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
If I only want to bake part of these now, can some go in the freezer to bake later? And if so, at which step would you freeze them?
Hi Verna, I honestly have not tried freezing 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
Hi,
Can I know what does cup of milk equal?
Everyone has different size of cups.
I think it is better for liquids to mention in ml
Thanks
Hi Noora, if you click on the word “Metric” in the recipe card, you will see metric measurements. I hope that helps!
unforetunately not our favorite recipe.
Thank you for that feedback ko. Was there anything I can help troubleshoot or provide tips on?
I’m really surprised. I’m a long time baker and this was the best recipe I’ve made for cinnamon buns.
That’s so great Sophia! It sounds like you have a new favorite!
This recipe is wonderful and easy! I substituted white sugar for brown sugar. Thanks so much for this recipe I love also it’s not overly sweet but the dough is fluffy.
Nice info, thank you for sharing that with us. I appreciate your great review!
made it last week, was craving for cinnamon rolls for a while. Tried 2 different receipe, and yours turned out to be the best one. didnt put the frosting though, thanks for these delicious treats. Can you advise a recipe using Coconut flour..thanks
Hi Ana, I have not tested that with coconut flour to advise. If you experiment, please let me know how you like that.
Really trying to concentrate on the recipe and not goof anything up, but there are so many pop up ads going on, I just can’t seem to follow, sorry.
Just thought you’d like to know.
Hi Jake, thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. I appreciate your feedback and I hope you love every recipe you try.
I clicked on the print button and it opened a new tab with just the recipe. When the print box popped up, I just clicked cancel and still have the “clean” recipe version to read. (I’m using Firefox browser)
Hi Sharon, have you tried using chrome?
Made the cinnamon rolls. If I made them again I would like a sweeter dough and I would use brown sugar instead of white for the filling.
Thank you for sharing that feedback with us, Kathy!
I have made these twice now and both times they have turned out great, and my family loves them.
I will be trying the other recipe with Active Dry Yeast as I can not find Instant Yeast anywhere these days.
Thanks for the great easy recipe.
You’re welcome! I’m so glad you’re enjoying our recipes!
Hello,
Does it have to be instant yeast ?
can i use regular yeast
Hi Lori, 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!
The best recipe I’v ever made
That’s so great! It sounds like you have a new favorite!
Recipe calls for 2T butter, melted. However in directions it says to add 1T butter? Which is it?
Never mind, I just reread the recipe. I’ll let you know how they turn out!
Hi Sue, we use 1 Tbsp of butter in step one ” 1 Tbsp melted butter and 1/2 tsp salt.” and the other 1 Tbsp of butter in step #6 “Brush tops with 1 Tbsp melted butter and bake” I hope that helps!
If your rolls didn’t come out well, you definitely did something wrong. This is the best cinnamon recipe on the internet yet!!! Perfect everytime, and definitely better than Cinnabon i’ll say!
Thanks Natasha…all the way from Zimbabwe!!
What a great compliment. Thank you so much for your kind words, I appreciate it!
Hi Natasha. So I’ve made this recipe twice but for some reason every time I make the dough it doesn’t come together and is too dry so I add warm milk to fix it up. Do you know why it may be doing that? Also how do achieve a rolled out dough with an even thickness throughout and an actual rectangle? I end up getting like 9 good thick pieces and 3 that are small.
Hi Sumaya, it sounds like you might be using too much flour. I suggest following the instructions on how we measure wet and dry ingredients so you aren’t getting too much flour. Also, it really helps to square off the edges of the dough before spreading butter over the top, then it rolls up more evenly. Also, it’s a good idea to make little score marks across the dough so you can visualize easier where to cut.
I noticed when I made them the second time it was dry before I even added the full three cups but they still came out good when I added milk. I’m actually making them for a third time for a friend today and want to make sure they’re perfect. Otherwise I absolutely love this recipe I always thought cinnamon buns were too hard to make but this is a very straight forward and easy recipe to follow!
Hi Natasha. I love your recipes! I had an issue with the dough for the cinnamon rolls. My oven won’t go below 170 degrees. We put the bowl on the warm zone on the stove but weren’t sure how high to put it. What do you suggest? Thanks!
Never mind. I just saw that it says you can leave it at room temperature for an hour.
I was ready to respond with that. I hope you loved this recipe Kim!
Can i use bread flour instead of ap flour?
Hello Moun, I haven’t had anyone report using bread flour for these yet. If you experiment, please let me know how it goes since others may have the same question!
Fantastic rolls! So difficult hold myself and not eat all of them in one day. It same good after freezing.
Thank you for your great review, Tatiana. Glad you enjoyed it!
I loved them!!!
I am from Mexico and I found your recipe on Facebook. I do not regret giving it play.
Thank you.
I love it! Thank you for your great feedback, I am so happy that you loved this recipe!
I made it tonight and I also first time to try your recipe!!! it was easy and OMG so delicious!!!! my family LOVE IT!!!! Thank you so much Natasha!!! I will definitely try your another recipes too
I’m so glad you enjoyed that, Rika! Thank you for that great review.
Hi Natasha,
Somewhere in the recipe can I add walnuts or pecans,
Please reply
Joe
Hi Joe, I have not tested that with any nuts in the rolls. One of our readers wrote adding crushing walnuts to the frosting. I hope that helps.
Hi Natasha,
Thanks for the recipe.
Can i use fresh yeast, and if so how much ?
Hi Adele, I haven’t tested this with fresh yeast so I can’t speak to that, but this article that I found on converting instant yeast to fresh may help
Thank you Natasha. I made the recipe with fresh yeast. I used half a cube. It was perfect and so delicious.
I am gonna give it a try
Thank you
Sounds good! Please share with us how it goes.
OMG! These rolls are the best! So soft and fluffy, with the right amount of butter, sugar, cinnamon and icing. I bake a lot of breads and tortes, but never made cinnamon rolls. This is the perfect recipe and it’s easy to make.
Don’t deviate from the recipe, as in don’t add or subtract anything. The result is something amazing.
Thank you Natasha. Your recipes are always awesome.
Hi Sophia, thank you so much for your great feedback! I love it that you followed the recipe religiously thus getting a good result. I hope you enjoy every recipe that you try!
Hi Natasha.
My cinnamon buns turned out great, but I left them in my baking dish to cool now the bottoms are rock hard. Any suggestions for next time? Or how can I soften them up. Louise from Ontario
Hi Louise, it sounds like maybe the cinnamon rolls were in the oven too long or too close to the burner? I would suggest baking in the center of the oven and make sure the oven is not on convection mode which will bake faster and hotter. If your oven runs hot, try taking the cinnamon rolls out sooner and take them out right away without letting them rest in a hot oven. I hope that helps.
I dont have rapid yeast. Will regular yeast work??
Khalia*
Hi Khalia, 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!