There’s nothing quite like the smell of freshly baked cinnamon rolls filling your kitchen — warm, sweet, buttery, and full of cozy fall energy. Whether it’s a slow Sunday morning, a rainy afternoon, or a special occasion brunch, homemade cinnamon rolls are the kind of comfort bake that never fails to make everyone smile.
These soft, buttery cinnamon rolls are everything you could want: pillowy dough, a rich cinnamon-sugar swirl, and a creamy frosting that melts right into each warm layer. The best part? They’re surprisingly simple to make from scratch, and I’ll walk you through every step so your rolls turn out bakery-worthy every time.
Why You’ll Love These Cinnamon Rolls
- Soft, fluffy texture with buttery layers
- Perfectly sweet without being overwhelming
- That gooey, caramelized cinnamon center everyone loves
- Easy to make — simple ingredients, bakery-quality results
- Frosting melts right into the warm rolls
- Great for brunch, holidays, or cozy weekends
- Can be prepped ahead and baked fresh in the morning
Ingredients You’ll Need for the Cinnamon Rolls:
- Yeast: The magic behind the soft, airy texture. Instant yeast is easiest to use, but fresh yeast gives an authentic bakery flavor.
- Milk: Provides moisture and helps activate the yeast. Warm, not hot, to avoid killing it.
- Butter: Adds richness and a tender crumb. Soft butter mixes more easily into the dough.
- Sugar: Sweetens the dough and feeds the yeast.
- Salt: Balances sweetness and strengthens the gluten network.
- Egg: Adds structure and a bit of richness to the dough.
- Brown sugar + cinnamon: The heart of the filling — warm, aromatic, and perfectly spiced.
- Heavy cream: Keeps the rolls moist and enhances the gooey filling texture.
- Cream cheese frosting: Adds a tangy sweetness that balances the rich dough.
For making the Best Cinnamon Rolls, here are the essential tools you’ll need:
- Large mixing bowl: for kneading and proofing the dough
- Whisk: to mix milk and yeast
- Rolling pin: to shape the dough evenly
- Pastry brush: for spreading the filling
- Sharp knife or floss: for cleanly cutting the rolls
- Baking dish or cake pan: to bake the rolls evenly
- Hand or stand mixer: for making the frosting
- Measuring cups and spoons: for accuracy
Here is the full Recipe:
Ingredients:
For the dough:
- 7 g (2 ¼ tsp) instant yeast or 21 g (¾ oz) fresh yeast
- 230 ml (1 cup) milk, lukewarm
- 60 g (¼ cup) unsalted butter, soft
- 60 g (¼ cup) granulated sugar
- ½ tsp salt
- 1 egg
- 450 g (3 ½ cups) all-purpose flour
For the filling:
- 120 g (½ cup) unsalted butter, very soft
- 200 g (1 cup) brown sugar
- 2–3 tsp ground cinnamon (Ceylon preferred)
Before baking:
- 40 g (3 tbsp) heavy cream
For the frosting:
- 50 g (3 ½ tbsp) unsalted butter, soft
- 60 g (½ cup) powdered sugar
- 200 g (7 oz) cream cheese, room temperature
Directions:
Step 1: Make the yeast dough: Warm the milk until it’s just lukewarm (not hot). Stir in the yeast and let it sit for 5–10 minutes until slightly foamy. In a large mixing bowl, combine sugar, flour, soft butter, salt, and the egg. Add in the yeast mixture and knead for about 10 minutes, either by hand or using a stand mixer with a dough hook. The dough will be sticky at first, but as you knead, the gluten develops and the dough becomes soft, smooth, and elastic. Form the dough into a ball, place it back into the bowl, cover with a damp towel, and let rise in a warm spot (around 35°C / 95°F) until doubled in size — usually about 1 hour.
Step 2: Prepare the cinnamon filling: While the dough rises, mix together the soft butter, brown sugar, and cinnamon in a small bowl until it forms a smooth paste. Set aside.
Step 3: Roll and fill: Once the dough has doubled, punch it down gently and roll it out on a lightly floured surface into a rectangle about 40 × 30 cm (16 × 12 inches). Spread the cinnamon-butter mixture evenly across the dough, reaching all the edges.
Step 4: Shape the rolls: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut even rolls (about 3–4 cm thick). Arrange the rolls in a greased baking dish, leaving a little space between them for spreading. Pour the heavy cream evenly over the rolls — this step makes them extra soft and gooey as they bake.
Step 5: Bake: Bake the cinnamon rolls in a preheated oven at 200°C (400°F) for 25–30 minutes, until golden brown on top and bubbling at the edges.
Tip: If you prefer extra fluffy rolls, let them rest for another 30 minutes before baking.
Step 6: Frost: While the rolls bake, prepare the frosting. In a medium bowl, beat together the butter, powdered sugar, and cream cheese until smooth and creamy. Spread the frosting over the warm rolls right after baking — it will melt slightly into the swirls and make every bite irresistibly creamy.
Storage
- Room temperature: Store covered for up to 2 days.
- Refrigerator: Keeps fresh for up to 5 days — reheat slightly before serving.
- Freezer: Freeze baked rolls (without frosting) for up to 2 months. Thaw and warm, then frost before serving.
Serving Ideas
- Serve warm with extra cream cheese frosting on the side
- Add crushed pecans or walnuts for a nutty twist
- Sprinkle a bit of cinnamon sugar on top before serving
- Pair with hot coffee, chai, or a vanilla latte
- For a festive version, drizzle with caramel sauce
More Baking Ideas:
- Strawberries & Cream Cookies – Soft, buttery cookies infused with fresh strawberries and a velvety cream filling – the ultimate summer treat!
- White Chocolate Raspberry Cookies -Delight in the perfect balance of sweet white chocolate and tart raspberries with every bite of these irresistible cookies.
- Lemon Poppy Seed Cookies -These zesty lemon cookies with a hint of poppy seed crunch will brighten up your day with a refreshing burst of flavor.
- Lemon Cheesecake Cookies with Blueberry Curd – Bright, tangy, and irresistibly creamy, these Lemon Cheesecake Cookies with Blueberry Curd are a zesty delight topped with a luscious blueberry swirl. Perfect for citrus lovers looking for a sweet twist!
Watch the recipe video here. Let’s get to baking! Here is the full recipe:
