cinnamon rolls. – recipesshubb

Homemade Cinnamon Rolls (Soft, Fluffy, and Irresistible)

Nothing says comfort baking quite like homemade cinnamon rolls. Soft, fluffy dough swirled with buttery cinnamon sugar and topped with rich, creamy icing—these classic rolls are perfect for weekend mornings, holidays, or anytime you want to fill your home with the smell of warmth and sweetness.

This cinnamon rolls recipe creates pillowy-soft rolls with a gooey center, not dry or dense. While they may look impressive, they’re made with simple ingredients and straightforward steps that even beginner bakers can master.

Why You’ll Love This Cinnamon Rolls Recipe

Ultra-soft and fluffy texture
Rich cinnamon-sugar filling
Perfect balance of sweetness
Make-ahead friendly
Bakery-quality results at home

These rolls stay tender for days and reheat beautifully.

Ingredients

For the Dough

3½ cups all-purpose flour
¼ cup granulated sugar
2¼ teaspoons instant yeast (1 packet)
¾ teaspoon salt
¾ cup warm milk (about 110°F / 43°C)
¼ cup unsalted butter, melted
1 large egg, room temperature

For the Cinnamon Filling

½ cup brown sugar
2 tablespoons ground cinnamon
⅓ cup unsalted butter, softened

For the Cream Cheese Icing

4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (as needed)

Equipment Needed

Mixing bowl
Rolling pin
9×13-inch baking dish
Parchment paper (optional)
Sharp knife or dental floss

How to Make Cinnamon Rolls

Step 1: Make the Dough

In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add melted butter, egg, salt, and gradually mix in flour until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky.

Step 2: First Rise

Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.

Step 3: Prepare the Filling

In a small bowl, mix brown sugar and cinnamon. Set aside.

Step 4: Roll and Fill

Punch down the dough and roll it into a rectangle about 16×12 inches. Spread softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture on top.

Step 5: Roll and Cut

Roll the dough tightly from the long edge into a log. Cut into 12 equal rolls using a sharp knife or dental floss.

Step 6: Second Rise

Arrange the rolls in a greased baking dish, leaving space between them. Cover and let rise for 30–45 minutes until puffy.

Step 7: Bake

Preheat oven to 350°F (175°C). Bake for 22–25 minutes, or until lightly golden on top and fully cooked in the center.

Make the Cream Cheese Icing

While the rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk as needed until the icing is creamy and spreadable.

Spread icing over warm rolls so it melts slightly into every swirl.

Tips for Perfect Cinnamon Rolls

Use warm, not hot milk to avoid killing the yeast
Don’t add too much flour—the dough should stay soft
Let the rolls rise fully for the fluffiest texture
Spread icing while rolls are warm, not hot

Make-Ahead Instructions

You can prepare cinnamon rolls the night before:

Assemble rolls and place in baking dish
Cover tightly and refrigerate overnight
Let sit at room temperature for 30–45 minutes before baking

Perfect for holidays and special mornings.

Storage and Reheating

Store at room temperature for 2 days
Refrigerate up to 5 days
Reheat in microwave for 15–20 seconds
Freeze baked rolls (uniced) up to 2 months

Cinnamon Roll Variations

Classic Vanilla Glaze instead of cream cheese icing
Nutty Rolls: Add chopped pecans or walnuts
Apple Cinnamon Rolls: Add finely diced apples
Pumpkin Spice Rolls: Add pumpkin puree and spices
Orange Rolls: Add orange zest and orange glaze

Final Thoughts

These homemade cinnamon rolls are soft, gooey, and deeply comforting—everything a perfect cinnamon roll should be. Whether you’re baking for family, guests, or yourself, this recipe delivers bakery-quality results every time.