Bakery-Style Irresistible Cinnamon Rolls at Home

There’s something about a bakery cinnamon roll that just hits different: soft, tall, buttery layers, a cinnamon-sugar swirl that melts into the dough, and icing that sinks into every crevice. The good news? You can absolutely get that same vibe at home—no mixer required, no sad dry spirals allowed.

This recipe is designed for plush, pull-apart rolls with a gooey center and that “how did you make these?!” look. Set aside a cozy morning (or prep overnight) and let your kitchen do the flexing.

Why You’ll Love This

These cinnamon rolls bake up big, soft, and fluffy with a rich cinnamon filling and a creamy vanilla icing that tastes straight from a bakery box—except warmer, fresher, and honestly better.

Ingredients

Warm whole milk (1 cup / 240 ml, about 105–110°F)
Active dry yeast (2 1/4 tsp / 1 packet)
Granulated sugar (1/3 cup, divided)
Unsalted butter (1/2 cup melted for dough + 1/4 cup softened for filling)
Eggs (2 large, room temp)
Salt (1 tsp)
All-purpose flour (3 3/4 to 4 1/4 cups, plus more for dusting)
Brown sugar (1 cup, packed)
Ground cinnamon (2 1/2 tbsp)
Heavy cream (1/2 cup, optional but very bakery-style)
Cream cheese (4 oz, softened)
Powdered sugar (1 1/2 to 2 cups)
Vanilla extract (2 tsp)
Milk or cream (1–3 tbsp, to thin icing)

How to Make It

Wake up the yeast. In a large bowl, combine warm milk, yeast, and 1 tbsp of the granulated sugar. Let sit 5–10 minutes until foamy on top.
Make the dough. Whisk in remaining sugar, melted butter, eggs, and salt. Add flour gradually, stirring until a shaggy dough forms. Knead by hand 8–10 minutes (or 5–6 in a stand mixer) until smooth and slightly tacky but not sticky.
First rise. Place dough in a lightly greased bowl, cover, and let rise 60–90 minutes in a warm spot until doubled.
Mix the filling. Stir brown sugar and cinnamon together. Keep the softened butter ready to spread (this helps the swirl stay lush, not dusty).
Roll + fill. On a floured surface, roll dough into a 16×12-inch rectangle. Spread softened butter evenly, then sprinkle the cinnamon-sugar mixture over the top and gently press it in.
Slice the rolls. Roll tightly from the long side into a log. Trim the uneven ends, then cut into 12 rolls (unflavored dental floss or a serrated knife works great).
Second rise. Arrange rolls in a greased 9×13-inch pan. Cover and rise 30–45 minutes until puffy and touching. Meanwhile, preheat oven to 350°F (175°C).
Optional bakery move: add cream. Pour heavy cream over the risen rolls right before baking. It sounds extra because it is—and it makes them unbelievably soft and gooey.
Bake. Bake 22–28 minutes until lightly golden on top and cooked through (you want soft, not dry). Let cool 10 minutes.
Ice. Beat cream cheese, powdered sugar, vanilla, and a splash of milk/cream until smooth and pourable. Spread over warm rolls so it melts into the swirls.

Tips for the Best Results

Mind the milk temp: Too hot can weaken yeast. Aim for warm bathwater vibes (105–110°F).
Don’t over-flour: A slightly tacky dough = softer rolls. Add flour slowly and stop when it’s smooth and elastic.
Roll tight, slice gentle: A snug roll gives that bakery spiral. Use floss for clean cuts that don’t squish the layers.
Proof in a cozy spot: If your kitchen is chilly, let the dough rise in the oven with the light on (oven off).
Don’t overbake: Pull them when the tops are just golden and the centers are set. Dry cinnamon rolls are the villain.
Ice while warm: Not scorching hot, but warm enough for the icing to melt into the cracks.

Variations

Overnight cinnamon rolls: After slicing and placing in the pan, cover and refrigerate overnight. In the morning, let rise 45–75 minutes at room temp, then bake.
Extra gooey caramel-bottom: Spread 1/3 cup melted butter + 1/2 cup brown sugar in the pan before adding rolls. Add chopped pecans if you’re into it.
Maple icing: Swap vanilla for 1 tsp maple extract and use a little maple syrup to thin.
Orange-scented: Add 1 tbsp orange zest to the filling and a splash of orange juice in the icing.
Chocolate chip: Sprinkle 1/2 cup mini chocolate chips over the filling before rolling.

Storage & Reheating

Store cinnamon rolls tightly covered at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat individual rolls for 15–25 seconds in the microwave (add a tiny splash of milk for extra softness), or warm the whole pan covered with foil at 300°F for about 10–15 minutes.

FAQ

Why didn’t my yeast get foamy?

Most commonly: the milk was too hot or too cold, or the yeast is old. Use fresh active dry yeast and milk around 105–110°F. If it doesn’t foam after 10 minutes, start over—this is the one step you don’t want to gamble on.

How do I make these truly bakery-style and extra soft?

Two things: don’t over-flour the dough, and use the heavy cream pour right before baking. Also, pull them from the oven when they’re just done—lightly golden on top, not deeply browned.

Can I make cinnamon rolls ahead of time?

Yes. The easiest method is the overnight rise: assemble, slice, place in the pan, cover, and refrigerate. In the morning, let them sit at room temp until puffy, then bake and ice.

What’s the best way to cut cinnamon rolls without squishing them?

Unflavored dental floss is the secret weapon. Slide it under the log, cross the ends on top, and pull to slice cleanly. If using a knife, choose a serrated one and saw gently without pressing down.

Can I freeze these cinnamon rolls?

Absolutely. Freeze baked rolls (iced or un-iced) in an airtight container for up to 2 months. Thaw in the fridge overnight, then warm in the microwave or covered in the oven. If you’re freezing un-iced, whip up fresh icing after reheating for peak bakery energy.