Cinnamon rolls are a warm, fluffy treat that’s both sweet and spicy, with a rich, buttery flavor.

These sweet rolls are made with a soft dough that’s filled with a generous amount of sweet cinnamon sugar, then rolled up and baked to perfection. They’re finished with a buttery cream cheese frosting for an extra layer of indulgence in every bite.

Enjoy them as a special breakfast treat or a midday pick-me-up, these cinnamon rolls are delicious. You won’t be disappointed!

a cinnamon roll with frosting on a plate

Here’s Why You’ll Think These Are The Best Cinnamon Rolls:

Although they do take time, these cinnamon rolls are not difficult although they do take time. If you haven’t worked with yeast, don’t be intimidated. As long as your yeast is fresh, these should work out just fine!

  • They’re soft, fluffy, and gooey throughout.
  • These cinnamon rolls are easy to make, even for beginner bakers.
  • They can be made with a stand mixer or kneaded by hand.
  • Make them the night before and bake in the morning for a warm, delicious breakfast.

Ingredients for Cinnamon Rolls

Yeast: This recipe uses active dry yeast mixed with sugar and warm water. The yeast should get nice and foamy, and if it doesn’t it should not be used.

Flour: All-purpose flour or bread flour can be used. I use all-purpose flour since it’s what I usually have on hand.

Butter and eggs: These should be at room temperature. The eggs add flavor and help with the rise, while the butter adds flavor and texture.

Cinnamon Sugar Filling: The filling is made of brown sugar and ground cinnamon. You can use either dark or light brown sugar, or white sugar if desired. The filling is spread on top of the dough after it has risen and been rolled into a rectangle.

Cinnamon roll ingredients in bowls on a wooden board

How to Make Cinnamon Rolls

  1. Proof the yeast: Combine the yeast with warm water and sugar. The mixture should become foamy.
  2. Make the dough: In a separate bowl, warm the milk and butter. Add the remaining dough ingredients, including the yeast mixture, and stir to combine. Knead the dough until it becomes smooth and elastic.
  3. Let the dough rise: Place the dough in a warm place and let it rise for about an hour, until it has doubled in size.
  4. Add the filling and bake: Use a rolling pin to roll the dough into a flat rectangle, spread with softened butter, and sprinkle with a mixture of cinnamon and sugar. Roll the dough up and cut it into individual rolls. Place the rolls in a prepared baking dish and bake them in the oven until they are golden brown.

Enjoy! Once the rolls are done baking, remove them from the oven and let them cool before serving. Don’t forget the cream cheese frosting!

steps for making cinnamon rolls

Cinnamon Roll Pro Tip

To cut the cinnamon roll dough into even pieces, you can use a piece of dental floss. This method helps to avoid squishing the soft dough and can give you more precise cuts than using a knife. Just make sure to use unflavored dental floss, as nobody wants minty cinnamon rolls!

cutting cinnamon rolls with floss

Cinnamon Roll Icing

It’s so easy to make the perfect cinnamon roll icing with just cream cheese, butter, vanilla, powdered sugar, and a pinch of salt. The frosting recipe below is easy to follow and is buttery perfection.

While some people use glaze on homemade cinnamon rolls, I think that a fresh cream cheese frosting tastes even better. Be sure to let the rolls cool down before adding the frosting, or the butter in the frosting may melt.

The extra wait is worth it, I promise!

Homemade cinnamon rolls in a pan with cinnamon sticks on the side

Tips for Perfect Cinnamon Rolls

  • Make sure that all ingredients are at room temperature.
  • Check the expiration date on your yeast. Expired yeast can prevent the dough from rising properly. Use this yeast testing method to check your yeast.
  • Allow the dough to rise in a warm place and cover it lightly with a kitchen towel.
  • You can add chopped pecans, coconut, or raisins to the filling if you like.
  • If the rolls are browning too quickly in the oven, cover them loosely with foil to prevent them from getting too dark.

To Prepare The Night Before

My family has dubbed this the best cinnamon roll recipe, and I love that it can be made ahead of time and refrigerated overnight for an easy breakfast.

To prepare your cinnamon rolls in advance, follow these steps:

  1. Place the rolls in a greased 9×13-inch pan and cover them with plastic wrap.
  2. When you’re ready to bake the rolls, remove them from the fridge and remove the plastic wrap. With the oven off, cover the rolls with a towel and place a bowl or pan of very hot water in the oven to allow them to rise.
  3. To bake, remove the rolls from the oven (leave the water in the oven) and preheat the oven to the temperature specified in the recipe.
  4. Place the rolls in the oven, close the door, and bake according to the recipe instructions. The hot water will help to create steam and keep the rolls soft and fluffy as they bake.

Storing Leftover Rolls

Cinnamon rolls can be stored at room temperature for 2 to 3 days. Keep the frosting separate, (store it in the refrigerator) and add it to each roll as you enjoy them.

You can also freeze cinnamon rolls by wrapping them tightly or storing them in an airtight container. You can even individually freeze the rolls for quick treats. The cream cheese frosting can also be frozen, either on the buns or in a separate container.

More Overnight Breakfasts

 Did you enjoy this Homemade Cinnamon Roll recipe? Be sure to leave a rating and a comment below!

a cinnamon roll with frosting on a plate
4.94 from 163 votes↑ Click stars to rate now!
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Homemade Cinnamon Roll Recipe

This recipe makes soft rolls with sticky-sweet cinnamon filling on the inside, loads of cream cheese icing on the outside!
Pin Review Print
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 15 cinnamon rolls
Author Holly Nilsson

Equipment

9x13 Baking Pan with white background
9 x 13-inch Baking Pan
a saucepan
Saucepan
Stand Mixer on white background
Stand Mixer with dough hook

Ingredients  

  • ¼ cup warm water
  • 1 package active dry yeast or 2 ¼ teaspoons
  • ¾ cup whole milk
  • ⅓ cup butter
  • ⅓ cup granulated sugar plus 1 teaspoon
  • ½ teaspoon salt
  • 3 ¾ to 4 ¼ cups all purpose flour divided
  • 2 eggs room temperature

Filling

  • ½ cup butter softened
  • 1 cup brown sugar packed
  • 2 tablespoons ground cinnamon

Frosting

  • 1 ½ cups powdered sugar or as needed
  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions 

  • Grease a 9×13 pan or baking dish.
  • Combine the water, yeast, and 1 teaspoon of sugar in a small bowl. Let the mixture sit for 10 minutes or until it becomes foamy.
  • In a saucepan, combine the milk, butter, remaining sugar, and salt. Heat the mixture to 120-130°F.
  • Place 2 cups of flour in a stand mixer. Add the eggs, milk mixture, and yeast mixture and mix until combined.
  • Using a dough hook, add the flour ½ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. Remove the dough from the bowl and knead it on a lightly floured surface until it is smooth and elastic (about 8 minutes).
  • Place the dough in a greased bowl in a warm place and cover it with a towel for 1 hour or until it has doubled in size.
  • Roll the dough out into a 15" x 12" rectangle. Spread butter on the dough and top it with the brown sugar and cinnamon.
  • Roll the dough up, starting on the long side. Cut it into 15 pieces and place them in the prepared pan.
  • Cover rolls with a towel and allow them to rise 30-45 minutes. Preheat oven to 375°F.
  • Brush rolls with milk and bake 20-25 minutes.

Frosting

  • While the rolls are baking, combine frosting ingredients with a mixer until fluffy.
  • Allow rolls to cool for about 10-15 minutes and spread frosting on warm rolls.

Video

Notes

Double check the date on your yeast to ensure it has not expired.
If you do not have a stand mixer, this recipe will still work but will take a little bit of work to get the dough nice and smooth. Mix in as much of the flour as you can with a spoon and then continue mixing it in by hand. Once the dough is not too sticky, place it on the counter with a little bit of flour and knead it until it is smooth and elastic. This will take about 10 minutes. 
Bread Machine This dough can be prepared in a bread machine. Combine dough ingredients in the order specified by your bread machine. Set on dough cycle. Let dough rest for 10 minutes once completed and continue with recipe as above.
Cutting the rolls: Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls).
To Make Ahead Once prepared, place rolls in a prepared pan. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.
To bake, remove the rolls from the oven (leave the water in the oven) and preheat the oven to the temperature specified in the recipe. Place the rolls in the oven, close the door, and bake according to the recipe instructions. The hot water will help to create steam and keep the rolls soft and fluffy as they bake.
4.94 from 163 votes

Nutrition Information

Calories: 406 | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 257mg | Potassium: 103mg | Fiber: 2g | Sugar: 30g | Vitamin A: 566IU | Calcium: 58mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Dessert, Snack
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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plated Homemade Cinnamon Rolls with a title
plated Homemade Cinnamon Rolls with writing
cooked Homemade Cinnamon Rolls in the pan with writing
cooked Homemade Cinnamon Rolls in the pan and plated with writing

More Breakfast Rolls

Recipe is slightly adapted from this copy cat version originally adapted from Allrecipes.com found here

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. These cinnamon rolls turned out so well! I have seriously been trying to make cinnamon rolls for years and they never seem to turn out quite right. My family eat these up right away!5 stars

    Reply

  4. I have made this recipe several times over the last year. It’s a bit of work but it’s sooooo worth it! I am absolutely obsessed. This is the only cinnamon roll recipe you need ya’ll!5 stars

    Reply

    1. I haven’t tried it but I think that should work just fine. If you try it I would love to hear how it turns out!

      Reply

  6. I am a little obsessed with this recipe. I have made four times in the last couple of months. This time, the fourth time, I feel like I am finally getting it down.

    I used rapid rise yeast, instead of active dry yeast, although i proofed it just like you would active yeast. I know that’s not necessary, but that’s what I did. And it seemed to work just fine. It made a lovely dough.

    These are delicious, and not all that difficult to make. I have had to brush up on my “working with yeast dough” techniques, but each time I have made these, I have ended up with yummy cinnamon rolls, even if my technique was a little rough. : )5 stars

    Reply

    1. I am so happy to hear you love this recipe Lin! Thank you for sharing your tips and learnings!

      Reply

    1. Hi DebbieDo, we have never tried using instant yeast in this recipe. But if you want to attempt it, you do not need to proof instant yeast so you can skip step 2 and add it directly into your flour mixture with the sugar and add the water with the milk mixture. You also need ⅓ less than recommended when using instant yeast as opposed to active dry yeast. Hope these tips help, let us know how it turns out!

      Reply

  9. I have made this recipe twice now. I love it. I follow recipe as directed and it makes light fluffy rolls. I have bookmarked it, and will continue to use. Thank you for sharing. I simply love it.,5 stars

    Reply

    1. Hi Darla, other readers have premade the dough and it has turned out great. If you try it I would love to hear how it turns out!

      Reply

  11. I loved this recipe… the house smells wonderful and the looks on my family’s faces are priceless!!! They are seriously good! I’m definitely going to be making these again.
    Thank You for sharing this recipe with us!
    Is there a way to post photos of what ours turned out looking like?
    Thanks Again and Happy Cooking!!!
    ~Kimberly S.5 stars

    Reply

    1. Hi Kimberly, I am so glad to hear this recipe was a hit! To share photos you can tag us on Instagram at @spendpennies. Look forward to seeing your creations!

      Reply

  12. ok I never leave comment’s for anything but I tried these and WOW!! They are the best! I have been baking for many years and have made all different kinds of rolls and pastries! These are easy and fun. They taste amazing soft and gooey.This will be my go to recipe from now on!

    Reply

  14. Theses are melt in your mouth good! I couldn’t stop eating them! Definitely saving this recipe, thanks for sharing!5 stars

    Reply

  15. Hi, The ‘make ahead” instructions are confusing. Under “Notes” it says to put the pan of water in the oven “with the oven off” and the other says “Preheat the oven to the temperature specified in the recipe. Place a bowl or pan of very hot water in the oven.” Can you clarify?

    Reply

    1. Sorry for the confusion Susan! I have updated the recipe to clarify this step.

      First, the rolls rise with the water in the oven while it’s off; the little bit of warmth from the water helps them to rise. Remove the rolls from the oven while it preheats but leave the water in the oven. I hope that helps.

      Reply

    1. I haven’t tried baking at high altitude so I can’t say for sure Karen. Maybe another reader can provide some insight.

      Reply

      1. I haven’t tried it so I can’t say for sure Helen. Brown sugar does lend to a different consistency in baking so it may not turn out exactly the same. If you try it I would love to hear how it turns out!