Nothing compares to the smell of freshly baked cinnamon rolls wafting through your kitchen. The sweet cinnamon-sugar filling, pillowy soft dough, and rich cream cheese glaze make these the ultimate treat—whether it’s for a holiday morning, a cozy Sunday brunch, or just because you need something warm and indulgent. This is The BEST Cinnamon Roll Recipe, tested and perfected to give you soft, gooey rolls with the perfect swirl every single time.
Forget store-bought or canned versions—these homemade cinnamon rolls are easier than you think and will rival your favorite bakery. In this guide, you’ll get step-by-step instructions, essential tips, pro-level variations, and answers to common questions so you can make them with confidence.
Ingredients Overview: What Makes These Rolls So Special
Great cinnamon rolls depend on a perfect balance of fluffy dough, rich filling, and melt-in-your-mouth glaze. Let’s look at the essential ingredients and why they matter.
For the Dough:
All-Purpose Flour
Provides the structure. Use unbleached all-purpose for a balance of softness and structure. You can substitute up to 25% with bread flour for slightly chewier rolls.
Milk
Warm whole milk activates the yeast and enriches the dough for a tender crumb. It adds fat and flavor that water alone wouldn’t provide.
Instant or Active Dry Yeast
Leavens the dough, making it rise and puff up. Instant yeast works faster, but active dry is equally effective if proofed first.
Eggs
Add richness and softness. They also help bind the dough together, making it easy to roll out.
Butter
Softened butter in the dough creates a tender, melt-in-your-mouth texture. It’s also used in the filling for richness.
Sugar
A little sugar in the dough feeds the yeast and adds a slight sweetness. More sugar goes into the filling and glaze.
Salt
Balances the sweetness and strengthens the dough structure.
For the Filling:
Brown Sugar
Adds deep, caramel-like sweetness that white sugar can’t match. It melts into the butter and cinnamon to create a gooey swirl.
Ground Cinnamon
The star of the show. Choose a high-quality, aromatic cinnamon for best flavor.
Softened Butter
Used generously and spread directly on the rolled-out dough, it helps the filling adhere and adds richness.
For the Cream Cheese Glaze:
Cream Cheese
Tangy and rich, it balances the sweet rolls and melts beautifully over the warm buns.
Powdered Sugar
Creates a smooth, sweet glaze. Sift for a lump-free finish.
Vanilla Extract
Adds warm, bakery-style flavor to the frosting.
Milk
Thins the glaze to a pourable consistency.
Step-by-Step Instructions: How to Make the Best Cinnamon Rolls
This recipe uses a soft enriched dough and a no-fuss rolling technique. Follow along for foolproof results.
1. Warm the Milk and Activate the Yeast
Warm 1 cup of whole milk (not hot, about 105–110°F). Stir in 2¼ teaspoons of instant yeast and let it sit for 5–10 minutes until foamy. (If using active dry yeast, proofing is required.)
2. Make the Dough
In a large mixing bowl or stand mixer, combine:
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⅓ cup granulated sugar
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2 large eggs
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6 tablespoons softened unsalted butter
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1 teaspoon salt
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4 cups all-purpose flour
Add the foamy yeast mixture and mix until a sticky dough forms. Knead for about 8–10 minutes by hand or 5–7 minutes with a stand mixer using the dough hook, until the dough is soft and elastic.
3. First Rise
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size—about 1 to 1½ hours.
4. Make the Filling
Mix together:
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¾ cup packed brown sugar
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2 tablespoons ground cinnamon
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6 tablespoons softened butter
Set aside.
5. Roll Out and Fill
Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a large rectangle (about 16×12 inches).
Spread the cinnamon-sugar filling evenly over the surface.
6. Roll and Slice
Roll the dough tightly from the long side into a log. Trim ends if uneven, then slice into 12 even pieces using unflavored dental floss or a sharp serrated knife.
7. Second Rise
Place the rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes, until puffy.
8. Bake
Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes until golden brown and the centers are cooked through. Don’t overbake—soft and gooey is the goal!
9. Make the Glaze
In a medium bowl, beat together:
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4 oz cream cheese, softened
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1 cup powdered sugar
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2 tablespoons milk
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½ teaspoon vanilla extract
Whisk until smooth and pour over the warm rolls.
Tips, Variations, and Substitutions
Pro Tips
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Use room temperature ingredients: This helps the dough rise evenly.
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Don’t skimp on the filling: A thick, buttery cinnamon layer is what makes these rolls irresistible.
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Check for doneness: The center of the middle roll should spring back lightly and not look wet.
Flavor Variations
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Maple Pecan: Add chopped toasted pecans and a dash of maple extract to the glaze.
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Apple Cinnamon: Add thin apple slices or chopped sautéed apples before rolling.
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Pumpkin Spice: Add ¼ cup pumpkin puree and ½ teaspoon pumpkin pie spice to the filling.
Substitutions
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Dairy-Free: Use plant-based milk and butter, and a dairy-free cream cheese substitute.
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Egg-Free: Substitute each egg with ¼ cup unsweetened applesauce.
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Gluten-Free: Use a 1:1 gluten-free baking flour blend with xanthan gum for similar texture.
Serving Ideas & Occasions
These cinnamon rolls are a perfect fit for cozy breakfasts, festive holidays, and weekend brunches.
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Christmas Morning or Easter Brunch: Prep the night before and bake fresh in the morning.
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Birthday Breakfasts: Serve warm with extra glaze and birthday candles!
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Bake Sales or Potlucks: They’re always a hit when shared.
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Freezer-Friendly Meal Prep: Freeze unbaked sliced rolls or baked rolls individually for quick future indulgence.
Pair them with fresh fruit, eggs, or coffee for a full breakfast spread.
Nutritional & Health Notes
Cinnamon rolls are indulgent, but homemade versions allow you to control the ingredients.
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Calories: About 350–400 per roll with glaze, depending on size.
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Protein: Thanks to eggs and milk, there’s some nutritional value.
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Balance It Out: Pair with Greek yogurt or scrambled eggs for protein and balance.
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Smart Adjustments: Reduce sugar in the filling slightly or use part whole wheat flour for more fiber.
Remember—these are a treat. And they’re worth every bite.
FAQ
1. Can I make cinnamon rolls ahead of time?
Yes! After slicing the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Let them come to room temperature and rise slightly before baking.
2. Why are my cinnamon rolls dense?
This could be due to overmixing the dough, using too much flour, or under-proofing. Always measure flour carefully and let the dough rise fully.
3. Can I freeze cinnamon rolls?
Yes. You can freeze them before baking (right after slicing) or after baking. For best results, thaw overnight in the fridge and bake or reheat gently.
4. What’s the best way to reheat cinnamon rolls?
Microwave for 15–20 seconds with a damp paper towel or reheat in a 300°F oven for 10–12 minutes. Add extra glaze if needed.
5. How do I get even, clean slices when cutting the rolls?
Use unflavored dental floss. Slide it under the roll, cross the ends over the top, and pull tightly—it makes clean, even cuts without squishing.
6. Can I use rapid-rise yeast instead of active dry?
Yes. Rapid-rise (instant) yeast doesn’t require proofing and can be mixed directly into the flour. Just be sure your milk is warm enough to activate it.
7. Why is my glaze runny or too thick?
Adjust with more powdered sugar to thicken or more milk to thin. Start slow—it only takes a few drops of milk to change the texture.
Tasty Recipes Card
Description:
These soft, gooey cinnamon rolls are the perfect bakery-style treat with rich cinnamon sugar filling and a smooth cream cheese glaze. Ideal for holidays, brunch, or any cozy morning.
Ingredients:
Dough:
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1 cup warm whole milk
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2¼ tsp instant yeast
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⅓ cup granulated sugar
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2 large eggs
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6 tbsp unsalted butter, softened
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1 tsp salt
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4 cups all-purpose flour
Filling:
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¾ cup packed brown sugar
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2 tbsp ground cinnamon
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6 tbsp unsalted butter, softened
Glaze:
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4 oz cream cheese, softened
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1 cup powdered sugar
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2 tbsp milk
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½ tsp vanilla extract
Instructions:
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Combine warm milk and yeast. Let sit until foamy (5–10 mins).
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Mix flour, sugar, salt, eggs, butter, and yeast mixture into a soft dough. Knead until smooth.
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Let dough rise in a greased bowl, covered, for 1–1.5 hours until doubled.
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Mix filling ingredients. Roll dough into 16×12 rectangle. Spread filling evenly.
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Roll tightly, slice into 12 rolls. Place in greased 9×13 dish.
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Let rise 30–45 minutes. Preheat oven to 350°F.
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Bake 22–25 minutes until golden and cooked through.
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Whisk glaze ingredients and pour over warm rolls.
Notes:
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Make ahead: Refrigerate sliced rolls overnight before final rise.
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Use dental floss for clean slices.
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Glaze while rolls are warm for best melt and flavor.
Details:
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 1.5–2 hours
Total Time: 2.5 hours
Yield: 12 rolls