There’s something undeniably magical about the smell of freshly baked cinnamon rolls wafting through the kitchen. It’s the kind of scent that instantly makes you feel at home — warm, cozy, and comforted. Whether it’s a lazy Sunday morning, a holiday brunch, or simply a day when you crave something sweet and special, this Cinnamon Rolls Recipe is guaranteed to bring smiles to the table.

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Fluffy, buttery dough wrapped around a rich cinnamon-sugar filling and finished with a creamy layer of smooth cream cheese icing — these Cinnamon Rolls are pure indulgence. And the best part? They’re easier to make than you might think!

In this post, I’ll walk you through every step of this Cinnamon Rolls Recipe, share a few helpful tips, and give you some fun ideas for serving and storing them. So preheat that oven and get ready for your kitchen to smell like a bakery dream come true.

Why You’ll Love This Cinnamon Rolls Recipe

If you’ve ever wondered what makes a homemade Cinnamon Rolls Recipe so irresistible compared to store-bought versions, the secret lies in the texture and the freshness. These rolls are:

Soft and fluffy: The warm milk and butter in the dough create a tender, pillow-like texture that melts in your mouth.
Perfectly sweet and spiced: The blend of brown sugar and cinnamon gives the rolls that signature gooey center and deep caramel flavor.
Topped with luscious cream cheese icing: Sweet, tangy, and creamy — the perfect finishing touch!
Make-ahead friendly: You can prepare them the night before and bake them in the morning for an easy, cozy breakfast treat.

Ingredients You’ll Need

Here’s what makes these cinnamon rolls so magical:

For the Dough:

1 cup whole milk (warm, about 110°F/43°C)
¼ cup granulated sugar
2 ¼ tsp active dry yeast (1 packet)
½ cup unsalted butter, melted
2 large eggs
4 cups all-purpose flour
1 tsp salt

For the Cinnamon Filling:

½ cup unsalted butter, softened
1 cup brown sugar, packed
2 tbsp ground cinnamon
¼ tsp salt

For the Cream Cheese Icing:

4 oz cream cheese, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
2–3 tbsp milk (adjust for consistency)

Step-by-Step Instructions

Step 1: Make the Dough

Warm the milk until it’s just slightly warmer than body temperature — not hot, or it could kill the yeast. Stir in the sugar, then sprinkle in the yeast. Let it sit for 5–10 minutes until foamy — this tells you the yeast is alive and ready to work its magic.

In another bowl, mix the melted butter and eggs. Combine the wet mixture with your yeast mixture, then slowly add it to your flour and salt. Stir until a soft dough forms.

Knead for about 5–7 minutes on a floured surface (or use a stand mixer with a dough hook) until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1–1.5 hours, or until doubled in size.

Step 2: Prepare the Filling

While the dough is rising, make your cinnamon filling. Mix together softened butter, brown sugar, cinnamon, and a pinch of salt until it forms a thick, spreadable paste.

Step 3: Roll and Assemble

Once your dough has risen, gently punch it down and roll it out into a large rectangle (about 16×12 inches). Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges.

Now comes the fun part — rolling! Starting from the long edge, carefully roll the dough into a tight log. Slice the log into 12–15 even rolls using a sharp knife or unflavored dental floss (yes, it works perfectly for clean cuts!).

Arrange the rolls in a greased 9×13-inch baking dish or two 9-inch round pans, leaving a bit of space between each one. Cover and let them rise again for 30–45 minutes, until puffy.

Step 4: Bake the Cinnamon Rolls

Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until they’re golden brown and your kitchen smells absolutely heavenly.

Step 5: Make the Cream Cheese Icing

While the rolls are baking, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk. Adjust the milk for your preferred icing consistency — thicker for spreading or thinner for drizzling.

Once the Cinnamon Rolls are done, let them cool slightly before spreading or drizzling the icing on top. The heat from the rolls will slightly melt the icing, creating that perfect glossy glaze.

Flavor and Texture: What to Expect

These cinnamon rolls are the definition of comfort. Each bite delivers a perfect balance of buttery dough, warm cinnamon, and caramelized sugar, all wrapped up in a creamy blanket of frosting.

The outer edges are slightly golden and chewy, while the centers stay soft, gooey, and rich. The cream cheese icing adds that tangy sweetness that cuts through the richness, making every bite utterly satisfying.

If you’ve ever had a Cinnamon Roll from a bakery and thought, “I wish I could make this at home,” — this recipe proves you absolutely can.

Helpful Tips for Perfect Cinnamon Rolls

Don’t rush the yeast: Give it time to foam before mixing it into the dough. This ensures your rolls will rise beautifully.
Warm environment = better rise: If your kitchen is cool, place your dough near the oven (while preheating) or in a slightly warmed (but turned off) oven.
Even filling = even sweetness: Spread your cinnamon mixture all the way to the edges for consistent flavor.
Use floss to slice: It sounds funny, but unflavored dental floss makes perfect, clean slices without squishing the rolls.
Make ahead option: Assemble the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature and rise slightly before baking in the morning.

Cinnamon Rolls Recipe

Ingredients

For the Dough:
1 cup whole milk (warm, about 110°F/43°C)
¼ cup granulated sugar
2 ¼ tsp active dry yeast (1 packet)
½ cup unsalted butter, melted
2 large eggs
4 cups all-purpose flour
1 tsp salt
For the Cinnamon Filling:
½ cup unsalted butter, softened
1 cup brown sugar, packed
2 tbsp ground cinnamon
¼ tsp salt
For the Cream Cheese Icing:
4 oz cream cheese, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
2-3 tbsp milk (adjust for consistency)

Directions

1. Make the Dough:
In a small bowl, warm the milk (it should feel warm to the touch but not hot). Sprinkle the sugar over the milk, then add the yeast. Stir lightly and let it sit for about 5-10 minutes until the mixture is foamy.
In a large bowl, combine the flour and salt. Add the melted butter and eggs to the yeast mixture and stir to combine. Gradually add the wet mixture into the dry ingredients, stirring until a dough begins to form.
Knead the dough on a floured surface for about 5-7 minutes, until it is smooth and elastic. (You can also use a stand mixer with a dough hook.)
Form the dough into a ball, place it in a lightly oiled bowl, and cover with a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Make the Filling:
In a small bowl, mix together the softened butter, brown sugar, cinnamon, and salt until smooth and well combined. Set aside.
3. Assemble the Cinnamon Rolls:
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a large rectangle, about 16x12 inches.
Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along the edges.
Starting from the long edge, carefully roll the dough up tightly into a log.
Slice the log into 12-15 even pieces, depending on your preferred size for the rolls.
Place the rolls in a greased 9x13-inch baking dish or two 9-inch round cake pans. Leave a little space between each roll.
Cover with a towel and let the rolls rise for another 30-45 minutes, until they puff up.
4. Bake the Rolls:
Preheat your oven to 350°F (175°C).
Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
While the rolls are baking, make the cream cheese icing.
5. Make the Icing:
In a small bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust the milk for your desired icing consistency.
Once the cinnamon rolls are baked, remove them from the oven and let them cool for a few minutes.
Drizzle the cream cheese icing over the warm cinnamon rolls.
Serving:
Serve these warm, fresh cinnamon rolls for breakfast, brunch, or as a sweet treat any time of the day. They’re best enjoyed the same day but can be stored in an airtight container for up to 2-3 days.

How to Store and Reheat

These Cinnamon Rolls are best enjoyed fresh out of the oven, but if you have leftovers, don’t worry!

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 4 days.
Freezer: Freeze baked (and cooled) rolls for up to 2 months. Thaw overnight and warm in the oven or microwave before serving.

To reheat, pop a roll in the microwave for 15–20 seconds for that fresh-baked warmth and gooey texture.

Serving Ideas

There’s no wrong time for a cinnamon roll! Here are some serving ideas to make the most of them:

Breakfast or Brunch Treat: Serve alongside coffee, hot chocolate, or a tall glass of cold milk.
Holiday Morning Tradition: Perfect for Christmas, Easter, or any family gathering.
Dessert Twist: Warm a roll and top it with a scoop of vanilla ice cream — it’s pure heaven.
Gift Idea: Wrap a batch in a decorative box for a homemade gift that no one can resist.

Final Thoughts

Homemade Cinnamon Rolls might take a little time and love, but the reward is worth every single minute. There’s something deeply satisfying about watching the dough rise, smelling that sweet cinnamon aroma fill your home, and finally pulling a tray of golden, gooey rolls from the oven.

Whether you’re baking them for family, friends, or just yourself (no judgment — they disappear fast!), this Cinnamon Rolls Recipe is one you’ll want to keep in your collection forever.

So next time you’re craving something cozy, skip the store-bought and bake your own batch of happiness. Your kitchen will smell amazing, your taste buds will thank you, and your heart will feel just a little bit warmer.