The BEST Cinnamon Roll Recipe

This is the BEST Cinnamon Roll Recipe I’ve ever made—soft, fluffy, and filled with gooey cinnamon sugar swirls, then topped with a luscious cream cheese glaze. Every bite melts in my mouth and fills the kitchen with that irresistible warm, bakery-style aroma. These cinnamon rolls are my go-to for weekend brunches, holiday mornings, or any time I want to treat myself and my loved ones.

Why You’ll Love This Recipe

I love how these cinnamon rolls turn out pillow-soft and rich, with just the right amount of sweetness and spice. The dough is soft but sturdy enough to hold all the gooey filling, and the frosting melts into every crevice. It’s a make-ahead-friendly recipe, and once I mastered it, I never needed another one. Whether fresh out of the oven or reheated the next day, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Granulated sugar
• Whole milk
• Unsalted butter
• Eggs
• Active dry yeast
• Salt

For the filling:

• Brown sugar
• Ground cinnamon
• Softened butter

For the cream cheese glaze:

• Cream cheese
• Powdered sugar
• Vanilla extract
• Milk or heavy cream

Directions

1. I warm the milk and butter until just melted, then let it cool slightly. I mix it with the yeast and a little sugar, letting it sit until foamy—about 5–10 minutes.
2. I add the eggs, flour, salt, and remaining sugar, then knead the dough until smooth and elastic, about 8–10 minutes by hand or in a mixer.
3. I let the dough rise in a greased bowl, covered, until doubled in size—about 1 to 1.5 hours.
4. I roll out the dough into a rectangle, spread with softened butter, and sprinkle generously with brown sugar and cinnamon.
5. I roll the dough tightly from the long side and slice it into even rolls using dental floss or a sharp knife.
6. I place the rolls in a greased baking dish and let them rise again until puffy—another 30–45 minutes.
7. I bake at 350°F (175°C) for 20–25 minutes, or until golden brown and cooked through.
8. I mix the cream cheese glaze until smooth and spread it over the warm rolls right out of the oven.

Servings and timing

This recipe makes about 12 large cinnamon rolls. It takes around 30 minutes to prep, 2 hours for rising, and about 25 minutes to bake. I usually start the dough early and let it rise while I prep other things.

Variations

• I’ve added chopped pecans or walnuts to the filling for a bit of crunch.
• For a caramel version, I pour a simple caramel sauce in the bottom of the baking dish before adding the rolls.
• When I want extra spice, I mix in a little nutmeg or cardamom with the cinnamon.
• I swap the glaze with a vanilla icing or maple glaze when I want something different.
• For an overnight version, I prepare the rolls up to the second rise, cover, refrigerate, and bake the next morning.

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I microwave each roll for about 20–30 seconds or warm them in the oven at 300°F (150°C) for 10 minutes. I’ve also frozen baked and unfrosted rolls—just thaw and frost after warming.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes, I often prepare them the night before, cover the pan, and refrigerate. In the morning, I let them come to room temperature and rise again before baking.

What’s the best way to cut the rolls?

I use unflavored dental floss to slice the log cleanly without squishing the dough—it works better than a knife.

Can I freeze the dough?

Yes, I freeze the shaped (but unbaked) rolls on a tray, then transfer to a freezer bag. When I’m ready to bake, I thaw, rise, and bake as usual.

Why are my cinnamon rolls dense?

That usually means the dough didn’t rise enough or the flour ratio was too high. I make sure the yeast is active and the dough is slightly tacky but not sticky.

Can I use instant yeast instead of active dry?

Yes, I skip the proofing step and mix instant yeast directly with the dry ingredients. The rise time might be slightly shorter.

Conclusion

This truly is the BEST Cinnamon Roll Recipe I’ve ever made. The dough is soft and tender, the filling is perfectly spiced, and the cream cheese glaze ties it all together. Whether I’m making them for a holiday breakfast or just a cozy weekend treat, these rolls never fail to impress—and they’re worth every minute it takes to make them from scratch.

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