Cinnamon Rolls

If you’re searching for absolutely dreamy, soft cinnamon rolls that ooze buttery cinnamon sugar and are topped with velvety cream cheese icing, you’ve just found your new favorite recipe!

These homemade cinnamon rolls are impossibly fluffy, tender, and melt in your mouth with every bite. The sweet, spiced filling creates irresistible swirls, while the simple glaze adds that bakery-style finish.

What I love most is how approachable and fun these are to make—even if you’re new to baking with yeast. They’re perfect for family brunches, holidays, or a cozy weekend breakfast. This is the recipe that always brings everyone to the kitchen, hot coffee in hand, ready to grab their slice of pure happiness!

Why You'll Love This Recipe

• Soft, pillowy texture – Every bite is tender and fluffy, just like a classic bakery cinnamon roll!
• Simple ingredients – You probably have everything you need in your pantry right now.
• Irresistibly gooey cinnamon swirl – The brown sugar and cinnamon blend turns sticky and delicious in the oven.
• Crowd-pleasing for any occasion – Perfect for holidays, brunches, or anytime you crave a sweet treat.

Key Ingredients for Cinnamon Rolls

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

All-Purpose Flour

This is the backbone of the rolls, giving them structure and just the right amount of chew. Use unbleached flour for the fluffiest results, and be sure to measure it carefully by spooning into a cup and leveling off. You can use bread flour for a slightly chewier roll, but all-purpose is classic.

Instant Yeast

Instant (or rapid-rise) yeast helps your dough rise quickly and consistently. It’s mixed right in with the flour, so you don’t have to activate it in water first. Active dry yeast works too, but will add a bit more rising time—just let it bloom in warm milk before mixing.

Whole Milk

Whole milk adds richness and softness to the dough. Warm it to just above body temperature (about 110°F) for the perfect rise. If needed, you can use 2 percent milk, or a dairy-free alternative like unsweetened almond milk for a lighter dough.

Unsalted Butter

Butter makes the dough tender and adds flavor while making the filling irresistibly gooey. Melt some for the dough, then have more at room temperature for spreading on the rolled dough. If you only have salted butter, just reduce the added salt in the recipe a touch.

Brown Sugar

Brown sugar, especially dark brown, melts into a sticky, caramel-like filling that defines cinnamon rolls. It balances the spice and creates pools of sugary goodness. Light brown sugar works in a pinch, or try coconut sugar for a different twist.

Instructions for Cinnamon Rolls

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

Make the Dough

Start by adding flour, instant yeast, sugar, and salt to a large mixing bowl. Whisk together. Pour in the warm milk, melted butter, and egg. Mix with a spatula or dough hook until a sticky dough forms.

Knead and Let Rise

Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic. If it’s too sticky, add a bit more flour. Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling

While the dough rises, stir together softened butter, brown sugar, and cinnamon to make a thick, spreadable paste. This will ensure every roll has that sweet, gooey swirl.

Shape and Slice the Rolls

Punch down the risen dough and roll it into a 14x18-inch rectangle on a floured surface. Spread the cinnamon sugar filling evenly all over, leaving a small border on one long side. Roll up tightly from the opposite side to form a long log. Cut into 8 even pieces using a sharp knife or dental floss for clean rolls.

Second Rise

Arrange the slices in a greased 9x13-inch baking dish, cut side up. Cover and let rise for 30-45 minutes, until puffy and nearly doubled.

Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 23-27 minutes, or until golden brown on top and cooked through. Don’t overbake—pull them when they just turn golden for the softest rolls.

Make the Icing

While the rolls bake, whip the cream cheese, softened butter, powdered sugar, vanilla, and pinch of salt together until smooth and creamy.

Frost and Serve

Spread the cream cheese icing generously all over the warm rolls. Enjoy immediately for maximum gooeyness!

Recipe Variations

Make It Overnight

Want fresh rolls in the morning with less fuss? After placing the cut rolls in your baking dish, cover tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for about 45 minutes before baking as usual.

Vegan Cinnamon Rolls

Swap the butter for a vegan spread, use plant-based milk, and replace the egg with 1/4 cup unsweetened applesauce. For the icing, simply use vegan cream cheese and plant butter.

Add Some Nuts or Raisins

Make your rolls extra special by sprinkling a handful of chopped pecans or walnuts—or plump golden raisins—over the filling before rolling up. It adds delightful crunch and flair!

Sticky Bun Style

For even more caramel yumminess, spread a layer of brown sugar and melted butter in the bottom of your pan before adding the rolls. Flip them out after baking for gooey “sticky bun” tops.

Serving Suggestions

These cinnamon rolls are perfect with a piping hot mug of coffee or tea. Serve them alongside fresh fruit or a breakfast casserole for a brunch feast. Scatter a few extra chopped nuts or a sprinkle of cinnamon on top for bakery-style flair!

Storage and Reheating

Store cooled rolls tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual rolls for 20-30 seconds or warm a whole pan in a 300°F oven for 10 minutes. To freeze, wrap unfrosted rolls tightly in plastic and foil; thaw and frost before serving for best texture.

Frequently Asked Questions About Cinnamon Rolls (FAQ)

Q: Can I make cinnamon rolls ahead of time?
A: Absolutely! Prepare the rolls through the shaping step, cover, and refrigerate overnight. In the morning, let them rise at room temperature before baking.

Q: Why are my cinnamon rolls dense, not fluffy?
A: Dense rolls are usually from adding too much flour or under-kneading. Make sure your dough is soft and elastic, and don’t overpack with flour.

Q: Can I freeze baked cinnamon rolls?
A: Yes! Freeze the unfrosted rolls, well wrapped, for up to 2 months. Thaw and reheat, then frost just before serving for best flavor.

Making these cinnamon rolls is pure comfort and joy—they fill your home with heavenly aromas and put smiles on every face. I hope you’ll give this recipe a try, savor every gooey bite, and let me know how they turn out in the comments or with a star rating below!