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Ooey, gooey, soft, and tender, these are truly the best homemade cinnamon rolls. My family requests this cinnamon roll recipe every year for the holidays and any special occasion, and we can’t get enough of them. If you’ve been searching for a soft, fluffy cinnamon roll recipe that bakes up perfectly every time, this one’s it. It’s an easy cinnamon roll recipe from scratch that anyone can master.
These classic cinnamon rolls are the OG, the original family-favorite cinnamon rolls filled with buttery cinnamon-sugar swirls, a light and tender dough, and topped with the most delicious maple cream cheese frosting. It doesn’t get better than that!
I’ve even turned this classic recipe into a popular sourdough cinnamon roll version that is just as soft, gooey, and irresistible. And if you love to plan ahead, I also share how to freeze cinnamon roll dough so you can bake up fresh, homemade rolls on busy mornings or holidays.
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Table of Contents
A Little History of the Best Homemade Cinnamon Rolls
My extended family has been gathering on the Oregon coast for Thanksgiving for more than fifty years. It’s a week filled with beach walks, potluck feasts, and plenty of family time. I especially love spending those days baking and sharing favorite recipes fit for a crowd.
These homemade cinnamon rolls were born out of that tradition. Years ago, I started bringing new recipes to share with my family, and in that quest, this soft, gooey and easy cinnamon roll recipe came to life. We love them so much that I sometimes bake them twice during the week — and they’ve even become a best-seller in our cottage bakery.
With their soft dough, gooey centers, and rich maple cream cheese icing, these rolls have become a family favorite we look forward to every single year. It’s safe to say these cinnamon rolls have stood the test of time.
Why These are the Ultimate Cinnamon Rolls
Soft. Gooey. Perfectly sweet. These cinnamon rolls hit every note of what makes the ultimate breakfast treat.
- Irresistibly Delicious – These scratch-made cinnamon rolls are the kind everyone talks about—soft, gooey, and absolutely irresistible. They’ve become a family tradition in our house and among family and friends, and they get rave reviews every single time. This is the original recipe that inspired my popular Sourdough Discard Cinnamon Rolls (and yes, both versions are amazing!).
- Perfect Texture & Flavor – Pillowy-soft dough, rich cinnamon-sugar filling, and creamy maple frosting, it’s everything you want in soft and fluffy cinnamon rolls. If you love these flavors, don’t miss my Cinnamon Roll Sourdough Focaccia for a fun twist on the classic.
- Loved by All – Whether you serve them warm on Christmas morning or for a special weekend breakfast, these soft and fluffy cinnamon rolls are always a hit (kind of like my Easy No Knead Bread!). And if you’re a sourdough baker, you’ll love my Best Sourdough Cinnamon Roll Recipe too!
Important Ingredients
- Instant Yeast: This recipe uses instant yeast (also called rapid rise or sometimes bread machine) to help the dough rise beautifully. Because it’s not a sourdough recipe, commercial yeast is needed for that soft, fluffy texture and reliable rise.
- Bread Flour: I recommend using bread flour for the best structure and height. It gives these rolls their signature pillowy texture. Look for a flour with around 12.5 –13% protein content for best results.
- Whole Milk: Whole milk gives these rolls a rich flavor. Substitute 2% milk if desired.
- Cinnamon Roll Filling: The filling is a mix of softened butter, light or dark brown sugar, cinnamon, and flour. Mixing these ingredients together before spreading helps create even layers of gooey cinnamon goodness throughout each roll.
- Cinnamon Roll Frosting: A blend of unsalted butter, cream cheese, powdered sugar, heavy cream, and both vanilla and maple extract. The maple adds a warm, subtle flavor that makes these cinnamon rolls extra special.
See the recipe card for full information on ingredients and quantities
Substitutions
- Bread Flour: You can substitute all-purpose flour for bread flour, though you may need to add a little extra to get the right dough consistency, or add a bit of vital wheat gluten to strengthen the dough and improve the rise.
- Whole Milk: Whole milk adds rich flavor and tenderness. You can substitute 2% milk or even a dairy-free milk with good results.
- Unsalted Butter: I always bake with unsalted butter to better control the salt content. If you’re using salted butter, simply reduce the added salt in the recipe.
- Eggs: Eggs add richness and structure to the dough. If you have an egg allergy, you can omit the egg and hold back a bit of flour, adding more only as needed to reach a soft, workable dough.
- Heavy Cream: For extra-soft, gooey rolls, drizzle about 1 tablespoon of warmed heavy cream over the risen rolls just before baking.
- Flavors: I have several other sourdough cinnamon roll variations that highlight different seasonal flavors throughout the year. You can use this dough and those recipes as inspiration. My Caramel Apple Sourdough Cinnamon Rolls and Strawberry Sourdough Rolls are always a hit — perfect for fall and spring baking.
How to Make The Best Cinnamon Rolls
Mix the dough
Step 1: To the bowl of a stand mixer, mix the warm milk and instant yeast together. You should notice a light “yeasty” smell within seconds — a sign the yeast is active and ready to work. Add the melted butter, sugar, eggs, salt, and most of the bread flour, holding about a cup back as you begin kneading the dough with a dough hook on low to medium speed.
Step 2: Knead the dough until it pulls away from the sides of the bowl and forms a smooth ball with just a slight stickiness. Add reserved flour as needed, a little at a time, until the dough is soft, tacky, and easy to handle. This dough is a dream to work with! Knead for about 6-8 minutes in a stand mixer or 10-12 minutes by hand until smooth and elastic.
Using Dry Active Yeast: If using active dry yeast instead of instant yeast, dissolve it in the warm milk (about 110°F) with a teaspoon of sugar first. Let it sit for 5–10 minutes, until foamy, before continuing with the recipe. The rest of the process remains the same, your dough may just take a little bit longer to rise.
Shape and Proof the Dough
Step 3: Place the dough in a lightly oiled (or use cooking spray) bowl. Cover the dough with a clean kitchen towel or plastic wrap and let it rise until doubled in size (about an hour). While the dough is rising, prepare your cinnamon mixture. Combine softened butter with brown sugar, cinnamon, and flour in a small bowl.
Step 4: Once your dough has risen, use a rolling pin to roll your dough into an 18 by 12 rectangle on a clean work surface. Spread all of the cinnamon filling evenly on top of the dough, right up to the edges, for sweet flavor in every bite.
Adding Raisins or Nuts: After spreading the cinnamon filling, you can sprinkle on raisins, chopped nuts, or other favorite mix-ins. These add great flavor and texture, though they may cause the rolls to open up slightly while baking — nothing a little frosting can’t fix!
Step 5: Tightly roll up the dough, pinching the seam to seal. Use a sharp knife, bench scraper, or dental floss to cut the log into rolls. If the ends look a little loose or wispy, tuck them underneath so they stay neat while baking. This recipe makes 12 large cinnamon rolls, or you can cut the dough into 24 smaller rolls if you prefer.
Step 6: Place the cinnamon rolls on a parchment-lined baking sheet, leaving a little space between each one. Cover and let rise until doubled in size, about 1 hour, depending on the warmth of your kitchen.
Amy’s Tip: This recipe makes 12 LARGE bakery-style cinnamon rolls or 24 smaller ones—both sizes fit perfectly on a half sheet baking pan. I usually make the smaller rolls for family breakfasts (Image 7), but when I’m selling individual ones, I go for the big, bakery-style rolls.
Bake The Cinnamon Rolls
Step 7: Preheat the oven to 350ºF. Once the rolls have puffed up and almost doubled in size, they are ready for the oven. For extra gooey cinnamon rolls, warm up about 1/4 cup of heavy cream and drizzle about 1 Tablespoon on top of each cinnamon roll right before baking. It’s a secret ingredient that makes these even more decadent.
Step 8: Every oven bakes a little differently. Some run hotter in the back and cooler in the front. For an even bake, rotate your pan 180° halfway through baking (about 10 minutes in). Bake the cinnamon rolls for about 20 minutes total, or until they’re lightly golden brown and cooked through. The centers should register 190–200°F on an instant-read thermometer.
Baking Tip: If your cinnamon rolls are touching and nestled together, they’ll need a bit more baking time to cook through the center. To test for doneness, use an instant-read thermometer. The middle rolls should reach about 190–200°F, depending on how “done” you like your rolls. No thermometer? Just lift the center of one roll with a spatula or fork. If the bottom looks pale or doughy, bake for another minute or two until perfectly soft and cooked through.
Frost the Warm Cinnamon Rolls
Step 9: Whip together the butter, cream cheese, powdered sugar, vanilla extract, maple extract, and a pinch of salt until the frosting is thick, creamy, and smooth. The frosting on these rolls is truly amazing. There’s just no other way to describe it! I’m not a fan of overly “cream-cheesy” frostings, and the ratios in this recipe are perfection: more butter than cream cheese, all whipped together, and the maple flavoring really makes them unforgettable.
Step 10: Let the cinnamon rolls cool for about 5 minutes, then spread a generous dollop of frosting over each warm roll. The frosting will melt slightly and soak into all the delicious layers. Serve the rolls warm and enjoy every gooey bite!
How to Store Leftovers
Leftover cinnamon rolls can be kept at room temperature for a few hours. After that, I like to freeze them in an airtight container or zip-top bag. When you’re ready for one, just take it out of the freezer, let it defrost, and warm it gently in the microwave until soft and gooey again. Enjoy!
Amy’s Recipe Tips
I’ve made thousands of these cinnamon rolls—literally thousands—and here are my best tips for success:
Mixer: If you don’t have a stand mixer, knead the dough by hand for about 8–10 minutes. A stand mixer is convenient, but definitely not necessary. Don’t let not having one scare you off from making amazing cinnamon rolls!
Filling: Mix together softened or slightly melty (but not fully melted) butter with brown sugar, cinnamon, and a touch of flour before spreading it over the dough. This helps the filling stay put and keeps the rolls from gaping open as they bake.
12 Large Rolls or 24 “Regular-Sized”: This recipe makes 12 very large cinnamon rolls that are guaranteed to impress. I often cut the dough into 24 smaller, more manageable rolls and bake them on a half sheet pan (4 rows of 6) — they’re perfect for sharing.
Tuck the Ends: If you end up with loose or wispy ends, simply tuck the end of the dough underneath each roll before baking. This helps them keep their shape and look bakery-perfect.
Make Ahead: You can freeze the cinnamon roll dough a few days in advance or use my tips for making rolls ahead of time to plan for a busy morning.
Variations: Don’t be afraid to mix things up! One of my favorite twists is browning the butter for the frosting. I use it on my Sourdough Pumpkin Cinnamon Rolls, and it’s absolutely amazing!
Frequently Asked Questions
Yes! I have a 100% sourdough version and a sourdough discard version.
Yes! You can make the dough, shape the rolls, and refrigerate them overnight. In the morning, let them come to room temperature and rise until puffy before baking. You can also freeze the dough — I share all the details in my post on freezing cinnamon roll dough.
Dense rolls usually mean the dough was over-floured or under-proofed (it needed to rise more). Add flour gradually, just until the dough is soft and slightly tacky, and make sure to let it rise until doubled in size before baking.
Yes! Sprinkle in raisins, chopped nuts, or other add-ins after spreading the cinnamon filling. Just note that extra fillings may cause a little gaping, but frosting helps cover that up. I also like topping cinnamon rolls with some toasted pecans.
Yes. Just dissolve the active dry yeast in the warm milk (around 110°F) with a teaspoon of sugar and let it sit until foamy, about 5–10 minutes, before adding the other ingredients.
Favorite Cinnamon Roll Recipes
If you tried The Best Homemade Cinnamon Rolls or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
The Best Homemade Cinnamon Rolls
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Ingredients
Cinnamon Roll Dough
- 480 grams whole milk, warmed, about 2 cups
- 113 grams unsalted butter, melted, 1/2 cup
- 100 grams granulated sugar, 1/2 cup
- 15 grams instant yeast, about 1 Tablespoon
- 2 large eggs, about 100 grams
- 10 grams salt, about 1 1/2 teaspoons
- 1000 grams bread flour, about 5 1/2 – 6 1/2 cups, see recipe notes
Cinnamon Roll Filling
- 113 grams unsalted butter, very soft or melted , 1/2 cup
- 200 grams brown sugar, scant 1 cup
- 8 grams ground cinnamon, about 1 Tablespoon
- 10 grams all purpose flour, about 1 Tablespoon
Cinnamon Roll Frosting
- 113 grams unsalted butter, softened, about 1/2 cup
- 55 grams cream cheese, softened, about 1/4 cup
- 250 grams powdered sugar, about 2 cups
- 30 grams heavy cream or half and half, about 2 Tablespoons, can also substitute milk in a pinch
- 4 grams vanilla extract, about 1 teaspoon
- 2 grams maple extract, about 1/2 teaspoon
- pinch of salt to taste
Instructions
- Mix the Dough: Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove. It should be around 90-100 degrees F, no warmer than that. To the bowl of a stand mixer with a dough hook, add the warmed milk and instant yeast. Within about 10-20 seconds, you will notice a yeasty smell, and the yeast will begin to clump together. Add the melted butter, sugar, eggs, salt, and most of the bread flour, reserving about a cup of flour to add in during kneading. Turn on the dough hook and knead for a few minutes. As the dough kneads, it should feel tacky, not overly sticky. Check the dough by pinching off a chunk and rolling it into a ball in your fingers. Add the remainder of the bread flour as needed, being careful not to over-flour the dough. The dough should all cling to one side of the bowl (or away from the edges, depending on your mixer). Knead for a total of 6-8 minutes until the dough is smooth, cohesive, and strong.Alternatively, you can knead this dough by hand for 10-12 minutes if you don't have a stand mixer.
- First Rise: Lightly oil (or spray with cooking spray) a large bowl or container, then place the dough inside. Cover loosely with a kitchen towel or plastic wrap and set it in a warm spot to rise until doubled in size. I like to use my baking mat or even the oven with the light on – just don't turn on the oven.
- Mix Up the Filling: While the dough rises, make the cinnamon filling. To a small bowl, add the softened butter. Add the brown sugar, cinnamon, and flour. Mix until fully combined, and it forms a thick paste. Set aside.
- Shaping: Once the dough has risen and doubled in size, line a half sheet pan (18 by 13 inches) with parchment paper. Roll the dough out into an approximate 18 by 12 rectangle. Spread the cinnamon filling all over the dough with your fingers or an offset spatula, making sure to cover up to the edges of the cinnamon roll dough. Starting from one long edge, roll the dough up tightly into a log and pinch the seam to seal. Flip the cinnamon roll over, seam side down. Using a sharp knife or bench scraper, cut the log of cinnamon rolls into 12 equal pieces for large cinnamon rolls. Arrange the cinnamon rolls on the parchment-lined pan, snuggling all rolls together on the pan.For smaller cinnamon rolls: Cut the dough into 24 pieces and place the cinnamon rolls into a grid of 4 by 6 on the baking sheet pan.
- Proof the Rolls: Cover the shaped rolls with plastic wrap, a kitchen towel or a baking sheet cover and let them rise until doubled in size and just touching each other, about 1 hour. The exact time will depend on the warmth of your kitchen and dough, so give them time to fully proof before baking.
- Cinnamon Roll Frosting: Whip together the butter and cream cheese until fully mixed and fluffy. Add the powdered sugar, heavy cream, vanilla extract, maple extract, and salt. Whip together using a mixer until light and fluffy. Set aside.
- Bake: Once the rolls have puffed up and almost doubled in size, they are ready for the oven. Preheat the oven to 350ºF. If you want an extra gooey cinnamon roll, warm up some heavy cream and drizzle it over the top of the cinnamon rolls before sticking in the oven. Bake the cinnamon rolls for 10 minutes. Then rotate the pan and bake for another 10-15 minutes until just starting to brown. If your rolls are nestled close together, they will take longer to bake, so you may need to give them a few more minutes. The internal temperature of the baked cinnamon rolls will be 190-200ºF. If I don't have a thermometer on hand, I sometimes take a knife and pry up the center of one of the middle cinnamon rolls to make sure it's baked to my liking before removing from the oven. Let the rolls cool for 5 minutes before covering with frosting. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these and everything was good until it time for me to roll and cut.
My dough was fluffy and got very gloopy and the rolls fell apart. I tried my best the rest-roll and I put them in the fridge to bake tomorrow morning … what happened here ?
That’s so frustrating! It sounds like your dough needed some more strength (longer time kneading) or needed to be wrapped a bit tighter before cutting. Hope that helps!
Made these for Easter and they were a 10/10. I prepped two days, did he first rise, rolled and cut dough and then froze until night before and did my second rise in the oven (off with light on) for about 12 hours. Doubled the frosting recipe as my family loves their frosting 😉 Will definetly be making again – thank you, Amy!
I’m glad they turned out great! Thanks for the review.
Made cinnamon buns for the first time and I used this recipe. Unbelievable! they were amazing. They were inhaled by my family and I also shared with my nieghbour who called me 5 miutes later to say they were the best cinnamon buns he has ever had.
They are truly the best! Thanks for the review.