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 think my cinnamon rolls turned out dry because the instructions didn’t call to add butter and I saw after that it should have gone in to the cinnamon Suger filling and there wasn’t enough butter do they didn’t turn out soft
Are there any adjustments needed for high altitude (7000 ft)? I want to make these on our vacation in the mountains this summer.
Hi Victoria, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
I made these for the first time today, OMG are they so yummy. I love your recipes and videos. I wish I knew how to post a picture.
Hi Michelle! Thank you, I’m so glad you enjoyed this recipe. You can post a picture on Instagram or Facebook and tag #NatashasKitchen
I made These this morning & they turned out delicious. I did 1/4 tsp of kosher salt in the frosting & in the dough, I added the salt after I already started incorporating the dough so it doesn’t interfere with the yeast or sugar when mixing. Also, I didn’t Have a thermometer so I used My finger to make sure the milk was the right temp. I’m in high altitude 5,280 feet & these were perfect at 18-20 minutes 350 degrees. Also, I added a 1 tbs of fresh squeezed lemon juice to the icing just for an extra kick. I also did a dark brown sugar mixture with the cinnamon instead of granulated. Thanks Natasha. This will be my go to recipe!
Hi Mia, thanks for sharing detailed feedback with us, we appreciate the info a lot! I’m glad you enjoyed the recipe.
These cinnamon rolls are to die for btw. I brought these cinnamon rolls to my husband’s family reunion and his extended family loved me for them. Am I able to make mini cinnamon rolls with this recipe? Thanks for the amazing recipe. Your apple pie recipe is my husband’s favorite too!!
That’s just awesome! Thank you for sharing your wonderful review, Tatyana,! I haven’t tried making these mini but I imagine that may work, If you experiment, let me know how you liked the recipe
These are amazing!! 😃 and so simple. I used caramel icing instead of cream cheese icing. Ohh so yummy!!!☺️
Wonderful! So glad you enjoyed this recipe.
Fantastic , came out just the way yours did, the wife and i love your resapese
Thank you, Bud! So glad you both enjoyed this recipe.
Can I make this dough the night before? I won’t have a ton of time in the morning. I want to just roll and bake. How could I do this?
Hi Jen, I recommend our Overnight Cinnamon Rolls if you’re looking to make them ahead.
Natasha, why were my cinnamon rolls really really dry? This was like sand desert dry. I tried taking a bite and I had to take like 4-5 sips of milk before swallowing ONE BITE. Glaze was the only good thing, I wont be making this again at all.
Also, I didn’t over proof my dough at all. There’s another reason why this didnt turn out correct. help me.
Hi Vanessa, did you make any substitutions? I would look over the recipe to make sure you didn’t miss anything. Also, be sure that you are measuring your wet/dry ingredients correctly. You could have used too much flour. Visit this tutorial how to measure ingredients. I hope you give this another try sometime, it has great reviews.
THANKS…Another great recipe! We’ll be making these again for Easter. My 2 favorites when I’m cooking: Natasha’s Kitchen ❤️recipes & this Jesus Cafe playlist.
Aww, that’s the best! Thank you so much for sharing that with me!
Hi Natasha
My children love the cinnamon rolls I always make for them thanks for your recipes and more I
Enjoyed them so much..God bless you and your family..
That is the best when kids love what we moms make. That’s so great!
What kind of mixing bowls do you use? I really like them. Also where do you buy them?
Hello Eileen, You can find the kitchen tools that I use here on my Amazon affiliate shop.
Hey Natasha! I want to thank you for your amazing recipes and videos! I never dared to step into the kitchen but with your explanations I feel so confident and have made Plov, Strawberry cake and now these rolls! Came out perfect and super delicious!
Thanks for sharing that with us, I’m happy to know that my recipes were a huge help to you!
I tried making these again today, and it was a huge success! I added some spices to the dough and I browned the butter and used brown sugar for the filling! Will definitely keep this recipe!
Thank you for sharing your lovely review, Emily! I’m so glad you enjoyed it!
Simply the best I’ve ever made, and I’ve tried numerous recipes. These are better than Ikea’s and St-Cinnamons. The only thing I did differently was omit the cream cheese and just use a 1 c to 2.5 c ratio of powdered sugar instead (and vanilla) since I didn’t have any cream cheese (I prefer a straight up buttery taste anyway). I had no problem making them rise super huge with the oven method and they stayed soft. Will be making these again and again. Thanks Natasha!
Wonderful to hear! I’m so happy you enjoy this recipe!
Cooking is a hobby that I love but I have never had luck with yeast baking. I love your recipes so decided to give it a try. Happy to say it was a success! Thank you for the great recipes! You are awesome and helped me overcome the area I have struggled with in the past.
I’m so glad this was a success, Jonnie! Thank you for sharing your awesome review with me!
I made these Cinnamon rolls for the first time after making many other recipes and by far these are the best. They are so fluffy and soft. They are not too crispy and they are not dense at all. I did not put the extra butter ontop before baking but it did not make a difference. THANKS Natasha!
Hi Emilia, that’s such awesome feedback. Love it! Thank you for sharing that with us.
Can i use the kitchenaid mixer to knead the dough? if so how many minutes
Hi Narissa, You can definitely make it easier by kneading in the stand mixer. We have instructions in our overnight cinnamon rolls on how to knead in the mixer.
If I don’t have instant yeast, can I still use regular yeast and let it proof before starting putting it in the mixture?
Hi Emily, I recommend using Instant or Rapid Rise Yeast which is a fast-acting and quick-rising yeast. It speeds up the process.
I dont know if I already left a review but I have been making these for ever now and my family is so happy every time. I have to wake up early so they get woken up by the lovely smell. I don’t think I made one single recipe on your blog that my family didn’t like. Everything is delicious and super easy to make. You are definitely my go to girl, when the question ” what do I cook today” arises
Hello Kristina, thanks so much for sharing that with us. That is so inspiring for us, we appreciate it!
After cooking and topping with the icing, for how long can the cinammon rolls can be outside or they need to be refrigerated right away?
I’m wondering the same. How long can they stay at room temp after cooking, and how long are they good for on the counter/refrigerated.
I’m patiently waiting the last 15 minutes before spreading on the frosting. They smell heavenly. I’ve made them many times before and every single time they turn out scrumptious. To change things up a bit, today I decided to add some orange zest and a tablespoon of fresh squeezed orange juice to the frosting glaze. Ohhhh I just can’t wait to have a bite.
I bet it smells fantastic in your home right now! Thank you so much for sharing that great review with me, Yana!