Cinnamon Roll Recipe: Soft, Gooey Homemade Rolls

My homemade cinnamon rolls are, hands down, the best. Add a thick, ooey-gooey cream cheese frosting and you’ve got a treat that beats any mall bakery. Warm, sticky, and perfectly indulgent—these cinnamon rolls are worth every bit of effort.

If you love Cinnabon-style rolls, you can make something even better at home any time. These come out soft, chewy, and packed with cinnamon-sugar goodness. You can bake them the same day, prep the dough the night before, or make a big batch to refrigerate or freeze for later.

Fair warning: if you want a light recipe, this isn’t it. These rolls are rich and satisfying—soft dough layered with brown sugar and cinnamon, finished with a melting cream cheese icing. If you enjoy these, try the cinnamon roll donuts variation for another fun treat.

💭 How to make cinnamon rolls

Homemade cinnamon rolls involve a few steps, but none are difficult. The dough rises twice, giving you time to relax with a cup of coffee. There’s a little kneading and rolling, but overall it’s straightforward and very rewarding.

🧾 Ingredients

Dough

• Milk (warm, not hot)
• Instant yeast
• Granulated sugar
• Eggs
• Butter
• Vanilla extract
• Salt
• All-purpose flour

Filling

• Light brown sugar (packed)
• Cinnamon
• Butter (softened)

Icing

• Cream cheese (softened)
• Powdered sugar
• Butter (melted)
• Vanilla extract

See the recipe card below for exact measurements.

📋 Helpful ingredient tips

• Milk – Use whole or 2% milk, warmed so it’s slightly warm to the touch. Too hot will kill the yeast.
• Yeast – Instant yeast works great. If using active dry yeast, proof it in warm milk for a few minutes and allow extra rising time.
• Butter – Melted for the dough and icing; softened (not melted) for the filling so it blends without running out of the spirals.
• Eggs – Bring to room temperature before mixing to help the yeast perform well.
• Cinnamon – Use fresh cinnamon for the best flavor.
• Cream cheese – Soften before mixing so the icing is smooth. Microwave 20–30 seconds if needed.
• Brown sugar – Light brown sugar is used here, but dark brown adds deeper molasses notes.

🥣 Making the dough

A stand mixer with a dough hook speeds this up, but you can mix and knead by hand if preferred. Warm the milk, stir in the yeast, then add sugar, eggs, melted butter, salt, and vanilla. Mix in flour until a firm but slightly tacky dough forms. Avoid adding too much flour—slight tackiness is okay.

Remove the dough from the mixer and knead by hand on a lightly floured surface for about 5 minutes to build elasticity and softness.

🕐 First rising

Grease a large bowl, place the dough inside, cover with a warm towel, and let it rise in a warm spot for 1 to 1½ hours, until doubled. A warm towel can be made by lightly dampening a towel and microwaving for a minute.

🥄 Cinnamon roll filling

While the dough rises, mix light brown sugar, cinnamon, and softened butter into a paste. This takes just a couple of minutes.

🔪 Forming the cinnamon rolls

Roll the dough out on a lightly floured surface (or a silicone mat) into a rectangle about 22″ x 14″. Drop filling across the dough and spread it, leaving a 1/4″ border. Start at a short end and roll tightly into a log.

Use a sharp serrated knife to slice the log into 12 even rolls. Cutting in stages—halving, then cutting each section—helps get consistent sizes. Don’t worry if the slices look messy; they puff up nicely during the second rise and baking.

🕜 Second rising

Preheat the oven to 350°F. Arrange rolls in a parchment-lined baking dish in three rows of four. Cover with plastic wrap and let rise for another 30 minutes, or until nearly doubled.

⏲️ Baking

Remove the plastic wrap and bake on the middle rack for 20–30 minutes. Start checking at 20 minutes. The rolls are done when the tops are lightly golden and sound slightly hollow when tapped. They will likely touch during baking, which keeps the centers soft.

🥄 Making the icing

While the rolls bake, blend softened cream cheese, powdered sugar, melted butter, and vanilla with a stand or handheld mixer until smooth. Start on low speed to avoid powdered sugar dust. Keep the icing at room temperature so it stays spreadable.

After the rolls cool for about 5 minutes, spread the icing so it melts slightly into the swirls for that ooey-gooey finish. If you prefer thicker icing, wait until the rolls are fully cooled. Serve warm for best results. Reheat leftover rolls in the microwave for 30 seconds or in a 350°F oven for about 10 minutes.

👩🏻‍🍳 Additional filling ideas

• Nuts – Pulse nuts to pea-size pieces and mix into the filling for crunch.
• Raisins – Scatter raisins over the filling before rolling for extra sweetness and texture.

❓ FAQ

Do you have a sweet tooth like me? Try more favorites from the kitchen for easy treats and cozy baking.

• Cinnamon Roll Donuts
• Easy Fudge Recipe
• Lemon Raspberry Cheesecake Bars
• Chocolate Cake in a Mug
• Mint Chocolate Ganache Cheesecake
• The Best Banana Nut Bread Recipe
• Sour Cream Coffee Cake
• Quick & Easy Blueberry Crisp
• Easy Zesty Blueberry Muffins
• Strawberry Shortcake Waffles with Nutella

Did you make these Homemade Cinnamon Rolls? Let us know in the comments below!

📝 Recipe

Homemade Cinnamon Rolls

Soft, chewy dough swirled with brown sugar and cinnamon, topped with a melty cream cheese icing.

Prep Time 20 mins

Cook Time 30 mins

Rising time 2 hrs

Total Time 2 hrs 50 mins

Servings 12

Ingredients

Cinnamon Roll Dough

• 1 cup warm milk (not hot)
• 2 ½ teaspoons instant yeast
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• ¼ cup butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 ¼ cups all-purpose flour

Filling

• ¾ cup light brown sugar, packed
• 2 tablespoons cinnamon
• ½ cup butter, softened

Icing

• 6 ounces cream cheese, softened
• 1 ½ cups powdered sugar
• ⅓ cup butter, melted
• 1 teaspoon vanilla extract

Instructions

Making the Dough

1. Place warm milk in a mixing bowl, add yeast, and stir. Let sit a minute while you gather ingredients.
2. Add sugar, eggs, melted butter, salt, and vanilla; mix. Add flour with a dough hook until a firm yet slightly tacky dough forms.
3. Remove from mixer and knead by hand on a lightly floured surface for 5 minutes.

First Rising

1. Grease a bowl, place dough inside, cover with a warm towel, and let rise 1–1½ hours until doubled.

Cinnamon Roll Filling

1. Mix brown sugar, cinnamon, and softened butter until a paste forms.

Rolling and Cutting

1. Roll dough into a 22″ x 14″ rectangle. Spread filling, leaving a ¼” border.
2. Roll tightly from a short end into a log and slice into 12 pieces with a serrated knife.

Second Rising

1. Preheat oven to 350°F. Place rolls in a parchment-lined dish, cover, and let rise 30 minutes.

Baking

1. Bake on the middle rack for 20–30 minutes until lightly golden and sounding hollow when tapped.

Icing

1. Beat cream cheese, powdered sugar, melted butter, and vanilla until smooth. Spread over rolls after they cool 5 minutes so the icing melts slightly into the swirls.

Notes

• Reheating: Microwave 30 seconds or warm in a 350°F oven for about 10 minutes.
• Make-ahead: After the first rise, refrigerate dough overnight. Bring to room temperature before continuing.
• Freezing: Freeze un-iced baked rolls or the prepared log (without icing) for up to one month; thaw and finish rising before baking.

Calories: 538 kcal | Carbohydrates: 75 g | Protein: 8 g | Fat: 24 g

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