Looking for the best Homemade Cinnamon Rolls Recipe? These gooey rolls are incredibly simple and perfect for beginners, needing only a short 15-minute first rise. This copycat Cinnabon recipe has been tried, tested, and loved by thousands— and saved over 26,000 times for a reason! They can be made overnight or frozen, making them ideal for holidays or special breakfasts. Try them once, and you’ll never go back to any other recipe!
One Reader Said: “Literally is the best cinnamon roll recipe EVER. I have been using your recipe for the last few years now, and it never fails to turn out perfectly. It is definitely a staple in our household. I always mix the cinnamon, brown sugar and butter together for the filling, to me it is easier and I like that the sugar mixture doesn’t move as much when you mix it with the butter. If you are like me, and reading the reviews before trying a recipe, you can stop reading and go make the recipe. You won’t be disappointed!!” – Erin ⭐️⭐️⭐️⭐️⭐️
My grandma, an amazing baker, taught me how to make these easy Homemade Cinnamon Rolls when I was a girl, and I’ve been making them ever since. Her original recipe was for an overnight version, but I’ve tweaked it so you can make them the morning of, too.
These are truly my husband’s favorite recipe that I make. When he proposed, I was more worried about not bringing these cinnamon buns than the engagement itself – not really, but almost! Baking them reminds me of family, love, and cherished memories.
You can trust this recipe to be foolproof. I’ve been making them for decades! Whether you make them ahead, start them the night before, or mix them up in the morning they will be Cinnabon-quality every time. They’re perfect for any holiday like Christmas or Easter, or just spoiling my family on a weekend.
Why You’ll Love this Recipe
- Best gooey cinnamon rolls you will ever make. It’s no wonder my sons tell me these are identical (actually better) than Cinnabon! What a compliment.
- Tried-and-true recipe. I give you all the tips and step-by-step instructions that my grandmother gave me. With all of the positive reader feedback, you can see these rolls turn out perfect every time!
- Easy to assemble in advance for a crowd. I love making these the night before a brunch or gathering to make my morning so easy. All I have to do is bake and ice (they also make the house smell amazing too).
Ingredients
- Whole milk: You can use other percentages, but I love whole milk and it will yield fluffy cinnamon rolls.
- Butter: no substitutions here, the real deal. I typically use salted butter, but you can use unsalted butter, if you do add an additional ⅛-¼ teaspoon salt.
- Sugar: I use all-natural cane sugar in almost all of my baking, but you can use white granulated sugar too.
- Bread flour: In a pinch, you can make with all-purpose flour, but bread flour will yield the most chewy, tender homemade cinnamon buns.
- Yeast: Doesn’t matter if it’s fast acting or regular, package or jarred!
- Eggs: If you need to quickly bring them to room temperature, submerge them in warm (not hot) water for 5-8 minutes.
- Cinnamon Bun Filling: Brown sugar (use light or dark brown sugar), Cinnamon, Butter — all the good stuff.
- Cream Cheese Icing: Butter, Cream Cheese, Powdered Sugar (aka confectioners’ sugar), Vanilla extract, pinch of salt and a little milk if needed.
Get the full recipe in the recipe card below.
How to make this Homemade Cinnamon Rolls Recipe
Step 1 | Heat Milk Base
Place the milk, room-temperature butter, sugar, and salt in a small saucepan and heat on very low, whisk occasionally.
Heat to 120° F (49°C), be careful, it gets hot really fast, your butter might not be fully melted, that’s okay. If you get it too hot (greater than 130°F/54°C), just give it a couple minutes to cool down, you don’t want to scald and kill your yeast.
Pro tip: Take out 2 additional sticks of butter and your cream cheese to soften while making your dough.
Step 2 | Make Dough
While your milk, sugar, melted butter mixture is heating, measure out 2 cups of the flour into the bowl of your stand mixer, add the yeast and mix gently.
Slowly pour the warm milk mixture into the flour and yeast mixture, mixing on low. Add room-temperature eggs* to the flour and milk mixture and the rest of your flour, then increase to medium speed.
Once your dough is mixed thoroughly, replace your paddle attachment with the dough hook and let it knead the dough for you, about 5-10 minutes until smooth and elastic.
Don’t have a dough hook attachment? Place the dough on a floured surface and get your upper body workout in for the morning, kneading the dough for the same amount of time, tossing in a little more flour if it gets too sticky.
Baking tip: Did you forget to take your eggs out of the fridge? No worries. Submerge eggs in the bowl with warm (not hot) water for 5-7 minutes.
Step 3 | Rest Dough
Grease a large bowl with a teaspoon of oil, using a paper towel, spread oil around the bowl. Plop dough in and turn over covering dough with oil. Cover with plastic wrap and place in a warm spot for about 15 minutes to rest.
Warm rising spot? Preheat your oven on its lowest setting, then turn off oven. Place the dough in the now warm oven, but turn off oven. If your oven has a “proofing” setting, place on that setting and let rise for 15-30 minutes.
Step 4 | Make Filling
Meanwhile in a small bowl, combine the butter, brown sugar and cinnamon until it forms a paste.
Once the dough has rested for about 15 minutes, place on a lightly floured surface and using a rolling pin, roll out into roughly an 18 x 21 inch rectangle.
Alternatively, you can spread the ½ cup softened butter evenly onto the dough, I like using an offset spatula, then sprinkle the cinnamon sugar mixture on top.
Starting with the long edge, roll tightly into a log.
Using a little water, rub along the edge of the dough and pinch edges together to get a good seal.
- Slice into 10-16 even rolls, if you want to get all perfectionistic, you can measure your log.
- I usually eyeball it and adjust if needed.
Place in greased (buttered or cooking spray) 9×13 pan or line with parchment paper, with space between each roll.
Cover with a damp kitchen towel or plastic wrap and return to that warm place to rise until nearly doubled, about 45 minutes.
Preheat oven to 400°F (205° C) (375°F if using a dark or glass pan), remove rolls before preheating. They have now doubled in size!
Bake in a preheated oven for about 15-20 minutes. Don’t overbake; if anything, underbake slightly until risen and golden brown.
How to make Cinnabon Frosting
In a large mixing bowl whip together butter, cream cheese until smooth, add powdered sugar, vanilla and pinch of sea salt; beating until smooth and fluffy, if needed add a teaspoon or so of milk or cream.
Smother over the tops of warm rolls, serve immediately. Or spread on rolls individually.
Expert Tips for Cinnabon Cinnamon Rolls
For the Dough:
- Fresh Yeast! To check if your yeast is still good, dissolve a little in warm water with a pinch of sugar. If it bubbles up after a few minutes, it’s ready to use. If not toss it and buy some new yeast.
- Scoop and level your flour. Bread flour works best because it has more protein, making the rolls softer. But if you prefer, you can still use all-purpose flour. Just make sure to scoop and level it to get the right amount.
- Watch Ingredient Temps: If you overheat your butter, sugar, milk mixture, cool it off to 120-130° F.
- Use room temperature eggs. Your dough will mix more smoothly with room-temperature eggs. If you forget to take them out in advance, simply submerge them in warm (not hot) water for 5-7 minutes.
With the Process:
- Ovens vary. Check your oven temperature with an oven thermometer to make sure it’s accurate. And be patient—baking times can vary slightly, so keep an eye on your rolls.
- Kitchen temperature matters. If your kitchen is too cold, your dough might take longer to rise. If it’s too warm, it could rise too quickly. Try to keep your kitchen at a consistent, comfortable temperature for the best results. High altitude can also cause your dough to rise faster.
- Don’t rush the rising process. Let your dough rise until it’s doubled in size. This can take longer on colder days, but the wait is worth it for soft, fluffy rolls.
- Roll the dough evenly. When rolling out your dough, try to keep it an even thickness throughout. This helps ensure all your rolls bake evenly.
- Don’t skimp on the filling. Be generous with your cinnamon-sugar filling. It’s what makes each bite deliciously gooey and flavorful.
- Cut the rolls evenly. Use a sharp knife or dental floss to cut your rolls. This keeps them from squishing and ensures they bake evenly.
- Properly space your rolls. When placing your rolls in the baking pan, leave a little space between each one. They’ll expand as they bake and fill in the gaps.
High Altitude Cinnamon Roll Tips
I’ve baked these cinnamon rolls at sea level, Mile High (5,800 feet), and even above 8,000 feet — and readers have made them successfully all over the country. With a few small adjustments, they turn out beautifully at any altitude.
- Reduce the yeast: at 3,500 feet use 2 teaspoons; above 7,000 feet: reduce to 1¾ teaspoons.
- Adjust flour as needed: Add 2–3 tablespoons extra flour if the dough feels too sticky. It should be tacky, not sticky.
- If dough feels dry add milk or water, 1 teaspoon at a time, until soft.
- Watch the rise, not the clock: High altitude dough rises faster. Stop rising when the dough is doubled, don’t over-proof.
- Check early when baking: Begin checking rolls 5 minutes sooner to avoid overbaking.
Storage
Store any leftover cinnamon rolls (if you have any!) in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave until just warmed through.
If you want to make the dough in advance, that’s great! You can make the recipe through the point where you have sliced them into rolls and placed them in the baking dish. Then cover tightly with plastic wrap and put in refrigerator overnight. They will rise slowly.
Take them out in the next morning, bringing to room temp and making sure they are doubled, preheat your oven and bake.
Got Leftovers? Make up my cinnamon roll bread pudding for an extra treat!
FAQs
Yes! Make the recipe up to the sliced roll stage, cover tightly with plastic wrap and put in refrigerator overnight. They will rise slowly, take out in the morning bringing to room temp and making sure they are doubled, preheat your oven and bake.
Since you are making sweet bread, bread flour is best! Available at most grocery stores, bread flour will ensure your ooey-gooey cinnamon rolls are soft, fluffy with the perfect rise. However; in a pinch I’ve used unbleached all-purpose flour, and it still turns out well, maybe not as fluffy.
Yes, they will continue to rise slowly in the refrigerator. Be sure to cover tightly with plastic wrap and bring to room temperature (at least 30-60 minutes) before baking.
Yes! You can use your bread machine to mix and knead the dough only. The rest you need to do by hand! Add the ingredients in the order recommended by your machine’s manufacturer and select the dough cycle. Once finished, remove the dough, shape, rise, and bake as directed in the recipe.
Variations
- If you want to make a smaller batch, pop over to my small batch cinnamon roll post.
- Smaller rolls? Check out my mini cinnamon rolls post.
- Add-ins: Sprinkle in raisins or chopped pecans onto the brown sugar mixture before rolling, for a twist.
These super easy, light, and fluffy yeast rolls are also great for Easter! Give them a whirl!
This recipe was originally posted in 2018 and has been updated in 2021 and 2026 for a better reader experience.
More Sweet Breakfast Recipes
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Video
Equipment
Ingredients
DOUGH
- 1 cup milk whole is best
- ⅓ cup butter room temperature (don’t substitute)
- ½ cup all-natural cane sugar or white sugar
- ½ teaspoon salt
- 4 ¼ cups bread flour plus extra for rolling (may use AP Flour if necessary)
- 2 ¼ teaspoons Instant dry yeast or one package, see notes about Instant vs. Active dry yeast.
- 2 large eggs room temperature*
FILLING
- 1 cup brown sugar packed, or combination of granulated and brown sugar
- 3 tablespoons ground cinnamon
- ½ cup butter softened (don’t substitute)
FROSTING
- ½ cup butter softened
- 8 oz cream cheese regular or neufatchel is fine (room temperature)
- 2-3 cups powdered sugar
- 1 teaspoon vanilla
- pinch of salt
- 1-2 teaspoons of milk or cream if needed optional
Instructions
MAKING THE CINNAMON ROLLS
- Remove butter, eggs and cream cheese from fridge, allow to come to room temp for recipe.
- Combine milk, butter, sugar and salt in small saucepan and on low, bring to about 120°. Careful it can go from warm to hot fast. If too hot (greater than 130 degrees), let sit until cools slightly. Butter may not be completely melted, that's okay.
- While milk is warming, place 2 cups of bread flour and yeast into bowl of mixer and gently mix to combine. *Note: If using active dry yeast, proof or activate your yeast in your warm milk mixture for 5-10 minutes before adding. Make sure it's warm and not hot!4 ¼ cups bread flour, 2 ¼ teaspoons Instant dry yeast
- Slowly pour in milk, butter, sugar mixture into flour and yeast mixture, mixing on low.
- Add room temperature eggs and the remaining 2 cups of flour, mixing well to combine. A*Forget to take your eggs out, place in bowl of warm (not hot) water for 5-7 minutes)2 large eggs
- After mixing the eggs and all flour in well, replace paddle attachment with J-hook (dough hook) for kneading, knead for 5-10 minutes on a low setting, until dough is smooth and elastic. If the dough is too sticky (sticking to the sides of the bowl, bottom is okay) after a few minutes, then add a tablespoon more of flour at a time (up to about ¼ cup), until it's tacky, but not sticky. The dough should be soft and smooth.
- No kneading attachment? Turn dough onto floured surface and knead for same amount of time.
- Put a teaspoon of oil into a medium bowl and using a paper towel spread it all over the bowl. Plop your dough into bowl and turn to "grease" top and bottom, seal with plastic wrap and set in warm place for 15 minutes to rest (longer if using active dry yeast about 30-45 minutes). I set my oven on the proof setting at about 75° F. If there is no proof setting, turn your oven on to 100, let it preheat, then TURN OFF, then place the dough inside for first resting.
- Meanwhile, mix together packed brown sugar and cinnamon well in a small bowl, set aside. Or if desired, mix together very soft butter, sugar and cinnamon until it makes a spreadable paste. Sometimes I microwave for 10-20 seconds to make it easier to spread.1 cup brown sugar, 3 tablespoons ground cinnamon, ½ cup butter
- Once dough has rested, turn onto floured surface and roll out into 18×21 inch rectangle, roughly. Spread brown sugar mixture evenly, spreading to within ½ inch of the edges. Alternatively, you can spread the soft butter on the dough, then evenly spread the brown sugar and cinnamon mixture (mixed in a bowl).
- Roll, from long side tightly and pinch seams to seal, using a little water on seams if needed. Cut into 10-16 evenly sized rolls and place in greased or parchment lined 9×13 pan. Cover with clean, damp tea towel (or plastic wrap) and allow to rise in warm place for about 45 minutes, until almost double.
- Preheat oven to 400°F (205° C), 375°F (190° C) if using a dark or glass pan. Bake rolls about 15-25 minutes until slightly golden. While baking or during rising time, make frosting. Every oven bakes differently, we like our rolls on the gooier side, but if needed bake a little longer. Remove from oven and place on wire rack, cool 5-10 minutes before frosting.
Cinnabon Frosting
- Place butter, cream cheese in mixing bowl, blend until smooth. Slowly add powdered sugar beating on low until incorporated, add vanilla and salt, blend until smooth. If needed add a teaspoon of milk or cream if too thick. Amount of powdered sugar depends on taste.½ cup butter, 8 oz cream cheese, 2-3 cups powdered sugar, 1 teaspoon vanilla, pinch of salt, 1-2 teaspoons of milk or cream if needed
- Smother warm rolls with frosting and allow to sit for a few minutes before serving.
Notes
- Reduce yeast: 2 teaspoons above 3,500 ft; 1¾ teaspoons above 7,000 ft
- Adjust dough as needed: Add 1–3 tablespoons flour if sticky, or milk/water 1 teaspoon at a time if dry. Dough should be tacky, not sticky.
- Watch the rise & bake early: Let dough rise just until doubled and start checking rolls 5 minutes early when baking.
In the morning, remove from fridge 30–60 minutes while oven preheats, until doubled. Bake as directed. See post for more details. Freezing Rolls: Freeze unbaked rolls on a lined sheet 1–2 hours, then store airtight. To bake:
- Thaw overnight in fridge (8+ hours), then bring to room temp while oven preheats OR
- Thaw and rise at room temp until doubled (6–8 hours).
See post for full freezing, high altitude and baking tips. Storage
- Room Temperature: Store frosted or unfrosted rolls covered for up to 2 days.
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze baked or unbaked rolls for up to 3 months. Warm gently before serving.
Nutrition
Becca
So for the overnight version you just let the dough rise once then shape them and put them in pan and right into the fridge without rising the second time ? The second rise is before baking ?
Yes Becca, they will slowly rise overnight in the fridge. Take them out about an hour before you plan on baking them to finish their rising. Hope you love them.
Jen
What kind of oil do use to oil the bowl? Looking forward to making these soon!
Just a neutral oil, like a vegetable oil. Hope you love them!
Jennifer
It’s been a struggle for me being high altitude. I’m at 6,600 ft. Is this recipe for sea level? If so do you have adjustments available? I appreciate any advice
Hi Jennifer I bake these as stated in the recipe at high attitude (I’m at about 5800 feet) the only modification which I believe I have on the recipe is to reduce the yeast to 2 teaspoons vs. 2 ¼. Sometimes altitude can play into rise times, sometimes faster, sometimes slower (also depends on the temp in your kitchen). But I believe you will have success with these rolls!
Wendy
I make these a lot and everyone loves them! I was curious if I could double the recipe or would it make it too difficult with the J hook (or some other reason)?
If you have a big motor in your mixer you could try it. Or get it to the point of the mixer straining and finish by hand kneading! But be careful I’ve burned out a motor or two with breads! lol!