Name: The BEST Homemade Cinnamon Rolls
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup warm milk (115 degrees F); 2 1/2 teaspoons instant dry yeast; 2 large eggs at room temperature; 1/3 cup salted butter (Melted or very softened, not over 110º F); 1/2 cup granulated sugar; 1 teaspoon salt; 4 1/2 cups bread flour (divided); 1/2 cup salted butter (almost melted, for filling); 1 cup packed brown sugar (for filling); 2 tablespoons cinnamon (for filling); 1/2 cup heavy cream (for pouring over rolls); 6 ounces cream cheese (softened, for frosting); 1/3 cup salted butter (softened, for frosting); 2 cups powdered sugar (for frosting); 1/2 tablespoon maple extract (or vanilla, for frosting)

Oh, you know that feeling, right? That deep, undeniable craving for a cinnamon roll that’s actually cloud-like—the kind that barely holds its shape and drips frosting down your wrist? Forget those dry, sad rolls you get sometimes. I spent years chasing that perfect bakery texture at home, and let me tell you, I finally cracked the code. This recipe isn’t just another sweet treat; it delivers The BEST Homemade Cinnamon Rolls you’ll ever make from scratch, guaranteed.

For me, baking cinnamon rolls used to be a weekend ritual, the slow rise of the dough filling the whole house with that warm, comforting spice smell. It was how I connected with my family. That’s why I obsessed over making this recipe approachable yet utterly indulgent. We’re using simple techniques, but the result is pure magic. Get ready to fill your kitchen with the best aromas ever, and maybe bookmark this for future easy desserts for a crowd!

I think you’ll find these comfort food recipes are just as heartwarming while you wait for the dough to rise.
Close-up of a batch of The BEST Homemade Cinnamon Rolls, soft and gooey, topped with thick white cream cheese icing.

Why You Will Make The BEST Homemade Cinnamon Rolls Again and Again

Here is why this recipe stands above the rest:

Pillowy Soft Dough: They stay unbelievably fluffy, even when cooled.
Rich Filling: A perfectly balanced mix of brown sugar and cinnamon.
Reliable Results: Trustworthy steps that yield bakery-quality goodness every time.

Essential Ingredients for The BEST Homemade Cinnamon Rolls

Okay, now we get to the fun part: gathering our supplies! For these amazing homemade cinnamon rolls, we need to keep our ingredients organized because they serve three very different stages. Seriously, gathering everything first makes the mixing process so much less chaotic. If you’re looking for something else warm and gooey to bake while this dough is rising, check out my tips for cream cheese banana bread!

When you look at this list, the dough ingredients are what give us that soft, stretchable quality that makes these rolls so good. Don’t skimp on the details here!

For The Tender Dough

This is the core structure of our beautiful rolls. The kind of flour you use really makes the difference here.

1 cup warm milk (aim for 115 degrees F—not too hot!)
2 1/2 teaspoons instant dry yeast
2 large eggs, sitting out so they are at room temperature
1/3 cup salted butter (It needs to be melted or very softened, but absolutely never over 110º F, or it will kill your yeast!)
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups bread flour, divided (This is my secret weapon for chewiness!)

For The Rich Cinnamon Filling

This is where all that intoxicating scent comes from. I like to make this ahead so it’s ready to spread when the dough is rolled out.

1/2 cup salted butter, almost melted (We want it soft enough to spread, but we don’t want it soaking in right away)
1 cup packed brown sugar (Make sure it’s packed nice and tight!)
2 tablespoons cinnamon (Yes, a full two tablespoons!)

For The Classic Cream Cheese Frosting

This frosting is heavenly, perfectly tangy to cut through all that sweet dough. Make sure your dairy fats are softened for a smooth blend.

6 ounces cream cheese, fully softened
1/3 cup salted butter, softened
2 cups powdered sugar
1/2 tablespoon maple extract (If you don’t have maple, vanilla extract works great, too!)
1/2 cup heavy cream (This gets poured over the rolls before baking—trust me on this one!)

Baking Tips for Achieving The BEST Homemade Cinnamon Rolls Texture

Getting that signature pillowy texture with these amazing homemade cinnamon rolls involves a few crucial moments, especially during the kneading process. Look, Olivia here! I always say baking is about feeling the dough, not just following the clock. If your dough seems way too sticky after we start kneading, I need you to resist dumping in all the extra flour at once. The source notes correctly mention that you should only add it up to that extra half cup, bit by bit. Remember, we want a dough that’s tacky, meaning it sticks just a little bit to the bottom of the bowl, but it should mostly pull away cleanly.

Also, please stick to the bread flour if you can, as it gives those wonderful elastic strands that hold the gas better. If you’re curious about other dough projects, these sourdough bread techniques teach you a lot about gluten development, which helps here too!

Step-by-Step Instructions for The BEST Homemade Cinnamon Rolls

Alright, let’s mix these beauties up! Don’t freak out about all the steps; it flows really nicely once you get going, kind of like making a good bread pudding. We move from activating the yeast right into kneading, then popping it off to rise while we prep the filling. It keeps your hands busy!

Mixing and First Rise of The BEST Homemade Cinnamon Rolls Dough

First things first: wake up the yeast. Pour that warm milk into your stand mixer bowl, sprinkle the yeast on top, and just let it hang out for about four minutes until it gets a little foamy. That tells you the yeast is alive and happy!

Next, toss in your room temperature eggs, softened butter, and sugar. Mix that just until it comes together. Now switch! Scrape off the beater blade, put your dough hook on, and add the salt and four cups of flour. Mix everything until it barely comes together. We let that sit for five minutes—this little rest helps the flour hydrate before we start working it hard.

Finally, knead on medium speed for about seven minutes. If the dough is slapping the sides too much, add that last half cup of flour slowly, a tablespoon at a time, until it pulls away but still feels slightly tacky on the bottom. After kneading, transfer the dough to a greased bowl, cover it up, and let it chill out in a warm spot until it doubles—that usually takes about 30 minutes.

Shaping, Filling, and Second Rise

While that dough is puffing up, quickly mix your soft butter, brown sugar, and cinnamon into that glorious filling. Set that aside.

Once the dough has doubled, turn it out onto a generously floured surface. Dust the top with a little more flour and grab your rolling pin. Roll it out into a nice, long rectangle—aim for about 24 inches by 15 inches. Spread that luscious filling evenly over the entire thing, making sure you get right to the edges.

Now for the best part: roll it up tightly, jelly-roll style, starting from the long side. Don’t roll too loose, or you’ll lose those beautiful layers! Use a sharp knife or unflavored dental floss to cut the log into 12 even slices. Place those rolls snugly into your greased 9×13 baking pan.

Close-up of soft, gooey homemade cinnamon rolls covered in thick white icing in a glass baking dish.

Cover the whole pan and let them have a second rise for 20 minutes while you get the oven heating up to 375ºF.

Baking and Finishing The BEST Homemade Cinnamon Rolls

This next step is crucial for next-level moisture: warm up that heavy cream until it’s warm to the touch, but seriously, don’t let it get hot! Pour this warm cream right over the top of the rolls in the pan, letting it soak down between them. Wow, they smell incredible already!

Bake them for 25 minutes. You want them nicely golden brown. Keep an eye on them around the 20-minute mark; if they are browning too fast, just loosely drape a piece of foil over the top for the last bit of baking. Total time is usually 25 to 30 minutes.

Let the rolls cool down just a bit—not completely cold, but cool enough so they don’t melt the frosting instantly! Whip up your frosting by beating the softened cream cheese and butter until smooth, then adding your maple extract and powdered sugar slowly until you get that perfect, spreadable consistency. Slather it generously over those warm rolls. Enjoy!

Close-up of a soft, fluffy homemade cinnamon roll pulled apart, generously covered in white cream cheese icing.

Equipment Needed for The BEST Homemade Cinnamon Rolls

You don’t need a commercial bakery setup for these, thank goodness! Having the right tools just makes the process smoother, especially when dealing with sticky dough. I find that knowing what I need before I even start mixing the yeast is half the battle won when I’m trying to keep things moving along. Seriously, having all this ready helps prevent those little frustrations where you have to stop and hunt for something mid-recipe!

If you’re deep into baking projects and want to try something else that uses gentle mixing but still yields amazing results, you should peek at my recipe for Dutch baby pancake; it’s such a fun bake!

Here is the basic list of essentials I always pull out for a batch of homemade cinnamon rolls:

A reliable stand mixer with both a beater blade and a dough hook attachment.
A large mixing bowl for the first rise.
A standard rolling pin for creating that big rectangle.
A sturdy spatula for spreading the filling evenly.
A sharp knife or, honestly, unflavored dental floss for slicing cleanly through the roll.
A 9×13 standard baking pan—nothing fancy, just make sure it’s well-greased!
A hand mixer for whipping up the frosting since beating cream cheese by hand is never fun.

Making The BEST Homemade Cinnamon Rolls Ahead of Time

I totally get it; sometimes you want these glorious rolls on a busy weekday morning! The good news is that these are fantastic make-ahead desserts. After you slice and place the assembled rolls into the greased 9×13 pan, cover it tightly with plastic wrap, making sure the wrap doesn’t touch the tops.

Pop the covered pan into the fridge overnight—this lets them proof slowly. If you’re doing overnight prep, you might want to check out my overnight pancake bake for other time-saving breakfast ideas!

When morning comes, pull them out and let them sit on the counter for about an hour to warm up slightly before pouring on the heavy cream and baking as directed. If you need to reheat leftovers, zap a roll for about 15 seconds in the microwave.

Serving Suggestions for Your Homemade Desserts

Now that you’ve made these absolutely decadent rolls, how should you serve them up? Honestly, they are totally perfect on their own, straight from the pan with that gooey frosting melting everywhere. But if you’re serving them as part of a bigger breakfast or need simple dessert ideas for later in the day, I have a few favorite ways to pair them.

First, you absolutely need coffee. A strong, hot cup of black coffee cuts through the richness of the butter and cream cheese frosting perfectly. It’s the ultimate pairing for a slow weekend morning. If you’re thinking about something lighter for contrast, a small bowl of fresh, bright berries—strawberries or raspberries—adds a little necessary tartness and color.

If you happen to have leftovers and need an easy cookie recipe or another simple dessert recipe saved for later, maybe skip the rolls one night and check out my collection of easy dessert ideas instead! But for these rolls? Coffee, brisk air, and maybe a little guilt-free indulgence. That’s the way.

A close-up showing a bite taken out of The BEST Homemade Cinnamon Rolls, revealing soft, fluffy dough and thick cream cheese frosting.

Frequently Asked Questions About The BEST Homemade Cinnamon Rolls

I always get asked the same few questions when folks try this recipe for the first time. It’s totally normal when you’re aiming for that amazing texture! These homemade cinnamon rolls are worth figuring out, and once you know these secrets, you’ll never look back. If you’re making a huge batch for a brunch gathering, these tips will also help you scale up for easy desserts for a crowd!

Can I use all-purpose flour instead of bread flour in this recipe?

Oh, that’s the big question! You certainly *can* substitute all-purpose flour, but I have to warn you: the texture won’t be quite the same. Bread flour has higher protein content, which develops stronger gluten. That’s what gives us that wonderful, chewy, bakery-style pull. If you use all-purpose flour, your rolls will still be delicious, but they’ll likely be a bit softer, maybe even slightly crumbly, rather than super elastic.

If you have to make the switch, watch your liquid requirements closely! All-purpose flour tends to absorb liquid differently, so if your dough feels too dry once you hit the 4-cup mark, add a splash more of that warm milk. But try the bread flour first—it makes all the difference!

How do I get the cream cheese frosting perfectly smooth?

Nobody wants lumpy frosting on their beautiful homemade desserts! The secret here is temperature and patience. You absolutely must use cream cheese and butter that are both fully softened—let them sit out for at least an hour. If they are even slightly cold when you start mixing, you end up with little hard clumps that refuse to blend later on.

Once the fats are creamy, add your powdered sugar very slowly, maybe a half-cup at a time, beating well after each addition. This prevents the sugar from exploding everywhere and allows it to incorporate smoothly into the fat. If it’s still too thick, add a tiniest splash of milk or cream until it flows nicely. Don’t rush this part, and you’ll get that glossy, luxurious topping!

Since you’re already making these from scratch, if you want to check out some other simple dessert recipes that come together quickly without yeast, I’ve got some great easy cookie recipes saved on the site!

Nutritional Estimates for This Comfort Food

Now, let’s talk about the nourishment side of things, because while these cinnamon rolls are pure comfort food heaven, knowing what’s in them is important! I always feel like a little knowledge makes indulging so much guilt-free, don’t you?

Olivia Bennett here, and since I cook with a focus on healthy living, I always try to provide estimates based on my recipes. Please remember, because we use different brands of butter, cream cheese, and even which specific maple extract we choose, these numbers are just a guide for one roll serving.

I used standard measurements for the ingredients listed. If you swap out the heavy cream for lower-fat milk in the frosting, the numbers will shift dramatically, so be aware of your ingredient choices!

Serving Size: 1 roll
Calories: Approximately 550
Fat: 30g (with 18g Saturated Fat)
Carbohydrates: 68g
Protein: 8g
Sugar: 55g
Sodium: 350mg
Cholesterol: 90mg

Think of this as a truly rewarding treat, perfect for those weekend baking memories we talked about. Sometimes, the most comforting desserts are the ones we make with our own hands!