BEST Homemade Cinnamon Rolls

These are the absolutely dreamy cinnamon rolls you’ve been searching for—the gold standard that will spoil you forever! Each roll is fluffy, feather-light, and swirled with gooey brown sugar cinnamon, all draped under a blanket of rich cream cheese frosting. The aroma alone will have your whole house gathering in the kitchen.

This is my go-to crowd-pleaser for weekends, holidays, or anytime you crave something nostalgic, cozy, and show-stopping. These cinnamon rolls are surprisingly easy, with step-by-step instructions for bakery-style perfection every single time.

Inspired by family tradition and perfected over years, you’ll never look at store-bought rolls the same way again. Serve them fresh and warm, and watch them disappear—these are truly the BEST Homemade Cinnamon Rolls and your breakfast game-changer!

Why You'll Love This Recipe

• Unbelievably Soft & Fluffy: The dough bakes up tender and pillowy, never dry.
• Irresistible Cinnamon Swirl: Each bite is filled with sweet, buttery cinnamon sugar.
• Make-Ahead Friendly: Prep them the night before for effortless mornings.
• Bakery-Quality at Home: No special tools or skills required for amazing, professional results.

Key Ingredients for BEST Homemade Cinnamon Rolls

See recipe card below for full list of measurements, ingredients, and instructions.

Bread Flour

This gives your rolls their signature soft, chewy texture—far superior to all-purpose. For the BEST rise and fluff, spring for bread flour if you can, but all-purpose flour is a solid backup. If swapping, just know the rolls may be a touch less pillowy.

Instant Yeast

Yeast is the magic behind those airy, billowy spirals! I recommend instant or rapid-rise yeast, which doesn't require proofing. If you only have active dry yeast, just bloom it in your warm milk first (see instructions) before adding to the mix.

Whole Milk

Whole milk makes the dough rich, moist, and tender. Warm it just to the touch (about 110°F) so the yeast activates. You can use 2 percent milk, but skip skim milk for best flavor and texture. Dairy-free options like oat or almond milk also work for a lighter roll.

Unsalted Butter

Butter adds delicious richness to both the dough and the cinnamon filling. Use high-quality unsalted butter for best flavor, and let it come to room temperature so it mixes smoothly. In a pinch, salted butter works—just slightly reduce the added salt in the dough.

Brown Sugar

Brown sugar brings deep, caramel sweetness to the signature filling. Light or dark brown sugar both work great; dark gives even more bold molasses flavor. If you’re out, try coconut sugar for a subtle twist or use all granulated sugar in a pinch, though it won’t be quite as gooey.

Cream Cheese

A tangy cream cheese frosting takes these rolls over the top! Use full-fat block cream cheese for the thickest, creamiest icing. You can swap for whipped cream cheese or a simple vanilla glaze for a lighter finish.

Instructions for BEST Homemade Cinnamon Rolls

See recipe card below for full list of measurements, ingredients, and instructions.

Make the Dough

In the bowl of a stand mixer (or a large mixing bowl), add warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy. Add eggs, remaining sugar, softened butter, and salt. Mix in 3 cups of flour, then add more as needed, until a soft, slightly sticky dough forms.

Knead Until Smooth

Knead the dough with a dough hook (or by hand on a floured surface) for 6 to 8 minutes, until it’s smooth, elastic, and springs back when poked. Add an extra tablespoon or two of flour if it’s too sticky, but don’t overdo it—the dough should stay soft.

First Rise

Place dough in a greased bowl, turning to coat. Cover loosely with plastic wrap or a clean towel and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.

Roll and Fill

Punch down the risen dough. Turn it out onto a lightly floured surface and roll into a large rectangle (about 16x12 inches). Spread softened butter over the surface, sprinkle evenly with brown sugar and cinnamon.

Shape the Rolls

Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Slice into 12 even rolls using a sharp knife or dental floss for clean cuts.

Second Rise

Arrange rolls in a buttered 9x13-inch baking dish, leaving a bit of space between them to expand. Cover and let rise again until puffy, about 30 to 40 minutes. (For overnight rolls, cover tightly and refrigerate unbaked—see variations!)

Bake

Preheat oven to 350°F (175°C). Bake rolls uncovered for 23 to 28 minutes, until golden brown and the centers register 190°F. If they brown too quickly, tent loosely with foil during the last 10 minutes.

Make Cream Cheese Frosting

While rolls bake, beat together cream cheese and butter until creamy. Mix in powdered sugar, vanilla, and a pinch of salt. Spread over warm rolls so the frosting melts into all the cinnamon swirls.

Recipe Variations

Overnight Cinnamon Rolls

Want fresh rolls in the morning with zero stress? Prepare and shape your rolls the night before, then cover and refrigerate the pan overnight. In the morning, let them come to room temperature while the oven preheats, then bake as usual! Perfect for holidays or lazy weekend brunch.

Add Some Crunch

If you love a bit of texture, sprinkle 1/2 cup of chopped toasted pecans or walnuts over the cinnamon sugar filling before rolling up. They bake up toasty and delicious inside each swirl!

Orange Cinnamon Rolls

For a bright, citrusy twist, stir 1 tablespoon of fresh orange zest into your filling and add a little fresh orange juice into the cream cheese frosting. It’s an amazing flavor boost, especially for spring!

Dairy-Free Rolls

Swap out the milk and butter for your favorite non-dairy alternatives like almond milk and vegan butter, and use a plant-based cream cheese for the icing. The rolls are still beautifully soft and flavorful.

Maple Glaze Instead of Cream Cheese

Prefer a lighter, glaze-style finish? Drizzle your warm cinnamon rolls with maple glaze: whisk together 1 cup powdered sugar, 2 tablespoons pure maple syrup, and 1 tablespoon milk until smooth. Pour over the warm rolls and enjoy!

Serving Suggestions

Serve these BEST Homemade Cinnamon Rolls warm from the oven for absolute maximum gooey deliciousness! Pair them with strong, hot coffee or a creamy chai latte for the perfect breakfast or brunch. Add a little fresh fruit on the side, such as sliced strawberries or orange wedges, to balance the richness. For a festive touch, sprinkle a little extra ground cinnamon or chopped nuts over the frosted rolls.

Storage and Reheating

Leftover cinnamon rolls keep beautifully! Store them covered at room temperature for 1 day, or refrigerate for up to 4 days. To reheat, pop a roll in the microwave for about 15 to 20 seconds, or warm multiple rolls in a 300°F oven for 8 to 10 minutes. If you want to freeze, do so before frosting: tightly wrap the uniced rolls and freeze for up to 2 months. Thaw overnight in the fridge, warm, then frost with fresh icing.

Frequently Asked Questions About BEST Homemade Cinnamon Rolls (FAQ)

Q: Can I make these cinnamon rolls ahead of time?
A: Absolutely! After shaping, cover and refrigerate the unbaked rolls overnight. In the morning, let them come to room temperature and rise for about 45 minutes before baking.

Q: Do I need a stand mixer for this recipe?
A: Nope! You can mix and knead the dough by hand—just allow a little extra time and elbow grease for kneading until the dough is smooth and elastic.

Q: Can I freeze baked cinnamon rolls?
A: Yes! Bake and cool the rolls (without icing), then wrap well and freeze for up to 2 months. Reheat and frost just before serving for fresh-baked flavor.

These BEST Homemade Cinnamon Rolls are the ultimate treat—pillowy soft, gloriously gooey, and finished with rich cream cheese frosting. Give them a try and let your kitchen be filled with sweet, cinnamon-scented joy! I can’t wait to hear what you think, so leave a comment and a recipe rating below if you bake these beauties.