilla extract: You can add a dash of this in the icing, but I used maple extract!  
• Instant yeast: I used Saf-instant but any brand will work.

How to Make the Dough

• Make the yeast mixture: In the bowl of a stand mixer, whisk together the warm milk, 2 teaspoons of sugar, and the instant yeast. Let the yeast mixture sit for about 10 minutes, until foamy.
• Mix the dough: Add the remaining sugar, room temperature eggs, bread flour, salt, and unsalted butter to the bowl. Using the dough hook, mix on medium speed until the dough is smooth, elastic, and pulling away from the sides of the bowl.
• Knead until smooth: Continue mixing for a few more minutes, until the dough feels soft and slightly tacky but not sticky. If needed, add a tablespoon of flour at a time.
• First dough rise: Transfer the dough to a lightly greased large bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, until puffy.
• Chill the dough: Gently punch down the dough, then cover and transfer it to the refrigerator to chill for at least 2 hours or up to overnight. This slow dough rise improves flavor and makes the dough easier to roll out.

What Is the Secret to the Best Cinnamon Rolls?

The secret is pouring heavy cream over the rolls just before baking. As the cinnamon rolls bake in the oven, the cream soaks into the layers, keeping the centers soft and preventing the buns from drying out. It's a simple step that makes a noticeable difference in texture, especially when baking a full pan.

How to Fill and Roll Your Dough

• Prepare the filling: In a medium bowl, stir together the softened unsalted butter, brown sugar, and ground cinnamon until smooth and spreadable.
• Roll out the dough: Transfer the chilled dough to a lightly floured surface and roll it into a large rectangle, keeping the long side facing you and the thickness even.
• Spread the filling: Use a spoon or offset spatula to spread the cinnamon sugar evenly over the dough, leaving a small inch border along one long edge to help the seam seal.
• Roll the dough: Starting from the long side closest to you, roll the dough into a long log, keeping it snug without squeezing out the filling.
• Seal and slice: Press gently along the seam to seal, then use a sharp knife to slice the log into even pieces, trimming the edges of the log if needed.

Will Cinnamon Rolls Rise in the Fridge?

Yes, cinnamon rolls will still rise in the refrigerator, just much more slowly. The cold temperature slows down the yeast activity, which allows the dough to develop flavor without overproofing. This slower rise also makes the dough easier to work with and helps the rolls hold their shape when baking.

Frequently Asked Questions - Glazed Cinnamon Roll Recipe

• Can I make these cinnamon rolls ahead of time? Yes. After shaping the rolls and placing them in the pan, cover tightly with plastic wrap and refrigerate overnight. Let them sit at room temperature while the oven preheats, then pour on the cream and bake as directed.
• Do I have to use bread flour, or can I use all-purpose flour? Bread flour gives the rolls more structure and chew, but all-purpose flour will work if needed. The texture will be slightly softer.
• Why do you pour cream over the rolls before baking? The cream absorbs into the dough as the rolls bake, keeping the centers soft and preventing them from drying out.
• Can I freeze these cinnamon rolls? Yes. Freeze the baked, unglazed rolls in an airtight container for up to two months. Reheat in the microwave or oven, then add the glaze before serving.
• Can I use cream cheese frosting instead of glaze? You can, but the glaze is intentional here-it melts into the rolls instead of sitting on top. If you want a cream cheese one, you can find that here 

Storing and Freezing - Glazed Cinnamon Roll Recipe

Store the leftover glazed cinnamon roll recipe in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual rolls in the microwave for about 15-20 seconds until warmed through.

To freeze, let the baked rolls cool completely, then wrap tightly and store in the freezer for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then warm in the oven or microwave before glazing and serving.

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Recipe

Glazed Cinnamon Roll Recipe

Molly Murphy

This Glazed Cinnamon Roll Recipe makes soft, fluffy rolls baked with cream and finished with a rich maple glaze.

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 12 rolls

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dough

• 1 ½ cups lukewarm milk 360g
• 2 teaspoons instant dry yeast 6g
• ½ cup + 2 teaspoons granulated sugar 120g
• 3 large eggs room temperature
• 5 ¾ cups bread flour plus more for dusting 720g
• ½ cup unsalted butter softened 113
• 2 ¼ teaspoons salt 14g

To Pour on Before Baking

• ½ cup heavy whipping cream

Filling

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¾ cup unsalted butter softened to touch

For the maple glaze

• 6 tablespoons unsalted butter
• 2 cups powdered sugar
• 4 -6 tablespoons pure maple syrup
• 2 -4 tablespoons milk or heavy cream as needed
• Pinch of salt or two
• Optional ½ teaspoon maple extract

Instructions

 

For the dough

• In the bowl of a stand mixer, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 2 teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
  1 ½ cups lukewarm milk 360g, 2 teaspoons instant dry yeast 6g
• Add the remaining sugar, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if it's too sticky it will be firm up.
  ½ cup + 2 teaspoons granulated sugar 120g, 3 large eggs room temperature, 5 ¾ cups bread flour plus more for dusting 720g, ½ cup unsalted butter softened 113, 2 ¼ teaspoons salt 14g
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
• After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
• Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out.

Filling and Shaping Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together brown sugar, 2 tablespoons ground cinnamon, and unsalted butter on medium speed until smooth and well combined. Set aside.
  1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter softened to touch
• Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
• Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.
• Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
• Working one at a time, roll each strip into a tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
• Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
• Arrange the rolls cut-side up in the prepared pan. 3 across and 4 down. They should have a little space between them - they'll puff and rise into each other during proofing and baking.
• Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 45-60 minutes, or until puffy and nearly doubled in size.

Baking Instructions

• Once the rolls have finished their second rise, preheat the oven to 375°F.
• Warm the heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
  ½ cup heavy whipping cream
• Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.
• If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
• Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting.
• While the rolls are cooling make the glaze.

For the glaze

• In a medium size microwave-safe bowl, melt the butter until just melted. Set aside to cool slightly.
  6 tablespoons unsalted butter
• Whisk in the powdered sugar, salt, maple syrup to the bowl and whisk until smooth.
  2 cups powdered sugar, 4 -6 tablespoons pure maple syrup, 2 -4 tablespoons milk or heavy cream, Pinch of salt
• Gradually whisk in the milk or cream, 1 tablespoon at a time, until the glaze is smooth and pourable. Stir in the maple extract, if using.
  Optional ½ teaspoon maple extract
• Drizzle the glaze over warm cinnamon rolls, allowing it to melt into the swirls before serving.

Keyword cinnamon roll, glazed cinnamon

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