Best Fall Cinnamon Rolls – Easy 35-Minute Recipe

As the leaves change and the air turns crisp, nothing says fall like the aroma of cinnamon rolls baking in the oven. This recipe delivers soft, fluffy rolls with a brown sugar-cinnamon filling and a maple glaze that captures the season's essence. It's a straightforward dough that rises reliably, even for beginners.

I've tested this dough multiple times to ensure it's forgiving and produces consistent results. The key is using bread flour for a chewier texture and letting the dough rise in a warm spot. The result is a batch of 12 rolls that are perfect for sharing or freezing for later.

About the Ingredients

4 cups (500g) bread flour, plus extra for dusting

Bread flour gives the rolls a chewy, tender crumb. Substitute all-purpose flour, but reduce the liquid by 2 tablespoons.

1/4 cup (50g) granulated sugar

Feeds the yeast and adds slight sweetness. You can use coconut sugar for a deeper flavor.

2 1/4 teaspoons (7g) instant yeast

Instant yeast doesn't need proofing. If using active dry, dissolve in warm milk first.

1 teaspoon salt

Enhances flavor and controls yeast activity. Use fine sea salt.

1/2 cup (120ml) whole milk, warmed to 110°F (43°C)

Whole milk adds richness. Any milk works, but non-dairy may alter texture slightly.

1/2 cup (120ml) water, warmed to 110°F (43°C)

Helps hydrate the dough. Use filtered water for best results.

1/4 cup (60g) unsalted butter, melted and cooled

Adds tenderness. Use coconut oil for a dairy-free version.

1 large egg, room temperature

Enriches the dough. If you forget to bring it to room temp, place in warm water for 5 minutes.

1/2 cup (100g) packed brown sugar

For the filling. Dark brown sugar has more molasses flavor.

2 tablespoons ground cinnamon

The star spice. Use Ceylon cinnamon for a milder, sweeter note.

1/4 teaspoon ground nutmeg

Adds warmth. Freshly grated is best.

1/4 cup (60g) unsalted butter, softened (for filling)

Spreads easily. If using salted, reduce the salt in the dough by 1/4 teaspoon.

1 cup (120g) powdered sugar

For the glaze. Sift to avoid lumps.

2 tablespoons maple syrup

Pure maple syrup, not pancake syrup. Substitute honey if needed.

2-3 tablespoons milk

Adjust for desired glaze consistency. Use heavy cream for a richer glaze.

Tips & Tricks

• Ensure your liquid is at 110°F (43°C) – too hot kills yeast, too cold slows rise. Use a thermometer for accuracy.
• If the dough is too sticky, add flour one tablespoon at a time until it clears the bowl. Don't overdo it; sticky dough yields softer rolls.
• When rolling the dough, keep it even to ensure uniform rolls. Use a ruler to measure thickness if needed.

Step-by-Step Instructions

1. Mix dry ingredients

In a large bowl, whisk together flour, sugar, yeast, and salt. Ensure the yeast is evenly distributed.

2. Add wet ingredients

Add warm milk, water, melted butter, and egg. Stir with a wooden spoon until a shaggy dough forms.

3. Knead the dough

Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test – stretch a small piece without tearing.

4. First rise

Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1-1.5 hours, or until doubled in size.

5. Make filling

In a small bowl, combine brown sugar, cinnamon, and nutmeg. Set aside.

6. Roll and fill

Punch down dough and roll into a 16×12-inch rectangle. Spread softened butter over the dough, then sprinkle the sugar mixture evenly, leaving a 1-inch border at the top edge.

7. Roll and slice

Starting from the long side, roll tightly into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut into 12 equal rolls.

8. Second rise

Place rolls in a greased 9×13-inch baking dish, cut side up. Cover and let rise for 30-45 minutes, until puffy.

9. Bake

Preheat oven to 350°F (175°C). Bake for 25-30 minutes, until golden brown on top and the internal temperature reaches 190°F (88°C).

10. Glaze and serve

Whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over warm rolls. Serve immediately.

Delicious Variations

Pumpkin Spice Rolls

Add 1/2 cup pumpkin puree to the dough and 1 teaspoon pumpkin pie spice to the filling.

Apple Cinnamon Rolls

Sauté 1 cup diced apples with 2 tablespoons butter and 2 tablespoons brown sugar, then spread over the dough before adding the filling.

Pecan Sticky Buns

Sprinkle 1 cup chopped pecans in the bottom of the baking dish with a layer of maple syrup and butter before adding rolls.

How to Store Fall Cinnamon Roll Recipes

Frequently Asked Questions

If you try these fall cinnamon rolls, leave a comment and rating below. Share your creations on social media with #FallCinnamonRolls – I'd love to see them!

Fall Cinnamon Roll Recipes

Warm, spiced fall cinnamon rolls with a maple glaze. Perfect for cozy mornings and autumn gatherings.

★★★★½ 4.8 (187 ratings)

30 minPrep time30 minCook time12Servings310 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 4 cups (500g) bread flour, plus extra for dusting
• 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) instant yeast
• 1 teaspoon salt
• 1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
• 1/2 cup (120ml) water, warmed to 110°F (43°C)
• 1/4 cup (60g) unsalted butter, melted and cooled
• 1 large egg, room temperature
• 1/2 cup (100g) packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup (60g) unsalted butter, softened (for filling)
• 1 cup (120g) powdered sugar
• 2 tablespoons maple syrup
• 2-3 tablespoons milk

📋 Instructions

1. 1Mix dry ingredients — In a large bowl, whisk together flour, sugar, yeast, and salt. Ensure the yeast is evenly distributed.
2. 2Add wet ingredients — Add warm milk, water, melted butter, and egg. Stir with a wooden spoon until a shaggy dough forms.
3. 3Knead the dough — Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test – stretch a small piece without tearing.
4. 4First rise — Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1-1.5 hours, or until doubled in size.
5. 5Make filling — In a small bowl, combine brown sugar, cinnamon, and nutmeg. Set aside.
6. 6Roll and fill — Punch down dough and roll into a 16×12-inch rectangle. Spread softened butter over the dough, then sprinkle the sugar mixture evenly, leaving a 1-inch border at the top edge.
7. 7Roll and slice — Starting from the long side, roll tightly into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut into 12 equal rolls.
8. 8Second rise — Place rolls in a greased 9×13-inch baking dish, cut side up. Cover and let rise for 30-45 minutes, until puffy.
9. 9Bake — Preheat oven to 350°F (175°C). Bake for 25-30 minutes, until golden brown on top and the internal temperature reaches 190°F (88°C).
10. 10Glaze and serve — Whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over warm rolls. Serve immediately.

👨‍🍳 Chef's Note: For a deeper maple flavor, add 1/2 teaspoon maple extract to the glaze. Adjust the milk to reach your desired consistency.

Servings: 12

Cuisine: American

Course: Dessert

Nutrition (per serving): 310 kcal · 6g protein · 50g carbs · 10g fat

Written by Liam O'Connor
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.