Why You’ll Love These Cinnamon Rolls:
- Soft & Pillowy—These cinnamon rolls have the ultimate fluffy texture, thanks to a well-risen, yeasted dough that bakes up light and tender. Each bite is moist and extra soft!
- Make Them the Same Day—No need to wait overnight! This recipe is designed to give you a fresh pan of cinnamon rolls in just a few hours—making them perfect for a cozy after-dinner treat or holiday brunch.
- Ultimate How-To Guide–Step-by-step instructions, ingredient notes, important tips, and more can be found below, making these cinnamon rolls easy to make for seasoned bakers and beginners alike!
Is there anything better than a warm and gooey cinnamon roll right out of the oven? I don’t think so—especially if we’re talking about my favorite made from scratch cinnamon rolls. After testing dozens upon dozens (upon dozens) of cinnamon rolls in our kitchen, I can honestly say that this is THE best cinnamon roll recipe ever. The dough is soft, pillowy, and easy to make and work with—even for yeast newbies. Plus, there’s no overnight wait required—because sometimes you just need cinnamon rolls now.
Take a couple hours out of your day and whip up a batch of these delicious cinnamon rolls. I guarantee that once you try them, you’ll be hooked! They’ll quickly become your go-to treat for holiday brunches, family gatherings, cozy nights in, and every occasion in between.
Key Ingredients
Flour: I have made these cinnamon rolls with two kinds of flour—bread flour and all-purpose flour. When made with bread flour, the rolls were drier and a bit stiffer. Using all-purpose flour led to softer, more moist, and squishier rolls—which is exactly what we’re going for. Thus, I recommend using all-purpose flour for this recipe. Specifically, I use King Arthur all-purpose flour.
Yeast: Either instant or active dry yeast will work for this recipe.
Milk: I use reduced-fat (2%) milk heated to about 110 degrees—warm enough to activate the yeast but not hot enough to kill it.
Honey: Acts as a food source for the yeast during activation.
Vanilla: My favorite vanilla extract is this one from Nielsen-Massey. In the words of Ina Garten, it’s “good” vanilla.
Maple syrup: Adds lovely maple-y flavor to the cream cheese frosting. Be sure to use 100% pure maple syrup for the best taste—not “pancake syrup”, which is typically made of artificially flavored corn syrup.
How to Make Cinnamon Rolls: Step By Step
Step 1. Add flour to the bowl of your stand mixer.
Measure and add all-purpose flour to the bowl of your stand mixer and set aside. If measuring by volume, use the spoon-and-level method to avoid adding too much flour, which can lead to dry rolls. I always measure flour by weight using this OXO scale on Amazon.
Step 2. Prep the wet ingredients.
In a small bowl, stir together the room-temperature eggs, melted butter, sugar, and salt with a fork until completely combined. Set aside.
Quick Tip: To bring eggs to room temperature quickly, place them in a bowl of warm water for a few minutes
Step 3. Activate the yeast.
In a glass measuring cup, heat one cup of milk until it reaches about 110 degrees (no higher than 115 degrees)—this instant-read thermometer on Amazon makes measuring the temp easy. Add honey to the warm milk and stir until dissolved. Then, add the yeast and stir until well incorporated, using the back of your spoon to break up any lumps.
In just a few minutes, you should see small bubbles forming on the surface of the milk—that means your yeast is active and ready to use! If you do not see any activity within 5-10 minutes, your yeast may be too old.
Why isn’t this the first step? You will know that your yeast is active within just a few minutes of mixing it into the warm milk and honey. If you allow the activated yeast to sit too long before adding it to the dough, it could lose energy and become less effective. Since it takes longer than 2-3 minutes to prep the other ingredients, it’s best to activate your yeast right before adding it to the rest of the ingredients.
Step 4. Add the wet ingredients to the flour.
Use a spoon or spatula to make a well in the flour before pouring in the egg mixture and the yeast mixture. Stir until all ingredients are just combined and a shaggy dough has formed (as seen below).
Step 5. Knead the dough using the dough hook attachment.
Using the dough hook attachment, mix the dough on low speed (I use level “2”) for about 7-8 minutes.
At the 2 to 3-minute mark—check your dough. It should be starting to pull away from the sides and form a ball. If it hasn’t, the dough may be too wet. If that’s the case, add an extra tablespoon of flour (max 2 tbsp).
Flip the dough halfway through mixing if flour is stuck at the bottom of the bowl.
Step 6. First rise (about 1 hour).
Place the dough in an oiled bowl, cover with plastic wrap (sprayed with cooking spray), and let it rise in a warm place for about an hour, or until just doubled in size. Keep an eye on the dough so it does not overproof.
Where should I place my dough to rise?
Here are some options:
- Depending on your home’s temperature, a warm corner of your kitchen may work just fine.
- Place the bowl under your range’s heat lamps. This is what I typically do, but you must keep a close eye on the dough to not overproof it. The heat lamps can sometimes be a bit too warm, causing the dough to rise very quickly.
- Some people prefer to place the dough in the oven with just the light on, or in an oven that has been heated to a very low temp and then turned off with the door a bit cracked.
- Some ovens have a dedicated proofing function or even a proofing drawer.
Step 7. Prep your filling.
With about 5-10 minutes left of the first rise, make the cinnamon roll filling. Melt butter and add in sugar and cinnamon to make a spreadable paste.
Step 8. Roll out the dough.
Now that your dough has risen, transfer it to a lightly floured surface. Using a floured rolling pin, roll the dough out into a 24″ wide by 15 ” tall rectangle, keeping the thickness even throughout. This is key to creating uniform rolls that will bake evenly.
Step 9. Add the filling and roll up the dough.
Using an offset spatula, spread the cinnamon sugar filling evenly over the dough, all the way to the edges. While it may take a bit of patience to work the filling onto every square inch of the dough, it should be fairly easy to spread. If it’s not, pop the filling into the microwave for 10-15 seconds to loosen it up.
Carefully roll the dough up lengthwise, keeping it tight but not too tight. Use a bench scraper to help you lift any parts of the dough that may be slightly stuck to your work surface. Once you’ve finished rolling, pinch the end of the dough to the rest of the log with lightly dampened fingers.
Step 10. Cut the cinnamon rolls.
The ends of your cinnamon roll log may be particularly small or lacking filling. If so, cut them off.
If you want identical-sized cinnamon rolls (or as close as you can get), get out your tape measure! I’m serious. Lay it out, measure, and map out where you will cut your rolls. Cut the log in half, then each half into two pieces to form quarters, then each quarter into three rolls—yielding 12 total cinnamon rolls.
My biggest tip for cutting cinnamon rolls… is to use a very sharp, serrated knife. If your knife is not sharp enough, you will smush the rolls and ruin the swirled pattern.
Place the rolls in a greased 9″ x 13″ baking dish or pan—I prefer a glass baking dish. Despite your best efforts, some rolls still may be slightly larger or smaller than others. In general, I recommend placing your largest rolls in the four corners of the baking dish and the smallest rolls in the center, filling in the other spots with medium-sized rolls.
Step 11. Second rise (20-30 minutes).
Cover the baking dish with plastic wrap (sprayed with cooking spray) and place in a warm place to rise for 20-30 minutes. At the end of this second rise, the rolls should be just touching—as seen below.
Preheat your oven to 375 degrees during this rise.
Step 12. Pour heavy cream over the rolls.
Heat about a third cup of heavy cream in the microwave until just warm (about 20-30 seconds) before pouring it over the rolls, paying special attention to all four edges of the pan. This keeps the rolls soft and gooey.
Step 13. Bake the cinnamon rolls.
Bake the rolls at 375 degrees for 15 minutes uncovered. Then, cover the rolls with tin foil and bake for an additional 10-14 minutes, or until the internal temperature reaches 190 degrees.
The rolls should be golden on top once done baking, as seen below.
Step 14. Make your frosting and spread it over warm rolls.
Mix the cream cheese, maple syrup, vanilla extract, and powdered sugar until well combined. Spread the frosting over the rolls while they are still warm from the oven.
Step 15. Enjoy the best cinnamon rolls you’ll ever eat.
Cover leftovers with plastic wrap and store on the counter for 2-3 days, or in the fridge for a couple days longer (although the fridge may dry them out). I like to reheat the rolls by putting them in the microwave for 20-30 seconds, or until warm and gooey again.
Important Tips For Perfect Cinnamon Rolls
1. Measure flour by weight. It prevents adding too much flour, which leads to dry rolls.
2. Use room-temperature eggs. Warm melted butter mixing with chilly eggs straight out of the fridge could lead to lumpy dough.
3. Keep an eye on the dough as it rises. The first rise should just double the dough, and the second rise should last 20-30 minutes max.
4. Focus on making your rolls the same size. Roll out the dough evenly and measure your rolls before cutting them (seriously, just use a tape measure).
5. Use your sharpest serrated knife to cut the cinnamon rolls. So you don’t smush them.
6. Heavy cream is the key to moist cinnamon rolls. It makes a huge difference! Do not skip this step.
Shop Some of My Cinnamon Roll Favorites
Shop all linked products on Amazon!
- My favorite “good” vanilla extract is this one from Nielsen-Massey.
- I use King Arthur all-purpose flour in this recipe.
- A bench scraper makes rolling the dough into a log easier.
- An ultra-sharp knife is a must-have, like this high-quality Henckels one that cuts these rolls (and tons of other things) super easily.
- I use a clear glass 9×13 baking dish for these rolls, similar to this one.
- I use the Thermapen instant-read thermometer to test the temperature of the milk before activating the yeast, as well as the temperature of the cinnamon rolls while baking.
Read on for the full recipe for the best homemade cinnamon rolls you will ever eat.
Make a batch, then leave a rating and review below to let me know how you liked them!
The Best Homemade Cinnamon Rolls Ever
Equipment (Shop on Amazon)
Ingredients
Cinnamon Roll Dough
- 4¼ cups all-purpose flour (510 g)
- 2 large room-temperature eggs
- 6 tbsp salted butter melted
- ½ cup white granulated sugar
- 1 tsp salt
- 1 cup milk
- 2½ tsp instant or active dry yeast
- 1 tbsp honey
- ⅓ cup heavy cream
- 2 tsp avocado oil or other neutral oil; to grease the bowl
Cinnamon Roll Filling
- ½ cup salted butter very softened
- 1 cup light brown sugar packed
- 2 tbsp cinnamon
Maple Cream Cheese Frosting
- 6 oz cream cheese very softened
- 6 tbsp salted butter very softened
- 2 cups powdered sugar, plus 1 tbsp
- 1 tbsp pure maple syrup
- ½ tsp vanilla extract
Instructions
- Add the flour to the bowl of your stand mixer. Set aside.4¼ cups all-purpose flour (510 g)
- In a separate bowl, add the white granulated sugar, room-temperature eggs, salt, and melted butter. Mix well with a fork and set aside.2 large room-temperature eggs, 6 tbsp salted butter, ½ cup white granulated sugar, 1 tsp salt
- Activate your yeast. In a small glass measuring cup, heat the milk in the microwave until it reaches about 110°. Add the honey and stir until dissolved. Add the yeast and stir until you don't see any large clumps. Allow the mixture to sit for a few minutes, or until the yeast activates and you see tiny bubbles forming on the surface.1 cup milk, 2½ tsp instant or active dry yeast, 1 tbsp honey
- Make a well in the flour in the bowl of your stand mixer. Pour in the egg mixture and the yeast mixture. Stir with a spoon or spatula until all ingredients are incorporated and a shaggy dough has formed. Make sure you scrape the sides and bottom of the bowl so all the flour is mixed in well.
- Knead the dough. Using the dough hook attachment, mix the dough on low speed (I use speed 2 on my KitchenAid) for 7-9 minutes. At the 2-minute mark, the dough should be starting to pull away from the sides of the bowl to form a ball. If it is not, the dough may be too wet. Add 1 extra tbsp of flour (maximum 2 tbsp), after which you should see the dough start to pull away from the sides.
- First rise. Place the dough into a greased bowl (I use about 2 tsp avocado oil to grease the bowl) and cover with plastic wrap that has been sprayed with cooking spray. Put the bowl in a warm place and allow the dough to rise until just doubled (about 1 hour).2 tsp avocado oil
- Make the filling while the dough is rising. Mix the very softened butter (nearly melted) with the brown sugar and cinnamon in a small bowl. It should form a spreadable paste. Set aside.½ cup salted butter, 1 cup light brown sugar, 2 tbsp cinnamon
- On a lightly floured surface, use a floured rolling pin to roll the dough into a rectangle measuring approximately 24" wide by 15" high, focusing on maintaining an even thickness. Spread the filling evenly over the entire surface of the dough using an offset spatula. Note: If your filling is not easily spreadable, microwave it for 10-15 seconds, or until it reaches a thin enough consistency to spread easily with the offset spatula.
- Roll up the dough lengthwise to form a log. If the ends of the log are small or lacking filling, cut them off. Cut the remaining log into 12 equal-sized cinnamon rolls using a very sharp serrated knife. Place the rolls in a sprayed 9" x 13" baking dish or pan.
- Second rise. Cover the pan of rolls with plastic wrap (sprayed with cooking spray) and place them in a warm place to rise for 20-30 minutes. Preheat your oven to 375°.
- Heat heavy cream in the microwave for 20-30 seconds, or until it's just barely warm. Pour or spoon the heavy cream over the cinnamon rolls and along all four edges of the pan/dish.⅓ cup heavy cream
- Bake the cinnamon rolls uncovered for 15 minutes at 375°. Then, cover the pan with tin foil and bake for another 10-14 minutes at 375°, or until the rolls are golden and their internal temperature is about 190°-195°.
- Make the frosting. Mix together softened cream cheese, softened butter, powdered sugar, vanilla extract, and maple syrup in a medium bowl until well combined.6 oz cream cheese, 6 tbsp salted butter, 2 cups powdered sugar, plus 1 tbsp, 1 tbsp pure maple syrup, ½ tsp vanilla extract
- Spread the frosting over the cinnamon rolls while they are still warm from the oven. Enjoy!
Notes from the Happy To Be Here Kitchen
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