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!
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.
How to Make Cinnamon Rolls
- Proof the yeast: Combine the yeast with warm water and sugar. The mixture should become foamy.
- 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.
- 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.
- 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!
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!
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:
- Place the rolls in a greased 9×13-inch pan and cover them with plastic wrap.
- 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.
- 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.
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!
Homemade Cinnamon Roll Recipe
Equipment
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
Nutrition Information
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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Recipe is slightly adapted from this copy cat version originally adapted from Allrecipes.com found here
What could I change if I wanted to make several “mini” cinnamon rolls instead?
I haven’t tried it so I can’t say for sure Rich, but mini cinnamon rolls sure sound fun! If you try it I would love to hear how it turns out!
I made these cinnamon rolls today, they were absolutely delicious.
I’ll have to make more soon, they don’t last long, everyone loved them.
Your recipes are wonderful
I just made these cinnamon rolls today, this was my 1st attempt in making cinnamon rolls & I have to say…..these are sooo good! I followed the recipe exactly & wow….thank you!!
It’ll be my go to when I make them again.
I am so glad you loved this recipe Denisek!
Fantastic recipe! Just made these cinnamon rolls. They came out delicious. I highly recommend this recipe. Very simple to make.
Best recipe I’ve ever tried. Definitely will keep this one. Did use half and half instead of whole milk but everything else was the same.
Can I do all the kneading process in a stand mixer, and if so, for how long?
Hi Asha, we haven’t tried doing the final knead in a mixer but it would be pretty quick. My guess would be about 2 minutes. You will want to knead it until the dough is smooth and elastic forming a ball.
excellent recipe
quick question: what is the best way to make these into jumbo rolls? can i cut them into 8 and bake as normal? thx
Hi Angela, We have never tried making this recipe into Jumbo Cinnamon Rolls but would love to hear how they turn out for you. I would probably bake them for the longer end of the bake time, 25 minutes but still check them around 20 minutes to ensure they aren’t overcooked.
I have tried many cinnamon roll recipes over the years and this one is my favorite by far. Fluffy with a nice balance of sweet to cinnamon to the slightly tangy icing. very consistent results regardless of season of the year, my kitchen temperature varies widely depending on outside temps and wind…
Wondering if this recipe would work in a bread maker?
Hi Vickie, 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 the recipe.
what is the taste/texture difference between this recipe and the copy cat cinnabon recipe?
Hi Kat, these are a bit fluffier and slightly less dense.
Love the recipe. Easy to follow directions. Not complicated to make. The rolls are soft and fluffy. My kids love them.
These were amazing! My daughter said they were buttery and gooey and perfect!
375 for 20 minutes left my cinnomon rolls golden brown and delicious! This is my second time making these and they were perfect both times. Tonight I decided to make chicken and dumplings from scratch while also trying to make these cinnamon rolls…BAD IDEA! I let my milk, sugar, and butter get way beyond the recommended temperature of 120-130 degrees and I killed the yeast. Since I was in a hurry I just kept on and much to my chagrin when I checked them after an hour they did not rise. I restarted the recipe since I promised my family this delicious treat and they turned out perfect! Following the directions to the “t”, measuring your flour the proper way, and checking the date on you yeast will give you perfect cinnamon rolls every single time! Thank you Spend with Pennies for all of your delicious recipes!
Oh no, that is too bad, Marsha. But I am glad you had enough time to remake these for a yummy treat for your family!
375 for 15 minutes left mine so browned I thought I ruined them. Every recipe I’ve used says 350, prob for a reason.
We’ve made these many many times and always baked them at 375F per the recipe, and they turn out perfectly. As you can see in the photos, they are not overly browned. Perhaps your oven runs a bit hot Reece. Have you checked the temperature with an oven thermometer? Was your pan in the middle of the oven, or perhaps a little too close to the top rack? If you find they are browning too much but not yet cooked, simply place a loose sheet of foil overtop.
Genius! I have been experimenting and trying recipes for years trying to achieve these rolls.Maybe I got lucky, but these were the best I’ve ever made. Thank you, thank you!
You’re so welcome Sheila!
Made these this morning and they turned out excellent! Thank you for the recipe. Was wondering if you can bake these on parchment paper as I have a sticky messy pan.
Definitely Jennie! I love using parchment too!
I have made a lot of Cinnamon Rolls, but I will never try another recipe. THESE ARE THE BEST EVER! The dough is easy to work with. They rise beautifully and they taste even better! I would give them a 10 if it was possible.
I have never made Cinnamon Rolls before, but where I’m from there was a favorite bakery shoppe that sold very good rolls. They also added Raisins inside.
There’s was mine and my families favorite. Can’t find them here in this state.
I will have to try to make these. They look delicious. Thanks!!!
You’re welcome! You definitely can add raisins! Enjoy the cinnamon rolls Barb!
Followed the dough recipe exactly and turned out with a crumbly mess. I kneaded the heck out of it and it still wasn’t coming together.
We haven’t had the same issue, so I can’t say for sure what went wrong for you. When measuring the flour, did you scoop it with the measuring cup? This can add extra flour causing a crumbly dough. We use this method to measure flour. I hope that helps!
I always use this recipe but I make a few adjustments! First the flour is too much I do about 3.5 – 4 cups. I don’t even use a mixer, and I added the flour a 1/2 cup at a time when mixing. Additionally I proofed my dough over night in the fridge ! They turned out amazing. I want to try this but using cardamom, star anise, and other spices with a sweetened condensed milk glaze.
I am 71 years old. Lost my grandma’s recipe a few years bac and tried a few new ones these past few years. I made this for Thanksgiving and my daughter INSISTED that I make them again at Christmas, saying…”These are the best cinnamon rolls you have EVER EVER made. So, there you go. I added chopped pecans before rolling up and that was yummy. So, thank you for an incredible recipe that outshone even grandma’s. Truly…..these are the best I have ever made.
So glad your family loved these Suzanne! Merry Christmas!