Why You’ll Love Best Cinnamon Rolls Ever Recipe
These cinnamon rolls are everything you want in a homemade pastry: soft, gooey, sweet, and comforting. The dough is rich and tender, rising to fluffy perfection. The cinnamon filling is warm and fragrant, and the cream cheese frosting adds just the right amount of tangy sweetness. With a straightforward method, even beginner bakers can achieve professional-level results.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
1 ⅓ cup whole milk
4 teaspoons active dry yeast (or instant yeast)
½ cup granulated sugar
5 cups all-purpose flour
2 large eggs, room temperature
2 teaspoons salt
½ cup unsalted butter, room temperature
For the Filling:
½ cup unsalted butter, softened
1 cup light brown sugar, packed
2 tablespoons cinnamon powder
¾ teaspoon salt
For Assembly:
½ cup heavy cream, room temperature
For the Cream Cheese Icing:
4 oz cream cheese, room temperature
¼ cup unsalted butter, room temperature
¼ cup heavy cream
1 cup icing sugar
Directions
-
Warm the milk until it’s about 100–110°F. Add the yeast and let it sit for about 10 minutes until foamy.
-
Add sugar, flour, eggs, salt, and butter to the yeast mixture. Mix into a rough dough.
-
Knead the dough by hand for about 15 minutes until smooth and stretchy (or 7–10 minutes using a stand mixer with a dough hook).
-
Transfer the dough to a greased bowl, cover, and let rise for 60–90 minutes until doubled in size.
-
In the meantime, prepare the filling by combining softened butter, brown sugar, cinnamon, and salt into a smooth paste.
-
Roll the dough out into a large rectangle on a floured surface. Spread the cinnamon filling evenly over the surface.
-
Slice the dough into long strips, then roll each strip into a swirl and place them in a greased baking dish.
-
Cover and let the rolls rise again for 30–45 minutes until puffy.
-
Pour room temperature heavy cream over the rolls right before baking.
-
Bake in a preheated oven at 350°F (175°C) for 22–25 minutes until golden brown.
-
While rolls are baking, mix all the icing ingredients until smooth.
-
Spread the cream cheese icing over warm rolls and serve immediately.
Servings and timing
This recipe makes about 12 large cinnamon rolls.
-
Prep Time: 45 minutes
-
Rise Time: 90 minutes (total)
-
Bake Time: 22–25 minutes
-
Total Time: Approximately 2 hours 30 minutes
Variations
-
Maple Frosting: Replace cream with maple syrup in the icing for a fall-inspired twist.
-
Nutty Rolls: Add chopped pecans or walnuts to the filling for crunch.
-
Apple Cinnamon Rolls: Add thin apple slices or chopped apples over the filling before rolling.
-
Pumpkin Dough: Mix in pumpkin puree and pumpkin spice into the dough for a seasonal variation.
-
Mini Cinnamon Rolls: Divide the dough smaller for bite-sized treats.
-
Vegan Version: Use plant-based milk, vegan butter, and a dairy-free cream cheese for a vegan-friendly recipe.
Storage/Reheating
Store the cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, microwave individual rolls for about 20–30 seconds or place in a 300°F oven for 5–10 minutes until warmed through. Avoid overheating to keep the rolls soft and moist.
FAQs
How do I know when the dough is kneaded enough?
The dough should be smooth, stretchy, and slightly tacky but not sticky. A good test is the “windowpane” test—stretch a piece of dough thin enough to see light through it without tearing.
Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast can be mixed directly with the dry ingredients. You can skip the proofing step with warm milk, although it doesn’t hurt to do it anyway.
Why pour cream over the rolls before baking?
The cream adds moisture and richness, making the rolls extra gooey and soft while enhancing the caramelization of the filling.
Can I make the dough ahead of time?
Yes. After shaping the rolls, cover and refrigerate overnight. Let them come to room temperature and rise again before baking.
What if I don’t have cream cheese for the frosting?
You can substitute with mascarpone or make a simple glaze with powdered sugar and milk.
How can I keep the rolls from unrolling while baking?
Roll the dough tightly and place each roll snugly against the others in the pan to help them hold their shape.
Can I freeze cinnamon rolls?
Yes. You can freeze them before or after baking. For unbaked rolls, freeze after shaping, then thaw and rise before baking. For baked rolls, freeze and reheat as needed.
Do I need to scald the milk before using?
No, just warm it to about 100–110°F. Scalding isn’t necessary with modern pasteurized milk and may be too hot for the yeast.
My dough isn’t rising. What went wrong?
Your yeast might be old or the milk might have been too hot, killing the yeast. Always check yeast expiration and temperature.
Can I add raisins or other dried fruits?
Absolutely. You can fold in raisins, chopped dates, or cranberries along with the filling for extra flavor.
Conclusion
These cinnamon rolls are everything you want in a comforting homemade treat—soft, sweet, and swirled with a generous layer of spiced filling. Whether it’s your first time baking cinnamon rolls or you’re a seasoned pro, this recipe offers an irresistible result that’s sure to be a hit every time. Perfect for holidays, lazy weekends, or simply when you crave something warm from the oven.
