The Best Recipe For Cinnamon Rolls

Learn how to make cinnamon rolls from scratch. They are easy to make, soft, tasty, and topped with the most amazing cream cheese frosting. The bread dough can be prepared in advance and kept in the refrigerator overnight for even better taste and texture. These gooey rolls are perfect for a long weekend breakfast with your family. By the way, have you tried my air fryer cinnamon rolls?

Jump to:

• Best flour for cinnamon rolls
• Instant yeast vs. active dry yeast
• Best sugar for the cinnamon roll filling
• Baker's percentages
• Overnight vs. same day prep
• How to cut cinnamon rolls
• How to tell when they are done
• Freezing instructions
• Storing and reheating
• Expert tips for bread dough success
• Tips for the perfect cream cheese frosting
• How to make mini rolls or giant rolls
• Photo tutorial
• More yeast bread recipes to try
• Recipe

Cinnamon rolls are sweet, soft yeast rolls topped with sweet vanilla icing and are usually served for breakfast or brunch, but can also be enjoyed as a dessert. The bread dough is super soft and fluffy, and the cinnamon roll filling is gooey and delicious. The cream cheese icing is not too sweet and tastes like vanilla. These homemade rolls can seriously compete with Cinnabon rolls!

Best flour for cinnamon rolls

The best flour for these cinnamon rolls is definitely bread flour as it gives yeast bread a great texture. I recommend any bread flour with 12.5% - 14.9% with protein content. 

If you don't have bread flour available, you can use all-purpose flour, but the result may not be quite as good. If you use all-purpose flour, you may need to adjust the amount of flour required, as all-purpose flour doesn't absorb as much liquid as bread flour.

Instant yeast vs. active dry yeast

I prefer instant quick yeast for most of my yeast bread recipes as it can be added to the flour without first activating it in lukewarm liquid and sugar. However, this recipe works with both yeasts, and it comes down to personal preference which one you want to use. 

If you prefer to bake with active dry yeast rather than instant yeast, warm the milk to around 110°F (43°C), add the sugar and 2 ¼ teaspoon of active dry yeast. Then let sit for 5-10 minutes until the surface looks frothy. Then proceed with the recipe as directed.

Best sugar for the cinnamon roll filling

Dark brown sugar will give you the best and most intense flavor and is the one I recommend. However, if you don't have dark brown sugar available, you can basically use any available sugar except powdered sugar. I tried this and found the texture and taste of the filling unsatisfying.

Tip: Coconut sugar, muscovado, or raw cane sugar are also good choices.

Baker's percentages

This is an enriched bread dough that means that milk, eggs, and butter are used in the dough, so it’s different from lean sourdough bread, which is just water, flour, and salt.

Ingredient	Weight	Percentage
Bread Flour	375g	100.00%
Sugar	25g	6.67%
Salt	6g	1.60%
Instant Yeast	7g	1.87%
Milk	180g	48.00%
Eggs	120g	32.00%
Unsalted Butter	71g	18.93%

Tip: For perfect results every time, use a kitchen scale and weigh all of the ingredients, including the eggs. The weight of a large egg is usually between 55-60g. Your goal is to have a total of 300g of milk and eggs. So, measure the eggs and add enough milk to have a total of 300g.

Overnight vs. same day prep

Preparing the dough the day before and letting it rise in the refrigerator overnight improves both the texture and the taste of the cinnamon buns. It's the procedure chosen in this recipe, and you can find the detailed instructions at the end of this post.

However, you can prepare the dough and bake the rolls the same day. In this case, let the dough rise at room temperature (the warmer the temperature, the faster it rises) until it doubles or triples (approx. 1-2 hours, depending on the dough and the ambient temperature). Then prepare the rolls and continue with the recipe as described.

Tip: If you want to shorten the rising time to just 45 minutes, you can follow the instructions for my chocolate rolls.

How to cut cinnamon rolls

You can either use a long sharp knife, bench knife, or dental floss. If you use a (bench) knife, cut the dough with a single clean cut. You may need to reshape them a little after cutting so that they are perfectly round again. If you prefer to cut the rolls with floss, make sure it is unscented.

How to tell when they are done

The easiest way to tell when cinnamon rolls are done is with a thermometer. Stick it in the center of the most centered roll, and when the internal dough temperature is 190°F (88°C), they are done.

If you don't have a thermometer, use two forks and slightly pull the two most centered rolls apart and see if it still looks raw and the dough is sticky. Also, the tops should be golden brown and bounce back to the touch. Check if they are done after 20 minutes of baking.

Freezing instructions

• Freezing before baking - Make the rolls as described, place on parchment paper, and freeze for 1 hour. Then place them in freezer bags and freeze for up to 2 months. To thaw, remove them from the bags, place them in the prepared baking pan, cover, and refrigerate overnight. Then proceed as described.
• Freezing after baking - You can freeze the baked cinnamon rolls with the glaze by flash freezing them for 1 hour. Then transfer to freezer bags and freeze for up to 2 months. To thaw, place them for 1-2 hours on the counter or in the fridge overnight.

Storing and reheating

Store the frosted cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat leftover rolls in the microwave for about 20-30 seconds before serving. You can also reheat them in the oven or air fryer if preferred.

Expert tips for bread dough success

• If your dough isn't rising, it could be due to expired yeast. You can try putting the dough in a warmer environment and see if it just takes longer to rise. If it doesn't rise at all, it's better to start over with fresh yeast.
• Different flours can absorb water differently in different climates and environments. This means you may need to hydrate your dough more or less depending on the flour, humidity, temperature, and altitude. Please watch the video and step-by-step photos to see what the dough should look and feel like.
• Use as little flour as possible when rolling out the dough. The more flour you use, the more flour will be incorporated into the dough and makes your yeast rolls dry.
• Don't roll the dough out too thinly, or you'll end up with dense rolls.
• Let the shaped rolls rise until they have doubled in size. If you bake them under-proofed, your rolls won't rise properly. Also, don't overproof them, or they could collapse or shrink after baking.

Tips for the perfect cream cheese frosting

• You can use either brick-style (US) or spreadable (UK) cream cheese. Whatever you choose, make sure the cream cheese is soft before using it. If it is soft, it's easier to combine with the other ingredients. If you use brick-style cream cheese straight out of the fridge, you will end up with a lumpy frosting.
• Use unsalted butter at room temperature for best mixing results.
• Depending on how thick or thin you like the icing, you can add some milk to the mixed frosting.
• A pinch of salt makes for a balanced taste.

How to make mini rolls or giant rolls

• Mini rolls: Prepare the dough as described, divide it into two equal pieces, and roll out each dough piece into a 6x21" (15x53cm) rectangle, spread with butter, and sprinkle with the brown sugar mixture. Starting at one long side, roll up the dough tightly and cut into 20 1" (2.5cm) mini rolls so you have a total of 40 mini rolls. Either place them in a mini muffin pan or on a parchment-lined baking sheet, let rise until they doubled in size, and bake at 350°F (177°C) for about 14-16 minutes.
• Big jumbo rolls: Prepare the dough according to the instructions, roll out the dough into 7x17" (18x43cm) big and 0.5" (1.3cm) thick rectangle, roll up starting on one short side, cut into 4 equal-sized big rolls, place in the prepared baking dish, let rise until doubled in size, and bake for 25-30 minutes. Cover with foil after 10-15 minutes to prevent heavy browning.

Photo tutorial

In a large bowl, using an electric mixer fitted with a hook attachment, add the flour, sugar, salt, yeast, milk, and eggs and knead on low speed until it comes together about 3-4 minutes. Scrape down the sides of the bowl halfway. Let rest for 20-30 minutes.

Knead the dough on low speed and gradually add the butter until it is completely incorporated.

Once all of the butter is incorporated, increase the speed to high and knead for about 5-8 minutes until the dough is smooth, releases from the sides of the bowl, and passes the windowpane test.

Lightly spray a straight-sided container with oil and transfer the dough to the container; lightly oil the top of the dough as well.

Cover and let rest at room temperature for 10-15 minutes until it has risen by about 10%. Then put it in the refrigerator and let rest overnight, about 8-12 hours. It will at least double in this time.

Remove the dough from the container and place it on a work surface. Fold the edges over the middle, then turn the dough over (so that the seams are facing down) and shape the dough roughly into a round ball with your hands. Let rest for 15-20 minutes.

Lightly flour the work surface and the dough (use as little flour as possible - just enough so that the dough doesn't stick to the rolling pin and the surface), flatten the dough a little with your fingers, and roll it out into a rectangle that is about 14x17" (36x43cm) big and 0.25" (0.6 cm) thick.

Starting at one short side, roll up the dough tightly.

Then cut into 8 equal-sized rolls.

Place in the prepared baking pan.

Let rise for 45-90 minutes until they have doubled in size. Then bake.

In a medium-sized mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the butter until creamy. Add the cream cheese and mix until smooth, creamy, and no lumps remain, about 1-2 minutes.

Then, add the powdered sugar and mix until creamy and well combined. Add the vanilla and salt and stir to combine. The frosting is thick and creamy. If you prefer thinner glaze, you can add 1 tablespoon (15ml) of milk.

Remove the rolls from the oven and let cool for 5-10 minutes. Then spoon the frosting on top of the warm rolls and spread evenly. Serve and enjoy!

More yeast bread recipes to try

If you love to bake all kinds of yeast bread, you've come to the right place!

• Dinner Rolls
• Brioche Buns
• Glazed Donuts
• Pizza Dough
• Challah Bread

Recipe