This homemade cinnamon roll recipe makes soft, fluffy rolls with a gooey cinnamon filling and tangy cream cheese frosting. Using active dry yeast creates bakery-quality rolls that are surprisingly approachable for home bakers.
Updated October 13, 2025: Recipe improved with refrigeration technique for fluffier rolls, an overnight make-ahead option, and expanded troubleshooting tips. Now yields 12 rolls instead of 10. Originally posted October 05, 2018.
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Here's what readers have to say about this recipe:
Reader Stephen, commented: "These came out amazing!!! So easy and didint take to long. I put some Carmel and walnuts in the filling and they were so good!! 10/10 Must try again ★★★★★"
Another reader Sasha, commented: "These were so good me and my family loved them thanks for the recipe! ★★★★★"
I've been perfecting yeast doughs for over a decade as a self-taught baker and recipe developer. This cinnamon roll recipe balances authentic technique with practical tips that help even nervous bakers succeed with yeast. [Link to About page]
Before You Cook
What Makes These Cinnamon Rolls Special
These aren't quick 30-minute rolls, they're the real deal. The yeast dough rises twice, creating that signature pillowy texture and rich flavor that make homemade cinnamon rolls worth the time investment. The cream cheese frosting adds the perfect tangy sweetness.
Key Ingredients You'll Need
For the Dough:
- Warm whole milk (105-110°F critical for yeast activation)
- Active dry yeast or instant yeast (one 2¼ teaspoon packet)
- Granulated sugar and butter for enrichment
- All-purpose flour (bread flour works too)
- Eggs for structure and tenderness
- Salt for flavor balance
For the Filling:
- Brown sugar for deep molasses sweetness
- Ground cinnamon (don't skimp, 3 tablespoons!)
- Softened butter to help filling adhere
For the Frosting:
- Cream cheese (room temperature is essential)
- Powdered sugar, sifted if lumpy
- Butter and vanilla extract
Essential Tools
- Stand mixer with dough hook (or strong arms for hand mixing)
- Rolling pin
- 9x13-inch baking dish
- Sharp knife or unflavored dental floss for clean cuts
Timing Expectations
- Active prep: 30-40 minutes
- First rise: 1-1.5 hours
- Second rise: 30 minutes
- Baking: 20 minutes
- Total time: About 2.5 hours
Expert Tips Before You Start
- Temperature is everything. Your milk should feel warm, but not hot. Test it on your wrist like baby formula. Too hot (above 110°F) kills the yeast. Too cool (below 100°F) slows activation significantly.
- Watch for the foam. When you proof the yeast, you should see bubbles and foam within 5-10 minutes. No bubbles means dead yeast. Start over with fresh yeast and check your milk temperature.
- Create a warm rising environment. A turned-off oven with the light on works perfectly. Avoid cold, drafty spots, which slow the rise dramatically.
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📖 Recipe
Cinnamon Roll Recipe
Video
Equipment
- 1 Stand mixer with hook attachment
- 1 Rolling Pin
- 1 sharp knife
- 1 9x13 inch baking dish
Ingredients
- Dough:
- 1 cup whole milk, warmed to 105-110°F
- 1 packet (2¼ tsp) active dry yeast
- ½ cup granulated sugar, divided
- ⅓ cup unsalted butter, melted
- 1 teaspoon salt (omit if using salted butter)
- 2 large eggs
- 4 ½ cups all-purpose flour, plus extra for rolling
- Filling:
- 1 cup brown sugar
- 3 tablespoons ground cinnamon
- ⅓ cup unsalted butter, softened
- Cream Cheese Frosting:
- 6 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- ¼ cup cream cheese, room temperature
- ½ teaspoon vanilla extract
Instructions
- Step 1: Proof the Yeast: Warm 1 cup milk to 105-110°F. Add the 1 packet yeast and 1 teaspoon of the sugar. Let it sit 5-10 minutes until foamy and fragrant. If nothing happens, your yeast is dead, or the milk was too hot, start over.
- Step 2: Make the Dough: In a stand mixer with a dough hook, combine the remaining sugar, ⅓ cup melted butter, 1 teaspoon salt, 2 eggs, and 4 ½ cups flour. Mix on low until crumbly. Add the proofed yeast mixture and mix on medium-low for 6-8 minutes until a soft, slightly sticky dough forms. The dough should pull away from the bowl sides but remain tacky. If too wet, add 1-2 tablespoons more flour.
- Step 3: First Rise: Lightly oil a large bowl. Form dough into a ball and place in the bowl, turning to coat. Cover with a kitchen towel or plastic wrap. Let rise in a warm spot for 1-1.5 hours until doubled in size.
- Step 4: Prepare the Filling: Mix 1 cup brown sugar and 3 tablespoons cinnamon in a small bowl. Grease a 9x13-inch baking dish.
- Step 5: Roll and Fill: Punch down the dough. On a lightly floured surface, roll into a 17x14-inch rectangle about ¼ inch thick. Spread the softened butter evenly over the dough, leaving a ½-inch border on one long edge. Sprinkle the cinnamon-sugar mixture over the butter.
- Step 6: Shape the Rolls: Starting from the long edge opposite the border, tightly roll the dough toward you. Pinch the seam to seal. Using a sharp knife or dental floss, cut into 10 equal slices (about 1.5 inches each). Place cut-side up in the prepared pan.
- Step 7: Second Rise: Cover the pan with a towel and let rise 30 minutes until puffy and nearly doubled.
- Step 8: Bake: Preheat oven to 350°F. Bake 20 minutes until golden brown and bubbly. The internal temperature should reach 190°F. Don't overbake or they'll dry out.
- Step 9: Make the Frosting: While rolls cool slightly, beat 6 tablespoons butter, 1 ½ cups powdered sugar, ¼ cup cream cheese, and ½ teaspoon vanilla until smooth and creamy.
- Step 10: Frost and Serve: Spread frosting generously over warm (not hot) rolls. Serve immediately for maximum gooeyness.
Notes
- Yeast type: Active dry yeast requires proofing. Instant yeast can be mixed directly into dry ingredients, though proofing still works.
- Flour measuring: Spoon flour into measuring cups and level off. Don't scoop directly from the bag (it packs too much flour). Better yet, use a scale: 4½ cups = 563 grams.
- Milk temperature: Use a thermometer for accuracy. Too hot kills yeast; too cold prevents activation.
- Rolling thickness: Consistent ¼-inch thickness ensures even baking and uniform rolls.
- Hand mixing option: Possible but requires 10-15 minutes of vigorous kneading. The dough should be smooth and elastic.
- Updated 10/13/25: Improved instructions, overnight option added, expanded troubleshooting, now yields 12 rolls.
After You Cook
Storage and Reheating
- Room Temperature: Store unfrosted rolls in an airtight container for up to 2 days. With cream cheese frosting, refrigerate.
- Refrigerator: Frosted rolls keep 4 days in an airtight container. The cream cheese frosting requires refrigeration.
- Freezer: Wrap individual rolls tightly in plastic wrap, then aluminum foil. Freeze up to 3 months. Thaw overnight in the refrigerator. Reheat in a 300°F oven for 10 minutes, air fryer for 3-4 minutes, or microwave for 30-45 seconds.
- Reheating Tips: Low oven heat (300°F) works best for multiple rolls. Microwave individual rolls for 20-30 seconds for a soft, gooey texture. Air fryer at 320°F for 3-4 minutes creates slightly crispy edges.
Recipe Variations
- Overnight Cinnamon Rolls: After shaping rolls in the pan (after step 6), cover tightly and refrigerate overnight. Next morning, let it sit at room temperature 45 minutes to 1 hour until puffy, then bake as directed.
- Double Batch: Double all ingredients and use two 9x13-inch pans. Perfect for freezing one batch for later or feeding a crowd.
- Add-Ins: Try pecans, walnuts, or caramel in the filling. One reader added caramel and walnuts with fantastic results.
- Different Frosting: Swap cream cheese frosting for simple vanilla glaze (powdered sugar + milk + vanilla) or maple icing.
Troubleshooting Common Issues
- Dough won't rise: Check yeast expiration date. Ensure your rising spot is warm (75-80°F). Cold kitchens need longer rising times.
- Rolls are dense: Over-kneading or adding too much flour causes density. The dough should be soft and slightly tacky, not stiff.
- Filling leaks out: The butter was too melted (use softened, not melted), or you didn't pinch the seam well. Dental floss creates cleaner cuts that seal better.
- Frosting is lumpy: Cream cheese and butter must be room temperature. Beat longer for smoothness. Sift powdered sugar if very lumpy.
- Uneven baking: Roll the dough to a consistent thickness. Cut rolls evenly. Rotate the pan halfway through baking.
Frequently Asked Questions
Yes. After the first rise, punch down, wrap tightly, and refrigerate up to 24 hours. Let it come to room temperature before rolling out (about 1 hour).
Yes, but I recommend freezing after baking for the best texture. If freezing unbaked, add 5-10 minutes to the baking time and watch closely.
Either the yeast has expired/dead, or your milk was too hot (above 120°F kills yeast). Start over with fresh yeast and properly tempered milk.
Yes. Bread flour creates slightly chewier rolls with more structure. Use the same measurements.
They should be golden brown on top and sound slightly hollow when tapped. Internal temperature should reach 190°F.
The sugar feeds the yeast and creates tenderness. You can reduce the filling sugar slightly, but don't reduce the dough sugar, or the texture will suffer.
If they rose somewhat, yes they'll just be denser. If they didn't rise at all, the yeast was dead and they'll be very dense and not worth eating.
Love This Recipe? Try These Next:
- Small Batch Cinnamon Rolls - Perfect for 2-4 people.
- Cinnamon Roll Cake - All the flavor, easier method.
- Sticky Buns with Crescent Rolls - 30-minute shortcut version.
- Old Fashioned Yeast Rolls - Master basic yeast dough.
Did You Make These Cinnamon Rolls? I'd love to hear how they turned out! Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card and leave a comment sharing your experience. Did you try the overnight method? Add any special mix-ins? Your feedback helps other bakers and helps me continue improving this recipe.
**Share your creation!** Tag me @simplylakita on Instagram or Facebook, or use #simplylakita so I can see your beautiful homemade cinnamon rolls!
Jerry Smith says
Can I refrigerate the dough and make next day?
LaKita says
Yes, you absolutely can refrigerate the dough overnight! In fact, the recipe even includes instructions for that: once you’ve shaped the rolls and placed them in the pan, cover them tightly and pop them in the fridge. The next morning, let them come to room temperature (about 45 minutes to 1 hour) until they puff up, then bake as usual. Hope this helps!
Olga Figueroa says
If you use instant yeast you don't have to proof right?
LaKita says
That is correct Olga! If using instant yeast, there is no need to proof it.
Stephen says
These came out amazing!!! So easy and didint take to long. I put some Carmel and walnuts in the filling and they were so good!! 10/10 Must try again
LaKita says
Hi Stephen! Thank you and the addition of caramel and walnuts sounds amazing, I must try it soon!!
Sasha says
These were so good me and my family loved them thanks for the recipe!
LaKita says
Thank you Sasha, happy to hear you and your family enjoyed the cinnamon rolls!
Hayley says
OMG, these cinnamon rolls looks so delicious. Made over the weekend following your recipe, they turned out amazing.
LaKita says
Thank you Hayley, happy to hear that you made and enjoyed the cinnamon rolls!
Veronika says
Nothing beats the smell of freshly baked cinnamon rolls! These were just like the ones my family makes! This was the first time I tried them on my own and they came out perfect!
LaKita says
I completely agree Veronika! They make the home smell so good while they're baking!
Jenny says
These are the most decadent cinnamon buns! I appreciate all your tips, as a newbie I needed them! Great recipe, thank you.
LaKita says
Thank you so much Jenny!!
Noelle says
LaKita! This is a fantastic cinnamon roll recipe! The step by step photos were super helpful. Thanks for the tips!
LaKita says
Thank you so much Noelle! Glad to hear that you found the photos helpful!