Growing up, Saturday mornings meant waking up to the smell of something warm coming from my grandmother's kitchen. That deep, spicy-sweet cinnamon smell is one of the most powerful comfort smells I know, and making cinnamon rolls from scratch on a slow weekend morning still feels like the best possible use of a Saturday. These rolls come out with a soft and fluffy yeast dough, a gooey cinnamon sugar swirl running through every layer, and a thick cream cheese icing on top that melts right into the warm rolls as soon as you pour it on. This is the easy cinnamon rolls recipe I come back to every single time.
The first time I made cinnamon rolls from scratch, I called my grandmother while the dough was rising because I was nervous about getting it right. She talked me through every step from her kitchen while she was cooking something else entirely, and when I pulled them out of the oven and they looked perfect, I almost could not believe it. She told me that bread dough always knows when you believe in it, which is not scientific advice, but I think about it every single time I bake with yeast. If you love easy baking projects like this one, my blueberry muffins are another weekend favorite our family keeps going back to.
Jump to:
- Why You'll Love This Cinnamon Rolls From Scratch Recipe
- Ingredients for Cinnamon Rolls From Scratch
- Substitutions & Variations for Cinnamon Rolls From Scratch
- Equipment for Cinnamon Rolls From Scratch
- How to Make Cinnamon Rolls From Scratch
- Expert Tips for Cinnamon Rolls From Scratch
- Storage Tips for Cinnamon Rolls From Scratch
- FAQ about Cinnamon Rolls From Scratch
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Cinnamon Rolls From Scratch Recipe
- This is a one rise cinnamon rolls recipe, which means you only need one proofing session before baking. Less waiting, less stress, and still incredibly fluffy rolls.
- The brown sugar cinnamon filling uses just three ingredients and comes together in under a minute. No complicated steps in the middle.
- The dough is soft and tacky and easy to roll out without sticking. You do not need a stand mixer or any special equipment to make it work.
- This recipe makes a generous batch, perfect for feeding a crowd or freezing half for later. If you need a 24 cinnamon rolls recipe for a holiday morning, simply double it.
- The cream cheese icing topping goes on while the rolls are still warm so it soaks into every layer. The result is rich, tender, and deeply satisfying.
Ingredients for Cinnamon Rolls From Scratch
Here is everything you need to make this homemade cinnamon roll recipe. Most of it is already in your pantry.
What You'll Need
Active dry yeast - the ingredient that makes this fluffy cinnamon rolls recipe possible. Make sure yours is fresh and not expired or the dough will not rise. You will bloom it in warm milk first to make sure it is active before adding it to the dough.
Bread flour - gives the dough more structure and chew than all-purpose flour. You can use all-purpose in a pinch, but bread flour is what gives these rolls that soft, cotton-like pull-apart texture.
Full-fat cream cheese - for the icing. Use brick-style cream cheese, not the spreadable kind in a tub. It gives the topping a thick, creamy consistency that clings to the warm rolls beautifully.
- 1 packet (2 and ¼ teaspoons) active dry yeast
- 1 cup whole milk, warmed to 110 degrees F
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4 cups bread flour, plus more for dusting
- 3 tablespoons unsalted butter, softened (for filling)
- ¾ cup packed brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 4 ounces full-fat cream cheese, softened
- 1 and ½ cups powdered sugar
- 3 tablespoons whole milk (for icing)
- 1 teaspoon vanilla extract
See recipe card below for full measurements.
Substitutions & Variations for Cinnamon Rolls From Scratch
- No yeast on hand: if you need a cinnamon roll recipe no yeast version, substitute 1 tablespoon of baking powder plus ½ teaspoon of baking soda for the yeast and skip the rise time entirely. The texture will be more biscuit-like than fluffy, but still delicious.
- Dairy-free: swap the milk for oat milk or almond milk, the butter for a dairy-free butter stick, and the cream cheese for a dairy-free cream cheese alternative.
- Brown sugar in the filling: light or dark brown sugar both work. Dark brown sugar gives a deeper, more molasses-forward flavor in the gooey cinnamon sugar swirl.
- Add-ins: press a handful of raisins, chopped pecans, or mini chocolate chips into the filling layer before rolling for a fun variation on the classic.
- Maple icing: replace the vanilla in the cream cheese icing with 1 teaspoon of pure maple extract for a cozy fall version.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Equipment for Cinnamon Rolls From Scratch
Large mixing bowl - you need enough room for the dough to double in size comfortably during proofing. A wide, deep bowl works best.
9x13-inch baking pan - fits a full batch of rolls snugly so they press together as they bake and rise, giving you those soft, pull-apart edges. A ceramic or glass dish both work well.
Rolling pin - to roll the dough out into an even rectangle before adding the brown sugar cinnamon filling. No rolling pin? A smooth wine bottle or a tall glass works as a substitute.
Kitchen scale - I strongly recommend weighing your bread flour in grams for the most accurate results. Flour is very easy to pack too tightly in a measuring cup, and extra flour is the main reason homemade cinnamon rolls from scratch turn out dense instead of pillowy. For more tips on baking with precision, my carrot cake post goes into detail on why weight measurements matter for tender baked goods.
Instant-read thermometer - essential for checking that your warm milk butter yeast mixture is at the right temperature before blooming the yeast. The target is between 105 and 110 degrees F.
Bench scraper or sharp knife - for cutting the rolled log cleanly into even portions without squishing the dough.
How to Make Cinnamon Rolls From Scratch
Step-by-Step Directions
Step 1: Warm the milk in a small saucepan over low heat, stirring occasionally, until it reaches between 105 and 110 degrees F on an instant-read thermometer. It should feel warm to the touch but not hot. Pour it into your large mixing bowl and sprinkle the yeast over the surface. Add a pinch of the granulated sugar and stir gently. Let it sit for 5 to 10 minutes until the mixture is foamy and fragrant. If it does not foam, your yeast is not active and you need to start with a fresh packet.
Step 2: Add the melted butter, the remaining granulated sugar, the room temperature eggs, and the salt to the yeast mixture. Whisk until just combined and the mixture looks uniform.
Step 3: Add the bread flour one cup at a time, stirring with a wooden spoon after each addition, until a shaggy dough forms and pulls away from the sides of the bowl. The dough should be soft and tacky but not sticking heavily to your hands. If it is still very wet after 4 cups, add flour one tablespoon at a time.
Step 4: Turn the dough out onto a lightly floured surface and knead by hand for 8 to 10 minutes until the dough is smooth, elastic, and springs back slowly when you poke it with your finger. It should feel pillowy but not sticky.
Step 5: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and set it in a warm spot to proof until it has doubled in size, about 60 to 90 minutes. A turned-off oven with just the light on works perfectly.
Step 6: While the dough proofs, mix the softened butter, brown sugar, and cinnamon together in a small bowl until it forms a thick, spreadable paste. Set aside.
Step 7: Once the dough has doubled in size, punch it down gently and turn it out onto a lightly floured surface. Roll it into a rectangle roughly 18 by 12 inches, working from the center outward, until the dough is an even thickness throughout.
Step 8: Spread the brown sugar cinnamon filling evenly across the entire surface of the dough all the way to the edges. Leave a ½-inch border along one of the long edges so the roll seals cleanly.
Step 9: Starting from the long edge opposite the border, roll the dough tightly toward you into a log. Apply even pressure as you roll so the gooey cinnamon sugar swirl stays uniform throughout. Pinch the seam closed firmly when you reach the end.
Step 10: Cut the log into 12 even rounds using a bench scraper or sharp knife, pressing straight down with one clean motion rather than sawing. Place the rolls cut-side up in a greased 9x13-inch baking pan with a little space between each one.
Step 11: Cover the pan loosely and let the rolls rest for 20 to 30 minutes at room temperature while you preheat the oven to 375 degrees F. The rolls should puff slightly and start to touch each other at the edges.
Step 12: Bake for 22 to 26 minutes until the tops are golden and the center rolls look fully set when you press them lightly. Pull them from the oven as soon as the tops are golden and do not go further or the edges will dry out.
Step 13: While the rolls bake, beat the softened cream cheese with the powdered sugar, milk, and vanilla using a hand mixer or whisk until the icing is smooth, glossy, and pourable.
Step 14: Pour the cream cheese icing over the rolls while they are still warm, so it melts down into every layer. Serve immediately.
If you love cozy homemade treats like these, my chocolate peanut butter no-bake cookies are another recipe Emma requests every single week.
Expert Tips for Cinnamon Rolls From Scratch
- Do not skip the yeast bloom step. The warm milk butter yeast mixture needs to foam before you add anything else. This tells you the yeast is alive and active. Skipping or rushing this step and adding dead yeast to the rest of the dough means the dough will never rise properly and your rolls will be dense no matter how well you do everything else.
- Do not add too much flour. The dough should feel slightly tacky after kneading, not perfectly smooth and dry. A dough that is too stiff will produce tight, dense rolls instead of soft and fluffy ones. Weigh your bread flour in grams if you can. If you do not have a scale, spoon the flour into the measuring cup and level it off with a straight edge. Never scoop directly from the bag.
- Roll the log tightly but not aggressively. A loose roll means the filling falls out and the layers separate when baked. A roll that is too tight compresses the dough and the rolls will not open up into those beautiful swirls as they bake. Firm, even pressure from one end to the other is what you are going for.
- Pull the rolls slightly early. These are done when the tops are just golden and the center rolls feel set to a light press. They will continue cooking in the hot pan from residual heat after you pull them. Over-baking is the most common mistake with make ahead freezer friendly rolls that get reheated, because they go into the oven already partially dried out. Fresh from the oven, pull them at golden and no further.
Storage Tips for Cinnamon Rolls From Scratch
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. They will soften slightly after the first day but still taste great. For longer storage, keep them in the fridge for up to 4 days and warm them in the microwave for 20 to 30 seconds before eating. To freeze, wrap individual rolls tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and warm before serving.
FAQ about Cinnamon Rolls From Scratch
What is the secret to the best cinnamon rolls?
The two biggest factors are not adding too much flour and not over-baking. A soft and tacky dough texture before baking translates directly into fluffy, tender rolls after baking. Pulling them from the oven the moment the tops are golden, before they look completely done in the center, is the other half of the equation. Residual heat finishes the job.
What is the Cinnabon secret ingredient?
Cinnabon is known for using a specific type of Indonesian cinnamon called Makara cinnamon, which has a stronger, spicier flavor than the standard supermarket variety. For a similar effect at home, look for Vietnamese or Ceylon cinnamon at a specialty grocery store. Using a generous amount of cinnamon in the brown sugar cinnamon filling, about 2 full tablespoons, also gets you closer to that bold, warm flavor.
How do I make cinnamon rolls from scratch step by step?
Start by blooming your yeast in warm milk until foamy. Mix in the butter, eggs, sugar, and salt, then add the bread flour gradually until a soft dough forms. Knead for 8 to 10 minutes, let it proof until doubled in size, then roll it out, spread the filling, roll it up, cut it into rounds, and bake at 375 degrees F until golden. The full instructions are in the step-by-step section above.
What are some common mistakes when making cinnamon rolls?
The most common mistakes are killing the yeast with milk that is too hot, adding too much flour which leads to a stiff dough, rolling the log too loosely so the filling falls out, and over-baking so the rolls dry out. Using an instant-read thermometer for the milk temperature and a kitchen scale for the flour takes most of the guesswork out of the process.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cinnamon Rolls:
📖 Recipe
Homemade Cinnamon Rolls From Scratch
Ingredients
Equipment
Method
- Let them rest for 20 minutes to puff up, then bake at 375°F for 22-26 minutes. Pull them out when they are just golden-over-baking is the only enemy of a soft roll!
- Whisk in your [melted butter], the rest of the [granulated sugar], the [room temperature eggs], and the [salt]. I like to make sure the eggs are room temp so they don't chill our happy yeast!
- Add your [bread flour] one cup at a time, stirring with a wooden spoon. Stop when a shaggy, tacky dough forms and starts pulling away from the sides. It should be soft, not stiff!
- Turn the dough onto a floured surface and knead by hand for about 8-10 minutes. It's a little workout, but it's so therapeutic! You're looking for a smooth, pillowy texture that springs back when you poke it.
- Place the dough in a greased bowl and cover it with a cozy towel. Let it rest in a warm spot for 60-90 minutes until it has doubled in size. This is a great time to grab a coffee!
- While the dough grows, mix the [softened butter], [brown sugar], and [ground cinnamon] in a small bowl until it's a thick, beautiful paste. This is the secret to that gooey center we all love.
- Punch down the dough (so satisfying!) and roll it into an 18x12 inch rectangle. Spread that [brown sugar] and [ground cinnamon] paste all the way to the edges, leaving just a tiny border at the top to seal it.
- Roll the dough into a tight log. Using your bench scraper, cut it into 12 even rounds. Place them in your greased 9x13 pan. They'll look so cute with those spirals facing up!
- Let them rest for 20 minutes to puff up, then bake at 375°F for 22-26 minutes. Pull them out when they are just golden-over-baking is the only enemy of a soft roll!
- Whisk the [full-fat cream cheese], [powdered sugar], [whole milk], and [vanilla extract] until glossy. Pour it over the rolls while they are still warm so it melts into every single layer. Trust me, it's worth the wait!
Nutrition
Notes
- Storage: Store in an airtight container at room temperature for 2 days, or in the fridge for 4 days.
- Reheating: A 20-second zap in the microwave makes them taste like they just came out of the oven!
- Flour Tip: I highly recommend using a kitchen scale for the bread flour. Too much flour is the #1 reason for dry rolls!
- Freezing: You can freeze the unbaked rolls after cutting (Step 8). Just thaw in the fridge overnight and let them rise before baking.
