These homemade cinnamon rolls are made with a pillowy soft dough filled with cinnamon filling and are topped with cream cheese frosting.
These rolls start with a pillowy soft dough that’s easy to work with and bakes up tender and fluffy.
The dough is rolled out and layered with a buttery cinnamon-sugar filling that melts into gooey swirls while baking, giving every bite that perfect mix of warm spice and sweetness.
Once they come out of the oven, these beauties are topped with a rich cream cheese frosting that melts slightly into the warm rolls, coating each swirl with creamy, tangy sweetness.
The combination of soft bread, gooey filling, and smooth frosting is pure indulgence. Perfect for breakfast, brunch, or a cozy treat, these cinnamon rolls are perfect for any occasion.
For more cinnamon roll recipes, check out my chocolate cinnamon rolls, strawberry cinnamon rolls, apple cinnamon rolls with apple pie filling, and TikTok cinnamon rolls with heavy cream.
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Why this recipe works
- Soft and gooey texture- The dough bakes up pillowy and fluffy, while the cinnamon-sugar filling melts into a gooey center. Every bite is soft, tender, and melts in your mouth.
- Cinnamon and sugar swirl- The buttery cinnamon-sugar filling creates sweet, spiced layers that run through every roll. It’s the perfect balance of cinnamon flavor and sweetness.
- Cream cheese frosting- The smooth, tangy frosting melts into the warm rolls, making them creamy and indulgent. It ties all the flavors together beautifully.
- Ease- Even though they look bakery-style, the recipe uses simple ingredients and straightforward steps. If you follow the process, you’ll get amazing results every time.
- Flavor- Between the rich dough, gooey filling, and creamy frosting, the flavor is unbeatable. It’s warm, buttery, sweet, and spiced—all in one bite.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the dough
Flour- I use bread flour for my cinnamon rolls. Bread flour has more protein than all-purpose flour, which helps create stronger gluten development and gives cinnamon rolls a soft, chewy, and fluffy texture.
It also helps the rolls hold their shape and rise higher, making them extra pillowy and tender. All purpose flour will work as well but bread flour is best.
Instant yeast- Quick and easy to use since it doesn’t need to be dissolved in water first. It makes the dough rise beautifully.
Granulated sugar- Sweetens the dough and helps activate the yeast.
Kosher salt- Balances the sweetness and brings out all the flavors in the dough.
Vanilla extract- Adds a light vanilla flavor that makes the dough even tastier.
Milk- Warm whole milk gives the rolls a rich flavor and helps keep the dough soft.
Eggs- Use room temperature eggs for smooth mixing and a fluffy texture.
Butter- Melted and cooled butter adds richness and makes the dough extra tender.
For the cinnamon filling
Butter- Softened butter spreads easily over the dough and holds the filling in place.
Cinnamon- The star of the filling, adding warmth and flavor to every bite.
Brown sugar- Melts into the butter and cinnamon to create gooey caramel-like swirls.
For the frosting
Cream cheese- Room temperature cream cheese blends smoothly and adds a tangy flavor.
Vanilla extract- Adds depth and warmth, and flavor to the glaze. You can use vanilla bean extract.
Powdered sugar- Creates a smooth, sweet frosting that melts into the warm rolls.
Instructions
In the bowl of a stand mixer, combine the flour, instant yeast, and granulated sugar. Stir with a spoon to blend, then add the salt and mix again.
Add the eggs, warm milk, vanilla extract, and melted (but cooled) butter. Using the dough hook, start mixing on low speed until the dough comes together.
Increase to medium speed and knead for 8–10 minutes, or until the dough is soft, smooth, and slightly elastic.
Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm spot for 1–2 hours, or until it doubles (or even triples) in size.
Punch down the risen dough and transfer it to a floured work surface. Roll into a large rectangle about ¼ inch thick, making sure the bottom doesn’t stick to the surface.
Spread an even layer of very soft butter all over the dough, then sprinkle the brown sugar evenly on top. Use your hands to spread it out, pressing lightly so it sticks. Sprinkle the cinnamon evenly over the sugar.
Starting at the long side, roll the dough tightly into a log and pinch the seam closed. Use a serrated knife or unflavored dental floss to cut into 12 even rolls.
Arrange the rolls in a greased 9x13-inch pan, cover, and let them rise again until doubled in size, about 30–45 minutes.
Preheat the oven to 180°C (350°F). Bake the rolls for 20–25 minutes, or until the tops are golden brown but the centers are still soft. Be careful not to overbake, this keeps them gooey and tender.
Make the cream cheese frosting
In a medium bowl, combine the softened cream cheese, softened butter, powdered sugar, vanilla extract, and a pinch of salt. Whisk until smooth and creamy.
Spread the glaze generously over the warm rolls so it melts into the swirls. Serve immediately and enjoy that gooey, bakery-style goodness!
Expert Tips
- Use room temperature ingredients. When your eggs, milk, and butter are at room temp, they blend into the dough more smoothly and evenly. This helps your dough rise properly and bake up soft and fluffy.
- Measure your flour the right way. Don’t scoop the flour straight from the bag with your measuring cup. It packs it down and gives you too much. Instead, fluff the flour with a spoon, spoon it into the cup, and level it off with the back of a knife.
- Don’t overheat the milk. If your milk is too hot (over 110°F / 43°C), it can kill the yeast. Warm milk should feel like a comfy bath—just slightly warm to the touch.
- Check that your yeast is active. If you’re unsure about your yeast, test it by mixing 1 teaspoon of yeast with ¼ cup of warm water and a pinch of sugar. If it gets bubbly after 10 minutes, it’s good to go.
- Be patient with the rise. Give the dough time to rise until it’s doubled (or even tripled) in size. This step is key to making the rolls light and airy.
- Flour your surface, not the dough. When rolling out your dough, lightly flour your surface to prevent sticking, but avoid adding too much flour to the dough itself, or it can become dense.
- Use super soft butter for the filling. The butter should be spreadable but not melted. This helps coat the dough evenly and keeps the cinnamon-sugar filling from leaking out.
- Roll the dough evenly and snug. Roll it up tightly but gently so the cinnamon swirl stays inside and the rolls bake evenly. Pinch the edge to seal the log before slicing.
- Cut the rolls with floss. Use unflavored dental floss or a serrated knife to cut your rolls cleanly without squishing them out of shape.
- Don’t overbake. Take the rolls out when they’re golden on top but still soft in the center. Overbaking will dry them out—go for gooey and tender instead!
Faq's
This is often due to expired or improperly activated yeast, or because the dough didn’t get enough time to rise in a warm environment. Using milk that’s too hot can also kill the yeast.
For extra soft rolls, make sure not to overbake them and use room-temperature ingredients. For gooier rolls, many bakers pour warm heavy cream over the rolls right before baking.
Yes! You can assemble the rolls, cover, and refrigerate them overnight. The next morning, let them come to room temperature and rise for about 45 minutes before baking.
Absolutely! While a stand mixer makes the process easier, you can knead the dough by hand. Just mix the ingredients in a large bowl until combined, then knead on a floured surface for about 10–12 minutes, or until smooth and elastic.
Uneven rising usually happens when the rolls aren’t all the same size, or if they were shaped too loosely or tightly. If one roll is thicker than another, it may take longer to bake and puff up.
Another reason could be uneven spacing in the pan. Make sure the rolls are evenly arranged so they have room to rise and bake at the same rate.
Storing
To keep your cinnamon rolls fresh and soft, store them in an airtight container or tightly wrapped with plastic wrap. If you’re eating them within 1–2 days, they can be stored at room temperature in a cool, dry place.
For longer storage (up to 5 days), place them in the fridge to maintain their moisture. Make sure they’re fully cooled before storing to prevent condensation.
Freezing
Once your cinnamon rolls are completely cool, wrap each one tightly in plastic wrap or foil and place them in an airtight container or freezer-safe bag. You can also freeze the entire tray.
They’ll keep well in the freezer for up to 2–3 months.
If you'd like to freeze them before baking, do so after slicing. Wrap tightly, freeze, then thaw overnight in the fridge, let rise at room temperature, and bake as usual.
Thawing & Reheating
To thaw, place the rolls in the fridge overnight or leave them at room temperature for a few hours. Warm them in the oven at 160°C (325°F) for 8–10 minutes or microwave for 20 seconds until soft and warm.
Substitutions
Dairy-free- you can make them dairy-free by replacing the milk with vegan milk and the butter with vegan butter. Also, use dairy-free cream cheese for the frosting.
Salted butter- unsalted butter is best, but you can use salted butter. Just reduce the added salt slightly. Vegan butter also works well.
Cream Cheese Frosting- You can swap the cream cheese with mascarpone, or use a vanilla glaze (powdered sugar + milk + vanilla) for a lighter option.
Variations
Fruit- Add a thin layer of fruit jam (like raspberry, apple, or strawberry) on top of the butter before adding the sugar and cinnamon. It adds flavor, color, and a fun fruity twist.
Heavy cream- Pour 1 cup of heavy cream over the rolls right before baking. This gives you extra gooey, rich, bakery-style cinnamon rolls with a soft caramelized base.
Chopped nuts- Add chopped pecans or walnuts to the cinnamon sugar filling for added crunch and a warm, nutty depth that pairs perfectly with the soft dough.
Chocolate- Sprinkle mini chocolate chips over the filling, or drizzle melted chocolate on top after baking for a chocolate-cinnamon combo.
Orange zest- Add fresh orange zest to the dough or glaze for a pop of citrus flavor that lightens and balances the sweetness.
Equipment
- Stand mixer with the dough hook– Makes kneading the dough easy and hands-free.
- Mixing bowl set- A few sizes for prepping dough, filling, and icing.
- Measuring cups and spoons- For accurate measuring of wet and dry ingredients.
- Digital kitchen scale- Great for weighing flour and butter precisely.
- French rolling pin- For rolling out the dough evenly.
- Pastry brush or offset spatula- To spread the butter smoothly.
- Serrated knife or unflavored dental floss- For slicing clean, even rolls.
- 9x13 baking pan- Fits a full batch of 12 cinnamon rolls perfectly.
- Whisk set- For mixing the cream cheese icing.
More cinnamon recipes
Cinnamon roll cheesecake- This cinnamon roll cheesecake is made with a cinnamon crust, creamy cinnamon swirled cheesecake, and topped with cream cheese glaze.
Pumpkin cinnamon rolls- These pumpkin cinnamon rolls are soft, made with pumpkin puree and fall spices in the dough, filled with cinnamon filling, and topped with maple cream cheese icing. These are a dream!
Cinnamon bundt cake- This cinnamon bundt cake is moist, buttery, and has a tender crumb. It is made with a cinnamon swirl and topped with a velvety cream cheese frosting.
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If you liked this recipe
📖 Recipe
Homemade Cinnamon Rolls
Ingredients
The dough
- 5 ½ cups Bread flour
- 1 tablespoon Instant yeast
- ⅓ cup Granulated sugar
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 ¼ cups Milk
- 2 Eggs room temp
- ¼ cup Butter melted and cooled
Cinnamon filling
- ½ cup Butter softened, unsalted
- 2 tablespoon Cinnamon
- 1 cup Brown sugar
Cream cheese icing
- ¼ cup Butter room temp, unsalted
- 4 oz Cream cheese room temperature
- ¼ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2 cups Powder sugar
Instructions
- In the bowl of a stand mixer, combine the flour, instant yeast, and granulated sugar. Stir with a spoon to blend, then add the salt and mix again.
- Add the eggs, warm milk, vanilla extract, and melted (but cooled) butter. Using the dough hook, start mixing on low speed until the dough comes together.
- Increase to medium speed and knead for 8–10 minutes, or until the dough is soft, smooth, and slightly elastic.
- Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm spot for 1–2 hours, or until it doubles (or even triples) in size.
- Punch down the risen dough and transfer it to a floured work surface. Roll into a large rectangle about ¼ inch thick, making sure the bottom doesn’t stick to the surface.
- Spread an even layer of very soft butter all over the dough, then sprinkle the brown sugar evenly on top. Use your hands to spread it out, pressing lightly so it sticks. Sprinkle the cinnamon evenly over the sugar.
- Starting at the long side, roll the dough tightly into a log and pinch the seam closed. Use a serrated knife or unflavored dental floss to cut into 12 even rolls.
- Arrange the rolls in a greased 9x13-inch pan, cover, and let them rise again until doubled in size, about 30–45 minutes.
- Preheat the oven to 180°C (350°F). Bake the rolls for 20–25 minutes, or until the tops are golden brown but the centers are still soft. Be careful not to overbake—this keeps them gooey and tender.
Make the cream cheese frosting
- In a medium bowl, combine the softened cream cheese, softened butter, powdered sugar, vanilla extract, and a pinch of salt. Whisk until smooth and creamy.
- Spread the glaze generously over the warm rolls so it melts into the swirls. Serve immediately and enjoy that gooey, bakery-style goodness!
Notes
- Use room temperature ingredients. When your eggs, milk, and butter are at room temp, they blend into the dough more smoothly and evenly. This helps your dough rise properly and bake up soft and fluffy.
- Measure your flour the right way. Don’t scoop the flour straight from the bag with your measuring cup. It packs it down and gives you too much. Instead, fluff the flour with a spoon, spoon it into the cup, and level it off with the back of a knife.
- Don’t overheat the milk. If your milk is too hot (over 110°F / 43°C), it can kill the yeast. Warm milk should feel like a comfy bath—just slightly warm to the touch.
- Check that your yeast is active. If you’re unsure about your yeast, test it by mixing 1 teaspoon of yeast with ¼ cup of warm water and a pinch of sugar. If it gets bubbly after 10 minutes, it’s good to go.
- Be patient with the rise. Give the dough time to rise until it’s doubled (or even tripled) in size. This step is key to making the rolls light and airy.
- Flour your surface, not the dough. When rolling out your dough, lightly flour your surface to prevent sticking, but avoid adding too much flour to the dough itself, or it can become dense.
- Use super soft butter for the filling. The butter should be spreadable but not melted. This helps coat the dough evenly and keeps the cinnamon-sugar filling from leaking out.
- Roll the dough evenly and snug. Roll it up tightly but gently so the cinnamon swirl stays inside and the rolls bake evenly. Pinch the edge to seal the log before slicing.
- Cut the rolls with floss. Use unflavored dental floss or a serrated knife to cut your rolls cleanly without squishing them out of shape.
- Don’t overbake. Take the rolls out when they’re golden on top but still soft in the center. Overbaking will dry them out—go for gooey and tender instead!
Candice says
This is hands down the best cinnamon rolls recipe! I added heavy cream on top before baking and they were divine!