Recipe

Classic Best Cinnamon Roll Recipe

Soft, pillowy rolls with a buttery cinnamon swirl and a tangy vanilla cream cheese frosting that melts into every spiral.

By Matt Campbell

•

4.9

A pan of freshly baked cinnamon rolls with glossy cream cheese frosting melting over the warm spirals on a kitchen counter

Jump to Recipe

If you have ever chased that bakery cinnamon roll vibe at home, the one that’s light, fluffy, and ridiculously tender with a gooey cinnamon center, this is the recipe I keep coming back to. It is classic in the best way: a soft enriched dough, a buttery brown sugar cinnamon filling, and a cream cheese frosting that tastes like weekend mornings.

My goal here is maximum cozy with minimum drama. The ingredients are familiar, the steps are clear, and I’ll call out the little moves that make a huge difference, like how warm your milk should be, how to know the dough is done kneading, and how to keep the rolls from baking up dry.

Why It Works

Light and fluffy texture: An enriched dough with butter, milk, and egg stays soft and tender.
Big cinnamon flavor without grit: Brown sugar melts into a glossy swirl, and a pinch of salt keeps it from tasting flat.
Moist rolls, not dry ones: Baking at a moderate temperature and pulling them when just done keeps the centers plush.
Frosting that actually melts in: You’ll spread it on while the rolls are warm so it sinks into the spirals.

Pairs Well With

Storage Tips

How to Store Cinnamon Rolls

Room temperature

Store frosted rolls in an airtight container for up to 2 days. If your kitchen runs warm, refrigerate after the first day.

Refrigerator

Keep in an airtight container for up to 5 days. The fridge can firm them up, so plan to rewarm before eating.

Freezer (best for make-ahead)

Freeze baked rolls: Freeze unfrosted (best) or frosted, wrapped well, for up to 2 months.
Thaw: Overnight in the fridge or 1 to 2 hours at room temp.
Reheat: Microwave individual rolls 15 to 25 seconds, or warm a pan (covered) at 300°F for 10 to 15 minutes.

Matt’s little trick: When reheating, add a tiny pat of butter on top. It tastes like you just baked them and nobody needs to know otherwise.

Common Questions

Can I make these cinnamon rolls ahead of time?

Yes. After shaping and placing the rolls in the pan, cover tightly and refrigerate overnight (8 to 14 hours). In the morning, let them sit at room temperature until slightly puffy, usually 45 to 75 minutes, then bake.

What if I only have instant yeast?

Instant yeast works great. Use the same amount. You can mix it right into the dry ingredients. The rise may be a bit faster, so go by how the dough looks, not the clock.

How do I know the dough is kneaded enough?

It should feel smooth and elastic, not shaggy. Do the “windowpane test” by stretching a small piece. If it stretches thin without tearing right away, you’re in a good spot.

Why did my rolls turn out dense?

Most common reasons are: milk was too hot and hurt the yeast, not enough kneading, too much flour added during kneading, or the dough did not rise long enough. For flour, start a little sticky and add only what you need.

Can I use bread flour instead of all-purpose flour?

Yes. Bread flour gives a slightly chewier, taller roll. Start with the lower end of the flour range and add more only if the dough is truly wet, since bread flour can absorb a bit more.

How do I keep the filling from leaking out?

Use very soft butter for the filling so it spreads thinly, leave a 1/2-inch border, and roll the dough snugly (not crushed tight). Also, chill the log for 10 minutes if it feels too squishy to slice cleanly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer with dough hook (or a big bowl and your hands)
Measuring cups and spoons
Instant-read thermometer (helpful for milk temperature)
Rolling pin
9x13-inch baking dish (or two 9-inch round pans)
Dental floss or a sharp serrated knife for slicing
Small saucepan (optional, for warming milk)

I did not go the traditional culinary school route, but I’ve always been obsessed with the practical stuff that actually makes food better. Cinnamon rolls taught me patience in a way a lot of weeknight meals never will. The first time I made them, I kept dumping in flour because the dough felt “too sticky” and I ended up with rolls that could double as doorstops. Now I let the dough be a little tacky, I trust the rise, and suddenly the whole kitchen smells like a warm bakery and I’m standing there thinking, okay, wow… that was worth it.

Classic Best Cinnamon Roll Recipe

(4.9 Reviews)

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 2 hours 20 minutes

Servings 12 rolls

Ingredients

Dough

1 cup whole milk, warmed to 105°F to 110°F
2 1/4 tsp active dry yeast (1 packet)
1/3 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1/3 cup unsalted butter, melted and cooled slightly
1 tsp fine salt
3 3/4 to 4 cups all-purpose flour, plus more for rolling

Filling

1/2 cup unsalted butter, very soft (not melted)
1 cup packed light brown sugar
2 tbsp ground cinnamon
1/4 tsp fine salt
1 tsp vanilla extract (optional, but great)

Cream Cheese Frosting

4 oz cream cheese, softened
3 tbsp unsalted butter, softened
1 1/4 cups powdered sugar, sifted if lumpy
1 tsp vanilla extract
1 to 2 tbsp milk or heavy cream, as needed
Pinch of fine salt

Instructions

Wake up the yeast. In a large bowl (or the bowl of a stand mixer), whisk warm milk, yeast, and 1 tsp of the sugar. Let it sit 5 to 10 minutes until foamy. If it does not foam, your yeast may be old or the milk may be too hot or too cold.
Mix the dough. Add remaining sugar, egg, egg yolk, melted butter, salt, and 3 1/2 cups flour. Mix until a shaggy dough forms.
Knead. Knead with a dough hook on medium-low about 6 to 8 minutes, or by hand 8 to 10 minutes, until smooth and elastic. The dough should be soft and slightly tacky. Add more flour 1 tbsp at a time only if it is truly wet and unmanageable.
First rise. Lightly oil a bowl, place dough inside, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes.
Make the filling. In a small bowl, mix brown sugar, cinnamon, and salt. In a separate small bowl, stir the vanilla (if using) into the very soft butter.
Roll out. Grease a 9x13-inch baking dish. Punch down dough and roll on a lightly floured surface into a 16x12-inch rectangle (roughly).
Fill. Spread the vanilla-butter evenly over the dough. Sprinkle the cinnamon sugar mixture all over, pressing lightly so it adheres.
Roll and slice. Starting from a long side, roll into a snug log. Slice into 12 even pieces using dental floss or a serrated knife.
Second rise. Arrange rolls in the prepared pan. Cover and let rise until puffy and touching, about 30 to 45 minutes.
Bake. Heat oven to 350°F. Bake 22 to 28 minutes until lightly golden and the centers are set. If you have a thermometer, aim for about 185°F to 190°F in the center of a middle roll.
Frost. While rolls bake, beat cream cheese and butter until smooth. Beat in powdered sugar, vanilla, salt, and enough milk or cream to make it spreadable. Spread frosting over warm rolls so it melts into the spirals.
Serve. Eat one while standing at the counter. This is not a rule, but it feels correct.

A spoon spreading cream cheese frosting over warm cinnamon rolls in a baking dish

Nutrition information is estimated.

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