The BEST Cinnamon Roll Recipe you’ll ever taste, these homemade rolls are made with a soft, fluffy dough wrapped around a sweet spiced filling and topped with a tangy cream cheese frosting. In a league of their own, they’re the perfect make-ahead option for holiday parties, weekend brunches, or any occasion that calls for a little comfort and a whole lot of flavor!
The BEST Cinnamon Roll Recipe You’ll Ever Taste
The first ever cinnamon roll I ever tried was from Cinnabon. And y’all, it was love at first bite. If you’ve ever had one you know what I’m talking about. There’s just something about that soft texture, and warm cinnamon center that leaves you coming back for more. And don’t even get me started on the icing.
They’ve been one of my favorite breakfast treats ever since. However, these days, I prefer to make them at home. My recipe tastes just like the real deal – and is even better if you ask me (and everyone who has tasted them, lol). It requires a bit of planning, but the steps are easy, and the finished result is completely worth the effort. Plus, you don’t even have to leave the comfort of your home.
Served warm, each bite offers a soft, moist, melt-in-your-mouth texture with a decadently sweet, cinnamon flavor guaranteed to leave you drooling. I’ll walk you through the process step-by-step and even provide all my secret tips to guarantee that you have success. By the end, you’ll feel like a professional baker, and you may never go back to Cinnabon again.
More Breakfast and Brunch Recipes
- Easy Banana Pancake Recipe
- Fluffy Chocolate Chip Pancakes with Buttermilk
- Homemade Biscuits and Gravy with Buttermilk Biscuits
- Easy Blueberry Biscuits
- Delicious Buttermilk Pancakes
- Easy Cheese Danish Recipe
Recipe Ingredients
Dough
Buttermilk: Adds a tangy flavor and helps tenderize the dough. Let the buttermilk come to room temperature before using.
Yeast: Helps the dough rise. You’ll need two packets of active dry yeast for the best cinnamon roll recipe.
Granulated Sugar: Sweetens the dough.
Unsalted Butter: Adds moisture and rich flavor, giving the rolls a soft texture. It also contributes to the golden brown color. Make sure your butter is melted and cooled before adding it to the dough.
Eggs: I use one whole egg and one egg yolk to give the rolls structure while keeping them soft and enhancing the rich flavor.
Vanilla Extract: Enhances the overall flavor profile, adding a warm, aromatic sweetness that complements the buttermilk.
Bread Flour: Forms the base of the dough, keeping it soft and fluffy. If preferred, regular all-purpose flour or a 1:1 all-purpose gluten-free flour like King Arthur or a cup 4 cup gluten-free flour will work. The rolls just won’t be quite as soft or fluffy.
Cinnamon: A must-have in every cinnamon roll recipe!
Filling
Butter: Adds extra richness and helps the filling cling to the dough.
Brown Sugar: Sweetens the filling and adds a subtle molasses flavor. You can use light or dark brown sugar.
Ground Cinnamon: Enhances the cinnamon flavor further.
Vanilla Extract: Ties the filling in with the flavor of the dough and enhances the rest of the ingredients.
Orange Zest: The bright citrusy flavor complements the warmth of the cinnamon, adding tons of depth.
Heavy Cream: This soaks into the dough as it bakes, adding extra richness and making the rolls moist and soft so that every bite practically melts in your mouth. This ingredient is the key to get that Cinnabon texture!
Cream Cheese Frosting
Cream Cheese: Forms the base of the best cinnamon roll icing recipe. Use a full-fat, brick-style cream cheese, and let it come to room temperature for easy mixing.
Unsalted Butter: The butter adds richness and smoothness to the frosting. It helps create a creamier, more stable base, allowing the frosting to hold its shape and spread easily. Use room-temperature butter to ensure you get the best frosting.
Confectioner’s Sugar: Powdered sugar is the main sweetener and also helps to achieve the smooth, fluffy consistency needed for the frosting. Sifting it before use ensures there are no lumps, giving the frosting a silky texture without any graininess.
Heavy Cream: This thins the cinnamon roll icing, making it easy to spread over the rolls without diluting the flavor.
Vanilla Extract: Elevates the frosting with rich vanilla flavor.
How to Make The Best Cinnamon Rolls Recipe
Step 1. Warm the buttermilk to 110-115°F, and transfer it to a large mixing bowl. Sprinkle the yeast on top, and add the sugar. Let the mixture sit and foam for 5 minutes. If it doesn’t foam, toss it out, and start again with fresh yeast. Once foamy, add the melted butter, egg, and egg yolk, and whisk until well combined.
Step 2. Sift the flour and salt into the wet ingredients. Stir with a wooden spoon until a thick dough forms and becomes hard to stir. The dough will be sticky at this point!
Step 3. Next, turn the dough onto a lightly floured surface, and knead for 7-10 minutes or until it’s smooth and elastic. Add one tablespoon of flour at a time until a smooth ball forms. You can also use a stand mixer with a dough hook to knead the dough, adding more flour as needed. Tip. You’ll know it’s done within you can gently press your finger into the dough and it immediately springs back a bit.
Step 4. Grease a large bowl with oil. Then, add the dough ball, cover the bowl with plastic wrap, and place a warm tea towel on top. Let the dough rise in a warm place for about 1 to 1 ½ hours or until it doubles in size. I typically use my oven and turn the oven light on to make my own proofing station.
Step 5. While the dough rises, make the filling by combining the brown sugar, cinnamon, vanilla, and orange zest in a small bowl.
Step 6. Once the dough has risen, punch it dough to release air. Then, turn it out onto a floured surface, and use a rolling pin to roll it into a 20×16-inch rectangle that’s about ¼ inch thick.
Step 7. Next, spread softened butter evenly over the dough. Sprinkle the cinnamon-sugar mixture over the butter, pressing it in slightly with your fingers.
Step 8. Starting from the long side, roll the dough into a log, and pinch the seam to create a seal. Use a sharp serrated knife or unflavored dental floss to cut 12 equal pieces about 1/67 inches in size. Place each roll on a 9×13 baking dish lined with parchment paper, leaving space between each piece.
Step 9. Cover the dish with plastic wrap followed by a warm towel, and let the rolls rise for 40-45 minutes or until they nearly double in size.
Step 10. Once risen, pour warm heavy cream on top of each roll. It will fall into the bottom of the pan and absorb into the dough as it bakes!
Step 11. Preheat the oven to 350°F, and bake the rolls for 35-40 minutes or until they’re golden brown. Remove from the oven, and cool for 10 minutes.
Step 12. In the meantime, prepare the cinnamon roll icing by beating the cream cheese, vanilla extract, butter, and powdered sugar in a mixing bowl until fluffy and smooth.
Step 13. Spread the cinnamon roll icing over the warm rolls, and enjoy!
Tips & Tricks for the Best Cinnamon Rolls
- Room Temp Ingredients: Use room temperature butter, milk, and eggs for smoother dough.
- Activate the Yeast: Dissolve the yeast in warm milk with sugar, and let it foam. If it doesn’t foam, the yeast is dead, and your rolls won’t rise. Toss it out, and try again.
- Don’t Overwork Dough: Knead just until smooth for light rolls.
- Let the Dough Rise: Allow the dough to double in size. Place it in a warm area. I prefer to use my oven with the light turned on, but the microwave also works.
- Roll Gently: Roll the dough to 1/4 inch thickness, and avoid over-tightening.
- Cut Cleanly: Use a sharp knife or dental floss to cut rolls into smooth pieces.
- Warm Cream: Use a warm heavy cream when pouring over the rolls. The cream shouldn’t be hot, just warmed a bit. Just pop it in the microwave for about 10-15 seconds.
- Serve Warm: Enjoy fresh, or store and reheat later.
Helpful Kitchen Tools
- Parchment paper – to line the baking dish and prevent any mess.
- 9×13 baking dish – this cinnamon roll recipe makes 12 cinnamon rolls so you’ll need a 9×13 pan to hold all the rolls.
- Candy thermometer – to help you make sure that the milk is just the right temperature.
- Large mixing bowl – you’ll need a bowl with a lot of room to mix the dough.
- Wooden spoon – I prefer using a wooden spoon to stir the dough because it has a nice firm handle.
- Tea towel – to cover your dough while it rises.
- Rolling pin – you’ll need this to roll out the dough. I prefer to use French rolling pin without handles to get the dough an even thickness.
- Serrated knife – this makes cutting the cinnamon roll dough a breeze! You can also use unflavored dental floss to cut the rolls as well.
Frequently Asked Questions
How should I store leftover cinnamon rolls?
Once cool, wrap each cinnamon roll in plastic wrap, or transfer them to an airtight container. They will keep fresh in the fridge for up to 4-5 days.
Can I prepare cinnamon rolls in advance?
Yes! This is a great recipe to prep a day in advance and bake in the morning. To do so, assemble the rolls as usual, rolling the dough, and cutting it into pieces. Then, place each roll in a parchment-lined baking dish. Cover the dish tightly with plastic wrap, and store it in the fridge. Note, they should’ve already undergone their first rise (See Step 4 in the recipe).
When you’re ready to bake, place the rolls in a warm area and let double in size for their second rise (about 45 – 60 minutes). Then, proceed with the recipe as written.
Can I add different mix-ins?
Yes, you can include chopped nuts, raisins, chocolate chips, or whatever you like best!
Why did my cinnamon rolls not rise?
Several factors can affect rise, such as expired yeast, a too-cold environment, or not allowing enough time for rising. Make sure the yeast is fresh, and place the dough in a warm, draft-free area to rise.
More Delicious Recipes
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I hope you find this to truly be the Best Cinnamon Rolls Recipe! The rolls are soft, fluffy, perfectly spiced, and sweet! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
The BEST Cinnamon Roll Recipe with Cream Cheese Frosting
Ingredients
Cinnamon Rolls Dough
- 1 cup buttermilk warmed to 110-115 degrees Fahrenheit
- 2 – 1/4 oz packets active-dry yeast
- 1/3 cup granulated sugar
- 6 tbsp butter melted
- 1 egg + 1 egg yolk room temperature
- 3/4 teaspoon salt
- 1 tsp vanilla extract
- 4 cups bread flour spoon and leveled
- 1 tsp cinnamon
- cooking oil or non-stick spray
Filling
- 1/2 cup unsalted butter softened to room temperature
- 1 cup dark brown sugar packed
- 2 tablespoons ground cinnamon
- 2 teaspoon pure vanilla extract
- 1 teaspoon orange zest
- 2/3 cup heavy cream slightly warmed, for pouring after dough has risen
Cream Cheese Frosting
- 8 oz cream cheese softened to room temperature
- 3 tablespoons unsalted butter softened to room temperature
- 1 cup confectioner’s sugar plus more to taste
- 1-2 tbsp of heavy cream
- 1/2 tablespoon vanilla extract
Instructions
- Warm buttermilk to 110-115°F and transfer to a large mixing bowl. Sprinkle yeast over the milk, then add sugar. Let the mixture foam for 5 minutes. If it doesn’t foam, discard and start again with fresh yeast. Once foamy, add melted butter, egg, and egg yolk. Whisk until well combined.
- Sift the flour and salt to the wet ingredients. Stir with a wooden spoon until a thick dough forms and becomes hard to stir. The dough will be sticky, which is fine.
- Turn the dough onto a lightly floured surface. Knead for 7-10 minutes until smooth and elastic. If too sticky, add flour 1 tablespoon at a time until it becomes a smooth ball. Gently press your finger into the dough. The indention you make with your finger should spring back a bit. Alternatively, you can place the dough hook on a stand mixer and knead the dough for about 7-8 minutes, adding more flour by the tablespoon if it’s too sticky.
- Grease a large bowl with oil, then place the dough ball inside. Cover the bowl with plastic wrap and place a warm tea towel on top. Let rise in a warm place for 1 to 1 ½ hours, or until doubled in size. I typically use my oven and turn the oven light on to make my own proofing station.
- While the dough rises, make the filling by combining brown sugar, cinnamon, vanilla, and orange zest in a small bowl.
- Once dough has risen, punch it down to release air. Turn it out onto a floured surface and roll it into a 20×16-inch rectangle, about ¼ inch thick.
- Spread softened butter evenly over the dough. Sprinkle the cinnamon-sugar mixture over the butter, pressing it in slightly with your fingers.
- Starting from the long side, tightly roll the dough and pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut into 12 equal pieces (about 1.67 inches each). Place the rolls in a parchment-lined 9×13-inch dish.
- Cover the dish with plastic wrap and a warm towel and let the rolls rise for 30-45 minutes until nearly doubled in size.
- Once the rolls have risen, add the warm heavy cream on top of each roll. It will fall to the bottom of the pan and absorb in the rolls as they bake.
- Preheat the oven to 350°F. Bake the rolls for 25-30 minutes until golden brown. Let cool for 10 minutes.
- In the meantime, prepare the icing by beating the cream cheese, vanilla extract, butter, and powdered sugar in a mixing bowl until fluffy and smooth
- Spread the cream cheese cing over the warm rolls and enjoy!
Notes
- Room Temp Ingredients: Use room temperature butter, milk, and eggs for smoother dough.
- Activate Yeast: Dissolve yeast in warm milk with sugar and let it foam.
- Don’t Overwork Dough: Knead just until smooth for light rolls.
- Let Dough Rise: Allow dough to double in size. Place them in a warm area (I use the oven with the light on (my preferred) or a microwave).
- Roll Gently: Roll dough to 1/4 inch thickness and avoid over-tightening.
- Cut Cleanly: Use a sharp serrated knife or dental floss to cut rolls.
- Warm Cream: Use a warm heavy cream when pouring over the rolls. The cream shouldn’t be hot, just warmed a bit. Just pop it in the microwave for about 10-15 seconds.
- Serve Warm: Enjoy fresh, or store and reheat later.
- Directions to make these cinnamon rolls in advance are in the blog post.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
Great recipe! The orange zest provides a nice twist and helps to balance out the heaviness of the roll. Took some of the rolls into work and they were a big hit with my colleagues!
One piece of feedback regarding the makeahead instructions. We made this the night before and referred to the part of the blogpost that contains the instructions. They said:
“ Then, place each roll in a parchment-lined baking dish, and let them double in size. Cover the dish tightly with plastic wrap, and store it in the fridge. When you’re ready to bake, let the rolls come to room temperature and double in size for their second rise. Then, proceed with the recipe as written.”
This was a little confusing because with this method the instruction is for the rolls to rise three times: initial dough ball rise, cut up and place in the pan to double in size, refrigerate, then pull out the next day and rise again. We were confused because the post refrigeration rise was referred to as a second rise, so maybe just an additional note to clarify that would be helpful. Thank you!
Thank you so much for the note. I will clarify. I am so happy you loved them! They are my fav!