These homemade Cinnamon Rolls are soft, fluffy, buttery, and packed with warm cinnamon sugar flavor in every bite. Topped with a rich cream cheese glaze, this Cinnamon Rolls recipe is perfect for breakfast, brunch, holidays, or cozy weekend baking. If you’ve been searching for bakery-style Cinnamon Rolls that are easy to make at home, this recipe delivers every time.
Why You’ll Love This Recipe
- Soft and fluffy texture with gooey cinnamon filling
- Easy step-by-step homemade recipe
- Rich cream cheese glaze melts beautifully over warm rolls
- Perfect for family breakfasts and holiday mornings
- Make-ahead friendly for stress-free baking
- Better than store-bought Cinnamon Rolls
Ingredients
For the Dough
- 1 cup warm milk (110–120°F / 240mL)
- 5 tablespoons granulated sugar
- 2¼ teaspoons active dry yeast
- 4⅔ cups all-purpose flour, plus more for dusting
- ⅓ cup packed light brown sugar
- ½ cup unsalted butter, melted
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1½ teaspoons salt
- ½ teaspoon cinnamon
For the Filling
- 6 tablespoons unsalted butter, softened
- ½ cup light brown sugar
- 1½ tablespoons cinnamon
For the Glaze
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups powdered sugar
- 1 to 2 tablespoons milk
Instructions
Step 1: Activate the Yeast
In a large mixing bowl or stand mixer bowl fitted with a dough hook, combine the warm milk, granulated sugar, and yeast. Let sit for about 5 minutes until foamy.
Step 2: Make the Dough
Add the flour, brown sugar, melted butter, egg, vanilla extract, salt, and cinnamon. Mix on low speed until combined, then knead on medium-low speed for 8–10 minutes until the dough becomes soft, springy, and slightly tacky without sticking to your fingers.
Step 3: First Rise
Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
Step 4: Prepare the Pan
Grease a 9×13-inch baking dish with butter or baking spray.
Step 5: Roll the Dough
Turn the dough onto a floured surface and roll into a 12×24-inch rectangle.
Step 6: Add the Filling
Spread the softened butter evenly over the dough, leaving a ½-inch border on one long side. In a small bowl, mix the brown sugar and cinnamon, then sprinkle evenly over the butter.
Step 7: Roll and Slice
Starting from the long side opposite the border, roll the dough tightly into a log. Slice into 12 equal Cinnamon Rolls using a serrated knife or unflavored dental floss.
Step 8: Second Rise
Place the rolls into the prepared baking dish. Cover loosely and let rise for about 1 hour until puffy and nearly doubled.
Step 9: Bake
Preheat the oven to 350°F. Bake the Cinnamon Rolls for 20–25 minutes until lightly golden brown.
Step 10: Make the Glaze
Beat together cream cheese, butter, vanilla, and salt until smooth. Add powdered sugar and mix until combined. Add milk as needed for desired consistency.
Step 11: Frost and Serve
Spread one-third of the glaze over the warm rolls straight from the oven. Let cool for 5 minutes, then spread the remaining glaze over the top. Serve warm.
Tips & Tricks
- Use warm milk, not hot milk, to avoid killing the yeast.
- Knead the dough fully for soft and fluffy Cinnamon Rolls.
- Use very soft butter for easy spreading.
- Dental floss creates clean slices without squishing the dough.
- For overnight Cinnamon Rolls, refrigerate after shaping and bake the next morning.
- Add chopped pecans or raisins for extra texture and flavor.
Details
- Prep Time: 25 minutes
- Rise Time: 2½–3 hours
- Bake Time: 20–25 minutes
- Total Time: About 4 hours
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian
Notes
- Serve with coffee, tea, or hot chocolate.
- Add maple extract to the glaze for extra flavor.
- Store leftovers tightly covered to maintain softness.
- You can freeze unglazed Cinnamon Rolls before baking.
Nutrition (Approximate Per Roll)
- Calories: 420
- Protein: 7g
- Carbohydrates: 62g
- Fat: 16g
- Sugar: 28g
- Fiber: 2g
FAQ
Why are my Cinnamon Rolls dense?
Dense rolls usually happen from adding too much flour or under-kneading the dough.
Can I make Cinnamon Rolls ahead of time?
Yes. Prepare the rolls the night before and refrigerate overnight before baking.
How do I keep Cinnamon Rolls soft?
Store them tightly covered and avoid overbaking.
Can I freeze homemade Cinnamon Rolls?
Yes. Freeze baked or unbaked rolls in an airtight container for up to 2 months.
What’s the best flour for Cinnamon Rolls?
All-purpose flour works perfectly for soft homemade Cinnamon Rolls.
Can I use instant yeast instead?
Yes. Instant yeast can be substituted directly without proofing first.
Storage
Refrigerator
Store Cinnamon Rolls in an airtight container for up to 5 days.
Freezer
Freeze tightly wrapped rolls for up to 2 months.
Reheating
Warm individual rolls in the microwave for 20–30 seconds before serving.
Similar Recipes
Cinnamon Rolls Recipe – Soft and Gooey Homemade Treat
Ingredients
For the Dough
- 1 cup warm milk 110–120°F / 240mL
- 5 tablespoons granulated sugar
- 2¼ teaspoons active dry yeast
- 4⅔ cups all-purpose flour plus more for dusting
- ⅓ cup packed light brown sugar
- ½ cup unsalted butter melted
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 1½ teaspoons salt
- ½ teaspoon cinnamon
For the Filling
- 6 tablespoons unsalted butter softened
- ½ cup light brown sugar
- 1½ tablespoons cinnamon
For the Glaze
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups powdered sugar
- 1 to 2 tablespoons milk
Instructions
Step 1: Activate the Yeast
- In a large mixing bowl or stand mixer bowl fitted with a dough hook, combine the warm milk, granulated sugar, and yeast. Let sit for about 5 minutes until foamy.
Step 2: Make the Dough
- Add the flour, brown sugar, melted butter, egg, vanilla extract, salt, and cinnamon. Mix on low speed until combined, then knead on medium-low speed for 8–10 minutes until the dough becomes soft, springy, and slightly tacky without sticking to your fingers.
Step 3: First Rise
- Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
Step 4: Prepare the Pan
- Grease a 9×13-inch baking dish with butter or baking spray.
Step 5: Roll the Dough
- Turn the dough onto a floured surface and roll into a 12×24-inch rectangle.
- Step 6: Add the Filling
- Spread the softened butter evenly over the dough, leaving a ½-inch border on one long side. In a small bowl, mix the brown sugar and cinnamon, then sprinkle evenly over the butter.
Step 7: Roll and Slice
- Starting from the long side opposite the border, roll the dough tightly into a log. Slice into 12 equal Cinnamon Rolls using a serrated knife or unflavored dental floss.
Step 8: Second Rise
- Place the rolls into the prepared baking dish. Cover loosely and let rise for about 1 hour until puffy and nearly doubled.
Step 9: Bake
- Preheat the oven to 350°F. Bake the Cinnamon Rolls for 20–25 minutes until lightly golden brown.
Step 10: Make the Glaze
- Beat together cream cheese, butter, vanilla, and salt until smooth. Add powdered sugar and mix until combined. Add milk as needed for desired consistency.
Step 11: Frost and Serve
- Spread one-third of the glaze over the warm rolls straight from the oven. Let cool for 5 minutes, then spread the remaining glaze over the top. Serve warm.
Notes
- Serve with coffee, tea, or hot chocolate.
- Add maple extract to the glaze for extra flavor.
- Store leftovers tightly covered to maintain softness.
- You can freeze unglazed Cinnamon Rolls before baking.
Conclusion
These Cinnamon Rolls are rich, fluffy, sweet, and loaded with cozy cinnamon flavor. Whether you’re baking for a holiday breakfast, weekend brunch, or family dessert, this homemade Cinnamon Rolls recipe is guaranteed to impress. Once you try these soft and gooey rolls fresh from the oven, they’ll become a favorite in your kitchen.