Some mornings call for toast. Other mornings call for the kind of cinnamon rolls that make the whole kitchen smell like a cozy bakery and convince everyone to “just have one more.” These are fluffy, soft, and swirled with a buttery cinnamon-sugar filling—fully from scratch, totally worth it.
No weird shortcuts, no dry spirals, no drama. Just a straightforward dough, a classic filling, and a creamy icing that melts into all those warm layers like it was born to be there.
Why You’ll Love This
These cinnamon rolls bake up tall, tender, and seriously irresistible, with a gooey center, golden edges, and a simple icing that hits the perfect sweet spot—ideal for weekends, holidays, or anytime you want a homemade win.
Ingredients
- Whole milk: 1 cup, warmed to 105–110°F
- Active dry yeast: 2 1/4 teaspoons (1 packet)
- Granulated sugar: 1/2 cup, divided
- Unsalted butter: 6 tablespoons, melted and slightly cooled (plus more for greasing)
- Large eggs: 2, room temperature
- Salt: 1 teaspoon
- All-purpose flour: 4 to 4 1/2 cups (start with 4 and add as needed)
- Brown sugar: 1 cup, packed
- Ground cinnamon: 2 1/2 tablespoons
- Very soft butter (for filling): 6 tablespoons
- Cream cheese (icing): 4 ounces, softened
- Powdered sugar (icing): 1 1/4 cups
- Vanilla extract (icing): 1 1/2 teaspoons
- Pinch of salt (icing): optional, but recommended
- Milk or cream (icing): 1–3 tablespoons, to loosen
How to Make It
- Activate the yeast. In a large bowl, combine warm milk, 1 tablespoon of the sugar, and yeast. Let sit 5–10 minutes until foamy on top. (No foam? Your yeast might be expired or the milk was too hot/cold.)
- Mix the dough. Whisk in melted butter, eggs, remaining sugar, and salt. Add 4 cups flour and stir until a shaggy dough forms.
- Knead until smooth. Knead by hand 8–10 minutes (or stand mixer 5–7 minutes). Add extra flour 1 tablespoon at a time only if the dough is super sticky. You want it soft and slightly tacky, not dry.
- First rise. Place dough in a lightly buttered bowl, cover, and let rise 60–90 minutes until doubled. (Warm spot = faster rise.)
- Roll and fill. On a lightly floured surface, roll dough into a 16×12-inch rectangle. Spread the very soft butter evenly. Mix brown sugar and cinnamon, then sprinkle over butter, pressing lightly so it sticks.
- Roll up and slice. Roll tightly from the long side into a log. Slice into 12 even rolls (unflavored dental floss or a sharp serrated knife works best).
- Second rise. Arrange rolls in a buttered 9×13-inch baking dish. Cover and rise 30–45 minutes until puffy and touching.
- Bake. Bake at 350°F for 20–25 minutes until lightly golden. If the tops brown too fast, loosely tent with foil for the last few minutes.
- Ice and serve. Beat cream cheese, powdered sugar, vanilla, and salt. Add milk/cream a little at a time until pourable. Spread over warm (not piping hot) rolls so it melts into the swirls.
Tips for the Best Results
- Check your milk temp. Aim for 105–110°F—too hot can kill yeast, too cool slows the rise.
- Don’t over-flour. A softer dough = fluffier rolls. Add flour gradually and stop as soon as it’s workable.
- Use room-temp eggs. Cold eggs can cool the dough and slow fermentation.
- Go for an even rectangle. A consistent thickness means evenly sized rolls that bake at the same pace.
- Slice cleanly. Dental floss makes perfect spirals without squishing the log.
- Watch the bake, not the clock. You want golden edges and set centers; overbaking = dry rolls.
- Ice while warm. Warm rolls + creamy icing = the glossy, melty finish everyone wants.
Variations
- Extra gooey bottom: Pour 1/3 cup warm heavy cream over the risen rolls right before baking.
- Maple icing: Swap vanilla for 1 teaspoon maple extract or add 2 tablespoons maple syrup and reduce milk as needed.
- Nutty crunch: Sprinkle 1/2 cup chopped toasted pecans or walnuts over the filling before rolling.
- Orange cinnamon rolls: Add 1 tablespoon orange zest to the filling and a splash of orange juice to the icing.
- Chocolate swirl: Add 2 tablespoons cocoa powder to the cinnamon-sugar mix, plus mini chocolate chips if you’re feeling bold.
Storage & Reheating
Store cinnamon rolls covered at room temperature for up to 2 days or in the fridge for up to 5 days (the icing helps keep them soft). Reheat individual rolls 15–25 seconds in the microwave or warm the whole pan, covered with foil, at 300°F for about 10–15 minutes until cozy and soft again.
FAQ
Can I make these cinnamon rolls from scratch the night before?
Yes. After slicing and placing in the baking dish, cover tightly and refrigerate overnight. In the morning, let them sit at room temp 45–75 minutes (until puffy), then bake as directed.
Why didn’t my dough rise?
Most commonly: the milk was too hot (killed the yeast), the yeast was old, or the dough rose in a chilly spot. Try proofing in an oven that’s turned off with the light on, or near a warm (not hot) stove.
How do I keep cinnamon rolls fluffy and not dry?
Don’t add too much flour, don’t overbake, and make sure your second rise gets them nice and puffy before they go in the oven. For an extra-soft texture, you can pour a little warm cream over the rolls right before baking.
Can I freeze homemade cinnamon rolls?
Absolutely. Freeze baked, cooled rolls (iced or un-iced) in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat. You can also freeze unbaked sliced rolls; thaw in the fridge overnight, let rise until puffy, then bake.
What’s the best way to get neat, even slices?
Use unflavored dental floss: slide it under the log, cross the ends over the top, and pull. It cuts cleanly without compressing the dough, so your swirls stay tall and pretty.