The Best Cinnamon Rolls

Why You’ll Love This Recipe

I love how indulgent yet approachable this recipe is. The dough is soft and easy to work with, the cinnamon filling is rich and fragrant, and the frosting adds that perfect creamy sweetness. These rolls rise beautifully and bake into golden spirals that are just begging to be devoured. If I want a guaranteed crowd-pleaser—this is the recipe I turn to.

Ingredients

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

For the Rolls:

• 1 cup milk, heated to 110°F

• 2 1/4 teaspoons active dry yeast

• 1 large egg, room temperature

• 2 tablespoons melted butter, divided

• 4 tablespoons granulated sugar

• 1/2 teaspoon salt

• 3 cups all-purpose flour, plus 2–4 tablespoons as needed

For the Filling:

• 6 tablespoons softened butter

• 1/4 cup brown sugar

• 1 tablespoon ground cinnamon

For the Cream Cheese Frosting:

• 4 tablespoons softened butter

• 4 oz softened cream cheese

• 2 teaspoons vanilla extract

• 1 cup powdered sugar

Directions

1. Make the Dough
In a large mixing bowl, I whisk together the warm milk, yeast, egg, 1 tablespoon melted butter, sugar, and salt.
I stir in 3 cups of flour, then add 1 tablespoon at a time until the dough is no longer sticky.
I knead the dough for about 3 minutes, then cover the bowl with plastic wrap and let it rise in a warm place for 1 hour.

2. Make the Filling
While the dough rises, I mix together the softened butter, brown sugar, and cinnamon in a small bowl until smooth.

3. Roll and Cut
Once the dough has doubled in size, I turn it out onto a floured surface and roll it into a 17×10-inch rectangle.
I spread the cinnamon filling evenly across the dough, then roll it up tightly from the long edge.
Using dental floss (or a very sharp knife), I cut the roll into 8 even pieces.

4. Second Rise
I place the rolls into a greased 9×13-inch pan and cover them with plastic wrap. I let them rise for another 30 minutes.
Once risen, I brush the tops with the remaining tablespoon of melted butter.

5. Bake
I bake the rolls at 350°F for 20–25 minutes, until they’re golden brown on top. I let them cool for about 15 minutes before frosting.

6. Make the Frosting
While the rolls are cooling, I beat together the softened butter, cream cheese, and vanilla extract.
I gradually add the powdered sugar and mix until smooth and creamy.

7. Frost and Serve
Once the cinnamon rolls are slightly warm (not hot), I generously spread the frosting over the top and dig in.

Servings and Timing

• Servings: 8 cinnamon rolls

• Prep Time: 20 minutes

• Rise Time: 1 hour 30 minutes

• Bake Time: 20–25 minutes

• Total Time: 2 hours 10 minutes

Variations

Here are a few fun ways I like to make these rolls even more special:

• Nutty Crunch: Add chopped pecans or walnuts to the cinnamon filling for texture.

• Orange Twist: Mix orange zest into the frosting for a fresh citrus note.

• Spiced Sugar: Add a pinch of cardamom or nutmeg to the filling for a deeper flavor.

• Maple Glaze: Replace the vanilla frosting with a maple glaze for a fall-inspired version.

Storage/Reheating

Room Temperature:
I store unfrosted rolls in an airtight container for up to 2 days. I reheat and frost them just before serving.

Refrigerator:
I store frosted rolls in the fridge for up to 4 days. They reheat beautifully in the microwave.

Freezer:
I freeze baked (unfrosted) cinnamon rolls for up to 2 months. I thaw overnight, warm them, and frost before serving.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes! I prepare and shape the rolls, then cover and refrigerate them overnight. In the morning, I let them come to room temperature and rise for 30 minutes before baking.

Can I use instant yeast instead of active dry?

Yes, I use the same amount and skip the proofing step. Just mix it in with the dry ingredients.

Why do I need to let the rolls cool before frosting?

If the rolls are too hot, the frosting will melt and slide off. I wait 10–15 minutes so the frosting stays thick and creamy.

How do I get perfect, even rolls?

I use unflavored dental floss to cut clean slices without squishing the dough. It works better than a knife.

Can I double this recipe?

Absolutely. I use two 9×13 pans or a large sheet pan, and bake in batches if needed.

Conclusion

These cinnamon rolls are soft, gooey, and bursting with that classic cinnamon-sugar flavor—all wrapped up in a buttery dough and topped with the most delicious cream cheese frosting. They’re everything I want in a homemade breakfast treat, especially during the holidays. Whether I’m making them for Christmas morning or just because, they’re always a hit—and once I try them, I’ll never go back to store-bought again.