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. Debe

    Can I do everything up to the baking the day before? I would like to make these for the first day of school, but know that I won’t have hours to wait for rising. So the step before baking… do I put them in the fridge or leave them out? Thanks!!!!

  2. Laura

    These were amazing! Found the recipe on Pinterest. I made them today. I’ve always wanted to attempt homemade cinnamon rolls. Time consuming but well worth it.

  3. Carine

    I just made these, about to take them out of the oven. They were so easy to make. I’ll let you know in 10 minutes what they taste like.

  4. Catherine umandal

    Hi,
    Your recipe looks yummy! I’ m excited to try it. Just a question, how do i substitute the yeast you used in your recipe with the instant yeast i already have? Will it be the same amount? Further, would it also give a good result if i mix the ingredients manually, meaning no machine involved in the process of mixing? Thanks for your help.

  5. Megan

    This really is the perfect cinnamon roll recipe. I’ve been looking for one for a long time, and I’m so happy this one came along 🙂

    I saw a chocolate cinnamon roll recipe on Pinterest, and want to try that, but I’d rather use this recipe because they are so soft and I know they’ll be great! Do you have any advice for taking a recipe and making it chocolate? I assume I’d just add cocoa powder, but should I add more liquid or take away part of the dry ingredients or anything? Do you think simply adding 1/3 cup cocoa powder to your recipe would make it work without making them dry. {Seriously, I don’t want to mess with perfection, but I am curious about chocolate cinnamon rolls.}

  6. Cheryl Fitzgerald

    I had to leave a comment and say thank you!! I just made these yesterday and they are the best cinnamon rolls I’ve ever had!!!! They truly are perfect. I just recently found out about vietnamese cinnamon – the best cinnamon in the world – the difference in taste is amazing. If you haven’t tried vietnamese cinnamon give it a try – it will knock your socks off!!! Thanks again 🙂

  7. Denise

    My friend just told me about your blog and also “Cooking With Mr. C.” on Facebook. (also a blog) I just “Liked” his Facebook page and came to your site. It looks terrific. I love when people share blogs with each other. Denise

  8. Rocio

    This is SUCH a wonderful recipe! Thank you sooooo much for sharing it with us. I’m from Argentina but I went to the States as an exchange student, and cinnamon buns are the sweet treat I miss the most. They don’t sell them here but these actually taste better than the ones you buy at the store!
    I cut the recipe in half and still managed to get 15 huge cinnamon buns.
    Thank you once again, I love your blog!

  9. Diana

    Can’t wait to try these! Do you have some sort of liner on your cookie sheet? What is the purpose? I’m intrigued…

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  13. shantell

    YUM!!! My weakness! I am making these right now. Just waiting for them to rise. Thank you for this great recipe.

  14. Alaina

    Can these be made the night before? Sit in the fridge and rise in the morning for 45 minutes? Would I have to alter the amount of yeast?

  15. Hayley

    I’ve never worked with yeast before and I don’t have a stand mixer. What would you suggest? I’m hosting Thanksgiving brunch over here tomorrow and would love to make these!

  16. Sara

    I just wanted to say I made these–and they were the BEST!!! The dental floss trick was also very helpful. Again, these were so so good. Thank you for sharing!

  17. Sarah

    I tried this and something went wrong. When I left the dough to rise, it did somewhat, but the butter had started separating.

    Is that supposed to happen? If not, what did I do wrong?

  18. Susan

    These really do look so yummy!! thanks for such great directions! I noticed your Kitchenaid mixer….thinking about purchasing my first one! Any recommendations? Do you love it?!!? What size/motor size is necessary for basic baking and cooking?! Thanks for your input….and a great website!!

  19. Heather at Kitchen Concoctions

    I’ve never had much luck making homemade cinnamon rolls. I’ll have to give your recipe a try and see how they turn out!

  20. Angie R.

    I saw where this question was asked, but didn’t see an answer. Can these be made the day before and then baked in the morning? If so, at what point would you put them in the fridge and then what would the steps be in the morning? Thanks!

  21. Lisa

    I made these today and they are fabulous. Every bit as delicious as they look. Even my non sweet eating husband is eating one and when my lazy teenaged boys finally get out of bed, they will be gone. Really great recipe. Thanks!

  22. Christina

    I want to make these ahead an freeze them. Any suggestions? Would I freeze them after they are cut, on the pan and have risen? Thanks!

  23. Daurie

    Just made these and they really are the most delicious cinnamon rolls ever!! The butter and brown sugar on the bottom of the pan is the trick! I will start my diet tomorrow 😉

  24. mandy schneider

    OMG!!!! I made these the other day and EVERYONE loved them! they were easy and my hubby said the best he’s ever eaten! thank you so much! on Wednesday I will be making the one you posted today 🙂
    Mandy

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