Soft, fluffy, and topped with the perfect cream cheese frosting, these cinnamon rolls are the kind of recipe that keeps everyone coming back for more. They’re easy to make, stay tender even when reheated, and have the classic cinnamon roll flavor you know and love.
If there’s one recipe that’s always worth the effort, it’s these cinnamon rolls. I’ve made them countless times over the years, and they’ve never let me down. Unlike some recipes that turn out dense or rubbery when reheated, these rolls stay incredibly soft and fluffy every time.
Every Christmas morning, these cinnamon rolls are a tradition in my home. There’s something so special about gathering around the table with family and enjoying the warm, comforting flavors of homemade rolls fresh from the oven. It’s a simple tradition, but one that makes the holiday feel even more memorable.
If you’ve been wondering how to make cinnamon rolls from scratch that rival anything you’d get at a bakery, this is the recipe for you. It’s straightforward, reliable, and perfect for any occasion. Whether you’re looking for fluffy cinnamon rolls to enjoy with your family or a showstopping treat to share with friends, these rolls deliver every time.
Why you’ll love these
- Soft and Fluffy Every Time. These cinnamon rolls stay tender and pillowy soft, even after reheating, making them perfect for leftovers (if there are any!).
- Reliable and Easy to Follow. Whether you’re a seasoned baker or trying cinnamon rolls for the first time, this recipe is straightforward and delivers perfect results every time.
- No More Dry Cinnamon Rolls. Say goodbye to dense or rubbery rolls—this recipe guarantees the soft, bakery-style texture you love.
- Perfect for Traditions. These cinnamon rolls are ideal for creating family memories, whether for Christmas morning or a cozy weekend treat.
- Incredible Cream Cheese Frosting. The rich, creamy frosting adds just the right amount of sweetness to go with the cinnamon-sugar filling.
Ingredients
For the Dough
- Active Yeast – Helps the dough rise and creates the fluffy texture cinnamon rolls are known for.
- Milk – Warmed to the right temperature, it activates the yeast and adds moisture for a soft, tender dough.
- Sugar – Sweetens the dough and helps feed the yeast.
- Butter – Adds richness and a subtle buttery flavor.
- Salt – Balances the sweetness and enhances the overall flavor of the rolls.
- Eggs – Provide structure and softness to the dough.
- All-Purpose Flour – The base of the dough, giving it structure while staying soft and fluffy.
For the Filling
- Brown Sugar – Creates a rich, caramelized sweetness in the filling.
- Cinnamon – Adds the signature warm, spiced flavor.
- Butter – Helps the cinnamon-sugar mixture stick to the dough and adds richness.
For the Cream Cheese Frosting
- Butter – The base for a creamy, rich frosting.
- Powdered Sugar – Sweetens the frosting without making it too heavy.
- Cream Cheese – Adds tangy richness that complements the sweetness of the rolls.
- Vanilla Extract – Enhances the flavor of the frosting.
- Salt – A pinch helps balance the sweetness.
How to make cinnamon rolls from scratch
To start, activate the yeast. In a large mixing bowl, combine the warm milk and yeast. Stir in a little sugar and let the mixture sit until it becomes foamy—this usually takes about 5 minutes.
Once the yeast is ready, mix in the remaining sugar, softened butter, salt, eggs, and flour. Stir everything together until a dough forms. Knead the dough on a lightly floured surface for about 5–7 minutes, or until it feels smooth and elastic. If you prefer, you can use a stand mixer with a dough hook.
Grease a large bowl, place the dough inside, and cover it with a kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until it doubles in size.
While the dough is rising, prepare the filling. Mix the brown sugar and cinnamon in a small bowl until well combined, then set it aside.
After the dough has risen, roll it out on a lightly floured surface into a large rectangle (about 15″ x 12″). Aim for about 1/4″ thickness. Spread the softened butter evenly across the surface, then sprinkle the cinnamon-sugar mixture over the butter, covering the dough completely.
Slice the dough into strips about 1.25″–1.5″ wide using a sharp knife or pizza cutter. Roll each strip tightly into a spiral to form the cinnamon rolls. Arrange the rolls in a greased 13″ x 9″ baking dish, leaving a little space between them for rising.
Cover the baking dish loosely with a kitchen towel and let the rolls rise again for about 30 minutes or until they double in size.
Preheat your oven to 350°F and bake the rolls for 20–25 minutes, or until they are lightly golden brown and cooked through.
While the rolls are baking, prepare the cream cheese frosting by combining softened butter, powdered sugar, cream cheese, vanilla extract, and a pinch of salt in a bowl. Use an electric mixer to beat the ingredients until smooth and creamy.
Once the cinnamon rolls come out of the oven, spread the frosting over them while they are still warm. The heat will slightly melt the frosting, creating a luscious glaze. Serve immediately and enjoy!
Pro Tips for the Best Cinnamon Rolls
- Warm Your Milk to the Right Temperature. For the yeast to activate properly, the milk should be between 105–110°F. Too cold, and the yeast won’t work; too hot, and it could kill the yeast. Use a thermometer if you’re unsure. I just stick my instant-read thermometer (the same one I use for cooked meats) in it to check.
- Use Softened Butter, Not Melted. For both the dough and the filling, softened butter is key. Melted butter can make the dough or filling too wet, which affects the texture.
- Let the Dough Rise in a Warm Spot. Yeast dough loves warmth! If your kitchen is chilly, try placing the covered bowl in a turned-off oven with the oven light on.
- Roll the Dough Evenly. For evenly sized rolls that bake at the same rate, aim for a consistent thickness when rolling out the dough.
- Don’t Skip the Second Rise. After shaping the rolls, letting them rise again ensures they bake up light and fluffy.
- Spread Frosting While Rolls Are Warm. Applying the cream cheese frosting while the rolls are still warm allows it to melt slightly and coat the rolls perfectly.
Storage and Reheating Instructions
Storing Cinnamon Rolls
Keep leftover cinnamon rolls soft and fresh by storing them in an airtight container. At room temperature, they’ll stay delicious for up to 2 days. For longer storage, place them in the refrigerator, where they’ll keep for up to a week.
Freezing Cinnamon Rolls
To freeze, let the baked rolls cool completely, but don’t frost them yet. Place the rolls in an airtight container or wrap them tightly in plastic wrap and aluminum foil. They’ll stay fresh in the freezer for up to 3 months. When you’re ready to enjoy them, thaw them overnight in the refrigerator, reheat them, and add fresh frosting.
How to Reheat Cinnamon Rolls
Individual Rolls: Warm them in the microwave for 15–20 seconds. Cover with a damp paper towel to prevent them from drying out.
Multiple Rolls: Cover a baking dish with foil and warm in the oven at 300°F for 10–15 minutes. This method works especially well for rolls stored in the fridge or freezer.
FAQs
Cinnamon rolls stay fresh at room temperature for up to 2 days if stored in an airtight container. If refrigerated, they’ll last up to a week. For longer storage, freeze them for up to 3 months.
Yes, you can freeze cinnamon rolls! It’s best to freeze them unfrosted to maintain their texture. Thaw them overnight in the fridge, reheat, and add fresh cream cheese frosting before serving.
The combination of yeast, milk, and the right kneading time creates a dough that stays tender. Plus, letting them rise twice ensures a light, fluffy texture even after reheating.
Absolutely! Prepare the rolls through the shaping step, then cover and refrigerate overnight. Let them come to room temperature and rise slightly before baking in the morning.
To reheat, warm individual rolls in the microwave for 15–20 seconds or cover a pan of rolls with foil and heat in the oven at 300°F for 10–15 minutes.
This recipe uses cream cheese frosting, which combines butter, powdered sugar, cream cheese, vanilla extract, and a pinch of salt. It’s smooth, creamy, and adds the perfect finishing touch to your cinnamon rolls.
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Cinnamon Rolls Recipe With Cream Cheese Frosting
Ingredients
Dough
- 2 1/4 teaspoons active yeast
- 1 cup milk warmed to 105–110°F
- 1/2 cup sugar
- 1/3 cup butter softened
- 1 teaspoons salt
- 2 large eggs
- 4 cups all-purpose flour
Filling
- 1 cup brown sugar
- 3 tablespoons cinnamon
- 3 tablespoons butter softened
Icing
- 6 tablespoons butter softened
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1 teaspoon vanilla extract
- 1 Pinch salt
Instructions
Prepare the Dough
- In a large mixing bowl, dissolve the yeast in the warmed milk. Stir in 1 tsp of sugar and let it sit for about 5 minutes, or until the mixture becomes foamy.
- Add the remaining sugar, softened butter, salt, eggs, and flour to the bowl. Mix until the ingredients come together into a dough.
- Knead the dough on a lightly floured surface for about 5–7 minutes, or until it becomes smooth and elastic. (You can also use a stand mixer with a dough hook for this step.)
- Grease a large bowl, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Set the bowl in a warm spot and let the dough rise for 1 hour, or until it doubles in size.
Prepare the Filling
- In a small bowl, mix the brown sugar and cinnamon together until well combined and the texture resembles fine sand. Set aside.
Assemble the Cinnamon Rolls
- Once the dough has risen, roll it out on a lightly floured surface into a rectangle approximately 15” x 12” and about 1/4” thick.
- Spread the softened butter evenly over the surface of the dough. Sprinkle the cinnamon-sugar mixture on top, covering the buttered surface completely.
- Slice the dough into strips about 1.25”–1.5” wide. Roll each strip tightly into a spiral, forming individual rolls.
- Place the rolls into a greased 13” x 9” baking dish, spacing them evenly.
Final Rise and Baking
- Cover the baking dish loosely with a kitchen towel and let the rolls rise for about 30 minutes, or until they double in size.
- Preheat your oven to 350°F. Once the rolls have risen, bake them for 20–25 minutes, or until they are cooked through and just starting to turn golden brown.
Make the Icing
- In a medium bowl, combine the softened butter, powdered sugar, cream cheese, vanilla extract, and a pinch of salt. Mix with an electric mixer until the icing is smooth and creamy.
Finish the Rolls
- Once the cinnamon rolls are out of the oven, spread the icing over the top while they are still warm, allowing it to melt into the rolls.
Video
Notes
- Make-Ahead Option: You can prepare the rolls the night before baking. Cover and refrigerate after shaping, then let them come to room temperature and rise slightly before baking in the morning.
- Freezing Tips: Freeze the rolls unfrosted for best results. Thaw overnight in the refrigerator, reheat, and add fresh frosting before serving.
- Reheating Instructions: For individual rolls, warm in the microwave for 15–20 seconds. For multiple rolls, cover with foil and heat in the oven at 300°F for 10–15 minutes.
- Ingredient Substitutions: Use whole milk for the dough, but 2% milk will also work if that’s what you have on hand.
- Filling Ideas: Add chopped pecans, raisins, or even a drizzle of caramel to the filling for a fun twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
