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
Don’t get me wrong, they taste good but I must be doing something wrong because they always come out dense and tough to eat.
If the rolls are coming out dense and/or tough, it is often due to too much flour. When measuring flour, be sure to lightly spoon it into the measuring cup and add just enough flour in step 5 so that it pulls away from the sides. I hope that helps.
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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!
absolutely perfect. taste wonderful and very easy to make. I’ll be making them again
Easy and delicious!
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!
Hi, can I freeze these before baking?
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!
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. : )
I am so happy to hear you love this recipe Lin! Thank you for sharing your tips and learnings!
Great recipe. They turned out great!
Can I use fresh yeast or instant?
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!
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.,
Can you put the dough in the refrigerator and finish the next day.
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!
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.
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!
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!
Thank you for your review Marlene! I am so glad you enjoyed this recipe!
These rolls were delicious!!! Turned out nice and soft. And I am not an experienced cinnamon roll maker.
Theses are melt in your mouth good! I couldn’t stop eating them! Definitely saving this recipe, thanks for sharing!
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?
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.
Are there any adjustments for high altitude?
I haven’t tried baking at high altitude so I can’t say for sure Karen. Maybe another reader can provide some insight.
These are Devine! I love the texture! My new go to!
Can I substitute brown sugar
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!
I intend to make these as directed but has anyone made these with gluten free flour?