Cinnamon rolls are a warm, fluffy treat that’s both sweet and spicy, with a rich, buttery flavor.
These sweet rolls are made with a soft dough that’s filled with a generous amount of sweet cinnamon sugar, then rolled up and baked to perfection. They’re finished with a buttery cream cheese frosting for an extra layer of indulgence in every bite.
Enjoy them as a special breakfast treat or a midday pick-me-up, these cinnamon rolls are delicious. You won’t be disappointed!
Here’s Why You’ll Think These Are The Best Cinnamon Rolls:
Although they do take time, these cinnamon rolls are not difficult although they do take time. If you haven’t worked with yeast, don’t be intimidated. As long as your yeast is fresh, these should work out just fine!
- They’re soft, fluffy, and gooey throughout.
- These cinnamon rolls are easy to make, even for beginner bakers.
- They can be made with a stand mixer or kneaded by hand.
- Make them the night before and bake in the morning for a warm, delicious breakfast.
Ingredients for Cinnamon Rolls
Yeast: This recipe uses active dry yeast mixed with sugar and warm water. The yeast should get nice and foamy, and if it doesn’t it should not be used.
Flour: All-purpose flour or bread flour can be used. I use all-purpose flour since it’s what I usually have on hand.
Butter and eggs: These should be at room temperature. The eggs add flavor and help with the rise, while the butter adds flavor and texture.
Cinnamon Sugar Filling: The filling is made of brown sugar and ground cinnamon. You can use either dark or light brown sugar, or white sugar if desired. The filling is spread on top of the dough after it has risen and been rolled into a rectangle.
How to Make Cinnamon Rolls
- Proof the yeast: Combine the yeast with warm water and sugar. The mixture should become foamy.
- Make the dough: In a separate bowl, warm the milk and butter. Add the remaining dough ingredients, including the yeast mixture, and stir to combine. Knead the dough until it becomes smooth and elastic.
- Let the dough rise: Place the dough in a warm place and let it rise for about an hour, until it has doubled in size.
- Add the filling and bake: Use a rolling pin to roll the dough into a flat rectangle, spread with softened butter, and sprinkle with a mixture of cinnamon and sugar. Roll the dough up and cut it into individual rolls. Place the rolls in a prepared baking dish and bake them in the oven until they are golden brown.
Enjoy! Once the rolls are done baking, remove them from the oven and let them cool before serving. Don’t forget the cream cheese frosting!
Cinnamon Roll Pro Tip
To cut the cinnamon roll dough into even pieces, you can use a piece of dental floss. This method helps to avoid squishing the soft dough and can give you more precise cuts than using a knife. Just make sure to use unflavored dental floss, as nobody wants minty cinnamon rolls!
Cinnamon Roll Icing
It’s so easy to make the perfect cinnamon roll icing with just cream cheese, butter, vanilla, powdered sugar, and a pinch of salt. The frosting recipe below is easy to follow and is buttery perfection.
While some people use glaze on homemade cinnamon rolls, I think that a fresh cream cheese frosting tastes even better. Be sure to let the rolls cool down before adding the frosting, or the butter in the frosting may melt.
The extra wait is worth it, I promise!
Tips for Perfect Cinnamon Rolls
- Make sure that all ingredients are at room temperature.
- Check the expiration date on your yeast. Expired yeast can prevent the dough from rising properly. Use this yeast testing method to check your yeast.
- Allow the dough to rise in a warm place and cover it lightly with a kitchen towel.
- You can add chopped pecans, coconut, or raisins to the filling if you like.
- If the rolls are browning too quickly in the oven, cover them loosely with foil to prevent them from getting too dark.
To Prepare The Night Before
My family has dubbed this the best cinnamon roll recipe and I love that it can be made ahead of time and refrigerated overnight for an easy breakfast.
To prepare your cinnamon rolls in advance, follow these steps:
- Place the rolls in a greased 9×13 inch pan and cover them with plastic wrap.
- When you’re ready to bake the rolls, remove them from the fridge and remove the plastic wrap. Cover the rolls with a towel.
- Preheat the oven to the temperature specified in the recipe. Place a bowl or pan of very hot water in the oven.
- Place the rolls in the oven, close the door, and bake according to the recipe instructions. The hot water will help to create steam and keep the rolls soft and fluffy as they bake.
Storing Leftover Rolls
Cinnamon rolls can be stored at room temperature for 2 to 3 days. Keep the frosting separate, (store it in the refrigerator) and add it to each roll as you enjoy them.
You can also freeze cinnamon rolls by wrapping them tightly or storing them in an airtight container. You can even individually freeze the rolls for quick treats. The cream cheese frosting can also be frozen, either on the buns or in a separate container.
Best Holiday Breakfasts
More Overnight Breakfasts
Did you enjoy this Homemade Cinnamon Roll recipe? Be sure to leave a rating and a comment below!
4.91 from 103 votes↑ Click stars to rate now!
Or to leave a comment, click here!
Homemade Cinnamon Roll Recipe
This recipe makes soft rolls with sticky-sweet cinnamon filling on the inside, loads of cream cheese icing on the outside!
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 15 cinnamon rolls
Grease a 9×13 pan or baking dish.
Combine water, yeast, and 1 teaspoon sugar in a small bowl. Let sit 10 minutes or until foamy.
Combine milk, butter, remaining sugar, and salt in a saucepan and heat to 120-130°F.
Place 2 cups flour in a stand mixer. Add eggs, milk mixture, and yeast mixture. Mix until combined.
Using a dough hook, add flour, ½ cup at a time, to form a soft dough that pulls away from the side of the bowl. Remove dough from the bowl and knead on a lightly floured surface until dough is smooth and elastic (approx. 8 mins).
Place in a greased bowl in a warm spot and cover with a towel for 1 hour or until doubled in size.
Roll dough into a 15″ x 12″ rectangle, spread butter on the dough and top with brown sugar and cinnamon.
Roll dough starting on the long side. Slice into 15 pieces. Place in prepared pan.
Cover rolls with a towel and allow them to rise 30-45 minutes. Preheat oven to 375°F.
Brush rolls with milk and bake 20-25 minutes.
While the rolls are baking, combine frosting ingredients with a mixer until fluffy.
Allow rolls to cool for about 10-15 minutes and spread frosting on warm rolls.
Double check the date on your yeast to ensure it has not expired. If you do not have a stand mixer, this recipe will still work but will take a little bit of work to get the dough nice and smooth. Mix in as much of the flour as you can with a spoon and then continue mixing it in by hand. Once the dough is not too sticky, place it on the counter with a little bit of flour and knead it until it is smooth and elastic. This will take about 10 minutes. Bread Machine This dough can be prepared in a bread machine. Combine dough ingredients in the order specified by your bread machine. Set on dough cycle. Let dough rest for 10 minutes once completed and continue with recipe as above. Cutting the rolls: Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls). To Make Ahead Once prepared, place rolls in a prepared pan. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.
Calories: 406 | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 257mg | Potassium: 103mg | Fiber: 2g | Sugar: 30g | Vitamin A: 566IU | Calcium: 58mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Breakfast, Dessert, Snack Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.