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 accidentally skipped the butter in the dough.what can I do? I dont what will this turn out later..huhu
We love the more butter the better, they may be a little dryer. 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!
The ONLY thing good about this recipe was the frosting! The cinnamon rolls were dry and not sweet at all and didn’t rise. Tasted like baked raw dough. Would not recommend this recipe!
I’m sorry to hear that Brenda, I have not had that experience. Was anything altered in the recipe by chance? I’m more than happy to troubleshoot since this recipe is favored by our readers that have tried it.
I just made these tonight and they were delicious and very moist. My buns had no problem rising. I think your yeast was expired or your milk was too hot when you put the yeast in – I’ve done that before! The sweetness is just a preference because I wouldn’t like it any sweeter 🙈
Hi Natasha! It’s ok to use the wheat flour instead of AP flour? It’s there need to adjust?
Hi Maria, I haven’t had anyone report using wheat flour for these yet. If you experiment, please let me know how it goes since others may have the same question!
I tried this recipe with whole wheat flour instead of all purpose flour. It turned out really good. The rolls were still soft and fluffy. Note that I only changed the flour, nothing else. I kept all the ratios exactly as recommended by Natasha. Thank you very much Natasha! I loved these rolls, so easy to make and tastes heavenly! I also tweaked the frosting a bit. I used half maple syrup and half powdered sugar because I just love maple.
Thank you so much for sharing that with me. Our readers will find this helpful.
I have been told by the beneficiaries of my endeavors that I am a pretty good baker/cook! It’s my therapy! I have a fear of yeast and homemade pie crust. There is a beautiful looking batch of cinnamon rolls proofing in the oven and making Tefteli for dinner. Thank you for your recipes and videos. They give me confidence to try new things.
Thank you Tammy. I hope you give this recipe a try!
These are great.
Back in the 50s and 60s we used to get large 5″ sweet rolls. In particular raisin snails. I think they had cardamom in the ingredients. Any chance you can come up with a recipe for raisin snails. I would like to use your topping.
Thank you
Hi Dave, I don’t have a recipe for raisin snails but hopefully, I can do one in the future. Thanks for your suggestion!
I made these and they are delicious. I was surprised that they came out looking just like yours since I am not always successful with flour and yeast. I love watching your videos; they are a real time help.
I’m so glad that worked for you Katherine! Thank you for that amazing feedback!
What if you’re yeast isn’t rapid rise?
Hi Mell, 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!
HI! What if I let these rise longer than 30 minutes in the baking dish before cooking?
I wouldn’t leave it out for too long but it should work. How long are you thinking Jordan?
I was thinking between 40-60 minutes. I was looking at the tips your provided and I guess if I am not going to bake after 30 minutes I should proof on top of the stove or counter for an hour?
Hi Jordan, yes you are correct. It would be fine at room temperature for about an hour. It depends on your room temperature and the temperature of your surface. You just don’t want these to overpoof or they can get dry when baked.
I only have active dry yeast. What changes will this have on the recipe?
Thanks!
Hi Freddy, 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!
Hey Natasha I love your cooking ideas,you help to share ideas so much more ideal,I hope you can one day tell me how you made your own book on your recipes and how did you get an author for your book,I love your cooking,it’s so healthy.well talk to soon,your favorite fan sandy
Thank you for that wonderful compliment, Sandra! We are planning on a book! I can’t wait to share more with you all.
Наташа
you are amazing girl ( your mom must be very proud of you) , I make a lot of your recipes because they are easy and fast , and I love your funny videos .
Thank you.
Thank you for the compliment for the kind words Moria. Enjoy cooking and baking!
Very fluffy and beautiful outcome. I’m thinking that some of the low reviews might have to do with how they proofed their dough and if the ones that made the recipe are living in higher altitudes as this can contribute to poor proofing dough. Great recipe.
I’m so glad you enjoyed that, Marion!
Hey 🙂 please can you tell me in grams how much is 6 tbsp of butter.
I’m from Romania and it’s hard for me to measure correctly your amazing cinnamon roles.
Thank you very much for your answer!
Have a great day!
Hi, 1 stick of butter is 8 Tbsp and 113 grams. So 6 Tbsp is 85 grams.
These are over-the-top!! On a whim I sprinkled in 1/3rd of a package of dry vanilla pudding to the flour…it took us to puddin’ heaven
That’s so great! I’m so glad you enjoyed this recipe!
These are fantastic! Very easy to make, not to sweet which in my mind is perfect.
These are mean’t have with your coffee or as a runner up glass of milk
I’m so glad you enjoyed that Dave!
How much is 4 Oz of cream cheese in grams please
Hi Jill. 113.4 g cream cheese softened. You can view the ingredients in grams but going to the recipe in my blog, click “Jump to Recipe and click “Metrics”
Made these today, they are amazing, another recipe of yours I love.
Thank you for that wonderful review!
Hi Natasha! I made your cinnamon rolls tonight and they were divine! Best I’ve ever made and I’ve tried many recipes over the years!
That’s so great! It sounds like you have a new favorite, Monica!
OMG! Just made these! So easy and so good! Never buying cinnamon rolls again!
Love it! Thanks for your excellent review!
Dear Any substitute for egg…N it’s measurement for this recipe …
Hi Shelly, I have only made this dough with the egg so I’m not sure if the dough would turn out without it. The egg helps the dough to rise as well as tenderizes the crumb and makes it moister.
Hi Natasha, could I refrigerate after they are made but before the second rise the night before I bake them?
Hi Janice, it can be done but I have found that using active dry yeast works best for make-ahead cinnamon rolls. Here is our tutorial for overnight cinnamon rolls which should help.
Hi Natasha, can I leave out the egg?
Hi Debra, I have only made this dough with the egg so I’m not sure if the dough would turn out without it. The egg helps the dough to rise as well as tenderizes the crumb and makes it moister.
Natasha, I am a professional baker, the egg is not essential in cinnamon roll dough
Natasha – I used your recipe for creamy mashed potatoes. Oh my goodness! Everyone raves that they were to best mashed potatoes they had ever tasted!! Thank you. Linda
That’s so great! It sounds like you have a new favorite recipe, Linda!
I couldn’t find the link for the thermometer 🙁 can u tell me the name
HI Dorothy, here is the instant-read thermometer we use.