Homemade Cinnamon Rolls: Soft, Gooey, and Perfect Every Time

About This Recipe

These homemade cinnamon rolls are soft, fluffy, and layered with a buttery cinnamon-sugar swirl. Topped with a silky cream cheese frosting, they’re everything you want from a bakery-style roll—but better, because you made them yourself.

Perfect for weekend brunches, holiday mornings, or anytime you want to impress your family and friends, this recipe is beginner-friendly and results in pillowy cinnamon rolls that pull apart beautifully.

Why You’ll Love These Cinnamon Rolls

Unlike store-bought versions, these rolls are made with simple ingredients and taste like a hug in every bite. Here’s why they stand out:

- Ultra-soft dough that stays moist - Perfect balance of cinnamon and sugar - Homemade cream cheese frosting that melts over warm rolls - Freezer-friendly and can be made ahead - Satisfying to make from scratch

Ingredients

For the Dough:

- 1 cup warm milk (about 110°F) - 2¼ teaspoons active dry yeast (1 packet) - ⅓ cup granulated sugar - 2 eggs, room temperature - 6 tablespoons unsalted butter, melted - 4½ cups all-purpose flour - 1 teaspoon salt

For the Cinnamon Filling:

- ¾ cup packed brown sugar - 2 tablespoons ground cinnamon - 6 tablespoons unsalted butter, softened

For the Cream Cheese Frosting:

- 4 ounces cream cheese, softened - ¼ cup unsalted butter, softened - 1½ cups powdered sugar - ½ teaspoon vanilla extract - 1–2 tablespoons milk (as needed for consistency)

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large bowl or stand mixer, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. This step ensures the yeast is active and ready to rise.

Step 2: Mix the Dough

Add eggs and melted butter to the yeast mixture and stir to combine. Slowly add flour and salt, mixing until the dough begins to pull away from the bowl. Knead the dough for 5–8 minutes (by hand or with a dough hook) until smooth and elastic.

Step 3: First Rise

Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 4: Make the Filling

While the dough is rising, mix together brown sugar and cinnamon in a bowl. Set aside the softened butter separately—you’ll spread this directly on the rolled-out dough later.

Step 5: Roll and Fill

Once risen, punch down the dough and roll it out on a lightly floured surface into a 16x12 inch rectangle. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture generously on top.

Step 6: Roll Up and Slice

Roll the dough tightly from the long side into a log. Slice into 12 even rolls using a sharp knife or unflavored dental floss. Place the rolls into a greased 9x13 inch baking dish.

Step 7: Second Rise

Cover the rolls and let them rise for 30–45 minutes until puffy. Preheat the oven to 350°F during this time.

Step 8: Bake

Bake for 20–25 minutes, or until the tops are golden brown. Be careful not to overbake—center rolls should be soft but not raw.

Step 9: Make the Frosting

While the rolls cool slightly, beat together cream cheese, butter, powdered sugar, vanilla, and milk until smooth and spreadable. Frost the rolls while they’re still warm so the frosting melts into every crevice.

Serving Ideas

Cinnamon rolls are best enjoyed warm, fresh from the oven. Here are some ways to serve them:

- With hot coffee or chai latte for breakfast - As a dessert with vanilla ice cream - With berries or fruit compote for brunch - Lightly reheated with a pat of butter the next day

Make-Ahead and Freezing Tips

You can prepare these cinnamon rolls in advance to make mornings easier:

- After shaping and placing in the pan, cover tightly and refrigerate overnight. Let them come to room temperature and rise slightly before baking in the morning. - Fully baked rolls can be cooled, wrapped, and frozen for up to 2 months. Defrost overnight and reheat in the oven. - Frosting can be made ahead and stored in the fridge. Let it come to room temperature before spreading.

Flavor Variations

This base recipe is incredibly versatile. Try one of these fun variations:

- Add chopped pecans or walnuts to the filling - Mix orange zest into the frosting for brightness - Use maple syrup in the icing for a fall twist - Swap cinnamon with cardamom for a Scandinavian flavor - Add raisins or currants soaked in rum for a holiday version

Frequently Asked Questions

Can I use instant yeast instead of active dry?

Yes. If using instant yeast, you can skip the activation step and mix it directly into the flour. However, letting it bloom in warm milk still boosts flavor.

What if I don’t have cream cheese for the frosting?

You can use a simple vanilla glaze made from powdered sugar, milk, and vanilla extract. It’s lighter but still complements the rolls well.

How do I know when they’re done baking?

The tops should be lightly golden. Insert a toothpick in the center—it should come out with moist crumbs but not raw batter.

Why are my rolls dry?

Overbaking is the most common reason. Bake only until just golden. Also, be sure to cover them while they cool to lock in moisture.

Final Thoughts

There’s something deeply comforting about the smell of cinnamon rolls baking in the oven. They’re warm, rich, soft, and perfect for sharing—or savoring all to yourself. Whether you’re making them for the first time or have them memorized by heart, homemade cinnamon rolls are always worth the effort.

Once you’ve tried this recipe, you’ll never want store-bought again. The sweet cinnamon swirl, the fluffy dough, and the creamy frosting make every bite unforgettable. Try it this weekend—and make sure to grab one before they’re all gone.

Edit This Article