Make a batch of soft and fluffy homemade cinnamon rolls for a special breakfast treat. They're filled with cozy cinnamon brown sugar and topped with a velvety cream cheese frosting.

Why you'll love this recipe
It's a classic. Fluffy, filled with cinnamon brown sugar, and topped with gooey cream cheese frosting. A classic cinnamon roll recipe.
Easy to make ahead. They're easy to assemble the night before (or months ahead) with refrigerator and freezer instructions in the recipe card.
Perfect for holidays. Cinnamon rolls are a popular breakfast for Christmas morning.
One rise. Instant yeast makes quick work of this cinnamon roll recipe and requires only one 60-minute rise.
Similar to: Puff Pastry Cinnamon Rolls
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Ingredients and substitutions
- Flour - I have only tested this recipe with all-purpose flour. If you have a different flour on hand, I suggest searching for a recipe using your preferred type of flour. Many times it's not an easy 1:1 substitution, and a recipe that's been developed for the flour you have on hand will turn out infinitely better than making an untested substitution in this recipe.
- Granulated sugar - Adds sweetness to the dough, helps activate the yeast, adds moisture, and helps keep baked goods moist for several days after baking.
- Milk - I recommend whole milk for moist, tender cinnamon rolls. Lower fats will work in a pinch, but I use whole milk for ideal results.
- Salt - Enhances the flavor of your cinnamon rolls.
- Butter - Adds flavor and moisture to the recipe. Unsalted butter can be substituted with salted butter if desired (cut the listed salt in half). We're using butter in every part of the recipe - the dough, the filling, and the frosting.
- Yeast - You'll need one packet of instant yeast for this recipe. Check the expiration date on your yeast to ensure it's not out of date. Old yeast can prevent your cinnamon rolls from rising as they should.
- Egg - Adds moisture and structure to the dough.
- Brown sugar - Adds caramelized sweetness to the filling.
- Cinnamon - We're using plenty of cinnamon in this recipe to ensure our rolls have a lot of cinnamon flavor!
- Cream cheese - The base of the frosting recipe. You'll need 4 ounces of standard, block-style cream cheese.
- Vanilla - Adds flavor to the frosting.
- Confectioner's sugar - Necessary to create a smooth and creamy frosting.
How to make cinnamon rolls
- Carefully heat milk and butter in the microwave, using 20 second bursts, until they reach 100-110F. If it's too hot, it can ruin the yeast.
- Whisk in the yeast until dissolved.
- Pour yeast into your dry ingredients and add an egg.
- Stir until a sticky dough forms.
- Turn dough out onto a lightly floured surface and knead for 3 to 5 minutes. Use the heels of your hands and gently push the dough away from you, pulling it back with your fingertips. Your dough is ready when you press into it with a finger and it pops back without feeling sticky.
- After allowing your dough to rest for 10 minutes, roll it out into a 14x9 rectangle and spread with softened butter.
- Top with your brown sugar cinnamon mixture and starting at the long side, carefully roll into a log.
- Use a serrated knife to slice the log into 9 even rolls.
Cinnamon rolls before and after a 60-minute rise. Your rolls will double in size during this time.
- Bake your cinnamon rolls at 350F for 25-28 minutes, or until they reach 195-200F in the center. Testing with a thermometer is the best way to ensure your rolls are cooked through and don't turn out doughy or dry in the center.
- Your rolls will look golden brown across the top when they're done. If your rolls are browning too quickly in the oven, tent them with foil for the remaining baking time.
- I recommend preparing the frosting while your cinnamon rolls bake. Use a hand mixer and room temperature ingredients for a smooth and creamy frosting.
- Frost cinnamon rolls while hot from the oven. This allows the frosting to melt slightly and fall into every little crag and crevice.
Heather's Top Tip
An instant-read thermometer is one of my most highly recommended kitchen tools. Use it to test the temperature of your milk (prevents ruining the yeast) and again to test the doneness of your cinnamon rolls (prevents doughy or dry results).
Tips and tricks
Knead until no longer sticky - Knead the dough using the heels of your hands on a lightly-floured countertop. Keep kneading until the dough no longer feels sticky and begins to form a smooth ball. Add more flour to your counter top as needed during this step.
Rise until doubled in size - During the 60-90 minute rise, your dough will double in size. I recommend storing your rolls in a warm, room temperature or slightly warmer environment for best results. If the environment is very cold, your dough will take longer to rise.
Testing for doneness - Visually, your cinnamon rolls will look golden brown and set across the tops. If you have an instant-read thermometer, test the center of the middle cinnamon roll. They're done when they reach 195-200F.
Storage
Cream cheese frosting must be refrigerated. Frosted cinnamon rolls will keep in the refrigerator for 4 to 5 days. Unfrosted cinnamon rolls will keep for 2 days at room temperature or 4 to 5 days in the refrigerator.
Baked cinnamon rolls (frosted or not) will keep in the freezer for up to 3 months.
Frequently asked questions
Yes, cinnamon rolls freeze well for up to 3 months. I've included directions in the recipe card below on how to freeze baked or raw cinnamon rolls for optimal results.
This recipe must be stored in the refrigerator because the frosting includes cream cheese. Unfrosted cinnamon rolls can be covered and stored at room temperature for up to 2 days.
Yes! After assembling your cinnamon rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning while your oven preheats, allow the cinnamon rolls to warm up on the counter top before baking. I also include these directions in the recipe card notes below.
Cinnamon rolls turn out dry if they're overbaked. I recommend testing your rolls with an instant-read thermometer to ensure they've reached 195-200F in the center before removing them from the oven to cool.
Your cinnamon rolls will turn out doughy if they're undercooked. I recommend testing your rolls with an instant-read thermometer to ensure they've reached 195-200F in the center before removing them from the oven to cool.
Recommended
📖 Recipe
Homemade Cinnamon Rolls
Ingredients
Dough
- 2 ¾ cups (330 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- ¾ cup (170 g) whole milk
- 3 tablespoons unsalted butter
- 2 ¼ teaspoons instant yeast, one standard packet
- 1 large egg, room temperature
Filling
- ¼ cup (56 g) unsalted butter, room temperature
- ½ cup (106 g) brown sugar
- 1 ½ tablespoons cinnamon
Cream cheese frosting
- 4 ounces (113 g) cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- ¾ cup (85 g) confectioner's sugar
- 1 teaspoon vanilla extract
Instructions
Dough
- Lightly grease a 9x9 square baking dish or 9-10 inch round cake or pie pan and set aside.
- In a large bowl, add flour, granulated sugar, and salt. Whisk to combine. Set aside.
- In a microwave safe bowl, add milk and butter. Microwave in 20 second increments until butter has melted and mixture is warm to the touch, but not hot (about 110 degrees Fahrenheit).
- Whisk in yeast and continue whisking until yeast has dissolved. Pour yeast mixture into dry ingredients. Add the egg and stir with a sturdy wooden spoon until a soft dough forms.
- Turn dough out onto a lightly floured surface. Using floured hands, knead the dough for 3 to 5 minutes, or until dough looks smooth (not sticky).
- Transfer dough to a lightly greased bowl, lightly cover, and allow to rise for 10 minutes.
Filling
- Roll dough out on a lightly floured surface into a 14x9 rectangle.
- Spread room temperature butter evenly across the dough. In a small bowl, combine brown sugar and cinnamon, then sprinkle evenly over the butter.
- Starting at the long 14 inch side, roll dough up into a log. Using a serrated knife, slice into 9 even rolls and place into prepared baking dish.
- Lightly cover and allow rolls to rise at room temperature for 60-90 minutes, or until they've doubled in size.
- Preheat oven to 350℉.
- Transfer dish to the oven and bake, uncovered, for 25-28 minutes, or until golden brown across the top and rolls reach 195-200 degrees Fahrenheit in the center (use an instant read thermometer to test internal temperature). If rolls are browning too quickly, lightly tent with foil for the remaining baking time.
- While the rolls bake, prepare the frosting.
Cream cheese frosting
- In a medium bowl, add cream cheese and butter. Using a hand mixer or stand mixer, beat until creamy and smooth. Add confectioner's sugar and vanilla extract and mix until combined.
- Using a knife, spread frosting over warm cinnamon rolls and serve immediately.
Equipment Recommendations
Notes
- Overnight directions: After assembling the cinnamon rolls, cover and transfer to the refrigerator to rise overnight (this replaces the 60-90 minute rise). In the morning, remove cinnamon rolls from the refrigerator and uncover while the oven preheats. Bake as directed in the recipe card above.
- Leftovers: Store leftover cinnamon rolls covered in the refrigerator for 4-5 days. Unfrosted cinnamon rolls will keep for 2 days at room temperature. Cream cheese frosting must be refrigerated.
- Freezing baked rolls: Baked cinnamon rolls freeze well and keep for up to 3 months.
- Freezing unbaked cinnamon rolls: Follow the directions above for assembly and rising, using a disposable foil pan (or other freezer-safe pan you don't mind freezing for a while). Bake your cinnamon rolls at 350F for 10 minutes. They should look risen and par-cooked, but not yet browned. Cool completely, then cover tightly and freeze for up to 3 months. Transfer to the refrigerator to thaw overnight. In the morning, preheat your oven to 350F and bake for the remaining 15-18 minutes.
- Vanilla icing variation: Whisk 1 cup (113g) confectioner's sugar with 1 teaspoon vanilla and 2 tablespoons whole milk until smooth. Drizzle over warm cinnamon rolls and serve.
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