The Best Cinnamon Rolls
These cinnamon rolls are soft, fluffy, and filled with a rich cinnamon sugar swirl, then topped with a creamy frosting. They’re the perfect homemade treat for breakfast, brunch, or special occasions.
If you love cozy baked treats like this, try this Cinnamon Roll Cake
Why You'll Love These Cinnamon Rolls
If you enjoy breakfast baking, you’ll also love this French Toast Casserole
Ingredients for Cinnamon Rolls
This recipe uses simple pantry ingredients to create soft, sweet rolls with a rich filling.
- All-Purpose Flour (3–4 cups). Forms the base of the dough for soft, fluffy rolls.
- Milk (1 cup, warm). Activates the yeast and creates a soft dough.
- Butter (½ cup, melted). Adds richness and flavor.
- Sugar (½ cup). Sweetens both the dough and filling.
- Eggs (2). Help create a soft, structured dough.
- Active Dry Yeast (2 ¼ tsp). Allows the dough to rise and become fluffy.
- Brown Sugar (1 cup). Creates the sweet, caramelized filling.
- Ground Cinnamon (2 tbsp). Adds warm spice and signature flavor.
- Cream Cheese (4 oz). Used for the frosting.
- Powdered Sugar (1 cup). Sweetens the frosting.
- Vanilla Extract (1 tsp). Enhances flavor.
How to Make Cinnamon Rolls
Prepare the dough
In a bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.Mix the dough
Add eggs, melted butter, and flour. Mix until a soft dough forms, then knead for 8–10 minutes.Let it rise
Cover and let the dough rise in a warm place for 1–1.5 hours until doubled in size.Make the filling
Mix brown sugar and cinnamon in a small bowl.Roll and fill
Roll out the dough into a rectangle, spread butter, and sprinkle the cinnamon sugar mixture evenly.Shape the rolls
Roll tightly into a log and slice into even rolls.- Second rise
Place rolls in a baking dish and let rise for 30–45 minutes. Bake
Bake at 350°F for 20–25 minutes until golden.Frost and serve
Spread cream cheese frosting over warm rolls and serve.
For more baked treats like this, explore these oven baked recipes
Tips for the Best Cinnamon Rolls
- Use warm (not hot) milk to activate yeast
- Don’t over-flour the dough
- Let the dough rise fully for the softest texture
- Roll tightly for defined swirls
- Frost while warm for best results
For more baking help, check out these cake baking tips
The Best Bakery-Style Cinnamon Rolls (Soft, Fluffy, and Gooey)
Ingredients
Dough
- 3½-4 cups all-purpose flour or bread
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast 1 packet
- 1 tsp salt
- ¾ cup warm whole milk (105℉-110)
- 2 large eggs room temperature
- ¼ cup unsalted butter softened at room temperature
Filling
- ½ cup unsalted butter softened
- ¾ cup packed dark brown sugar
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg optional
- ¼ tsp salt
Optional Gooey Hack
- ¼ cup warm heavy cream pour before baking
Cream Cheese Frosting
- 4 oz cream cheese softened
- 3 tbsp unsalted butter softened
- 1½ cup powdered sugar divided 1 cup and ½ cup
- ½ tsp vanilla extract
- 1-2 tbsp milk or cream to thin
Finishing Touches
- sea salt
Instructions
- You can also use a wooden spoon and a bowl instead of a standing mixer to mix your ingredients together. Then, use your hands to knead.
- Activate the yeast- In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let the mixture sit for about 5 minutes, until it looks slightly foamy on top. This indicates the yeast is active and ready to work.
- Whisk the melted butter and eggs into the yeast mixture.Add flour, salt, and nutmeg. Stir with a wooden spoon or dough hook until a soft dough begins to form.Knead for about 6–8 minutes until the dough becomes smooth and elastic. If it feels sticky, sprinkle in small amounts of flour until it becomes manageable but still soft.
- The first rise: Transfer the dough to a lightly greased bowl and cover loosely with a towel.Let it rise in a warm place for about 60–75 minutes, or until the dough has doubled in size.
- Roll the dough: Lightly flour a work surface and roll the dough into a rectangle about 10 x 16 inches.Spread the softened butter evenly across the surface, leaving a small border around the edges.
- Add the cinnamon filling: in a bowl, mix brown sugar, cinnamon, nutmeg, and salt.Sprinkle the mixture evenly over the buttered dough and gently press it down so it adheres.
- Roll and slice: Starting with the long edge, tightly roll the dough into a log.Using unflavored dental floss or a sharp knife, slice the log into 12 even rolls.
- Place the rolls into a greased 9x13 baking dish or large round baking pan. Leave a little space between each roll so they can expand as they rise.Cover and allow them to rise again for 30–40 minutes, until they look puffy.
- Preheat the oven to 350°F.Bake the rolls for 22–25 minutes, until the tops are lightly golden and the centers are fully baked.The rolls should look fluffy and slightly caramelized where the filling bubbles up.
For The Glaze
- In a bowl, beat cream cheese and butter until smooth.Add powdered sugar and vanilla, then mix until creamy. Add milk a little at a time until the glaze reaches a thick but spreadable consistency.
- Spread the glaze over the warm cinnamon rolls so it melts into the swirls.Finish with a light sprinkle of flaky sea salt for contrast and depth.Serve warm for the ultimate gooey bakery experience.
Notes
Nutrition Information (Estimated)
Per roll (1 of 12) Calories: 390Carbohydrates: 54g
Protein: 7g
Fat: 16g
Saturated Fat: 9g
Sugar: 28g
Fiber: 2g
Sodium: 230mg Nutrition values are estimates and may vary depending on ingredients used.
Frequently Asked Questions
Can I make cinnamon rolls without yeast?
Yes, cinnamon rolls can be made without yeast using baking powder, but the texture will be different. Yeasted cinnamon rolls are softer and fluffier because they rise over time. If using a no-yeast version, bake immediately at 350°F for about 20 minutes and expect a more biscuit-like texture.
How long do cinnamon rolls last in the fridge?
Cinnamon rolls last in the fridge for up to 4 days when stored in an airtight container. Let the cinnamon rolls cool completely before refrigerating. Reheat in the microwave for 20–30 seconds or in the oven at 300°F until warm.
Can I freeze cinnamon rolls after baking?
Yes, cinnamon rolls freeze well for up to 3 months. Allow the cinnamon rolls to cool completely, then wrap tightly or store in a freezer-safe container. Thaw overnight and reheat at 325°F for 10–15 minutes before serving.
Can I make cinnamon rolls ahead of time?
Yes, cinnamon rolls can be prepared the night before and refrigerated before the second rise. In the morning, let them sit at room temperature for 30–45 minutes, then bake at 350°F for 20–25 minutes.
Can I make cinnamon rolls dairy-free?
Yes, cinnamon rolls can be made dairy-free by using plant-based butter, milk, and cream cheese alternatives. Choose unsweetened versions for best results. The texture remains soft and fluffy when substitutions are used correctly.
Why are my cinnamon rolls dense instead of fluffy?
Cinnamon rolls turn out dense when the dough doesn’t rise long enough or the yeast is inactive. Make sure the yeast is fresh and the dough doubles in size during rising. Let the rolls proof fully before baking for a light texture.
Can I make cinnamon rolls without a stand mixer?
Yes, cinnamon rolls can be made by hand without a stand mixer. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. A mixer helps, but hand kneading works just as well.
What should I serve with cinnamon rolls?
Cinnamon rolls pair well with coffee, milk, or fresh fruit. The sweetness of cinnamon rolls is balanced by something light or slightly bitter. Serve with berries or a protein-rich side for a complete breakfast.
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