This is one of those recipes you absolutely must have in your baking repertoire. These cinnamon rolls are soft, pillowy, and baked to golden perfection. Each swirl is generously filled with a creamy, buttery cinnamon-sugar mixture that melts into the dough as it bakes, creating that signature gooey center everyone loves. Once out of the oven, they’re finished with a smooth vanilla glaze that drips delicately over the warm rolls—sweet but not overpowering, just the right balance.
Whether you’re making them for a special weekend breakfast or a comforting treat on a quiet afternoon, these rolls are sure to become a favorite. For all you cinnamon lovers, don’t miss my Moms Cinnamon Coffee Cake recipe.
Want a little something more stick to your ribs, then you can;t go wrong with old-fashioned biscuits and thick sausage gravy!
Tips for Perfect Cinnamon Rolls
- Use warm—not hot—milk and melted butter:
The liquid should be between 100°F–110°F. Too hot and you’ll kill the yeast; too cold and the dough won’t rise properly. - Don’t rush the rise:
Let the dough double in size during the first rise. A slow, warm rise (around 75°F–80°F) helps develop flavor and a soft texture. - Roll the dough evenly:
Keep the thickness consistent (about ¼ inch) so the rolls bake evenly and the swirl looks beautiful. - Soften your butter for the filling:
Spreadable butter ensures the cinnamon-sugar mixture stays in place and melts into the dough instead of pooling at the bottom. - Don’t over bake:
Bake just until the tops are golden and the center is set (190°F internal temp if using a thermometer). Over baking makes them dry. - Frost while warm:
Spreading the glaze or icing while the rolls are still slightly warm helps it melt into the crevices and adds to that gooey factor.
Cinnamon Rolls with Cream Cheese Glaze
Ingredients
Step by Step Directions
- Warm the milk slightly until it's just above room temperature (do not exceed 40°C/104°F). Stir in the yeast and 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the melted butter, egg, and the frothy yeast mixture to the dry ingredients.
- Mix until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
- Transfer the dough to a greased bowl, cover it with a towel, and allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
- Brush the entire surface of the dough with melted butter. Mix the brown sugar and cinnamon together, then evenly sprinkle the mixture over the buttered dough.
- Carefully roll the dough into a tight log, starting from the long side. Slice the log into 12 equal pieces.
- Arrange the rolls in a greased or parchment-lined baking dish, leaving a little space between each one. Cover the dish with a towel and let the rolls rise for another 30 minutes.
- Preheat your oven to 350°F. Once the rolls have risen, bake them for 20-25 minutes, or until they are golden brown.
- While the rolls are baking, mix the cream cheese and softened butter together until smooth.
- Slowly add the powdered sugar and vanilla extract, mixing until fully combined. If the glaze is too thick, add milk a little at a time until you reach the desired consistency.
- Use a spoon to drizzle the glaze over the slightly warm rolls.
Nutrition
Tried this recipe?
Let us know how it was!Storing Homemade Cinnamon Rolls
Once your cinnamon rolls come out of the oven, give them a few minutes on a rack to shed steam, then store them according to how soon you plan to devour them:
For the next-day breakfast crowd, slip completely cooled rolls (icing kept separate) into an airtight container or zip-top bag and leave them at room temperature for up to 24 hours;
For slightly longer safekeeping—wrap the pan snugly in plastic and foil and tuck it in the fridge, reheating in 10-second microwave bursts or a 300 °F oven until pillowy again.
Want true make-ahead magic? Freeze baked rolls individually: wrap each one in plastic, seal them together in a freezer bag, and they’ll taste fresh for about two months. You can even freeze unbaked rolls after the first rise—flash-freeze on a tray, bag them, then thaw overnight in the fridge and let them finish rising before baking.
This from scratch recipe can be halved, or if you want a super easy recipe, check out these small batch cinnamon rolls over at A Weekend Cook.
