The Best Homemade Best Cinnamon Roll Recipe

I’ve spent years perfecting my cinnamon roll recipe, and I’m convinced this one hits all the right notes. The dough is soft yet sturdy, the filling is rich with cinnamon warmth, and the cream cheese frosting adds just the right tang. But what sets it apart isn’t just the ingredients—it’s the technique. There’s a secret step that guarantees they stay fluffy even after baking. Want to know what it is?

Recipe

This cinnamon roll recipe is the ultimate game-changer—soft, gooey, and bursting with warm cinnamon-sugar goodness. What makes it special? A touch of cardamom in the dough for a subtle floral note and a cream cheese glaze that’s just the right balance of tangy and sweet.

I’ve spent years perfecting this recipe, and trust me, it’s foolproof. The dough is perfectly pliable, the filling oozes with caramelized cinnamon, and the fluffy layers practically melt in your mouth.

Whether it’s a lazy Sunday morning or a special occasion, these rolls are guaranteed to make your kitchen smell like a bakery and your taste buds sing. You’ve got this—let’s bake the best cinnamon rolls you’ve ever had!

Ingredients

To create the ultimate cinnamon rolls, it’s all about choosing the right ingredients and understanding their roles. Quality matters here—opt for fresh, high-quality components to achieve that soft, gooey, and aromatic perfection. Below is your essential ingredient list, complete with pro tips and swaps to make these rolls your own.

For the Dough:

• Whole milk (warmed to 110°F): Essential for activating the yeast and creating a tender crumb. Skim milk can work, but whole milk adds richness.
• Granulated sugar: Feeds the yeast and adds sweetness. Don’t skimp—it’s key for balance.
• Active dry yeast: The magic behind the rise. Instant yeast works too—just skip the proofing step.
• Unsalted butter (melted): Adds moisture and flavor. Salted butter is fine, but reduce added salt slightly.
• Eggs (room temperature): Bind the dough and create structure. Cold eggs can slow fermentation.
• All-purpose flour: The foundation of the dough. Bread flour can add extra chew if you prefer a denser texture.
• Salt: Enhances flavor and controls yeast activity. Non-negotiable.

For the Filling:

• Unsalted butter (softened): Spreads easily and holds the filling together.
• Brown sugar (light or dark): Dark brown sugar adds a deeper molasses flavor. A must for that signature sticky sweetness.
• Ground cinnamon: Use Ceylon cinnamon for a lighter, floral note or cassia for bolder warmth. Freshly ground is best.
• Optional Add-Ins: A pinch of nutmeg or cardamom elevates the flavor profile.

For the Frosting:

• Cream cheese (room temperature): The base for the iconic tangy-sweet frosting. Don’t substitute with anything else—it’s essential.
• Unsalted butter (softened): Adds creaminess and helps the frosting hold its shape.
• Powdered sugar: Provides sweetness and smooth texture. Sift it to avoid lumps.
• Vanilla extract: Enhances the frosting’s flavor. Pure extract is worth the investment.
• Optional Add-Ins: A splash of heavy cream or milk for a thinner consistency, or a pinch of salt to balance the sweetness.

Pro Tip: Always use room-temperature ingredients for the dough and frosting—this guarantees even mixing and better texture. For an extra touch, add a drizzle of melted butter on the baked rolls before frosting for an indulgent glaze.

How to Make the Best Best Cinnamon Roll Recipe

Step 1: Activate the yeast****

In a small bowl, combine warm milk (110°F), sugar, and yeast. Let it sit for 5-10 minutes until frothy.

This step guarantees the yeast is alive and ready to help your dough rise. Tip: If it doesn’t froth, your yeast may be expired, and you’ll need to start over.

Step 2: Make the dough****

In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, melted butter, and eggs. Mix until a shaggy dough forms.

Knead on a floured surface for 8-10 minutes until smooth and elastic. Watch-out: Over-kneading can make the dough tough, so stop once it’s smooth and springs back when pressed.

Step 3: Let the dough rise****

Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1-1.5 hours until doubled in size.

Pro tip: To speed up rising, place the bowl in a turned-off oven with a bowl of hot water underneath.

Step 4: Roll out the dough****

Punch down the dough and roll it into a 16×12-inch rectangle. Make sure the surface is lightly floured to prevent sticking.

Visual cue: The dough should look even and smooth.

Step 5: Add the filling****

Spread softened butter evenly over the dough, leaving a small border around the edges. Sprinkle a mixture of cinnamon and sugar over the butter, confirming it’s evenly distributed.

Pro tip: Add a pinch of salt to the filling to balance the sweetness.

Step 6: Roll and slice****

Starting from the long side, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice into 12 even pieces.

Watch-out: A dull knife can squish the rolls—use a clean, sharp blade for clean cuts.

Step 7: Let the rolls rise again****

Place the rolls in a greased baking dish, cover with a towel, and let them rise for 30-45 minutes until puffy.

Visual cue: The rolls should nearly double in size and feel soft to the touch.

Step 8: Bake****

Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown.

Pro tip: Cover with foil halfway through if the tops are browning too quickly. The rolls are done when they sound hollow when tapped.

Step 9: Make the glaze****

While the rolls bake, whisk powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or sugar as needed.

Pro tip: For a creamier glaze, substitute milk with heavy cream.

Step 10: Glaze and serve****

Drizzle the glaze over the warm rolls. Let them cool slightly before serving.

Watch-out: Glazing too early can cause the glaze to melt off completely. Let the rolls sit for 5 minutes before adding the glaze.

Nutrition

Cinnamon rolls are a delicious treat, but they are also high in calories and sugar. Here is the nutritional breakdown for a typical cinnamon roll:

Chef Tips

When making cinnamon rolls, I always make sure the dough is at the right temperature, as it makes a big difference in texture. Knead just until smooth—overworking toughens it.

Let it rise in a warm spot for maximum fluffiness. Roll tightly to prevent gaps.

Brush with melted butter before adding cinnamon sugar for extra richness. Bake until golden, not dark, to keep them tender.

Glaze while warm for the best absorption.