Table of Contents
Mom is a wonderful cook and baker and she is “famous” for her cinnamon rolls!!
She used to make and sell them at Christmas decades ago, but now we just make them for fun and pure enjoyment because they really are the BEST homemade cinnamon rolls. It’s one of our most requested family recipes!
Our kids request them frequently for breakfast – especially during General Conference (a bi-annual broadcast for our church) and holidays (we make them every Christmas morning)!
Homemade cinnamon rolls are a family classic and our FAVORITE, but if you’re short on time, try our tasty One Hour Cinnamon Rolls, or for a twist, our Maple Bacon Cinnamon Rolls!
Why we think you’ll love it:
- Our most requested cinnamon rolls! They always turn out soft and gooey and just so finger-licking good, covered in Cinnamon Roll Icing.
- Great for special occasions. Whether it’s a special weekend, brunch or holiday, these cinnamon rolls are always a hit.
- Make ahead for an easy morning. They’re great for making ahead of time for special events and holidays.
Homemade Cinnamon Rolls Ingredients and Substitutions
Rolls
- 1 packet active dry yeast – A standard packet of active dry yeast typically contains 2¼ teaspoons.
- 1 cup milk, warm – about 110°F
- ½ cup granulated sugar
- ⅓ cup unsalted butter, softened – see How to Soften Butter Quickly
- 1 teaspoon salt
- 2 large eggs – room temperature
- 4 cups all-purpose flour – see How to Measure Flour
Filling
- 1 cup brown sugar – light or dark brown sugar can be used
- 2 ½ tablespoons cinnamon
- 2 tablespoons all-purpose flour
- ⅓ cup butter, softened – salted or unsalted butter
Cream Cheese Frosting
- ½ cup unsalted butter
- 1 ½ cups powdered sugar – sifted
- ¼ cup cream cheese – room temperature
- ½ teaspoon vanilla extract
- ⅓ teaspoon salt
How to Make Homemade Cinnamon Rolls
- YEAST. In a large bowl, or in the bowl of a stand mixer, dissolve 1 packet of active dry yeast in 1 cup warm milk.
- DOUGH. Add ½ cup granulated sugar and 1 cup of flour to the yeast mixture. Stir gently, cover, and set aside until doubled in size, about 30-45 minutes.
- Add ⅓ cup butter, 1 teaspoon salt, 2 eggs, and the remaining 3 cups flour. Mix well with a wooden spoon.
- KNEAD. Turn cinnamon roll dough onto a lightly floured surface and knead for 5 minutes, or use your dough hook attachment and knead on medium speed (DO NOT OVER-KNEAD – the dough will still be a little sticky). Place back in the bowl and cover with a kitchen towel to let rise until doubled in size.
- FILLING. While the dough is rising, combine 1 cup brown sugar, 2 ½ tablespoons cinnamon, and 2 tablespoons flour in a small bowl.
- ROLL + CUT. With a rolling pin, roll out onto a 21×16-inch 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 seam side down (use a serrated knife, or I like to cut my rolls using dental floss). You should get about 12 cinnamon rolls.
- Place on a greased baking dish or jelly roll pan and let double in size.
- BAKE. Bake at 375°F for 15-20 minutes until golden brown.
- ICING. While the rolls are baking, whisk ½ cup unsalted butter, 1 ½ cup powdered sugar, ¼ cup cream cheese, ½ teaspoon vanilla extract, and ⅓ teaspoon salt. Spread the cream cheese icing over warm rolls. See Cinnamon Roll Icing for more info.
Kristyn’s Recipe Tips
- DO NOT over-knead, dough will be slightly sticky when done.
- Cut rolled dough with a serrated knife or with unflavored dental floss.
- Room temperature ingredients will incorporate best.
Homemade Cinnamon Rolls
Ingredients
Rolls
- 1 packet active dry yeast
- 1 cup milk, warm
- ½ cup granulated sugar
- ⅓ cup butter, softened
- 1 teaspoon salt
- 2 eggs
- 4 cups all-purpose flour
Filling
- 1 cup brown sugar
- 2½ tablespoons cinnamon
- 2 tablespoons all-purpose flour
- ⅓ cup butter, softened
Icing
- ½ cup butter
- 1½ cup powdered sugar
- ¼ cup cream cheese
- ½ teaspoon vanilla extract
- ⅓ teaspoon salt
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 a 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 the dough is rising, make the filling by combining brown sugar, cinnamon, and flour in a small bowl.
- Roll out onto a 21×16-inch 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°F for 15-20 minutes.
- While the rolls are baking, whisk unsalted butter, powdered sugar, cream cheese, vanilla extract, salt together and spread over warm rolls
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store unbaked rolls. Fill, roll, and place the cut rolls on a pan. Cover and store in the fridge overnight, or wrap the pan again with foil and freeze for 1-2 months. Allow rolls to come to room temperature and rise to double before baking.
Allow rolls to fully cool to room temperature before storing. Cover with aluminum and store at room temperature for 3-4 days or in the freezer for 2-3 months. Thaw, if needed, and reheat individual rolls in the microwave, or large batches in an oven set to 300°F.
More Like This
Cinnamon Rolls
Mini Cinnamon Rolls
1 hr 30 mins
Easy Cinnamon Roll Recipe
52 mins
Pumpkin Cinnamon Rolls
2 hrs 27 mins
Maple Bacon Cinnamon Rolls
2 hrs 30 mins
Pastries
Collections
Pictures for this recipe were re-taken by contributor, Alicia, of The Baker Upstairs.
This recipe was originally published April 2017.
About how long should the second rise be? I’m new to making cinnamon rolls and need all the specifics.
This recipe was so delicious! This was my first time making cinnamon rolls and pretty proud of myself! They were easy to make, easy to freeze and defrost and still turned out pretty good! Probably won’t buy them from the store anymore!
I have been trying to find the best cinnamon roll recipe for years. I have tried at least 10 different recipes and this is the best! It has the perfect amount of cinnamon. This is for sure one we will be making again.
Everyone was filled with these homemade cinnamon rolls! They are tasty, soft and incredibly savory!
Wow!! These cinnamon rolls really are the best! Super easy to make too — thank you so much for the recipe!!
I love that this recipe doesn’t require lengthy rising time! This is going to be perfect for summertime breakfast treats!
These are the best cinnamon rolls I have ever made! Everything about them is amazing! I get so many compliments when I make them and they are so easy to make!
So delicious!!! I tried freezing some left overs too and yea still as delicious as when originally made!
Making my 2nd batch.. the boys said these are the BEST!! So much better than any bakery and very easy to make!! Thank you !
Oh that makes me so happy to hear! You’re welcome. So glad you all enjoyed the recipe!
You’re rolls are perfectly shaped! I always have a hard time slicing cinnamon rolls. This is a wonderfully delicious recipe. I love the cream cheese frosting as well.
These are something that please a crowd every time they’re around. So decadent and delicious!
These are the most delicious cinnamon rolls ever! So simple to make too! So soft and cinnamony!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
These cinnamon rolls are my family’s favorite!! We make them all the time! I get asked for the recipe whenever I take them somewhere. They are so soft & gooey!
All time favorite in our home! Homemade cinnamon rolls. There’s never a time when these are not gobbled up.
this recipe is amazing. i was always so intimidated to make cinnamon rolls, but these were step by step instructions & made me feel like i know what i was doing. i made them last year for a friend & dropped them off & was complimented that they tasted professional. i suggest making them for any time you need a dessert, or a fun holiday treat..or just because you want to eat something delicious!
These are the easiest, quickest and most amazing cinnamon rolls that even someone like me who has many baking failures can make these! The cream cheese frosting is so good and my family just loves these!
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?
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.
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 🙂
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 🙂
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!
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!
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!
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!!
What is the measurement (Grams or tbsp) of 1 pack yeast?
They are usually in ounces.
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 🙂
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 🙁
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!!
hey… Can you please tell me the yeast quantity in grams . Thank you 🙂
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
Love a great cinnamon roll recipe!
Yummy!
xoxo
Please take this as a compliment, but these cinnamon rolls look dangerous! Definitely “Christmas Morning” worthy!
Is that all purpose or self rising flour that you use?