Ooey, gooey, soft, and tender — these are truly the best homemade cinnamon rolls. My family requests this recipe every holiday and for special occasions. If you want soft, fluffy cinnamon rolls that turn out reliably every time, this easy homemade recipe is a keeper anyone can master.
These classic cinnamon rolls feature buttery cinnamon-sugar swirls, a light tender dough, and a rich maple cream cheese frosting. I’ve also developed a sourdough variation and shared tips for freezing dough so you can bake fresh rolls on busy mornings or holidays.
A Little History of the Best Homemade Cinnamon Rolls
Our extended family has gathered on the Oregon coast for Thanksgiving for more than fifty years. Those weeks are full of beach walks, potluck feasts, and lots of baking to share with a crowd. These homemade cinnamon rolls grew out of that tradition. I began bringing new recipes, and over time this soft, gooey, easy cinnamon roll became a favorite. I sometimes bake them twice in one week, and they’ve become popular in my cottage bakery.
With pillowy dough, gooey centers, and a maple cream cheese icing, these rolls are a family staple we look forward to every year. They’ve truly stood the test of time.
Why These are the Ultimate Cinnamon Rolls
Soft, gooey, and perfectly sweet — these cinnamon rolls capture everything you want in a breakfast treat.
- Irresistibly Delicious – Scratch-made, soft, and gooey, these rolls are a crowd pleaser and the original recipe that inspired several sourdough variations.
- Perfect Texture & Flavor – Pillowy dough, rich cinnamon-sugar filling, and creamy maple frosting create the ideal combination of texture and taste.
- Loved by All – Serve them warm for holidays or weekend breakfasts; they’re always a hit with family and friends.
Important Ingredients
- Instant yeast: For a reliable, soft rise. If using active dry yeast, dissolve it in warm milk with a teaspoon of sugar and let it foam for 5–10 minutes before adding.
- Bread flour: Recommended for structure and height; it yields pillowy rolls. All-purpose flour can be used with a slightly different texture or by adding vital wheat gluten to strengthen the dough.
- Whole milk: Adds richness; 2% can be substituted.
- Filling: Softened butter mixed with brown sugar, cinnamon, and a touch of flour creates even, gooey layers.
- Frosting: A blend of butter, cream cheese, powdered sugar, heavy cream, vanilla, and maple extract for a balanced, creamy finish.
See the recipe card for full ingredient quantities.
Substitutions
- Flour: All-purpose can replace bread flour; you may need to adjust the amount. Adding vital wheat gluten helps with structure.
- Milk: Use 2% or a dairy-free milk if needed.
- Butter: If using salted butter, reduce added salt in the dough.
- Eggs: Eggs add richness; omit for an egg-free dough and adjust flour as needed to reach a soft, workable consistency.
- Heavy cream: Drizzling a tablespoon of warmed heavy cream over the risen rolls before baking makes them extra gooey.
- Flavor variations: Use this dough with seasonal fillings like caramel apple or strawberry for creative twists.
How to Make The Best Cinnamon Rolls
Mix the dough
Step 1: Warm the milk to about 90–100°F. In a stand mixer bowl, combine warm milk and instant yeast—you should notice a mild yeasty scent within seconds. Add melted butter, sugar, eggs, salt, and most of the bread flour, reserving about a cup of flour for kneading. Knead with a dough hook on low to medium speed.
Step 2: Knead until the dough pulls away from the bowl and forms a smooth, slightly tacky ball. Add reserved flour a little at a time if needed. Knead about 6–8 minutes in a mixer or 10–12 minutes by hand until smooth and elastic.
Using active dry yeast: Dissolve in warm milk with a teaspoon of sugar and let foam for 5–10 minutes before continuing; the rise may take a bit longer.
Shape and Proof the Dough
Step 3: Place the dough in a lightly oiled bowl, cover, and let rise until doubled (about 1 hour). While it rises, mix the filling by combining softened butter, brown sugar, cinnamon, and a bit of flour.
Step 4: Roll the dough into an 18 by 12-inch rectangle. Spread the filling evenly to the edges so each bite is flavorful.
Add-ins: After spreading the filling, you can add raisins or chopped nuts for extra texture. They may cause slight gapping during baking, but frosting hides any imperfections.
Step 5: Roll the dough tightly from a long edge and pinch the seam to seal. Cut the log into 12 large or 24 smaller rolls using a sharp knife, bench scraper, or dental floss. Tuck loose ends under for a neat appearance.
Step 6: Arrange the rolls on a parchment-lined baking sheet with a little space between them. Cover and proof until doubled and puffy, about 1 hour depending on kitchen temperature.
Tip: This recipe yields 12 large bakery-style rolls or 24 smaller ones. Both sizes bake well on a half-sheet pan. Tuck ends under for tidy, bakery-style appearance.
Bake The Cinnamon Rolls
Step 7: Preheat the oven to 350°F. When the rolls are puffed and nearly doubled, optionally warm 1/4 cup heavy cream and drizzle about 1 tablespoon over each roll for extra gooeyness. Bake on the center rack.
Step 8: Bake about 20 minutes total, rotating the pan halfway through for even browning. Rolls are done when lightly golden and an instant-read thermometer reads 190–200°F in the center, or when the center no longer looks doughy.
Baking note: If rolls are touching, they may need a few extra minutes. Test doneness by lifting a center roll; if the bottom looks pale or doughy, bake a bit longer.
Frost the Warm Cinnamon Rolls
Step 9: Whip butter, cream cheese, powdered sugar, heavy cream, vanilla, maple extract, and a pinch of salt until smooth and creamy. This frosting balances butter and cream cheese for a rich but not overpowering finish.
Step 10: Let the rolls cool for about 5 minutes, then spread a generous dollop of frosting over each warm roll so it melts into the layers. Serve warm and enjoy!
How to Store Leftovers
Keep leftover cinnamon rolls at room temperature for a few hours. For longer storage, freeze them in an airtight container or zip-top bag. To reheat, thaw and warm gently in the microwave until soft and gooey.
Amy’s Recipe Tips
Having made thousands of these, here are practical tips for success:
Mixer: A stand mixer is convenient, but you can knead by hand for 8–12 minutes.
Filling: Use softened (not melted) butter mixed with brown sugar, cinnamon, and a little flour so the filling stays in place and prevents gaping.
Size: Make 12 large rolls or 24 regular ones depending on the occasion.
Tuck the ends: Tuck loose ends under before baking for a neat, bakery look.
Make ahead: Shape rolls and refrigerate overnight or freeze dough to bake later.
Variations: Try browning the butter for the frosting or seasonal fillings like pumpkin, caramel apple, or strawberry.
Frequently Asked Questions
Yes, there are sourdough and sourdough-discard variations that use the same approach with natural starter for a different flavor and texture.
Yes. Shape and refrigerate overnight, then bring to room temperature and let rise before baking. You can also freeze shaped dough and bake later.
Dense rolls usually result from over-flouring or under-proofing. Add flour gradually and be sure the dough doubles in size before shaping and again after shaping before baking.
Yes. Sprinkle in raisins or chopped nuts after spreading the filling. Extra mix-ins may cause slight gaping, but frosting will cover it.
Yes. Dissolve active dry yeast in warm milk with a teaspoon of sugar and wait until foamy (5–10 minutes) before adding to the recipe; the dough may rise more slowly.
Favorite Cinnamon Roll Recipes
The Best Sourdough Cinnamon Rolls
Sourdough Discard Cinnamon Rolls
How to Freeze Cinnamon Roll Dough
Cinnamon Roll Sourdough Focaccia
If you tried The Best Homemade Cinnamon Rolls or any recipe here, leave a star rating and let me know how it went in the comments below. Happy baking!
The Best Homemade Cinnamon Rolls
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Equipment
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mixer
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baking sheet
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parchment paper
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rolling pin
Ingredients
Cinnamon Roll Dough
- 480 grams whole milk, warmed (about 2 cups)
- 113 grams unsalted butter, melted (1/2 cup)
- 100 grams granulated sugar (1/2 cup)
- 15 grams instant yeast (about 1 Tablespoon)
- 2 large eggs (about 100 grams)
- 10 grams salt (about 1 1/2 teaspoons)
- 1000 grams bread flour (about 5 1/2 – 6 1/2 cups)
Cinnamon Roll Filling
- 113 grams unsalted butter, very soft or melted (1/2 cup)
- 200 grams brown sugar (scant 1 cup)
- 8 grams ground cinnamon (about 1 Tablespoon)
- 10 grams all-purpose flour (about 1 Tablespoon)
Cinnamon Roll Frosting
- 113 grams unsalted butter, softened (about 1/2 cup)
- 55 grams cream cheese, softened (about 1/4 cup)
- 250 grams powdered sugar (about 2 cups)
- 30 grams heavy cream or half-and-half (about 2 Tablespoons)
- 4 grams vanilla extract (about 1 teaspoon)
- 2 grams maple extract (about 1/2 teaspoon)
- Pinch of salt to taste
Instructions
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Mix the Dough: Warm the milk to 90–100°F. In a stand mixer bowl with a dough hook, add warm milk and instant yeast. Add melted butter, sugar, eggs, salt, and most of the bread flour, reserving about a cup. Knead until tacky and cohesive, about 6–8 minutes in a mixer or 10–12 minutes by hand.
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First Rise: Lightly oil a large bowl, place dough inside, cover, and let rise in a warm spot until doubled.
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Mix the Filling: Combine softened butter, brown sugar, cinnamon, and flour into a thick paste.
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Shaping: Roll the dough into an 18×12-inch rectangle on a parchment-lined half-sheet. Spread the filling to the edges, roll tightly from a long edge, pinch the seam, and flip seam-side down. Cut into 12 large pieces or 24 smaller ones and arrange on the pan.
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Proof the Rolls: Cover and let rise until doubled and touching, about 1 hour depending on kitchen warmth.
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Frosting: Whip butter and cream cheese until fluffy. Add powdered sugar, cream, vanilla, maple extract, and salt; beat until smooth.
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Bake: Preheat oven to 350°F. Optionally drizzle warmed heavy cream over each roll for extra gooeyness. Bake 20–25 minutes total, rotating halfway, until centers reach ~190–200°F or are no longer doughy. Cool 5 minutes before frosting and serving.
Notes
Storing extras: Freeze extra frosted rolls in a zip-top bag. To reheat, thaw and warm in the microwave for about 30 seconds (time varies by microwave) and enjoy.
Nutrition
, Carbohydrates: 95g
, Protein: 11g
, Fat: 29g
Nutrition information is automatically calculated and should be used as an approximation.
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