introduction
These BEST Homemade Cinnamon Rolls are soft, warm, and full of cinnamon. They bake into gooey, sweet rolls with a cream cheese icing that melts on top. This recipe uses simple ingredients and gives you classic bakery flavor at home. If you want a fun twist for a party, see the birthday cake cinnamon rolls recipe for a colorful idea. Read on to learn what you need, how to make them, and tips to get perfect rolls every time.
Why You’ll Love This BEST Homemade Cinnamon Rolls
You will love these rolls because they are soft inside and a little chewy on the outside. The filling is buttery and sweet with a nice cinnamon bite. The cream cheese icing adds a tangy, creamy finish that melts into the warm rolls. This recipe is friendly for home bakers. The dough is easy to handle, and the steps are clear. You get a fresh-baked smell in your kitchen and a treat that feels special without hard work.
Why Make This Recipe
Make this recipe when you want a warm sweet breakfast, a weekend treat, or a simple dessert for guests. The dough is forgiving and does not need a long first rise, so you can make it in a few hours. This version uses common pantry items and gives consistent results. It is great to make ahead: you can cut the rolls and bake them later or freeze them for another day. The frosting is quick to mix and melts perfectly over warm rolls.
What You Need for BEST Homemade Cinnamon Rolls
You need basic baking tools and a 9×13 inch baking dish. Use a large bowl and a wooden spoon or mixer for the dough. You will also need a rolling pin and a sharp serrated knife or unflavored dental floss to cut the rolls cleanly. A microwave-safe cup or a small pot on low heat will melt the butter for the dough. For the icing, a medium bowl and a mixer or spoon work fine. Have a warm, draft-free place to let the rolls rise for the final proof.
How to Make BEST Homemade Cinnamon Rolls
Follow these steps in order and work with slightly floured hands and surfaces. Keep an eye on dough texture — it should be smooth and slightly tacky, not wet or dry. When you roll the dough, try to make a rectangle so the filling spreads evenly. Cutting with floss or a serrated knife keeps the rolls neat. Let the rolls rest in a warm spot until they puff up — the oven turned off works well. Bake until golden, then top with the cream cheese icing while the rolls are still warm so it melts slightly and makes them extra gooey.
Ingredients:
- 4-5 cups (520g-650g) all-purpose flour, spooned and leveled
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (1 package) instant yeast
- 1/2 teaspoon salt
- 3/4 cup (180mL) water*
- 1/2 cup (120mL) whole milk
- 1/4 cup (60g) unsalted butter, cut into 4 slices
- 1 large egg, at room temperature
- 6 tablespoons (85g) unsalted butter, very soft
- 3/4 cup (150g) packed brown sugar, light or dark
- 1 1/2 tablespoons ground cinnamon
- 4 oz (115g) full fat block cream cheese, room temperature
- 5 tablespoons (70g) unsalted butter, room temperature
- 1 1/2 cups (195g) powdered sugar
- 1 teaspoon pure vanilla extract
Directions:
- In a large bowl, combine 3 cups of flour (to start), sugar, yeast, and salt. Whisk to combine and set aside.
- In a medium microwave safe bowl or cup, combine water, milk, and sliced butter. Microwave in 10 second bursts until the butter just melts and the mixture feels warm but not hot. You can also do this with a pot placed on a stove burner set to low heat.
- Whisk the egg into the water mixture to combine.
- Pour the wet ingredients over the flour mixture. Using a wooden spoon, mix together until you have a very thick and sticky dough.
- Add another 1 cup of flour to the dough and mix until it starts coming together into ball.
- This next step can be done directly in your bowl or on a lightly floured work surface. Knead the dough, adding flour as needed to keep it from sticking to your hands / the sides of the bowl, until it’s smooth, elastic, and slightly tacky. If you poke the top of the dough, it should spring back – if the indent remains, the dough needs more kneading.
- Cover the dough and set aside for about 20 minutes. The dough will puff up slightly but won’t double in size. This is just to relax the gluten and make the dough easier to roll without it pulling in on itself.
- Turn the rested dough onto a lightly floured work surface and roll it out into a roughly 14×10 inch rectangle. Use your hands to press and pull the edges to get as nice of a rectangular shape as you can – it doesn’t have to be perfect though!
- Spread the softened butter over the dough, leaving a roughly 1/2 inch boarder along the edges. Sprinkle the sugar on top and use your hands to spread it out into an even layer over the butter. Finally, sprinkle the cinnamon evenly on top.
- Working from the longer side of the dough, roll it up into a log.
- Cut about 1/2 an inch off each end of the log (this just makes for nicer and more uniform rolls – you can bake them off separately or just skip this step if you don’t mind the appearance).
- Use a sharp serrated knife or unflavored dental floss to cut the log into 12 even rolls. If using a knife, cut the rolls using a sawing motion to prevent squishing. If using floss, break off a large string of unflavored dental floss and wiggle it under your log of dough positioned where you’d like to cut. Lift the ends of the floss up and over the log and cross to form an X. Pull on the ends of the floss to cut through the dough.
- Arrange the rolls cut side up in a 9×13 inch baking dish. There should be a tiny bit of space between each roll but it’s fine if they’re touching.
- Cover the rolls and set aside in a warm place for about 45 minutes or until about doubled in size. My favorite place to keep cinnamon rolls during this time is in the oven (it shouldn’t be on or hot) just because it keeps the rolls safe from any cold drafts. They’ll be pressed up against each other once they puff up – that’s normal!
- Uncover the rolls and place into the center of your preheated oven. Bake for 25 to 30 minutes or until a nice golden brown on top. Set aside while you make the icing.
- In a medium sized bowl, combine icing ingredients. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until smooth. If using a mixer, start on low speed just to incorporate everything together and then whip on medium speed to smoothen the mixture out.
- While the cinnamon rolls are still warm, spread the icing on top. It’ll melt slightly and make them extra gooey!
Best Ways to Serve BEST Homemade Cinnamon Rolls
Serve the rolls warm. They taste best the day they bake, when the icing is soft and the center is gooey. Warm them for a few seconds in the microwave if they cool down. Add a cup of coffee, tea, or hot chocolate for a complete breakfast. For a brunch spread, pair them with fresh fruit and scrambled eggs. You can also serve them slightly cooled for a dessert plate. If you want a fancier look, sprinkle a little extra powdered sugar or a few chopped nuts on top just before serving.
How to Store BEST Homemade Cinnamon Rolls
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days; warm them briefly before serving. To freeze, place cooled rolls in a single layer on a baking sheet and freeze until firm, then place them in a freezer bag for up to 2 months. Reheat frozen rolls in a 350°F oven for about 15 minutes covered with foil, or thaw overnight in the fridge and warm in the oven for 8–10 minutes. You can also freeze the icing separately and spread it on warm rolls when ready.
Easy Tips to Make BEST Homemade Cinnamon Rolls
- Use room temperature egg and cream cheese for easier mixing.
- Don’t add too much flour while kneading. The dough should feel slightly tacky.
- If the butter mixture is too hot, it can kill the yeast. Make sure it is warm, not hot.
- Roll the dough evenly to get even rolls. If one side is thin, that roll will bake faster.
- Cut with floss for clean edges and neat spirals.
- Keep your oven closed while baking to maintain heat.
- For a faster option, make the dough the night before and let it proof in the fridge. For another simple method, try the easy slow cooker cinnamon rolls which let you skip the oven.
Try These Variations of BEST Homemade Cinnamon Rolls
- Add chopped nuts like pecans or walnuts to the filling for crunch.
- Mix raisins or dried cranberries into the filling for extra chew.
- Swap half the brown sugar for maple syrup for a different sweetness.
- Add orange zest to the icing for a bright flavor.
- Use a brown butter in the filling for a deeper, nutty taste.
- For a savory twist, leave out the cinnamon and use a herb-butter filling with grated cheese.
Common Questions About BEST Homemade Cinnamon Rolls
Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If you use active dry yeast, proof it in the warm water and milk with a pinch of sugar for 5–10 minutes until it becomes foamy before adding it to the flour.
Q: Why are my rolls dense?
A: Dense rolls usually mean the dough did not get enough kneading or proofing. Knead until smooth and elastic, and let them rest in a warm place to puff up before baking.
Q: Can I make the rolls ahead of time?
A: Yes. You can assemble the rolls, place them in the pan, cover, and refrigerate overnight. Let them come to room temperature and finish the final rise before baking. You can also freeze unbaked rolls and bake later.
Q: How do I stop the bottoms from burning?
A: Use a light-colored baking dish and make sure your oven rack sits in the center. If the bottoms brown too fast, place a sheet pan under the dish to shield the direct heat.
Final Thoughts
These BEST Homemade Cinnamon Rolls give you a warm, classic treat that fills the house with a sweet smell. The dough is simple, the filling is rich, and the cream cheese icing finishes them perfectly. They work for quiet mornings, holiday brunches, and any time you want a comforting baked treat. Try the tips and variations to make them your own.
Ready to Give It a Try?
Make a batch this weekend. Follow the steps, use the tips, and enjoy the warm, gooey rolls with friends and family. Once you master this recipe, you can change the filling and icing to match your taste and make cinnamon rolls a regular favorite.
Print
BEST Homemade Cinnamon Rolls
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Soft, warm, and full of cinnamon, these homemade cinnamon rolls are topped with a creamy cream cheese icing for a delightful treat.
Ingredients
- 4–5 cups (520g-650g) all-purpose flour, spooned and leveled
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (1 package) instant yeast
- 1/2 teaspoon salt
- 3/4 cup (180mL) water
- 1/2 cup (120mL) whole milk
- 1/4 cup (60g) unsalted butter, cut into 4 slices
- 1 large egg, at room temperature
- 6 tablespoons (85g) unsalted butter, very soft
- 3/4 cup (150g) packed brown sugar, light or dark
- 1 1/2 tablespoons ground cinnamon
- 4 oz (115g) full fat block cream cheese, room temperature
- 5 tablespoons (70g) unsalted butter, room temperature
- 1 1/2 cups (195g) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, combine 3 cups of flour, sugar, yeast, and salt. Whisk to combine and set aside.
- In a medium microwave-safe bowl, combine water, milk, and sliced butter. Microwave until the butter just melts and the mixture feels warm.
- Whisk the egg into the water mixture to combine.
- Pour the wet ingredients over the flour mixture and mix until you have a very thick and sticky dough.
- Add another 1 cup of flour and mix until it starts coming together into a ball.
- Knead the dough, adding flour as needed until smooth, elastic, and slightly tacky. Cover and let it rest for 20 minutes.
- Roll the dough into a 14×10 inch rectangle. Spread softened butter over the dough, sprinkle sugar and cinnamon evenly on top.
- Roll the dough into a log and cut into 12 even rolls.
- Arrange the rolls cut side up in a baking dish, cover, and let rise in a warm place for about 45 minutes.
- Preheat the oven and bake the rolls for 25 to 30 minutes until golden brown.
- Make the icing by combining the icing ingredients and spread over warm rolls.
Notes
Best served warm. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg