The BEST cinnamon rolls you’ll ever taste. Big, fluffy, soft, and unbelievably delicious. Once you try this recipe, you won’t need any other! Plus, it’s super flexible—make them overnight, prepare ahead of time, or even freeze them for later. You’re going to love these!

Ingredients for Cinnamon Rolls:

These come together quickly and easily. You probably already have everything you’ll need right in your kitchen! Heres what you’ll need-

MILK– I use whole milk, but anything you have on hand works just as well. Just make sure your milk is warm and not hot! (100-110 f)
YEAST– Active dry or instant yeast both work. Only difference is that instant will rise faster then the active.
SUGAR– sugar helps sweeten the dough, and help activate the yeast
SOUR CREAM– you might think this is weird in a cinnamon roll recipe, but trust me, this makes all the difference! It helps them stay soft long after there made.
EGGS– these improve the structure and flavor
BUTTER– this is a major ingredient in this recipe. It is in the dough, filling, and frosting, so you KNOW its gonna be good.
FLOUR– any flour you want works! my favorite is using Bread Flour, it gives it the best texture! You can even add some whole wheat for a twist.
BROWN SUGAR– i LOVE using brown sugar instead of granulated as the filling, it gives it this delicious caramel like flavor and doesn’t cause over sweetness.
CINNAMON– i mean… YUM
SALT– you might think this doesn’t play a major role but it really does, so don’t skip it!
FOR THE ICING- this simple yet creamy and delicious frosting is only a few ingredients, BUTTER, CREAM CHEESE, POWDER SUGAR

Frequently asked questions:

Why did my cinnamon rolls not rise?

your yeast may of been expired, make sure to proof your yeast in warm milk to check if its active or not. If it has not become frothy in 5-10 minutes, it may be time to get some fresh yeast.
The dough may of been in a to cold environment, make sure your dough is rising in a warm area.

Can i make my cinnamon rolls ahead of time?

Answer- YES!

If you want to make these for later, or even the next few days, you simply just prepare the rolls up to the point of the second rise and just store them in the fridge overnight. A bit before you want to serve, let them come to room temp for 1-2 hours and the bake them as usual.
Alternatively, you can freeze. them before baking and bake them straight from the freezer adjusting the baking time to whats needed.

Best way to store?

After baking and cooling. store cinnamon rolls in a airtight container at room temperature. For longer freshness, refrigerate them and reheat when your ready to serve.

Can i use a different kind of filling?

YES! here are some delicious combinations-

Nutella and hazelnuts for a chocolatey twist
Cream cheese and fruits such as berries or apple
Peanut butter and chocolate for a decadete filling

How to make Cinnamon Rolls?

simple step by step:

1)Make the dough– combine all ingredients in mixer, knead, and place to rise
2)Roll out the dough– roll out into a 14×19 rectangle
3)Sprinkle filling– spread the butter, and sprinkle brown sugar and cinnamon evenly
4)Shape the rolls into 12 even pieces, cover and proof for 30 min till puffy
5)Bake the rolls
6)Frost warm rolls and enjoy

The Perfect Cinnamon Roll Recipe (homemade)

Julia

The BEST cinnamon rolls you’ll ever make. Big, fluffy, soft, and unbelievably delicious. Once you try this recipe, you won’t need any other! Plus, it’s super flexible—make them overnight, prepare ahead of time, or even freeze them for later. You’re going to love these!

Print Recipe

Prep Time 30

Cook Time 25

Resting Time 1 30

Total Time 2 25

Course Breakfast, Dessert

Cuisine American

Servings 12 rolls

Calories 475 kcal

Ingredients

Dough:

3/4 Cup (180 ml) Warm Milk (110℉/45℃)
2 1/4 tsp (7 g) Active Dry Yeast
1/2 Cup (100 g) Sugar
1/4 Cup (60 g) Sour Cream
2 Large Eggs
1/3 Cup (75 g) Butter (melted)
1 tsp Salt
5 Cups (625 g) All-purpose Flour (might need more or less depending on your brand)

Filling:

2/3 Cup (135 g) Brown Sugar
1 1/2 Tbsp Ground Cinnamon
8 Tbsp (115) Butter (Softened)

Cream Cheese Frosting:

4 oz (115) Cream cheese (softened)
1/4 Cup (60 g) Butter (softened)
1 1/2 Cups (180 g) Powdered Sugar
1/2 tsp Vanilla extract or Paste
pinch of Salt

Instructions

Make the Dough:

In a large bowl or in stand mixer, whisk togther the warm milk and yeast. Let it sit for 5-10 minutes or until frothy.
3/4 Cup (180 ml) Warm Milk 2 1/4 tsp (7 g) Active Dry Yeast
Add in sugar, sour cream, eggs, melted butter, and salt. Mix well
1/2 Cup (100 g) Sugar 1/4 Cup (60 g) Sour Cream 2 Large Eggs 1/3 Cup (75 g) Butter 1 tsp Salt
Gradully add in the flour, about one cup at a time. Continue kneading for 8-10 min (i use my stand mixer on speed 2, but by hand works as well) until the dough is smooth, soft, and slightly tacky but not sticky. (you may need to use more or less flour according to your flour)
5 Cups (625 g) All-purpose Flour
Grease the bowl, cover, and let rise in a warm place for 1 – 1 1/2 hours or until doubled in size. (i place mine in a over with just the light on)

Make the Filling:

Meanwhile, lets make the filling. Mix the brown sugar and cinnamon in a small bowl.
2/3 Cup (135 g) Brown Sugar 1 1/2 Tbsp Ground Cinnamon
Once the dough is risen, roll it into a 14×18-inch (35×45 cm) rectangle on a lightly floured surface.
Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top
8 Tbsp (115) Butter

Shape and Second Rise:

Roll the dough tightly into a log from the longer side
Cut into 12 equal pieces (i use a thin piece of string but a sharp knife works) and place them in a 9×13-inch (23×33 cm) greased baking dish.
Cover and let rise for 30-45 min or until nice and puffy
Preheat your oven to 350℉ (175℃) and once puffy, bake for 20-25 min or until golden brown on top but soft in the center
Make the Frosting:
Beat cream cheese and butter until smooth
4 oz (115) Cream cheese 1/4 Cup (60 g) Butter
Add in powdered sugar, vanilla, and salt. Beat until fluffy
1 1/2 Cups (180 g) Powdered Sugar 1/2 tsp Vanilla extract or Paste
Spread over warm rolls so it melts into the layers and enjoy!

Notes

*Store Covered at room temp for 1 day or in the fridge for up to a week

Keyword Cinnabons, easy cinnamon roll recipe, homemade cinnamon rolls