I’ve been making my Easy Cinnamon Rolls Recipe for years, and in this post I reveal the small techniques that make all the difference.

Jump to Recipe

I’m obsessed with these Amazing Homemade Cinnamon Rolls. I’ve been making them for years and every holiday they disappear before anyone notices.

The dough is soft and I love how warm whole milk folds into it, and the swirl of ground cinnamon smells like trouble in the best way. This is my Cinnamon Roll Recipe Homemade, not some copy from a blog, its the one that taught me to be patient but not perfect.

If you love cinnamon rolls give it a shot, you might find yourself hiding the last one.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: main structure lots of carbs, not much protein keeps rolls tender.
Whole milk: adds fat for richness, gives softer crumb and a bit of sweetness.
Unsalted butter: brings buttery flavor, tenderizes dough and makes filling super rich.
Brown sugar: deep molasses sweetness, moist filling, caramel notes, it’ll help browning.
Cinnamon: warm spice, strong aroma, gives that classic sweet spicy flavor in swirls.
Active dry yeast: ferments the dough, lifts rolls, makes em light, needs warm water.
Eggs: add protein and richness they help bind and brown the crust.
Cream cheese icing: tangy sweet and creamy, adds moisture, balances all that sugar.

Ingredient Quantities

4 cups all purpose flour (about 480 g)

1 cup whole milk, warm

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup granulated sugar (50 g)

1/3 cup unsalted butter, melted (about 75 g)

2 large eggs, room temperature

1 teaspoon fine salt

1/2 cup unsalted butter, softened, for filling (115 g)

1 cup packed brown sugar (light or dark is ok)

3 tablespoons ground cinnamon

Pinch of salt (for the filling)

4 ounces cream cheese, softened (about 115 g)

1/4 cup unsalted butter, softened (60 g) for the icing

1 to 1 1/2 cups powdered sugar (120 to 180 g), sifted

1/2 teaspoon vanilla extract

1 to 2 tablespoons milk or cream, to thin the icing

Optional: 1/2 cup chopped pecans or walnuts

Optional: 1/2 cup raisins

How to Make this

Print Recipe (No Advertisments)

1. Warm 1 cup whole milk to about 105 to 115 F, pour into a small bowl, sprinkle 2 1/4 teaspoons active dry yeast on top, stir a bit and let sit 5 to 10 minutes until foamy.

2. In a large bowl combine 4 cups all purpose flour and 1 teaspoon fine salt. In another bowl whisk 2 large room temperature eggs with 1/3 cup melted unsalted butter and the 1/4 cup granulated sugar, then stir in the foamy yeast mixture. Add the wet to the dry and mix until a shaggy dough forms, add a little extra flour if it is way too sticky but keep it slightly tacky.

3. Knead the dough about 6 to 8 minutes by hand or 4 to 5 minutes in a stand mixer with a dough hook until smooth and elastic. Place dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, let rise in a warm spot until doubled, about 1 to 1 and 1/2 hours.

4. Punch dough down, turn onto a lightly floured surface and roll into a rectangle about 16 by 12 inches and roughly 1/4 inch thick. Spread 1/2 cup softened unsalted butter evenly over the dough leaving a small border.

5. Mix 1 cup packed brown sugar with 3 tablespoons ground cinnamon and a pinch of salt, sprinkle that mixture over the butter, press it in slightly. If using add 1/2 cup chopped pecans or walnuts or 1/2 cup raisins on top, distribute evenly.

6. Starting from a long edge roll the dough up fairly tight into a log, pinch the seam to seal. Use dental floss or a sharp knife to cut the log into 12 to 15 equal rolls and place them cut side up in a greased 9 by 13 inch pan with a little space between.

7. Cover the pan and let the rolls rise until puffy, about 30 to 45 minutes while you preheat the oven to 350 F. Bake the rolls 20 to 25 minutes until golden on top and set in the center, tent with foil if they brown too fast.

8. While they bake beat together 4 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth, gradually add 1 to 1 1/2 cups sifted powdered sugar, stir in 1/2 teaspoon vanilla extract and add 1 to 2 tablespoons milk or cream to reach a spreadable consistency.

9. Spread the icing over the warm rolls so it melts into the swirls, serve warm. Tips: do not heat milk over 115 F or you can kill the yeast, use room temperature eggs for better rise, if dough is sticky add flour 1 tablespoon at a time, toast nuts first for more flavor, and underbake a minute for extra gooey rolls its worth it.

Equipment Needed

1. Instant-read thermometer (to warm milk to about 105–115 F)
2. Measuring cups and measuring spoons
3. Mixing bowls — small for the yeast, big one for the dough
4. Whisk and rubber spatula
5. Stand mixer with dough hook or a sturdy wooden spoon for hand kneading
6. Rolling pin and bench scraper or spatula to help lift the dough
7. Sharp knife or unflavored dental floss for cutting the roll log
8. 9 x 13 inch baking pan plus nonstick spray or parchment and oven mitts

FAQ

Can I make the dough ahead of time?

Yes. You can either refrigerate the dough after the first rise for up to 24 hours, or shape the rolls, cover tightly and refrigerate overnight; in the morning let them sit at room temp 30 to 60 minutes to warm up and finish proofing, then bake.

My dough is too sticky or too dry, what do I do?

If it’s sticky add flour 1 tablespoon at a time while kneading until it’s soft and slightly tacky. If it’s dry add 1 tablespoon warm milk at a time. Knead about 5 to 10 minutes for a smooth elastic dough.

Can I use instant yeast instead of active dry yeast?

Yes. Use the same 2 1/4 teaspoons. With active dry yeast proof it in warm milk 5 to 10 minutes until foamy. Instant yeast can be mixed right into the dry ingredients but warm milk still helps the dough come together faster.

How do I keep the rolls gooey and not overbaked?

Don’t overbake, pull them when the tops are golden and the centers are set but still soft (internal temp around 190 F is a good guide). Spread the cream cheese icing while they’re warm and brush a little melted butter on the centers if you want extra goo.

Can I freeze the rolls and how do I reheat them?

Yes. For unbaked rolls shape them in the pan, freeze until firm, wrap tightly and store up to 3 months; bake from frozen adding 10 to 20 minutes or thaw overnight in fridge then bake. For baked rolls cool, wrap and freeze; reheat at low temp (about 300 F) until warmed through.

Any good substitutions for dairy or eggs?

Sure. Use plant milk and vegan butter, swap the eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use dairy free cream cheese. Texture may be slightly different but it works well.

Amazing Homemade Cinnamon Rolls Recipe Substitutions and Variations

Flour: Swap all purpose for bread flour (chewier, use same volume), whole wheat pastry flour (use up to half the flour, gives a nuttier denser roll), or a gluten free 1:1 baking blend with xanthan gum (best if you weigh the flour).
Whole milk: Use 2% or even skim in a pinch, or warm unsweetened oat or almond milk (same temp as recipe), or buttermilk for a tangier softer crumb just watch the rise, it may speed up.
Butter (dough or filling): Use European style butter for richer flavor, coconut oil solid at room temp for similar texture though flavor changes, or vegetable shortening for a lighter pillowy texture but less butter taste.
Cream cheese (icing): Swap with mascarpone for extra creaminess, Neufchatel for a lower fat but very similar result, or blend smooth ricotta with a little sour cream and a pinch of salt for a lighter tangy icing.

Pro Tips

1. Let the yeast really show you it’s alive before mixing it in. If the milk feels hot to the touch you could kill the yeast, but if the foamy bloom doesnt appear after 10 minutes, toss that packet and start over. Dont panic, sometimes yeast is old or the milk was too warm.

2. Aim for a slightly tacky dough not a rock hard one, and knead until it’s elastic and smooth. You can do the windowpane test if you want but dont over knead it, overworked dough gets tough. If it’s super sticky add flour a tablespoon at a time.

3. Keep the filling butter soft but not melted or it will leak when you roll. Chill the log about 10 to 15 minutes before slicing if you want cleaner cuts, and use unflavored dental floss to slice without squishing the rolls.

4. For that gooey center underbake by a minute or two if you like it extra melty, but tent with foil if the tops brown too fast so they dont burn. Let the pans rest about 5 to 10 minutes after baking before you spread the icing so it soaks in without sliding off everywhere.

5. Toast nuts first for more flavor and add them sparingly so they dont overwhelm texture. And if you want to prep ahead, you can cut the rolls and freeze them unbaked on a tray, then thaw, let rise and bake; the icing is best made fresh or warmed slightly if it firms up in the fridge.