Nothing says comfort like warm, gooey cinnamon rolls fresh out of the oven. These homemade rolls are soft, fluffy, and swirled with a buttery cinnamon-sugar filling, then topped with creamy frosting that melts right into every bite.
The dough is typically enriched with milk, eggs, and butter for a tender texture, while the filling, consisting of brown sugar and cinnamon, creates that signature warm, cozy flavor. Once baked, the rolls are frosted with a luscious cream cheese glaze that melts into every swirl.
Perfect for breakfast, brunch, or dessert, cinnamon rolls are a comforting treat that fills your home with an irresistible aroma. Whether enjoyed at home with a cup of coffee or packed for an on-the-go snack, these sweet, fluffy rolls are always a crowd-pleaser. You will also love to try Blueberry Cheese Brioche Buns (Danishes), Easy Zaatar and Sumac Focaccia, and Pistachio Baklawa and Ashta Croissant.
Recipe Summary
Cuisine: American-Inspired Comfort Dessert
Prep and Cooking Time: About 2 hours (includes rising time)
Cooking Method: Baking
Skill Level: Beginner to Intermediate
Ingredients
Dough
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Baking powder
- Powdered milk
- Salt
- Unsalted butter
- Whole milk
- Neutral oil
- Large eggs
- Yogurt
- Heavy cream
- Vanilla extract
Cinnamon Sugar Filling
- Unsalted butter
- Ground cinnamon
- Light brown sugar
- Vanilla extract
Cream Cheese Frosting
- Cream cheese
- Unsalted butter
- Vanilla extract
- Powdered sugar
- Milk or heavy cream
How to Make Cinnamon Rolls
Warm the milk until slightly warm. Add in 2 tablespoons of sugar and the active dry yeast. Mix well and set aside to activate for about 5 minutes.
In a stand mixer bowl, whisk together all-purpose flour, powdered milk, baking powder, remaining sugar, and salt.
Now, add the activated yeast mixture, eggs, yogurt, softened butter, neutral oil, and vanilla extract.
Add in neutral oil and knead on low speed for 8–10 minutes until everything is well combined. The dough should be extremely soft and slightly sticky.
If the dough sticks heavily to the bottom of the bowl, test it by grabbing a small handful. If it’s overly sticky and difficult to handle, sprinkle in 1–2 tablespoons of flour and continue kneading until it becomes soft and slightly sticky.
Once kneaded, transfer the dough to a lightly oiled bowl, cover, and let it proof until it has doubled in size, about 45-60 minutes.
Now, prepare the cinnamon sugar filling. Mix softened butter, brown sugar, vanilla, and ground cinnamon until smooth.
Once proofed, transfer the dough to a lightly floured surface. Use a rolling pin to stretch the dough out into a large 12×18 rectangle. Trim off the uneven edges.
Assemble and Bake
Spread the filling evenly over the dough. Roll the dough tightly into a log, and use unflavored floss to cut into 8 large rolls or 12 smaller ones. Arrange in a greased 9×13 pan. Cover and let them rise for 15 minutes.
Preheat the oven to 350°F.
Once the rolls have risen again, pour warm heavy cream all over them before baking. Bake for 22-25 minutes until golden on top.
While the rolls bake, make the smooth cream cheese frosting. Beat softened cream cheese, butter, milk, vanilla extract, and powdered sugar until smooth using an electric mixer.
Once baked, immediately spread the cream cheese frosting on top. Serve warm.
Serving Suggestions
Serve these cinnamon rolls warm, straight out of the oven, with the cream cheese frosting melting into every swirl for the ultimate cozy treat.
Pair the cinnamon rolls with hot coffee, tea, or even a cold glass of milk for a classic breakfast treat.
For a beautiful brunch spread, arrange them on a serving platter alongside fresh fruit such as berries and grapes, yogurt, scrambled eggs, or smoked salmon.
Top warm cinnamon rolls with a scoop of vanilla ice cream, a swirl of whipped cream, or a spoonful of fruity compote for a decadent dessert.
For parties or buffets, serve them individually in muffin liners or small ramekins, or create a stunning cinnamon roll board with mini rolls, fresh berries, crunchy nuts, and assorted spreads.
Variations and Substitutes
Nutty Cinnamon Rolls: Add chopped walnuts or pecans to the cinnamon filling for a crunchy twist.
Chocolate Rolls: Swap some cinnamon sugar for mini chocolate chips.
Fruit-Filled Rolls: Spread a thin layer of raspberry or apple jam before rolling for fruity swirls.
Gluten-Free Rolls: Use a 1:1 gluten-free flour blend designed for baking.
Recipe Tips
Activate the Yeast Properly: Ensure the milk is warm but not hot. Too hot will kill the yeast, and too cold won’t activate it properly.
Use Room-Temperature Ingredients: Bring the eggs, butter, and yogurt to room temperature before starting. This helps the dough rise better and mix smoothly.
Knead Until Soft and Smooth: The dough should be soft and slightly tacky but not overly sticky. If it’s too wet, add 1–2 tablespoons of flour at a time while kneading.
First Rise in a Warm Spot: Place the dough in a warm area to rise. If the kitchen is cool, preheat the oven to the lowest setting for 2 minutes, turn it off, and let the dough rise inside.
Slice with Unflavored Floss: To create neat, even cuts without squishing the rolls, slide unflavored floss underneath the rolled dough and pull it upward.
Pour Cream Before Baking: Adding heavy cream over the rolls just before baking makes them extra soft, moist, and bakery-style.
Avoid Overbaking: Bake until the tops are just golden for the perfect soft texture. Overbaking causes the rolls to be dry and tough.
Storage Tips
At Room Temperature: If you’ll be enjoying them soon, wrap the cinnamon rolls tightly with plastic wrap or in an airtight container and keep them at room temperature for up to 2 days.
In the Refrigerator: For longer storage, transfer the cinnamon rolls with cream cheese frosting to an airtight container and store them in the fridge for up to 5 days.
In the Freezer: Wrap each roll tightly in plastic wrap, then place them in a freezer-safe bag or container. Alternatively, freeze the whole pan by wrapping it well with plastic wrap and foil. When ready to enjoy, thaw itat room temperature for a few hours or overnight in the fridge.
Reheating Tips: Place cinnamon rolls in an oven-safe dish, cover loosely with foil to prevent drying, and warm in a preheated oven at 350°F for 10–15 minutes, or until heated through. For added moisture, drizzle extra cream cheese frosting over the rolls after reheating. Alternatively, warm in the microwave for 15–30 seconds, checking halfway through.
Frequently Asked Questions
Yes! Prepare the rolls, refrigerate overnight, and bake the next morning.
Yes, skip the activation step and add it directly to the dry ingredients.
When the tops become golden and the internal temperature reaches 190°F, then our cinnamon rolls are done baking.
Yes, substitute plant-based butter, milk, and cream cheese alternatives.
More Delicious Baked Goods To Try
Strawberry Cheesecake Croissants
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Fluffy Gooey Cinnamon Rolls
Ingredients
Dough
- 4½ cups all-purpose flour
- ½ cup granulated sugar
- 2½ teaspoons active dry yeast
- 1 teaspoon baking powder
- 3 tablespoons powdered milk whole milk preferably
- 1 teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup whole milk warm
- 2 tablespoons neutral oil
- 2 large eggs room temperature
- ⅓ cup yogurt, plain, Greek, or even sour cream room temperature
- ⅓ cup heavy cream warm, to pour on top
- 1 teaspoon vanilla extract
Cinnamon Sugar Filling
- ¾ cup unsalted butter room temperature, soft
- 2 tablespoons ground cinnamon
- 1¼ cups light brown sugar
- ½ teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
Instructions
- Warm the milk until slightly warm. Add in 2 tablespoons of sugar and the active dry yeast. Mix well and set aside to activate for about 5 minutes.
- In a stand mixer bowl, whisk together all-purpose flour, powdered milk, baking powder, remaining sugar, and salt.
- Now, add the activated yeast mixture, eggs, yogurt, softened butter, neutral oil, and vanilla extract.
- Add in neutral oil and knead on low speed for 8–10 minutes until everything is well combined. The dough should be extremely soft and slightly sticky.If the dough sticks heavily to the bottom of the bowl, test it by grabbing a small handful. If it’s overly sticky and difficult to handle, sprinkle in 1–2 tablespoons of flour and continue kneading until it becomes soft and slightly sticky.
- Once kneaded, transfer the dough to a lightly oiled bowl, cover, and let it proof until it has doubled in size, about 45-60 minutes.
- Now, prepare the cinnamon sugar filling by mixing softened butter, brown sugar, vanilla, and ground cinnamon until smooth.
- Once proofed, transfer the dough to a lightly floured surface. Use a rolling pin to stretch the dough out into a large 12×18 rectangle. Trim off the uneven edges.
- Spread the filling evenly over the dough. Roll the dough tightly into a log, and use unflavored floss to cut into 8 large rolls or 12 smaller ones. Arrange in a greased 9×13 pan. Cover and let them rise for 15 minutes.
- Preheat the oven to 350°F.
- Once the rolls have risen again, pour warm heavy cream all over them before baking. Bake for 22-25 minutes until golden on top.
- While the rolls bake, make the smooth cream cheese frosting. Beat softened cream cheese, butter, milk, vanilla extract, and powdered sugar until smooth using an electric mixer.
- Once baked, immediately spread the cream cheese frosting on top. Serve warm.
