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This cinnamon rolls recipe is the soft, fluffy, bakery-style version worth the weekend baking project — a pillowy yeasted dough rolled around a buttery cinnamon-sugar filling, then topped with a classic cream cheese icing. Unlike dense or dry homemade cinnamon rolls, this recipe uses a proper two-rise method to guarantee that soft, pull-apart texture bakeries are known for. It takes a bit of patience for the dough to rise, but the actual hands-on work is simple, and the payoff is a batch of warm, gooey cinnamon rolls straight from your own oven.
Why you'll love this recipe
- ✓Soft, pillowy texture from a proper two-rise yeasted dough.
- ✓Can be prepped the night before for an easy weekend morning bake.
- ✓Classic cream cheese icing that's tangy, not overly sweet.
Prep
30 min
Cook
25 min
Total
1 hr (plus 1.5-2 hr rising)
Yield
12 rolls
Ingredients
Dough
- 1 cup warm milk, 110°F (240ml)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup sugar (65g)
- 1/3 cup melted butter (75g)
- 1 large egg
- 4 cups all-purpose flour (500g)
- 1 tsp salt
Filling
- 1/2 cup butter, softened (115g)
- 3/4 cup brown sugar (150g)
- 2 tbsp ground cinnamon
Icing
- 4 oz cream cheese, softened (115g)
- 1 cup powdered sugar (120g)
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- 1Combine the warm milk, yeast, and a pinch of the sugar in a bowl. Let sit for 5-10 minutes until foamy.
- 2Whisk in the remaining sugar, melted butter, and egg. Add the flour and salt, and mix until a soft dough forms.
- 3Knead the dough for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours, until doubled in size.
- 4Punch down the dough and roll it out on a floured surface into a large rectangle, about 16x12 inches.
- 5Spread the softened butter over the dough, then sprinkle evenly with the brown sugar and cinnamon.
- 6Roll the dough tightly into a log from the long side, then slice into 12 equal rolls.
- 7Place the rolls in a greased baking dish, cover, and let rise again for 30-45 minutes until puffy.
- 8Preheat the oven to 350°F (175°C) and bake for 22-25 minutes until golden brown.
- 9Whisk together the icing ingredients and drizzle over the warm rolls before serving.
Notes & Tips
- Make sure the milk is warm, not hot — too hot will kill the yeast and the dough won't rise.
- Rolls can be assembled the night before and refrigerated overnight for their second rise; bring to room temperature for about 30 minutes before baking.
- Unfrosted rolls freeze well for up to 2 months — thaw, warm, then add fresh icing before serving.
Frequently Asked Questions
Can I make cinnamon rolls the night before?
Yes — after shaping, cover and refrigerate overnight for the second rise, then let come to room temperature for about 30 minutes before baking.
Why didn't my cinnamon roll dough rise?
The yeast may have been expired, or the milk was too hot or too cold — it should feel warm to the touch, around 110°F (43°C).
Can I freeze cinnamon rolls?
Yes, freeze the baked, unfrosted rolls for up to 2 months. Thaw, warm in the oven, and add fresh icing before serving.
Why are my cinnamon rolls dense instead of fluffy?
This usually means the dough didn't rise long enough — both rises need to fully double the dough in size for a soft, fluffy texture.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be substituted in the same amount and can be mixed directly into the dry ingredients without proofing in warm milk first.
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