This cinnamon roll recipe makes rolls that are fluffy and delicious. Soft dough is filled with sweet cinnamon sugar, rolled up, and baked to perfection. Top it off with a cream cheese frosting for the perfect bite!
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Holly’s Recipe Highlights
Although they take a bit of time, homemade cinnamon rolls are easy to make so don’t be intimidated by the yeast.
- Flavor: Soft, fluffy dough is rolled with brown sugar and cinnamon for a sweet, sticky center and lightly golden buttery edges.
- Recommended Tools: A stand mixer makes kneading simple, but the dough can be mixed by hand or even in a bread machine.
- Yield: Makes 15 generously sized rolls, perfect for sharing.
- Serving Suggestions: Serve these for a special breakfast with complementary main dishes like this overnight breakfast casserole.
- Freezing: Freeze baked rolls before frosting. Warm them up in the microwave and enjoy warm and soft cinnamon rolls anytime.
Ingredient Notes
- Yeast: If the yeast doesn’t foam in step 2, your buns will not rise. Instant yeast has not been tested in this recipe.
- Dairy: Whole milk and butter add richness and keep the dough tender. If salted butter is used, use less salt in the dough.
- All-purpose flour: Be sure to use the spoon and level measure method to avoid dense rolls. Use bread flour for even softer rolls.
- Cinnamon Sugar Filling: The filling for these cinnamon buns is a mixture of brown sugar and ground cinnamon. You can use dark or light brown sugar.
How to Make Cinnamon Rolls
- Proof the yeast: Combine the yeast with warm water and sugar (recipe below). The mixture should become foamy.
- Prepare the dough: Warm the milk and butter in a separate bowl. Add the remaining dough ingredients, including the yeast mixture, and knead the dough until smooth.
- Rise: Place it in a warm place for about an hour or until doubled in size.
- Add filling: Roll the dough into a rectangle, spread with butter, and sprinkle with cinnamon and brown sugar. Then, roll the dough again and cut it.
- Bake: Place the rolls in a prepared baking pan 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!
Pro Tips for Perfect Rolls
- Ensure all ingredients are at room temperature.
- If the yeast does not foam in step 2, it should be replaced with new yeast.
- Add flour to the dough gradually; the less flour, the softer the rolls.
- If your kitchen is cool, let the dough rise near a warm oven.
- Lightly cover the dough with a kitchen towel while it rises.
- If the rolls brown too quickly, cover them loosely with foil to prevent them from getting too dark
Make-Ahead and Overnight Option
Perfect for Christmas morning or any holiday, these are the best cinnamon rolls ever, and they can be made ahead of time.
- Cover the prepared cinnamon rolls in a greased 9×13-inch dish with plastic wrap and refrigerate for up to 24 hours.
- When you’re ready to bake the rolls the next morning, remove them from the fridge and remove the plastic wrap. With the oven off, cover the rolls with a clean kitchen towel and place a bowl or pan of very hot water in the oven for the first 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. The hot water will help to create steam and keep the rolls soft and fluffy as they bake.
- Bake according to the recipe instructions.
Storage and Leftovers
- Store baked cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Warm the individual rolls in the microwave for 10 to 15 seconds to soften, for the perfect fluffy cinnamon rolls to start a slow weekend morning. Enjoy with a cup of coffee.
- To freeze, skip the frosting, wrap baked and cooled rolls tightly, and place them in the freezer for up to 2 months. Thaw at room temperature and frost them just before serving.
Cozy and Sweet Brunch Recipes
Did you enjoy this Cinnamon Roll Recipe? Leave a rating and comment below.
Equipment
- Stand Mixer with dough hook (optional)
Ingredients
- ¼ cup warm water
- 1 package active dry yeast or 2¼ teaspoons
- ¾ cup whole milk
- ⅓ cup unsalted butter
- ⅓ cup granulated sugar plus 1 teaspoon
- ½ teaspoon salt
- 3¾ to 4¼ cups all purpose flour divided
- 2 eggs room temperature
Filling
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- 2 tablespoons cinnamon
Frosting
- 1½ 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 x13 dish and set aside.
- Combine warm water, yeast, and 1 teaspoon of white sugar in a small bowl. Let the mixture rest for 7 to 10 minutes or until it becomes foamy*.
- In a medium saucepan, combine the milk, butter, remaining white sugar, and salt. Heat the mixture to 120 to 130°F with a thermometer.
- Attach a dough hook to a stand mixer and add 2 cups of flour. Add the eggs, warm milk mixture, and the yeast mixture. Mix on medium-low speed until combined.
- Turn the mixer to medium speed and add the flour, ½ cup at a time, until the dough forms a soft ball that pulls away from the sides of the bowl. You may not need all of the flour.
- Remove the dough from the bowl and knead it on a lightly floured surface until it is smooth and elastic (about 8 minutes).
- Grease a large bowl and add the dough. Lightly cover it with a kitchen towel and let it rest in a warm place for 1 hour or until it has doubled in size.
- Turn the dough onto a lightly floured surface, and with a rolling pin, roll it out into a 15 x 12-inch rectangle.
- Spread butter on the dough and sprinkle the brown sugar and cinnamon on top. Roll the dough tightly, starting on the long side. Using a sharp knife or dental floss, cut the log into 15 even pieces and place them in the prepared pan.
- Cover rolls with a kitchen towel and let them rise for 30 to 45 minutes. Preheat oven to 375°F.
- Brush rolls with milk if desired and bake for 20-25 minutes.
- To prepare the frosting, while the rolls are baking, combine powdered sugar, cream cheese, butter, vanilla, and salt with a hand 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 the yeast does not foam, it should be replaced with fresh yeast.
- Knead by Hand: If you do not have a stand mixer, you can still make this dough by hand. Start by stirring in as much flour as you can with a spoon, then switch to mixing it in by hand. When the dough is no longer too sticky, move it to a lightly floured counter and knead until it becomes smooth and elastic, which usually takes about 10 to 12 minutes.
- Bread Machine: You can make this dough in a bread machine. Add the dough ingredients in the order your machine lists and set it to the dough cycle. When the cycle is done, let the dough rest for 10 minutes, then continue with the recipe as directed.
- Cutting the Rolls: When the dough is rolled into a long log, you can slice the rolls with plain dental floss instead of a knife to keep each piece even. Slip the floss under the log and bring the ends up and over the top. Pull the ends in opposite directions so the floss moves cleanly through the dough. This method helps keep each roll neat and keeps the shape steady as you cut.
- After shaping, place the rolls in the prepared pan. Cover with plastic wrap and refrigerate for up to 24 hours. When ready, remove the wrap and put the pan in a turned-off oven. Set a bowl of very hot water beside the rolls and let them rise for about 45 minutes or until doubled.
- To bake, take the rolls out of the oven, leave the water inside, and preheat the oven as directed. Return the rolls to the oven and bake as the recipe states. The steam helps keep the rolls light as they bake.
Nutrition Information
Calories: 398 | Carbohydrates: 57g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 141mg | Potassium: 103mg | Fiber: 2g | Sugar: 31g | Vitamin A: 566IU | Vitamin C: 0.04mg | 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.
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!