Irresistible Cinnamon Rolls That Stay Soft for Days

There’s nothing more elite than a cinnamon roll that’s actually soft on day two (and three) instead of turning into a sad, dry spiral. These are plush, bakery-style rolls with a buttery cinnamon-sugar filling and a swoopy cream cheese frosting that melts into all the little layers.

The secret is a rich, slightly tangzhong-style starter (don’t worry, it’s fast) plus a dough that’s gently enriched. Translation: pillowy rolls now, and still tender later.

Why You’ll Love This

These cinnamon rolls bake up fluffy with a gooey center, frost like a dream, and stay soft for days thanks to a simple cooked flour-and-milk paste that locks in moisture without making them heavy.

Ingredients

For the tangzhong: 3 tbsp all-purpose flour, 1/2 cup whole milk
For the dough: 3 1/4 cups all-purpose flour (plus more as needed), 1/3 cup granulated sugar, 2 1/4 tsp instant yeast, 1 tsp fine salt, 1/2 cup whole milk (warm, about 105–110°F), 1 large egg (room temp), 1 large egg yolk (room temp), 6 tbsp unsalted butter (very soft)
For the filling: 6 tbsp unsalted butter (soft), 3/4 cup light brown sugar (packed), 1 1/2 tbsp ground cinnamon, 1/4 tsp fine salt
For the pan: 2 tbsp heavy cream or whole milk (optional but very good)
For the frosting: 4 oz cream cheese (soft), 3 tbsp unsalted butter (soft), 1 1/4 cups powdered sugar, 1 tsp vanilla extract, 1–3 tbsp milk (to thin), pinch of salt

How to Make It

Make the tangzhong: In a small saucepan, whisk 3 tbsp flour with 1/2 cup milk until smooth. Cook over medium heat, whisking constantly, 1–2 minutes until it thickens into a paste (like mashed potatoes). Scrape into a bowl and let cool to just warm.
Mix the dough: In a stand mixer bowl (or large bowl), combine 3 1/4 cups flour, sugar, yeast, and salt. Add warm milk, egg, egg yolk, and the tangzhong. Mix until a shaggy dough forms.
Knead + add butter: With the mixer on medium-low (dough hook) or by hand, knead 2 minutes. Add soft butter 1 tablespoon at a time, letting each piece mix in before adding the next. Knead 8–10 minutes total until smooth, stretchy, and slightly tacky. If it’s super sticky and won’t pull from the bowl, add flour 1 tbsp at a time (go easy).
First rise: Shape into a ball, place in a lightly greased bowl, cover, and let rise 60–90 minutes until puffy and about doubled (time depends on room temp).
Fill + roll: On a lightly floured surface, roll dough into a 14×18-inch rectangle. Spread soft butter evenly. Mix brown sugar, cinnamon, and salt, then sprinkle evenly over the butter, pressing lightly so it sticks. Starting from the long side, roll into a tight log. Slice into 12 rolls (unflavored dental floss is the cleanest cut).
Second rise: Place rolls in a greased 9×13-inch pan. Cover and rise 30–60 minutes until the rolls look swollen and are touching. While they rise, heat oven to 350°F.
Bake: If using, drizzle heavy cream around the rolls right before baking for extra-soft edges. Bake 22–28 minutes until lightly golden and the centers reach about 190°F. Don’t overbake—this is the fastest way to lose softness.
Frost: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat again. Thin with milk a little at a time until swoopy. Spread on warm (not piping hot) rolls so it melts into the cracks but doesn’t completely disappear.

Tips for the Best Results

Measure flour the right way: Spoon into the measuring cup and level, or use a scale (about 390–410g total flour in the dough depending on humidity).
Don’t rush the knead: The dough should pass the “windowpane” test (stretch a small piece thin without tearing).
Soft butter, not melted: Melted butter can make the dough greasy and harder to rise properly.
Slice cleanly: Dental floss or a thin serrated knife prevents squishing the spirals.
Pull them at light golden: An overbaked cinnamon roll is basically baked disappointment. Aim for just golden edges.
Frost while warm: Warm rolls + frosting = that bakery-style melt-in moment.
For ultimate softness: The optional cream drizzle around the rolls is a tiny move with big payoff.

Variations

Maple frosting: Swap vanilla for 1–2 tbsp maple syrup and reduce milk as needed.
Orange cinnamon rolls: Add 1 tbsp orange zest to the filling and 1–2 tsp orange juice to the frosting.
Pecan sticky vibe: Scatter 3/4 cup chopped pecans over the filling before rolling, or sprinkle on top after frosting.
Extra gooey center: Add 2 tbsp honey to the brown sugar mix for a more caramel-y swirl.
Classic glaze instead: Skip cream cheese and whisk powdered sugar + milk + vanilla into a pourable glaze.

Storage & Reheating

Keep rolls tightly covered at room temp for up to 2 days, or refrigerate up to 5 days (the tangzhong helps them stay tender either way). Reheat individual rolls 10–15 seconds in the microwave, or warm the pan (covered with foil) at 300°F for about 10–15 minutes; add a tiny dab of butter on top if you want them extra plush.

FAQ

How do these cinnamon rolls stay soft for days?

The tangzhong (a quick cooked flour-and-milk paste) helps the dough hold onto moisture, so the rolls stay tender longer instead of drying out. Also, pulling them from the oven at light golden prevents overbaking, which is the main cause of day-two toughness.

Can I make them overnight?

Yes. After shaping and placing in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature 45–75 minutes until puffy, then bake as directed.

Instant yeast vs. active dry yeast—does it matter?

Instant yeast is easiest because you can mix it right into the dry ingredients. If using active dry yeast, dissolve it in the warm milk with a pinch of sugar first and let it get foamy (5–10 minutes), then proceed. Rise times may be slightly longer.

Why did my filling leak out and caramelize on the bottom?

A little leakage is normal, but too much usually means the butter was too warm/melty or the roll wasn’t tight enough. Use soft (spreadable) butter, roll firmly, and avoid over-proofing the second rise so the spirals don’t loosen.

Can I freeze cinnamon rolls and still keep them soft?

Absolutely. Freeze baked, unfrosted rolls wrapped well for up to 2 months. Thaw in the fridge or at room temp, then warm and frost. You can also freeze shaped, unbaked rolls; thaw overnight in the fridge, let