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
- Check your Active Dry Yeast to make sure it’s fresh before getting started.
- Don’t substitute any ingredients in recipe for best results
- Serve warm
- Store leftover rolls in an airtight container for 3 days in refrigerator. Warm up before re-serving.
Try More Cinnamon Roll Style Recipes!
Perfect Cinnamon Rolls
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.
Yum….they look so good!! 🙂
Now these are fantastic looking rolls and I love the step by step tutorial! If only I had the time right now 🙂
Cheers..
Just made these for our “rainy day snack” – and all I have to say is THANK YOU!! I have tried many cinnamon roll recipes and this is hands down the best I have ever made! The only difference is I add heavy cream to my frosting and whip it for several minutes – (like Cinabon) and put it on each roll with an ice cream scoop and let it melt down the warm roll!! Thanks again!! This is a keeper!
Oh wow. These truly do look perfect! I can smell them already
I can’t wait to make these! Yummy!
I have a question, I am in a quest for the perfect cinnamon roll – too me that is soft, dense, yeasty, chewy roll stuffed with lots of buttery cinnamon filling – so would you say yours are the light and fluffy version or the dense and chewy version- I don’t know if you have ever made Pioneer Womans recipe but to me those are light and fluffy – good but not what I am looking for? Yours look delicious1
Thanks for this awesome recipe. I’ve been craving these since the moment I saw them pop up on your website. They came out so perfect! 🙂 Cheers.
These are beautiful! I cannot wait to try them myself. Thanks for the detailed instructions and pictures!
I love your blog! It’s a lot of fun to watch. Just as an FYI, when I printed your cinnamon roll recipe, the ads printed also. I wish you the best with your pregnancy!!
I dont have a stand mixer =/ Can I use a hand held mixer and get the same results?
Wow! Those looks delicious! I’ll try your recipe!
Thanks for share..
OMG…these look amazing. Imagine the look on my kids’ faces tomorrow morning when I surprise them with these for breakfast on their FIRST DAY OF SUMMER VACATION! See what you do? YOU got my kids to adore ME! Thanks for this!
On another note–any thoughts on whether the dough can be frozen for cooking later?
I love so many things about this – the dental floss trick (for real?!), that you used a sheet pan, that these are loaded with cinnamon (mmmm) and I’m totally in love with your owl jar. Super cute.
How do you clean up the flour off your counter? When I try to just dust it off, I get it all over the floor and when I use something wet it sticks to my counter.
I made these Cinnamon Rolls this afternoon. They had the gooey factor going on which was loved by my husband. Just one complaint. We found the dough was not sweet enough. Other than that they were delicious. Will be making these again but will add more sugar to the dough. Give them a try you won’t regret it. Thanks so much for the recipe.
these are DEFINITELY perfect! i love that your kids and family members cook with you. it’s so fun!
Love the pictures, love the recipe and love the idea of using dental floss–can’t wait to try the df with my Veggie Cheese Rollups.
Keep writing…
Okay, so I’m going to be one of those crazy commenters and ask…can I freeze these without the frosting? Should I freeze the dough or freeze them baked…
The only reason I’m asking (like a crazy person) is that I’m marking stuff to freeze in October for before the baby is here…
They look amazing!! Obvi
Jenny-I don’t know whether to hug you or send you to the naughty corner…..I love making bread-especially cinnamon rolls and these look delicious.
Cream cheese frosting……….ohhhh my……..
How about this-party in the naughty corner and we eat lots and lots of cinnamon rolls? 😉
Thanks so much for sharing this wonderful recipe……
omgahh school`s almost over for me…so that means i`ll have time to make these! i lovee loads of butter and cinnamon! hehe, thanks for sharing! looks drool-worthy!
Oh my gracious! It looks and sounds like we have the exact same taste in cinnamon rolls!
I agree with you that these look (and I bet taste) perfect! I love the dental floss idea! I never even thought about that! 🙂
Wowsers, those do look perfect! I bet the kiddos think so too!
Im on WW and my weigh in is on Wednesday morning so by the afternoon I think I will be eating 2 of these delicious looking cinnamon rolls!!! I’m so drooling
Jenny those look AMAZING!!! I bet they are the perfect cinnamon rolls!!! I will have to give these a shot. I love that you get the kids involved–learning while having fun, right?
Wow, they look delicious! And I L-O-V-E the your stand mixer! What a pretty color!
These are absolutely gorgeous girl!! I love all your photos, and I wish I had one of these on my flight right now!! 🙂 xoxo
wow these look great!
Have you ever seen or made a recipe for cinnamon rolls where it calls for; condensed milk poured over the top and the rising of the rolls is overnight in the refrigerator? I cannot find this recipe anywhere, but remember that they were awesome moist and had that little crisp edge to them.. But I was a kid, and now I am an old fart.. so maybe my memory is bad…
Can these be made the night before and baked the next morning? Any suggestion how to go about it?
You are right, these are perfect! I am certainly craving one of these warm cinnamon rolls right now! 🙂
You have some great looking counter tops. I have white tile like that and I can’t seem to keep them clean enough! How do you clean yours??
the only issue i have with this recipe is that you have it marked down as 1/2 stick of butter or 8 tablespoons.
8 tablespoons of butter is 1 full stick.
which one is the proper amount?
thank you!
I’m having major Kitchenaid envy right now. L-O-V-E your pink mixer. And the cinnamon rolls look amazing too!
Wait– is it 8 tbs of butter each time? Or half a stick? Isn’t a full stick 8 tbs? I’m so confused…
Your cinnamon rolls look perfect to me! YUM!
Looks exactly how I like cinnamon rolls…nice & gooey!