Foolproof Cinnamon Rolls

Experience the unparalleled joy of freshly baked, incredibly Easy Cinnamon Rolls. This recipe delivers a batch of the softest, fluffiest rolls imaginable, generously swirled with a rich cinnamon filling and crowned with a decadent cream cheese frosting. Effortless to make with our step-by-step guide and clever tips, these homemade cinnamon rolls are guaranteed to become a family favorite!

Whether it’s a quiet Sunday morning or a festive holiday gathering, these delightful rolls are a perfect centerpiece, much like our favorite Perfect Breakfast Casserole and the indulgent French Toast Casserole. Prepare to fill your home with the warm, inviting aroma of sweet cinnamon and butter.

Beautifully baked cinnamon rolls in a clear glass baking dish, ready to be frosted.

Contents

Why You’ll Love This Easy Cinnamon Roll Recipe

There’s nothing quite like the warmth and comfort of a freshly baked cinnamon roll, especially when it’s homemade. Our family traditions often revolve around these easy cinnamon rolls, making holidays even more special with their irresistible scent and melt-in-your-mouth texture. These aren’t just any cinnamon rolls; they are exceptionally soft, luxuriously fluffy, and stay tender for days, a testament to a perfectly balanced recipe and a clever rising trick.

What sets these rolls apart? Beyond their incredible tenderness, they feature a generous swirl of the best cinnamon filling, which harmonizes beautifully with the rich, tangy cream cheese frosting. My kids adore them, sometimes even adding a sprinkle of their favorite decorations for extra fun. You might wonder how we achieve such consistently perfect rolls, especially when it comes to cutting the dough evenly. We’re excited to share our simple, foolproof trick that guarantees beautiful, uniformly sized rolls every single time. Get ready to impress your family and friends with this truly special breakfast treat!

Essential Ingredients for Perfect Cinnamon Rolls

Crafting the perfect cinnamon roll begins with selecting quality ingredients. Each component plays a vital role in achieving that signature fluffy texture and rich, sweet flavor. Here’s what you’ll need for the dough, the irresistible cinnamon filling, and the luscious cream cheese frosting.

For the Dough:

All-Purpose Flour: The foundation of our dough, providing structure and softness.
Active Dry Yeast: The magic ingredient that gives our rolls their incredible rise and airy texture.
Whole Milk: Adds richness and moisture, helping to create a tender crumb.
Unsalted Butter: Essential for flavor, tenderness, and a beautiful golden crust. Ensure it’s softened to room temperature for optimal mixing.
Granulated Sugar: Sweetens the dough and feeds the yeast, aiding in fermentation.
Large Egg: Contributes to the richness, color, and structure of the dough, making it more pliable.
Salt: Balances the sweetness and enhances the overall flavor of the rolls.

For the Cinnamon Filling:

Melted Butter: Acts as a binder for the sugar and cinnamon, creating a gooey layer.
Packed Brown Sugar: Adds deep caramel notes and moisture to the filling, making it wonderfully sticky.
Ground Cinnamon: The star of the show, delivering that classic warm, aromatic spice.

For the Cream Cheese Frosting:

Cream Cheese: Softened to room temperature, providing a tangy counterpoint to the sweetness.
Unsalted Butter: Softened, for a smooth, creamy frosting texture.
Milk: Helps to achieve the perfect consistency for spreading.
Powdered Sugar: The base of the frosting, giving it its classic sweetness and smooth finish.
Vanilla Extract (Optional but Recommended): Enhances the flavor of the frosting with a subtle warmth.

Step-by-Step Guide: How to Make Easy Cinnamon Rolls from Scratch

Making homemade cinnamon rolls might seem daunting, but with these clear, easy-to-follow steps, you’ll be a pro in no time. Precision in measurements and temperatures is key, especially when working with yeast. Follow along for perfectly risen, soft, and delicious results.

Preparing the Dough:

Step 1: Warm the Wet Ingredients. In a medium saucepan, gently heat the milk, granulated sugar, salt, and butter. Your goal is just to melt the butter and dissolve the sugar, ensuring the mixture is warm to the touch but not hot. The ideal temperature for yeast is between 105°F and 115°F (40°C-46°C). If it gets too hot, let it cool down before moving to the next step, as excessive heat can kill the yeast.

A saucepan on the stove with milk, sugar, salt, and butter being gently heated.

Step 2: Activate the Yeast. In a large mixing bowl, whisk together 1 and ¼ cups of all-purpose flour with the active dry yeast. This initial mix helps distribute the yeast. Pour the warm milk mixture into the flour-yeast blend and stir until a smooth batter forms. This process allows the yeast to begin activating.

A large mixing bowl with flour and yeast being whisked together.

Step 3: Incorporate the Egg. Add the beaten large egg to the mixture and stir it in thoroughly until fully combined. The egg adds richness and helps create a more tender dough.

A mixing bowl with the dough mixture and a beaten egg being added.

Step 4: Gradually Add Remaining Flour. Continue adding the remaining 2 to 2.25 cups of all-purpose flour, about ½ cup at a time. After each addition, stir well until the flour is completely incorporated. You can use a sturdy spoon, an electric mixer with a dough hook, or a stand mixer for this step. The dough will become thicker and stickier as more flour is added.

A mixing bowl where more flour is being stirred into the developing dough.

Step 5: Knead and Rise the Dough. Once the dough comes together in a shaggy mass, transfer it to a lightly floured countertop. Knead the dough for just 1 minute until it forms a somewhat smooth ball. Wash and dry your mixing bowl, then lightly oil it (about 1 tablespoon of olive oil swirled around). Place the dough into the oiled bowl, turning it once to ensure it’s coated in oil. Cover the bowl tightly with plastic wrap. For an efficient rise, heat 1 cup of water in your microwave until steaming, then remove the water. Quickly place the covered bowl of dough inside the microwave and close the door. The warm, draft-free environment is perfect for yeast to rise. Let the dough rise until it has doubled in size, usually about 1 hour.

A bowl of dough covered with plastic wrap, rising in a warm environment.

Crafting the Irresistible Filling:

Step 6: Prepare and Spread the Filling. While the dough is rising, or after it has risen, prepare your filling. In a small bowl, combine the melted butter, packed brown sugar, and ground cinnamon. Stir until it forms a paste-like consistency. Once your dough has risen, gently punch it down to release the air. Transfer it to a lightly floured surface. Roll out the dough into a large rectangle. A piece of parchment paper can be helpful to guide you in shaping a perfect rectangle. Evenly spread the cinnamon-sugar mixture over the entire surface of the rolled-out dough, leaving a small border at one of the longer edges.

Cinnamon-sugar filling being spread evenly over rolled-out dough.

Assembling and Baking Your Rolls:

Step 7: Roll and Mark the Dough. Carefully roll up the dough tightly, starting from one of the longer sides. Once rolled into a log, make light marks with a knife across the dough for guidance before cutting. Start by marking the exact middle of the dough roll. Then, divide each half in half again, and continue until you have 15-18 equally spaced marks. Aim for rolls that are approximately 1 to 1.5 inches wide for consistent baking.

Rolled cinnamon roll dough with knife marks indicating where to cut.

Step 8: Cut the Rolls with Dental Floss. This is our secret weapon for perfect, clean cuts! Take a long piece of unflavored dental floss. Slide it underneath the marked dough roll. Cross the two ends of the floss over the top of one of your knife marks. Pull the ends taut in opposite directions until the dough slices cleanly through. Repeat this process for each marked section until all your cinnamon rolls are cut.
Step 9: Arrange for Second Rise. Lightly grease a 13″x9″ baking dish or two 8″ round pans. Arrange the cut cinnamon rolls in the prepared dish, leaving a little space between each roll as they will expand during their second rise.

Cinnamon roll dough being cut cleanly with a piece of dental floss.

Step 10: Final Rise and Bake. While the rolls undergo their second rise (which should take about 30-45 minutes, until visibly puffed up), preheat your oven to 375°F (190°C). Once puffed, place the rolls in the preheated oven and bake for 16 to 18 minutes, or until golden brown and cooked through. The exact time may vary based on your oven, so keep an eye on them.

The Grand Finale: Luscious Cream Cheese Frosting:

Step 11: Prepare and Frost. While the rolls are still warm from the oven, prepare the frosting. In a medium mixing bowl, using an electric mixer, beat the softened cream cheese and softened butter until light and fluffy. Add 1 tablespoon of milk and mix until combined. Gradually add the powdered sugar, ½ cup at a time, beating well after each addition until the frosting is thick, smooth, and spreadable. Add the remaining tablespoon of milk if a thinner consistency is desired. Generously spread the luscious cream cheese frosting over the warm cinnamon rolls. The warmth of the rolls will slightly melt the frosting, allowing it to seep into every crevice, creating an incredibly decadent experience.

The Secret to Perfectly Cut Cinnamon Rolls: Dental Floss!

Achieving perfectly uniform and beautifully shaped cinnamon rolls can be a challenge with a knife, as it often compresses the dough and smears the filling. Our favorite, tried-and-true method is using unflavored dental floss. After rolling your dough into a log and making light knife marks for even spacing (as seen in Step 7 and related photos), simply slide a piece of dental floss underneath the dough at each mark. Cross the ends of the floss over the top and pull them in opposite directions. The floss cuts cleanly through the dough without squishing it, preserving the beautiful spiral shape and keeping the filling perfectly in place. This simple trick makes a significant difference in the final appearance of your rolls!

Mastering the Cream Cheese Frosting (and a Simple Glaze Option)

No cinnamon roll is complete without its signature topping! While many classic recipes use a simple powdered sugar glaze, we absolutely adore the rich, tangy, and creamy texture of a cream cheese frosting for these easy cinnamon rolls. It adds a luxurious finish that takes them from great to absolutely extraordinary. Here’s how to make both options:

Rich Cream Cheese Frosting:

To make the best cream cheese frosting, ensure both your cream cheese and butter are thoroughly softened to room temperature. This is crucial for a smooth, lump-free frosting.
In a medium bowl, use an electric mixer to beat the softened cream cheese and butter until they are light and fluffy, usually for 1-2 minutes.
Add 1 tablespoon of milk and a splash of vanilla extract (if using), then mix until just combined.
Gradually beat in the powdered sugar, ½ cup at a time, until the frosting reaches a thick, spreadable consistency. If it’s too thick, add the remaining tablespoon of milk, or a tiny bit more, until perfect. Avoid overmixing once the sugar is added, as this can make the frosting too thin.

Quick Powdered Sugar Glaze:

For a lighter, yet still delicious, option, you can opt for a simple glaze.
In a small bowl, whisk together 1 cup of powdered sugar with 2 teaspoons of milk until a smooth, drizzling consistency is achieved.
Add a dash of vanilla extract for extra flavor, if desired.
Drizzle this glaze generously over the still-warm cinnamon rolls. Allow them to cool slightly to let the glaze set.

Storing, Freezing, and Reheating Homemade Cinnamon Rolls

One of the best things about homemade cinnamon rolls is their versatility. You can enjoy them fresh, store them for later, or even prepare the dough in advance. Here are our top tips for keeping your rolls delicious.

Storage Tips for Freshness:

To keep your baked cinnamon rolls wonderfully soft and moist, it’s crucial to prevent them from drying out. Once cooled (or still slightly warm), cover them tightly with plastic wrap or store them in an airtight container. They can be kept at room temperature on your kitchen counter for up to 2 days, or in the refrigerator for up to 5 days. We often find they disappear long before then!

Freezing the Dough for Later:

Yes, you can absolutely freeze this dough! This is a fantastic way to prepare ahead for special occasions or to have fresh rolls on demand. After the dough has completed its first rise (Step 5), gently punch it down. Wrap the dough tightly in plastic wrap, then place it into a freezer-safe bag or container. It can be frozen for up to 3 months. When you’re ready to bake, thaw the dough overnight in the refrigerator. Once thawed, let it come to room temperature on your kitchen counter for about 30-60 minutes before proceeding with Step 6 of the recipe.

Reheating for Freshness:

To enjoy that fresh-baked warmth, simply place a cinnamon roll (or a few) on a microwave-safe plate. Heat in the microwave for 10 to 15 seconds. Be careful not to overheat, as this can dry them out. They’ll emerge soft, gooey, and ready to enjoy as if they just came out of the oven!

Expert Tips for Cinnamon Roll Success

Don’t Overheat the Milk Mixture: Yeast is sensitive to temperature. Too hot, and it dies; too cold, and it won’t activate. Aim for lukewarm, about 105-115°F (40-46°C).
Room Temperature Ingredients: Ensure butter, milk, and egg are at room temperature. This helps them incorporate smoothly into the dough and contributes to a uniform texture.
Avoid Over-Flouring: Adding too much flour can result in dry, dense rolls. Only add enough flour until the dough is manageable and no longer excessively sticky. It should still be soft and slightly tacky.
The Microwave Rising Trick: Our tip for using the microwave (without turning it on!) as a warm, draft-free spot is a game-changer for yeast dough, especially in cooler kitchens.
Don’t Overbake: Overbaking is the enemy of soft cinnamon rolls. Bake until the tops are golden brown. They will continue to cook slightly from residual heat once removed from the oven.
Frost Warm Rolls: Applying the frosting while the rolls are still warm allows it to slightly melt and seep into the nooks and crannies, creating an extra gooey and delicious experience.

A single beautifully frosted cinnamon roll with cream cheese frosting on a white plate.

More Delicious Breakfast & Baking Recipes You’ll Love

If you enjoyed making these easy cinnamon rolls, you’ll love exploring more of our delightful baking and breakfast recipes:

Easy Crepe Recipe
Pumpkin French Toast Casserole
Sheet Pan Pancakes
Perfect Blueberry Muffins

If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!

Freshly baked cinnamon rolls in a glass baking dish, generously covered with cream cheese frosting.

Easy Cinnamon Rolls

Author: Anna

These Easy Cinnamon Rolls are soft, fluffy, have the best cinnamon filling and cream cheese frosting. They are very easy to make if you follow our tips!

Prep Time: 20 mins

Cook Time: 18 mins

Rising Time: 1 hr

Total Time: 1 hr 38 mins

Course: Breakfast

Cuisine: American

Servings: 15 rolls

Calories: 275 kcal

Ingredients

For the Dough:

1 cup whole milk
¼ cup granulated sugar
½ teaspoon salt
⅓ cup unsalted butter, softened to room temperature
1 large egg, beaten
3 ¼ cup all-purpose flour
2 ½ teaspoon active dry yeast

For the Filling:

3 tablespoons butter, melted
¼ cup packed brown sugar
3 teaspoons ground cinnamon

For the Frosting:

4 oz. cream cheese, softened to room temperature
2 tablespoons butter, softened
2 tablespoons milk, divided
1 cup powdered sugar

Instructions

In a medium saucepan, heat up milk, granulated sugar, salt, and butter just until the butter is melted and the sugar is dissolved. The mixture should be warm (105-115°F), not hot. If it gets too hot, allow it to cool before proceeding.
In a large mixing bowl, whisk 1 and ¼ cups of flour and the active dry yeast. Add the warmed milk mixture and stir until smooth.
Add the beaten large egg and stir well until fully incorporated.
Gradually stir in the remaining 2 to 2 and ¼ cups of flour, adding about ½ cup at a time and mixing well after each addition. You can use an electric mixer with a dough hook or a sturdy spoon.
When the dough comes together and is mostly shaggy, transfer it to a lightly floured countertop and knead for 1 minute until a soft ball forms. Wash the bowl you used, dry it well, and lightly oil it with olive oil (about 1 tablespoon swirled around).
Place the dough in the oiled bowl, turning it over once to coat. Cover the bowl with plastic wrap. For a perfect rise, heat 1 cup of water in a microwave until steaming, then remove the water. Quickly place the covered bowl with dough inside the warm microwave (off) and close the door. Let the dough rise until doubled in size (about 1 hour).
Once risen, gently punch down the dough to release air. Transfer it to a lightly floured surface. Roll out the dough into a large rectangle, approximately 12×18 inches. A sheet of parchment paper can help guide your shape.
In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon for the filling. Spread this mixture evenly over the rolled-out dough, leaving a small border on one of the longer sides.
Starting from the longer side with the filling, tightly roll up the dough into a log. Make light marks with a knife across the log to guide even cutting. Start by marking the middle, then divide each half, aiming for 15-18 rolls, each about 1 to 1.5 inches wide.
Using unflavored dental floss, cut the dough into rolls. Slide the floss under the dough at a mark, cross the ends over the top, and pull firmly to cut cleanly. Repeat for all marked sections.
Place the cut rolls into a greased 13″x9″ baking dish or two 8″ round pans, leaving a little space between them.
Let the rolls rise again in a warm place for 30-45 minutes while you preheat your oven to 375°F (190°C). Once visibly puffed, place them in the oven and bake for 16 to 18 minutes, until golden brown.
While the rolls are still warm, prepare the frosting. In a medium mixing bowl, beat the softened cream cheese and softened butter with an electric mixer until light and fluffy. Add 1 tablespoon of milk and mix. Gradually add the powdered sugar, ½ cup at a time, beating until the frosting is thick and smooth. Add the remaining tablespoon of milk if a thinner consistency is desired. Spread generously over the warm rolls.

Notes

Please note that the nutrition value can vary depending on the specific products used. The information provided is an estimate. Always use a calorie counter you are familiar with for precise calculations.
If you prefer a lighter glaze over a cream cheese frosting: mix 1 cup powdered sugar with 2 teaspoons of milk until a smooth, drizzling consistency is achieved. Add vanilla extract if desired. Drizzle over cinnamon rolls and let cool to set.
To maintain the rolls’ softness and prevent drying, cover them tightly with plastic wrap or store them in an airtight container. They keep well on the counter for 2 days or in the fridge for up to 5 days. To warm up, simply place a roll on a plate and heat in the microwave for 10 to 15 seconds.

Nutrition

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