If you’ve ever dreamed of biting into a warm, soft, melt-in-your-mouth cinnamon roll that practically sings comfort with each bite, then you’re in for a treat. This Ultimate Cinnamon Roll Recipe is absolutely fan-freaking-tastic—I promise it’ll become your go-to for everything cozy mornings and special brunches. It’s fluffy, rich, and has the perfect balance of cinnamon sweetness and creamy frosting. Stick with me here, because I’ll walk you through every step to make sure your cinnamon rolls turn out bakery-level amazing.
Why You’ll Love This Recipe
- Fluffy, Tender Dough: The dough comes out soft and pillowy thanks to the perfect mix of ingredients and gentle kneading.
- Rich Cinnamon Filling: A luscious blend of dark brown sugar and cinnamon makes every bite pure indulgence.
- Cream Cheese Frosting: The tangy sweetness of the frosting adds the perfect finishing touch that everyone raves about.
- Step-by-Step Guidance: I share handy tips and clear instructions that make the baking process a breeze, even for beginners.
Ingredients You’ll Need
The ingredients in this Ultimate Cinnamon Roll Recipe come together to create that dreamy, soft texture and unbeatable flavor. Plus, each one plays an important role—so picking quality ingredients will really pay off.
- Milk: I use whole or 2% milk for creaminess; warming it to just the right temperature activates the yeast perfectly.
- Yeast: Quick-rise or active dry yeast works here—just watch that it gets nice and foamy for a great rise.
- Granulated sugar: Adds sweetness to the dough and helps feed the yeast.
- Salted butter: Melted and cooled butter enriches the dough and keeps it tender—make sure it’s not hot or it might kill the yeast.
- Eggs: The egg and extra yolk add richness and help bind the dough.
- Bread flour: This flour gives the rolls structure with just the right chewiness; all-purpose can work in a pinch but bread flour is best.
- Kosher salt: Balances sweetness and enhances flavor.
- Olive oil: Just a little for greasing the bowl so the dough doesn’t stick while rising.
- Butter (for filling): Softened so it spreads evenly and holds the cinnamon sugar in place.
- Dark brown sugar: Its molasses content makes the cinnamon filling extra moist and flavorful.
- Ground cinnamon: Freshly ground is best for its warm, pungent flavor.
- Cream cheese: Softened to create that signature tangy frosting everyone loves.
- Powdered sugar: For a smooth, sweet frosting texture.
- Vanilla extract: Adds depth to the frosting flavor.
Variations
I love that this recipe is a perfect canvas for your creativity, and I’ve tried different spins that keep the cinnamon rolls exciting. Whether you want to go healthier or dress them up for holidays, it’s all doable.
- Gluten-Free Version: I swapped regular flour with a 1:1 gluten-free blend once, and while they were a bit denser, my gluten-sensitive family still devoured them happily.
- Overnight Rise: Letting the dough rise slowly in the fridge overnight made the flavor even richer and gave me fresh cinnamon rolls ready first thing in the morning.
- Pecan or Walnut Add-In: Tossing chopped nuts into the cinnamon filling adds a wonderful crunch that my kids went crazy for.
- Vegan Adaptation: Replacing dairy with plant-based milk and vegan butter works well, plus flax egg instead of real eggs—the texture changes slightly but stays delicious.
How to Make Ultimate Cinnamon Roll Recipe
Step 1: Warm Milk & Activate Yeast
Start by warming your milk until it feels like a warm bath—around 115°F is perfect. This step is crucial because if your milk is too hot, you’ll kill the yeast, and if it’s too cold, the yeast won’t wake up properly. Sprinkle the yeast over the milk and if you’re using active dry yeast, give it about 5 minutes to get all foamy and bubbly. Watching that foam appear is a bit magical and always gets me excited. If it doesn’t foam, it might mean your yeast is old—best to start fresh!
Step 2: Mix Wet Ingredients & Add Flour
Once your yeast is activated (or mixed directly if using quick-rise yeast), add the sugar, melted and cooled butter, egg, and extra yolk. I like to use a stand mixer here with the paddle attachment to combine everything evenly, but a wooden spoon works too if you’re going old-school. After about 30 seconds of mixing, switch from the paddle to knead by stirring in your bread flour and salt with a spoon until the dough just begins to come together. This way, flour won’t fly all over your kitchen, saving you from a big mess.
Step 3: Knead the Dough to Soft Perfection
Switch to the dough hook and knead for 8 to 10 minutes on medium speed until the dough feels soft, slightly sticky, and elastic. I discover this trick: if your dough sticks to the bottom of the mixer, sprinkle in 1 tablespoon of flour at a time until it loosens up, but be careful not to add too much or it’ll get tough. If you prefer, knead by hand on a floured surface—it’s very satisfying to feel the dough transform under your hands! Meanwhile, I throw a clean dish towel into the dryer to warm it up—your dough will rise like a champ when covered with a warm towel.
Step 4: First Rise & Preparing the Pan
Lightly grease a large bowl with olive oil and place your dough ball inside. Cover the bowl tightly with plastic wrap, then drape your warm towel on top to create a cozy environment. This is key to helping the dough rise beautifully. Depending on your kitchen’s temperature and humidity, this will take 1 to 1½ hours. You’ll know it’s ready when the dough doubles in size and your finger poke leaves a slight indentation that doesn’t bounce back instantly. During this time, line your cinnamon roll pan with parchment paper for easy cleanup.
Step 5: Roll Out Dough & Add Filling
Generously flour your surface and roll the dough into a 10 by 14-inch rectangle. Spread the softened butter evenly over the dough, leaving about a ¼-inch edge on one short side free of filling to help you seal the roll. In a bowl, mix the brown sugar and cinnamon, then sprinkle and rub it into the butter—this little step takes the filling from good to unforgettable.
Step 6: Roll, Slice & Prepare for Second Rise
Starting on the short edge without the butter-free margin, roll the dough up tightly, sealing the edge by pinching it gently. I like to cut off the ends—they don’t have enough filling and cooking them separately gives nice little treats. Use dental floss (my secret weapon for clean slices) or a serrated knife to cut 9 even rolls about 1-inch thick. Place them snugly in your prepared pan, cover again, and let rise for 45 minutes to an hour until puffed and touching each other. Meanwhile, preheat your oven to 350°F—almost time for that golden magic!
Step 7: Bake & Make the Cream Cheese Frosting
Bake your cinnamon rolls uncovered for 20 to 25 minutes. You want the edges to turn golden, but don’t overbake or the centers will dry out. While the rolls cool for 10 minutes, whip up the frosting by beating the softened cream cheese, powdered sugar, softened butter, and vanilla until smooth and fluffy. Spreading that luscious frosting over warm rolls is pure happiness.
Pro Tips for Making Ultimate Cinnamon Roll Recipe
- Milk Temperature Matters: Never let the milk get hotter than 115°F, or the yeast won’t activate properly, resulting in dense rolls.
- Don’t Over-Flour: Adding too much flour during kneading is a common mistake—your dough should be slightly sticky, which leads to softer rolls.
- Floss for Perfect Slices: Using unflavored dental floss cuts the rolls cleanly without squashing or tearing the dough, which I discovered after many attempts with dull knives.
- Watch the Bake Time Carefully: Avoid overbaking to keep the rolls moist inside; golden edges are your cue they’re done.
How to Serve Ultimate Cinnamon Roll Recipe
Garnishes
I usually keep it classic with just the cream cheese frosting, but if I’m feeling a little extra, I sprinkle chopped toasted pecans on top—they add a gorgeous crunch and nutty flavor. Sometimes a light dusting of cinnamon powder over the frosting brings the aroma front and center, making them even more irresistible.
Side Dishes
Serving these cinnamon rolls with fresh fruit or a simple fruit salad helps balance the sweetness. If it’s breakfast for a crowd, pairing with crispy bacon or scrambled eggs adds a savory contrast that keeps everyone coming back for more.
Creative Ways to Present
For special occasions, I’ve arranged these rolls in a circle on a large platter and drizzled extra frosting in a spiral pattern. Adding edible flowers or fresh berries on top makes them look festive and invites compliments before the first bite.
Make Ahead and Storage
Storing Leftovers
My family rarely has leftovers, but when we do, I tightly wrap the whole pan with plastic wrap and foil or store rolls individually in airtight containers. This keeps them moist and fresh in the fridge for up to 5 days. Just make sure they’re completely cooled before storing.
Freezing
I’ve frozen unbaked cinnamon rolls either after the first rise or already sliced in the pan, covered tightly. When ready, thaw overnight in the fridge and let them rise for a bit before baking. Freezing baked rolls is also possible—just freeze individually wrapped rolls for easy grab-and-go treats.
Reheating
Reheating in the microwave is quick and convenient—heat each roll in 15-second bursts until warm. If you have time, a few minutes in a low oven (300°F) wrapped loosely in foil revives softness beautifully without drying them out.
FAQs
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Can I use all-purpose flour instead of bread flour in this recipe?
Yes, you can substitute all-purpose flour, but bread flour gives the dough more structure and chewiness because of its higher protein content. If using all-purpose, your rolls might be a bit softer and less elastic, but still tasty!
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How do I know when the yeast is active?
When you sprinkle yeast over warm milk (with sugar for active dry yeast), it should start to bubble and form a foamy layer after 5 minutes. This foam is a sign the yeast is alive and ready to make your dough rise. If it doesn’t foam, your yeast might be expired.
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Can I make these cinnamon rolls vegan?
Absolutely! Replace dairy milk with a plant-based alternative and use vegan butter substitutes. Swap the egg with a flax or chia egg. For the frosting, vegan cream cheese works well—just ensure it’s softened before mixing.
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Is it better to use quick-rise or active dry yeast?
Both work well. Quick-rise yeast speeds up the rising process and is easier for beginners as it doesn’t require proofing. Active dry yeast requires proofing in warm liquid first but can give a slightly deeper flavor. I’ve used both with excellent results.
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Can I prepare the dough the night before?
Yes! Let the dough rise slowly in the fridge overnight after kneading. The next morning, roll it out, add filling, slice, and bake. This method enhances flavor and helps manage busy mornings.
Final Thoughts
This Ultimate Cinnamon Roll Recipe has a special place in my kitchen and heart—once you try it, you’ll see why. It’s a recipe that turns an ordinary morning into a warm, cozy celebration and fills your home with the most wonderful aroma. Trust me, the combination of fluffy dough, rich cinnamon sugar, and creamy frosting will win over your family and friends every time. So go ahead, roll up your sleeves, and bake these beauties—you’ll be so glad you did!
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Ultimate Cinnamon Roll Recipe
- Prep Time: 120 min
- Cook Time: 20 min
- Total Time: 140 min
- Yield: 9 large cinnamon rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
These are the best cinnamon rolls you’ll ever eat—big, fluffy, soft, and incredibly delicious with a rich cinnamon-sugar filling and creamy cream cheese frosting. Perfect for breakfast or dessert, these homemade cinnamon rolls are made from scratch with a tender yeast dough, generously filled, baked to golden perfection, and topped with a luscious frosting. This recipe includes detailed instructions for making the dough, filling, and frosting, plus tips for storing and reheating to enjoy every bite fresh. Ideal for anyone craving a classic bakery-style cinnamon roll at home.
Ingredients
Dough
- ¾ cup (180 grams) milk (whole milk or 2% preferred)
- 2 ¼ teaspoons (one ¼-ounce package) quick-rise (instant) or active dry yeast
- ¼ cup (50 grams) granulated sugar
- 4 tablespoons (57 grams) salted butter, melted and cooled
- 1 large egg plus 1 large egg yolk, at room temperature
- 3 cups (360 grams) bread flour, plus more as needed
- ¾ teaspoon kosher salt
- Extra-virgin olive oil, for greasing the bowl
Filling
- 4 tablespoons (57 grams) salted butter, softened
- ⅔ cup (142 grams) packed dark brown sugar
- 1 ½ tablespoons ground cinnamon
Cream Cheese Frosting
- 4 oz (112 grams) cream cheese, softened
- ¾ cup (85 grams) powdered sugar
- 3 tablespoons salted butter, softened
- ½ teaspoon vanilla extract
Instructions
- Prepare the dough: Warm the milk in a microwave-safe bowl for 45 seconds to 1 minute until it reaches about 115°F and feels like warm bath water. Place the warmed milk in the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. If using active dry yeast, add the sugar now and let the yeast sit until foamy, about 5 minutes. Then add the sugar (if using instant yeast), melted butter, egg, and egg yolk. Mix on medium speed for 30 seconds until well combined, or stir with a wooden spoon.
- Combine flour and salt: Remove the bowl from the mixer and use a wooden spoon to stir in the bread flour and kosher salt until a dough begins to form, preventing flour from flying.
- Knead the dough: Attach the dough hook and mix on medium speed for 8 to 10 minutes until the dough is soft and slightly sticky. If too sticky, add 1 to 3 tablespoons of flour, one at a time. Alternatively, knead by hand on a floured surface. Meanwhile, warm a clean dish towel in the dryer.
- First rise: Lightly grease a large bowl with olive oil and transfer the dough ball into it. Cover with plastic wrap and the warm towel. Let the dough rise until doubled in size, about 1 to 1½ hours, or until a light finger indentation remains.
- Roll out dough: Generously flour a surface and roll out the dough into a 10 × 14-inch rectangle using a rolling pin.
- Prepare filling: Spread softened butter over the dough, leaving a ¼-inch margin along one short edge. In a small bowl, mix brown sugar and ground cinnamon. Sprinkle and gently rub this mixture evenly over the buttered dough.
- Roll up dough: Starting from the short side without the margin, roll the dough very tightly into a log. Pinch and seal the edge to secure, then flip seam-side down. Trim ½ inch off each end and discard or bake separately. Gently compact the dough log with your hands.
- Cut rolls: Using unflavored dental floss or a serrated knife, cut the log into nine 1-inch slices.
- Second rise: Line a 9-inch round or square pan with parchment paper. Place the rolls in the pan, cover with plastic wrap and a towel, and let rise until doubled and touching, 45 minutes to 1 hour.
- Preheat oven: Preheat your oven to 350°F (175°C).
- Bake rolls: Remove cover and bake rolls for 20 to 25 minutes until golden brown on the edges but still soft inside. Let cool for 10 minutes before frosting.
- Make frosting: In a stand mixer with a whisk attachment, beat cream cheese, powdered sugar, butter, and vanilla on low speed for 30 seconds. Increase to medium-high and beat 1 to 2 minutes until smooth and fluffy, or whisk by hand.
- Frost and serve: Spread the cream cheese frosting over the warm cinnamon rolls and serve immediately.
- Storage: Cover the whole pan tightly with plastic wrap and foil or store individual rolls in airtight containers or silicone bags in the refrigerator for up to 5 days. Reheat individual rolls in the microwave in 15-second intervals until warm.
Notes
- These cinnamon rolls are big, fluffy, soft, and absolutely delicious—the best you’ll ever taste.
- You can make these cinnamon rolls overnight or ahead of time, and they freeze well for convenient future baking.
- Not overbaking is key to keeping the rolls soft and tender in the middle.
- Warming the dish towel for the dough rise helps create an ideal environment for yeast fermentation.
- Use dental floss for clean, even cutting of the cinnamon roll slices without squashing the dough.
- Leftover frosting can be stored in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 380
- Sugar: 20g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
