Cinnamon Roll Recipe

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This homemade cinnamon roll recipe is going to become a family favorite! An easy yeast dough is rolled up with a brown sugar cinnamon filling, and then frosted with a cream cheese icing that will knock your socks off. I have step-by-step instructions for you to help you master this cinnamon roll recipe at home!

cinnamon roll on a plate with a fork


 

Although I bake ALL the time, I actually have really good willpower to avoid completely overindulging on the baked treats I make. I can usually have a nibble and go on about my day. I thank my mother for that. I don’t think she has that big of a sweet tooth. Thank you Mom for passing that along. It’s really more the “act of baking” I enjoy. Thank goodness I probably wouldn’t fit in my jeans!

But then there are certain baked goods I make that I completely lose all control over. Like cinnamon rolls and pecan sticky buns. And I’ve shared with you all sorts of great variations of the original, like Healthy Cinnamon Rolls, Sourdough Cinnamon Rolls, and these decadent Chocolate Cinnamon Rolls. If you’re looking for a festive twist, you have to try this Eggnog Cinnamon Roll Casserole! But never have I shared with you a classic homemade cinnamon roll! Well that changes today.

I blame my dad for my weakness for cinnamon rolls. I basically inhaled one of these as soon as they came out of the oven. And found myself sneaking bites from the rest as the day went on.

I brought these into work as soon as I could so the temptation was gone. Yup, I have a thing for soft gooey cinnamon rolls like these.

These cinnamon rolls start with an easy all purpose yeast dough. And then a butter/brown sugar/cinnamon filling gets spread on the dough and rolled up. Then of course no cinnamon roll recipe is complete without a cream cheese icing on top is it? I agree…it isn’t complete either.

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cinnamon roll on a plate with a bite taken out of it

Why You’ll Love This Cinnamon Roll Recipe

  • 100% homemade, from scratch goodness
  • Can be cut and shaped and stored overnight for cinnamon rolls the next morning
  • Easy dump and stir yeast dough that’s perfect for beginner bakers
  • All the tips, and tricks for making these cinnamon rolls perfect in your own home
  • To-die-for cream cheese icing that melts onto the top of the rolls before serving.

Ingredients Needed

For The Yeast Dough:

ingredients for cinnamon roll recipe
  • Instant Yeast – I used instant yeast, but you can also use active dry yeast in this recipe in a 1 to 1 exchange. However, the rising times will vary (I put the differences in times in the recipe for you). I always use and recommend Red Star’s yeast – it’s by far the best yeast and always yields amazing results.
  • Milk – I always use whole milk for my cinnamon rolls because it has a higher fat content which will yield a more tender roll, but low-fat milk could also be used. I haven’t tested these with a non dairy milk. You want your milk to be lukewarm, not cold straight from the fridge, so it can begin to activate the yeast. Cold milk will slow down the rising time. I aim to warm my milk somewhere between 105-110oF.
  • Granulated Sugar
  • Salt
  • All-purpose Flour – I always use all-purpose flour for my cinnamon rolls. I know some recipes call for bread flour to give the dough more structure but I find that all-purpose flour works just fine.
  • Eggs
  • Unsalted butter – I always bake with unsalted butter vs. salted butter because it’s fresher and I can control the salt amount. If you do you want to use salted butter than you will you want to reduce the salt in the dough by 1/4 teaspoon.

For the cinnamon roll filling:

  • Softened Unsalted Butter
  • Brown Sugar
  • Cinnamon
  • Heavy Cream – The heavy cream is not really “part of the filling” but poured on right before baking.
ingredients for cinnamon roll filling

For the cinnamon roll icing:

  • Cream Cheese – I used cream cheese in the frosting that gets spread on top after they bake. I recommend full-fat cream cheese, but low-fat would also work. I do not recommend fat free or the whipped tub varieties.
  • Unsalted Butter
  • Vanilla
  • Confectioners Sugar
ingredients prepped for cinnamon roll icing

How To Make Cinnamon Rolls From Scratch

Make The Cinnamon Roll Dough

Proof the yeast. In a bowl combine the warm milk, yeast and a teaspoon of the sugar. Stir this together and then let it become foamy and bubble – about 5-10 minutes.

You want the temperature of the milk to be about 105-110oF. If it’s too hot it will kill the yeast. Basically if you can’t put your finger in the milk because it’s too hot then it’s too hot for the yeast! Dried packets of yeast, either active dry or instant yeast, don’t need to be proved anymore but it does give the yeast a head start and also ensures your yeast is active before you start.

If the yeast doesn’t become bubbly then it’s either dead or expired – and start over!

two photos of yeast proofing in a bowl

After the yeast is active go ahead and add the rest of the dough ingredients – flour, salt, butter and eggs. If you’re making this in your stand mixer, stir this together until a shaggy dough forms together with the paddle attachment.

two photo collage of egg being added and mixed into cinnamon roll dough

Knead the dough. Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand.

two side by side photos of dough being kneaded

In this cinnamon roll recipe you will notice the flour measurement varies, with using 4 to 5 cups. Start with adding 4 cups of flour, then kneading it and then adding a little extra flour if needed. But do not use more than 5 cups, which could yield a very dry dense cinnamon roll and not a light fluffy one.

Your dough will be sticky at first, and get less sticky as you knead, so I add extra flour a tablespoon at a time if needed. The dough should still be slightly sticky to the touch but feel smooth and elastic. 

Make sure to NOT overknead the dough, which can be done with a stand mixer (highly unlikely if you’re kneading by hand). Overkneaded dough will be very tough and chewy cinnamon rolls in the end. Don’t knead for too long, or too high of a speed.

Heather’s Baking Tip

Make sure to measure your flour correctly. I recommend measuring by weight, but if you use measuring cups, then be sure to stir your flour first. Then spoon the flour into your cup, making sure to NOT pack it down and level it off.

Let the dough rise. Lightly grease a large bowl, and place dough into the bowl, turning once to coat.

You want to cover the bowl and allow to rise until doubled in size, about 1 to 1 1/2 hours (for instant or rapid-rise yeast), or longer if you’re using active dry yeast). You can cover with a clean kitchen towel, or I use reusable plastic food bowl covers .

risen cinnamon roll dough in a glass bowl

Heather’s Baking Tip

The time can always vary a little bit with letting the dough rise. A colder kitchen = longer rising times. You want to let the dough rise in a warm draft free place, around 75 to 78oF. My house is never this warm! I actually move my bowl of dough down to my basement where my pellet stove is running.

If a warmer room isn’t an option you can try putting the dough to rise in your oven with just the oven light on. Or move it to a warmer spot in your kitchen – on top of your fridge is another good spot.

Roll out the dough. Once the dough has risen and doubled in size it’s time to roll it out. Turn the dough out onto a lightly floured surface, and roll out the dough into about a 18×12 inches rectangle.

To get that “perfect” rectangle shape I start by pre-shaping my dough into a rectangle before I start rolling it out and it helps to then create a more rectangle shaped dough as I roll it out.

side by side photos of rolling out cinnamon roll dough

Cinnamon Roll Filling

Add filling. For the filling I use softened butter, brown sugar, and cinnamon. You want to spread the softened butter onto the dough, leaving the top edge with no butter.

spatula spreading butter on to cinnamon roll dough

Then sprinkle on the brown sugar cinnamon mixture, and giving it a slight press down into the dough so it sticks.

spoon sprinkling brown sugar cinnamon onto cinnamon roll dough

Cut rolls. You want to start on the long edge with filling, roll up the dough tightly into a log. Pinch the dough to seal and then cut into 12 equal sized rolls. You can use a serrated knife to cut the rolls or try my thread trick below!

four step by step photos of rolling up and slice cinnamon roll dough

Heather’s Baking Tip

You can also cut the rolls using a piece of thread or unflavored dental floss, which I find gives the cleanest cuts and keeps the spirals in tact. I place a long piece of thread underneath the dough, bring up the thread on each side, criss-cross it, and then pull the thread through the dough so it cuts right through leaving the spiral intact. You can see me doing it the photo above!

Let rolls rise. Grease a 9โ€x13โ€ baking dish with butter or non-stick cooking spray. Place rolls into pan spiral side up. Cover the baking dish and let rise in a warm, draft free place for 45 minutes until the rolls are slightly puffy, and nearly doubled in size. If you used active dry yeast, the second rise time will be near 75 minutes.

Then right before baking, pour on the heavy cream. Make sure the heavy cream is room temperature, or slightly warmed. If it’s too cold it could prevent the rolls from puffing in the oven.

cinnamon rolls unrisen in dish, and heavy cream being poured over them

Bake rolls. Near the end of the second rise time, position a rack in the center of your oven and preheat the oven to 350oF/177oC. Bake rolls in the preheated oven for 30-35 minutes until golden brown. If the rolls are browning too much on top, lightly tent with foil.

Let cool in the pan for about 20 minutes, then spread the frosting on. I like to spread some of the frosting on when they are still slightly warm so it melts into the rolls a bit, and then more later right before serving.

Just look at how soft these cinnamon rolls are…

hand squishing a cinnamon roll

Cream Cheese Icing For Cinnamon Rolls

Make cream cheese icing. In a large mixing bowl with a hand mixer, or in the bowl of your stand mixer with a paddle attachment, beat the cream cheese and butter together on medium-high speed, for about 2 minutes until smooth and combined.

Add in the confectioners sugar, about a ยฝ cup at a time and mix on low speed until combined. Then beat in vanilla extract until combined. Beat on medium-high speed for about an extra 1-2 minutes until fluffy and light in texture.

four step by step photos of making cream cheese icing

Cinnamon Roll Recipe Troubleshooting

Here are some things that can go wrong with your cinnamon roll recipe and how to fix them!

  • My dough didn’t rise – This probably means your yeast was expired before you start. Check the expiration dates on those packages. You can always proof it first if you are unsure. And make sure your milk isn’t too hot as it can kill the yeast. Aim for 105-110oF, not any hotter.
  • The middles popped out of my cinnamon rolls– Your dough could have been rolled too tightly. Or you used too small of a pan.
  • My dough is really sticky!-Try adding a little bit of a flour, a tablespoon at a time, to the dough. But don’t go crazy! The recipe calls for 4-5 cups of flour. Start with 4 cups and then add a little bit at a time, but don’t use more than 5 cups. The dough should still be slightly sticky, however, and will get less sticky as you knead more.
  • My cinnamon rolls are dry.– This is because you added too much flour. Go easy on the flour. The dough should be soft and tacky once the kneading is done. Start with 4 cups of flour and add a little at a time if needed. I’d err on the side of less and bit stickier than adding too much. You may have overknead them if you kneaded them in your stand mixer. Be sure to not knead for too long. You may have also overbaked them. Make sure to bake in the center of your oven, and get an oven thermometer to double-check that your oven is calibrated to the correct temperature.
  • My cinnamon roll filling is falling out- Make sure the filling is spread into an even layer. I like to lightly press down on the filling to get it “stick” to the butter. And give each roll a bit of room in the pan so they can have to expand.
  • The tops of my cinnamon rolls are getting too browned. – Cover the pan loosely with tin-foil if they are getting too dark on the bottom.
two cinnamon rolls on plates

Recipe FAQ’s

How do I store these cinnamon rolls?

Because of the frosting I store these in the fridge for up to 5 days. You can always re-warm in the oven, or microwave before serving.

Can I freeze cinnamon rolls?

Yes you can freeze cinnamon rolls before or after baking.
Before baking: After the first rise, roll, fill and cut the rolls. Place in a freezer-safe pan, cover well and then freeze for up to 3 months. When ready to bake, let them thaw overnight in the fridge, then bring them out about an hour before baking them to bring them to room temperature and allow to rise. Then bake as normal.
After baking: Once they are baked, let them cool to room temperature before freezing. You can freeze the whole pan if you choose or individual cinnamon rolls. For individual rolls, place in a freezer safe container or bag and wrap well and freeze for 3 months. When ready to eat, you can defrost overnight in the fridge, or at room temperature quickly and warm in your microwave for 10-15 seconds, or in a 350oF preheated oven for 10-15 minutes.

Can I make these ahead of time? (aka overnight cinnamon rolls)

Yes you can. After the first rise, roll out the dough, spread on the filling, roll up and cut out. Then place in your pan and cover with plastic wrap and pop in your fridge to rise overnight. The next morning, let rise at room temperature for about 45 minutes to an hour until they are puffy and then bake as directed.

Can I make this cinnamon roll recipe in a bread maker?

I haven’t tried but follow the instructions on your bread maker for making the dough and you should be all set! If you do let me know in the comment section below.

cinnamon roll on a plate with a fork

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Cinnamon Rolls

This homemade cinnamon roll recipe is going to become a family favorite! An easy yeast dough is rolled up with a brown sugar cinnamon filling, and then frosted with a cream cheese icing that will knock your socks off.
5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 45 minutes
Cook Time: 30 minutes
Resting Time: 1 hour 45 minutes
Total Time: 3 hours
Servings: 12 rolls
Calories: 503kcal

Ingredients

Dough:

  • 1 cup (240 ml) milk lukewarm (about 105-110ยฐF)
  • 2 ยผ teaspoons instant yeast *see note
  • ยฝ cup (100 g) granulated sugar divided
  • 4-5 cups (480 – 600 g) all-purpose flour spooned and leveled
  • 1 1/2 teaspoons salt
  • 2 large eggs room temperature
  • 6 Tablespoons (85 g) unsalted butter very soft cut into tablespoons

Filling:

  • 4 Tablespoons (1/2 stick, 57 g) unsalted butter very soft
  • 3/4 cup (160 g) packed light brown sugar
  • 1 1/2 tablespoons cinnamon
  • 1/3 cup (80 ml) heavy cream slightly warmed (for pouring on rolls before baking)

Cream Cheese Frosting:

  • 4 ounces cream cheese softened to room temperature
  • 4 tablespoons (57 g) unsalted butter softened
  • 1 ยฝ cups (170 g) confectioners sugar
  • 1 teaspoon vanilla extract

Instructions

Make the cinnamon rolls

  • Proof yeast. In your stand mixer, or large bowl, stir together the warmed milk, yeast, and 1 teaspoon of the sugar. Let sit for 5-10 minutes until the yeast mixture becomes foamy and bubbly.
  • Make dough. In a bowl of your stand mixer with a paddle attachment, add in the rest of the sugar, flour, salt, eggs, and butter and stir to combine until a shaggy dough comes together.
  • Knead the dough. Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand. Dough will be sticky at first, and get less sticky as you knead, so I add extra flour a tablespoon at a time if needed. The dough should still be slightly sticky to the touch but feel smooth and elastic. Do not use more than 5 cups of flour and not overknead or your cinnamon rolls will become out dense and chewy!
  • Let the dough rise. Lightly grease a large bowl, and place dough into the bowl, turning once to coat. Cover the bowl and allow to rise until doubled in size, about 1 to 1 1/2 hours. If you're using active dry yeast, the rise time will take longer.
  • Roll out the dough. Turn the dough out onto a lightly floured surface, and roll out the dough into a 18×12 inches rectangle.
  • Spread filling. Spread the dough with the softened, leaving about a ยฝ-inch border at the top long edge. In a small bowl, stir together the brown sugar and cinnamon. Sprinkle over the butter, pressing down lightly to adhere.
  • Cut rolls. Starting on the long edge with filling, roll up the dough tightly into a log. Pinch the dough to seal. Using a serrated knife cut the log into 12 equal rolls. You can also cut the rolls using a piece of thread or unflavored dental floss,which I find gives the cleanest cuts. I place a long piece of thread underneath the dough, bring up the thread on each side, criss cross it, and then pull the thread through the dough so it cuts right through leaving the spiral intact.
  • Let rolls rise. Grease a 9โ€x13โ€ baking dish with butter or non-stick cooking spray. Place rolls into pan spiral side up. Cover the baking dish and let rise in a warm, draft free place for 45 minutes until the rolls are slightly puffy, and nearly doubled in size. If you used active dry yeast, the second rise time will be near 75 minutes.
  • Bake rolls. Near the end of the second rise time, position a rack in the center of your oven and preheat the oven to 350ยฐF/177ยฐC. Pour the slightly warmed heavy cream over the rolls right before baking. Bake rolls in the preheated oven for 30-35 minutes until golden brown. Let cool in the pan for about 20 minutes, then spread the frosting on. I like to spread on the frosting on when they are still slightly warm so it melts into the rolls a bit.

Make the cream cheese icing

  • Beat cream cheese and butter. In a large mixing bowl with a hand mixer, or in the bowl of your stand mixer with a paddle attachment, beat the cream cheese and butter together on medium-high speed, for about 2 minutes until smooth and combined.
  • Add sugar. Add in the confectioners sugar, about a ยฝ cup at a time and mix on low speed until combined.
  • Add vanilla. Then beat in vanilla extract until combined. Beat on medium-high speed for about an extra 1-2 minutes until fluffy and light in texture.
  • Ice rolls. Spread the cinnamon rolls with the cream cheese icing. I like to ice the rolls while they are still slightly warm so the icing melts on top of the rolls a bit.

Video

Notes

  • Storage: Because of the frosting I store these in the fridge for up to 5 days. You can always re-warm in the oven, or microwave before serving.
  • Make ahead: After the first rise, roll out the dough, spread on the filling, roll up and cut out. Then place in your pan and cover with plastic wrap and pop in your fridge to rise overnight. The next morning, let rise at room temperature for about 45 minutes to an hour until they are puffy and then bake as directed.
  • Freezing: Yes you can freeze cinnamon rolls before or after baking for up to 3 months.
    • Before baking: After the first rise, roll, fill and cut the rolls. Place in a freezer-safe pan, cover well and then freeze for up to 3 months. When ready to bake, let them thaw overnight in the fridge, then bring them out about an hour before baking them to bring them to room temperature and allow to rise. Then bake as normal.ย 
    • After baking: Once they are baked, let them cool to room temperature before freezing. You can freeze the whole pan if you choose or individual cinnamon rolls. For individual rolls, place in a freezer safe container or bag and wrap well and freeze for 3 months. When ready to eat, you can defrost overnight in the fridge, or at room temperature quickly and warm in your microwave for 10-15 seconds, or in a 350oF preheated oven for 10-15 minutes.
  • Bread maker: I haven’t tried but follow the instructions on your bread maker for making the dough and you should be all set! If you do let me know in the comment section below.
  • All-purpose Flour – I always use all-purpose flour for my cinnamon rolls. I know some recipes call for bread flour to give the dough more structure but I find that all-purpose flour works just fine.
  • Instant Yeast – I used instant yeast, but you can also use active dry yeast in this recipe in a 1 to 1 exchange. However, the rising times will vary (I put the differences in times in the recipe for you). I always use and recommend Red Star’s yeast – it’s by far the best yeast and always yields amazing results.
  • Milk – I always use whole milk for my cinnamon rolls because it has a higher fat content which will yield a more tender roll, but low-fat milk could also be used. I haven’t tested these with a non dairy milk. You want your milk to be lukewarm, not cold straight from the fridge, so it can begin to activate the yeast. Cold milk will slow down the rising time. I aim to warm my milk somewhere between 105-110ยฐF.
  • Unsalted butter – I always bake with unsalted butter vs. salted butter because it’s fresher and I can control the salt amount. If you do you want to use salted butter than you will you want to reduce the salt in the dough by 1/4 teaspoon.
  • Cream Cheese – I used cream cheese in the frosting that gets spread on top after they bake. I recommend full-fat cream cheese, but low-fat would also work. I do not recommend fat free or the whipped tub varieties.
  • Dough adapted from Baker Bettie’s Baking Book

Nutrition

Calories: 503kcal | Carbohydrates: 72g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 350mg | Potassium: 159mg | Fiber: 2g | Sugar: 38g | Vitamin A: 714IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
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51 Comments

  1. Patti Waldrup says:

    5 stars
    Easy recipe and very tasty. Frosting is to die for. I definately will make these again.

    1. I’m so happy that you enjoyed my Cinnamon Rolls, as well as the frosting! Your feedback means a lot to me. Thank you so much!

  2. 5 stars
    These are the best cinnamon rolls I’ve ever made! Before I had a chance to ask, my family said these are 5 star. The recipe is easy to follow and the dough was so easy to work with. Moist, fluffy and oh so flavorful. Highly recommend.

    1. Wow, thank you so much for the glowing review! I’m thrilled to hear that my cinnamon rolls earned a 5-star rating from your family. It’s wonderful to know that you found the recipe easy to follow and the dough easy to work with. Moist, fluffy, and flavorfulโ€”exactly what I aim for! Thanks for the recommendation, and I’m glad you all enjoyed them!

  3. 5 stars
    No one can resist homemade cinnamon rolls and these are no exception. They are soft and fluffy. The glaze makes them even yummier. We have enjoyed these for many breakfasts and they do freeze well. Looking forward to another batch.

    1. Thank you so much for your wonderful review of my homemade cinnamon rolls! I’m thrilled to hear that you enjoyed them and that they’ve become a staple for your breakfasts. Your kind words about their softness, fluffiness, and the irresistible glaze mean a lot to me. I’m glad to know they freeze well for you too!

  4. Marisa Recinos says:

    5 stars
    I have tried several cinnamon roll recipes, and these were definitely the fluffiest and softest. So delicious!! I couldn’t even wait until they were frosted to try them. I used mostly bread flour with a cup or so of all-purpose. I also used active dry yeast, so they took a bit longer to rise. This will be my go-to recipe from now on. Thank you for a great recipe!

    1. oh my gosh Marisa! I’m so happy to hear this!! And I’m glad it worked with active dry yeast and a bit of bread flour ๐Ÿ™‚

  5. 5 stars
    I’ve always wanted to try cinnamon rolls, and this seemed like a good recipe with good instructions. The cinnamon rolls were easy to make (I did the overnight option), and tasted delicious on a Saturday morning with some coffee.

    1. Aw Iโ€™m so happy to hear that!!

  6. I make it two days ago with less butter and little dough rising time. The results were bit dry and not so fluffy.
    Next time I will try yours.

    1. Let me know how it goes when you do! Yes the extra butter will lend fat and richness and help to not make them as dry…and the longer rising time will definitely help to contribute to that extra fluffiness we want ๐Ÿ™‚

  7. 5 stars
    This is my absolute favorite cinnamon roll recipe! I’ve made them several times and they’re always delicious!

    1. aw so glad you loved them Tayler!

  8. 5 stars
    This tutorial was perfect. First time success and shared this recipe with others too. The pictures and all the tips are super helpful.

    1. that’s great Roxana! happy to hear!

  9. 5 stars
    These cinnamon rolls look so light, fluffy and delicious! I can’t wait to start my day by digging in to one of these.

  10. 5 stars
    These were so easy to make and the perfect weekend brunch! Thank you!

    1. you’re welcome Kelley!

  11. 5 stars
    Love this recipe! It’s a simple classic cinnamon roll and it’s exactly what I was looking for!

    1. you’re welcome Dana!

  12. 5 stars
    Yummm!!!! I have a message from my fella – he says thanks ๐Ÿ™‚ These were so indulgent and absolutely fantastic.

    1. aw thank you Sharon! tell your fella “you’re welcome” for me ๐Ÿ™‚

  13. 5 stars
    Soft, fluffy and DELICIOUS! These cinnamon rolls are to die for!

  14. 5 stars
    The perfect cinnamon roll recipe! This will be our go-to from here on out! ๐Ÿ™‚

5 from 4 votes (4 ratings without comment)

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