BEST Homemade Cinnamon Rolls

Introduction

There’s something truly magical about baking the BEST Homemade Cinnamon Rolls from scratch. The moment the yeast activates, the dough begins to rise, and the warm scent of cinnamon fills your kitchen, you know something special is about to happen. These aren’t just cinnamon rolls—they’re soft, fluffy, gooey, bakery-style cinnamon rolls that melt in your mouth and make any morning feel like a celebration.

This recipe creates everything you want in a classic cinnamon roll: a pillowy homemade dough, a rich brown sugar–cinnamon filling that caramelizes as it bakes, and a thick, luscious cream cheese frosting that melts beautifully into every swirl. They’re indulgent without being overly sweet, comforting without being heavy, and impressive enough for holidays while still simple enough for a cozy weekend bake.

Whether you’re making them for Christmas morning, a special brunch, or just because you’re craving something warm and homemade, these truly are the BEST Homemade Cinnamon Rolls you’ll ever make. Even if you’ve never worked with yeast before, this recipe is beginner-friendly and forgiving—and the results are absolutely worth it.

---

Why These Are the BEST Homemade Cinnamon Rolls

There are countless cinnamon roll recipes out there, but this one stands out for a few key reasons:

• Ultra-soft dough that stays tender for days

• Perfect filling ratio—sweet, cinnamon-packed, and gooey

• Quick rise time without sacrificing texture or flavor

• Cream cheese frosting that’s rich, smooth, and not overly sweet

• Make-ahead friendly, freezer-friendly, and crowd-pleasing

These cinnamon rolls bake up tall, fluffy, and golden, with soft centers and lightly crisp edges. One bite, and you’ll understand why this recipe earns the title BEST Homemade Cinnamon Rolls.

---

Recipe Details

Recipe Name: BEST Homemade Cinnamon Rolls
Category: Breakfast / Dessert
Cuisine: American
Method: Baking

Prep Time: 30 minutes
Rest & Rise Time: 65 minutes
Bake Time: 25–30 minutes
Total Time: 1 hour 50 minutes
Yield: 12 cinnamon rolls

---

Ingredients

For the Dough

• 4–5 cups (520–650 g) all-purpose flour, spooned and leveled

• ¼ cup (50 g) granulated sugar

• 2¼ teaspoons (1 packet) instant yeast

• ½ teaspoon salt

• ¾ cup (180 ml) water

• ½ cup (120 ml) whole milk

• ¼ cup (60 g) unsalted butter, sliced

• 1 large egg, room temperature

For the Cinnamon Filling

• 6 tablespoons (85 g) unsalted butter, very soft

• ¾ cup (150 g) packed brown sugar (light or dark)

• 1½ tablespoons ground cinnamon

For the Cream Cheese Frosting

• 4 oz (115 g) full-fat block cream cheese, room temperature

• 5 tablespoons (70 g) unsalted butter, room temperature

• 1½ cups (195 g) powdered sugar

• 1 teaspoon vanilla extract

---

Step-by-Step Instructions

Make the Dough

In a large mixing bowl, whisk together 3 cups of flour, granulated sugar, instant yeast, and salt. Mixing these dry ingredients first ensures the yeast is evenly distributed, which helps the dough rise evenly.

In a microwave-safe bowl or small saucepan, combine the water, milk, and butter. Heat gently in short bursts until the butter is just melted and the mixture feels warm to the touch—not hot. The ideal temperature is warm enough to activate the yeast without killing it.

Whisk the egg into the warm liquid mixture until fully combined.

Pour the wet ingredients into the bowl with the dry ingredients. Stir using a wooden spoon or spatula until a thick, sticky dough forms.

Add 1 additional cup of flour and continue mixing until the dough begins to pull away from the sides of the bowl.

Turn the dough out onto a lightly floured surface (or continue kneading in the bowl). Knead for 5–7 minutes, adding small amounts of flour as needed, until the dough becomes smooth, elastic, and slightly tacky but not sticky. When pressed gently, it should spring back.

Cover the dough with a clean kitchen towel and let it rest for 20 minutes. This rest period relaxes the gluten, making the dough easier to roll out.

---

Assemble the Cinnamon Rolls

After resting, roll the dough into a 14×10-inch rectangle on a lightly floured surface. Try to keep the thickness even throughout.

Spread the softened butter evenly over the dough, leaving about a ½-inch border around the edges to prevent the filling from leaking out.

Sprinkle the brown sugar evenly over the butter, followed by the ground cinnamon. Use your hands or the back of a spoon to gently press the filling into the dough.

Starting from the long edge, roll the dough tightly into a log. The tighter the roll, the more defined the swirls will be.

Trim the ends if desired, then cut the log into 12 equal rolls using a serrated knife or unflavored dental floss for clean cuts.

Arrange the rolls cut-side up in a greased 9×13-inch baking dish.

---

Rise & Bake

Cover the baking dish loosely and let the rolls rise in a warm place for 45 minutes, or until doubled in size and puffy.

Preheat your oven to 350°F (175°C).

Bake the cinnamon rolls for 25–30 minutes, until the tops are lightly golden brown and the centers are set but still soft.

Remove from the oven and allow them to cool slightly while you prepare the frosting.

---

Make the Cream Cheese Frosting

In a medium bowl, beat the cream cheese and butter together until smooth and fluffy.

Add the powdered sugar and vanilla extract, beating until creamy and spreadable. Adjust consistency with a splash of milk if needed.

Spread the frosting generously over the warm cinnamon rolls so it melts slightly into the swirls, creating that irresistible gooey finish.

---

Tips for Perfect Cinnamon Rolls

• Use warm, not hot liquids to protect the yeast

• Softened butter spreads more evenly for the filling

• Don’t over-flour the dough—it should be slightly tacky

• Dental floss makes clean cuts without squishing the rolls

• Frost while warm for ultra-gooey results

• Avoid overbaking—soft centers are key to the BEST Homemade Cinnamon Rolls

---

Variations & Add-Ins

• Extra Gooey Rolls: Add ¼ cup heavy cream poured over the rolls before baking

• Nutty Cinnamon Rolls: Sprinkle chopped pecans or walnuts over the filling

• Maple Frosting: Replace vanilla with maple extract

• Orange Cinnamon Rolls: Add orange zest to the filling and frosting

• Glazed Instead of Frosted: Skip cream cheese and drizzle a vanilla glaze

---

Make-Ahead & Storage

Make Ahead

Assemble the rolls, cover tightly, and refrigerate overnight. Before baking, let them sit at room temperature for 30–45 minutes, then bake as directed.

Storage

Store baked cinnamon rolls covered at room temperature for 1 day or refrigerate for up to 4 days.

Freezing

Freeze baked, unfrosted rolls for up to 2 months. Thaw overnight, warm, then frost before serving.

Reheating

Microwave individual rolls for 20–30 seconds or warm in the oven at 300°F until soft.

Print

Nutrition (Per Roll – Approximate)

• Calories: 420 kcal

• Carbohydrates: 55 g

• Protein: 7 g

• Fat: 20 g

• Saturated Fat: 12 g

---

Frequently Asked Questions

Can I use active dry yeast instead of instant?

Yes. Activate it in the warm liquid with a pinch of sugar before mixing.

Why are my cinnamon rolls dense?

Too much flour or not enough kneading can make the dough heavy.

Can I double this recipe?

Absolutely—use two baking dishes and rotate them halfway through baking.

Can I frost them later?

Yes, but frosting while warm gives the best gooey texture.

---

Final Thoughts

These BEST Homemade Cinnamon Rolls are everything a cinnamon roll should be—soft, fluffy, rich, and irresistibly gooey. From the pillowy dough to the perfectly spiced filling and creamy frosting, every element works together to create a bakery-quality treat you can proudly make at home.

This is the kind of recipe that becomes a tradition—the one your family requests on holidays, birthdays, and slow weekend mornings. Once you try these cinnamon rolls, you’ll never go back to store-bought again.