Big, soft, homemade Cinnamon Rolls are irresistible with whipped cream cheese icing that melts over the warm rolls. We love these freshly baked while they are warm but they also reheat well if you’re lucky enough to have leftovers. Watch the video tutorial and you will realize it’s easier than you think to make cinnamon rolls from scratch.
These easy cinnamon rolls are the perfect breakfast for any holiday or special occasion. They are such a treat, especially on Christmas morning and Easter.
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The sweet smell of homebaked treats like Apple Pie and Banana Bread wafting through your kitchen is so comforting and a batch of homebaked cinnamon rolls tops my list of favorites. These are the best when served warm from the oven with some of the glaze melting between each sweet roll.
Cinnamon Rolls Video
This easy Cinnamon Roll Recipe never fails to impress. If you enjoyed this video tutorial, and click the bell icon so you’ll be the first to know when we post a new video.
Quick and Easy Cinnamon Rolls
These are melt-in-your-mouth soft and the icing is irresistible. As my sister puts it, they are “better than Cinnabon!” and way better than Pillsbury or anything you’d get out of a can.
These easy cinnamon rolls take just 2 hours to make and most of that is rising time. If you’re new to working with yeast doughs, see our tips below and you will be a pro in no time!
The Best Cinnamon Roll Icing
The fluffy cream cheese frosting is so simple with just 4 ingredients and it comes together in 1 mixing bowl: cream cheese, butter, powdered sugar, and vanilla extract. This icing is my favorite the next day when you reheat a cinnamon roll and it gets all melty. I love that it’s not overly sweet but if you like a sweeter glaze, by all means, add more powdered sugar.
How to Make Cinnamon Rolls
Homemade cinnamon rolls are easier than you think. In fact, there is very little active time – most of the time required is in letting the dough rise and puff up.
- Make the Dough – combine and knead the dough for 3 min, cover and rise for 30 min in a warm spot
- Roll the dough into a 10×17 rectangle and spread with softened butter
- Sprinkle on cinnamon sugar and roll tightly into a log
- Shape Rolls – Cut into 12 pieces, transfer to a buttered metal 9×13 casserole, cover, and proof 20-30 min in a warm place
- Bake the rolls – Brush tops with melted butter and bake
- Frost rolls– Make the icing and spread it onto warm rolls.
Tips for Working with Yeast
Be sure to use Instant or Rapid Rise Yeast which is a fast-acting and quick-rising yeast. It speeds up the process. We use the Red Star Brand Rapid Rise Yeast and you can also use their Platinum Instant Yeast.
Heat Kills Yeast and stops the rising process. Never overheat the liquids (they should be 110˚ to 115˚F) and keep the oven under 110˚F if proofing in the oven. I double-check temperatures with an instant-read thermometer.
Pro Tip: “Rapid Rise Yeast” and “Instant Yeast” are used interchangeably. They are not the same as “Active Dry Yeast” which requires additional activating and proofing.
How to speed-proof dough
Yeast doughs require rising times. In most cases, you can cut the rising time by proofing in a warm place around 100˚F to 110˚F.
- Oven Proofing: If you don’t have a low heat proofing setting, you can warm your oven to the lowest heat setting for 2 minutes and turn it OFF. Set the dough bowl over a towel in the oven to proof, just don’t forget the towel in the oven.
- Microwave Proofing: Place a damp kitchen towel in the microwave and heat on high for 1 minute. Cover dough with plastic wrap, place in the warm microwave, and let rise in the warm microwave with the door closed.
Common Questions
Butter plays a crucial role in how moist the cinnamon rolls are. Unless you want a dry cinnamon roll, don’t skimp on the butter. In fact, you can use even more inside the rolls and brush the tops with double the butter.
All-purpose flour or bread flour works well for cinnamon rolls. Bread flour is even better and has a higher amount of gluten to give you the softest, fluffiest rolls.
In recent years, I have found that a metal baking pan works best. It conducts heat faster and gives your buns color a little earlier so there is less risk of over-baking.
Set the dough in a warmer place (100-110˚F oven). Avoid overheating or it will kill the yeast. Also, check that yeast is not expired and avoid adding too much flour.
Avoid over-proofing your dough. If you let it rise for too long, you will exhaust the yeast and the rolls can fall flat or seem dry when baked. Also, avoid adding too much flour and over-baking.
Make-Ahead Cinnamon Rolls
If you love make-ahead desserts like Lemon Bars, Baklava, and Cheesecake, you’ll be happy to know that you can make cinnamon rolls the day before and enjoy freshly baked cinnamon rolls in the morning. Check out our Overnight Cinnamon Rolls Recipe.
To Reheat: You can quickly warm refrigerated rolls in the microwave for 18-20 seconds. The dough becomes soft and the frosting softens and melts like a thick glaze over the cinnamon roll.
These cinnamon rolls and whipped cream cheese frosting remind me of my favorite bakery rolls and you really can’t beat a freshly baked cinnamon roll.
More Dessert Recipes
These are some of our favorite dessert recipes for special occasions or if I’m craving a bakery-quality treat at home.
Easy Cinnamon Rolls Recipe
Ingredients
Ingredients for Cinnamon Rolls:
- 1 cup warm milk , (110-115˚F), not hot
- 2 1/4 tsp instant yeast, (rapid rise)
- 1 large egg , room temp
- 2 Tbsp unsalted butter , melted, divided
- 4 Tbsp granulated sugar
- 1/2 tsp salt
- 3 cups all-purpose flour or bread flour, plus 2 to 4 Tbsp (and more to dust)
For the Cinnamon Roll Filling:
- 6 Tbsp unsalted butter , softened, plus more to for grease pan
- 1/4 cup granulated sugar
- 1 1/2 Tbsp ground cinnamon
For the Cream Cheese Icing:
- 4 Tbsp unsalted butter , softened
- 4 oz cream cheese , softened
- 1/2 Tbsp vanilla extract
- 1 cup powdered sugar
Instructions
How to Make Cinnamon Rolls:
- In a large mixing bowl (or using a stand mixer), add 1 cup warm milk (110-115˚F) and sprinkle with 1 packet instant yeast. Whisk in 1 egg, 4 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.
- Add 3 cups flour (measured correctly*) and stir in with a firm spatula or wooden spoon. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl. It should still feel slightly sticky but won’t stick to clean/dry fingertips. Knead dough by hand for 3 minutes. Cover with plastic wrap and let rise in a warm 100˚F oven for 30 minutes (or at room temp 1 hour), until doubled in size.
- Generously dust a clean work surface with flour and turn the dough out onto the floured surface. Sprinkle dough lightly with flour and roll into even 17″x10″ rectangle, squaring off the sides. Dot the surface of dough with 6 Tbsp softened butter and spread it out evenly all the way to the edges.
- In a small bowl, stir together 1/4 cup sugar and 1 1/2 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides and work in a typewriter motion, keeping a tight roll. Once it's rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized rolls.
- Butter sides and bottom of a 9×13 metal baking pan with 1 Tbsp butter and arrange cinnamon rolls, evenly spaced with the cut-side down. Cover with plastic wrap and let rise in a warm 100˚F oven 20-30 minutes, (or room temp 50-60 min), until puffed. Do not proof too long.
- Brush tops with 1 Tbsp melted butter and bake at 350˚F for 20-24 mins or until tops are lightly golden. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).
How to Make Cinnamon Roll Icing:
- In a medium bowl with an electric hand mixer, cream together 4 Tbsp softened butter and 4 oz cream cheese. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing on high speed until fluffy (3-4 min), scraping down the bowl as needed.
Notes
**Liquid should not be hotter than 115˚F and oven no hotter than 100˚F or you will cook and ruin the yeast.
Nutrition Per Serving
Filed Under
Hello Natasha,
Loveee your recipes especially this one. Probably my 6th time making it and it always comes out delicious.
I just have one question, Is it okay if I make the dough and leave it overnight under room temperature or is it better for me to only leave it for an hr maximum
Thankyouu so much 💖
I’m so glad you love it! You can efrigerate it overnight after it’s made, then bring it to room temperature before baking the next day.
While snowed in and craving something warm and comforting, I decided it was the perfect time to bake some delicious goodies. Naturally, I turned to Natasha’s Kitchen and came across her cinnamon roll recipe—and I’m so glad I did! The recipe was incredibly easy to follow, with clear instructions that made the process smooth and enjoyable. I especially appreciated that this was a recipe you knead by hand, since I don’t have a stand mixer. It felt approachable and satisfying from start to finish. The only change I made was swapping out white sugar for brown sugar, and the cinnamon rolls turned out absolutely excellent—soft, fluffy, and packed with rich, cozy flavor. This recipe was a total win and will definitely be my go-to cinnamon roll recipe from now on.
Hi I have made these several times for my kiddos but I keep coming up short. I double the recipe as I had 9 kiddos to feed but somehow I never get 24 rolls. What size are they when you cut them? 1inch, 2inch? Thank you 😊
Hi Brenda, are you getting at least a 10×17 rectangle per recipe? That’s the size I roll this out into before cutting it into 12 equal pieces. I hope the photos I attached for visual reference in the recipe are helpful.
My favorite cinnamon roll recipe and always a fan favorite for my family!! I was wonder if you can do the first proofing overnight in the fridge?
Hi Amber, it’s best made as written, but that should work with a few adjustments. Instead of letting it rise at room temperature, you can prepare the dough as written, cover it tightly with wrap, and place it in the fridge for 8-12 hours. The next morning, take it out of the fridge and allow it to relax and becoming workable for 30-45 minutes, before proceeding to the next step. I hope this is helpful.
I made your sweet rolls today and they were very easy to make and were absolutely delicious!
I love your recipes and share them often with friends and family. It’s great following you on Facebook as well:)
Cheryl
Thank you so much for your awesome comment and for following on Facebook, Cheryl!
Soooo thank you very much for this amazing recipe. But can I add 2 little things that I tried, that made them even better in mine and my family’s opinion.
1st, brown all of your melted butter
2nd, pour 1/3-2/3 cup heavy whipping cream in between the rolls before baking.
My God they are hood
Thank you for sharing your tips with us!
Could you clarify the quantity of the cinnamon… video indicates 2 tablespoons while instructions indicate 1 1/4 Tablespoons
I have made several of your recipes and they are always so delicious!
Thank you for sharing your recipes
Hi Sandy! I’m so happy to hear you’re loving my recipes. Great quesiton, I recommend look at the video recipe as a guide but using the measurements in the written recipe as we can’t make edits to the video.
I’ve made this recipe a number of times with great success! I’m wondering if you’ve tried combining the cinnamon, sugar and butter, then spread it onto the dough. I always seem to lose some of the filling while trying to sprinkle it to the very edge of the rolled out dough. Will this change the final product at all?
Glad to hear that it’s always a success! I have not tried that but I imagine that will work too. It should help so the filling will stick to the dough, and you won’t lose any when rolling.
Perfect – thank you! Also, if I double the recipe and bake side by side in foil pans, would you make any time/temp changes? I’ve only used a glass or dark non-stick pan.
Hi Amira! I haven’t tested foil pans. I would grease them well sand lower the temperature by 25 degrees. Check on them early, they may bake faster.
Best cheesecake ever!!!! I made this for Friendsgiving because I didn’t want to just do plain pumpkin pie because I always make one and let me tell you!!!! This was so good I had to make another a few days later for my thanksgiving dinner…OUT OF THIS WORLD! I used gingersnaps for the crust and it was delicious. Baked the exact temperature on the recipe and it came out perfect both times.. the jiggle did make me nervous but nope cooked fully and only had one big crack on my second one but it was delicious either way. Cant wait to make the butterscotch sauce next time with it , ran out of time both times I made it. Thank you so much!!!! And wow sorry for my long review, lol 😁😁
That’s wonderful, Julia! Thanks so much for the wonderful review. I’m happy it was a hit.
I tried those in a mini cinamonroll version great for a treat in the kids’ lunchbox for school… they turned out great, even without the topping…..
Great recipe…
Thanks Natasha
You’re welcome, Therese! I’m happy you loved it.
Hi Natasha could you tell me if these can be put in the freezer before baking and if so the best way to do that so they are fresh when baking
Hi Beri! I honestly have not tried freezing these. I think they can be frozen before that last rising time, thawed in the fridge overnight, brought to room temperature, and allowed to let rise for that last rise before baking.
It should be fine to freeze them after baking just let them cool completely and store them in an air tight container or wrapped well for freshness.