The Best Cinnamon Rolls Ever

There’s nothing quite like the smell of freshly baked cinnamon rolls filling my kitchen. This recipe gives me everything I want in a cinnamon roll: soft, pillowy bread, a buttery cinnamon-sugar swirl, and a silky cream cheese frosting that melts right into the rolls. These are my go-to whenever I crave comfort baking, and they always turn out bakery-worthy.

Why You’ll Love This Recipe

I love how soft and tender the dough turns out—it feels like biting into a cloud. The filling has just the right balance of sweetness and cinnamon spice, and the cream cheese frosting brings a tangy richness that ties everything together. What really seals the deal for me is that the recipe is simple, doesn’t need fancy equipment, and can be made in just a few steps. I never feel stressed making these, and they always impress my family and friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough:

• Whole milk

• Active dry yeast (or instant yeast)

• Granulated sugar

• All-purpose flour

• Large eggs, room temperature

• Salt

• Unsalted butter, room temperature

Filling:

• Unsalted butter, softened

• Light brown sugar, packed

• Cinnamon powder

• Salt

Assembly & baking:

• Heavy cream, room temperature

Cream cheese icing:

• Cream cheese, room temperature

• Unsalted butter, room temperature

• Heavy cream

• Icing sugar

Directions

1. Warm the milk and mix it with yeast. Let it sit until foamy.

2. Add sugar, flour, eggs, salt, and butter, then bring everything together into a sticky dough. Knead by hand for about 15 minutes or with a stand mixer for 7–10 minutes until smooth and stretchy.

3. Let the dough rise in a covered bowl until doubled in size.

4. While it rises, make the filling by mixing butter, sugar, cinnamon, and salt into a spreadable paste.

5. Roll the dough into a rectangle, spread the filling evenly, and cut into strips. Roll each strip into a neat spiral and arrange in a baking pan.

6. Let the rolls rise again until puffy.

7. Pour heavy cream over the risen rolls before baking.

8. Bake at 350°F until lightly golden.

9. Whisk the icing ingredients and spread generously over warm rolls.

10. Serve and enjoy immediately!

Servings and timing

This recipe makes 12 cinnamon rolls. Prep time takes about 45 minutes, plus 2 hours for rising. Baking time is around 22–25 minutes. In total, I plan for just over 3 hours from start to finish.

Variations

I like to switch things up sometimes by adding chopped pecans or walnuts to the filling for a nutty crunch. A drizzle of caramel sauce makes them extra indulgent. If I want a fruity touch, I fold in raisins or even blueberries before rolling. For a festive spin, I sometimes add a pinch of cardamom or nutmeg to the cinnamon sugar.

Storage/Reheating

I keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate them for 4–5 days. To reheat, I pop a roll in the microwave for 15–20 seconds—it brings back the soft, gooey texture. If I want to keep them longer, I freeze the baked rolls without frosting, then thaw and warm them before icing.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can. Instant yeast doesn’t need to be proofed in warm milk, but I usually still do it to make sure it’s active.

Can I make the dough ahead of time?

I can prepare the rolls up to the second rise, cover the pan, and refrigerate overnight. The next day, I let them come to room temperature and rise fully before baking.

Can I substitute the eggs?

Yes, I’ve found that using ¼ cup of yogurt per egg works as a great replacement.

Why do I pour heavy cream before baking?

The cream seeps into the rolls as they bake, making them extra soft, gooey, and bakery-style. I think it’s the secret to their texture.

Can I use bread flour instead of all-purpose?

Yes, I can, and it makes the rolls slightly chewier. I personally prefer all-purpose for that classic soft bite, but bread flour works just fine.

Conclusion

Every time I bake these cinnamon rolls, I’m reminded why they’re my all-time favorite. They’re soft, rich, sweet but balanced, and absolutely irresistible fresh out of the oven. Whether I make them for a weekend breakfast, a holiday brunch, or just because I’m craving something cozy, they always hit the spot. Once I tried this recipe, I never looked back—it’s my forever cinnamon roll recipe.

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