Tired of dense, dry cinnamon rolls that taste like cardboard instead of clouds? The Best Homemade Cinnamon Rolls Recipe delivers bakery-quality results with soft, pillowy dough, swirls of cinnamon sugar, and thick cream cheese frosting that’ll make you abandon store-bought forever.
Hi there, I’m Simon, and this Homemade Cinnamon Rolls Recipe is Megan Carter’s masterpiece. After testing over 30 dough variations (yes, really!), she finally cracked the code to rolls that stay soft for days. Jackson Reed contributed his patience wisdom teaching us that good things come to those who let dough rise properly. Olivia Brooks styled them so beautifully that the photos went viral, and suddenly everyone wanted the recipe. Now it’s yours.
This recipe promises impossibly soft, fluffy rolls with perfect cinnamon swirls and a cream cheese frosting so good you’ll want to eat it with a spoon. You’ll learn foolproof dough techniques, master the perfect filling ratio, discover make-ahead tricks, and explore creative flavor variations.
Why This Homemade Cinnamon Rolls Recipe Works
This Homemade Cinnamon Rolls Recipe delivers bakery-quality results every single time:
- Tangzhong method creates ultra-soft texture that stays fresh for days
- Step-by-step photos guide beginners through each stage
- Overnight option lets you prep ahead and bake fresh in the morning
- Foolproof dough that’s forgiving even for first-time bakers
- Perfect sweetness balance – not too sweet, not too bland
- Make-ahead friendly – freeze unbaked or baked rolls
- Cream cheese frosting elevates them to bakery status
- No special equipment needed – just basic kitchen tools
Choosing the Right Ingredients for Homemade Cinnamon Rolls Recipe
Quality ingredients make the difference between good and extraordinary cinnamon rolls.
Best Flour for This Homemade Cinnamon Rolls Recipe
All-Purpose Flour: The standard choice that creates tender rolls with good structure. Use unbleached all-purpose flour (Gold Medal or King Arthur) for best results. This Homemade Cinnamon Rolls Recipe uses 4 cups total.
Bread Flour: For chewier, more structured rolls, substitute up to half the all-purpose flour with bread flour. The higher protein content creates more gluten development.
Whole Wheat: Replace up to 1 cup all-purpose flour with whole wheat for heartier rolls. Add 2 tablespoons extra liquid to compensate for absorption.
Buying Tips for Homemade Cinnamon Rolls Recipe
Yeast Selection: Use instant yeast (also called rapid-rise) for this recipe it’s more reliable than active dry. Check expiration date; old yeast won’t rise properly. Store in refrigerator after opening.
Butter: Use unsalted butter so you control salt levels. European-style butter (higher fat content) creates even richer rolls but isn’t necessary.
Cinnamon: Fresh ground cinnamon makes a noticeable difference. If yours has been in the cabinet over a year, replace it. Saigon cinnamon has stronger flavor than regular.
Substitutions for Homemade Cinnamon Rolls Recipe
- Dairy-free: Use plant-based milk and vegan butter (Earth Balance works well)
- Tangzhong alternative: Skip it and use 4¼ cups flour total, though texture won’t be as soft
- Frosting swaps: Vanilla glaze, maple frosting, or simple powdered sugar glaze
Ingredients & Prep for Homemade Cinnamon Rolls Recipe
Dough Ingredients
For the Tangzhong:
- 3 tablespoons water
- 3 tablespoons whole milk
- 2 tablespoons all-purpose flour
For the Dough:
- ¾ cup whole milk, warmed (110°F)
- 2¼ teaspoons instant yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg plus 1 egg yolk, room temperature
- ¼ cup unsalted butter, melted
- 1 teaspoon salt
- 3¾ cups all-purpose flour
For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- Pinch of salt
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk
Essential Prep
Tangzhong Method: This Asian technique cooks a small amount of flour with liquid to create a paste that keeps rolls soft. Whisk flour with water and milk in small saucepan. Cook over medium heat, stirring constantly, until thickened (about 2-3 minutes). Cool to room temperature before using.
Temperature Matters: All ingredients should be room temperature except milk (warmed to 110°F for yeast). Cold ingredients prevent proper rising.
Softened Butter for Filling: Leave butter at room temperature 1-2 hours until spreadable but not melted. This distributes evenly without tearing dough.
Step-by-Step Instructions for Homemade Cinnamon Rolls Recipe
Making the Dough for Homemade Cinnamon Rolls Recipe
- Prepare tangzhong as described above. Let cool.
- In large bowl or stand mixer, combine warm milk, yeast, and 1 teaspoon sugar. Let sit 5 minutes until foamy.
- Add remaining sugar, cooled tangzhong, egg, egg yolk, melted butter, and salt. Mix to combine.
- Add 3 cups flour. Mix on low speed (or stir by hand) until shaggy dough forms.
- Knead on medium speed 8-10 minutes (or 10-12 minutes by hand), adding remaining flour gradually. Dough should be soft, slightly sticky, and smooth.
- Form into ball, place in greased bowl, cover with plastic wrap. Let rise in warm place 1-2 hours until doubled.
Rolling and Filling Homemade Cinnamon Rolls Recipe
- Punch down risen dough. Turn onto lightly floured surface.
- Roll into 16×12-inch rectangle. Keep thickness even.
- Spread softened butter evenly, leaving ½-inch border on one long edge.
- Mix brown sugar, cinnamon, and salt. Sprinkle evenly over butter.
- Starting from opposite long edge, roll tightly into log. Pinch seam to seal.
- Cut into 12 equal pieces using dental floss or sharp knife.
Baking Method for Homemade Cinnamon Rolls Recipe
- Grease 9×13-inch pan. Arrange rolls cut-side up, spacing evenly.
- Cover with plastic wrap. Let rise 30-45 minutes until puffy (or refrigerate overnight).
- Preheat oven to 350°F. If refrigerated, let rolls sit at room temperature 30 minutes first.
- Bake 25-30 minutes until golden brown. Internal temperature should reach 190°F.
- Cool in pan 5 minutes while making frosting.
Frosting Your Homemade Cinnamon Rolls Recipe
Beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla and milk. Beat until smooth and spreadable. Spread generously over warm rolls.
Pro Tips for Perfect Homemade Cinnamon Rolls Recipe
Avoiding Dense or Dry Homemade Cinnamon Rolls Recipe
Don’t add too much flour: Add flour gradually during kneading. Dough should be soft and slightly tacky, not dry.
Proper rising time: Don’t rush! First rise needs full 1-2 hours. Second rise needs 30-45 minutes minimum.
Don’t overbake: Remove when just golden brown. They continue cooking in hot pan.
Use tangzhong: This step is worth it – creates rolls that stay soft for 3-4 days.
Tool Recommendations
- Stand mixer with dough hook ($200-400) – not required but helpful
- Bench scraper ($8-15) – for cutting dough cleanly
- Rolling pin ($15-30) – for even dough thickness
- 9×13-inch pan ($15-25) – standard size for 12 rolls
- Dental floss ($3) – cuts rolls without squishing
Storage & Reheating
Room Temperature: Cover tightly, keep 2-3 days at room temperature.
Refrigerator: Store up to 5 days. Microwave 20-30 seconds to warm.
Freezer: Freeze baked rolls up to 3 months. Thaw overnight, warm in 300°F oven 10 minutes.
Unbaked: Freeze after first rise. Thaw overnight in fridge, let rise, then bake.
Flavor Variations for Homemade Cinnamon Rolls Recipe
Pecan Sticky Buns
Add ½ cup chopped pecans to filling. Make caramel sauce (½ cup butter, 1 cup brown sugar, ¼ cup cream) and pour in pan before adding rolls. Flip after baking.
Orange Rolls
Replace cinnamon with orange zest (3 tablespoons). Make orange cream cheese frosting with orange juice and zest.
Chocolate Chip
Add 1 cup mini chocolate chips to filling alongside cinnamon sugar.
Apple Cinnamon
Layer 1 cup diced apples (sautéed with 2 tablespoons butter and cinnamon) over filling before rolling.
| Variation | Key Addition | Frosting | Difficulty |
|---|---|---|---|
| Classic | Cinnamon sugar | Cream cheese | Easy |
| Pecan Sticky | Pecans, caramel | None (caramel serves as glaze) | Intermediate |
| Orange | Orange zest | Orange cream cheese | Easy |
| Chocolate Chip | Mini chocolate chips | Cream cheese or chocolate | Easy |
| Apple Cinnamon | Sautéed apples | Cream cheese or caramel | Intermediate |
Serving Suggestions for Homemade Cinnamon Rolls Recipe
Breakfast/Brunch: Serve warm with coffee, fresh fruit, scrambled eggs, and crispy hash browns.
Beverages: Hot coffee, chai latte, hot chocolate, or cold milk.
Make it Special: Warm slightly, add extra frosting, dust with powdered sugar, or drizzle with caramel.
FAQs About Homemade Cinnamon Rolls Recipe
Can I make this Homemade Cinnamon Rolls Recipe without a mixer? Yes! Mix and knead by hand. It takes 10-12 minutes of kneading but creates the same results.
Why didn’t my dough rise? Common causes: yeast was expired, liquid was too hot (killed yeast) or too cold (didn’t activate), or room was too cold. Let dough rise in turned-off oven with light on.
Can I make Homemade Cinnamon Rolls Recipe overnight? Yes! After shaping rolls in pan, cover tightly and refrigerate up to 16 hours. Next morning, let sit at room temp 30 minutes, then bake.
How do I get even slices? Use unflavored dental floss. Slide under log, cross ends over top, pull tight. Creates clean cuts without squishing.
Is this recipe safe for pregnant women? Yes, all ingredients are pregnancy-safe when rolls are fully baked to 190°F internal temperature.
Conclusion
You now have the complete Best Homemade Cinnamon Rolls Recipe that’ll make your kitchen smell like heaven and your family think you’re a baking genius! These soft, fluffy rolls with their perfect cinnamon swirls prove that homemade truly is better.
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Homemade Cinnamon Rolls Recipe 7 Secrets to Bakery Soft Perfection
- Total Time: 180
- Yield: 12 1x
- Diet: Vegetarian
Description
The best homemade cinnamon rolls featuring ultra-soft dough made with tangzhong method, sweet cinnamon filling, and thick cream cheese frosting. These bakery-style rolls stay soft for days and can be made overnight for fresh-baked morning treats.
Ingredients
3 tablespoons water
3 tablespoons whole milk (for tangzhong)
2 tablespoons all-purpose flour (for tangzhong)
¾ cup whole milk, warmed to 110°F
2¼ teaspoons instant yeast (1 packet)
¼ cup granulated sugar
1 large egg plus 1 egg yolk, room temperature
¼ cup unsalted butter, melted
1 teaspoon salt
3¾ cups all-purpose flour
½ cup unsalted butter, softened (for filling)
¾ cup brown sugar, packed
2 tablespoons ground cinnamon
Pinch of salt
4 ounces cream cheese, softened
3 tablespoons butter, softened (for frosting)
1½ cups powdered sugar
½ teaspoon vanilla extract
2–3 tablespoons milk (for frosting)
Instructions
1. Make tangzhong: Whisk 2 tablespoons flour with 3 tablespoons water and 3 tablespoons milk in small saucepan. Cook over medium heat, stirring constantly, 2-3 minutes until thickened. Cool to room temperature.
2. In large bowl or stand mixer, combine ¾ cup warm milk (110°F), yeast, and 1 teaspoon sugar. Let sit 5 minutes until foamy.
3. Add remaining sugar, cooled tangzhong, egg, egg yolk, melted butter, and salt. Mix to combine.
4. Add 3 cups flour. Mix until shaggy dough forms. Knead 8-10 minutes (machine) or 10-12 minutes (by hand), adding remaining flour gradually. Dough should be soft, slightly sticky, and smooth.
5. Form dough into ball, place in greased bowl, cover with plastic wrap. Let rise in warm place 1-2 hours until doubled in size.
6. Punch down dough. Roll on floured surface into 16×12-inch rectangle with even thickness.
7. Spread ½ cup softened butter evenly over dough, leaving ½-inch border on one long edge.
8. Mix brown sugar, cinnamon, and pinch of salt. Sprinkle evenly over butter.
9. Starting from opposite long edge, roll tightly into log. Pinch seam to seal.
10. Cut log into 12 equal pieces using dental floss or sharp knife. Grease 9×13-inch pan.
11. Arrange rolls cut-side up in prepared pan, spacing evenly. Cover with plastic wrap. Let rise 30-45 minutes until puffy. (Or refrigerate overnight; bring to room temp 30 minutes before baking.)
12. Preheat oven to 350°F. Bake 25-30 minutes until golden brown and internal temperature reaches 190°F.
13. Make frosting while rolls bake: Beat cream cheese and 3 tablespoons butter until fluffy. Gradually add powdered sugar, then vanilla and milk. Beat until smooth.
14. Remove rolls from oven, cool 5 minutes. Spread frosting generously over warm rolls. Serve immediately.
Notes
Tangzhong method is crucial for soft texture – don’t skip it!
All ingredients except milk for activating yeast should be room temperature.
Don’t add too much flour – dough should be soft and slightly tacky.
Overnight method: After step 11, cover tightly and refrigerate up to 16 hours. Next day, let sit 30 min, then bake.
Use dental floss to cut rolls cleanly without squishing.
Store at room temperature 2-3 days, or freeze up to 3 months.
Reheat: Microwave 20-30 seconds or warm in 300°F oven 10 minutes.
Fresh cinnamon makes a big difference in flavor.
- Prep Time: 30
- Cook Time: 30
- Category: Breakfast, Dessert, Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 28g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Keywords: cinnamon rolls, homemade cinnamon rolls, soft cinnamon rolls, overnight cinnamon rolls, cream cheese frosting