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This recipe is hands down the Best Homemade Cinnamon Rolls Recipe Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you’ll ever need. 

A batch of homemade baked and glazed Cinnamon Rolls in a baking dish, covered in glaze.

I’ve clearly been holding out on you. My recipe for The Best Homemade Dinner Rolls Ever has been a viral sensation with millions of views and hundreds and hundreds of reviews, questions, and comments. Thousands if we count the ones on Facebook. So many people have requested my recipe for how I turn that same amazing dough into cinnamon rolls. Your wish is my command because here it is!

These are the perfect cinnamon rolls. They are soft, fluffy, and gooey all at the same time. They melt in your mouth when they are still warm. Basically, they are to die for. I have to be careful when I make them because we literally eat the whole pan at once. And there are only four of us.

  • MAKE AHEAD INSTRUCTIONS

    These cinnamon rolls can easily be made ahead. For best results, choose one of the following two methods.

    • OVERNIGHT INSTRUCTIONS: After you’ve rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.
    • FREEZER INSTRUCTIONS: Roll and cut your cinnamon rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.
A Homemade glazed Cinnamon Roll is taken from the pan.
  • Can these be made gluten free?

    I have not personally tested any variations of gluten free flours. It has been reported to me that the gluten free flour mixCup for Cup” works in this recipe, but I cannot personally vouch for it.

  • What if I don’t have a stand mixer?

    You can knead it by hand! My Kitchen Aid was broken for more than a year and I still made these rolls by hand. I start out by stirring with a spoon until I can’t do it anymore and then I knead it with my hands. Just keep on kneading until all the flour is incorporated and/or the dough is soft to the touch and only slightly sticky. It’s a bit of a workout, but it’s worth it!

  • Can I reduce the salt in this for a low sodium diet?

    Reducing the salt will not affect the rising. The only thing it will impact is flavor.

  • What temperature should the milk be?

    The milk should be warm to the touch, between 100 and 110 degrees. You can use 1% up to whole milk. I’ll never recommend using skim milk for anything ?

  • How should I measure the flour?

    The flour you buy at the store these days is generally pre-sifted. There is no need to sift your flour. I prefer the scoop and sweep method as it is ultra-convenient. Simply use your measuring cup to scoop out the flour and level off the top. Weighing your flour using a kitchen scale is the only way to ensure complete accuracy. Even then, bread making is a both fickle and forgiving and the actual amount of flour you add can change just due to the humidity in the air. When making this roll recipe, it is best to go by the touch and feel of the dough. 1 cup of flour is approximately 125 grams.

  • How soft should my butter be?

    The butter should be at room temperature and smoosh easily to the touch. If you soften the butter in a microwave, be sure to work in small time increments so you don’t get any melted pools of butter.

  • Does it matter if I use unsalted butter?

    I have tested the recipe with both salted and unsalted butter without a huge or notable difference. Either will work.

  • Does it matter if I use bread flour?

    I have used both all-purpose flour and bread flour without a huge or notable difference. I do not have a preference and just use whichever is convenient.

  • What should the dough feel like?

    The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough.

If you like this recipe you may be interested in some of our other delicious sweet roll recipes:

Watch the video where Rachel will walk you through every step of this recipe, giving tips and tricks along the way. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A Homemade glazed Cinnamon Roll is taken from the pan.
This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need.
Prep Time 2 hours
Cook Time 14 minutes
Total Time 2 hours 14 minutes
Ingredients

Dough

  • 1 cup warm milk
  • 1 tablespoon instant dry yeast
  • 2 tablespoons white granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons salted butter softened
  • 1 large egg
  • 3 cups all-purpose flour

Filling

  • 1/2 cup salted butter melted
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon

Glaze

  • 4 ounces cream cheese softened
  • 1/4 cup salted butter softened
  • 1 to 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk
Instructions
  • In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  • Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
  • Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
  • Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
  • Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
  • Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
  • Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
  • While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
  • Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
Notes
***Some have reported undercooked rolls. Cooking time is dependent on the size of your rolls. You should cook the rolls until they have just a kiss of brown on the top. If they don't have a kiss of brown, they probably aren't done. Cooking time may be upwards of 18-20 minutes.
 

MAKE AHEAD INSTRUCTIONS

These cinnamon rolls can easily be made ahead. For best results, choose one of the following two methods.
OVERNIGHT INSTRUCTIONS: After you've rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.
FREEZER INSTRUCTIONS: Roll and cut your cinnamon rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.

Nutrition

Calories: 372kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 370mg | Potassium: 111mg | Fiber: 1g | Sugar: 21g | Vitamin A: 620IU | Calcium: 72mg | Iron: 1.8mg
Course: Dessert
Cuisine: American
Keyword: Cinnamon Rolls
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Andrea
April 12, 2020 10:48 am

5 stars
I’ve been making these for a couple years and they’re always sooo yummy. But 14 minutes isn’t nearly long enough to bake. I’ve baked them in two different ovens and it takes at least 30 minutes.

May 13, 2020 3:03 pm

5 stars
Have made so many cinnamon buns and theses are by far the best. Have made 4 times now. My 12 year old is obsessed with them during the Covid-19 isolation LOL. I do have a different cream cheese frosting but the one in the recipe is also amazing. I agree – make sure they are browned on top or they will be underbaked. Also, I let mine rise in a 100 degree “bread proofing” oven . the bigger the rise, the shorter the cook time in my experience with these. Fluffy, delicious and never doughy.

Lynn
May 17, 2020 6:30 am

Tracy, would you share your frosting recipie?!

Julie K
May 3, 2020 6:03 am

5 stars
I have tried several cinnamon roll recipes but they were always a bit disappointing. Too breads or too gooey in the middle, but these Arab amazing! I’ve mad them ahead twice now and my family loves them! I will not se another recipe again. Thanks so much!

Liz Burke
April 26, 2020 12:06 pm

5 stars
Was looking for a recipe and decided to use this one because of the reviews and because it was simpler than others I found. They are delicious! Light and fluffy and sweet without being cloying or heavy. I also grated some orange zest on top of them once done. Watch the video before making because some of the steps in the written recipe are confusing.

Heather Oback
July 12, 2020 7:24 pm

5 stars
These really are the best cinnamon rolls. I made them for my family a few months ago and they went and told everyone about it. Now I have a list of people asking for me to make them some too. Thank you for all your amazing recipes. Every time I try a new recipe my husband asks if it’s The Stay at Home Chef – when I say yes – he says ‘I know it’s going to be good’

Mikki Feierabend
May 27, 2020 11:47 am

5 stars
this is now my go-to for cinnamon rolls. best recipe I’ve made, hands down. I needed about a 1/4 cup more flour and about 17 minutes in the oven. They’re just simply perfect and the dough is so soft..it’s everything a cinnamon roll should be!

Briana
April 11, 2020 5:50 pm

Hi, love this recipe. We make them all the time. Can I substitute active dry yeast for instant? And if so, how?

April 13, 2020 11:47 am
Reply to  Briana

You can substitute with active dry yeast, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough.

Michaela
April 15, 2020 5:00 pm

I am currently making these and used my active dry yeast. I dissolved it in the warm milk and sugar and let it sit for a little bit. So hopefully they turn out? they are on their first rise right now. I wasn’t sure if I should add more liquid to proof it.

Sydney
April 19, 2020 9:44 am
Reply to  Michaela

Michaela how did they turn out? I will be making this today with active dry yeast, hoping they turn out well!

Jen
May 18, 2020 10:31 pm
Reply to  Sydney

I just added it directly to the mix instead of instant and it worked out fine. Based on an internet search it said just let it rise another 15-20 min that the recipe says.

Lori Vastbinder
May 28, 2020 5:14 pm

Do you still add the warm milk ? Or eliminate it when using active yeast in water ?

Amber
June 7, 2020 12:53 am
Reply to  Briana

I made this today with active dry yeast instead of instant. Just follow the label and make sure you water is warm and to add the sugar to the yeast. I left mine in the water for over 10 minutes because I got distracted with the kids. They turned out amazing!!!

Jill
April 5, 2020 12:57 pm

I found the I needed to increase the oven temp to 350 F and bake for an extra 10 minutes. After the original 14minutes at 325F they were still very white looking now browning at all.

Susan
September 28, 2020 10:07 am
Reply to  Jill

I agree – warmer oven and more time are both needed. Great recipe, otherwise!

Jenny P
August 2, 2020 9:41 pm

5 stars
I’ve made these rolls at least 20 times & they always impress. I like them just as the recipe is written, but my SO doesn’t care for cream cheese frosting in general (I know, what a savage, right?) so I just omit it. Thanks for everything that you do RF

Rosemary
July 13, 2020 8:10 am

5 stars
Better than any bought cinnamon roll. Thankyou for the step by step instructions

Christy
May 30, 2020 10:14 am

5 stars
My family loves these every time I make them. Seriously the best cinnamon rolls. Thank you for the recipe!

Saad Saleem
April 23, 2020 12:45 pm

5 stars
I wish there were more stars. Just the perfect recipe ever. Just made them

Linda
August 6, 2020 4:25 pm

5 stars
I love your recipes but struggle with the American weight system. Is there any chance you could give the weights in metric. Thanks 😊

Vicki
August 30, 2020 9:31 am
Reply to  Linda

Linda under the ingredients is an option for Metric. I’m not sure it gives perfect results though.

Elizabeth Lewis
June 4, 2020 9:53 am

Made these yesterday in my bread machine. They are incredible. The softest cinnamon buns I have ever made. Also made your Italian pizza crust, and it too was absolutely wonderful. I have five in my freezer as we speak. Thank you for the recipes. I can’t wait to try some others.

Friska
August 13, 2020 3:26 pm

Hi Elizabeth, did you use dough cycle when using breadmarker ? Instant yeast or active yeast? Thanks

STBanderamom
March 28, 2020 1:09 pm

5 stars
These were delicious! Remind me of the cinnamon rolls the cafeteria ladies made when I was in high school many moons ago! Used 1pkt quick rising yeast in lieu of 1Tbsp yeast, Baked until just beginning to brown on tops. Thank you for sharing recipe!! Made SILvery happy

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