These cinnamon rolls are the kind of thing you make when you want something comforting, not complicated. The dough is rich and tender thanks to a bit of vegetable shortening and whole milk, and the texture finishes soft and slightly pillowy—exactly what you expect from the IKEA version. I like that the method is straightforward and forgiving, so you can focus on timing and temperature rather than technique.

You’ll notice this recipe uses instant yeast and a simple sugar-and-cinnamon filling. There’s no complicated laminating or multiple rises, just one rise for the dough and a brief proof after shaping. That keeps the total hands-on time reasonable and lets the oven do the heavy lifting.

Make them for a weekend breakfast, a small gathering, or just because you want warm rolls and a sweet glaze. Follow the steps, pay attention to dough texture, and you’ll end up with consistent results every time.

Ingredient Notes

Before you begin, a few practical notes about the ingredients and how they affect the outcome. The vegetable shortening gives a soft crumb and helps the dough hold a tender bite. Using whole milk adds flavor and color, and instant yeast makes the process quicker—no proofing the yeast separately is required. Finally, don’t skimp on the cinnamon sugar in the middle; it’s the defining flavor.

Watch the dough’s feel more than a clock. The recipe gives rise times and measurements, but tactile cues—smooth, supple, tacky dough; puffy, nearly doubled rolls—are your best indicators of readiness.

Ingredients

5 1/2 tablespoons vegetable shortening — tenderizes the dough and keeps rolls soft.
6 1/2 tablespoons sugar — sugar in the dough adds sweetness and helps with browning.
1 teaspoon salt — balances sweetness and strengthens gluten.
1 large egg — enriches the dough and improves structure.
3 1/2 cups all-purpose flour — provides structure; measure by spooning into the cup and leveling.
2 teaspoons instant yeast — no need to proof; mixes straight into the dry ingredients.
1 cup plus 2 tablespoons warm whole milk — hydrates the dough and adds richness; warm to fingertip temperature, not hot.
6 1/2 tablespoons sugar — used again for the filling; gives the rolls their sweet cinnamon center.
1 1/2 tablespoons cinnamon — the primary spice for the filling; use good-quality ground cinnamon.
2 cups powdered sugar — for the icing; sift if lumpy for a smooth glaze.
1/2 teaspoon vanilla extract — flavor for the icing; rounds and softens the powdered sugar’s bite.
2 to 3 tablespoons whole milk — thins the icing to a pourable consistency; add gradually.

The Method for IKEA Cinnamon Rolls

In the bowl of a stand mixer, cream together 5 1/2 tablespoons vegetable shortening, 6 1/2 tablespoons sugar, and 1 teaspoon salt on medium speed until light and fluffy (about 2–3 minutes). Add 1 large egg and mix until incorporated.
In a separate bowl, whisk together 3 1/2 cups all-purpose flour and 2 teaspoons instant yeast. With the mixer on low speed, add the dry mixture to the creamed mixture, then add 1 cup plus 2 tablespoons warm whole milk. Mix on low until a shaggy dough forms.
Switch to the dough hook and knead on medium-low for a few minutes (or knead by hand for about 6 minutes) until the dough is smooth, silky, supple, and tacky but not sticky.
Lightly oil a large bowl. Transfer the dough to the bowl and roll it around to coat with oil. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 to 2 hours.
After the dough has doubled, punch it down gently. Lightly oil a work surface and transfer the dough to it. Roll the dough into an approximately 15 x 9-inch rectangle about 2/3 inch thick (do not roll it too thin).
In a small bowl, combine 6 1/2 tablespoons sugar and 1 1/2 tablespoons cinnamon and mix well. Sprinkle the cinnamon sugar evenly over the dough, all the way to the edges.
Starting from one long side, roll the dough tightly into a log (cigar shape). Pinch the seam to seal. Use a sharp knife or dental floss to cut the log into 12 even pieces.
Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the cinnamon rolls cut-side down on the sheet, leaving a little space between them. Cover loosely and proof at room temperature until puffy and nearly doubled (about 30–60 minutes). While the rolls are proofing, preheat the oven to 350°F (place rack in the middle).
Bake the rolls on the middle rack for 20 to 30 minutes, until golden brown. Remove from the oven and let the rolls cool on the baking sheet for about 10 minutes.
Meanwhile, make the icing: in a bowl combine 2 cups powdered sugar and 1/2 teaspoon vanilla extract. Add 2 tablespoons whole milk and whisk until smooth. If the icing is too thick, add up to 1 additional tablespoon whole milk (total 3 tablespoons maximum) until the icing falls in a thick ribbon when drizzled from a spoon.
After the cinnamon rolls have cooled for about 10–15 minutes, drizzle the icing evenly over the rolls. Serve warm.

Why You’ll Keep Making It

These rolls are reliable. The dough is enriched but not overly complicated, so it yields consistent texture and flavor. They are sweet, buttery-soft, and glazed just enough that each bite is satisfying without being cloying. The method is approachable for bakers of all levels, and the result feels homemade—comforting and shareable.

Time investment is reasonable. There’s one main dough rise and a short proof after shaping, which means you can start in the morning and have fresh rolls by brunch. If you get the feel for the dough, you can scale the process or adjust proof times depending on your schedule.

Ingredient Swaps & Substitutions

Vegetable shortening — can be swapped for softened unsalted butter for more flavor and a slightly richer crumb; butter will change handling slightly.
Whole milk — you can use lower-fat milk, but whole milk gives the best texture and browning.
Instant yeast — rapid-rise or active dry yeast can work; if using active dry, dissolve it in a little warm milk first and expect slightly different timing.
Powdered sugar in the icing — if you prefer a thinner glaze, add more milk a little at a time until you reach the desired consistency.

Appliances & Accessories

Stand mixer with paddle and dough hook (or a large mixing bowl and a strong arm for hand-kneading).
Rolling pin for shaping to a 15 x 9-inch rectangle.
Rimmed baking sheet and parchment paper or silicone baking mat.
Sharp knife or dental floss for cutting the roll into 12 even pieces.
Plastic wrap to cover the dough while it rises.

Easy-to-Miss Gotchas

Don’t roll the dough too thin. The recipe specifies about 2/3 inch thickness; thinner dough gives you denser, flatter rolls. Keep it plump so the interior stays soft.

Watch proofing closely. The final proof after shaping should be about 30–60 minutes; you want puffy, nearly doubled rolls. If you under-proof they’ll be tight and doughy; over-proof and they may collapse or spread in the oven.

Temperature matters. Use warm—but not hot—milk. Too-hot liquid can kill the yeast; too-cold slows the rise dramatically. Aim for something comfortably warm to the touch.

Smart Substitutions

If you don’t have vegetable shortening, use equal parts softened unsalted butter. Flavor will improve, but handle the dough a little more gently since butter softens at room temperature. If you’re avoiding dairy, try a plant-based milk with similar fat content (note: baking results will vary).

For sugar alternatives in the filling, superfine sugar or caster sugar will dissolve more evenly. Coarser sugars can leave a grainy texture.

Notes on Ingredients

All-purpose flour is the foundation here. Its protein content provides enough gluten for structure while still keeping the rolls tender. If you use a higher-protein flour (bread flour), expect a chewier crumb.

Instant yeast is a convenience. It mixes right in with the dry ingredients and usually gives a reliable rise at room temperature. If you opt for active dry yeast, bloom it first and add a few extra minutes to rise times.

The dual use of sugar—some in the dough and more in the filling—creates layered sweetness. The dough’s sugar contributes to browning and a gentle sweetness, while the filling is the concentrated flavor burst.

Make Ahead Like a Pro

You can shape the rolls, then refrigerate or freeze them to bake later. For refrigeration: after slicing and arranging them on the baking sheet, cover tightly and refrigerate overnight. Allow them to proof at room temperature until puffy before baking—this can take 45–90 minutes depending on temperature.

For freezing: freeze the shaped rolls on a tray until solid, then transfer them to a sealed container or bag. To bake, thaw in the fridge overnight, then let come to room temperature and proof until puffy before baking. This approach gives you freshly baked rolls with minimal morning work.

Helpful Q&A

Q: Can I use butter instead of vegetable shortening?
A: Yes. Butter adds flavor but makes the dough a bit softer to handle. Chill slightly if it becomes too soft while shaping.

Q: My rolls browned too quickly—what went wrong?
A: Your oven may run hot or the rack was too high. Place the rack in the middle and use an oven thermometer. If edges brown too fast, tent with foil partway through baking.

Q: How do I make the icing thicker or thinner?
A: Add milk in small increments to thin; add more powdered sugar to thicken. The recipe caps milk at 3 tablespoons total—stay within that for the intended texture.

Q: Can I double the recipe?
A: Yes, double everything and use a larger mixing bowl and an extra baking sheet. Keep an eye on rise times; a larger mass can take slightly longer to double.

In Closing

These IKEA Cinnamon Rolls are straightforward, comforting, and forgiving. Follow the steps, mind the dough’s texture, and you’ll walk away with a tray of warm, glazed rolls that feel like a small celebration. They’re excellent for sharing, and once you’ve made them a couple of times you’ll have the timing down perfectly for your kitchen and schedule.

Happy baking—enjoy the smell, the warmth, and the first warm bite straight from the oven.

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