Perfect Homemade Cinnamon Rolls

4.83 from 17 votes

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

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.

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.

For the 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.

For the 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.

A frosted cinnamon bun on a white plate.

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.

yeast mixture rising

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.

adding eggs to mixer

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?

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

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.

 

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

With a floured rolling pin, roll dough.

rolled out dough next to tape measure

How Big Should I Roll Cinnamon Roll Dough?

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

buttering dough

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.

sprinkling dough with cinnamon sugar

Sprinkle dough with cinnamon sugar mixture.

rolling up dough filled with cinnamon sugar

How To Roll Rolls

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

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

sliced cinnamon roll log

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

sliced cinnamon rolls doing second rise

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.

cinnamon rolls after second rise

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.

baked unfrosted cinnamon rolls

Preheat oven, then 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.

adding frosting to cinnamon rolls

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. Reheat as needed.

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.
4.83 from 17 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 hrs
Cook Time 17 mins
Total Time 2 hrs 17 mins
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 14x24 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 9x13 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 8x8 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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207 Responses
  1. Brenda

    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

  2. Gracie

    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.

    1. Lori Hathcock

      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

  3. Mary C

    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.

  4. Daire

    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!

  5. Annie Graham

    Do you ever make these the night before – but bake them in the morning? Just wondering how they turned out!

    Thank you!

    Annie

    1. Laura

      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.

  6. Malena

    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!

  7. Katherine

    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

  8. Sandy

    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!

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  10. Briana Bell

    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 🙂

  11. Christine

    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!

  12. Michelle

    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!

  13. Emily

    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.

    1. Sheila

      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!

  14. Mary C.

    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!

  15. Sarah

    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!

  16. Phyllis

    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!

  17. Diane

    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??

  18. Kathryn

    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.

    1. Nevila

      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 🙂

  19. Corrine Ferraro

    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!

  20. Paula Diaz

    These look absolutely scrumptious! ,cant wait to try them,my daughter loves cinnamon rolls,thanks for this recipe.

  21. dry clean

    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.

  22. Grace Rose

    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!

  23. Caitlin

    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!

  24. Abby

    These are incredible!!! Made them last night and we can not stay away from them! Great recipe – thanks for sharing!!!

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