Homemade Cinnamon Roll Recipe with Yeast 

Try this sweet homemade Cinnamon Roll recipe with yeast soon! They're soft, fluffy, and delicious. Loaded with cinnamon flavor and topped with a creamy cream cheese frosting.

If you're craving even more sweet and delicious cinnamon roll options, then be sure to try making some Small Batch Cinnamon Rolls or a Cinnamon Roll Cake.

Recently I took a trip out of town. While there, I was able to catch a movie at the theatre in the mall.

Sooo…You can probably already tell where this is going.

As I entered the mall it hit me. The smell of sweet, delicious cinnamon rolls from Cinnabon. I was not even hungry or thinking about cinnamon rolls until the aroma grabbed a hold of me. I believe that's exactly what they want to happen.

And I wasn't the only person thinking this because there was a long line, so there was no way that I would have enough time to enjoy one before the movie. I figured I'd have enough time after the movie, but unfortunately, they were closed.

I arrived home still wanting a cinnamon roll. Now of course, cinnamon rolls are yummy, but they're not something I make often because the homemade version requires yeast and yeast can be a funny little ingredient. First, you have to make sure it proofs before you're able to use it and you must also wait for the dough to rise. All very time-consuming, but I will tell you that it is totally worth it.

Let's get started!

Ingredients for Cinnamon Rolls 

Cinnamon rolls do not require a lot of complicated ingredients. Many of which you probably already have in your kitchen at home. This recipe will require time and a little bit of patience so I do not recommend making substitutes, try to follow the recipe instructions as directed. 

1. Milk - The key is to use warm whole milk. Aim for 105 to 110 degrees. Anything hotter than that will kill the yeast and you'll have to start the process all over.
2. Active Dry Yeast - You can use 2¼ teaspoons or 1 packet. Either works just fine, be sure to measure if you use bulk yeast. May substitute by using instant yeast instead.
3. Granulated Sugar - I use ½ cup for this recipe, as it will add a nice sweetness to the dough. Use plain white granulated sugar or cane sugar.
4. Butter - May use salted butter or unsalted butter. If you use salted butter, then you can omit the additional salt stated in the recipe instructions.
5. Salt - Helps to balance the sweet flavor and prevents the rolls from tasting flat. Use any that you prefer, but I prefer to use kosher salt for baking.
6. Eggs - Large eggs work great for this recipe.
7. All-Purpose Flour - Be sure to scoop the flour into the measuring cup and level it off. Don't scoop the measuring cup directly into the bag/container or it will pack the flour. For the most accurate amount, use a food scale. You could substitute and use bread flour instead. 
8. Brown Sugar - The sweetness in the filling of your cinnamon rolls.
9. Ground Cinnamon - I used a good amount of ground cinnamon which I think makes these cinnamon rolls stand out and give them the best flavor.
10. Powdered Sugar - If you have a lot of lumps in your powdered sugar, try sifting it first to help give your frosting a nice smooth and creamy texture.
11. Cream Cheese - Use softened (room temperature) cream cheese, otherwise it will not mix well to create a creamy frosting. 
12. Vanilla - The vanilla extract helps to add a nice sweetness to the frosting. Feel free to swap with almond extract or maple for a twist. 

See the recipe card below for exact ingredient quantities and instructions.

How to Make the Cinnamon Roll Dough 

Begin the recipe by warming the milk, careful not to make it too hot. Dissolve the yeast and allow it to sit for a few minutes. The yeast will proof and become foamy. If not, try it again because the yeast may be bad or the milk temperature may be too hot. If your milk is too hot, then it will kill the yeast.

Using a stand mixer with a dough hook attachment, add the granulated sugar, butter, salt, eggs, and all-purpose flour. Mix until combined. Add the yeast mixture to the sugar mixture and mix until the dough forms.

Lightly oil a large bowl or spray with non-stick cooking spray. Add the dough to the lightly greased bowl. Allow it to rise in a warm place for about 1 hour or until the dough has doubled in size (first rise).

How to Roll Cinnamon Rolls

In a small bowl, stir together the brown sugar and ground cinnamon until combined. Prepare a 9x13-inch baking dish by spraying with non-stick cooking spray or lining it with parchment paper. Onto a lightly floured surface, roll out the dough into an even rectangle about ¼ inch thick using a rolling pin. Evenly spread butter over the cinnamon roll dough and sprinkle with the cinnamon sugar mixture.

Working from the longest edge of the rectangle, carefully roll the dough from the top edge to meet the bottom edge.

Use a sharp knife or unflavored dental floss to cut the dough into thick slices and place it into the prepared baking dish. Cover with a clean kitchen towel or plastic wrap and allow to rise for 30 minutes or until it doubles in size (second rise).

Preheat the oven to 350 degrees F. and place the baking pan in the oven to bake for 20 minutes or until bubbly and light golden brown. 

Make the Cream Cheese Frosting 

Make the cream cheese icing using a mixer by combining the butter, powdered sugar, cream cheese, and vanilla extract until combined. Spread the icing generously over the top of each warm cinnamon roll. Serve the warm rolls immediately or allow them to cool to room temperature. Enjoy!

Tips for Making the Best Cinnamon Rolls 

Here are a few tips for making the best homemade cinnamon rolls.

• To make the process easier, add the warm milk and yeast to the stand mixer bowl and allow it to proof before adding the other ingredients on top.
• Be sure to allow the yeast to sit for 5 to 10 minutes. It will bubble up a bit and that means the yeast has activated. If you don't see bubbles, that means the yeast is dead and your dough will not rise. You will need to start the process all over and check the date on the package of yeast before using it.
• You may mix the dough by hand but just take into consideration that it will take longer and some arm strength to mix it up. 
• When allowing the dough to rise, be sure that you cover it, or the dough may dry out. Use a light kitchen towel, loosely wrapped plastic wrap, or even a two-layer cover of paper towels. Also, make sure it's not in a cold drafty area. I find placing it into a cold (turned off) oven works very well.
• When rolling out the dough, try to make sure it is an even thickness all the way around. Aim for ¼ inch thickness on the rolled out dough.

Storage Tips

Storage. The rolls can be stored at room temperature for up to 2 days. However, since you are using a cream cheese frosting, these cinnamon rolls may also be refrigerated. Place any leftovers into an airtight container or plastic bag and place them in the refrigerator. You can store the rolls in the fridge for up to 4 days.

Freezing. You may freeze any cinnamon rolls that you don't plan on eating right away. Just place them in a freezer-friendly container or wrap them tightly in plastic wrap and then two layers of aluminum foil. The cinnamon rolls freeze well for 2 to 3 months. Thaw the rolls in the fridge the night before you plan to eat, them again, and then reheat them as you would like.

Reheat. You can reheat the rolls in the oven at a low temperature until warm. For a quicker option, reheat them in the air fryer or microwave for the most soft and gooey cinnamon rolls. 

How to make a Double Batch of Cinnamon Rolls

Cinnamon rolls take a bit of time and effort, and many love to make larger batches to save some in the freezer for later. You can double the recipe and then use two separate 9x13 pans. This is great for larger families who need more or if you want to freeze a batch. 

I do recommend fully baking the rolls before freezing, but you can also freeze the dough raw without the frosting. Just add additional time to cooking when ready to bake to ensure it bakes all the way through. 

How to make Overnight Cinnamon Rolls

Follow the recipe instructions up until the first rise, then skip to the recipe instructions to cut the rolls and place them in the baking dish. Cover with plastic wrap and place in the refrigerator overnight.

When ready to bake the next day, remove the cinnamon rolls from the refrigerator and allow them to come up to room temperature. Allow them to rise for about 45 minutes to 1 hour before baking as directed. 

More Easy Recipes You'll Love!

• Small Batch Cinnamon Rolls
• Vegan Cinnamon Rolls
• Cinnamon Roll Cake
• Easy Sticky Buns with Crescent Rolls
• Old Fashioned Yeast Rolls 
• Baked French Toast 
• Homemade Biscuits 

Do you have any comments, questions, or other tasty ways to enjoy this Soft and Fluffy Cinnamon Roll Recipe with Yeast? Please share them in the comments below!

📖 Recipe

Original post date 10/05/2018. Updated 07/20/2022 & 02/21/2024.