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These homemade cinnamon rolls are and ALL-TIME favorite. These rolls always get rave reviews from anyone who tries them!
Homemade cinnamon rolls are a family classic, but if you’re short on time try our tasty One Hour Cinnamon Rolls or for a twist, our Maple Bacon Cinnamon Rolls!
Mom’s Famous Rolls
My mom is a wonderful cook and baker and she is “famous” for her cinnamon rolls.
She used to make and sell them at Christmas time, decades ago, but now we just make them for fun and pure enjoyment, because we it really is the best cinnamon roll recipe.
- They’re delicious. 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. They’re great for making ahead of time for special events.
This is a favorite breakfast for holidays (we make them every Christmas morning) and would make a tasty addition to a breakfast charcuterie board or a delicious gift!
For an even easier version, check out our Quick + Easy Cinnamon Rolls Recipe.
Ingredients
RollS
- yeast – The yeast in this recipe provides all the leavening necessary for the rolls to rise just right creating fluffy cinnamon rolls.
- warm milk
- sugar
- softened butter
- salt
- eggs
- all-purpose flour – It is fine to substitute bread flour for all-purpose flour, but do not use self-rising flour.
Filling
- light brown sugar
- ground cinnamon
- all-purpose flour
- softened butter
Cream Cheese Frosting
- butter
- powdered sugar
- cream cheese
- vanilla extract
- salt
How to Make Cinnamon Rolls
- YEAST. In a large bowl, or in the bowl of a stand mixer, dissolve active dry yeast in warm milk.
- DOUBLE. Add sugar and 1 cup of flour. Stir gently, cover, and set aside until doubled in size, about 30-45 minutes.
- WET INGREDIENTS. Add butter, salt, eggs, and remaining 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 (DO NOT OVER-KNEAD – dough will still bbe a little sticky). Place back in the bowl and cover to let rise until doubled in size.
PRO TIP
DO NOT OVER-KNEAD the dough because it can make your rolls too tough. You want the dough to still be elastic and a little sticky when done kneading.
Filling the cinnamon rolls
- FILLING. While the dough is rising, make the filling by combining brown sugar, cinnamon, and flour in a small bowl.
- ROLL + CUT. With a rolling pin, roll out onto a 21×16 rectangle, about ¼ inch thick.
- SPREAD + ROLL. 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.
- DOUBLE. 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. While the rolls are baking, whisk all icing ingredients together and spread over warm rolls.
- ICING. Make cream cheese frosting and add to rolls while still warm.
Check out our Cinnamon Roll Icing post for even more information about it.
makING AHEAD + FREEZING
- Refrigerate the dough. Make, fill, and cut the dough. Before rising the third and final time, put them in the fridge. When ready to bake, remove from fridge and let it rise until doubled in size. Bake as usual!
- Freeze them unbaked. Make, fill, cut the dough, and then freeze unbaked. Take them out of the freezer, thaw, rise, and then bake as usual.
- Freeze them baked. Bake and frost the cinnamon rolls then flash-freeze them on a pan. Once solid, wrap them tightly in plastic wrap or tinfoil and store them in an airtight container in the freezer. Thaw them at room temperature or in an oven set to 300°F.
Store Leftovers
STORE. To keep your homemade cinnamon rolls from drying out or getting stale, allow them to fully cool to room temperature before storing.
- Countertop. Cover with aluminum foil and store for up to 3 days.
- Refrigerator. Place cooled rolls in a Ziploc bag or cover them with plastic wrap and store for up to a week.
FREEZE. Freeze cinnamon rolls unfrosted or frosted. Wrap the pan, or individual rolls, with plastic wrap and again with aluminum foil and put in the freezer. Let them thaw overnight and warm them in the oven for a few minutes.
These really are the BEST cinnamon rolls, and we hope you love them!
For more cinnamon rolls, check out:
Cinnamon Roll Recipe
Ingredients
Roll
- 1 package yeast
- 1 cup milk warm
- 1/2 cup sugar
- 1/3 cup butter softened
- 1 tsp salt
- 2 eggs
- 4 cups all-purpose flour
Filling
- 1 cup brown sugar
- 2 1/2 tbsp cinnamon
- 2 tbsp all-purpose flour
- 1/3 cup butter softened
Icing
- 1/2 cup butter
- 1 1/2 cup powdered sugar
- 1/4 cup cream cheese
- 1/2 tsp vanilla extract
- 1/3 tsp 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, egg,s 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 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, mix all icing ingredients together. and spread over warm rolls.
Video
Notes
- Countertop. Cover with aluminum foil and store for up to 3 days.
- Refrigerator. Place cooled rolls in a Ziploc bag or cover them with plastic wrap and store for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pictures for this recipe were re-taken by contributor, Alicia, of The Baker Upstairs.
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!!