There’s something undeniably magical about a warm, gooey cinnamon roll fresh out of the oven. Recently, I gave the Fleischmann’s Homemade Cinnamon Rolls recipe a test run, and let me tell you—it’s a 10/10!

From the first knead to the heavenly aroma that filled the kitchen, these rolls turned out just right. Soft, fluffy dough swirled with a perfectly spiced cinnamon-sugar filling and topped with creamy icing—it’s everything you want in a cinnamon roll.

Why These Rolls Are a Must-Bake

1. The Dough: It’s soft, easy to work with, and yields a pillowy texture that melts in your mouth.
2. The Filling: A delightful balance of cinnamon and sugar that isn’t overly sweet.
3. The Icing: Creamy, sweet, and the perfect finishing touch.

Pro Tips for the Perfect Cinnamon Rolls:

• Take Your Time: Allow the dough to rise properly—it’s worth the wait for that light, fluffy texture.
• Roll Evenly: For uniform rolls, try to keep the dough as rectangular as possible when rolling it out.
• Don’t Skimp on the Filling: Generously spread the cinnamon-sugar mixture to ensure every bite is flavorful.

These cinnamon rolls are perfect for weekend mornings, holiday gatherings, or as a comforting treat to share with friends and family. I’m already dreaming of baking another batch and pairing them with a hot cup of coffee or cocoa.

If you’re ready to try them yourself, here’s the recipe. Give them a go and let me know—are these cinnamon rolls a 10/10 for you, too?

RECIPE HERE:

Ingredients

Dough

• 4½–5 cups all-purpose flour
• ⅓ cup sugar
• 2 (4½ tsp.) packets Fleischmann’s^® RapidRise^® Instant Yeast
• 1 teaspoon salt
• 1½ cups water
• 6 tablespoons butter OR margarine
• 1 egg

Filling

• ⅓ cup sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons butter OR margarine, very soft

Frosting

• 2½ cups powdered sugar
• 2 tablespoons butter OR margarine, softened
• 2–3 tablespoons milk
• 1 teaspoon pure vanilla extract

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Directions

1. Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F, butter won’t melt completely). Add to flour mixture with egg.
2. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
3. Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
4. For filling, combine sugar and cinnamon in a small bowl. Set aside.
5. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least ½-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in greased 13 x 9 inch baking pan. Cover with towel; let rise in warm place until doubled in size, about 1 hour.
6. Bake in preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
7. Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Spread over rolls.