Homemade Cinnamon Rolls That Bake Up Soft, Fluffy, and Gooey

Homemade Cinnamon Rolls

These homemade cinnamon rolls bake up soft and fluffy, with a gooey cinnamon sugar filling running through every spiral and a tangy cream cheese frosting spread over the top while the rolls are still warm. According to the original recipe, it was perfected after testing six different batches.

this …

Serve them for weekend breakfast, holiday mornings, or any time a sweet treat sounds good. The recipe below is adapted from the original homemade cinnamon rolls recipe and is written to be beginner friendly, even if yeast has made you nervous before.

Why This Recipe Works

There is a reason this one earns a spot in your regular rotation.

• Ultra soft and fluffy: the rolls stay soft for days instead of turning dry by the second morning.
• A foolproof rise: the dough rises in a warm oven that has been turned off, which keeps the temperature steady in a normal kitchen.
• The right finish: a cream cheese glaze adds a tangy, sweet contrast to the buttery cinnamon filling.
• Beginner friendly: the dough is mixed and kneaded by hand, so a stand mixer is not required.
• Better than bakery: homemade rolls cost less than a bakery box and still impress everyone at the table.

If you enjoy comparing methods, our soft and fluffy cinnamon rolls follow a similar path to the same tender crumb.

Expert Tips for Perfect Cinnamon Rolls

Temperature matters most. The milk should be 100 to 115°F (38 to 46°C). Too hot and it kills the yeast, too cold and the yeast will not activate. Use a thermometer for the first few batches until you can judge the warmth by touch.

If the milk feels hot on your finger, it is too hot for yeast. Warm, not steaming, is exactly what you want.

Do not rush the rise. Properly risen dough is what gives you fluffy rolls. If your kitchen runs cold, the warm oven method fixes it: heat the oven briefly, turn it off, and let the covered bowl sit inside.

Cut with floss. Unflavored dental floss slices the log cleanly without squishing the rolls the way a knife can. Slide the floss under the log, cross the ends over the top, and pull.

Brush with butter after baking. A light brush of melted butter over the hot rolls adds extra softness and a little shine.

Make ahead if mornings are busy. Prepare the rolls up to the second rise, cover the dish tightly, and refrigerate overnight. Bring them to room temperature for about 30 minutes before baking, then bake them fresh.

Variations & Substitutions

The base recipe is flexible, so you can adjust it to what you have on hand and what your family likes.

• Vegan rolls: use plant based milk, vegan butter, and vegan cream cheese.
• Citrus twist: mix orange zest into the filling for a bright, citrusy note.
• Maple icing: swap the cream cheese glaze for a maple icing made from powdered sugar, maple syrup, and milk.
• Apple cinnamon rolls: add diced apples to the filling.
• Nut free: simply omit the pecans or walnuts.

If you love a long fermented dough, our sourdough cinnamon rolls make a lovely next project once you have this method down.

Storage & Reheating

Baked rolls keep well, which makes them a smart make ahead breakfast.

• Room temperature: store in an airtight container for up to 3 days.
• Refrigerator: glazed rolls keep up to 5 days. Reheat in the microwave for 15 to 20 seconds.
• Freezer: freeze baked rolls without glaze for up to 3 months. Thaw overnight, warm in a 300°F oven for 10 minutes, then glaze.
• Fresh in the morning: assemble the rolls, cover tightly, refrigerate overnight, let them rest at room temperature for 30 minutes, then bake.

What to Serve with Cinnamon Rolls

A cinnamon roll is rich, so the best pairings either balance it or lean all the way into the treat.

• Fresh fruit salad: cool, juicy fruit cuts through the sweetness and adds color to the table.
• Scrambled eggs and bacon: a savory brunch plate that makes the meal feel complete.
• Hot coffee or a chai latte: a warm drink beside a warm roll is a simple pleasure, and the gentle bitterness of coffee balances the glaze.
• Vanilla ice cream: serve a warm roll with a scoop for an easy dessert.

For a holiday brunch, set the baking dish on the table and let everyone pull their own roll. For dessert, warm a single roll briefly and add ice cream so the glaze melts into a soft sauce.

Ingredients

This recipe makes 12 rolls and uses three simple groups of ingredients. Gather everything before you start, because the dough comes together quickly once the milk is warm.

For the dough

• 3½ cups all purpose flour
• 1½ teaspoons instant rapid rise yeast
• 5 tablespoons sugar
• ½ teaspoon salt
• 1 cup lukewarm milk
• ¼ cup unsalted butter, melted
• 1 large egg, lightly beaten

For the filling

• 2 tablespoons unsalted butter, melted, for brushing the rolled dough
• ½ cup brown sugar
• 2 tablespoons ground cinnamon
• ½ cup pecans or walnuts, finely chopped

For the glaze

• 4 oz. cream cheese, softened
• 2 tablespoons unsalted butter, melted
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 cup confectioners’ sugar

Use instant rapid rise yeast for the dough, since it goes straight into the dry ingredients with no proofing step.

Instructions

Work through the steps in order, and keep an eye on the dough rather than the clock during both rises.

1. In a large mixing bowl, whisk together 3½ cups flour, the instant rapid rise yeast, sugar, and salt.
2. In a saucepan, gently warm the milk and melted butter until just warm, not hot to the touch. The ideal temperature is 100 to 115°F (38 to 46°C).
3. Pour the warm milk mixture into the dry ingredients. Add the lightly beaten egg and mix until a soft dough forms.
4. Turn the dough out onto a floured surface and knead for 3 to 5 minutes, until smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise in a warm oven that has been turned off for 30 minutes, or until doubled in size.
5. Roll the dough into a 19 by 13 inch (48 by 33 cm) rectangle.
6. Brush the dough with the melted butter. Mix the brown sugar, cinnamon, and nuts in a bowl and sprinkle the mixture evenly over the top.
7. Roll the dough into a log starting from the long side, then slice it into 2 inch rolls.
8. Place the rolls in a greased 9 by 13 inch baking dish. Cover and let them rise in a warm oven for 30 minutes.
9. Preheat the oven to 350°F (175°C).
10. Bake the rolls for 25 to 30 minutes, until lightly golden, then let them cool slightly.
11. For the glaze, beat the cream cheese, melted butter, milk, and vanilla together until smooth.
12. Add the confectioners’ sugar and mix until creamy.
13. Spread the glaze over the warm rolls and serve immediately.

Notes

• Instant yeast needs no proofing and goes directly into the dry ingredients.
• The milk mixture should be warm, not hot, so the yeast stays alive and active.
• The dough should feel soft and slightly tacky. Add extra flour only if it is very sticky.
• Let the dough rise in a warm, draft free spot. A turned off warm oven works best.
• Unflavored dental floss gives clean cuts without flattening the dough.
• Rolls placed close together bake softer and pull apart easily.
• For a thicker glaze, add more sugar. For a thinner glaze, add more milk.
• Spread the glaze over warm rolls so it melts slightly into the spirals.
• Make ahead: shape the rolls, cover tightly, refrigerate overnight, then bring them to room temperature for 30 to 45 minutes before baking, depending on how warm your kitchen is.
• Storage: keep the rolls at room temperature for up to 3 days and warm each one for 10 to 15 seconds before serving.
• Freeze baked rolls without glaze, or freeze unbaked rolls and thaw and rise them before baking.
• Variations to try: raisins, chocolate chips, or orange zest, plus swapping or omitting the nuts.

Recipe details

The source lists a prep time of 1 hour 20 minutes and a cook time of 30 minutes, plus a total of 2 hours that covers the full process, including both rising periods. One batch makes 12 servings, and a baking dish is the equipment you need.

Nutrition per serving, based on 12 servings: 344 calories, 56 g carbohydrates, 7 g protein, 15 g fat, 8 g saturated fat, 46 mg cholesterol, 146 mg sodium, 2 g fiber, and 16 g sugar. The source notes that this nutrition information is calculated automatically and should be used as an approximation.

FAQs

Soft Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Homemade Cinnamon Rolls These homemade cinnamon rolls bake up soft and fluffy, with a gooey cinnamon sugar filling running through every spiral and a tangy cream cheese frosting spread over the top while the rolls are still warm. According to the original recipe, it was perfected after testing six different batches.

• Total Time: 120 min
• Yield: 12 1x

Ingredients

Scale 1x2x3x

For the Dough
3½ cups all-purpose flour
1½ teaspoons instant rapid-rise yeast
5 tablespoons sugar
½ teaspoon salt
1 cup lukewarm milk
¼ cup unsalted butter, melted
1 large egg, lightly beaten

For the Filling
2 tablespoons unsalted butter, melted (for brushing the rolled dough)
½ cup brown sugar
2 tablespoons ground cinnamon
½ cup pecans or walnuts, finely chopped

For the Glaze
4 oz. cream cheese, softened
2 tablespoons unsalted butter, melted
2 tablespoons milk
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar

Cook Mode Prevent your screen from going dark

Instructions

Make the Dough
1-In a large mixing bowl, whisk together: In a large mixing bowl, whisk together 3½ cups flour, instant rapid-rise yeast, sugar, and salt.
2-In a saucepan, gently warm the milk: In a saucepan, gently warm the milk and melted butter until just warm (not hot to the touch). Ideal temperature: 100-115°F / 38-46°C.
3-Pour the warm milk mixture into the: Pour the warm milk mixture into the dry ingredients. Add the lightly beaten egg and mix until a soft dough forms.
4-Transfer the dough to a floured surface: Transfer the dough to a floured surface and knead for 3-5 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm (turned-off) oven for 30 minutes, or until doubled in size.

Shape the Rolls
5-Roll the dough into a 19 ×: Roll the dough into a 19 × 13-inch (48 × 33 cm) rectangle.
6-Brush with melted butter: Brush with melted butter. Mix brown sugar, cinnamon, and nuts in a bowl and sprinkle evenly over the dough.
7-Roll into a log from the long: Roll into a log from the long side and slice into 2-inch rolls.
8-Place in a greased 9 × 13-inch: Place in a greased 9 × 13-inch baking dish. Cover and let rise in a warm oven for 30 minutes.

Bake
9-Preheat oven to 350°F (175°C): Preheat oven to 350°F (175°C).
10-Bake rolls for 25-30 minutes, or until: Bake rolls for 25-30 minutes, or until lightly golden. Let cool slightly.

Make the Glaze
11-Beat together cream cheese, melted butter, milk,: Beat together cream cheese, melted butter, milk, and vanilla until smooth.
12-Add confectioners’ sugar and mix until creamy: Add confectioners’ sugar and mix until creamy.

Finish
13-Spread the glaze over warm rolls and: Spread the glaze over warm rolls and serve immediately.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 80 min
• Cook Time: 30 min
• Method: bake

Nutrition

• Calories: 344kcal
• Sugar: 16g
• Sodium: 146mg
• Fat: 15g
• Saturated Fat: 8g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 46mg