There is nothing that warms a home quite like homemade cinnamon rolls. This cinnamon roll recipe bakes up perfectly and has the best gooey middles.
If making cinnamon rolls from scratch is intimidating for you, I’m so happy that you found this post. While making cinnamon rolls might seem like a daunting task, with my step-by-step photos and instructions, you will find that even a beginning baker can make this amazing treat.
These are the best cinnamon rolls and have been tested to perfection. They come together with ingredients that you probably already have on hand. They are soft and fluffy. These rolls have the perfect brown sugar, cinnamon, and butter filling. Finally, they have an amazing cream cheese frosting that ties it all together in the best way. You will definitely want to save room for a second roll.
Cinnamon Roll Ingredients
- Milk: While some recipes require a certain fat content in the milk in order for it to be successful, this recipe works great with whatever milk you have in the refrigerator.
- Active Dry Yeast: It is really important that you use active dry yeast and not instant yeast. They require different types of proofing and for this recipe, we want active dry yeast.
- Granulated Sugar: This will go into the dough and helps to make it subtly sweet.
- Unsalted Butter: Because the salt content varies from brand to brand, I always opt to use unsalted butter and add salt to the recipe. We will use it in the dough, filling, and icing.
- Egg: The egg will make the dough more moist and results in a better texture.
- All Purpose Flour: This is the base of the dough. It is important to have the correct amount of flour. I suggest weighing it, but if you don’t have a kitchen scale, then refer to this post: How to Measure Flour.
- Brown Sugar: This lends the sweetness to the cinnamon filling.
- Cinnamon: You can’t make cinnamon rolls without cinnamon!
- Cream Cheese: This is the essential ingredient to the icing. It will combine with more butter, milk, vanilla, and a pinch of salt.
- Powdered Sugar: This is the other pivotal ingredient in the icing.
How to Make Cinnamon Rolls
With my step-by-step photos, you will be able to make the best cinnamon roll recipe like a pro. For the full recipe, including all measurements, be sure to scroll to the recipe card at the bottom of the post.
Step 1: Activate the Yeast
Whisk in the active dry yeast and the sugar in the bowl of your stand mixer with the warm milk. The milk should be 110 to 115 degrees Fahrenheit to activate the yeast. Let the mixture stand for five minutes. It should be foamy.
Then add in the butter, egg, and salt. Whisk it to combine. Then add in the flour.
Step 2: Make the Dough and the First Rise
Knead the dough for 10 minutes. I did this with the dough hook of a standing mixer, but you could also do it by hand with a wooden spoon. Rather than going by the clock, finish kneading when the dough is smooth. Cover with plastic wrap or a kitchen towel and let the dough rest for two hours in a warm place.
Step 3: Put the Rolls Together
Whisk together the brown sugar and cinnamon. Using a rolling pin, roll the dough out into a rectangle on a lightly floured surface and brush with melted butter. Then sprinkle the brown sugar and cinnamon mixture over it in an even layer.
Then roll up the cinnamon rolls, starting with the shorter edge. For example, if you are looking at the above photo, we are starting at the short side on the right hand side of the picture and rolling tightly to the left.
Then cut the rolls into 12 equal pieces. If you refer to the photo above, you can see that I start by cutting them in half. Then I cut the half in half. Finally, you take each quarter (each half of a half) and cut it into thirds.
Step 4: Give the Rolls a Second Rise
This is the second rise, but it is also the final rise. Place the rolls in the baking pan you will bake them in and cover them with a kitchen towel. Let them rest overnight in a warm place.
In the morning, bake the rolls until they are golden brown. And while they are baking, make the icing.
Cinnamon Roll Icing
This cinnamon roll icing recipe has the perfect consistency and sweetness to complement the gooey cinnamon rolls. Use room-temperature butter and cream cheese for the perfect consistency and creaminess. They should both be soft enough to dent with your finger but not push all the way through. Resist the urge to soften them in the microwave; this will affect the texture of the frosting.
Please note that the butter for the dough and for the filling will both be melted, but the butter for the frosting should be room-temperature.
Homemade Cinnamon Roll Recipe Tips and Tricks
- Measure your flour correctly. A crucial part of any baking recipe is to measure your flour correctly to avoid using too much. Follow the steps in this post to get the correct amount of flour without using a kitchen scale.
- Make sure your butter has cooled. You will melt the butter, but be sure to give it some time to cool before adding it to the dough.
- Use a sharp knife to cut the cinnamon roll dough for clean and even slicing. You can also use unflavored dental floss to slice through the dough by tying it around the dough and pulling it tight.
- Use name-brand cream cheese. Because the cream cheese makes up a large portion of the frosting in this cinnamon rolls recipe, use a brand like Philadelphia. I always use full-fat cream cheese for frosting.
Baking From Frozen
A convenient way to make these is to make them up to the point of baking and then freezing. To do that, follow these steps below. Please note that by gaining convenience you are going to sacrifice some fluffiness and longevity. These will be a little more dense than the original and they will be best when eaten within 24 to 48 hours.
- Make the rolls. Follow the recipe through Step 7 in the recipe card below.
- Partially rise them. After Step 6 is complete, place the cinnamon rolls in the greased pan. Then give them a partial rise, only for four hours instead of eight.
- Freeze the rolls. Cover the baking pan and wrap it several times with aluminum foil. Place in the freezer for up to three months.
- Thaw the rolls. Allow the rolls to thaw in the refrigerator overnight.
- Give the rolls a final rise. Let the rise on the counter for one hour in the morning.
- Bake and enjoy. Bake the rolls at 375 degrees Fahrenheit for 15 to 20 minutes, making the icing while the rolls bake.
Storing Homemade Cinnamon Rolls
These homemade cinnamon rolls are best enjoyed fresh. Store any leftovers covered or in an airtight container in the refrigerator and eat within two days. Since the icing has cream cheese, you will want to keep any leftover cinnamon rolls in the fridge. You can enjoy them cold or reheat the portion you plan to eat in the oven, microwave, or air fryer.
What to Serve With Cinnamon Rolls
Here are some other brunch recipes that go perfectly with these homemade cinnamon rolls.
- Quiche Recipe: This is perfect for a brunch spread with cinnamon rolls. It can be made in advance, is delicious, and so classy.
- Homemade Granola: A yogurt bar is a great idea if you are hosting. Make this granola and put out some yogurt and fruit so guests can make parfaits.
- Fruit Salad Recipe: This is perfect for any brunch gathering. It’s delicious and so gorgeous.
- Oven Bacon: If you are making bacon for a group, pop it in the oven when the rolls are done. It bakes up in just 15 minutes and is a perfect no-mess solution.
If you make this easy cinnamon roll recipe or any of my other recipes, I’d be so grateful if you came back and left a comment telling me how you enjoyed it!
Cinnamon Rolls
Ingredients
Dough
- 1 cup milk whatever you have in your refrigerator (227 grams)
- 2 1/2 teaspoons active dry yeast
- 1/2 cup granulated sugar (99 grams)
- 1/4 cup unsalted butter melted and cooled (56.5 grams)
- 1 egg
- 1/2 teaspoon table salt
- 4 cups all purpose flour (480 grams)
Filling
- 1 cup brown sugar packed (213 grams)
- 1 tablespoon ground cinnamon
- 1/4 cup butter melted (56.5 grams)
Icing
- 3 ounces cream cheese room temperature (85.1 grams)
- 1 tablespoon unsalted butter room temperature
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (113.5 grams)
- 1/8 teaspoon table salt
Instructions
- Please read through the entire recipe before beginning and note that if you would like to make these in advance and freeze them, those instructions are in the notes.
- Warm the milk to 110 to 115 degrees Fahrenheit. Pour into the bowl of a stand mixer fitted with the dough hook attachment. Whisk in the active dry yeast and the sugar. Let stand for 5 minutes. When you come back, it should be foamy. If it isn't, you will want to start over to ensure that your yeast is active.1 cup milk, 2 1/2 teaspoons active dry yeast, 1/2 cup granulated sugar
- Whisk in the butter, egg, and salt.1/4 cup unsalted butter, 1 egg, 1/2 teaspoon table salt
- Add in the flour and turn the mixer on medium-low. Knead for 10 minutes. Knead by hand until you are able to form the dough into a smooth ball. Place in a bowl and cover with plastic wrap. Let the dough rest for 2 hours in a warm place.4 cups all purpose flour
- After the dough has had the chance to rise, make the filling by whisking together the brown sugar and cinnamon.1 cup brown sugar, 1 tablespoon ground cinnamon
- Roll the dough out on a lightly floured surface. Roll into a 16 by 12 inch rectangle. Spread the butter on the rolled-out dough. Then sprinkle the brown sugar and cinnamon mixture over it.1/4 cup butter
- Starting on the 12 inch side, roll up the dough tightly. Cut the rolls into 12 even pieces. It helps to first cut the large roll in half and then cut each half in half again. At this point, you will have 4 equal pieces. Cut each fourth into 3 pieces to make 12 rolls.
- Grease a 9 by 13 inch baking dish. Place the rolls cut side down in the dish. Cover and place in a warm place for 8 hours or overnight.
- Preheat your oven to 375 degrees Fahrenheit. Once preheated, bake the rolls for 15 to 20 minutes or until they are lightly golden.
- While the rolls are baking, make the icing. Beat the cream cheese and butter together until smooth. Then beat in the milk and vanilla. Gradually beat in the powdered sugar. Finally, finish it off with a pinch of salt.3 ounces cream cheese, 1 tablespoon unsalted butter, 2 tablespoons milk, 1 teaspoon vanilla extract, 1 cup powdered sugar, 1/8 teaspoon table salt
- Remove the rolls from the oven and let them cool for 10 minutes. Then spread the icing over the top. Serve and enjoy.
Notes
- Make the rolls. Follow the recipe through step 6 in the recipe card.
- Partially rise them. After step six is complete, place the cinnamon rolls in the greased pan. Then give them a partial rise, only for four hours instead of 8.
- Freeze the rolls. Cover the baking pan and wrap it several times with aluminum foil. Place in the freezer for up to three months.
- Thaw the rolls. Allow the rolls to thaw in the refrigerator overnight.
- Give the rolls a final rise. Let the rise on the counter for 1 hour in the morning.
- Bake and enjoy. Bake the rolls at 375 degrees Fahrenheit for 15 to 20 minutes, making the icing while the rolls bake.
Joan Dahlen says
I have read many cinnamon roll recipes in my time (86 yr old granny here lol), but yours is the clearest and the recipe itself sounds the easiest. I cannot wait to make them. Here is my idea and I will let you know if it worked. Bake and frost. Then place on a rack in the freezer until frozen. Then place frozen frosted rolls in a large freezer safe slider plastic bag, press out the air, label and date. It’s how I freeze my muffins and cake and it works like a charm.
Let me know how it goes! And thank you so much for your kind words, Joan.