The Best Cinnamon Rolls Recipe
If you’re looking to impress at brunch or bring pure joy to a sleepy weekend morning, The Best Cinnamon Rolls are the show-stopping treat you need in your life. Imagine pillowy-soft dough spiraled with cinnamon sugar and finished with silky cream cheese frosting—each bite is decadent and comforting, like a warm hug from a bakery. This recipe walks you through every step with warmth and clarity, ensuring your homemade rolls turn out bakery-perfect every time you bake them. Dive in, and get ready for your kitchen to become everyone’s favorite place to be!
Ingredients You’ll Need
Simple, everyday ingredients transform into The Best Cinnamon Rolls, proving you don’t need anything fancy to create utter magic. Each component brings its own special touch, from the richness of the dough to that perfectly gooey filling and, of course, the irresistible frosting on top.
- Warm Milk: Activates the yeast and keeps the dough tender with a subtle, rich flavor.
- Active Dry Yeast: Gives the rolls their signature rise and fluffy texture—make sure it’s fresh for best results!
- Granulated Sugar: Adds sweetness to the dough and helps yeast thrive.
- Unsalted Butter: Softens the dough, enriches the filling, and makes the frosting ultra-creamy.
- Large Eggs: Bring richness, softness, and color to the rolls.
- All-Purpose Flour: The sturdy yet tender structure holding every swirl together.
- Salt: Balances sweetness and enhances all the flavors in the dough.
- Brown Sugar: Melts into the swirls for that classic caramelly, gooey cinnamon roll core.
- Ground Cinnamon: The star spice—fragrant, bold, and utterly essential.
- Cream Cheese: Makes the frosting tangy and smooth, a perfect partner to sweet rolls.
- Powdered Sugar: Dissolves easily and sweetens the frosting to cloud-like perfection.
- Vanilla Extract: Adds a deep, mellow sweetness to the frosting—don’t skip it!
- Milk (for frosting): Adjusts the frosting’s texture so it spreads like a dream.
How to Make The Best Cinnamon Rolls
Step 1: Prepare the Dough
In a large mixing bowl, combine the warm milk and active dry yeast. Let the mixture sit for 5 to 10 minutes, allowing the yeast to get foamy and ready to leaven the dough. Once it’s bubbly, stir in the sugar, melted butter, eggs, and salt. Gradually add the flour, one cup at a time, until a soft, sticky dough forms. Then, knead it—by hand on a floured surface or using a stand mixer with the dough hook—until the dough becomes smooth, elastic, and full of promise. This is how The Best Cinnamon Rolls get their signature soft, chewy bite.
Step 2: First Rise
Shape your dough into a ball and place it in a greased bowl, turning it so every surface is nicely coated. Cover the bowl and let it rest in a warm, draft-free spot. Patience pays off here—the dough will double in size after about an hour, building that billowy-soft texture we all adore.
Step 3: Make the Filling
While your dough rises, stir together the brown sugar and ground cinnamon in a small bowl. This deeply scented duo is responsible for that irresistible swirl, making every bite of The Best Cinnamon Rolls hit the perfect sweet spot. Set out the softened butter, too—it’ll spread far more easily when it’s time to assemble.
Step 4: Roll, Fill, and Shape
Once the dough has doubled, gently deflate it and roll it out on a lightly floured surface into a 16×12-inch rectangle. Spread the softened butter evenly across the dough, then scatter the cinnamon sugar mixture so every inch is covered. Starting with the long side, roll the dough up tightly into a log, making sure those perfect spirals don’t unravel. Slice into 12 even pieces and nestle them, swirl-side up, in a greased 9×13-inch baking dish.
Step 5: Second Rise
Cover the pan loosely and let your rolls rise again for 30 to 45 minutes. They’ll puff up and fill the pan, which guarantees The Best Cinnamon Rolls bake up tall, soft, and gloriously golden.
Step 6: Bake
Preheat your oven to 350°F (177°C) while the rolls finish rising. Slide the pan into the oven and bake for 20 to 25 minutes, until the tops are golden and your kitchen smells like pure cinnamon-butter heaven. A gentle tap should sound hollow, and the rolls should feel set but still soft.
Step 7: Make and Spread the Frosting
As the rolls cool just a bit, beat together the softened cream cheese and butter until creamy, then add powdered sugar and vanilla extract. Stream in milk by the tablespoon to create a luscious, spreadable texture. Slather the frosting over the warm rolls so it melts into the nooks and crannies—truly the crowning glory of The Best Cinnamon Rolls!
How to Serve The Best Cinnamon Rolls
Garnishes
The Best Cinnamon Rolls are pure joy with just their sweet cinnamon swirls and fluffy frosting. But if you want to add something extra, sprinkle with chopped toasted pecans, a dusting of extra cinnamon, or even orange zest for a bright, zippy finish right before serving.
Side Dishes
Pairing your cinnamon rolls with simple sides lets them take center stage. Try fresh fruit salad, creamy scrambled eggs, or a cup of strong, hot coffee. These lightly sweet rolls also go perfectly with crisp bacon or a citrusy yogurt parfait for a hearty, satisfying brunch spread.
Creative Ways to Present
For special occasions, arrange The Best Cinnamon Rolls on a tiered stand or serve each on its own pretty dessert plate. For a fun twist, try placing rolls in muffin tins for individual servings, or drizzle with extra frosting and top with festive sprinkles for birthdays and holidays.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the rolls tightly with plastic wrap or foil and keep them at room temperature for up to 2 days. For longer storage, pop them in the fridge for up to 4 days—just bring to room temperature or reheat before enjoying.
Freezing
The Best Cinnamon Rolls are freezer-friendly! Bake them, let them cool completely, and wrap each roll tightly in plastic wrap. Place them in a freezer bag for up to 3 months. You can also freeze unbaked, shaped rolls after the second rise; freeze on a tray, then transfer to a container, and bake straight from frozen, adding a few extra minutes.
Reheating
To reheat, warm rolls in the microwave for about 20–30 seconds or cover with foil and rewarm in a 300°F oven until soft and gooey again. If reheating from the fridge or freezer, let them come to room temp first for best texture. Don’t forget to add a touch more frosting if you have it—it’s always a good idea!
FAQs
Can I prepare The Best Cinnamon Rolls ahead of time?
Yes! You can assemble the rolls up to the second rise, then cover and refrigerate them overnight. In the morning, let them come to room temperature for about 30 minutes before baking for fresh-from-the-oven goodness with zero morning stress.
Why didn’t my dough rise properly?
This usually happens if the milk was too hot or too cold, or if the yeast was expired. Aim for milk about 110°F (warm but not hot to the touch) and always check your yeast’s freshness for the fluffiest rolls.
Can I add nuts, raisins, or other mix-ins to the filling?
Absolutely! Chopped pecans, walnuts, or even plump raisins added to the cinnamon sugar layer give The Best Cinnamon Rolls fantastic texture and a little extra flair. Just sprinkle them on over the cinnamon-sugar mixture before rolling up the dough.
Is there a substitute for cream cheese in the frosting?
If you’re out of cream cheese or want a different flavor, try making a glaze with powdered sugar, milk, and vanilla, or use mascarpone for an extra-rich twist. Both options make for a lovely alternative topping.
How do I keep the cinnamon rolls soft after baking?
Cover the rolls as soon as they’re cool enough with plastic wrap or foil to trap in moisture, which keeps them soft and fluffy for days. A quick warm-up in the microwave also revives day-old rolls—just like fresh!
Final Thoughts
There’s a special kind of joy in baking The Best Cinnamon Rolls and sharing them with loved ones—every swirl filled with sweetness and care. Don’t wait for a special occasion; the next lazy morning or cozy afternoon is the perfect excuse to treat yourself to soft, fragrant, and utterly irresistible cinnamon rolls. Happy baking!
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The Best Cinnamon Rolls Recipe
- Total Time: 2 hours (including rising)
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with these homemade cinnamon rolls that are soft, fluffy, and loaded with sweet cinnamon goodness. Topped with a luscious cream cheese frosting, these rolls are perfect for breakfast or dessert.
Ingredients
For the dough:
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter (melted)
- 2 large eggs
- 4 cups all-purpose flour
- 1/2 teaspoon salt
For the filling:
- 3/4 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter (softened)
For the cream cheese frosting:
- 4 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Dough: In a large mixing bowl, combine warm milk and yeast. Add sugar, melted butter, eggs, and salt. Gradually add flour until a soft dough forms. Knead for 6–8 minutes. Let rise for 1 hour.
- Make the Filling: Mix brown sugar and cinnamon. Roll out the dough, spread butter, sprinkle with sugar mixture, roll into a log, slice, and place in a baking dish. Let rise for 30–45 minutes.
- Bake: Preheat oven to 350°F. Bake rolls for 20–25 minutes until golden brown.
- Prepare the Frosting: Beat cream cheese, butter, powdered sugar, and vanilla. Add milk for consistency. Spread over warm rolls.
Notes
- For overnight rolls, refrigerate after the second rise and bake the next day.
- Enhance with pecans or raisins for added texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 410
- Sugar: 27g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
