If you’re searching for The Best Cinnamon Rolls You’ll Ever Eat, your quest ends here — these are impossibly soft, gloriously gooey, and brimming with swirls of cinnamon-sugar filling and swoops of luscious cream cheese frosting. This is the kind of cinnamon roll that makes you close your eyes on the very first bite. Let’s dive in and make a pan you’ll want to keep all to yourself (but don’t worry, I’ll share all my secrets so you can wow your friends and family too!).
Why You’ll Love This Recipe
- Super Soft, Buttery Texture: Thanks to bread flour and a touch of melted butter, every bite melts in your mouth and is never dry.
- Rich Cinnamon Swirl: The dark brown sugar and cinnamon combo offers a gooey ribbon of sweet-spicy flavor in every roll.
- Luscious Cream Cheese Frosting: Tangy, fluffy, and not too sweet—just the thing to crown a warm roll.
- Easier Than You Think: Simple steps with flexible options make The Best Cinnamon Rolls You’ll Ever Eat totally doable, even for beginners!
Ingredients You’ll Need
One of the joys of The Best Cinnamon Rolls You’ll Ever Eat is how such pantry-friendly ingredients combine into something truly magical. Each plays an important role: The dough is soft and pillowy, the filling is sweet and cozy, and the frosting is perfectly creamy.
- Milk: Whole milk or 2% keep the dough ultra plush and lend a subtle richness you can taste in every bite.
- Quick-rise (instant) or active dry yeast: The secret to that lofty, bakery-style rise—use what you have on hand!
- Granulated sugar: Just enough for a touch of sweetness and to help the yeast do its thing.
- Salted butter: Both melted into the dough and softened for the filling and frosting—salted butter adds flavor dimension!
- Egg plus egg yolk: The egg combo creates an extra tender, richer dough.
- Bread flour: The higher protein gives your rolls that famous chewy-soft texture. All-purpose will work, but bread flour is next-level.
- Kosher salt: Enhances flavor and keeps the dough from tasting flat.
- Extra-virgin olive oil: Just a smidge for greasing, ensuring easy dough release after rising.
- Dark brown sugar: Pack it in! This gives the filling its deep caramel notes and signature gooeyness.
- Ground cinnamon: Don’t be shy—the cinnamon swirl is what makes these rolls irresistible.
- Cream cheese: Softened and creamy for a luxurious frosting with tangy depth.
- Powdered sugar: Sweetens the frosting without any grittiness.
- Vanilla extract: A little pour gives the frosting that irresistible aroma and classic bakery flavor.
Variations
The Best Cinnamon Rolls You’ll Ever Eat are endlessly adaptable based on what you have in your pantry or the mood you’re in. Here are a few fun twists to try—don’t be afraid to experiment and make them your own!
- Pecan or Walnut Cinnamon Rolls: Sprinkle chopped nuts over the cinnamon-sugar filling for a delicious crunch and toasty flavor.
- Maple Icing Swap: Replace half the cream cheese in the frosting with real maple syrup for a cozy, fall-inspired finish.
- Orange Zest Upgrade: Add fresh orange zest to the dough or frosting for a bright, citrusy note.
- Chocolate Cinnamon Rolls: Toss a handful of mini chocolate chips over the filling for an ooey-gooey chocolate surprise.
- Gluten-Free Version: Substitute a high-quality gluten-free flour blend designed for yeasted doughs, ensuring similar softness and rise!
How to Make The Best Cinnamon Rolls You’ll Ever Eat
Step 1: Warm the Milk & Activate the Yeast
Start by gently warming your milk in the microwave until it’s just cozy—about the temperature of a warm bath, 115°F. Sprinkle in your yeast; if using active dry, let it sit until it becomes foamy while you gather your other ingredients. This little step ensures your cinnamon rolls puff up sky-high in the oven!
Step 2: Mix Your Dough
Combine the milk and yeast in the bowl of your stand mixer, then add the sugar, melted butter, egg, and yolk. Mix until everything is glossy and combined. Stir in the flour and salt with a wooden spoon—this helps prevent a flour snowstorm! Once it comes together, switch to a dough hook and knead on medium until it’s smooth, pulled together, and only slightly sticky. Add a bit more bread flour if things look too soft.
Step 3: Let the Dough Rise
Lightly oil a large bowl and nestle in your dough ball. Cover with plastic wrap and a warm towel, then let it rise somewhere cozy until doubled in size—usually about 1 to 1½ hours depending on your kitchen. You’ll know it’s ready when you poke it and the indentation remains. This slow magic gives The Best Cinnamon Rolls You’ll Ever Eat their signature pillowy-soft texture.
Step 4: Roll Out and Fill
Turn the fluffy dough out onto a generously floured surface and roll into a 10×14-inch rectangle—aim for even thickness. Smear softened butter all over, leaving just a quarter-inch border on one short side for sealing. Sprinkle on the cinnamon-brown sugar and gently massage it into the butter to make sure every swirl is packed with gooey flavor.
Step 5: Roll, Slice, and Second Rise
Starting from the short edge without a border, roll the dough up as tightly as you can. Seal the long edge and trim off the uneven ends if desired. Use unflavored dental floss (my secret weapon!) or a sharp serrated knife to slice into nine equal rolls. Snuggle them into a parchment-lined 9-inch pan, cover, and let them puff up a second time until beautifully risen and touching—about 45 minutes to an hour.
Step 6: Bake to Golden Perfection
Heat your oven to 350°F. Once the cinnamon rolls look gloriously puffy, bake for 20–25 minutes, until the edges are golden but the middles are still soft. Don’t overbake! Let them cool a bit so the frosting won’t melt off (but they should still be warm).
Step 7: Make and Slather on Cream Cheese Frosting
Beat the cream cheese, powdered sugar, butter, and vanilla until fluffy and smooth—don’t skimp on the whipping, as this makes the frosting cloudlike! Spread generously over the warm cinnamon rolls, letting it ooze into every crevice for that over-the-top bakery look. Voilà! Welcome to a tray of The Best Cinnamon Rolls You’ll Ever Eat.
Pro Tips for Making The Best Cinnamon Rolls You’ll Ever Eat
- Dough Temperature Matters: Use milk that feels just warm (not hot!) to capture a perfect yeast rise—too hot and you might accidentally zap your yeast’s mojo.
- Floss for Flawless Slices: Unflavored dental floss slides right through your cinnamon roll dough, giving you clean, swirl-perfect slices every time (no squishing!).
- Overnight Option: If you crave fresh cinnamon rolls in the morning, assemble them the night before, pop the pan in the fridge, then bake fresh after a little countertop warm-up.
- Don’t Overbake: Pull the rolls as soon as the tops are golden and the middles look barely set; this keeps them unbelievably soft and gooey from edge to center.
How to Serve The Best Cinnamon Rolls You’ll Ever Eat
Garnishes
Sometimes, simplicity reigns and a warm, generously frosted roll is pure perfection. But if you want to dress things up, try a dusting of powdered sugar, a few toasted pecan halves, or even a light sprinkle of orange zest over the top for color and flavor. Just remember—the rolls themselves are absolutely the star!
Side Dishes
Your fresh batch of cinnamon rolls pairs beautifully with a big fruit salad, crispy bacon, or a simple scramble of fluffy eggs. For a café-style brunch, serve alongside hot coffee or a tall glass of cold milk. The sweet cinnamon-spice is balanced perfectly with something savory or fresh.
Creative Ways to Present
Turn breakfast into an event by serving the cinnamon rolls straight from the pan, letting your guests pull their own warm roll. For special occasions, arrange rolls on a tiered cake stand dusted in powdered sugar. Or cut each roll in half and serve mini versions for a sweet addition to a brunch buffet. There’s no wrong way to show off The Best Cinnamon Rolls You’ll Ever Eat!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, tightly wrap the pan with plastic and foil or pop individual rolls in airtight containers. Store them in the fridge, where they’ll stay plush and tender for up to five days—perfect for a grab-and-go treat!
Freezing
Absolutely—you can freeze baked, unfrosted cinnamon rolls! Let them cool completely, wrap tightly, and freeze for up to two months. Thaw at room temperature or in the fridge, then slather on fresh frosting before serving. You can also freeze the unbaked, shaped rolls; bring back to room temp and let them rise before baking as usual.
Reheating
For that “just-baked” softness, microwave individual cinnamon rolls in 15-second intervals until warm (don’t overdo it or they’ll dry out!). Or reheat a whole pan, covered in foil, in a low oven (about 300°F) until warmed through. Add the frosting after reheating if possible for best results!
FAQs
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Can I use all-purpose flour instead of bread flour?
Yes, you can! Bread flour gives the rolls a slightly chewier, bakery-style texture, but all-purpose flour works in a pinch and will still yield deliciously soft, fluffy cinnamon rolls.
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How do I make these cinnamon rolls ahead for breakfast?
After shaping and slicing, place the rolls in the pan, cover with plastic, and refrigerate overnight. In the morning, let them come to room temperature for 30–45 minutes, then bake as usual for fresh-from-the-oven goodness!
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My dough isn’t rising — what went wrong?
Check that your yeast is fresh and that your milk wasn’t too hot, which can kill yeast. Also, a cooler kitchen can slow the rising process. Giving it more time or moving it to a slightly warmer spot usually helps!
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How do I prevent the cinnamon sugar from leaking out?
Carefully roll the dough up tightly and pinch the seam well to seal. Use parchment paper to help contain any sticky filling, and avoid overfilling the rolls, so every swirl stays inside where it belongs.
Final Thoughts
If you’ve ever longed for a cinnamon roll that truly lives up to its promise, give The Best Cinnamon Rolls You’ll Ever Eat a spot in your baking rotation. Each batch is a bakery-level treat right from your own kitchen—warm, gooey, and generously swirled with joy. Pull up a chair and savor every bite—you deserve it!
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The Best Cinnamon Rolls You’ll Ever Eat Recipe
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 9 large cinnamon rolls 1x
- Category: Baking
- Method: Oven
Description
Indulge in the best homemade cinnamon rolls that are soft, fluffy, and packed with cinnamon-sugar goodness. These treats are perfect for breakfast, brunch, or any time you crave something sweet and comforting.
Ingredients
Dough:
- 3/4 cup (180 grams) milk (whole milk or 2% preferred)
- 2 1/4 teaspoons (one 1/4-ounce package) quick-rise (instant) or active dry yeast*
- 1/4 cup (50 grams) granulated sugar
- 4 tablespoons (57 grams) salted butter, melted and cooled
- 1 large egg plus 1 large egg yolk, at room temperature
- 3 cups (360 grams) bread flour, plus more as needed
- 3/4 teaspoon kosher salt
- Extra-virgin olive oil, for greasing the bowl
Filling:
- 4 tablespoons (57 grams) salted butter, softened
- 2/3 cup (142 grams) packed dark brown sugar
- 1 1/2 tablespoons ground cinnamon
Cream Cheese Frosting:
- 4 oz (112 grams) cream cheese, softened
- 3/4 cup (85 grams) powdered sugar
- 3 tablespoons salted butter, softened
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the dough: In a small microwave-safe bowl, warm the milk by microwaving it for 45 seconds to 1 minute, until it registers 115°F on a thermometer and feels like warm bath water. Place the warmed milk in the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. (If using active dry yeast, add the sugar now and let the yeast sit with the sugar until foamy, about 5 minutes.) If you haven’t already, add the sugar, then the melted butter, egg, and egg yolk. Mix on medium speed until well combined, 30 seconds. (Alternatively, mix with a wooden spoon until well combined.) Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form (this will prevent flour from flying everywhere!).
- Knead the dough: Place the dough hook on the stand mixer and return the bowl to the mixer. Mix the dough on medium speed until it comes together and feels soft and slightly sticky, 8 to 10 minutes. If it’s too sticky—meaning it’s sticking to the bottom of the mixer—add another 1 to 3 tablespoons bread flour, 1 tablespoon at a time. (Alternatively, you can use your hands to knead the dough for 8 to 10 minutes on a well-floured surface.) Meanwhile, place a clean dish towel in your dryer to warm.
- Lightly grease a large bowl with olive oil. Transfer the dough ball to the bowl, then cover with plastic wrap and the warm towel. Allow the dough to rise until doubled in size, 1 to 1½ hours. (This may be more or less time depending on the time of year, the humidity, and the temperature in your home.) You will know the dough has risen enough when you poke your finger into the dough about an inch without the indentation bouncing back immediately.
- Generously dust a surface with flour. Turn out the dough and use a rolling pin to roll the dough into an 10 × 14-inch rectangle.
- Prepare the filling: Spread the softened butter over the dough, leaving a ¼-inch margin at the far short side of the rectangle. In a small bowl, mix together the brown sugar and cinnamon. Use your hands to sprinkle the mixture over the butter, then gently rub the brown sugar mixture into the butter.
- Starting from the short side without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down. Cut a ½ inch off the ends of the dough, as the ends won’t have enough filling; feel free to discard (or bake separately as yummy extras). Use your hands to give the dough log a gentle push inwards on both ends so that it compacts slightly, as it may have stretched out a bit during the rolling process.
- Using unflavored dental floss or a serrated knife, cut the dough into nine 1-inch slices.
- Line a round or square 9-inch pan with parchment paper. Place the rolls in the prepared baking pan. Cover with plastic wrap and a towel and let rise again until the rolls have puffed up, are doubled in size, and touching each other in the pan, 45 minutes to 1 hour.
- Meanwhile, preheat the oven to 350°F.
- Bake the cinnamon rolls: Once the rolls have risen, remove the plastic wrap and towel and bake until golden brown on the edges, 20 to 25 minutes. Not overbaking the rolls ensures that they will stay soft in the middle. Cool for 10 minutes.
- Prepare the cream cheese frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, powdered sugar, butter, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed until smooth and fluffy, 1 to 2 minutes. (Alternatively, whisk the frosting by hand.) Spread the frosting over the warm rolls and serve.
Notes
- *If you use quick rise or instant yeast you do not need to ‘proof’ it before adding in the dough ingredients. If you use active dry yeast, you’ll want to dissolve it in the warm milk until little bubbles appear before adding the rest of the dough ingredients. The dough may take longer to rise with active dry yeast as well.
- To make overnight cinnamon rolls: After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30-45 minutes before baking (this is known as the second rise).
- Check the blog post for instructions on how to freeze cinnamon rolls, plus additional tips, tricks and FAQs!
Nutrition
- Serving Size: 1 large cinnamon roll
- Calories: Approximately 380
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
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