Our ALL-TIME Favorite Cinnamon Roll recipe! These rolls are so soft and gooey, topped with with a delicious cream cheese frosting. They always get rave reviews with anyone who tries them!
We have a lot of really great cinnamon roll recipes, like our One Hour Cinnamon Rolls, Mini Cinnamon Rolls, and even Maple Bacon Cinnamon Rolls… But these are the most favorite of them all!
Mom’s Famous Rolls
My mom is a wonderful cook and baker. Pretty much everything she makes is delicious, but there are certain things she’s “famous” for—like Heavenly Rolls, Empandas, and especially Cinnamon Rolls.
She has tried several Cinnamon Roll recipes in her years, but this one is her favorite, and the one she makes most frequently. They always turn out soft and gooey and just so finger-licking good!
Everyone loves these cinnamon rolls so much that she is often asked to make them in large quantities around the holidays for people to give as Christmas gifts. Yes, it’s true. Many a time I would come to the house to see dozens and dozens of cinnamon rolls laid out for people to come pick up.
I decided it was about time I shared the recipe, so you all can enjoy these amazing sweet rolls!
How to Make Them Step by Step
So many people are intimidated by the thought of homemade cinnamon rolls. But do not fear! With these step by step instructions, you can feel confident in making this delicious recipe!
Step 1: Make the Dough. It’s important to start with quality ingredients, and especially the yeast! Make sure your yeast is fresh (not expired). I typically use active dry yeast in this recipe. But if you’re an experienced baker and know how to adjust recipes for rapid rise yeast, you can.
In a large bowl, dissolve yeast in warm milk (you can microwave the milk in 15 second increments to warm it up). Add sugar and 1 cup of flour. Stir gently, cover and set aside until doubled in size, about 30-45 minutes.
After it has risen the first time, add butter, salt, eggs and remaining flour. Mix well with wooden spoon.
Step 2: Knead the Dough. Turn dough onto a lightly floured surface and knead for 5 minutes (dough will be a little sticky). Place back in the bowl and cover lightly with plastic wrap or a dish towel. Let it rise a second time until doubled in size.
Step 3: Fill the Dough. While dough is rising, make the filling by combining brown sugar, cinnamon and flour in a small bowl.
Once the dough has risen again, roll it out into a 21×16 rectangle, about ¼ inch thick. Spread the ⅓ cup softened butter over the dough, then sprinkle with the cinnamon mixture.
Step 4: Cut Dough Into Rolls. Roll up the rectangle, starting at the long end, and cut into 1¾ inch slices. Tip: Measure it out before cutting and use a knife to mark where you will make your cuts. Use either a knife or string to make clean slices. You should get about 12 cinnamon rolls.
Step 5: Bake. Place on a greased jelly roll pan and let double in size. When they are ready, bake at 375 for 15-20 minutes.
Step 6: Add Icing. While rolls are baking, mix all icing ingredients together. Be sure to start with room temperature ingredients for best results. Spread the icing over warm rolls right after they come out of the oven. This will make them perfectly gooey and delicious!
If you need to make these ahead of time…
Which is totally common (especially when you’re making them for a holiday or special occasion), you can do it a couple different ways:
- Make, fill, and cut the dough. But before you let it rise the third and final time, put the jelly roll pan in the fridge. When you’re ready to bake, take it out of the fridge and let it rise until it has doubled in size. Then bake as usual!
- Make fill, and cut the dough, and then freeze them unbaked. In this case, you will again want to take them out of the freezer, let them thaw, rise, and then bake as usual.
- Bake and frost your cinnamon rolls, then flash freeze them on a pan. Once they are solid, you can wrap them tightly in plastic wrap or tinfoil, and store them in an airtight container in the freezer. When you’re ready to use them, thaw at room temperature, or in an oven set to 300°F.
If you love Cinnamon Rolls as much we do, I highly recommend trying this recipe. As I mentioned before, they are so soft and the frosting on top is amazing!! I know you’ll love them!
For more great sweet rolls, check out:
- Cinnamon Roll Bites
- Orange Rolls
- Mini Cinnamon Rolls
- Strawberry Cinnamon Rolls
- Pumpkin cinnamon Roll Bites
Cinnamon Roll Recipe
Ingredients
Filling
- 1 cup brown sugar
- 2 1/2 tbsp cinnamon
- 2 tbsp flour
- 1/3 cup butter softened
Instructions
- In a large bowl, dissolve yeast in warm milk. Add sugar and 1 cup of flour. Stir gently, cover and set aside until doubled in size, about 30-45 minutes.
- Add butter, salt, eggs and remaining flour. Mix well with wooden spoon.
- Turn dough onto a lightly floured surface and knead for 5 minutes (dough will be a little sticky) Place back in the bowl and cover to let rise until doubled in size.
- While dough is rising, make the filling by combining brown sugar, cinnamon and flour in a small bowl.
- Roll out onto a 21x16 rectangle, about ¼ inch thick.
- Spread the ⅓ cup softened butter then sprinkle with the cinnamon mixture. Roll up long ways and cut into 1¾ inch slices. You should get about 12 cinnamon rolls.
- Place on a greased jelly roll pan and let double in size.
- Bake at 375 for 15-20 minutes.
- While rolls are baking, mix all icing ingredients together. and spread over warm rolls.
ENJOY!
Pictures for this recipe were re-taken by contributor, Alicia, of The Baker Upstairs.
Is that all purpose or self rising flour that you use?
Please take this as a compliment, but these cinnamon rolls look dangerous! Definitely “Christmas Morning” worthy!
Yummy!
xoxo
Love a great cinnamon roll recipe!
I’ve followed your blog for a while but never commented til now. I made these cinnamon rolls for Christmas breakfast, and Oh. My. Word. They were amazing! I’ve never made homemade cinnamon rolls before, but after this, I don’t think I can go back to the pre-made kind. I prepped these on Christmas Eve, then just pulled them out of the fridge in the morning to bake. Doesn’t get much easier than that. Thank you for the recipe!
They’re definitely our favorite too, Jenn!! I hope everyone else loved them on Christmas. Thank you for stopping by, and I hope you have a wonderful New Year!! XO
hey… Can you please tell me the yeast quantity in grams . Thank you 🙂
I have been looking for a “soft” cinnamon roll recipe for a while. Thank you for posting this! Can’t wait to try them.
One thing I noticed about the directions: the cinnamon is never mentioned. I assume you mix it together with the brown sugar before sprinkling it over the dough?
Oops..need to fix that! Yes, sprinkle with the brown sugar 🙂 Hope you like them!!
I’ve been on the hunt for a bit to find the perfect cinnamon rolls. And I’m pretty sure these may be it. I’m hesitant to try any others to say the least!
Have you ever tried freezing them? We’re a small family and would love to cut freeze smaller quantities.
Do you think bake first and then freeze or leave unbaked?
These are it! They are our favorite! I have not tried freezing them. I bet both ways would be fine. If they are baked, you could just let thaw & re-heat them. I never have any left to freeze 🙁
Im noT undErdtanding this recipe. It states on the 1st paragraph to let the dough rise and then on the 2nd paRagraph you add the rest of the stuff and it doesnt rise with the first paragraph? You just add it in without the rise (with the first para) and just mix it in? Also can you double the recipe?
In step 3, you let it rise again, once you’ve added the other ingredients in step 2 🙂 Yes, you could double it 🙂
What is the measurement (Grams or tbsp) of 1 pack yeast?
They are usually in ounces.
tHEY WERE A HIT! mAKING THEM AGIAN! oN THE MAKE AHEAD TIPS: I AM NOT UNDERSTANDING, LETTING THEM RISE A 3RD TIME. I JUST LET IT RISE TWICE PER YOUR READY TO EAT RECIPE. wHAT AM I MISSING?
In the recipe box, you will see that they double in size 3 times. At the beginning in step 1, step 3, & in step 7. Hope that helps!!
I LOVE THESE!! I’ve made them several times and they’re always perfect! Question: I need to make thse 4 days in advance. They need to be baked and frosted ahead of time. Do I need to freeze them? Or just refrigerate them? Thank you!!
Glad you like them. Here’s the tip for freezing…Bake and frost your cinnamon rolls, then flash freeze them on a pan. Once they are solid, you can wrap them tightly in plastic wrap or tinfoil, and store them in an airtight container in the freezer. When you’re ready to use them, thaw at room temperature, or in an oven set to 300°F. Hope that helps!
these are just as tasty As Cinnabon!!!! Made the dough in the Bread maker. Best ever!
Awe, that makes me so happy! Thank you for saying that!
Hi Kristyn,
I’d like to make these tomorrow! They look delicious. I have all the ingredients, but do we have to use a jelly roll pan or can we use something else? I don’t have one of those, but I have a 9 by 13 glass baking dish. Thank you for your help!
Yes, I am sure they will work just fine 🙂 Good luck!
Hey Kristyn!
I made these for my family tonight, and boy, were they a HUGE HIT! I’ve never really baked anything before, but tonight, my family complimented on how good a cook I was (I’m only twelve!). And it’s all thanks to YOU that my parents started considering taking baking and cooking more seriously for me! They offered to buy more measuring cups and ingredients and things like that. Thank you so much for this recipe! I’ll be sure to make these tomorrow morning, too 🙂
This makes me so happy!! Way to go!! You are on your way! Thank you so much for telling me that! I hope you find some other recipes to try 🙂
Cannot wait to make this. I think thisis the recipe I have been looking for. They can be soft.
I can’t wait for you to try them! Let me know what you think 🙂
I have tried multiple cinnamon roll recipes, and this one got top ratings from the kids and husband! The directions were easy to follow for someone who doesn’t do a ton of baking, and the rolls turned out great. This is now my go to recipe for cinnamon rolls that are soft and fluffy.
how long should i let the yeast dissolve for? i started mixing in the flour and sugar and i’m left with a really liquidy mixture to let double … is that how it should be??
The yeast shouldn’t need too much time to dissolve in the milk. How did the yeast/flour/sugar mixture look after rising for 30-45 minutes?