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This is the Best Recipe for Cinnamon Rolls
If you’re hoping to make the BEST homemade cinnamon rolls, you’re in the right place! But don’t just take my word for it – trust the 3.9 MILLION people (and counting) who have loved it.
Included in this recipe you’ll find my troubleshooting guide that will help you confidently bake the best cinnamon rolls you have ever had in your life! Light, fluffy, perfectly filled and evenly baked, these cinnamon rolls from scratch will absolutely change the way you think about dessert for breakfast.
I have made these every year for my family’s Christmas morning breakfast and along the way I’ve worked out all of the typical kinks that come with cinnamon rolls. Like how to prep them ahead of time so you don’t have to wake up before dawn to have these warm & gooey delights on your breakfast table. I’ve also cracked the code to ensuring the insides of your homemade cinnamon rolls are fluffy and NOT doughy without burning the tops! Here’s the secrete: when your rolls look golden brown, just make sure the internal temperature is 200° – if it’s not quite there yet, don’t fret! Just cover the tops with tin foil and pop them back in the oven for a few more minutes. Hello, perfectly baked cinnamon rolls from scratch!
Homemade Cinnamon Roll Ingredients
Dough
- Milk – You can use whatever type of milk you’d like, I typically use 2% because that is what I have on hand.
- Salted butter, cold – Yes! Keep the butter cold. And while you technically can use unsalted butter, I always use salted!
- Dry, active yeast
- Warm water
- Granulated sugar, divided
- Salt
- Eggs
- Flour – I use regular all-purpose flour here!
Filling
- Salted butter, melted – Again, salted butter! You could use unsalted and add a pinch of salt to the mixture, if needed.
- Brown sugar, packed – I like to use light brown sugar but dark would work as well!
- Cinnamon
Icing
- Salted butter, room temperature
- Powdered sugar
- Vanilla – I like to use clear vanilla because it will make your frosting bright white instead of being kind of murky.
- Heavy cream – You can substitute regular milk here, if desired. You will just need significantly less.
How to make Homemade Cinnamon Rolls
- Microwave the milk until it’s nearly boiling, which typically takes about 1-2 minutes.
- Place a cold stick of butter into the hot milk, allowing it to melt. Stir the mixture and let it cool until it reaches an almost room temperature.
- In a separate bowl, combine warm water, yeast, and 1/2 tsp of sugar. Allow the yeast to activate while the milk is cooling. Look for a bubbly appearance, indicating that the yeast is alive.
- Pour the now room temperature milk and the activated yeast mixture into the bowl of a stand mixer.
- Add 3 cups of flour and briefly mix the ingredients together.
- Incorporate the remaining 1/4 cup sugar, salt, and eggs. Mix until the ingredients are well combined.
- Add an additional 3 cups of flour and mix slowly until combined. Gradually introduce the last cup of flour; the resulting dough will be quite tacky.
- Cover the bowl with plastic wrap and allow the dough to rise for 1 hour or until it has doubled in size.
- Turn the risen dough out onto a floured surface and gently roll it into a large rectangle, approximately 12 inches by 24 inches.
- Brush the dough with melted butter, then sprinkle brown sugar and cinnamon on top. Ensure there’s an inch strip at the top left bare; this will be used to seal the roll and prevent unwinding during baking.
- Use a rolling pin to press the filling into the dough.
- Use a pizza cutter to cut the dough into strips. For large rolls, cut into 12 two inch strips and arrange in a greased 9×13 pan. For thinner rolls, cut into 24 one inch strips and arrange in a greased cookie sheet (half sheet, 18”x13”).
- After shaping the cinnamon rolls, cover the pan with plastic wrap and allow them to rise for an additional 30 minutes.
- Preheat the oven to 375°F (190°C) during the last stages of the rolls’ second rise.
- Bake the cinnamon rolls at 375°F for 15-20 minutes or until they are golden brown and the internal temperature of the rolls reach 200°. If the rolls are golden on top and still underbaked inside, place a piece of tin foil over the rolls to prevent further browning.
- For the Vanilla Buttercream Icing, start by creaming the butter until it’s smooth.
- Alternate the addition of the remaining frosting ingredients, incorporating one cup of powdered sugar at a time and then adding liquid until all ingredients are used. Add the liquid gradually until you reach your desired consistency.
- Mix the icing on low speed until it becomes smooth and creamy.
- Frost the still warm cinnamon rolls and enjoy!
How long to bake Cinnamon Rolls from Scratch
You’ll bake these scratch-made cinnamon rolls for 25-30 minutes or until they are golden brown and the internal temperature of the rolls reach 200°.
How to serve this Recipe for Cinnamon Rolls
This recipe for cinnamon rolls is best served warm! I recommend frosting and plating immediately for the ultimate enjoyment.
What is the Best Icing for Cinnamon Rolls?
I LOVE topping these cinnamon rolls with vanilla buttercream icing (outlined in this recipe). But if you’d like to further enhance these, you could try making my brown butter frosting (yum)!
Storing Homemade Cinnamon Rolls
Store your frosted cinnamon rolls in an airtight container for up to 3 days in the refrigerator. Note: the longer they are in the fridge, the more they will lose moisture!
How long do Cinnamon Rolls last?
In my house? Not very long. I kid – while I recommend serving these cinnamon rolls immediately, you can store and serve for up to 2 days.
Can you freeze Cinnamon Rolls?
Yes! You can. I recommend placing your completed cinnamon rolls on a sheet pan and freezing for about an hour until they are hard. Then, place your rolls in a freezer bag and freeze for up to 3 months!
Homemade Cinnamon Rolls Recipe FAQs
Why are my cinnamon rolls not light and fluffy?
Your cinnamon rolls may have a dense texture if you overmixed / overshaped the dough or you did not let them rise long enough.
Why do my cinnamon rolls taste doughy?
Make sure your cinnamon rolls have an internal temperature of 200°. If the rolls are golden on top and still underbaked inside, place a piece of tin foil over the rolls to prevent further browning. This will make sure your cinnamon rolls are completely cooked and not doughy inside!
What pan is best for baking cinnamon rolls?
I like to use a 9×13 pan!
More Recipes to Love:
BEST Homemade Cinnamon Rolls
Ingredients
Dough
- 2 cups milk
- 1/2 cup salted butter, cold
- 2 tbsp dry, active yeast
- 1/2 cup warm water
- 1/4 cup + 1/2 tsp granulated sugar, divided
- 1 tbsp salt
- 3 eggs
- 6-7 cups all-purpose flour
Filling
- 4 tbsp salted butter, melted
- 1 1/2 cups brown sugar, packed
- 4 tsp cinnamon
Vanilla Buttercream Icing
- 1/2 cup salted butter, room temperature
- 3 cups powdered sugar
- 2 tsp vanilla, I like to use clear vanilla
- 1/4-1/2 cup heavy cream
Instructions
- Microwave the milk until it's nearly boiling, which typically takes about 1-2 minutes.
- Place a cold stick of butter into the hot milk, allowing it to melt. Stir the mixture and let it cool until it reaches an almost room temperature.
- In a separate bowl, combine warm water, yeast, and 1/2 tsp of sugar. Allow the yeast to activate while the milk is cooling. Look for a bubbly appearance, indicating that the yeast is alive.
- Pour the now room temperature milk and the activated yeast mixture into the bowl of a stand mixer.
- Add 3 cups of flour and briefly mix the ingredients together.Incorporate the remaining 1/4 cup sugar, salt, and eggs. Mix until the ingredients are well combined.
- Add an additional 3 cups of flour and mix slowly until combined. Gradually introduce the last cup of flour; the resulting dough will be quite tacky.
- Cover the bowl with plastic wrap and allow the dough to rise for 1 hour or until it has doubled in size.
- Turn the risen dough out onto a floured surface and gently roll it into a large rectangle, approximately 12 inches by 24 inches.
- Brush the dough with melted butter, then sprinkle brown sugar and cinnamon on top. Ensure there's an inch strip at the top left bare; this will be used to seal the roll and prevent unwinding during baking.
- Use a rolling pin to press the filling into the dough.
- Use a pizza cutter to cut the dough into strips. For large rolls, cut into 12 two inch strips and arrange in a greased 9×13 pan. For thinner rolls, cut into 24 one inch strips and arrange in a greased cookie sheet (half sheet, 18”x13”).
- After shaping the cinnamon rolls, cover the pan with plastic wrap and allow them to rise for an additional 30 minutes.
- Preheat the oven to 375°F (190°C) during the last stages of the rolls' second rise.
- Bake the cinnamon rolls at 375°F for 15-20 minutes or until they are golden brown and the internal temperature of the rolls reach 200°. If the rolls are golden on top and still underbaked inside, place a piece of tin foil over the rolls to prevent further browning.
Vanilla Buttercream Icing
- For the Vanilla Buttercream Icing, start by creaming the butter until it's smooth.
- Alternate the addition of the remaining frosting ingredients, incorporating one cup of powdered sugar at a time and then adding liquid until all ingredients are used. Add the liquid gradually until you reach your desired consistency.
- Mix the icing on low speed until it becomes smooth and creamy.
- Frost the still warm cinnamon rolls and enjoy!
That wouldn’t adversely affect the outcome- feel free to add in the raisins!
Can you make the rolls and then put them in the fridge overnight and bake in the morning, or would they rise all night? Wanting to make these for Christmas morning but don’t want to miss out on the unwrapping with my kids because I’m baking!
So excited to try this recipe but had one question – I wanted to use my instant pot to speed up the rising time but don’t have a glass lid. Is the important or can a regular lid work as well? Thanks for sharing!
A regular lid or even a glass plate on top will work well!
Yes, I’ve done that before and that’s what I plan on doing this year, too. They may rise a little overnight but not too much. I usually pull them out of the fridge and let them sit at room temp/rise while we open presents and then bake them right before eating. You can also make the icing the night before, too! You can store at room temp in an air tight container or in the fridge. If you store in the fridge, just pull it out at the same time you take the cinnamon rolls out in the morning and you should be golden!
This was SUPER sticky. I’m not sure what I did wrongly, but it was a goopy mess. I added more flour after rising and barely was able to roll and cut. I’ll again, hopefully, it’ll work out
I made these today and I have to say that these are the best cinnamon rolls I’ve ever had. Thanks for the great recipe!
Thank you, yes I use the dough hook. Happy baking!
I have been making these for a few years and everyone absolutely loves them!
I’ve made the cinnamon rolls 3 times and they are always perfect. Family and friends love them.