Make a small batch of warm, gooey, extra-fluffy cinnamon rolls with tangy cream cheese frosting. Buttery dough is swirled with plenty of cinnamon sugar, baked until golden and soft, then topped with frosting that melts into every spiral.
These homemade cinnamon rolls are tender, rich, and perfect for a slow weekend morning. The dough starts out soft and slightly sticky, but it bakes into pillowy, pull-apart layers with a gooey cinnamon-sugar center.
If you love a fruity twist on the classic, try my Blueberry Cinnamon Rolls. They have the same soft, bakery-style texture, with thick blueberry jam and bright lemon flavor added to the cinnamon-sugar swirl.
Key Ingredients for Cinnamon Rolls
This recipe uses straightforward baking staples. For the best rise and softest texture, make sure your yeast is fresh and active.
Butter: Adds richness and keeps the dough tender.
Yeast: Active dry or instant yeast both work. If using active dry yeast, expect a slightly longer rise.
Salt: Balances the sweetness and strengthens the dough's structure.
Whole milk: Adds richness and helps create a soft, tender dough. Two-percent milk works, but whole milk gives the best result.
All-purpose flour: Provides structure while keeping the rolls soft rather than chewy.
How Long to Knead Cinnamon Roll Dough
Knead the dough for about 8 minutes by hand, or until it is smooth, elastic, and soft. It may feel slightly sticky at first, but avoid adding too much flour; too much flour can make cinnamon rolls dry and heavy.
With a stand mixer and dough hook, knead on low to medium-low speed for about 10-12 minutes, or until the dough is smooth, stretchy, and mostly pulls away from the sides of the bowl. The exact time varies by mixer, so rely on the dough's texture rather than the clock alone.
Properly kneaded dough should feel soft and elastic-similar to an earlobe when gently pinched-and stretch without tearing right away. For the best rise, cover it and let it proof until puffy. Do not keep extending the rise just to make it fluffier: overproofed dough can lose its strength and bake up flatte
What Temperature Should I Bake Cinnamon Rolls?
Bake these cinnamon rolls at 375°F for a more golden top and caramelized edges. For a lighter-colored, softer-looking finish, bake them at 350°F instead. Start checking near the recipe's suggested bake time; the rolls should look puffed, lightly golden, and set in the center.
Easy Cinnamon Rolls
Equipment
- 6 to 7-inch baking dish
Ingredients
Dough
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- ⅓ cup whole milk (or 2% milk)
- 2 tablespoons salted butter melted
- 1 egg yolk large
- ¼ teaspoon sea salt
- 1 cup all-purpose flour (plus 1 tablespoon)
Brown sugar filling
- ⅓ cup brown sugar packed
- 1 teaspoon cinnamon
- 2 tablespoons salted butter softened
Frosting
- 3 ounces cream cheese softened
- 3 tablespoons salted butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Milk and yeast mixture
- In a small bowl, dissolve yeast in warm milk. Stir and allow to sit for 10-15 minutes until the top of the mixture looks foamy and creamy.
Cinnamon roll dough
- In a medium bowl, whisk together milk and yeast mixture from above with melted butter, sugar, egg yolk, and salt.
- Next add the flour and stir well to combine with a spoon. You will get a thick, sticky dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (12-16 folds). The dough should not be sticky.
Dough rising
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume.
- Place the rolls in a 6 to 7-inch greased baking dish. Cover with a towel, place them in a warm spot, and allow to rise, about 60 to 90 minutes., until puffed up and fluffy.
Make brown sugar filling
- Mix brown sugar, cinnamon and softened butter by gently whisking it for 1-2 minutes.
Form cinnamon rolls
- Once your dough has risen, turn it out on a lightly floured surface and using a rolling pin, roll it into rectangular shape to about 5 by 15 inches. Brush with melted butter and sprinkle with brown sugar filling.
Roll
- Roll into a tight log from the short side. Use a serrated knife or dental floss to cut the roll into quarters.
Bake
- Preheat oven to 375 degrees F (190 degrees C).
- Bake cinnamon rolls for 15-22 minutes, until the tops are golden and centers cooked through. Allow rolls to cool for 5 minutes before frosting.
Frosting
- While your rolls are baking, in a medium bowl, whisk together softened cream cheese, butter, sugar, vanilla, and salt, until well combined together.
- Spread frosting over rolls with a spoon or a spatula and serve.
Video
Helpful Tips
Give the dough a draft-free place to rise: Cover the dough and place it in a comfortably warm, draft-free spot. A turned-off microwave works well as an enclosed, draft-free space; if your kitchen is cool, place a mug of hot water beside the covered dough to create gentle warmth. Let the dough rise until puffy rather than relying only on the clock.
Make sure to roll out the dough evenly: If you don't, they are still going to be great, but you risk having some rolls smaller and others fit for a king!
Can I Make Cinnamon Rolls Overnight?
Yes. Make the dough the night before, place it in a lightly oiled bowl, cover tightly, and refrigerate overnight. The next morning, let the dough sit at room temperature until it is workable, then roll, fill, shape, and bake as directed.
For the best texture, I recommend the overnight method rather than holding the unbaked dough for several days. If you want to prepare ahead further, shape the rolls, freeze them tightly wrapped, and thaw overnight in the refrigerator before allowing them to finish proofing and baking.
Cinnamon Roll Variations
- Add chopped pecans, walnuts, or sliced almonds to the cinnamon-sugar filling for crunch.
- Drizzle a little maple syrup over the filling before rolling for a maple-cinnamon twist.
- Add an extra ½ teaspoon cinnamon to the filling if you prefer a more pronounced spice flavor.
- Spoon Blueberry Sauce over baked rolls for a fruity finish, or make my Blueberry Cinnamon Rolls with Blueberry Cream Cheese Frosting for the full berry version.
Harriet says
I love cinnamon rolls, and can't wait for my kitchen to smell like cinnamon when I make these!
Richard Tunner says
Great recipe! My husband and son love cinnamon rolls and I really enjoyed making them.
Kim Beattie says
Can I make these with gluten flour ? Thanks
Olya says
Yes! I made them gluten free as well with Cup for Cup gluten free flour. I assume other mixes would be fine too.