Some recipes make you feel like you’ve been hugged. The Krispy Kreme Original Glazed Cinnamon Roll is one of those warm, sticky, sweet bites that sticks in your memory, especially if you’ve caught one fresh off the line. This copycat version recreates that signature crackly glaze and melt-in-your-mouth swirl using simple pantry staples. No need to wait for a Sunday. These rolls are soft, gooey, and soaked in that iconic glaze you know and love.
It’s easier than you think to bring that hot-shop feeling right into your kitchen. Whether you’re baking for a lazy brunch, prepping ahead for weekend guests, or just craving that sweet hit of nostalgia, this is your go-to roll.
Table of Contents
How to make the Krispy Kreme Original Glazed Cinnamon Roll
Prep Time: 20 minutes
Rise Time: 90 minutes
Bake Time: 18 minutes
Glazing Time: 5 minutes
Total Time: 2 hours 15 minutes
Calories: Approx. 640 per roll
This recipe uses a pillowy yeast dough, a ribbon of buttery cinnamon sugar, and a silky glaze that sets with a perfect glossy finish.
Ingredients, instructions and tips
Dough:
- 1 cup whole milk, warmed to 100°F
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon salt
- 4 cups all-purpose flour (plus extra for dusting)
Cinnamon filling:
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, softened
- 1 tablespoon all-purpose flour (optional, helps prevent leaking)
Glaze:
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract
Instructions:
- Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
- Make the dough: In a large bowl or stand mixer, mix the yeast mixture with softened butter, eggs, and salt. Gradually add flour and knead for about 8 minutes until the dough is smooth and elastic.
- First rise: Transfer dough to a greased bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours, until nearly doubled.
- Roll and fill: Roll dough into a 16×12 inch rectangle. In a bowl, mix cinnamon, brown sugar, and flour. Spread softened butter over dough and sprinkle the cinnamon mixture evenly.
- Form rolls: Starting from the long side, roll into a log and cut into 12 rolls. Place rolls in a greased baking dish.
- Second rise: Cover and let rise again for 30–40 minutes until puffy.
- Bake: Preheat oven to 350°F. Bake for 18–20 minutes or until lightly golden. Do not overbake.
- Glaze: While rolls are still warm, whisk glaze ingredients until smooth. Dip or spoon glaze over each roll. Let it set slightly before serving.
Tip: Glaze while the rolls are warm, not hot, to avoid melting it too fast. Use a thermometer to avoid overheating your milk or the yeast might not activate.
What to serve with the dish
These cinnamon rolls pair beautifully with a hot cup of coffee, cold brew, or chai latte. For breakfast or brunch spreads, serve them alongside scrambled eggs or fresh fruit to balance the sweetness. If you’re feeling indulgent, a scoop of vanilla ice cream on a slightly reheated roll transforms it into a dessert worth celebrating.
Ingredient substitutes
- Milk
- Original Ingredient: Whole milk
- Substitutes:
- Almond milk or oat milk: Ideal for a dairy-free version, though the texture will be slightly less rich.
- 2% milk: Still works well if you’re watching fat content.
- Evaporated milk diluted with water: Useful if you’re out of fresh milk.
- Butter
- Original Ingredient: Unsalted butter
- Substitutes:
- Vegan butter or margarine: For dairy-free versions.
- Coconut oil: Offers a different but pleasant flavor, and adds moisture.
- Shortening: Closer to the Krispy Kreme original texture.
- Brown Sugar
- Original Ingredient: Light brown sugar
- Substitutes:
- Dark brown sugar: Deeper molasses flavor, still sweet and gooey.
- Coconut sugar: Less processed and adds a hint of caramel.
- Maple sugar: A premium option with added complexity.
- Cinnamon
- Original Ingredient: Ground cinnamon
- Substitutes:
- Ceylon cinnamon: Milder and slightly floral.
- Pumpkin pie spice: Adds nutmeg and clove for a twist.
- Cardamom: For a Scandinavian-style variation.
- Corn Syrup
- Original Ingredient: Light corn syrup in glaze
- Substitutes:
- Honey or agave: Slightly different texture but good sheen.
- Maple syrup: Thinner and more flavorful.
- Golden syrup: Closest substitute with rich sweetness.
- Powdered Sugar
- Original Ingredient: Confectioner’s sugar
- Substitutes:
- Homemade version: Blend granulated sugar with a tablespoon of cornstarch.
- Maple powdered sugar: Adds a darker color and flavor.
Ingredients
Dough:
1 cup whole milk, warmed to 100°F
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup granulated sugar
¼ cup unsalted butter, softened
2 large eggs
1 teaspoon salt
4 cups all-purpose flour (plus extra for dusting)
Cinnamon filling:
¾ cup brown sugar
2 tablespoons ground cinnamon
¼ cup unsalted butter, softened
1 tablespoon all-purpose flour (optional, helps prevent leaking)
Glaze:
2 cups powdered sugar
3 tablespoons milk
1 tablespoon light corn syrup
½ teaspoon vanilla extract
Instructions
Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
Make the dough: In a large bowl or stand mixer, mix the yeast mixture with softened butter, eggs, and salt. Gradually add flour and knead for about 8 minutes until the dough is smooth and elastic.
First rise: Transfer dough to a greased bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours, until nearly doubled.
Roll and fill: Roll dough into a 16x12 inch rectangle. In a bowl, mix cinnamon, brown sugar, and flour. Spread softened butter over dough and sprinkle the cinnamon mixture evenly.
Form rolls: Starting from the long side, roll into a log and cut into 12 rolls. Place rolls in a greased baking dish.
Second rise: Cover and let rise again for 30–40 minutes until puffy.
Bake: Preheat oven to 350°F. Bake for 18–20 minutes or until lightly golden. Do not overbake.
Glaze: While rolls are still warm, whisk glaze ingredients until smooth. Dip or spoon glaze over each roll. Let it set slightly before serving.
