How to Make the Best Cinnamon Rolls at Home: A Step-by-Step Guide

Welcome to the delightful world of homemade cinnamon rolls! For years, this recipe has been a beloved favorite, consistently praised for its incredible flavor and perfect texture. If you’re looking to bake cinnamon rolls that rival even the most famous bakery versions, you’ve come to the right place.

These aren’t just any cinnamon rolls; they are big, fluffy clouds of dough, swirled with a generous cinnamon-brown sugar filling, and drizzled with a luscious vanilla cream cheese glaze. Each bite is designed to be a moment of pure indulgence, perfect for special occasions or simply to brighten up your day.

While they might not be a health food, these cinnamon rolls are absolutely worth it when you crave something truly special. The secret to achieving that signature soft and fluffy texture? Bread flour. Yes, bread flour is essential for this recipe and makes a significant difference in the final result.

We’re confident that these cinnamon rolls can compete with the best, even those from famous chains. Read on for all the tips, tricks, and answers to your cinnamon roll baking questions, ensuring your homemade batch is a resounding success.

Let’s dive into what makes this cinnamon roll recipe truly unforgettable. Originally shared in 2017, this recipe has become a cornerstone of home baking for many. Today, we’re revisiting it to remind you just how delicious homemade cinnamon rolls can be, and to offer even more guidance with extra tips and a video tutorial to assist you through each step (available at the end of this post).

The first time these cinnamon rolls were baked, it was for an Easter brunch. The positive response was overwhelming; everyone agreed they were among the best cinnamon rolls they had ever tasted. From that moment on, this recipe became a cherished tradition, especially for Christmas morning brunch. Now, it’s time for you to create your own memorable moments with these incredible homemade treats.

Essential Ingredients for Homemade Cinnamon Rolls

Creating the best cinnamon rolls from scratch doesn’t require a long list of exotic ingredients. What it does need is attention to detail and adherence to the recipe. These ingredients are carefully selected to create the perfect balance of flavor and texture:

Milk: For the best results, use 2% or whole milk. Almond milk can also be substituted if needed. The milk temperature is crucial – we’ll discuss this in more detail later.
Granulated Sugar: Sugar not only sweetens the dough but also plays a vital role in activating the yeast, helping your cinnamon rolls rise beautifully.
Quick Rise Yeast: Using quick rise or instant yeast is recommended to ensure a faster rise. Active dry yeast can also be used, though it may extend the rising time.
Butter: Butter is indispensable in cinnamon rolls, contributing to the rich flavor and tender texture. You’ll need butter for the dough, the flavorful filling, and the creamy icing. Salted or unsalted butter can be used, based on your preference.
Egg & Egg Yolk: The combination of a whole egg and an extra egg yolk enriches the dough, providing a perfect texture and luxurious consistency.
Bread Flour: The star ingredient for fluffy cinnamon rolls! Bread flour has a higher protein content than all-purpose flour, which develops more gluten. This extra gluten is what gives cinnamon rolls their signature soft, chewy, and delightful texture.
Brown Sugar: Dark brown sugar is preferred for its deep molasses flavor, enhancing the cinnamon filling. Light brown sugar can also be used as a substitute.
Cinnamon: The quintessential cinnamon roll spice! Use good quality ground cinnamon for the warmest, most aromatic flavor.
Salt: A pinch of salt is essential to balance the sweetness and also to control the yeast activity in the dough. Don’t skip it!
Cream Cheese Frosting Ingredients: For the unforgettable cream cheese frosting, you’ll need cream cheese, butter, powdered sugar, and vanilla extract. This tangy-sweet frosting perfectly complements the warm, spiced rolls.

With these ingredients, you’re well on your way to creating homemade cinnamon rolls that will impress everyone.

Dairy-Free Cinnamon Roll Option

Good news for those who are dairy-free or have dietary restrictions! This recipe can be easily adapted to be completely dairy-free without compromising on taste or texture.

Almond Milk: As mentioned earlier, almond milk works wonderfully as a substitute for dairy milk in the dough.
Vegan Butter: Replace dairy butter with vegan butter in the dough, filling, and frosting. There are many high-quality vegan butter options available in most supermarkets that work perfectly in baking.
Vegan Cream Cheese: For the frosting, use vegan cream cheese. Ensure it is a brand that is designed for baking and has a similar consistency to traditional cream cheese.

By making these simple substitutions, you can enjoy delicious, homemade cinnamon rolls that are suitable for a dairy-free diet.

Yeast Guide: Choosing and Activating Yeast for Cinnamon Rolls

Understanding yeast is key to successful cinnamon rolls. There are two main types of yeast commonly used in baking:

Active Dry Yeast: This type of yeast is dormant and needs to be “proofed” or activated before being added to the dry ingredients. Proofing involves dissolving the yeast in warm liquid (in this recipe, warm milk) with a bit of sugar. You’ll know it’s activated when small bubbles form on the surface of the liquid, indicating the yeast is alive and ready to work.
Instant Yeast (Quick Rise Yeast): Also known as quick rise yeast, this type is more active and doesn’t require proofing. It can be added directly to the dry ingredients. However, even with instant yeast, dissolving it in warm milk with sugar can give it a head start and ensure it’s active. This is the recommended type for this cinnamon roll recipe for its reliability and speed.

Regardless of the type of yeast you choose, using warm milk at the correct temperature is crucial. The ideal temperature for activating yeast is between 105 and 115 degrees Fahrenheit (40-46 degrees Celsius). Milk that is too hot will kill the yeast, preventing your dough from rising, while milk that is too cold will not activate the yeast properly.

A simple way to check the milk temperature is to dip your finger in it. It should feel comfortably warm, like warm bathwater, but not hot. If you overheat the milk, let it cool down before adding the yeast.

Expert Tips for Making Perfect Cinnamon Rolls

To ensure your homemade cinnamon rolls are the best they can be, follow these essential tips:

Mind the Milk Temperature: As emphasized, keep the milk temperature between 105-115°F (40-46°C). Overheating will destroy the yeast. If you accidentally overheat it, allow it to cool down before proceeding.
Room Temperature Butter for Filling: Many recipes suggest melted butter for the filling, but room temperature, softened butter is better. Melted butter can leak out of the rolls during baking. Softened butter stays in place, creating those gooey cinnamon swirls.
Rub Brown Sugar into Butter: After spreading the softened butter over the dough, don’t just sprinkle the brown sugar mixture on top. Gently rub the brown sugar into the butter and dough. This helps it adhere better and creates a more cohesive and flavorful filling layer.
Room Temperature Egg: Use a room temperature egg in the dough. A cold egg can lower the dough temperature and potentially hinder yeast activity. To quickly bring an egg to room temperature, place it in a bowl of warm water for a few minutes.
Use Bread Flour – It’s a Game Changer: Bread flour is vital for achieving the soft, fluffy texture that defines great cinnamon rolls. It’s readily available in most grocery stores and makes a noticeable difference compared to all-purpose flour. Trust this tip – it’s worth it!
Flour Your Work Surface and Rolling Pin: To prevent the dough from sticking, generously flour your work surface and your rolling pin when rolling out the dough. This ensures smooth rolling and prevents tearing or sticking.

Essential Tools for Baking Cinnamon Rolls from Scratch

Having the right tools can make the cinnamon roll baking process smoother and more enjoyable:

Mixing Bowls: You’ll need a few bowls for mixing dough, filling, and frosting.
Measuring Cups and Spoons: Accurate measurements are crucial in baking, especially with yeast recipes.
Stand Mixer or Hand Mixer: A stand mixer with a dough hook is ideal for kneading the dough, but a hand mixer or even kneading by hand is also possible.
Rolling Pin: For rolling out the dough into a rectangle.
Pastry Brush or Spatula: For spreading softened butter on the dough.
Serrated Knife or Dental Floss: For cleanly slicing the rolled cinnamon roll dough into even pieces. Dental floss is a surprisingly effective method for clean cuts!
Baking Pan: A 9×9 inch baking pan or a 9-inch round cake pan works perfectly for this recipe.
Parchment Paper: Lining your pan with parchment paper makes for easy cleanup and prevents sticking, especially if any filling leaks out.
Thermometer (Optional but Recommended): A kitchen thermometer helps ensure your milk is at the correct temperature for activating the yeast.

Storing and Reheating Cinnamon Rolls

Freshly baked cinnamon rolls are best enjoyed warm. Here’s how to store and reheat them to maintain their deliciousness:

Room Temperature Storage: You can store cinnamon rolls covered at room temperature for 1-2 hours after baking.
Refrigerator Storage: For longer storage, transfer cooled cinnamon rolls to an airtight container and refrigerate for up to 5 days.
Reheating: To reheat refrigerated cinnamon rolls, microwave them for 20-30 seconds until warm and gooey again. You can also reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes for a more oven-fresh feel.

Make-Ahead Options: Overnight and Freezing Instructions

For convenience, these cinnamon rolls can be prepared ahead of time in two ways: overnight refrigeration and freezing.

Overnight Cinnamon Rolls

After the first rise, roll out the dough, add the filling, and roll it up.
Cut the log into rolls as directed and arrange them in a parchment-lined baking pan.
Cover the pan tightly with plastic wrap and refrigerate overnight.
In the morning, remove the pan from the refrigerator and let the cinnamon rolls come to room temperature and rise for 45 minutes to 1 hour before baking as directed. This second rise is essential for achieving a light and airy texture.

Freezing Cinnamon Rolls

Freezing Before Baking:

Freeze the dough after the first rise, once it’s rolled, filled, and cut into rolls.
Place the unbaked rolls in a pan, cover tightly with plastic wrap, and then foil for extra protection against freezer burn. Freeze for up to 2-3 months.
When ready to bake, thaw the frozen rolls in the refrigerator overnight.
Allow them to come to room temperature and rise in a warm place for 30 minutes to 1 hour before baking as directed.

Freezing After Baking:

Allow the baked cinnamon rolls to cool completely to room temperature.
You can freeze the whole pan of cinnamon rolls, well-wrapped in plastic wrap and foil, or freeze individual rolls in airtight containers or freezer bags.
To thaw, defrost at room temperature.
Reheat in a 350°F (175°C) oven for 10-15 minutes or microwave individual rolls for 20-30 seconds until warmed through.
It’s recommended to freeze cinnamon rolls before frosting and add fresh frosting after reheating for the best flavor and texture. The cream cheese frosting can also be made ahead and frozen separately in an airtight container.

Common Cinnamon Roll Questions Answered

Baking can sometimes bring up questions. Here are answers to some frequently asked questions about making cinnamon rolls:

Can I use all-purpose flour instead of bread flour? Yes, you can use all-purpose flour, and the recipe will still work. However, for the best, fluffiest cinnamon rolls, bread flour is highly recommended. It truly makes a difference in texture.
Why did the middles of my cinnamon rolls pop out? This can happen if the rolls are rolled too tightly or if the pan is too small, causing overcrowding. Ensure you cut off the ends of the cinnamon roll log, as shown in the video, to ensure they fit comfortably in the pan without being overly compressed.
Can I double this recipe? Absolutely! To double the recipe, simply double all ingredient quantities. You will need to use a larger baking pan to accommodate the increased number of rolls.
What if my dough is too sticky while kneading? If the dough is too sticky to handle, gradually add a tablespoon of flour at a time while kneading until the dough becomes easier to manage and slightly tacky but not overly sticky.
Can I use a bread maker for the dough? While this recipe was not specifically tested with a bread maker, some readers have reported success using a bread maker to prepare the dough. Consult your bread maker’s manual for dough settings and adjust accordingly.
Can I add mix-ins to the filling? Yes, get creative! Chopped nuts (pecans, walnuts), raisins, dried cranberries, or spices like pumpkin pie spice or nutmeg can be delicious additions to the cinnamon-brown sugar filling.

Watch the Cinnamon Roll Recipe Video Tutorial

For a visual guide to making these incredible cinnamon rolls, watch this step-by-step video tutorial. It will walk you through each stage of the process, from dough making to rolling and frosting, ensuring your success. [Insert Video Link Here – Note: As a language model, I cannot insert an actual video link, you would embed the video here if available.]

More Brunch and Breakfast Recipes to Explore

Looking for more delicious breakfast and brunch ideas? Explore a wide range of recipes to complement your cinnamon roll baking adventure here!

We hope you love this cinnamon roll recipe and make it a cherished tradition in your family for years to come. Share the joy of homemade baking with your loved ones, and don’t forget to rate the recipe below!

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The Best Cinnamon Rolls You’ll Ever Eat Recipe

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Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 9 large cinnamon rolls

Description: The BEST cinnamon rolls in the world! Big, fluffy, soft, and utterly delicious. Once you try this recipe, you’ll never need another. Includes options for overnight preparation, make-ahead, and freezing.

Ingredients

For the Dough:

¾ cup (180g) warm milk (whole milk or 2% preferred) (110 degrees F)
2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)*
¼ cup (50g) granulated sugar
1 large egg plus 1 large egg yolk, at room temperature
¼ cup (57g) butter, melted (salted or unsalted)
3 cups (360g) bread flour, plus more for dusting
¾ teaspoon salt

For the Filling:

⅔ cup (142g) dark brown sugar (light brown sugar also works)
1 ½ tablespoons ground cinnamon
¼ cup (57g) butter, softened

For the Cream Cheese Frosting:

4 oz (112g) cream cheese, softened
3 tablespoons butter, softened
¾ cup (85g) powdered sugar
½ teaspoon vanilla extract

Instructions

Prepare the Dough: Warm milk to 110°F (43°C). In the bowl of an electric mixer, combine warm milk and sprinkle yeast on top. Add sugar, egg, egg yolk, and melted butter. Mix until combined. Stir in bread flour and salt with a wooden spoon until a dough forms.
Knead the Dough: Attach the dough hook to the stand mixer and knead on medium speed for 8 minutes. The dough should form a slightly sticky ball. If too sticky, add 2 tablespoons more bread flour. Alternatively, knead by hand for 8-10 minutes on a floured surface.
First Rise: Transfer dough to a greased bowl, cover with plastic wrap and a warm towel. Let rise for 1-1.5 hours, or until doubled in size.
Roll and Fill: Punch down the risen dough and transfer to a floured surface. Roll into a 14×9 inch rectangle. Spread softened butter over the dough, leaving a ¼ inch margin on one long side.
Add Cinnamon Sugar Filling: In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over the buttered dough, then gently rub it into the butter.
Shape the Rolls: Starting from the 9-inch side, tightly roll up the dough. Seal the seam and place seam-down. Trim about an inch from both ends of the log.
Cut into Rolls: Cut the log into 1-inch thick sections using a serrated knife or floss. You should get about 9 large rolls.
Second Rise: Place rolls in a greased 9×9 inch baking pan (lined with parchment paper). Cover with plastic wrap and a warm towel. Let rise for 30-45 minutes.
Bake: Preheat oven to 350°F (175°C). Bake cinnamon rolls for 20-25 minutes, until lightly golden brown at the edges but still soft in the center. Cool for 5-10 minutes before frosting.
Make Cream Cheese Frosting: In a mixer bowl, combine softened cream cheese, butter, powdered sugar, and vanilla extract. Beat until smooth and fluffy.
Frost and Serve: Spread cream cheese frosting generously over warm cinnamon rolls. Serve immediately and enjoy!

Recipe Notes

*If using active dry yeast, proof it in warm milk until bubbly before adding other dough ingredients. Dough may take longer to rise with active dry yeast.
Overnight Cinnamon Rolls: After the first rise and shaping rolls in the pan, cover and refrigerate overnight. In the morning, let rolls come to room temperature and rise for 30-45 minutes before baking.
Freezing Instructions: See blog post for detailed instructions on freezing before and after baking, plus more tips and FAQs.

Recipe by: Monique Volz // Ambitious Kitchen Photography: Sarah Fennel
Originally published May 2017, republished November 2021, and December 2022.