BEST Homemade Cinnamon Rolls Recipe

By:

Ava

December 7, 2025

Freshly baked homemade cinnamon rolls with icing on a wooden table

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📑 Table of Contents ▶

Part 1 — Making the Best Cinnamon Rolls
Fundamentals
Preparation/setup
Directions
Part 2 — Techniques for Perfect Cinnamon Rolls
Technique
Tips and Tricks
Part 3 — Perfecting the Texture of Your Rolls
Perfecting Results
Troubleshooting/Variations
Part 4 — Serving and Enjoying Homemade Cinnamon Rolls
Serving and Presentation
Pairings and Storage
BEST Homemade Cinnamon Rolls
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BEST Homemade Cinnamon Rolls

There’s something magical about the aroma of cinnamon rolls wafting through the kitchen, isn’t there? It instantly transports you to cozy mornings spent with family, laughter, and sweet indulgence. Homemade cinnamon rolls are not just a treat; they’re a tradition. Imagine pulling a warm, gooey roll apart, revealing layers of buttery goodness and a sugary cinnamon swirl. It’s hard not to feel joyful with a warm cinnamon roll in hand!

The best homemade cinnamon rolls are soft and pillowy, with a scrumptious filling that hugs each piece tightly. Making them from scratch may feel daunting, but the process is straightforward and rewarding. With just a handful of ingredients and a little love, anyone can master this classic recipe.

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As you embark on this cooking adventure, remember that the act of baking is just as important as the final product. Kneading the dough, rolling it out, and waiting for it to rise builds anticipation. Each step, even the sticky ones, offers a chance for creativity and expression. So let’s roll up those sleeves and dive into making the best homemade cinnamon rolls!

Part 1 — Making the Best Cinnamon Rolls

Fundamentals

Creating the best homemade cinnamon rolls starts with understanding the foundational components. Yeast acts as the magic ingredient that transforms simple flour, sugar, and butter into soft and delightful rolls. Instant yeast is preferred for its reliability, making the dough rise quickly. This means less waiting and more cinnamon roll enjoyment!

Incorporate high-quality ingredients for the best results. All-purpose flour helps create a chewy, yet tender texture. Whole milk adds richness, while unsalted butter provides flavor without excess saltiness. Using a mix of granulated and brown sugar lends sweetness and a subtle caramel note to the filling.

Preparation/setup

Preparation is key to achieving those soft cinnamon rolls. Begin by gathering your ingredients and tools: bowls, a rolling pin, and a 9×13-inch baking dish. Working in a warm, comfortable kitchen will also enhance the dough’s ability to rise.

Start by combining 3 cups of all-purpose flour, granulated sugar, instant yeast, and salt in a large mixing bowl. This forms the dry base for your dough. Next, heat water, whole milk, and sliced butter in a microwave-safe bowl, checking every 10 seconds until melted. This mixture should feel warm, enabling the yeast to activate when combined.

Ingredients

For the dough:

4-5 cups (520g-650g) all-purpose flour (spooned and leveled)
1/4 cup (50g) granulated sugar
2 1/4 teaspoons (1 package) instant yeast
1/2 teaspoon salt
3/4 cup (180mL) water
1/2 cup (120mL) whole milk
1/4 cup (60g) unsalted butter (cut into 4 slices)
1 large egg (at room temperature)

For the filling:

6 tablespoons (85g) unsalted butter (very soft)
3/4 cup (150g) brown sugar (packed, light or dark)
1 1/2 tablespoons ground cinnamon

For the icing:

4 oz (115g) full-fat block cream cheese (room temperature)
5 tablespoons (70g) unsalted butter (room temperature)
1 1/2 cups (195g) powdered sugar
1 teaspoon pure vanilla extract

Directions

In a large bowl, combine 3 cups of flour, granulated sugar, yeast, and salt. Whisk to combine and set aside.
In a medium-sized bowl, heat water, whole milk, and sliced butter in short bursts until melted.
Whisk the egg into the warm water mixture.
Pour the wet ingredients over the flour mixture and stir with a wooden spoon until a very thick dough forms.
Gradually add more flour, mixing until the dough comes together into a ball.
Knead the dough on a floured surface until smooth, elastic, and tacky. Form it into a ball.
Cover and let the dough rest for 20 minutes.
Roll the rested dough into a 14×10 inch rectangle.
Spread softened butter over the dough, leaving a 1/2 inch border. Sprinkle on brown sugar, followed by ground cinnamon.
Roll the dough from the longer side to create a log, trimming the ends if desired.
Cut the log into 12 equal rolls using a serrated knife or unflavored dental floss.
Arrange the rolls in a greased 9×13 inch dish cut-side up, ensuring a little space between each.
Let the rolls rise in a warm place for about 45 minutes, until doubled.
Preheat the oven and bake the rolls for 25-30 minutes or until golden brown.
Prepare the icing by mixing cream cheese, softened butter, powdered sugar, and vanilla until smooth.
Spread icing over warm rolls.

Part 2 — Techniques for Perfect Cinnamon Rolls

Technique

Nailing the technique can be the difference between good and great cinnamon rolls. Keeping your work surface lightly floured while kneading prevents the dough from sticking. When rolling the dough, resist the urge to use too much flour, as this could lead to dry rolls.

Kneading develops gluten, giving the rolls their structure. Don’t rush; take time to knead until the dough springs back when poked. It’s a sign that it’s ready for the next stage.

Tips and Tricks

Temperature matters: Use room temperature ingredients for best results.
Don’t skip the resting time: Letting the dough rest helps develop flavor and texture.
Make ahead: Prepare the dough the night before and refrigerate, then let it sit at room temperature before rolling out.
Use dental floss: For clean cuts, use unflavored dental floss instead of a knife.

Part 3 — Perfecting the Texture of Your Rolls

Perfecting Results

To ensure fluffy and soft cinnamon rolls, monitor the dough temperature closely. It should rise in a warm environment, ideally around 75-80°F (24-27°C). Avoid drafts that can cool down the dough.

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The baking time is essential; underbaking can leave the rolls doughy, while overbaking can lead to a dry texture. Start checking at the shorter end of the baking time for optimal results.

Troubleshooting/Variations

If your rolls don’t rise properly, check that your yeast is fresh. If they come out too dry, consider adding a bit more butter or milk next time.

You can also switch up the filling by adding chopped nuts, dried fruits, or even a drizzle of maple syrup for a unique flavor twist. Experiment to find your favorite variation!

Part 4 — Serving and Enjoying Homemade Cinnamon Rolls

Serving and Presentation

Serve your cinnamon rolls warm, directly from the oven. This is when they’re at their gooey best. Plate them family-style or individually, topped with a generous swirl of icing. A sprinkle of extra cinnamon or chopped nuts can add visual appeal and additional flavor.

Pairings and Storage

Enjoy cinnamon rolls with a cup of coffee or your favorite morning beverage. They pair beautifully with a side of fresh fruit for a balanced breakfast.

To store leftovers, place them in an airtight container at room temperature for 2 days. For longer storage, refrigerate for up to a week, or freeze for up to 3 months. Reheat in the oven or microwave for a quick treat anytime.

The best homemade cinnamon rolls offer a little slice of comfort with every bite. Embrace the process of making these delightful treats and savor the joy they bring!

BEST Homemade Cinnamon Rolls

Author: emily
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the aroma and taste of these soft, pillowy homemade cinnamon rolls filled with a scrumptious cinnamon and sugar mixture, topped with a creamy icing.

Ingredients

Scale

4–5 cups (520g-650g) all-purpose flour (spooned and leveled)
1/4 cup (50g) granulated sugar
2 1/4 teaspoons (1 package) instant yeast
1/2 teaspoon salt
3/4 cup (180mL) water
1/2 cup (120mL) whole milk
1/4 cup (60g) unsalted butter (cut into 4 slices)
1 large egg (at room temperature)
6 tablespoons (85g) unsalted butter (very soft)
3/4 cup (150g) brown sugar (packed, light or dark)
1 1/2 tablespoons ground cinnamon
4 oz (115g) full-fat block cream cheese (room temperature)
5 tablespoons (70g) unsalted butter (room temperature)
1 1/2 cups (195g) powdered sugar
1 teaspoon pure vanilla extract

Instructions

In a large bowl, combine 3 cups of flour, granulated sugar, yeast, and salt. Whisk to combine and set aside.
In a medium-sized bowl, heat water, whole milk, and sliced butter in short bursts until melted.
Whisk the egg into the warm water mixture.
Pour the wet ingredients over the flour mixture and stir with a wooden spoon until a very thick dough forms.
Gradually add more flour, mixing until the dough comes together into a ball.
Knead the dough on a floured surface until smooth, elastic, and tacky. Form it into a ball.
Cover and let the dough rest for 20 minutes.
Roll the rested dough into a 14×10 inch rectangle.
Spread softened butter over the dough, leaving a 1/2 inch border. Sprinkle on brown sugar, followed by ground cinnamon.
Roll the dough from the longer side to create a log, trimming the ends if desired.
Cut the log into 12 equal rolls using a serrated knife or unflavored dental floss.
Arrange the rolls in a greased 9×13 inch dish cut-side up, ensuring a little space between each.
Let the rolls rise in a warm place for about 45 minutes, until doubled.
Preheat the oven and bake the rolls for 25-30 minutes or until golden brown.
Prepare the icing by mixing cream cheese, softened butter, powdered sugar, and vanilla until smooth.
Spread icing over warm rolls.