Perfect Homemade Cinnamon Rolls

4.84 from 18 votes

These easy Homemade Cinnamon Rolls are packed with brown sugar, cinnamon, butter and icing. Fluffy cinnamon rolls are always a hit for breakfast!

If you love cinnamon roll flavors, try our Cinnamon Roll Style Bundt Cake and Cinnamon Roll French Toast Bake.

homemade cinnamon rolls in baking trays

Perfect Homemade Cinnamon Rolls

You ready for the best cinnamon roll recipe? I think everyone has their own idea of what makes perfect cinnamon rolls. For me….I like the rolls soft with LOTS of buttery cinnamon and sugar swirled throughout. There’s nothing worse than anticipating that first bite of a cinnamon roll and it’s dry and bread-like with minimal cinnamon goodness right?

So, there you have it, I call these my perfect rolls because my dough is amazingly soft with gobs and gobs of butter/cinnamon/sugar swirled and as you can see I kinda like a touch of cream cheese frosting on top. If this sounds like the kind of cinnamon roll you like as well……you might want to make these 🙂

Try my Chocolate Hazelnut Sweet Rolls too! Follow Picky Palate on Instagram for daily recipe inspiration.

while bowls with ingredients for cinnamon rolls

What You’ll Need

To make homemade cinnamon rolls you’ll need the following pantry staples. See the recipe card below for specific amounts. See the recipe card located at the bottom of the post for full details.

Cinnamon Roll Dough

  • Active Dry Yeast– Find the yeast in the baking section of the grocery store. Yeast helps the rolls rise.
  • Granulated Sugar– Sugar brings the sweetness to the rolls.
  • Warm Water– Warm water will help activate the yeast.
  • Unsalted Melted Butter– Melted butter is part of the wet ingredients for the rolls.
  • Whole Milk or Heavy Cream– Milk is added to the dough as part of the wet ingredients.
  • Large Egg– An egg is added to the dough.
  • All-Purpose Flour– Flour is the main dry ingredient for the rolls.
  • Kosher Salt– Kosher salt is a coarse salt commonly used in cooking and baking.

Cinnamon Sugar Filling:

  • Unsalted Softened Butter– You’ll use softened butter as part of the filling that is spread over the dough before rolling into a log.
  • Light Brown Sugar– Brown sugar is mixed with granulated sugar and cinnamon as part of the cinnamon roll filling.
  • Granulated Sugar– The sugar is added to the brown sugar and cinnamon as part of the filling.
  • Ground Cinnamon– Cinnamon gives the cinnamon rolls that signature cinnamon roll spice.

Cream Cheese Frosting:

  • Cream Cheese- Make sure your cream cheese is softened for a smooth frosting.
  • Unsalted Butter– The butter needs to be softened as well to create that nice smooth frosting.
  • Powdered Sugar– Also called confectioners sugar, this helps make the frosting and give it sweetness.
yeast mixture rising

How To Make the Cinnamon Rolls

Proof yeast: Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes.
adding eggs to mixer

Combine wet ingredients: In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined.

Mix and add dry ingredients: In a large bowl, stir together the flour and salt. Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl.

How Long Do I Knead Cinnamon Roll Dough?

Knead Dough. Let the dough kneed for 7 minutes. When dough is ready, transfer to a large bowl.

punching down dough in a bowl

Let dough rise. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size. Dough should double in size, about an hour. My favorite part. After it’s doubled, give it a good punch.

rolling out dough

Roll Dough. Transfer your dough to a floured counter top and dust with flour as well as your hands. Break out your favorite rolling pin and get rolling. Don’t forget to dust it with flour too.

rolled out dough next to tape measure

How Big Should I Roll Cinnamon Roll Dough?

Roll Dough Into Rectangle. Dough should be approximately 19-24 inches wide and 14 inches long.

buttering dough

Spread Butter Over Dough. Spread softened butter over entire surface of dough.

Prepare Cinnamon Topping and Sprinkle Over Dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough.

Roll Into Log and Cut Into Slices. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces.

dough formed in log shape

Place Rolls Seam Side Down. Looks like a perfect little log shape. Place seam side down on the counter before slicing.

sliced cinnamon roll log

Continue Slicing Rolls. Keep slicing them until you reach the end. I do about 1 1/2 inch slices.

Place Cut Rolls In Pan. Take 4 tablespoons softened butter and spread over 13×17 inch jelly roll pan lined with a silpat liner or parchment paper then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart.

Second Rise. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size.

Preheat Oven and Bake. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.

How To Make Cinnamon Roll Frosting

Beat Cream Cheese and Butter. Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.

frosted cinnamon roll on a spatula

How To Serve

Serve cinnamon rolls warm or room temperature at your next occasion. Perfect for holidays and brunch.

How To Store Leftovers

Store any leftovers in an airtight container for up to 3 days in the refrigerator.

Reheating Instructions

Reheat rolls on a heat proof plate in the microwave for 15-20 seconds or until warm.

Tips For Making Perfect Cinnamon Rolls

  1. Check your Active Dry Yeast to make sure it’s fresh before getting started.
  2. Don’t substitute any ingredients in recipe for best results
  3. Serve warm
  4. Store leftover rolls in an airtight container for 3 days in refrigerator. Warm up before re-serving.

Try More Cinnamon Roll Style Recipes!

4.84 from 18 votes

Perfect Cinnamon Rolls

The Perfect Cinnamon Rolls are packed with brown sugar, cinnamon, butter and icing. This delicious breakfast is always a huge hit!
Course: Dessert
Cuisine: American
Prep Time 2 hours
Cook Time 17 minutes
Total Time 2 hours 17 minutes
Servings: 18 rolls
Calories: 417kcal
Author: Jenny
Cost: $25
Print Pin Rate

Equipment

  • Oven
  • stand mixer
  • hand mixer
  • Rolling Pin
  • mixing bowl
  • whisk
  • measuring cups
  • measuring spoons

Ingredients

  • 1 1/2 tablespoons Active Dry Yeast
  • 1 1/2 tablespoons granulated sugar
  • 1/2 cup warm water 115 degrees F.
  • 8 tablespoons 1stick unsalted melted butter
  • 3/4 cup warmed whole milk or heavy cream 115 degrees F.
  • 3/4 cup granulated sugar
  • 1 large egg
  • 4 cups All-Purpose flour plus more for dusting counters
  • 1 teaspoon kosher salt

Cinnamon/Sugar Layer

  • 8 tablespoons 1stick unsalted softened butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 tablespoons ground cinnamon
  • 4 tablespoons softened unsalted butter for buttering pan
  • 1/4 cup packed light brown sugar for sprinkling over buttered pan

Frosting

  • 8 ounces softened cream cheese
  • 8 tablespoons 1 stick softened unsalted butter
  • 2-3 cups powdered sugar

Instructions

  • Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. In a large bowl, stir together the flour and salt.
  • Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Kneed dough on low speed for 7 minutes. Place dough onto a floured counter and kneed dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size.
  • Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14×24 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces.
  • Take 4 tablespoons softened butter and spread on bottom of 9×13 inch pan then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.
  • Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.

Video

Notes

You can also use two 8×8 inch tin pans that make great gifts during the Holidays.

Nutrition

Calories: 417kcal | Carbohydrates: 67g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 272mg | Potassium: 98mg | Fiber: 2g | Sugar: 43g | Vitamin A: 515IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1.7mg
Keywords: best cinnamon rolls recipe, cinnamon rolls from scratch, homemade cinnamon rolls recipe, how to make cinnamon rolls

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photo collage of cinnamon roll recipe

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209 Responses
  1. deb in sc

    your recipe keeps saying 8 tablespoons of butter, but you are labeling that as 1/2 a stick….I think 8 tbsp of butter is a whole stick?

  2. Rachelle

    YUM, I love cinnamon rolls! I usually just slice them using my pastry scraper. Let me ask, does that spatula loose it’s end? Does it come off? Looking for ones that don’t, I hate scraping a cookie dough bowl or thick frosting and it comes off. lol

  3. Meghan @ After the Ivy League

    Dental floss to cut the cinnamon rolls?? Genius! These look incredible, and I love the step-by-step instructions.

  4. Lanie

    Amazing Photography too! 🙂 I looked around for you in Seattle and you were no where to be found! I had a really great time and learned a lot, hope you did too!

  5. Living The Sweet Life

    Ohhh, these DO look perfect 🙂 I love your tip about the dental floss, I’ll be sure to try that out.

  6. teresa

    Love how you just roll this right our on your counter.
    Love how BRIGHT your kitchen is!
    LOVE cinnamon rolls!
    I’ll have to try this!
    Can’t wait for the cookbook Jenny!
    Miss you girls in Seattle!
    xo

  7. Heather (Heather's Dish)

    yep, i’d say these are perfect! and i totally do the dental floss trick too – works every time 🙂

  8. Heidi @ Bits of Sunshine

    Seriously!?! WOW! Just jusding from the pictures – these do look like thay are the very best ever!! Your little helpers are so sweet! I ahve only just started using yeast ( I have always avoided it cuz the rising time has always put me off!) but i will certainly give these a try – I know my husband will probably give you some sort of award for these!

  9. katie

    my mouth is watering… this sounds amazing! I need to give these a try even though I’m deathly afraid of working with yeast.

  10. Captain Micah

    You KNOW I started eating healthy and working out consistently today, right?

    Is it awful that I already want something else…with cream cheese frosting melted in?

    YUM!

  11. Kristen

    Looks almost like our recipe except I add dry French Vanilla pudding to the dough.
    Yours are so beautiful! Now I’m craving cinnamon rolls something fierce!

  12. Deborah

    Now I have a serious craving for cinnamon rolls!! And I love how you put brown sugar on the bottom – great idea!

  13. Katrina @ In Katrina's Kitchen

    Your son cracks me up! And as long as you are delivering to Bridget would you mind swinging by? I’ll take 4. I tip well. 🙂

  14. bridget {bake at 350}

    Want. These. Now. Do you deliver? I’d also like your little stinker to come over and make those sweet goofy faces in MY kitchen! 😉

  15. Ellen @ The Baking Bluenoser

    Those actually look insanely delicious. And I love your dental floss idea, I never would have thought of that!

  16. Averie @ Averie Cooks

    Thanks for all the step by step pictures, Jenny. You made perfection look easy & attainable…marvelous! I love cinn rolls!

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