Perfect Homemade Cinnamon Rolls

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.

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.

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.

How To Make the Cinnamon Rolls

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.

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.

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.

How Big Should I Roll Cinnamon Roll Dough?

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

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.

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

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.

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!

• Cinnamon Roll Waffles
• Cinnamon Roll Pumpkin Bundt Cake
• Cinnamon Roll Bubble Bites

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