Homemade Cinnamon Rolls
These homemade cinnamon rolls are homemade rolls that are as soft as a pillow. The dough is so soft, the outside of the roll is just as gooey as the middle! They are filled with a cinnamon filling and topped with cream cheese glaze.
These homemade cinnamon rolls are the best homemade cinnamon rolls you will ever taste. What makes them the perfect cinnamon rolls is the fluffy texture strong flavors. Cinnamon rolls are a family favorite, so I have spent a lot of time perfecting these into the best cinnamon roll recipe. These are the perfect way to start the day on a special occasion like Christmas morning.
I have tips and tricks and process photos to easily help you make this recipe! If you love cinnamon rolls, you have to try my giant cinnamon rolls.
Tips for making the rolls
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure to use fresh yeast. Using expired yeast or making it too hot or cold when activating it can prevent a proper rise.
- Tip 2: When you measure your flour, be sure not to compact it. I recommend scooping the flour into your measuring cup as pressing the measuring cup in and pressing it against the side of the container can pack in extra flour.
- Tip 3: For the best rise, I like to put my covered bowl of dough in the oven. Preheat the oven to 200°F and turn it off when you place the bowl in the oven. Also, make sure to crack open the oven door. This lets it rise in a warm place, which the yeast loves.
Save this Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
For more something recipes, try my mini cinnamon rolls and banana cinnamon rolls.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Homemade Cinnamon Rolls
These are the gooiest cinnamon rolls! The dough is super soft like a pillow. They are filled with cinnamon filling and topped with cream cheese glaze.
Print Recipe
Pin Recipe
Leave a Review
Ingredients
Cinnamon Roll Dough
- 1 cup Warm milk, Warmed to 110°F
- 1 packet Active rise yeast, (7 grams)
- Sprinkle of sugar
- 2 Large eggs, room temperature slightly beaten
- 10 TBSP Unsalted butter, room temperature and cubed
- 4 1/2 cups All-purpose flour
- 1 tsp Salt
- 1/4 cup White granulated sugar
Cinnamon Roll Filling
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup Packed brown sugar, light or dark
- 1 1/2 TBSP Ground cinnamon
- 1/2 cup Heavy cream
Cream Cheese Glaze
- 4 oz Cream cheese, room temperature
- 4 TBSP Unsalted butter, room temperature
- 1 cup Powdered sugar, sifted
- 1 tsp Pure vanilla extract
Instructions
Cinnamon Roll Dough
- In a microwave safe bowl, heat the milk until 110°F. It needs to be warm but not hot for the heat. Pour in the yeast and sprinkle of sugar and let it sit for 10 minutes to activate. The yeast will be foamy.1 cup Warm milk, 1 packet Active rise yeast
- In a mixing bowl, sift the flour. Mix in sugar and salt. Pour in the milk/yeast mixture, lightly beaten eggs, and cubed butter.4 1/2 cups All-purpose flour, 1 tsp Salt, 1/4 cup White granulated sugar, 10 TBSP Unsalted butter
- Mixer using a dough hook: Mix on low until a dough forms. Turn to medium and knead for 5 minutes.By hand: Use a rubber spatula and mix until a dough starts to form. Turn the dough onto a floured surface. Knead for 5 minutes until a soft dough ball forms.
- Preheat oven to 200°F. Spray a large mixing bowl with non-stick spray. Place the dough in the bowl and cover with a kitchen towel. Place bowl in the oven, crack open the door and turn off the oven. Rise for 1 hour. *Overnight instructions see notes.
Cinnamon Roll Filling
- Using a hand mixer, mix the butter, brown sugar, cinnamon. Mix on high for 2 minutes. It will be easier to spread this way.1/2 cup Unsalted butter, 3/4 cup Packed brown sugar, 1 1/2 TBSP Ground cinnamon
- The dough should be double in size. Punch down using your fist. Roll dough out on a lightly floured surface. Roll into a large rectangle about 1/4 inch thick.
- Spread the filling over the dough. Roll the dough from the bottom tightly. Roll from the bottom to get more swirls inside the roll.
- Cut the uneven ends off with a knife. Use unflavored dental floss or a serrated knife to cut 12 cinnamon rolls.
- Place in a 9×13 pan sprayed with baking non-stick spray. Cover with the towel and rise at room temperature for 20 minutes. After it rises pour the heavy cream around the rolls.
- Preheat oven to 375°F. Bake the rolls for 28-30 minutes. The rolls should be lightly golden on top.
Cream Cheese Glaze
- Using a hand mixer, beat the cream cheese and butter on high for 1 minute. Add in sifted powdered sugar and vanilla. Mix on low until combined, switch to high speed until creamy.4 oz Cream cheese, 4 TBSP Unsalted butter, 1 tsp Pure vanilla extract, 1 cup Powdered sugar
- Ice the cinnamon rolls when they are hot. The icing will melt into the cracks and make the rolls extra gooey.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the dough.
High altitude baking- Add an extra 1-2 TBSP of flour while kneading if dough is too sticky.
Overnight Instructions:
Allow the dough to do the 1st rise overnight. Cover the bowl very tightly with cling wrap. Rise overnight. (8-12 hours is okay. Don’t go over 16 hours) Roll the dough out like normal. The second rise should be at least 1 hour or until the dough is room temperature.
Calories: 410kcal, Carbohydrates: 52g, Protein: 6g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 253mg, Potassium: 78mg, Fiber: 2g, Sugar: 5g, Vitamin A: 777IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!
These were soft, yummy, and easy to make. But they could use more of the cinnamon sugar filling. I plan to make them again but double the filling amount. Thanks for sharing!
These are the absolute most bestest cinnamon roll recipe I have EVER tried, and I’ve tried several, even the famous name ones, and they didn’t turn out like this. This recipe, on top of being so delicious, moist, and fluffy soft, is soooo easy to make. I highly recommend that you make these right now. 🙂
These are SPECTACULAR! I have made them twice now for my family and they are my new go-to! They are VERY soft and gooey. They also stay like that for a few days after made! Thank you for the delicious recipe! 🙂
Just made these last night, and OMG! THE BEST!!!! Stephanie knocks it out other park, with every single recipe! I also love that she includes the ingredients under each step/process, so I don’t have to scroll up and down every minute. Super helpful! Wanted to ask if it’s okay to double the batch, if so, do any modifications need to be made for the ingredients, temp, or cook time? Again, THANK YOU Stephanie, for bringing greatness into our lives!
Holaas estaba revisando las recetas de los rollos de canela mmm se ven deliciosos ,los haré ! Pero vi otras recetas tuyas y tienen melasa no se qué es? Y esta receta no la tiene no importa quedan igual a los otros ?
This recipe looks good but I don’t see the detail around the heavy cream like the picture and title shows… please help me understand why that’s missing!
Hi Stephanie,
I can’t wait to try your sweet rolls.
Can I do first rise, form into rolls in pan, then refrigerate overnight, and bake the next morning? I’m trying to save time in the morning. Thanks!
Sherry
Hola, la masa debe quedar punto ventana?
Can this recipe be tripled?
The best cinnamon rolls!!! Recipe was easy to follow and they came out perfect. Stephanie’s recipes are amazing every time.
These cinnamon rolls are amazing! The best I have ever had in my life!
Is active rise yeast the same as fresh yeast? Or is it possible to use fresh and then how much?
You will need double the fresh yeast.
Stephanie, you have two different gram measurements for your yeast package in the comments. Which is it? Could you give the total needed for the recipe in the ingredients? Thanks so much.
It is 14 grams total of dry yeast.
The best cinnamon rolls ever!
I thought I loved cinnamon rolls before, but this recipe taught me I didn’t know what good cinnamon rolls are like. It is like eating a cloud made of happiness. My family won’t stop asking for more. Be careful making these because you will never want to eat any other cinnamon rolls again.
These cinnamon rolls are super gooey!
I’d didn’t see anything about baking these with heavy cream….
I updated this recipe. By cutting the room temperature butter into the dry ingredients, it helps to make a more gooey roll. They are so soft!
I tried making it, and it was soooooo supperrr dupeerr delicious 🤤🤤🤗🤩
Thank you so much for the amazing recipe….🤗🤗🤤🤤❤️❤️🤩🤩
They were amazing! Recipe is so easy to follow and you end up with the most amazing and soft rolls. Definitely making them again soon…
What the weigh of the yeast in gram or ounce as 2 pkt different countries have different weigh thanks
Here, a packet of yeast weighs 11 grams. So you need 22 grams of yeast.
I made these last night and Oh my!!!! They are amazing. My family couldn’t stop eating them. The directions are super clear and I love that when your making the recipe the ingredients are included during the step so you don’t have to keep scrolling up and down. Very clever Stephanie. This was my first recipe that I made from you but it won’t be the last. Loved your helpful tips ( take eggs and butter out 2 hours before, etc)
These were yummy! Definitely will
make again. Nice and soft.
May I know the 2 packet of yeast is equal to how many grams? Here in my place a packet of yeast is 11gm. Is it the same?
One packet of yeast here is 7 grams. So, I used 14 grams. If you have 11 grams, I still think that would be fine.
can I freeze these? bake them ahead and freeze them or freeze them unbaked?
Yes you can. Bake for 10 minutes. Cool completely and freeze. Thaw completely and bake for another 10-15 minutes. I am working currently on reworking this recipe and I will include these notes!
Do you think these would work making them the night before and doing that second rise in the fridge over night? Also, thoughts on using whole milk instead heavy cream to pour over the buns?
Thank you!
Hello!
I would recommend that you do the first rise of the dough and cover the dough. Let it chill. Then, in the morning and roll the dough into cinnamon rolls and let it rise for 1-2 hours. Room temperature rolls will get a better rise in the oven.
Also, I prefer heavy cream because the fat content is necessary to bake into the dough and cause a softer roll.
I’m a little confused about the overnight rise. You don’t say to let it rise in the refrigerator overnight but then you say to let it rise an hour the 2nd time to get it to room temperature…?
In the blog post, under overnight, it says to place in the fridge.
These are my favorite special breakfast for my family. They have a perfect warm and gooey texture. My son loves them! Definitely deserve the title of “best”!