Best-Ever Homemade Cinnamon Rolls
Friends, I am so, SO excited to share these cinnamon rolls with you today! They are quite literally the best I have ever had and cannot wait for you to try them, too. I went through batch after batch, tweaking a bit here and there, until I arrived at this recipe.
The dough is soft and fluffy, the filling sweet and substantial, and the cream cheese icing puts them over the top. The rolls puff up in the center, look rustic and a bit crazy, but trust me when I tell you that you will never want to try another recipe again.
While I’ve made a cream cheese dough version and a salted caramel apple version, this honest-to-goodness classic homemade cinnamon roll recipe is the one and only you will ever need. They come together quickly but can be held overnight in the refrigerator to bake fresh in the morning, as well.
Holidays and weekend brunches just got SO much better!
Cinnamon Rolls vs. Sticky Buns
Both of these sweet breakfast treats have many noticeable similarities and are often used interchangeably to describe the other. They feature fluffy dough wrapped in tight spirals with a sweet filling. Beyond that, they differ in both texture and topping.
- Texture: Sticky buns tend to have less dough and are a bit heartier in texture. Cinnamon rolls on the other hand have a light, fluffy dough.
- Topping: You will find smooth swirls of frosting on top of cinnamon rolls. The sticky bun cooks in a glaze at the bottom of the pan. The finished buns are inverted and served with the sticky, nutty topping they baked in.
How to Make The Best Cinnamon Rolls
Let’s break down the cinnamon roll into the three basic parts: the soft and fluffy dough, the sweet cinnamon-y filling, and the tangy cream cheese frosting.
Dough Ingredients
- Milk: Whole milk, warmed to 105°F to 110°F helps activate the yeast and moistens the dough.
- Yeast: To help these rolls rise quickly, use instant dry yeast.
- Sugar: Feeds the yeast which helps give the rolls a nice, tall rise.
- Egg + Yolk: Enriches the dough and gives it a soft, chewy texture.
- Butter: Adds flavor as well as gives the rolls a flaky texture.
- Flour: I use bread flour to make these rolls, it gives the dough the soft, fluffy finish every cinnamon roll deserves. If necessary, you can substitute all-purpose flour.
- Salt: Flavor, flavor, flavor.
How To Make the Dough
- Activate the yeast: Pour milk into the bowl of a stand mixer (or a large bowl). Sprinkle yeast over the milk, then add the sugar, melted butter, egg, and egg yolk.
- Add the flour: Use a wooden spoon to mix together. Add the flour and salt. Stir with a wooden spoon until a shaggy dough forms.
- Knead the dough: Using the dough hook, knead on medium-low speed until a smooth shiny ball of dough is formed, 3 to 6 minutes. You can also knead by hand until a smooth ball is formed.
- Let dough rise: Place the dough in a greased bowl and cover with plastic wrap. Place in a warm draft-free spot until doubled in size, 60 to 90 minutes.
Cinnamon Roll Filling
Close to when the dough finishes rising, make the cinnamon roll filling. You will need:
- Butter: Melted, unsalted butter will bind the cinnamon sugar together and stick to the dough.
- Brown Sugar + Cinnamon: A mixture of dark brown sugar and cinnamon make the iconic filling of these cinnamon rolls.
Make the filling: In a small bowl, stir together melted butter, brown sugar, and cinnamon until the sugar is completely moistened and everything has been thoroughly combined.
Putting the Cinnamon Rolls Together
- Roll the dough out: Remove the dough to a clean work surface and roll into a 12×18-inch rectangle.
- Spread the filling: Using an offset spatula, spread the filling evenly, all over the dough, leaving a 1/2-inch border around the edges.
- Roll the dough up: Starting with the short side of the dough, roll the dough up tightly into a cylinder, sealing the edges by pinching them together. Slice off about 1/2 to 1 inch off the ends, so you have clean edges.
- Slice the dough: Using a sharp serrated knife, slice the log into 12 equal pieces.
- Second rise: Place the cinnamon rolls into a greased 9×13-inch baking pan, evenly spaced apart. Cover with plastic wrap and a kitchen towel. Let rise in a draft-free spot until nearly double in size and puffy, about 30 to 45 minutes.
- Set the oven: Preheat the oven to 350°F when you are ready to bake.
- Bake: Remove the towel and plastic wrap and bake the cinnamon rolls until lightly golden brown on top and an instant-read thermometer inserted into the center reads 190°F, about 22 to 27 minutes. Remove from the oven and set aside while you make the icing.
Cream Cheese Frosting
The final part to these irresistible cinnamon rolls is the tangy, cream cheese frosting. To make the frosting you will need:
- Cream Cheese + Butter: Creamed together at room temperature this combo makes the base for the perfect frosting.
- Powdered Sugar: Sweetens and balances the tangy cream cheese perfectly.
- Salt + Vanilla: Flavor, flavor, flavor!
Make the frosting: In a medium bowl, mix together butter and cream cheese until smooth and combined. Add powdered sugar and vanilla and stir vigorously until smooth and the consistency of icing.
You can also mix this frosting with a hand or stand mixer, but if your butter and cream cheese are soft enough, I find it easy enough to do with a large spoon.
Frost the cinnamon rolls: Using an offset spatula, spread the icing evenly over the warm cinnamon rolls. Let sit for 15 minutes, then swerve warm or at room temperature.
Flavors and Mix-ins
The beautiful thing about cinnamon rolls – aside from the swirls of cinnamon sugar and pools of cream cheese frosting – is their adaptability. You can take the dough and flavor the cinnamon rolls in a million different ways. Here are a few fun ways to switch up your buns!
- Chocolate chips: Sprinkle mini chocolate chips over the cinnamon-sugar mixture before rolling the dough into a tight log.
- Chopped nuts: Use chopped pecans or walnuts and sprinkle over the cinnamon-sugar mixture for a nutty roll.
- Spices: Try nutmeg, ginger, or cardamom in the cinnamon-sugar mixture to switch up the flavor.
- Zest: Add lemon or orange zest to the dough to give it a punch of citrus flavor.
Storage and Freezing
If you are looking to make these cinnamon rolls in advance or have some left-over rolls here is how to store, freeze, and prepare them for the future.
- Storage: For maximum freshness store your cinnamon rolls in an airtight container or covered tightly with plastic wrap. Rolls can be kept at room temperature for up to 2 days or in the refrigerator for up to 7 days.
- Make-Ahead (Overnight): Complete the recipe through step #6 (slicing the cinnamon rolls). Place in the prepared pan, cover with plastic wrap, and refrigerate overnight. When ready to bake, bring the cinnamon rolls to room temperature and allow them to rise until doubled and puffy, about 1 hour, before baking as directed.
- Freezing Before Baking: Once you cut the rolls and place them in a 9×13 baking pan cover with plastic wrap, then foil and store in the freezer for up to 3 months. Place in the refrigerator overnight before baking to thaw and then set on the counter and allow to come to room temperature before baking.
- Freezing After Baking: Allow the rolls to cool completely then cover with plastic wrap and foil. Freeze up to 2 months. Move the rolls to the refrigerator the night before and allow them to thaw. Then heat, frost, and serve in the morning. You can also wrap the cooled rolls individually in plastic wrap, place them in a freezer-safe bag or airtight container, and freeze for up to 3 months. Thaw at room temperature or in the microwave.
Serve your Cinnamon Rolls with…
I am all about balancing out the sweet with the savory. To make this pan of cinnamon rolls into a meal try adding one (or all) of these savory breakfast items to the menu.
- Scrambled eggs
- Bacon
- Cheesy Bacon, Mushroom, and Spinach Breakfast Strata
- Slow Cooker Sausage, Hash brown, and Cheddar Breakfast Casserole
More Delicious Cinnamon Roll Recipes
- Cinnamon Roll Bread Pudding Breakfast Casserole
- Salted Caramel Apple Cinnamon Rolls
- Cinnamon Roll Biscuits
- Cinnamon Babka Recipe
Cinnamon Rolls
Soft and buttery cinnamon rolls with a sweet cinnamon sugar filling and a tangy cream cheese frosting are the only way I want to start my day. Perfect for when you’re having overnight guests, hosting a brunch, or maybe just want to indulge a little on the weekends. Indulge away!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Cinnamon Rolls with Cream Cheese Icing
Ingredients
For the Dough:
- 1 cup (240 ml) whole milk, warmed to 105 to 110 degrees F
- 1 tablespoon instant dry yeast
- ⅓ cup (66 g) granulated sugar
- 1 egg
- 1 egg yolk
- 6 tablespoons (85 g) unsalted butter, melted
- 4 cups (480 g) bread flour
- 1 teaspoon salt
For the Filling:
- 6 tablespoons (85 g) unsalted butter, melted
- 1 cup (213 g) dark brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Icing:
- 4 ounces (113 g) cream cheese, room temperature
- 6 tablespoons (85 g) unsalted butter, room temperature
- 1 cup (113 g) powdered sugar
- Pinch salt
- 1 teaspoon vanilla extract
Instructions
- Make the Dough: Pour the milk into the bowl of a stand mixer (or large mixing bowl). Sprinkle the yeast over the milk, then add the sugar, melted butter, egg, and egg yolk. Use a wooden spoon to mix everything together. Add the flour and salt and stir with the wooden spoon until a shaggy dough is formed.
- Using the dough hook, knead on medium-low speed until a smooth, shiny ball of dough is formed, 3 to 6 minutes. (You can also knead by hand until smooth ball is formed.) Place the dough in a greased bowl and cover with plastic wrap. Place in a warm, draft-free spot until doubled in size, 60 to 90 minutes.
- Make the Filling: In a small bowl, stir together the melted butter, brown sugar, and cinnamon until the sugar is completely moistened and everything has been thoroughly combined.
- Assemble the Rolls: Remove the dough to a clean work surface and roll into a 12x18-inch rectangle. Spread the filling all over the surface of the dough (an offset spatula is perfect for this!), leaving a ½-inch border around the edges.
- Starting with the short side of the dough, roll the dough up tightly into a cylinder, sealing the edges by pinching them together. Slice off about ½ to 1 inch of the ends, so you have clean edges.
- Using a very sharp serrated knife, slice the log into 12 equal pieces.
- Place the cinnamon rolls into a greased 9x13-inch baking pan, evenly spaced apart. Cover with plastic wrap and a kitchen towel, and let rise in a warm, draft-free spot until nearly doubled in size and puffy, 30 to 45 minutes.
- Bake the Cinnamon Rolls: Preheat oven to 350 degrees F.
- Remove the towel and plastic wrap and bake the cinnamon rolls until lightly golden brown on top and an instant-read thermometer inserted into the center reads 190 degrees F, about 22 to 27 minutes. Remove from the oven and set aside while you make the icing.
- Make the Cream Cheese Icing: In a medium bowl, stir together the cream cheese and butter until smooth and combined. Add the powdered sugar and vanilla, and stir vigorously until smooth and the consistency of icing. (You can also mix this using a hand or stand mixer, but if your butter and cream cheese are softened enough, I find it easy enough to do with a large spoon.)
- Using an offset spatula, spread the icing evenly over the warm cinnamon rolls. Let sit for at least 15 minutes, then serve warm or at room temperature.
Notes
- Pan: I use a 9x13-inch pan to bake the cinnamon rolls. If you prefer your rolls to not be touching and not "pop up" so much, you can bake them on a rimmed half-sheet baking pan where they can be spaced apart.
- Flavors and Mix-Ins: See the post above for notes on incorporating things like chocolate chips, chopped nuts, spices, and zest.
- Storage: For maximum freshness store your cinnamon rolls in an airtight container or covered tightly with plastic wrap. Rolls can be kept at room temperature for up to 2 days or in the refrigerator for up to 7 days.
- Make-Ahead (Overnight): Complete the recipe through step #6 (slicing the cinnamon rolls). Place in the prepared pan, cover with plastic wrap and refrigerate overnight. When ready to bake, bring the cinnamon rolls to room temperature and allow them to rise until doubled and puffy, about 1 hour, before baking as directed.
- Freezing Before Baking: Once you cut the rolls and place them in a 9x13 baking pan cover with plastic wrap, then foil and store in the freezer for up to 3 months. Place in the refrigerator overnight before baking to thaw and then set on the counter and allow to come to room temperature before baking.
- Freezing After Baking: Allow the rolls to cool completely then cover with plastic wrap and foil. Freeze up to 2 months. Move the rolls to the refrigerator the night before and allow them to thaw. Then heat, frost, and serve in the morning. You can also wrap the cooled rolls individually in plastic wrap, place them in a freezer-safe bag or airtight container, and freeze for up to 3 months. Thaw at room temperature or in the microwave.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances
Great my go to recipe for cinnamon rolls
Just came across this recipe. Am so excited to try this..
I made this as written, but doubled the recipe and rolled one huge 12″x32″ log for 24 rolls. I made them ahead the night before and stored the sliced rolls in the refrigerator overnight. I let them proof just over an hour on the counter the following morning before baking them. THEY ARE MOIST AND DELICIOUS. I’ve made many different cinnamon roll recipes and this is now my favorite. The dough is beautiful and very easy to work with. Thank you, Micelle!
After making your Best Ever White bread with great success, I decided to try your Cinnamon rolls. These were great too! In fact, I think these are the best rolls I’ve ever made and the best tasting as well, including any store bought ones! I love the icing being thick and it melts onto the rolls. I find that even reheating, in the microwave for 15-20 seconds, the frosting still stays on, Thank you for great recipes. It’s fun to make, and bake bread and rolls when the result is always super good!
Great recipe! Finally found my fav cinnamon roll recipe!
The first time I made I used bread flour and found the dough too dense and really hard. I tried it again with all-purpose flour and they were light, fluffy and super tasty. Next time I will also use softened butter for the filling, it just seeped right out when I was rolling it.
Michelle, What happened to the Gooey Cinnamon Rolls with Cream Cheese Glaze recipe? You know the one, 18 Tablespoons of butter laminated in the dough? A true labor of love recipe. Ive been making that for holidays for years, and I cant find it now. Help
Hi Wendy, Here is the previous version:
INGREDIENTS:
FOR THE DOUGH:
4cupsbread flour
½cupgranulated sugar
1tablespooninstant dry yeast
1tablespoonkosher salt
4eggs
1cupminus 2 tablespoons whole milk
18tablespoonsunsalted butter, at room temperature, cut into 18 pieces
FOR THE FILLING:
12tablespoonsunsalted butter, melted
½cup+ 1 tablespoon light brown sugar
¼cupgranulated sugar
1½tablespoonsground cinnamon
Pinch
grated nutmeg
FOR THE EGG WASH:
1egg yolk
2tablespoonsmilk
FOR THE CREAM CHEESE GLAZE:
8ouncescream cheese(at room temperature)
⅓cuppowdered sugar
¾teaspoonvanilla extract
US CUSTOMARY – METRIC
DIRECTIONS:
Make the Dough: Combine the bread flour, sugar, yeast, and salt in the bowl of an electric mixer fitted with the dough hook. Add the eggs and milk and mix on low speed until the mixture forms a ball around the hook, about 4 minutes. Increase the speed to medium and mix until the dough is very smooth, 5 more minutes. Continue mixing the dough on medium speed and add the butter 1 tablespoon at a time, mixing well to incorporate after each addition. All of the butter should be added over 3 minutes of mixing.
Transfer the dough to a large, oiled bowl, cover with plastic wrap and let rise for 1½ hours. (The dough is very enriched, so it may not expand much.) Transfer the dough to a parchment-lined baking sheet and pat out into a 1-inch-thick rectangle about 8 inches by 11 inches. Cover directly with plastic wrap and refrigerate overnight.
Make the Filling: In a medium bowl, stir together the melted butter, brown sugar, granulated sugar, cinnamon, and nutmeg. Let the mixture firm up to a spreadable consistency at room temperature. Reserve at room temperature.
Assemble the Cinnamon Rolls: Preheat the oven to 375 degrees F. Generously grease a 9×13-inch baking dish with softened butter.
Lightly flour your work surface, then turn the dough out onto it. Remove the parchment from the dough, and flour the top surface of the dough. Roll the dough out into a ½-inch-thick rectangle, about 12×20 inches. Dollop the prepared filling all over the dough, then use an offset spatula to spread the filling into an even layer, spreading it the whole way to the edges. Starting with the long side closest to you, begin to roll the dough into a tight spiral. Using a serrated knife, slice the finished roll into 12 equal pieces. Arrange the rolls inside of the prepared baking dish, leaving about ¼-inch of space between each one. Cover the rolls loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 30 minutes.
Make the Egg Wash: In a small bowl, whisk together the egg yolk and milk to combine.
Brush the top of the rolls with the egg wash and bake until they are golden on the surface and the filling is bubbly, 25 to 30 minutes. Remove from the oven and cool for 15 minutes.
For the Cream Cheese Glaze: While the rolls cool, whisk together the cream cheese, powdered sugar and vanilla extract. Spread evenly over the cinnamon rolls. Serve warm or at room temperature.
Thank you. I will be sure to print it out.
Adding some heavy cream on top of the rolls just before baking would take this to the next level, extra moist and oh so gooey
I plan on combining this dough with your sticky bun recipe instead of the cream cheese. I would like to freeze them before baking, have you done that with the sticky buns?
Hi Penny, While I haven’t done it, this is what I would do: follow the entire recipe, through the second rise. Then, instead of baking, wrap the pan tightly in plastic wrap and aluminum foil and freeze. The day before you plan to bake them, move the pan to the refrigerator (at least 12 hours or so). Let stand at room temperature while you preheat the oven, then bake as directed. You may need ane extra 10 minutes or so in the oven. Let me know how it works out for you!
Delicious.
Christmas morning breakfast.
Ugh, I just want the cream cheese frosting!
This looks like a fantastic recipe. I bake for the Chicago Bears during the regular season and was wondering the best way to make these but “mini” in size, so I could get 24 rolls out of a single batch. Maybe when I test make these for the first time and see for myself, I will be able to figure it out, but just wondering if you had any suggestions off-hand. Thanks so much for all of your wonderful recipes… you are my “go-to” person for anything sweet and or savory. Love your blog!
Hi Sarah, I would probably divide the dough in two and make two smaller logs, cutting each into 12 for a total of 24 mini rolls. Enjoy!
They look delicious! Thanks for sharing.
My grandmother used to make the most incredible cinnamon rolls. They seem like a lot of work so I haven’t made them lately, but these look amazing!
Kari
Gosh these look heavenly! It is so cold and drab in Sydney right now, one of these would brighten my day :)
I love cinnamon rolls but I get so addicted I feel they are so moreish! Now I am going to have to make these and I know I’ll scoff the lot haha Oh no!!!!
Cinnamon rolls are always one of those things I wish I made more. These look incredible!
Funny over the weekend I had a huge craving for cinnamon rolls but didn’t want a whole pan nor to deal with the work involved, so I made another dessert that had cinnamon roll flavors and while it was good, now I am back to NEEDING a cinnamon roll after seeing your gorgeous rolls!
Definitely a great recipe for house guests! You were so right to go with the cream cheese glaze on these amazing cinnamon rolls; it’s like they were begging for it!
These look absolutely amazing! Cream cheese frosting is the best on cinnamon rolls.
Not trying to enable you, but I always wrap cinnamon rolls individually in saran, then put those into a freezer ziploc bag. When I want one, I use the microwave for about 30 seconds on the defrost setting. Spread with frosting and you are good to go!
What a great idea!
I do the same, but before baking. After slicing them, lay them out on a lined baking sheet and pop the entire pan in the freezer. Then take each one and wrap tightly in plastic wrap and toss them in a ziploc freezer bag. Take out one or two and let them come to room temp and rise. Bake as usual.
That’s so funny! I just made your cream cheese cinnamon rolls Sunday morning. I also love them but they are quite labor intensive so it’s typically only made on special occasions. I’ll have to try these next time? Thanks for the wonderful recipes!