I made my Fluffy Cinnamon Rolls and they come out impossibly soft, gooey, and basically impossible to resist.

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I’m obsessed with these cinnamon rolls because they actually taste like something worth waking up for. I love tearing into layers of sticky, buttery dough and that punch of cinnamon that makes everyone stop talking.

This Cinnamon Roll Recipe Homemade hits all my weaknesses, fluffy, gooey, slightly tangy when the icing melts into the swirls. Fluffy Cinnamon Rolls, yes please.

I’ll admit I’m picky about ingredients; I always use whole milk and brown sugar because they make the dough richer and the filling deeper. No fluff talk.

Just a mess of cinnamon and sugar that I can’t quit right now.

Ingredients

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Whole milk — makes dough tender and soft, gives that homey, milky warmth.
Active dry yeast brings the rise; basically the fluffy magic maker.
Granulated sugar adds mild sweetness and helps yeast wake up.
Brown sugar in dough gives caramel notes and a slightly deeper warmth.
Melted butter fattens the dough, makes it rich and tender.
Egg adds structure and gives a slightly cakey, golden crumb.
All-purpose flour builds the dough body; keeps rolls soft but sturdy.
Fine salt balances sweetness and wakes up all the flavors.
Softened butter for filling makes that gooey, spreadable cinnamon layer.
Packed brown sugar for filling gives sticky, caramelized sweetness in each bite.
Ground cinnamon brings that cozy, spicy warmth you’ll crave.
Vanilla adds a sweet, familiar note; nice in filling or glaze.
Cream cheese for icing gives tangy creaminess that cuts through sweetness.
Softened butter in icing smooths texture and adds richness.
Powdered sugar sweetens and thickens the icing to perfect spreadable gloss.
Milk thins the icing so it drips just right over rolls.
Pinch of salt sharpens flavors and prevents the icing from tasting flat.

Ingredient Quantities

1 cup whole milk, warm (about 110 F)

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup granulated sugar

1/4 cup brown sugar, packed (for dough)

1/2 cup (1 stick) unsalted butter, melted and slightly cooled

1 large egg, room temp

3 to 3 1/2 cups all purpose flour, plus extra for dusting

1 teaspoon fine salt

1/3 cup unsalted butter, softened (for filling)

1 cup packed brown sugar (for filling)

2 to 3 tablespoons ground cinnamon, or to taste

1/2 teaspoon vanilla extract (for filling or glaze)

4 ounces cream cheese, softened (for icing)

1/4 cup (1/2 stick) unsalted butter, softened (for icing)

1 to 1 1/2 cups powdered sugar, sifted (for icing)

2 to 3 tablespoons milk or cream (to thin icing)

Pinch of salt

How to Make this

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1. Warm 1 cup whole milk to about 110 F, sprinkle 2 1/4 teaspoons active dry yeast and 1/4 cup granulated sugar over it, stir lightly and let sit 5 to 10 minutes until foamy.

2. In a large bowl combine the foamy yeast mixture with 1/4 cup packed brown sugar (for dough), 1/2 cup melted unsalted butter cooled slightly, 1 large room temp egg and 1 teaspoon fine salt. Stir in 3 to 3 1/2 cups all purpose flour a cup at a time until a soft shaggy dough forms.

3. Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic, adding a little flour if it’s too sticky. If using a stand mixer knead 4 to 5 minutes with dough hook.

4. Place dough in a greased bowl, cover with plastic wrap or a towel and let rise in a warm spot about 1 to 1 1/2 hours or until doubled. For best flavor you can refrigerate overnight after the first rise, but if you do, bring back to room temp before rolling.

5. Punch dough down, roll out on a floured surface to roughly a 16 by 12 inch rectangle. Spread 1/3 cup softened unsalted butter evenly over the dough, then sprinkle 1 cup packed brown sugar and 2 to 3 tablespoons ground cinnamon (use taste to adjust) evenly on top and drizzle 1/2 teaspoon vanilla extract if you want extra flavor.

6. Starting from a long edge, tightly roll the dough into a log, pinch seam to seal, then cut into 12 even rolls (use floss or a serrated knife for cleaner cuts). Place rolls cut-side up in a greased 9×13 inch baking pan or two smaller pans, leaving a little space between them.

7. Cover the pan loosely and let rolls rise again 30 to 45 minutes until puffy and nearly doubled. Meanwhile preheat oven to 350 F.

8. Bake the rolls in the preheated 350 F oven 20 to 25 minutes until golden brown on top and cooked through. If edges brown too fast, tent with foil the last 5 to 10 minutes.

9. While rolls bake combine 4 ounces softened cream cheese and 1/4 cup softened unsalted butter and beat until smooth, add 1/2 teaspoon vanilla extract, 1 to 1 1/2 cups sifted powdered sugar and a pinch of salt. Add 2 to 3 tablespoons milk or cream a little at a time until the icing reaches a spreadable consistency.

10. Spread the cream cheese icing over the warm rolls so it melts into the swirls. Serve warm. Leftovers keep in the fridge up to 4 days, reheat 15 to 20 seconds in the microwave for that fresh baked feel.

Equipment Needed

1. Digital instant read thermometer (to get the milk to about 110 F)
2. Measuring cups and spoons
3. Small saucepan or microwave safe cup to warm the milk
4. Large mixing bowl (or a stand mixer with dough hook)
5. Wooden spoon or silicone spatula
6. Rolling pin and a lightly floured surface (pastry mat or countertop)
7. Dough scraper or bench knife
8. Unflavored dental floss or a serrated knife for clean roll cuts
9. Greased 9×13 inch baking pan (or two smaller pans)
10. Electric hand mixer (or stand mixer) plus a small bowl for the cream cheese icing and a cooling rack

FAQ

Q: My dough didn't rise, what went wrong?

A: Most likely the yeast was killed by milk that was too hot or it was old. Warm milk should feel like warm bath water, about 110 F. Also give it time in a warm spot, 1 to 1 1/2 hours, and make sure your yeast fizzes when mixed with warm milk and a pinch of sugar.

Q: Can I use instant yeast instead of active dry?

A: Yes. Use the same amount, but you can skip the proofing step and mix it straight into the dry ingredients. Still, if you're unsure, proofing it first won't hurt and can save you worry.

Q: How to get gooey centers without underbaking the rolls?

A: Spread a generous layer of the softened butter and brown sugar filling, and roll tight but not squashed. Bake until just golden and the centers feel slightly soft when pressed. If the edges brown too fast, loosely tent with foil for the last 10 minutes.

Q: Can I make these ahead or freeze them?

A: Yes. You can assemble, then freeze the unbaked rolls in the pan wrapped well for up to 3 months. Thaw overnight in the fridge, let come to room temp and rise, then bake as directed. Baked rolls freeze great too, just reheat in a 350 F oven until warm.

Q: What's the best way to reheat leftover rolls?

A: Microwave for 20 to 30 seconds for a quick fix, but for better texture warm in a 300 F oven for 8 to 10 minutes, covered lightly so they don't dry out. Add a little extra icing after warming if needed.

Q: I like stronger cinnamon flavor, how much should I use?

A: Use up to 3 tablespoons ground cinnamon in the filling if you want it bold, or mix in a teaspoon of ground cardamom for a warm twist. Taste as you go, because ground cinnamon strength varies.

Amazing Homemade Cinnamon Rolls Recipe Substitutions and Variations

Whole milk: use equal parts low fat milk, or for richer rolls swap with 3/4 cup milk plus 1/4 cup plain yogurt (adds tang and tenderness). For dairy-free try unsweetened almond or oat milk.
Active dry yeast: you can use instant yeast straight into the flour at a 1 to 1 ratio but skip proofing. Or use 2 1/4 teaspoons fresh yeast if you have it, crumble and dissolve in warm milk.
Unsalted butter (dough or filling): swap with equal parts softened coconut oil for a dairy-free option, or use salted butter but reduce added salt in the dough by a pinch.
Cream cheese (icing): replace with equal parts mascarpone for a milder taste, or use 1/2 cup Greek yogurt mixed with 2 tablespoons butter for a lighter spreadable icing.

Pro Tips

1) Let the yeast get nice and foamy before you add it to the rest. If it doesnt foam in 10 minutes toss it and start over with fresher yeast or slightly warmer milk. That tiny test saves you from wasting time on dough that wont rise.

2) Chill the dough after the first rise if you can. An overnight fridge rest deepens the flavor and makes rolling easier. Just bring it back to room temp for 30 to 60 minutes so it rolls without snapping.

3) Use a ruler or weigh the log before cutting so your rolls are even. Cutting with unflavored dental floss or a sharp serrated knife gives cleaner edges than squishing with a dull blade.

4) Don’t overbake, and ice while warm. Pull them when they are golden but still soft in the center; they keep cooking a bit after you take them out. Spread the cream cheese icing while rolls are warm so it melts into the swirls for the best texture.

Amazing Homemade Cinnamon Rolls Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made my Fluffy Cinnamon Rolls and they come out impossibly soft, gooey, and basically impossible to resist.

Servings

servings

Calories

471

kcal

Equipment: 1. Digital instant read thermometer (to get the milk to about 110 F)
2. Measuring cups and spoons
3. Small saucepan or microwave safe cup to warm the milk
4. Large mixing bowl (or a stand mixer with dough hook)
5. Wooden spoon or silicone spatula
6. Rolling pin and a lightly floured surface (pastry mat or countertop)
7. Dough scraper or bench knife
8. Unflavored dental floss or a serrated knife for clean roll cuts
9. Greased 9×13 inch baking pan (or two smaller pans)
10. Electric hand mixer (or stand mixer) plus a small bowl for the cream cheese icing and a cooling rack

Ingredients

1 cup whole milk, warm (about 110 F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/4 cup brown sugar, packed (for dough)
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 large egg, room temp
3 to 3 1/2 cups all purpose flour, plus extra for dusting
1 teaspoon fine salt
1/3 cup unsalted butter, softened (for filling)
1 cup packed brown sugar (for filling)
2 to 3 tablespoons ground cinnamon, or to taste
1/2 teaspoon vanilla extract (for filling or glaze)
4 ounces cream cheese, softened (for icing)
1/4 cup (1/2 stick) unsalted butter, softened (for icing)
1 to 1 1/2 cups powdered sugar, sifted (for icing)
2 to 3 tablespoons milk or cream (to thin icing)
Pinch of salt

Directions

Warm 1 cup whole milk to about 110 F, sprinkle 2 1/4 teaspoons active dry yeast and 1/4 cup granulated sugar over it, stir lightly and let sit 5 to 10 minutes until foamy.
In a large bowl combine the foamy yeast mixture with 1/4 cup packed brown sugar (for dough), 1/2 cup melted unsalted butter cooled slightly, 1 large room temp egg and 1 teaspoon fine salt. Stir in 3 to 3 1/2 cups all purpose flour a cup at a time until a soft shaggy dough forms.
Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic, adding a little flour if it’s too sticky. If using a stand mixer knead 4 to 5 minutes with dough hook.
Place dough in a greased bowl, cover with plastic wrap or a towel and let rise in a warm spot about 1 to 1 1/2 hours or until doubled. For best flavor you can refrigerate overnight after the first rise, but if you do, bring back to room temp before rolling.
Punch dough down, roll out on a floured surface to roughly a 16 by 12 inch rectangle. Spread 1/3 cup softened unsalted butter evenly over the dough, then sprinkle 1 cup packed brown sugar and 2 to 3 tablespoons ground cinnamon (use taste to adjust) evenly on top and drizzle 1/2 teaspoon vanilla extract if you want extra flavor.
Starting from a long edge, tightly roll the dough into a log, pinch seam to seal, then cut into 12 even rolls (use floss or a serrated knife for cleaner cuts). Place rolls cut-side up in a greased 9×13 inch baking pan or two smaller pans, leaving a little space between them.
Cover the pan loosely and let rolls rise again 30 to 45 minutes until puffy and nearly doubled. Meanwhile preheat oven to 350 F.
Bake the rolls in the preheated 350 F oven 20 to 25 minutes until golden brown on top and cooked through. If edges brown too fast, tent with foil the last 5 to 10 minutes.
While rolls bake combine 4 ounces softened cream cheese and 1/4 cup softened unsalted butter and beat until smooth, add 1/2 teaspoon vanilla extract, 1 to 1 1/2 cups sifted powdered sugar and a pinch of salt. Add 2 to 3 tablespoons milk or cream a little at a time until the icing reaches a spreadable consistency.
Spread the cream cheese icing over the warm rolls so it melts into the swirls. Serve warm. Leftovers keep in the fridge up to 4 days, reheat 15 to 20 seconds in the microwave for that fresh baked feel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.