Recipe

Cinnamon Rolls

Fresh, vibrant cinnamon rolls with bright vanilla cream cheese glaze, pillowy dough, and crisp, caramelized edges. Cozy bakery vibes, no fancy ingredients required.

By Matt Campbell

•

4.9/5

Baking dish filled with warm cinnamon rolls topped with glossy vanilla cream cheese glaze on a wooden kitchen counter in natural morning light

Jump to Recipe

Some cinnamon rolls are all sweetness and no sparkle. These are not those rolls.

This batch is fresh and vibrant in the way your favorite bakery smells at 9 a.m., except you are wearing socks, the coffee is already on, and nobody is charging you eight dollars for frosting. The dough is soft and buttery, the swirl is cinnamon-forward with a tiny pop of brightness, and the glaze tastes like vanilla that actually showed up to the party.

We are keeping ingredients accessible and the method clear. You do not need a stand mixer, but it helps. You do not need perfection, but you do need to taste. That is the fun part.

Thick vanilla cream cheese glaze being poured over a pan of freshly baked cinnamon rolls

Why It Works

Pillowy rolls with crisp edges: A hot oven and a snug pan give you that bakery contrast, soft centers and those irresistible browned corners.
Big cinnamon flavor without tasting flat: Brown sugar, cinnamon, and a pinch of salt build depth, while a little citrus zest wakes everything up.
Make-ahead friendly: You can do an overnight rise so morning baking feels like a victory lap.
Glaze that stays creamy: Cream cheese plus powdered sugar and vanilla gives you a smooth, tangy finish that does not disappear into the roll.

Pairs Well With

Storage Tips

Room temperature: If your kitchen is cool, keep rolls tightly covered for up to 1 day.

Refrigerator: Store in an airtight container for up to 4 days. The fridge can firm them up, so plan to rewarm.

Freezer: Freeze unfrosted rolls (best) wrapped well for up to 2 months. Thaw overnight in the fridge, then rewarm.

Reheating: Microwave 20 to 30 seconds for one roll. For a whole pan, cover with foil and warm at 300°F for 10 to 15 minutes. Add fresh glaze after reheating if you want that just-made vibe.

Common Questions

Can I make these cinnamon rolls overnight?

Yes. After you slice and place them in the baking dish, cover tightly and refrigerate overnight (8 to 16 hours). In the morning, let them sit at room temperature until slightly puffy, usually 45 to 90 minutes depending on your kitchen, then bake.

Why did my filling leak out?

A little leakage is normal and delicious. Too much usually means the butter was fully melted and pooled. Use soft butter, spread it thin, and leave a small border at the top edge so the seam can seal.

How do I get soft rolls that are not dry?

Do not overflour the dough and do not overbake. Pull the pan when the centers read about 190°F or when the tops are golden and the middle rolls look set but still plush.

Can I use instant yeast instead of active dry?

Yes. Use the same amount. You can still warm the milk and mix everything the same way. Instant yeast may rise a bit faster, so watch the dough, not the clock.

Can I skip the cream cheese glaze?

Absolutely. Swap to a simple vanilla icing (powdered sugar, milk, vanilla, pinch of salt) or brush warm rolls with melted butter and sprinkle with a little cinnamon sugar.

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

9x13-inch baking dish (or similar)
Mixing bowls
Measuring cups and spoons
Whisk and rubber spatula
Rolling pin (a wine bottle also works)
Dental floss or a sharp serrated knife for slicing
Instant-read thermometer (optional but helpful)

The first cinnamon rolls I ever felt truly proud of happened in a slightly chaotic kitchen situation. I was short on time, overconfident with the flour, and convinced I could eyeball the rise. The rolls came out fine, but not memorable.

So I went back in, friend-in-the-kitchen style. I started tasting the filling before rolling it up, adding a pinch more salt, and sneaking in a little citrus zest. That tiny move made the whole pan taste brighter, like the cinnamon had a spotlight instead of a blanket over it. Now these are the rolls I make when I want cozy, but I also want people to pause mid-bite and look at me like, "Okay, what did you do?"

Cinnamon Rolls

(4.9/5 Reviews)

Prep Time 25 minutes

Cook Time 22 minutes

Total Time 2 hours 20 minutes

Servings 12 rolls

Ingredients

For the dough

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

For the filling

1/2 cup unsalted butter, very soft
3/4 cup packed light brown sugar
1 1/2 tablespoons ground cinnamon
1 teaspoon orange zest (or lemon zest)
1/2 teaspoon fine salt
1/2 teaspoon vanilla extract (optional, but nice)

For the vanilla cream cheese glaze

4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1 1/4 cups powdered sugar, sifted if lumpy
1 1/2 teaspoons vanilla extract
1 to 3 tablespoons milk or heavy cream, to thin
Pinch of salt

Optional for extra tender centers

1/2 cup heavy cream, warmed (to pour around rolls before baking)

Instructions

Wake up the yeast. In a large bowl, whisk warm milk and a spoonful of the sugar. Sprinkle in the yeast and let it sit 5 to 10 minutes until foamy. If it does not foam, your yeast is tired or your milk was too hot or too cold.
Mix the dough. Whisk in remaining sugar, egg, yolk, and melted butter. Add flour and salt. Stir until a shaggy dough forms.
Knead. Knead by hand on a lightly floured surface for 8 to 10 minutes, or in a mixer with a dough hook for 5 to 7 minutes, until smooth and slightly tacky. Add flour 1 tablespoon at a time only if the dough is sticking like glue.
First rise. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes.
Make the filling. In a bowl, mix soft butter, brown sugar, cinnamon, zest, salt, and vanilla until spreadable. Taste it. If it tastes one-note, add another pinch of salt or a bit more zest.
Roll out. Grease a 9x13-inch baking dish. Punch down dough and roll into a 12x15-inch rectangle (give or take) on a lightly floured surface, with the long side facing you. You want it evenly thick and easy to handle, not paper-thin.
Fill and roll. Spread filling evenly, leaving a 1/2-inch border on the far long edge. Roll up tightly from the long edge closest to you. Pinch the seam to seal.
Slice. Use unflavored dental floss or a serrated knife to cut into 12 rolls. Arrange in the baking dish.
Second rise. Cover and let rise until puffy, 30 to 45 minutes. Meanwhile, heat oven to 350°F.
Optional bakery trick. For extra tender centers, pour 1/2 cup warm heavy cream around the rolls right before baking. It looks a little wild. Trust it.
Bake. Bake 20 to 24 minutes until golden and set. If the tops brown too fast, tent loosely with foil. The centers should be around 190°F if you are using a thermometer.
Glaze. Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, salt, and enough milk or cream to make it pourable but still thick.
Finish. Let rolls cool 5 to 10 minutes, then glaze while warm so it melts into the swirls but still looks glossy on top. Serve immediately, ideally with coffee and a little bragging.

Close-up of a cinnamon roll showing defined spirals and a soft, fluffy interior

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Cinnamon Rolls

Why It Works

Pairs Well With

Recommended

Fresh Cinnamon Roll Icing

Light Cucumber Sandwiches

Copycat Starbucks Pink Drink

Classic Monkey Bread

Storage Tips

Common Questions

Can I make these cinnamon rolls overnight?

Why did my filling leak out?

How do I get soft rolls that are not dry?

Can I use instant yeast instead of active dry?

Can I skip the cream cheese glaze?

Cinnamon Rolls

Ingredients

For the dough

For the filling

For the vanilla cream cheese glaze

Optional for extra tender centers

Instructions