BEST Homemade Cinnamon Rolls
You will love these easy Homemade Cinnamon Rolls: scratch-made, tender, fluffy, and so flavorful. Then slathered with scrumptious vanilla bean cream cheese icing! These are the cinnamon rolls to make for cozy weekends inside, holiday gatherings, and everything in between. They’re so insanely good, you can’t have just one!

Cinnamon rolls, cinnies, yeasty babies, sweet cinnaminnie fluffy clouds…I have so many names for them, ha! My love for these things is unconditional, I’m obsessed. Seriously, they’re at the top when it comes to my favorite things to bake/make. This recipe is newly updated since I last posted it back in 2019: new words, new images, and more! I hope you make yourself a pan soon!
BEST Homemade Cinnamon Rolls 😍
Fresh outta the oven, warm cinnamon rolls covered in ooey gooey icing that drips onto your hands, gahhh! Friends, these homemade cinnamon rolls are out of this world: so fluffy and tender, beaming with flavorful notes, and slathered in a swoon-worthy vanilla bean-flecked icing. The literal BEST!
⇢ More recipes: braised short ribs, one-pot mac and cheese, my fave creamy lemon herb ravioli, reader-favorite sweet potato pound cake, saucy chicken piccata meatballs, and these homemade brioche doughnuts– delish.
Ingredients For Homemade Cinnamon Rolls
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- For the dough: whole milk, granulated sugar, active dry yeast, eggs, butter, vanilla extract, flour, and salt. Simple and comes together so quickly!
- For the filling: softened butter, packed dark brown sugar, cinnamon, and salt. Classic cinnie roll goodness- check!
- For the icing: softened cream cheese + butter, powdered sugar, and vanilla bean paste…those vanilla bean flecks are so dreamy!
I make these cinnamon rolls all the time…be it a special occasion, gifting to friends/family, every Thanksgiving/Christmas morning, or just because. This is my holy grail classic cinnamon roll recipe that everyone enjoys and looks forward to. There’s honestly not a lot of fuss making them, but it does require some patience and commitment for the best cinnamon rolls you will LOVE ♡
⇢ Homemade cinnamon rolls are a lot easier than you think; I got you covered with helpful photos, full video tutorial, and plenty of tips! 😊
How To Make These Cinnamon Rolls
(Note: please see the recipe card directly below for the complete written instructions.)
- Make the dough. Combine the warm milk and about half of the sugar. Then sprinkle the yeast on top and mix well. Let the mixture sit until foamy.
- Add in the remaining sugar, eggs, butter, vanilla extract, flour, and salt.
- Mix until the dough begins to come together. Then increase the speed and continue kneading the dough until smooth.
- Shape the dough into a ball and place it into a lightly greased large bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise/proof in a warm environment until it doubles in size.
- Roll, fill, & cut rolls. After the first proof, punch down the dough knocking out the air and turn out onto a lightly floured surface. Use a rolling pin to roll out the dough, prepare the filling. Spread the softened butter over the dough. Sprinkle the brown sugar on top of the butter and use your hands to rub it in. Lastly, evenly sprinkle the cinnamon and salt over the top and gently pat it into the mixture. Roll up the dough into a tight log. Use a sharp knife or unscented dental floss to cut the log crosswise into 12 pieces.
- Line a 9×13-inch baking pan with parchment paper. Add the rolls into the baking pan and cover. To make same-day rolls: Let the rolls proof in a warm environment until puffy. *Alternatively, transfer the covered pan with assembled rolls into the refrigerator to rest overnight, about 8-10 hours max (to bake cinnamon rolls on the following day). Before baking: let the rolls sit out at room temperature until puffy and proceed with baking.
- Baking the rolls: Remove the plastic wrap/kitchen towel. Bake the cinnamon rolls at 350°F until lightly golden brown, about 30 minutes. While the rolls bake, prepare the icing.
- To make the icing: Beat the cream cheese and butter together until smooth. Then add in the powdered sugar and continue beating. Add in the vanilla bean paste and continue mixing until the icing is smooth- set aside.
- Ice & serve. When the rolls are done, slather the icing over the rolls. These cinnamon rolls are best served right away. Enjoy!
Tips + Tricks, & More For Recipe Success
⇢ Here are some additional notes for the most amazing cinnamon rolls 😛
- Stick to the written recipe! Following the recipe as directed= best results!
- Room temperature ingredients: The eggs, butter, and cream cheese need to be room temperature. For the eggs, this helps the dough to blend seamlessly. An egg that is cold straight from the fridge may cause coagulation. >> I like to set these out on the counter about an hour ahead of time and, in a pinch, submerge cold eggs in warm water to speed things up. And the butter/cream cheese is softened so that they blend well.
- Use fresh yeast! Double check that yeast in the pantry, fresh is best!
- Working with yeast: When making the dough, make sure that your milk is warmed to the appropriate temperature. If your milk is not warm enough, the dough will not activate. Alternatively, if the milk is too hot, it can kill the yeast and your dough will be no good, causing you to start over.
- Follow rise times: For proper yeast effectiveness, allow the dough to proof until it doubles in size (first rise) and the cut rolls are puffy (second rise) before baking. This will make sure that the rolls’ texture will be on point.
- Can I use instant/rapid rise yeast? Yes! For this type of yeast, add it directly with the dry ingredients. No need to wait for activation and only 1 proof!
- Cutting rolls: A super sharp knife or unscented dental floss is clutch for this. I do, however, prefer the floss method because you don’t run the risk of having to press on/flatten the dough like you do with a knife.
- Cinnamon roll middle popped out? So, when the cinnie middle pops, it’s typically caused by the rolls not having enough room to expand (like the pan used wasn’t large enough). No worries though, they’ll still be delicious!
Overnight Cinnamon Rolls (Make-Ahead!)
If you want to make these homemade cinnamon rolls into an overnight situation, let’s do it. This is a great way to prep ahead and break the cinnamon roll-making into parts. Perfect for prepping ahead on your busy holiday gatherings like Thanksgiving, Christmas, Easter, and more as well!
After making the dough, then rolling it out, filling, and cutting the rolls ⇢ place the assembled rolls into a pan, cover, and transfer into the refrigerator to rest overnight, about 8-10 hours max. The next morning, take the rolls out, let them sit at room temperature for about 1 hour or until puffy and bake as directed.
BBR tip: Please know that I do not recommend refrigerating the assembled cinnamon rolls for an extended amount of time as they will dry out.
Tips For Storing Cinnamon Rolls
These homemade cinnamon rolls are best served freshly baked and iced; the texture and taste will be chef’s kiss!👌🏾 However, you can store leftovers, covered, at room temperature for about 1-2 days on the counter. Otherwise, store covered leftovers in the refrigerator, and they’ll keep for 3-4 days. Reheat these rolls in the microwave until warmed through and gooey again!
It’s hard to beat the magic of Homemade Cinnamon Rolls, y’all. They’re such a treat and the perfect bake to make. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More yeast roll recipes you might enjoy:
- Sweet Potato Cinnamon Rolls
- Lemon Sweet Rolls
- Peach Cobbler Cinnamon Rolls
- Garlic Butter Parmesan Rolls
BEST Homemade Cinnamon Rolls
- Prep Time: 2 hours 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
You will love these easy Homemade Cinnamon Rolls: scratch-made, tender, fluffy, and so flavorful. Then slathered with scrumptious vanilla bean cream cheese icing! These are the cinnamon rolls to make for cozy weekends inside, holiday gatherings, and everything in between. They’re so insanely good, you can’t have just one!
Ingredients
Yeast Dough:
- 1 cup whole milk, warmed to about 110°F
- 1/2 cup granulated sugar, divided
- 1 packet (2 1/4 teaspoons) active dry yeast- see notes
- 3 large eggs, room temperature
- 1/2 cup (1 stick) unsalted butter, melted & slightly cooled
- 1 teaspoon vanilla extract
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
Filling:
- 1/4 cup unsalted butter, softened to room temperature
- 1 cup packed dark brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon kosher salt
Vanilla Bean Cream Cheese Icing:
- 4 ounces (brick) cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla bean paste
Instructions
- Make the dough. In the bowl of a stand mixer or in a large mixing bowl (if you plan to mix by hand with wooden spoon), combine the warm milk and about half of the sugar together. Then sprinkle the yeast on top and mix well. Let the mixture sit for 10-15 minutes or until foamy.
- Once the mixture is foamy, add in the remaining sugar, eggs, butter, vanilla extract, flour, and salt.
- Secure dough hook attachment to mixer and mix on low speed until the dough begins to come together, about 1-2 minutes. Increase the speed to medium and continue kneading the dough until smooth, elastic, and supple, about 5-6 minutes. Alternatively, if you are not using a stand mixer, knead the dough by hand for 10 minutes on a lightly floured surface.
- Shape the dough into a ball and place it into a lightly greased large bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise/proof in a warm environment until it doubles in size, about 1 1/2 hours or longer depending on the temperature of your environment. *If using rapid rise/instant yeast, no need for this 1st proof, proceed with step below.
- Roll, fill, & cut rolls. After the first proof, punch down the dough knocking out the air and turn the dough out onto a lightly floured surface. Use a rolling pin to roll out the dough to about 15×10 inches, now let’s prepare the filling. Spread the softened butter over the dough, leaving a slight margin around the edges. Sprinkle the brown sugar on top of the butter and use your hands to rub it in, leaving a slight margin around the edges. Lastly, evenly sprinkle the cinnamon and salt over the top and gently pat it into the mixture.
- Roll up the dough into a tight log starting from the longest side with the seam side down. Pinch the seam to seal in the edges as much as you can. I like to cut off a bit of the ends of the dough because they are not as full in size as the other sections. Use a large sharp knife or unscented dental floss to cut the log crosswise into 12 pieces.
- Line a 9×13-inch baking pan with a piece of parchment paper (this helps just in case any of the filling leaks out). Add the rolls into the baking pan, leaving a bit of space between each one for expansion. Cover the pan with plastic wrap/clean kitchen towel. To make same-day rolls: Let the rolls proof in a warm environment until puffy, about 1 – 1 1/2 hours or longer depending on the temperature of your environment. Towards the end of proofing time, preheat the oven to 350°F. *Alternatively, transfer the covered pan with assembled rolls into the refrigerator to rest overnight, about 8-10 hours max (to bake cinnamon rolls in the morning). Before baking: let the rolls sit out at room temperature until puffy and proceed with step below.
- Baking the rolls: Remove the plastic wrap/kitchen towel. Bake the cinnamon rolls at 350°F until lightly golden brown, about 30 minutes. While the rolls bake, prepare the icing.
- To make the vanilla bean cream cheese icing: In the bowl of a stand mixer or using a handheld electric mixer, beat the cream cheese and butter together until smooth. Then add in the powdered sugar and continue beating until fully incorporated. Add in the vanilla bean paste and continue mixing until the icing is well combined, silky smooth, and free of any lumps. Set aside until the rolls are done baking.
- Ice ’em & serve. When the rolls are done, use a spreading utensil to spread the icing over the rolls, slathering every nook and cranny. These cinnamon rolls are best served right away. Enjoy!
Notes
- If using instant/rapid rise yeast: simply bring the yeast dough together with all ingredients, no need to wait for activation and only 1 proof needed (as directed in step #7).
- For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning.
Keywords: cinnamon rolls, homemade cinnamon rolls, how to make cinnamon rolls, best cinnamon rolls, fluffy cinnamon rolls
66 Comments on “BEST Homemade Cinnamon Rolls”
What did you do with the two end pieces you cut off in the video? Could they be a separate batch?
Hi there! For the purpose of the video, I didn’t include them but you could totally bake them right along with the others. Also, if you don’t want the ends, you can save them and give them a fry (kind of like a funnel cake/fried dough vibe!) 🙂
Best cinnamon rolls ever. My friends and family always want me to make them for Sunday brunch.
★★★★★
Music to my ears, thank you Gwen! 🙂
Just made these for Father’s day and they are so delicious! Will definitely make again.
★★★★★
These turned out delicious! Thank you for the recipe and the video – very helpful.
★★★★★
I made this last night, as a test run before family arrives in a couple of weeks, and they were fabulous this morning! So easy too.
★★★★★
Hi Sheryl, so happy you enjoyed these cinnamon rolls! 🙂
Can you make these with all purpose gluten free flour? Everything else seems straight forward! These look delicious!!
Hi there, unfortunately cinnamon rolls need gluten to have a certain texture to them; I haven’t tried this recipe using that kind of flour but you can see 🙂
Can these be frozen after they’ve been rolled and then refrigerated the night before as the recipe suggests??
Hi Sarah- Yes, these rolls can be frozen after they’ve been filled and cut. Place them into a baking pan that is well covered and then into the freezer. When you are ready to bake them; let them thaw out in the refrigerator, and then let them sit out to reach room temp (to basically proof/rise again)- then bake as directed.
So… I pretty much screwed these up the whole time while making these – I didn’t have a dough hook (or mixer), didn’t knead them properly, def didn’t roll them tightly enough and they STILL turned out amazing!!
Thank you for your recipes that make me look like a pro even as an amateur 😂
Seriously tho Quin, you are awesome and much appreciated.
Ah sorry, didn’t mean to leave a review on someone else’s comment!
★★★★★
Hi there- I love to hear it, so glad you enjoyed these cinnamon rolls…thanks for taking the time to leave this review! 🙂
Can these be refrigerated longer then 12 hours?
Hi- I recommend refrigerating these cinnamon rolls for no longer than 24 hours.
I plan on making these very soon. Can I use the scrapings of a vanilla bean? If so, how much is equivalent to a tablespoon of vanilla paste? Thamx for ypur reply and the recipe.
Hi- I would use about 1/2-1 teaspoon of vanilla bean scrapings.
Oh my goodness, I’m salivating just looking at them!! Quin, I was wondering, I wanted to make them today, but I don’t have any all purpose flour, only bread flour at the moment. Would it be crucial to have AP flour? Also, I don’t have access at the moment, to vanilla bean paste. Would vanilla extract be ok? I know it probably will not give the extra “oh my oh my” but that’s all I have! if so, how much would you say? Thank you, thank you, thank you!!!
★★★★★
Hi Claudia, I haven’t tested this specific recipe using bread flour so I can’t speak to it for certain. As for swapping paste for extract, that is totally fine! 🙂
I just made these for my co-workers and they absolutely loved them! The owner said it was the best cinnamon roll he’s ever had. I was quite impressed with the outcome as well, soooooooo delicious! They can’t wait for me to make them again. This recipe will definitely be the only cinnamon roll recipe I’ll be using!
Hey Quin, fellow Tampanian here!
I’m making this recipe for Christmas and am so excited! Question for you, what happens if the yeast, milk and sugar don’t bubble in 7 minutes? Should i let it sit longer or is something maybe not right?
Help!
Hi Jess- If your yeast hasn’t bloomed after 7 minutes just let it sit for a little longer. Sometimes the temperature of your milk could alter the time 🙂
Can I use fast acting yeast?
Yes- you can use rapid rise/fast acting yeast for this recipe 🙂
The best rolls and super easy. I got 12, which worked out perfectly. Fluffy, melt in your mouth, yet just a bit of chew. All other cinnamon roll recipes are being deleted. I will say I used our own frosting, very close to Martha Stewart’s cream cheese. Added some heavy cream. But this rolls are the bomb!
★★★★★
Hi Ken- glad you loved these cinnamon rolls 🙂
Perfect cinnamon rolls. They were a Christmas morning hit! I will be making these again.
★★★★★
We LOVED these cinnamon rolls!! My family said they were the best they’ve ever had (including the “famous” ones from a local restaurant’s brunch menu). I was also really impressed with the directions – super easy to follow for a homemade treat that has always intimidated me. My daughter said we’re never buying store bought ones in a can again LOL
★★★★★
I have made these cinnamon rolls for family and friends and they all rave on how good they are to eat. I feel the vanilla bean paste adds extra flavor to the icing.
★★★★★
So delicious! I make these almost every week and are a favorite in my family.
★★★★★
This was so delicious!!! It took some effort in getting things prepped, etc., but overall turned out great. I’d never used vanilla paste and it’s a keeper. Can’t wait to make a batch and share it with family.
★★★★★
Thank you for this recipe and video! Made these for my niece’s birthday and I think I’m the favorite aunt now.
The recipe was easy to follow and the instructions were super helpful.
★★★★★
Hi Crystal! Lol @ the fave aunt, love to hear this feedback, glad you all enjoyed 🙂
I am in heaven eating these right now!! Wow these are the perfect cinnamon rolls, I wish I could eat the whole pan 😍😩
★★★★★
Hi Rebekah! Yayyy, so glad you enjoyed one of my favorite recipes to date! 🙂
My go to recipe. These rolls are life.
★★★★★
Hi Nesha- I’m so glad you enjoyed these rolls! 🙂
Can the unbaked rolled dough be kept in the fridge for a week? Instead of overnight? Or did you mean the baked rolls?
★★★★★
Hi there- the unbaked rolls can be kept in the fridge overnight, not a week! That will dry out the rolls 🙂
Can I roll out the dough and portion it then freeze to bake later? I’ve made these a few times and absolutely love them!!
★★★★★
Hi Avery- glad you love these rolls! I have not tested this recipe with freezing the dough but if you try, let me know how it works for you.
Without a doubt these are the best cinnamon rolls I have ever made. Made them for Christmas morning and they were delicious. So easy also. I have had a favorite recipe for cinnamon rolls for many years but I will be discarding it
★★★★★
Hi Marty- thanks for leaving this review, glad you enjoyed these rolls! 🙂
Made these for Christmas morning and they were fabulous and super fluffy! Delicious and a favorite tradition. Thank you for sharing.
★★★★★
Hi Noelle- love to hear this feedback, so happy you enjoyed! 🙂
Made these for Christmas morning, my husband can jot get enough of them. These are delicious!
★★★★★
Hi Rachal- I’m so glad you and your hubby enjoyed these rolls, too! 🙂
I have made these multiple times and they never disappoint! I made them and delivered them to friends on Christmas Eve. Easy gift that made everyone so happy!
Seriously the best cinnamon roll recipe. I’ve tried a lot and this one is by far the best. They’re super fluffy, light and delicious! Thank you for sharing this recipe
★★★★★
I made the cinnamon rolls for a small gathering and they disappeared in a matter of minutes. I’m having a breakfast for Valentine morning with many of my neighbors and I plan to use this recipe again. They are so easy and delicious!
★★★★★
This is the BEST cinni roll recipe out there!
The dough was so soft and fluffy. And oh dang that frosting- I wanted to eat it by the spoonful.
★★★★★
Making this for Thanksgiving with my kids again! This will be my 4th time using this recipe; hits every time!
★★★★★
I’ve never made cinnamon rolls from scratch so I was a bit nervous about the dough, but this recipe is super easy to follow! I don’t have a stand mixer, so just did it by hand and it was still easy. They are SO GOOD – I will be making these again.
I made these cinnamon rolls for my family to eat Thanksgiving morning and to say they were a hit is an understatement… they LOVED them. They’ve already requested I make them again 🙂 I’m not really a baker but the recipe was very super easy to follow. So, easy to make and delicious. This recipe will be added to my ‘holiday favorites’ collection. Thanks for sharing your delicious recipes, Quin!
★★★★★
Hi Kimberly- Love to hear it, so glad you and your family enjoyed these rolls, thanks for dropping this review! 🙂
Me and My little Baker (he’s 4) LOVED making these!! Everyone equally enjoyed eating them! Great and easy recipe!
Will 2% milk work if I don’t have whole milk?
Hi there- I typically only use whole milk for richness, but I don’t see why 2% wouldn’t work- lmk if you try! 🙂
So yummy! They come out perfect every time!
★★★★★
I’ve been attempting to only bake with sourdough starter rather than commercial yeast.
I love this recipe! And would like to try a swap for young starter (not a heavy sourdough flavor).
Have you tried this? Can you offer any tips or ratios?
If not, I’ll experiment! If it doesn’t work, this recipe will have to be an exception because it’s my favorite!
Hi Terisa- I haven’t tested these rolls using sourdough discard, but I’m sure it could work somehow. Please do let me know if you give it a try! 🙂
Left a review on someone else’s comment accidentally and didn’t rate it but they were delicious! Thanks!
★★★★★
Hi Quin! I cannot wait to try this recipe! Is there an alternative to using cream cheese for the frosting?
Hi Vee- I recommend using mascarpone if you’re looking for a good stand-in for cream cheese! 🙂