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The best cinnamon roll recipe that gives you soft, fluffy buns swirled with cinnamon sugar and topped with sweet cream cheese frosting.
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Best Cinnamon Roll Recipe

The ultimate homemade cinnamon rolls recipe! Soft, fluffy buns swirled with a gooey cinnamon sugar filling topped with a silky, smooth cream cheese frosting.
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Course Dessert
Cuisine American
Keyword cinnamon rolls
Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 2 hours
Total Time 2 hours 45 minutes
Servings 12 cinnamon rolls

Ingredients

Dough-

  • 1/4 cup granulated sugar
  • ½ tsp salt
  • 2/3 cup warm whole milk 110-115°F
  • 4 Tbsp unsalted butter melted
  • 3 tsp instant yeast
  • 2 2/3 cup all-purpose flour sifted
  • 2 eggs

Cinnamon Sugar Filling-

Cinnamon Roll Frosting-

  • 8 oz cream cheese softened
  • 4 Tbsp unsalted butter softened
  • 1 1/4 cup powdered sugar
  • 1 ½ tsp vanilla extract

Instructions

Make the Dough-

  • Sift together the flour, sugar and salt in a bowl. Set aside.
  • In a small bowl, combine warmed milk, melted butter, yeast and a pinch of sugar. Allow the mixture to sit for about 10 minutes, allowing the yeast to proof and become bubbly or foamy. (Be sure the milk and melted butter is between 100-115°F to not kill the yeast!)
  • Once the yeast is foamy or bubbly, pour the mixture into the flour along with the whisked eggs. Knead the dough until combined. (The dough will be sticky to the touch, but it should not stick to your hands when pinching it.)
  • Cover with a towel and let the dough rise in a warm place for 1 hour, or until the dough doubles in size.

Assemble the Cinnamon Rolls-

  • Line a 9x13 baking pan or casserole dish with parchment paper.
  • Dust the counter with flour and transfer the dough to the counter. Using a rolling pin, roll out the dough to a 12x22-inch rectangle.
  • In a small bowl, mix the softened butter, softened cream cheese, brown sugar and cinnamon until well combined.
  • Scoop the cinnamon butter mixture throughout the rolled-out dough and then evenly spread, covering all the dough in the cinnamon butter.
  • Method 1- Starting with the 22-inch side, with a knife, divide the dough into 12 pieces, marking as you go. With a sharp knife or pizza cutter, cut along the marks creating 12 even sized strands.
  • Carefully, start rolling a strand into a tight round bun, pinching together the dough at the end to seal the roll. Repeat the process to create 12 cinnamon rolls.
  • Method 2- Starting with the WHICH SIDE-inch side, roll the dough tightly, forming a log. Once you have a log shape, evenly cut into 12 rolls with a sharp knife. (Be careful not to smush the rolls when cutting.)
  • Carefully transfer the 12 cinnamon rolls to the lined baking sheet, cover with a kitchen towel and let rise for another hour. (Or cover and let rise in the fridge for up to 12 hours.)

Bake the Cinnamon Buns-

  • After the second rise time, the cinnamon rolls will be doubled in size and ready to bake!
  • Preheat the oven to 350℉ and pour the heavy whipping cream over the cinnamon rolls.
  • Bake at 350℉, uncovered for 28-30 minutes or until the rolls are golden. Remove from the oven and let cool for about 15 minutes.
  • Using a spoon or spatula spread the icing over the tops and crevasses of the warm cinnamon rolls.
  • Serve while warm!

Cinnamon Roll Icing-

  • In a bowl, mix the cream cheese and butter until creamy. Once creamy add the vanilla and powdered sugar and mix again to combine. (Prepare up to 2 weeks ahead of time and store in the fridge. Be sure to remove and soften before adding onto buns.)

Notes

Overnight Cinnamon Rolls-
  1. Once the cinnamon rolls are assembled, transfer the rolls to the baking sheet. Cover the baking sheet with a towel and place them in the fridge overnight for up to 12 hours.
  2. When ready to bake, remove from the fridge and allow to rise an hour at room temp.
  3. Bake at 350℉ for 28-30 minutes or until golden.
  4. Remove and allow it to cool for 10-15 minutes.
  5. Top with frosting and enjoy!