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.
Video
Notes
Nutrition
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Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
Made these for Christmas morning (after a false start). These may have become my family’s new favorite. Easy to make and delicious! I made a dozen in a 9 x 13 pain and the rest of the dough became a loaf of cinnamon bread. Yummy! Thanks for this lovely recipe
My dough did not turn out right. I added the flour and when it was done kneading it had the consistence of batter not dough. I added lots more flour and I’m hoping they turn out alright.
I thought the same but the instructions says to place on floured base and knead until now longer sticky, butter bowl and let rise. Mine is on 2nd rise and is looking perfect
Thanks Lori, we make them almost weekly, so glad you are loving them too!
I have made these many times and they are the BEST! I just ice with powdered sugar with a little milk added to desired consistancy. 3 sticks of butter for the whole recipe is a little much for me, and this works good for me.
Making them for the 5th time super easy and awesome! !!
I have had this saved on Pinterest forever. Cinnamon Rolls (in the shape of a Christmas tree) are a Christmas tradition in my family, but we had never made them from scratch. I made these this year, and they were seriously the BEST cinnamon rolls any of us have ever tasted! Awesome recipe!
Wow, I LOVE the your stand mixer!
Do you ever make these the night before – but bake them in the morning? Just wondering how they turned out!
Thank you!
Annie
I did make these the night before. Did everything, covered them tightly in plastic, and put in the fridge. The next morning I let them sit out and come to room temperature before cooking them (read on several other sites to do this). I now make these every Christmas morning.
Hi! I love this recipe, i hate dry, bread like, cinnamon rolls. My family has been asking for me to do this, im from argentina and caramel doesnt really exist here as a common product you can buy. They want me to add caramel to the buns. Should i make some caramel and add it to the roles before the icing? Or should y mix it with the cream cheese icing before? Thank u so much!
I made these for the first time and they were so wonderful, now I’ve made them three times since and I cannot get the dough to rise in the oven the second time. Please help me, I feel like I’m following the directions! I don’t know why it happened once and now I just keep wasting precious ingredients
Can these be made ahead? Can they be frozen? I just don’t ever anticipate having enough people at one time to serve these to. By the way, these look heavenly!
can you make the rolls the night before?
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These were by FAR the most delicious, fluffy, and gigantic cinnamon rolls that I have ever made.
This recipe was PERFECT and easy (well at least for me) to execute!
If you’re thinking about making these, I recommend that you make them RIGHT NOW. Don’t hesitate, because you will absolutely love these. Thank you so much for this recipe. This is going into my “traditions” pile that I bake for my family.
Enjoy All 🙂
Thanks for your comment Briana! Glad it was a success for you!
I ended up using closer to 5 cups of flour because it 4 cups it was very soupy. Is this normal
I would like to make these in advance for a brunch I have coming up. Have you ever frozen the dough? If so, can you tell me how? Do they need to be partially baked? Thanks so much!
These rolls made my boyfriend really really happy!! We don’t have a mixer so we did it all by hand and they came out perfect. It’s an awesome recipe, thanks so much!
Please specify how many packets of yeast to use not just the tablespoons. My rolls were ruined because I didn’t use enough and since this is like a 4 hour process it’s too late to start over.
Hi Emily, a packet of yeast is approx 2 and 1/4 TSP. Shes using 1 and a half TBSP. 3 tsp equals one TBSP, 1 and a half TBSP would be 2 packets of yeast. I just did the math myself lol so I hope this helps!
Made them yesterday Saturday June 13, 2015 best recipe for cinnamon rolls I made added raisins
I just made these and they are wonderful! Had 1 little problem though. I used two small pans and the second pan that was not completely full baked perfectly. The full pan looked perfect but was not cooked in the middle. I had already iced them because they looked med brown and appeared done. When I served it the bottom half was uncooked. Very disappointing. Will be attempting again tomorrow. The one pan was that good, so I will do again. Thanks for the recipe!
These were perfect. Rave reviews. It’sy new go-to recipe!
I am nervous about putting a cloth in the oven. What type of cloth do you put in the oven? I don’t want Torino it catching on fire!
would powdered milk or almond milk work as well?
Can these be made ahead and placed in the fridge overnight?
These are amazing! It has become my new go to recipe for cinnamon rolls!!
These look amazing! I am also wondering if these can be made ahead then baked. Thinking these would be amazing for Christmas morning but wouldn’t want to get up at 4 in the morning to make them, even though I’m sure they would be well worth it!
Thanks in advance for your prompt reply and suggestions!
Merry Christmas!
Why wont my dough rise??? 🙁
i made these a week ago and they are awesome. i have one question. can i make them and after cutting them freeze them? i would think this would work and then take them out and let them rise and then bake….kinda like the ones you can buy only 100 times better….what do you think??
These do look perfect! I’m already thinking ahead to my Christmas morning breakfast, and I was wondering if you could do all of the prep the night before, refrigerate over night, then bake/make the frosting the morning of.
Hi Kathryn,
I’ve tried this recipe by preparing everything a night ahead, and let the cinnamon rolls rise overnight in the oven ( not warm oven of course) and baked them next morning. It is the same result.
I’ve added this recipe to my family’s favorite recipe ever 🙂
What temperature do you recommend for a “barely warm oven”?
Love this recipe! I’ve seen the question asked but no answer…can you refrigerate or freeze the cinnamon rolls and bake the next morning or at a later point in time? Would love to have these Christmas morning!
These look absolutely scrumptious! ,cant wait to try them,my daughter loves cinnamon rolls,thanks for this recipe.
Worthwhile facts. Fortuitous my family I stumbled upon your web site by chance, and i’m stunned precisely why this specific coincidence didn’t came into being before! I added the idea.
I have been looking for a cinnamon roll recipe that was not dry. Found these and looked quite similar to the ones we had at home. I just made them today, and my husband really likes them. Thanks!
Ty. Cannot wait to try these.
Followed this recipe exactly and they turned out amazing! Skipped out on the icing with cream cheese and opted for a sugar glaze topping. Thank you for the recipe. The whole family loved them and I’m sure the rest won’t last long!
These are incredible!!! Made them last night and we can not stay away from them! Great recipe – thanks for sharing!!!