The Best Cinnamon Rolls Recipe
Okay, the truth is, nothing beats the smell of cinnamon rolls baking in the oven.
It’s warm, sweet, and just gives you that cozy, everything’s-gonna-be-alright kind of feeling.
If you’ve never made them from scratch, don’t worry. I’ve got you. We’re making this super simple, super fun, and super worth it. Together!
How to Make Cinnamon Rolls: Step-by-Step Instructions
Ingredients
For the Dough:
- 1 cup warm milk (not hot)
- 2 1/4 tsp active dry yeast (one packet)
- 1/2 cup granulated sugar
- 2 large eggs, room temp
- 1/3 cup unsalted butter, melted
- 4 1/2 cups all-purpose flour
- 1 tsp salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 1/2 tbsp ground cinnamon
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar (based on how sweet you want it)
- 1/2 tsp vanilla extract
- Pinch of salt
🧁 Essential Equipment for Making Cinnamon Rolls
Want to bake perfect, gooey cinnamon rolls at home? Here’s everything you’ll need:
Disclaimer: You can find all these tools on Amazon. I trust this company! If you use the links below, I may earn a small commission at no extra cost to you. It’s a simple way to support my work while stocking your kitchen with quality baking tools.
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Mixing Bowls – For combining your dough ingredients and mixing the filling. [Buy on Amazon]
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Measuring Cups and Spoons – Accurate measurements make all the difference. [Buy on Amazon]
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Stand Mixer with Dough Hook (optional but helpful) – Makes kneading so much easier. [Buy on Amazon]
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Rolling Pin – To roll out the dough evenly. [Buy on Amazon]
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Sharp Knife or Dough Cutter – For slicing your cinnamon rolls cleanly. [Buy on Amazon]
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Baking Dish or Sheet Pan – A 9×13-inch dish is perfect for classic cinnamon rolls. [Buy on Amazon]
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Parchment Paper – Prevents sticking and makes cleanup easier. [Buy on Amazon]
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Pastry Brush – To brush on melted butter or glaze. [Buy on Amazon]
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Kitchen Scale (optional) – For precise dough portioning. [Buy on Amazon]
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Wire Cooling Rack – Helps cool your rolls without making them soggy. [Buy on Amazon]
Step-by-Step Instructions
Alright, got everything set? Now it’s time to put things all together:
Step 1: Activate the Yeast
In a large bowl, mix warm milk and yeast. Let it sit for 5–10 minutes until it gets foamy. If it doesn’t foam, your yeast might be old.
Step 2: Mix the Dough
Add sugar, eggs, melted butter, and salt. Stir it up. Then add flour gradually. Mix until it forms a soft dough.
Knead it by hand for about 8 minutes or use a stand mixer with a dough hook for 5 minutes. Dough should be slightly sticky but not a mess.
Step 3: First Rise
Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size. This usually takes about an hour.
If your kitchen is cold, place it in the oven with the light on (but don’t turn the oven on).
Step 4: Make the Filling
While the dough is rising, mix softened butter, brown sugar, and cinnamon in a small bowl. This part smells incredible.
Step 5: Roll and Fill
Once your dough has doubled, punch it down (gently), roll it into a rectangle (roughly 16×12 inches). Spread the filling all over evenly, edge to edge.
Step 6: Roll it Up
Roll it tightly from the long side into a log. Slice into 12 equal pieces. (A tip: Use dental floss to slice cleanly. Weird, but works like magic.)
Step 7: Second Rise
Place the rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes. They should puff up and fill the pan.
Step 8: Bake
Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes or until just golden on top. Don’t overbake or they’ll be dry.
Step 9: Frost ‘Em
Whip cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until smooth. Spread over warm rolls so it melts right in.
Common Mistakes to Avoid
- Using hot milk: You’ll kill the yeast. Warm is good. Hot is not.
- Skipping the second rise: Your rolls will be sad and flat.
- Overbaking: Nobody likes dry cinnamon rolls. Pull them when they’re just barely golden.
- Cutting uneven rolls: Use floss. Seriously. Way better than a knife.
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Recipe Best Tips
- Room temperature ingredients make everything mix better.
- A warm kitchen speeds up rising time.
- Want gooey rolls? Slightly underbake them.
- Add a splash of maple syrup to the frosting if you’re feeling extra.
- Store leftover frosting, it’s amazing on toast.
Serving Suggestions
⑴ Best served warm right out of the oven.
⑵ Pair with coffee, chai, or a big glass of cold milk.
⑶ Want to really impress? Add chopped pecans or a bit of caramel before serving.
Storage and Freezing
① To Store: Keep them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
② To Freeze: Freeze before baking (after slicing and arranging in the pan) or after baking (without frosting). Thaw overnight in the fridge and bake or reheat.
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Frequently Asked Questions (FAQs)
Q: Can I make these the night before?
A: Yes! Just cover the pan and stick it in the fridge after step 7. Bake the next morning.
Q: What if I don’t have a stand mixer?
A: No problem, mix and knead by hand. It’s good for the soul.
Q: Can I use instant yeast?
A: Yep. Skip the proofing step and mix it right into the flour.
Q: Can I use plant-based milk and butter?
A: Totally. Almond milk and vegan butter work just fine.
Q: How do I know when they’re done baking?
A: Tops should be lightly golden, and the center roll should be cooked through but soft.
Q: Can I skip the frosting?
A: Technically yes, but why would you want to?
Q: Can I double the recipe?
A: Yes, just use two pans. These disappear fast.
Conclusion
Homemade cinnamon rolls are one of those feel-good, everybody-loves-it kinds of bakes.
Once you try these out, you’ll never look at store-bought the same way again.
Got your own twist on the recipe? Drop it in the comments, I’d love to hear it.
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⤵⬇
Cinnamon Rolls
Ingredients
What You’ll Need
For the Dough:
- 1 cup warm milk not hot
- 2 1/4 tsp active dry yeast one packet
- 1/2 cup granulated sugar
- 2 large eggs room temp
- 1/3 cup unsalted butter melted
- 4 1/2 cups all-purpose flour
- 1 tsp salt
For the Filling:
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 2 1/2 tbsp ground cinnamon
For the Frosting:
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 to 1 1/2 cups powdered sugar based on how sweet you want it
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
Step-by-Step Instructions
Step 1: Activate the Yeast
- In a large bowl, mix warm milk and yeast. Let it sit for 5–10 minutes until it gets foamy. If it doesn’t foam, your yeast might be old.
Step 2: Mix the Dough
- Add sugar, eggs, melted butter, and salt. Stir it up. Then add flour gradually. Mix until it forms a soft dough.
- Knead it by hand for about 8 minutes or use a stand mixer with a dough hook for 5 minutes. Dough should be slightly sticky but not a mess.
Step 3: First Rise
- Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size. This usually takes about an hour.
- If your kitchen is cold, place it in the oven with the light on (but don’t turn the oven on).
Step 4: Make the Filling
- While the dough is rising, mix softened butter, brown sugar, and cinnamon in a small bowl. This part smells incredible.
Step 5: Roll and Fill
- Once your dough has doubled, punch it down (gently), roll it into a rectangle (roughly 16x12 inches). Spread the filling all over evenly, edge to edge.
Step 6: Roll it Up
- Roll it tightly from the long side into a log. Slice into 12 equal pieces. (A tip: Use dental floss to slice cleanly. Weird, but works like magic.)
Step 7: Second Rise
- Place the rolls in a greased 9x13-inch baking dish. Cover and let rise again for 30–45 minutes. They should puff up and fill the pan.
Step 8: Bake
- Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes or until just golden on top. Don’t overbake or they’ll be dry.
Step 9: Frost 'Em
- Whip cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until smooth. Spread over warm rolls so it melts right in.
Notes
- Don’t skip the second rise.
- Use floss for clean cuts.
- Store frosting leftovers—you’ll thank yourself later.
