Homemade Cinnamon Rolls knock store-bought out of the park. An easy recipe that just requires a bit of patience. You can even prepare the cinnamon rolls the night before and bake fresh in the morning. Step-by-step photos teach you how to make homemade cinnamon rolls. Once you have made cinnamon rolls from scratch you will not go back!

These past 2 ½ weeks have been mental! I took on the position of General Manager for two restaurants. Boy have I been busy! I absolutely love being organized and things are not at the restaurants- well they are getting there! Needless to say, the blog has been on the back burner :/ I always have a post scheduled but those posts all went out already. Oops! But today is Easter/My birthday so I decided to take some ME time and write a blog post! LOL
Tomorrow (well today when this post goes live) I will be visiting Glen Ivy Hot Springs for a fabulous spa day with all my best girlfriends! Except for kitty kat in NYC! 🙁 I will also be receiving a facial! WOO HOO!! And because I have serious baking issues I have decided to ask everyone over for breakfast before we head to the spa. I will be making bagel bombs and these babies! I love cinnamon rolls and this dough is honestly spectacular I LOVE IT!!!
I make these rolls the night before I want them. Because who really wants to spend all morning making cinnamon rolls? I sure as hell don't. I want to wake up and have them before my stomach starts eating away, yelling at me not for feeding it! We love to make these on Christmas Eve for Christmas morning breakfast.
I hope you give this a try and fall in love with these babies like I have!
Let's get to the recipe.
Jump to:
Ingredients
There are three components for this recipe; the rolls, cinnamon filling, and the cream cheese frosting.
For the bread mixture you will need:
- Active Dry Yeast. Your rolls will not work out unless your yeast is fresh and activated properly.
- Warm Water. Make sure to check the temperature of your yeast mine is 120F-130F for it to be activated.
- Sugar. Just a little bit of sugar gives the rolls a nice rounded, balanced flavor.
- Unsalted Butter. I love having butter in my dough for a bit of richness.
- Dry Milk Powder. This is the key ingredient. I have tried subbing milk instead of the water and not using the milk powder but I prefer the taste of milk powder.
- Salt. Just a smidge!
- Flour. You will only need all-purpose flour also known as plain flour. The amount you will need will vary depending on the moisture in the air and the protein content in your flour.
For the filling you will need:
- Unsalted Butter. You will need softened and melted butter.
- Light Brown Sugar. You could use dark brown sugar if you wanted but I prefer light.
- Ground Cinnamon. You can't have cinnamon rolls without cinnamon!
- Heavy Cream. You will pour the heavy cream on just before baking the rolls, it creates even softer rolls with an extra gooey filling. We did a side by side taste test with and without heavy cream and everyone chose the heavy cream version it just gives them that little something extra. I found this recipe tip at Tastes of Lizzy T.
Some don't want cream cheese frosting on their cinnamon rolls, my family? We love the frosting, so if you want to make a glorious frosting to top the rolls you will need:
- Cream Cheese. It is key that the cream cheese is completely softened to room temperature.
- Unsalted Butter. It is also crucial that the butter is softened to room temperature
- Vanilla Extract. Use the real stuff!
- Heavy Whipping Cream. This really helps make the frosting extra creamy.
- Confectioners Sugar. Just make sure you have sifted the powdered sugar so there are no lumps.
Check out my sticky pecan rolls next or my cinnamon roll pound cake!
Instructions
In a large bowl of an electric stand mixer fitted with a paddle attachment dissolve the yeast in warm water, make sure you use the recommended temperature of water your brand of yeast recommends, you don't want to burn the yeast and kill it with too hot water.
Leave the yeast/water mixture for five minutes, the yeast should have dissolved and go sort of foamy. If your yeast doesn’t foam up then your yeast is dead and the rolls will not turn out.
Add sugar, butter, milk powder, salt, and two cups of flour.
Mix until smooth. Slowly add in the remaining flour to form a soft (not super sticky) dough.
If using a dough hook, switch out the paddle attachment for the dough hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead it by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
You want a smooth dough ball, not super sticky though.
For the rolls to rise properly you want to place them in a warm place. Some people use their dryer but I like to use my oven. Preheat the oven to 200F/93C and then turn the oven OFF.
Spray a large bowl with cooking spray and place the dough inside and move the dough around so it's oiled on all surfaces, this helps prevent a skin from forming. Place a clean kitchen towel on top of the bowl and place the bowl in warm but not turned on oven to proof. Please keep in mind this may take more or less time depending on the temperature and humidity of the space in which you proof the dough.
Check the dough after an hour it should have doubled in size, punch down and place on a floured work surface.
Roll the dough into a 16-inch by 12-inch rectangle.
I like to grease a 9-inch by 13-inch baking pan and set aside now before my hands get all dirty with the cinnamon sugar. Brush the dough with 2 Tablespoons of melted butter.
In a small bowl mix together brown sugar and cinnamon.
Sprinkle sugar mixture on top of the dough and slice the 6 tablespoon of butter thinly and layer on top of the sugar.
Roll the dough lengthwise tightly, just start by tucking one end in closely and start rolling.
I use a tape measure to cut, cut rolls with a sharp serrated knife into 12 pieces, or use unflavored dental floss.
You can also cut the dough in half then cut each half into half and cut those sections into 3's.
Place rolls into prepared pan, at this point you can lightly cover with a clean kitchen linen and let rise in a warm place until doubled in size 45 minutes to an hour OR cover with plastic wrap, and place in the fridge overnight.
The next day take the cinnamon rolls out of the fridge and set them on the counter, ideally in a warm place, to rise/thaw for 45 ish minutes, they should rise they should double in size.
Slightly warm the heavy cream in the microwave or stovetop then gently and evenly pour the cream over the top of the unbaked rolls just before placing the rolls in the oven. I saw this being done over at Tastes of Lizzy T and hello genius, what isn't made better with the addition of heavy cream? I am so thankful for this great tip! It seriously takes the rolls one notch up, we always include cream now.
You need to warm the cream slightly so the temperature different doesn't shock the dough. Just like when you are making cookies you need room temperature butter and eggs, using cold eggs could destroy the batter.
Preheat oven to 350F/180C and bake for 22-28 minutes. The rolls should be lightly golden brown, I use a thermometer to check the temperature has reached 190F/87C. Let the rolls sit for 5-10 minutes before putting cream cheese frosting on.
You can prepare the frosting the night before and store it in the fridge then pull it out when you take the rolls out for their second rise OR prepare after you have rolled the dough and make the frosting and chill while they are rising and then pull out of the fridge when you place them into the oven OR prepare while baking the cinnamon rolls.
In a large bowl of an electric stand mixer fitted with a paddle attachment beat cream cheese and butter for 2 minutes.
Pour in vanilla extract, heavy cream, and powdered sugar.
Beat all together for 4 minutes.
Slather on top of cinnamon rolls. Store leftovers in an air-tight container in the fridge.
Tips and Tricks
- Working with live yeast can be tricky but if you follow directions you are golden. One necessary part is to add the right temperature of water to activate your Yeast, generally around 100F-125F. Check the directions on the yeast you are using for the exact temperature.
- Make sure to knead your dough for the full time, you need the yeast and flour to really combine for the gluten formation to happen.
- I highly suggest investing in an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4 (affiliate link). From cooking filet mignon, tempering chocolate, roast turkey, making caramel and more! I use the thermometer to check the temperature of the water used to activate the yeast and use it to check that the cinnamon rolls are baked through.
- Make sure your cream cheese and butter are at room temperature, if it is too cold you will not have a smooth cream frosting. To speed the room temp process I suggest cutting your block of cream cheese and butter into small chunks and setting them on a plate for 30 ish minutes. You want to be able to easily push the cream cheese in.
More breakfast recipes
For a savory pairing you should try my Vegetarian Quiche recipe.
An easy quick recipe that my friends love are my Rhubarb Muffins.
My friend Ari makes the most gorgeous Cheddar Biscuits!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Cinnamon Rolls
Homemade Cinnamon Rolls are started the night before making, so in the morning all you have to do is bake them! An easy recipe that just requires a bit of patience. Once you have made cinnamon rolls from scratch you will not go back!
- Total Time: 3 hours 5 minutes
- Yield: 12 Cinnamon Rolls 1x
Ingredients
Cinnamon Rolls
- 2 ¼ Teaspoons (1 Standard American Package) Instant Dry Yeast
- 9oz (1 Cup + 2 Tablespoons) Warm Water (Check the temperature of your yeast mine is 110F-115F)
- 50 grams (¼ Cup) Granulated Sugar
- 2 Tablespoons Unsalted Butter, melted
- 4 ½ Teaspoons Nonfat Dry Milk Powder
- 1 Teaspoon Salt
- 375 grams - 406 Grams (3 - 3 ¼ Cups) All-Purpose Flour/ Plain Flour
Cinnamon Roll Filling
- 2 Tablespoons Unsalted Butter, melted
- 250 grams (1 ¼ Cups, packed) Light Brown Sugar
- 1 ½ Tablespoons Ground Cinnamon
- 6 Tablespoons Unsalted Butter, softened
- 4oz (½ Cup) Heavy Whipping Cream, slightly warmed
Cream Cheese Frosting
- 8oz Cream Cheese, completely softened to room temperature
- 2oz (¼ cup) Unsalted Butter, softened to room temperature
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Heavy Whipping Cream
- 240 grams (2 Cups) Powdered Sugar, sifted
Instructions
Cinnamon Rolls
- In a large bowl of an electric stand mixer fitted with a paddle attachment dissolve yeast in warm water, make sure you use the recommended temperature of water your brand of yeast recommends, you don't want to burn the yeast and kill it with too hot water. Leave it for five minutes, the yeast should have dissolved and go sort of foamy. If your yeast doesn’t foam up then your yeast is dead and the rolls will not turn out. Add sugar, butter, milk powder, salt, and two cups of flour. Mix until smooth. Slowly add in the remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the paddle attachment for the dough hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead it by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
- Preheat the oven to 200F/93C and then turn the oven OFF. Spray a large bowl with cooking spray and place the dough inside and move the dough around so it's oiled on all surfaces, this helps prevent a skin from forming. Place a clean kitchen towel on top of the bowl and place the bowl in warm but not turned on the oven to prove. Please keep in mind this may take more or less time depending on the temperature and humidity of the space in which you prove the dough.
- Check the dough after an hour it should have doubled in size, punch down and place on a floured work surface. Roll the dough into a 16-inch by 12-inch rectangle.
- Grease a 9-inch by 13-inch baking pan and set it aside. Brush the dough with 2 Tablespoons Melted Butter. In a small bowl mix together brown sugar and cinnamon. Sprinkle sugar mixture on top of the dough and slice the 6 tablespoon butter thinly and layer on top of the sugar. Roll the dough lengthwise tightly and cut with a sharp serrated knife into 12 pieces, or use unflavored dental floss. I prefer to cut the dough in half then cut each half into half and cut those sections into 3's. Place rolls into prepared pan, at this point, you can lightly cover with a clean kitchen linen and let rise in a warm place until doubled in size 45 minutes to an hour OR cover with plastic wrap, and place in the fridge overnight.
- The next day take the cinnamon rolls out of the fridge and set them on the counter, ideally in a warm place, to rise/thaw for 45 ish minutes, they should rise they should double in size. Slightly warm the heavy cream in the microwave or stovetop then gently and evenly pour the cream over the top of the unbaked rolls just before placing the rolls in the oven. Preheat oven to 350F/180C and bake for 22-28 minutes. The rolls should be lightly golden brown, I use a thermometer to check the temperature has reached 190F/87C. Let the rolls sit for 5-10 minutes before putting cream cheese frosting on.
Cream Cheese Frosting
- You can prepare the frosting the night before and store it in the fridge then pull it out when you take the rolls out for their second rise OR prepare after you have rolled the rolls and make the frosting and chill while they are rising and then pull out of the fridge when you place them into the oven OR prepare while baking the cinnamon rolls.
- In a large bowl or the bowl of an electric stand mixer fitted with a paddle attachment beat cream cheese and butter for 2 minutes. Pour in vanilla extract, heavy cream, and powdered sugar. Beat all together for 4 minutes, make sure to scrape down the sides of the bowl a few times to ensure everything is evenly combined.
- Slather on top of cinnamon rolls. Store leftovers in an air-tight container in the fridge.
Notes
- **I highly suggest investing in an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4, and you do not want to risk burning your yeast or using too cold of water and not activating it properly.
- Total time includes rise time unless you prep the night before then add 8 hours
- Dough recipe: Taste of Home Baking Cookbook
- Prep Time: 35 Minutes
- Rising Time: 2 Hours
- Cook Time: 30 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: overnight cinnamon rolls recipe, easy cinnamon rolls, from scratch cinnamon roll recipe
This post was originally published on April 1, 2013 as of January 7, 2021 the photos and text have been updated.
Beth @ The First Year Blog says
Can you e-mail me one?! I have a gluten allergy.. so I cant even remember the last time I had a cinnamon roll. I am pinning for sure!
I am stopping by from In and Out of the Kitchen link party!
Beth @ The First Year Blog
Elizabeth says
I wish I could email you one Beth! Thanks for stopping by 🙂
Gloria @ Simply Gloria says
Happy Birthday, Elizabeth! Hope you had fun today at the spa! Love the last shot ... (Cinnamon are my fav, especially outta the oven!)
Elizabeth says
Thanks Gloria 🙂
Tanya says
Happy birthday and congrats on the job!!! This is a perfect treat for your special day!
Elizabeth says
Thanks Tanya!! 🙂
Shiloh Barkley says
HB! Those are some divine rolls!
Elizabeth says
Thanks Shiloh 🙂
Dorothy @ Crazy for Crust says
Happy birthday!! And congrats on the new position. These cinnamon rolls look heavenly!
Elizabeth says
Thanks Dorothy! Hope all is well in your world!
Aimee @ ShugarySweets says
Cinnamon Rolls are just so gorgeous. How can one resist???
Elizabeth says
I feel ya sister!
Cynthia L says
Happy very belated Birthday. I hope things have calmed down for you! I am so glad you shared the cinnamon roll recipe at the In and Out of the Kitchen link party! I look forward to seeing what you bring to the party next week!
Cynthia at http://FeedingBig.com
Liz says
Whoa, these look fantastic! My family is so excited when I make cinnamon rolls, so I'm delighted to have a new recipe to try! Have a blast with your friends!!!
Elizabeth says
Yes my family as well Liz! I really love this dough, I hope you give it a try!
ashley - baker by nature says
These rolls are certainly special! Love them.
Elizabeth says
Thanks Ashley! 🙂
Averie @ Averie Cooks says
Wow they look SO GOOD! I want to just pluck one right off the screen! And that frosting, yes! Nice Anthro plate. I love that one. It photographs beautifully. I wish they made it in more colors!
Elizabeth says
I wish they did too! I am feeling another anthro trip soon!!
Hayley @ The Domestic Rebel says
Eek, hope you had a fantabulous birthday, Elizabeth! I always requested cinnamon rolls on the morning of my birthday .. there's something so dessert-like and decadent about them. I'm only *slightly* obsessed 🙂 also, can we PLEASE go Anthro shopping together? LOVE THE PLATE.
Elizabeth says
Thanks Hayley I did!! And yes let's go shopping, if only we lived closer!! Sigh!
Ashley says
Cinnamon rolls have been on my baking bucket list forever! I really need to make them .... these look just so delicious! And happy belated birthday!
Kayle (The Cooking Actress) says
Awww what a great birthday!!!
AND OMG THESE CINNAMON ROLLS *drool*
Jocelyn @BruCrew Life says
I could definitely fall in love with cinnamon rolls when they look that yummy!!! I seriously need some more in my life!!!
Roxana | Roxana's Home Baking says
happy belated birthday and congratulations on the job!
Now I want one of these cinnamon rolls!
Kinsley @ Home | Styled says
These look so delicious and many mouth is literally watering! Piss come by my link party and post these for other to see! http://home-styled.blogspot.com/2013/04/link-party-show-your-style-sunday-2.html?m=1
Krista @ joyfulhealthyeats says
Wow! That one shot of the icing melting over the cinnamon rolls?!? Really... These look AMAZING Elizabeth... I could so eat these right now or maybe in the morning, I'm not sure yet. But I need to have them. Thanks for the great recipe. 🙂 Hope you enjoyed your facial!
Elizabeth says
Thanks Krista! 🙂
Laura Dembowski says
I hope you had a great birthday and a lovely spa day! These cinnamon rolls look crazy good!
EL Mehdi says
this recipe makes me so hungry, my mom will try bake some of it, i hope it will be good xD
Karen @confessionsofthebrunettefoodie says
Confession I’m not a baker and after the bread making frenzy during the middle of the pandemic I took a well deserved break. But it can’t be Christmas without a special dessert. I didn’t want to make my usual layer cake, let’s face it we are all probably tired of all the cooking. Nothing I love more than the smell of bread in my house. These are buttery delicious clouds of sweetness. We baked half the night before Christmas and the other the next morning. It’s a real dessert, the water temperature was the best tip they grew and grew, I set my bowl next to the fireplace and my Christmas tree. Lovely.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Karen, I am so grateful!! I love that you let your dough rise next to the firepalce XX Liz
The Brunette Foodie says
These have been our official Christmas cinnamon rolls for three years in a row. They are pillows of love and absolutely decadent. We double up our recipe especially when we have family over for Christmas. My family looks forward to this treat and the recipe is the best we have had. Thank you!!! @confesssionsofthebrunettefoodie
★★★★★
Elizabeth Waterson says
Yay!! So excited that you enjoy them on Christmas!! Such a treat! Merry Christmas! XX Liz
Sarah says
These cinnamon rolls are to die for. I made the rolls and icing the night before. And then made them the next morning. The time to cook took a bit longer for my oven, around 30 minutes. These were a huge hit for my family!!
★★★★★
Elizabeth Waterson says
Thank you so much for the 5-star review, Sarah! So pleased you enjoyed them, I too make the rolls and frosting the night before makes for an easy morning!! Happy New Year! XX Liz