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
I made these today for an office brunch tomorrow. I do not know if they are going to make it to the office! My family is devouring them. I had to promise to make another batch tomorrow night for us. My husband loves the cream cheese frosting and he does not normally like icing. Thank you for a great recipe!
I’m so glad you all enjoyed that! It sounds like you have a new favorite!
Hi Nat….Could the rolls be frozen in the pan and then when ready to use, thaw and warm them before icing?
Hi Diane, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Natasha, these look amazing, but I’m gluten free. Will gluten free flour work in this recipe? If so, that would be AMAZING!
Hi John, I haven’t had anyone report using gluten free flour for these yet. If you experiment, please let me know how it goes since others may have the same question!
can i use active dry yeast and how long it will rise
Hi Jen, for active dry yeast, I suggest following this version and then just let them do their last rise on the counter (rather than putting them in the fridge overnight). It is essentially the same cinnamon rolls with active dry yeast instead of instant yeast, but the rise times are longer with active dry yeast, although still super delicious!
Love this recipe. It was so easy. Made it for a coffee date. There were 4 of us and we it it all!
Thank you.
I’m so glad you all enjoyed that! This recipe is so perfect for a coffee date!
Loved this so much! I love all your recipes and had my boyfriend make these (he’s the baker) and we both thought they were incredible! Thank you again for another great recipe, Natasha!
My pleasure, Alexandra! Thank you for that awesome feedback!
Hi! This looks amazing! I’m wondering though if I could take out the cream cheese in the frosting? My husband hates cream cheese frosting and I’m trying to find a good frosting recipe that doesn’t have cream cheese.
Hi Sydney, yes absolutely. I think you would love this maple glaze.
Hello Natasha. This looks interesting to make.
I like Russian recipes but some of them have have measurements that are hard for me. I am not good at math so I hate it. But willing to learn and improve. Do you have a conversion chart that you use for your recipes? Like 5 gr. to tablespoon? I might be confusing. I hope you understood my question.
Hi Lana, I do not have a conversion chart on the blog but that is a good idea! if you click “Jump to Recipe” at the top of the recipe posts that will take you to our printable recipe where you can select Us Customary or metric measurements to see conversions. We are working on adding it to all of our recipes but the process is time consuming. Google is also a pretty good conversion source or our Post on Measuring.
Love your avocado chicken salad. Took it to church today. lots of raves.
Do you have a cookbook out? If so I’d love to get one.
Hi Carole! We are thinking about that, stay tuned!
Will these work with gluten free flour?
Hi Jane, I haven’t had anyone report using gluten free flour for these yet. If you experiment, please let me know how it goes since others may have the same question!
I made these this morning and oh my gosh my family was over the moon. Thank you so much for sharing this recipe. Like I said before whatever I make from your recipes turns out amazing.
That’s so great! It sounds like you have a new favorite!
Natasha, thank you so much for sharing your videos & recipes. I am from Oslo, Norway & I enjoy & love watching your cooking & baking videos.
Best regards,
Jennifer
I’m so inspired reading your review. Thank you!
Why does NO ONE put raisins in their cinnamon rolls? I would add raisins! Also, I would make the icing maple! YUM!!!
If you try it with raisins I would love to know how you like it! Thank you for that great review!
has anyone tried making these with gluten free flour?
Hi Jane, I haven’t had anyone report using gluten free flour for these yet. If you experiment, please let me know how it goes since others may have the same question!
Oh, these look SO good, my mouth is watering! On the menu for next week!
That’s so great, Kimberly!
There is no better motivation to getting your family out of bed on the weekend than with these cinnamon rolls! Works like a charm, haha.
Every single time! Thank you for that great review, Demeter!
Honestly I shy away from making homemade because it seems complicated but these were so easy! Will be making them again soon!
That’s just awesome!! Thank you for sharing your wonderful review, Suzy!
I have always been too intimidated to make my own cinnamon rolls but you make it look so easy! I am going to surprise my family with these this weekend!
I hope you all enjoy that Lauren! Thank you for the great review!
The minute I saw this video come out I knew FOR SURE I was making cinnamon rolls today. I’ve tried MANY cinnamon roll recipes, but this one is by far the best. It’s simple to follow, no need to proof the dough too many times, and the cream cheese frosting is AMAZING! It was a big hit this evening! The video voiceover says to add 1 tbsp of butter to make the dough, but the written recipe calls for 2 tbsp. I ended up using 2 tbsp because you never skimp out on butter, especially when it comes to cinnamon rolls! Thanks Natasha for another amazing recipe! This is definitely my new go-to cinnamon roll recipe! God bless!
Hi Abby, I’m so happy you loved the cinnamon rolls! Thanks for the amazing review! We divide that butter and used half to put into the dough and half to brush the tops but I agree – the more butter the merrier! 🙂
Can I make these ahead of time and keep them in my fridge until ready to bake? Im talking like 2 days in advance…
Hi Sharon, I usually don’t go longer than a day ahead so the dough doesn’t get dry, but I think that could still work well. I would suggest following these make-ahead instructions.
I bet these smell as amazing as they look! I know what we are making for this weekend!
They sure do, Julie! I hope you enjoy this recipe!