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
Hi Natasha!!
I want to make these cinnamon rolls but my only problem is the arthritis in my hands. Can I use my mixer with the dough handle to do the knead the dough? And how long would I let it mix? I love your recipes and your videos!!!
Hi Judith, Oh I’m sorry to hear that about your hands. 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.
Hey I was looking for the link to the thermometer you used to test the temperature of your milk ?thanks,
Nancy
Hi Nancy, here is the instant-read thermometer that we love.
Hi Natasha
i made these the other night with my 3 yo grand daughter turned out absolutely fantastic we will be making them again for sure we actually put some crushed wall nuts on half of the frosting wow cheers John
That’s a great idea! Thank you for that wonderful feedback, John!
Narasha, can these cinnamon rolls serve be made with gluten free flour mnk & still get nice soft rolls?
Hi Betsy, 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!
Hi Natasha,
So I decided to make your cinnamon rolls today instead of my normal recipe. They are dry to me. I didn’t substitute any of the ingredients and followed exactly how the recipe called. The dough proofed beautifully both times. I just find them to be dry. The cream cheese frosting is divine and I will use it again. I will try making the cinnamon rolls again because I like to see if it comes out different the next time around. I’ll keep you posted.
Hi Kristen, with any cinnamon rolls recipe, it’s super important to not over-bake or they will be dry. It may be that your oven runs hot, so I would recommend taking them out 3-5 minutes sooner and it will make all the difference. Also, make sure not to let them overproof – if they rise too much at the last rise, they can end up a little dry. I hope that helps for next time!
Hi nataša
Just using your cinnamon roll recipe and was wondering while I wait for the rolls to cool can I leave the icing I. The fridge it won’t harden
Hi Diana, the icing will firm up a little in the refrigerator. It’s best to put it on when it’s at room temperature. It will spread easier if the frosting is not chilled.
This is the first dessert well like actuall dessert that I had made and it is the best and I love making them they are the best
I’m so glad you enjoyed it, Monica!
I’m so glad to hear it! Thank you for that great review.
Wow love this cinnamon recipe.
I’m so happy you’ve enjoyed this recipe! Thank you for sharing that with us.
Hi Natasha! I tried your cinnamon roll and I was happy! It didn’t look like yours so perfect. But it is moist and so good! Thanks for sharing all your recipes! I’m your fan:-)
You’re welcome, Michelle! Thank you for that awesome feedback.
What did i do wrong they were dry
Hi Shaunte, I would love to help you troubleshoot that – were any substitutions made in the recipe? Dry is usually due to over-baking but it could also be ingredient substitutions or changes.
This recipe looks AMAZING (as do all your recipes!) Would love to hear if anyone has attempted to freeze these, them set them out to rise for baking. I would love to have some in the freezer for when the urge strikes!
Love you Natasha!
Hi Patricia, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Delicious melt in your mouth. Yum
I’m so glad you enjoyed it!!
Hi Natasha,
Can i put this on the freezer? I mean the cinnamon after proofing?
Hi May, I honestly have not tried baking these. I am guessing they can be frozen before that last rising time, then thawed in the fridge overnight, then brought to room temperature and allowed to let rise for that last rise before baking. If you test that out, please let me know how it goes.
Natasha,
When I was much younger, my dad took me to a restaurant in Washington, D.C. that served Rum Buns. Do you have a recipe that would be similar?
Hi Nona, I have not tried that! We have cinnamon rolls and other bun recipes. Thank you so much for sharing that with me.
These rolls are soft, buttery, and just plain delicious!!!! I like to try recipes from many people until I like something very much and keep that recipe forever. This is my to give recipe from now on.
That’s so great! It sounds like you have a new favorite!
Natasha, you need your own show on the Food Network. You are such a natural on camera and your recipes are winners!! Your husband would have to be in on the editing because he is a wonderful addition to the presentation.
I’m so inspired reading your review, CLaudia. Thank you!
Omg another amazing desert my family loved it so easy to make it on first try better than any Cinnabon thank you for all videos and explanations I look forward to baking now. Thank you Tatjana
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, I just love your cinnamon roll recipe, which their proofing right now. Can’t wait to sink my teeth into them. After I frost the cinnamon roll do they need to be refrigerated because of the cream cheese. Thank p.s. love your video. Lol
Hi Janat! I’m so glad you liked that! Since there is cream cheese we do store it in the fridge.
Natasha,
These are really perfect. Wonderful. We made them today on 10-13-2019, and my wife said that this is her GO TO RECIPE now for cinnamon rolls. Even very easy she said.
However, I loved it but didn’t like (no more didn’t prefer) the cream cheese icing. Do you have a recipe for the more normal icing that is always on CRs? It’s like a white icing. I am going to get her to find that one and use it.
Yet, the icing is perfect and very good, even I think it is tasty … just my preference is (maybe) just simple white icing.
Any ideas would help? Maybe, even suggest that some people like the typical icing in end of recipe.
Thanks. Your new loyal subbers …
Hi David, I’m so glad you loved the cinnamon rolls. I think you would love the maple glaze on our classic cinnamon rolls.
Hello Natasha, I just made this beautiful cinnamon rolls, they smell and taste it delicious, also the fosting is so simple but sooo good, I love all your recipes
I’m so glad you enjoyed that, Tatiana! That’s so great!
can I use 00 flour. if so how?
I love all of your recipes hope you are having a good day.
Hi Mia, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
would you be able to estimate the 00 flour measurements?
Just made these and the rolls came out so light and tender. Delicious.
I’m so happy you enjoyed that, Natalie! Thank you for sharing that great review with me.
These were delicious. So soft and puffy
I’m so happy you enjoyed that. Thank you for sharing that with us!