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.
Like our recipes?
Follow us on Pinterest!
More Breakfast Rolls
- Pumpkin Cinnamon Rolls
- Easy Apple Cinnamon Rolls
- Baked Apple Pie Roll Ups (video)
- Orange Cinnamon Rolls
Recipe is slightly adapted from this copy cat version originally adapted from Allrecipes.com found here
I spread my dough out too thin! I believe I would’ve gotten a better result if I closely followed the directions. It was not soft and fluffy. It came out thin and stiff with over-caramelized sugar seeping out the bottom.
I probably added in more flour than necessary during the kneading process.
Oh no, I am sorry to hear that, Catherine! For best results we roll ours out into a 15″ x 12″ rectangle.
Good recipe
I thought that after 30 years of making cinnomon rolls I had the best recipe, until I triied this one.
Hands down the easiest and softest and most cinnamon flavored ever.
I made them the night before and put em in the fridge tilll morning. Followed the directions for getting them to rise and 22 min in the oven later we had cinnamon rolls that even my grown kids who can bake and cook loved, Even my wife said they were super.
U say “brush with milk” right before baking. Okkkk? I’m sorry, am I missing something? I don’t see any milk in the ingredient list besides when making the dough. How much? What kind?
Any milk will work just fine. I use whole milk since that is what is used earlier in the recipe. You want just a light brushing. I hope this helps Kalia!
hi, when I roll and cut them into 15 pieces, are they supposed to be squished into the pan together?
Hi Janet, the rolls should fit into a 9×13-inch pan. I do rows of 3 rolls x 5 rolls. There is a video in this recipe that you can watch to see how they are rolled and arranged. I hope that helps.