Articles contain affiliate links. For more information on affiliate links, click here.

Easter Cinnamon Rolls

For the Sweet Dough

• 3⁄4 cup milk
• 1⁄2 cup sugar
• 1 1⁄4 teaspoons salt
• 1⁄2 cup butter (1 stick)
• 3 teaspoons dry yeast
• 1⁄3 cup warm water
• 3 eggs, at room temp
• 5 1⁄2 – 6 1⁄2 cups flour

For the Filling

• 1 cup brown sugar
• 1 cup sugar
• 1⁄2 cup butter, softened
• 1⁄4 cup flour
• 1 1/2 TBS cinnamon

For the Icing

• 2 cups powdered sugar
• 4 TBS browned butter
• 1-2 TBS Milk
• 1 tsp vanilla

Directions:

Proof the yeast

• Place yeast in warm water (about 110°F) and let sit for about 10 minutes until foamy.

Warm the milk mixture

• While the yeast proofs, combine milk, sugar, salt, and butter in a small saucepan. Heat over low until the butter is melted and sugar is dissolved. Let cool to lukewarm.

Make the dough

• Add the lukewarm milk mixture, eggs, and 4 cups of flour to a mixing bowl (I use a KitchenAid with a dough hook).
  Mix on speed 2 for about 2 minutes.
• Continue mixing on speed 2, adding remaining flour ½ cup at a time, until the dough clings to the hook and cleans the sides of the bowl (about 3–4 minutes).
• 👉 Go slow here, you don’t want tough dough!
• The dough should be soft and not sticky. If it’s sticky, add flour 1 tbsp at a time until smooth and no longer sticking.

First rise

• Place dough in a greased bowl, turning once to grease the top. Cover with a towel and let rise in a warm, draft-free place until doubled (about 1 hour).

Make the filling

• Add all filling ingredients to a mixing bowl and mix on speed 2 for about 1 minute until combined.

Roll and shape

• Roll dough into a 10 x 30-inch rectangle (about ¼ inch thick).
  Spread filling evenly over the dough.
• Roll tightly from the long side to form a 30-inch log, pinching the seam to seal.
• Cut into 1½-inch slices.
• ✨ Tip: Sewing thread works best for cutting without smashing the rolls!

Second rise

• Place rolls in a baking sheet with 2-inch sides or a 9×13 dish. Cover and let rise again until doubled (about 1 hour).

Bake

• Bake at 350°F for about 20 minutes.
• Keep a close eye during the last 5 minutes—you want them lightly golden, not overbaked.

Icing

• Melt butter in a saucepan over low heat for 4–5 minutes, stirring often, until lightly browned (don’t let it burn).
• Add powdered sugar, milk, and vanilla, and whisk until smooth.
  If needed, add milk 1 tbsp at a time until you reach your desired consistency.

Final Touches

• I like to pour the icing over the rolls while they’re still warm so it melts into every nook and cranny 🤍
  (But you can do it however you prefer!)

Click HERE for a Downloadable Recipe Card!

Check out some other Easter recipes!

Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!