Cinnamon Rolls with Sugar Glaze Icing
Soft, fluffy, gooey and full of classic flavor — a family favorite, fresh from the oven.
Bobbie's tips: use warm (not hot) milk to activate the yeast; knead until the dough is smooth and elastic for soft, fluffy rolls; let the dough rise in a warm place (75–80°F) for best results; spread the filling all the way to the edges for extra flavor; bake until lightly golden — avoid overbaking; add the glaze while the rolls are still warm so it melts into the rolls. Variations: cream cheese icing (replace the sugar glaze with cream cheese frosting); add nuts (sprinkle chopped pecans or walnuts over the filling); raisin rolls (add ½ cup raisins to the filling); caramel rolls (drizzle caramel sauce over the glaze); orange glaze (add 1 tsp orange zest to the icing); overnight option (assemble the rolls, cover and refrigerate overnight — let them rise at room temperature for 30–45 minutes before baking). Storage: room temperature covered for up to 2 days; refrigerator covered for up to 5 days; freeze baked rolls for up to 3 months wrapped tightly; freeze unbaked rolls after slicing for up to 2 months — thaw and let rise before baking; reheat: warm in the microwave for 15–20 seconds or in the oven at 300°F for 5–10 minutes. Nutrition per roll, from Bobbie's card: about 320 calories, 12 g fat, 48 g carbohydrates, 24 g sugar, 5 g protein, 280 mg sodium.
Ingredients
For the dough
- 4 cups (500 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2¼ tsp (1 packet) active dry yeast
- 1 tsp salt
- 1 cup (240 ml) warm milk (110°F/43°C)
- ¼ cup (60 g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
For the cinnamon filling
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 2 tbsp ground cinnamon
- ¼ tsp salt
For the sugar glaze icing
- 2 cups (240 g) powdered sugar
- 3–5 tbsp milk (or heavy cream)
- 1 tsp vanilla extract
- Pinch of salt
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Method
- 1
Make the dough: in a large bowl, combine the warm milk, sugar and yeast. Let sit 5–10 minutes until foamy. Add the melted butter, eggs, vanilla, flour and salt. Mix and knead until smooth and elastic (about 8–10 minutes).
- 2
Let it rise: place the dough in a greased bowl, cover and let rise in a warm place for 1 hour, or until doubled in size.
- 3
Prepare the filling: in a small bowl, mix the softened butter, brown sugar, cinnamon and salt until combined.
- 4
Roll and fill: roll the dough into a 16×12-inch rectangle. Spread the cinnamon filling evenly over the dough.
- 5
Slice the rolls: roll tightly from the long side and cut into 12 equal pieces (about 1½ inches each).
- 6
Second rise: place the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
- 7
Bake: bake at 350°F (175°C) for 20–25 minutes, or until golden brown.
- 8
Make the glaze: whisk the powdered sugar, milk, vanilla and salt until smooth. Add more milk for a thinner glaze or less for a thicker glaze.
- 9
Ice and enjoy: drizzle the warm rolls with the sugar glaze while still warm. Enjoy!
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Cinnamon Rolls with Sugar Glaze Icing is printed in Bobbie's Desserts
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From Bobbie's “Bobbie's Recipe Cards (batch 11)”. Written up by Bobbie's Kitchen · Updated 26 October 2026