Few things beat the warm, sweet aroma of freshly baked cinnamon rolls filling your kitchen. This homemade cinnamon roll recipe delivers soft, gooey, bakery-style rolls with rich cinnamon-sugar filling and a creamy vanilla glaze on top. Whether you’re making them for a weekend brunch, a holiday breakfast, or just because, these cinnamon rolls will become your new favorite. The dough is soft and fluffy, the filling perfectly spiced, and the glaze irresistible. Don’t worry if you’re a beginner baker—this step-by-step guide will help you achieve perfect results every time. Let’s dive into the ultimate cinnamon roll experience!
Why You’ll Love This Cinnamon Roll Recipe
This cinnamon roll recipe checks all the boxes: soft texture, rich filling, and creamy icing. The dough is buttery and pillowy, yielding melt-in-your-mouth results. The filling has the perfect balance of cinnamon and brown sugar, offering that classic cozy flavor in every bite.
What truly sets this recipe apart is how easy it is to follow. Whether you’re baking for the first time or a seasoned pro, you’ll love how forgiving and flexible the dough is. Plus, the rolls stay soft for days—if they even last that long!
This recipe also skips shortcuts that compromise flavor, ensuring a bakery-quality treat that impresses every time. With a few simple pantry staples, you can create a crowd-pleasing breakfast or dessert that feels special without the hassle. Ideal for holidays, weekends, or even meal prep, these cinnamon rolls are a delightful addition to any table.
Ingredients You’ll Need
To make these irresistible cinnamon rolls from scratch, you’ll need a few simple ingredients:
For the Dough:
- 4 cups all-purpose flour (plus extra for kneading)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk (110°F)
- â…“ cup granulated sugar
- â…“ cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
For the Filling:
- ¾ cup brown sugar, packed
- 2 tbsp ground cinnamon
- â…“ cup unsalted butter, softened
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2–3 tbsp milk (for consistency)
These ingredients come together to form the perfect balance of softness, sweetness, and spice.
Nutrition Information (Per Cinnamon Roll)
- Calories: 370
- Carbohydrates: 48g
- Protein: 6g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 210mg
- Sugar: 22g
- Fiber: 1g
Note: Nutrition may vary based on portion size and ingredient brands.
Instructions
Finish: Spread icing over warm rolls and serve.
Prepare Dough: In a bowl, mix warm milk and yeast. Let sit for 5 minutes. Add sugar, melted butter, eggs, and salt. Stir in flour gradually. Knead until smooth. Cover and let rise 1 hour or until doubled.
Make Filling: Mix brown sugar and cinnamon. Roll out dough into a rectangle. Spread with softened butter, sprinkle sugar-cinnamon mixture evenly.
Roll and Slice: Roll dough tightly and cut into 12 even rolls using dental floss.
Second Rise: Place rolls in a greased pan, cover, and let rise for 30–45 minutes.
Bake: Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes or until golden brown.
Prepare Icing: Beat cream cheese and butter. Add powdered sugar, vanilla, and milk until smooth.
Top 5 Recipe Tips
- Use room temperature ingredients – This ensures even mixing and better dough texture.
- Don’t rush the rise – Let the dough double in size for fluffier cinnamon rolls.
- Roll the dough evenly – A consistent thickness prevents undercooked centers.
- Use dental floss to cut rolls – It gives cleaner, perfect spirals.
- Add icing while warm – It melts slightly into the rolls, creating a luscious glaze.
Make-Ahead Tips
Making cinnamon rolls in advance is a great way to save time. Once you’ve rolled and sliced the dough, place the rolls in a greased baking dish. Instead of baking immediately, cover the pan tightly with plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and let the rolls rise at room temperature for about an hour before baking.
You can also freeze unbaked rolls. After slicing, arrange them on a tray and freeze until solid, then transfer to a freezer bag. When ready to bake, thaw overnight in the fridge and let rise before baking.
Fully baked cinnamon rolls can also be stored in the fridge for up to 5 days or frozen for up to 2 months. Reheat in the microwave or oven before serving. This make-ahead method ensures you always have fresh cinnamon rolls ready when cravings strike.
Tips for Making Better Cinnamon Rolls
Get the Dough Right
For best results, knead the dough until smooth and elastic—about 8–10 minutes by hand or 5–6 minutes using a stand mixer. Don’t add too much flour; the dough should be slightly sticky but manageable.
Perfect the Rise
Let your dough rise in a warm, draft-free space. If your kitchen is cold, preheat your oven to 200°F for a minute, turn it off, and let the dough rise inside with the door closed. This helps the rolls turn out extra soft and fluffy.
Flavor Boosting
Enhance the filling by adding a pinch of nutmeg or orange zest for a unique twist. For deeper flavor, swap some of the milk in the dough with buttermilk. If you’re feeling adventurous, add chopped pecans or raisins to the filling. A little extra care in these steps makes a big difference in taste and texture.