The Ultimate Homemade Cinnamon Rolls Recipe: Soft, Fluffy, and Irresistibly Delicious
There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your kitchen on a lazy weekend morning. These homemade cinnamon rolls are soft, pillowy, and generously swirled with a buttery cinnamon-sugar filling, then topped with a luscious cream cheese frosting that melts into every nook and cranny. Whether you’re planning a special breakfast, hosting a brunch gathering, or simply want to treat your family to something extraordinary, this cinnamon roll recipe delivers bakery-quality results right from your own oven.
Perfect for holidays like Christmas morning, Easter brunch, Mother’s Day breakfast, or any day you want to make special, these cinnamon rolls are surprisingly achievable for home bakers. While they do require a bit of patience for the dough to rise, the actual hands-on time is minimal, and the results are absolutely worth it. Serve them warm from the oven when the frosting is melty and gooey, alongside hot coffee or cold milk, and watch them disappear within minutes.
History / Background
Cinnamon rolls, also known as cinnamon buns or cinnamon swirls, have a rich history that spans several cultures and centuries. While the exact origin is debated, sweet yeast breads with spice fillings have been enjoyed across Europe for hundreds of years. The modern cinnamon roll as we know it in America is believed to have Scandinavian roots, particularly from Sweden where “kanelbulle” (cinnamon buns) are a beloved national treasure, even celebrated with their own day—Kanelbullens dag—on October 4th.
Swedish immigrants brought their baking traditions to America in the late 19th and early 20th centuries, where the recipe evolved to become sweeter and more indulgent. The addition of cream cheese frosting is distinctly American, transforming the traditionally less-sweet Swedish bun into the decadent breakfast treat we crave today. In the 1980s, cinnamon rolls gained massive popularity with the rise of mall food courts and chains like Cinnabon, which elevated the humble cinnamon roll to iconic status.
Today, homemade cinnamon rolls represent comfort, tradition, and the joy of scratch baking. They’re a labor of love that brings families together in the kitchen and creates memories that last far beyond breakfast. The recipe has been adapted countless ways—from overnight versions to quick variations—but the classic homemade cinnamon roll remains a cherished recipe passed down through generations.
Why You’ll Love This Recipe
This homemade cinnamon roll recipe strikes the perfect balance between impressive results and achievable techniques. The dough is enriched with butter, eggs, and milk, creating rolls that stay soft for days (if they last that long!). Unlike some recipes that can be dense or dry, these cinnamon rolls are tender and fluffy with just the right amount of chew.
Here’s why this recipe will become your go-to:
- Foolproof dough that’s easy to work with, even for beginners
- Make-ahead friendly – prepare the night before and bake fresh in the morning
- Bakery-quality texture with soft, pillowy layers that pull apart beautifully
- Perfectly balanced sweetness – not too sweet, with warm cinnamon flavor in every bite
- Incredible cream cheese frosting that’s smooth, tangy, and utterly irresistible
- Feeds a crowd – makes 12 generous rolls perfect for family gatherings
- Room temperature rising – no special equipment needed
- Customizable – easy to adjust sweetness, add nuts, or try flavor variations
- Budget-friendly – uses simple pantry staples you likely already have
- Impressive presentation – looks like you spent hours at a fancy bakery
Ingredient Notes
For the Dough:
- Whole Milk – Provides richness and helps create tender rolls. Warm it to 110°F to activate the yeast properly. Can substitute with 2% milk, but whole milk gives the best texture.
- Active Dry Yeast – The leavening agent that makes the dough rise and creates that fluffy texture. Make sure it’s fresh (check the expiration date) for best results. Can substitute instant yeast in equal amounts.
- Granulated Sugar – Feeds the yeast and adds subtle sweetness to the dough. Essential for proper rising.
- Butter (melted) – Adds richness, flavor, and keeps the rolls moist. Use unsalted butter so you can control the salt level.
- Eggs – Provide structure, richness, and help create that beautiful golden color. Use room temperature eggs for better incorporation.
- All-Purpose Flour – The foundation of your dough. Measure carefully using the spoon-and-level method to avoid dense rolls.
- Salt – Enhances all the flavors and strengthens the gluten structure.
For the Filling:
- Brown Sugar – Creates that classic caramelized sweetness. Dark brown sugar gives deeper flavor, light brown is more subtle.
- Ground Cinnamon – The star of the show! Use fresh cinnamon for the most aromatic results. Saigon cinnamon is especially flavorful.
- Butter (softened) – Needs to be spreadable but not melted, so it stays put when rolled.
For the Cream Cheese Frosting:
- Cream Cheese – Must be full-fat and softened to room temperature for smooth frosting. Don’t use whipped or low-fat versions.
- Butter (softened) – Adds richness and helps the frosting spread easily.
- Powdered Sugar – Creates that classic sweet frosting. Sift it if lumpy.
- Vanilla Extract – Adds depth and rounds out the sweetness.
- Milk – Thins the frosting to your desired consistency.
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Wooden spoon or Danish dough whisk
- Stand mixer with dough hook (optional but helpful)
- Clean kitchen towels
- Rolling pin
- 9×13-inch baking dish
- Small bowls for melted butter and filling
- Offset spatula or butter knife
- Sharp knife or dental floss (for cutting rolls)
- Electric hand mixer (for frosting)
- Instant-read thermometer (for checking milk temperature)
The Ultimate Homemade Cinnamon Rolls Recipe: Soft, Fluffy, and Irresistibly Delicious
Soft, fluffy homemade cinnamon rolls with a buttery cinnamon-sugar swirl and rich cream cheese frosting. This bakery-style recipe is perfect for weekend breakfasts, holiday mornings, or anytime you want to impress with fresh-baked goodness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough:
- 1 cup whole milk, warmed to 110°F
- 2¼ teaspoons (1 packet) active dry yeast
- ½ cup granulated sugar, divided
- 6 tablespoons unsalted butter, melted
- 2 large eggs, room temperature
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
For the Filling:
- ¾ cup packed light brown sugar
- 2½ tablespoons ground cinnamon
- 6 tablespoons unsalted butter, softened
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk
- Pinch of salt
Instructions
- Activate the Yeast: In a large mixing bowl, combine warm milk (110°F), yeast, and 1 tablespoon of the sugar. Whisk gently and let sit for 5-10 minutes until foamy. If it doesn’t foam, your yeast is dead—start over with fresh yeast.
- Make the Dough: Add the remaining sugar, melted butter, and eggs to the yeast mixture. Whisk until combined. Add 3½ cups of flour and salt. Stir with a wooden spoon until a shaggy dough forms.
- Knead the Dough: Turn dough onto a floured surface and knead for 8-10 minutes, adding remaining flour as needed, until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 5-6 minutes. The dough should be soft and slightly tacky but not sticky.
- First Rise: Place dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free place for 1-1½ hours, until doubled in size.
- Prepare the Filling: While dough rises, mix brown sugar and cinnamon in a small bowl. Make sure the butter is soft and spreadable.
- Roll Out the Dough: Punch down the risen dough and turn it onto a lightly floured surface. Roll into an 18×12-inch rectangle, with the long side facing you. Keep the thickness even throughout.
- Add the Filling: Spread the softened butter evenly over the dough, leaving a ½-inch border along the top edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, pressing gently so it adheres.
- Roll and Cut: Starting from the long side closest to you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal pieces (about 1½ inches each).
- Second Rise: Grease a 9×13-inch baking dish. Arrange the rolls cut-side up in the pan, spacing them slightly apart. Cover with a towel and let rise for 30-45 minutes until puffy and touching each other.
- Bake: Preheat oven to 350°F. Bake rolls for 22-27 minutes, until golden brown on top and cooked through. The internal temperature should reach 190°F. Don’t overbake or they’ll dry out.
- Make the Frosting: While rolls bake, beat cream cheese and butter with an electric mixer until smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, salt, and 2 tablespoons milk. Beat until smooth, adding more milk if needed for spreadable consistency.
- Frost and Serve: Let rolls cool in the pan for 5-10 minutes. Spread frosting generously over warm rolls. Serve immediately while warm and gooey.
Notes
- Don’t skip warming the milk to 110°F—too hot kills the yeast, too cold won’t activate it
- Room temperature ingredients blend more easily and create better texture
- Dental floss cuts cleaner than a knife and prevents squishing the rolls
- For extra gooey rolls, frost while they’re still warm so the frosting melts slightly
- Dough can be refrigerated overnight after shaping for fresh morning baking
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 485
- Sugar: 24g
- Sodium: 285mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
Tips & Variations
Flavor Variations:
- Apple Cinnamon Rolls – Add 1 cup finely diced apples to the filling and a pinch of nutmeg
- Pumpkin Cinnamon Rolls – Replace ½ cup milk with pumpkin puree and add pumpkin pie spice to filling
- Maple Pecan – Sprinkle chopped pecans over filling and use maple cream cheese frosting (substitute maple syrup for vanilla)
- Orange Rolls – Add orange zest to dough and use orange cream cheese frosting
- Chocolate Cinnamon Rolls – Add ½ cup mini chocolate chips to the filling
- Caramel Pecan Sticky Buns – Pour caramel sauce in bottom of pan, add pecans, flip rolls after baking
Customization Options:
- Make them smaller (16 rolls) for more servings
- Use half whole wheat flour for heartier texture
- Reduce sugar in filling by ¼ cup for less sweet rolls
- Add ½ teaspoon cardamom to the filling for Swedish-style buns
- Try cream cheese frosting alternatives: vanilla glaze, brown butter icing, or simple powdered sugar glaze
Dietary Modifications:
- Dairy-Free: Use plant-based milk, vegan butter, and dairy-free cream cheese
- Egg-Free: Substitute with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- Reduced Sugar: Cut filling sugar to ½ cup and use less frosting
Pro Chef Tips
Temperature Matters: The ideal environment for rising dough is 75-80°F. If your kitchen is cold, turn your oven on for 1 minute, turn it off, then place the covered bowl inside for rising.
The Windowpane Test: To check if your dough is properly kneaded, stretch a small piece between your fingers. If it stretches thin enough to see light through without tearing, you’re done kneading.
Even Baking Secret: Rotate your pan halfway through baking for evenly golden rolls, especially if your oven has hot spots.
Frosting Technique: For the best distribution, frost the rolls while they’re still quite warm. The frosting will melt slightly and seep into all the crevices, creating that signature gooey texture. If you prefer thicker frosting that stays on top, wait until rolls are just warm.
Professional Cutting Method: Use unwaxed, unflavored dental floss for the cleanest cuts. Slide it under the log, cross the ends over the top, and pull tight. This prevents squishing the rolls and keeps the spiral intact.
Butter Distribution: Make sure your butter for the filling is soft enough to spread but not melted. Melted butter will run out during rolling, while too-firm butter will tear the dough.
Moisture Retention: Place a piece of foil loosely over the rolls if they’re browning too quickly in the last few minutes of baking. This prevents over-browning while the interior finishes cooking.
Common Mistakes to Avoid
1. Using Water That’s Too Hot or Too Cold
Water above 120°F kills yeast; below 100°F won’t activate it properly. Always use a thermometer and aim for 110°F for perfect activation. If your yeast mixture doesn’t get foamy after 10 minutes, start over.
2. Adding Too Much Flour
The biggest mistake beginners make! Dough should be soft and slightly tacky. If you add too much flour, your rolls will be dense and heavy. Add flour gradually and stop when the dough is workable but still soft.
3. Not Letting the Dough Rise Long Enough
Rushing the rising process results in dense, tough rolls. The dough should truly double in size—be patient! If your kitchen is cold, rising will take longer. Use the poke test: gently press your finger into the dough; if the indentation remains, it’s ready.
4. Overbaking
Cinnamon rolls continue cooking from residual heat after you remove them from the oven. Take them out when they’re just golden brown, even if they look slightly underdone in the center. They’ll firm up as they cool. Overbaked rolls are dry and disappointing.
5. Rolling Too Loosely or Too Tightly
Roll the dough firmly but not super tight. Too loose and your rolls will unravel; too tight and they won’t rise properly during the second rise. Aim for snug but not strangled.
6. Using Cold Ingredients
Cold eggs, milk, and butter don’t incorporate well and can slow yeast activity. Always bring ingredients to room temperature for best results and proper rising.
Storage & Meal Prep
Room Temperature Storage:
Store frosted or unfrosted cinnamon rolls in an airtight container at room temperature for up to 2 days. If frosted, they’ll stay softer. Reheat individual rolls in the microwave for 15-20 seconds.
Refrigerator Storage:
Frosted rolls can be covered tightly with plastic wrap or transferred to an airtight container and refrigerated for up to 5 days. The texture will firm up slightly in the fridge. For best results, let come to room temperature or warm gently before serving.
Reheating Instructions:
- Microwave: Heat individual rolls for 15-20 seconds until warm
- Oven: Wrap rolls in foil and warm at 300°F for 10-12 minutes
- Air Fryer: Heat at 300°F for 3-4 minutes for slightly crispy edges
Best Practices:
Store frosting separately if you want to keep rolls for more than 2 days, then frost just before serving. Unfrosted rolls stay fresh longer and freeze better.
Make-Ahead & Freezer Notes
Overnight Method (Most Popular):
After cutting and arranging rolls in the pan for the second rise (step 9), instead of letting them rise, cover tightly with plastic wrap and refrigerate overnight (up to 16 hours). In the morning, remove from fridge and let sit at room temperature for 30-45 minutes while you preheat the oven. They’ll puff up slightly as they warm. Bake as directed.
Freeze Unbaked Rolls:
After cutting and arranging in a disposable aluminum pan, cover tightly with plastic wrap, then aluminum foil. Freeze up to 2 months. When ready to bake, thaw in refrigerator overnight, then let rise at room temperature for 45-60 minutes before baking.
Freeze Baked Rolls:
Let baked rolls cool completely without frosting. Wrap individual rolls in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw at room temperature or microwave from frozen (30-45 seconds). Make fresh frosting or freeze frosting separately in a freezer bag.
Freezing Frosted Rolls:
Flash-freeze frosted rolls on a baking sheet for 1 hour, then transfer to a freezer bag. This prevents the frosting from sticking. Thaw at room temperature for best texture.
Reheating Frozen Rolls:
For best results, thaw overnight in the refrigerator, then warm in a 300°F oven for 8-10 minutes. Microwave works in a pinch but oven reheating gives better texture.
Serving Suggestions
Cinnamon rolls are incredibly versatile and can be served in many delicious ways:
Classic Breakfast/Brunch Spread:
Serve warm cinnamon rolls alongside crispy bacon, scrambled eggs, fresh fruit salad, and hot coffee or orange juice. This creates a balanced sweet-and-savory breakfast that’s perfect for weekend mornings or holiday gatherings.
Beverages:
- Hot coffee (the classic pairing)
- Cold milk (especially loved by kids)
- Hot chocolate or mocha
- Chai latte or spiced tea
- Freshly squeezed orange juice
- Vanilla or caramel latte
Additional Breakfast Items:
Pair with sausage links, hash browns, Greek yogurt parfaits, fresh berries, or a light green salad for brunch. The richness of cinnamon rolls balances well with fresh, light sides.
Dessert Presentation:
Warm a cinnamon roll and serve with a scoop of vanilla ice cream, drizzle with caramel sauce, or serve alongside warm apple cider for a cozy fall dessert.
Party Presentation:
Cut rolls into smaller portions and serve on a decorative platter as part of a breakfast buffet or dessert table. They’re perfect for potlucks, baby showers, birthday brunches, or Christmas morning.
FAQs Section
Can I make these cinnamon rolls without a stand mixer?
Absolutely! While a stand mixer makes kneading easier, you can easily make these by hand. Mix the dough ingredients in a bowl, then knead on a floured surface for 8-10 minutes until smooth and elastic. It’s a great arm workout and many bakers prefer the hands-on approach.
Why didn’t my dough rise?
The most common causes are: dead yeast (check expiration dates), water temperature too hot or cold (must be 110°F), or a too-cold environment. Your kitchen should be draft-free and around 75-80°F. Try the oven trick: turn oven on for 1 minute, turn off, then place covered dough inside.
Can I use instant yeast instead of active dry yeast?
Yes! Use the same amount of instant yeast, but you can skip the activation step. Mix it directly with the dry ingredients, then add warm milk and other wet ingredients. Rising times remain the same.
How do I know when the rolls are done baking?
The tops should be golden brown and the internal temperature should reach 190°F when checked with an instant-read thermometer. The rolls should spring back lightly when touched. Remember, they’ll continue cooking slightly after removal, so don’t overbake.
Can I reduce the sugar in this recipe?
You can reduce the sugar in the filling to ½ cup without major issues, though the filling will be less sweet and caramelized. Don’t reduce the sugar in the dough below ¼ cup, as it feeds the yeast and affects rising. You can also make less frosting or use a simple glaze instead.
Why are my cinnamon rolls dense and not fluffy?
Common causes include: too much flour (dough should be soft and slightly tacky), not kneading enough (dough needs proper gluten development), insufficient rising time (dough must double), or old yeast. Make sure to measure flour correctly using the spoon-and-level method.
How can I make cinnamon rolls in the morning without waking up early?
Use the overnight method! Prepare the rolls through step 9, then cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes while preheating the oven, then bake. You’ll have fresh cinnamon rolls with minimal morning effort.
Conclusion
There’s truly something magical about homemade cinnamon rolls fresh from the oven—that incredible aroma, the soft pull-apart texture, the sweet cinnamon swirls, and that generous cream cheese frosting melting into every layer. While they do require some time and patience, the process is surprisingly straightforward, and the results are absolutely show-stopping. These cinnamon rolls taste like they came from a fancy bakery, yet they’re made with simple ingredients you probably already have in your kitchen.
Whether you’re making these for a special holiday breakfast, a lazy Sunday morning, or just because you’re craving something extraordinary, this recipe delivers every single time. The best part? You can make them ahead, customize the flavors, and adjust the sweetness to suit your family’s preferences. Once you master this recipe, you’ll find yourself making these beauties again and again.
So grab your apron, clear some counter space, and get ready to fill your home with the most amazing scent imaginable. Your family will be absolutely thrilled, and you’ll feel like a baking superstar. Don’t forget to take plenty of photos before these disappear—they won’t last long!
