Homemade Cinnamon Rolls – Soft, Fluffy & Irresistibly Delicious

There’s nothing quite like the aroma of freshly baked cinnamon rolls filling your kitchen on a lazy weekend morning. These homemade cinnamon rolls are everything you’d hope for—pillowy soft, generously swirled with sweet cinnamon filling, and topped with a luscious cream cheese frosting. Whether you’re making them for a special breakfast, holiday brunch, or just because you’re craving something wonderfully comforting, this cinnamon roll recipe delivers bakery-quality results right from your own oven.

The beauty of these soft cinnamon rolls lies in their tender, pull-apart texture and the perfect balance of sweetness and spice. While they do require some rising time, the hands-on work is surprisingly simple, making them an achievable treat even for beginner bakers. Once you taste these warm, gooey rolls with their buttery cinnamon swirl, you’ll understand why homemade always beats store-bought.

Why You’ll Love This Recipe

Incredibly soft and fluffy – The enriched dough creates rolls that practically melt in your mouth
Make-ahead friendly – Prep the night before and bake fresh in the morning
Customizable filling – Adjust the cinnamon and sugar to your taste, or add pecans and raisins
Better than bakery – Fresher, more flavorful, and made with love in your own kitchen
Perfect for sharing – Makes 12 generous rolls that are ideal for gatherings and gifts

Ingredients

For the Dough:

1 cup whole milk, warmed to 110°F
2¼ teaspoons (1 packet) active dry yeast
¼ cup granulated sugar
4 tablespoons unsalted butter, melted
1 large egg, room temperature
1 teaspoon salt
3½ cups all-purpose flour, plus extra for dusting

For the Cinnamon Filling:

6 tablespoons unsalted butter, softened
¾ cup packed light brown sugar
2 tablespoons ground cinnamon
Pinch of salt

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract
1–2 tablespoons milk (as needed for consistency)

Optional add-ins: ½ cup chopped pecans or walnuts, ⅓ cup raisins

How to Make Cinnamon Rolls

1. Activate the yeast: In a large mixing bowl or the bowl of a stand mixer, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy. This ensures your yeast is active and ready to work.

2. Make the dough: Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Stir to combine. Add the flour one cup at a time, mixing until a soft dough forms. If using a stand mixer, use the dough hook and knead on medium speed for 5–7 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.

3. First rise: Place the dough in a greased bowl, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm place for 1–1½ hours, or until doubled in size.

4. Prepare the filling: While the dough rises, mix together the softened butter, brown sugar, cinnamon, and salt in a small bowl until well combined and spreadable.

5. Roll out the dough: Once risen, punch down the dough and turn it onto a lightly floured surface. Roll into a large rectangle, approximately 16×12 inches. The dough should be about ¼-inch thick.

6. Add the filling: Spread the cinnamon-butter mixture evenly over the entire surface of the dough, leaving a ½-inch border along one long edge. If using nuts or raisins, sprinkle them over the filling now.

7. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal pieces.

8. Second rise: Arrange the cinnamon roll slices in a greased 9×13-inch baking pan, spacing them slightly apart. Cover and let rise for 30–45 minutes until puffy and touching each other.

9. Bake: Preheat your oven to 350°F. Bake the rolls for 22–27 minutes, until golden brown on top. The center should be cooked through but still soft. Don’t overbake, or they’ll dry out.

10. Make the frosting: While the rolls bake, beat together cream cheese and butter until smooth and fluffy. Add powdered sugar and vanilla, beating until combined. Add milk one tablespoon at a time until you reach your desired consistency.

11. Frost and serve: Let the baked cinnamon rolls cool for 5–10 minutes, then generously spread the cream cheese frosting over the warm rolls. Serve immediately and enjoy!

Recipe Tips & Variations

For extra-soft rolls: Replace ¼ cup of milk with heavy cream for an even richer, more tender dough.

Overnight cinnamon rolls: After cutting and placing rolls in the pan (step 8), cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then bake as directed.

Flavor variations: Try adding orange zest to the filling, swapping cinnamon for cardamom, or mixing in chocolate chips for a decadent twist.

Gluten-free option: Use a 1:1 gluten-free flour blend designed for yeast baking. The texture may be slightly denser but still delicious.

Dairy-free version: Use non-dairy milk and vegan butter throughout. Replace cream cheese frosting with a simple powdered sugar glaze made with non-dairy milk.

Reduced sugar: You can cut the filling sugar by ¼ cup without significantly affecting the flavor, though the rolls will be less gooey.

Serving Suggestions

These fluffy cinnamon rolls are best served warm, when the frosting is melty and the interior is at its softest. They’re perfect alongside:

A hot cup of coffee or freshly brewed tea
Cold milk or a vanilla latte
Fresh fruit and scrambled eggs for a complete breakfast spread
Hot chocolate for an indulgent dessert treat

If you prefer less frosting, you can also drizzle them with a simple vanilla glaze or serve them plain with a pat of butter.

Storage & Freezing Instructions

Room temperature: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. Reheat individual rolls in the microwave for 15–20 seconds.

Refrigerator: Keep frosted rolls covered in the fridge for up to 5 days. Warm them slightly before serving for the best texture.

Freezing: These rolls freeze beautifully! You can freeze them unfrosted after baking (once completely cooled), wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw at room temperature and warm in a 300°F oven for 10 minutes, then frost. You can also freeze unbaked rolls after the second rise—freeze on the pan until solid, then wrap and store. Bake from frozen, adding 5–10 minutes to the baking time.

Nutrition Information (Per Roll, with Frosting)

Calories: 340
Carbohydrates: 52g
Protein: 5g
Fat: 13g
Sugar: 26g

Note: Nutritional values are approximate and will vary based on specific ingredients used.

Conclusion

Making homemade cinnamon rolls from scratch is one of those baking projects that feels special every single time. Yes, they require a little patience for the dough to rise, but the actual work is straightforward and incredibly rewarding. The smell alone is worth the effort, and that first bite of warm, cinnamon-swirled goodness with cream cheese frosting? Pure bliss.

Whether you’re baking these for a holiday morning, a weekend treat, or just because you deserve something wonderful, I hope this recipe becomes a favorite in your home. Don’t forget to share your results—I’d love to hear how your cinnamon rolls turned out! Leave a comment below or snap a photo and tag me on social media. Happy baking!

Frequently Asked Questions (FAQs)

Can I use instant yeast instead of active dry yeast?

Yes! You can substitute instant yeast in the same amount (2¼ teaspoons). With instant yeast, you can skip the activation step and mix it directly with the dry ingredients. The rise times remain the same.

Can I make these cinnamon rolls without a stand mixer?

Absolutely! This dough can easily be made by hand. Mix the ingredients in a large bowl, then knead on a floured surface for 8–10 minutes until the dough is smooth and elastic. Your arms will get a workout, but the results are just as delicious.

How do I know when my cinnamon rolls are done baking?

The rolls should be golden brown on top and cooked through in the center. If you’re unsure, insert an instant-read thermometer into the center of a middle roll—it should read about 190°F. The rolls will still look soft and may jiggle slightly, which is perfect.

Why are my cinnamon rolls dense or tough?

This usually happens from adding too much flour or not allowing enough rise time. Measure flour by spooning it into the measuring cup and leveling off, rather than scooping. Also ensure your dough doubles in size during both rises—if your kitchen is cold, it may take longer.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar in the filling by up to ½ cup if you prefer less sweetness. You can also cut the sugar in the dough by 1–2 tablespoons. The frosting is where most of the sweetness comes from, so you could also use less frosting or make a lighter glaze instead.

What’s the best way to reheat leftover cinnamon rolls?

For individual rolls, microwave for 15–20 seconds until warm. For multiple rolls, cover them with foil and warm in a 300°F oven for 10–12 minutes. This method helps them stay moist and brings back that fresh-baked texture.