The Best Homemade Cinnamon Rolls: A Tried-and-True Recipe for Fluffy Perfection

These truly are the BEST cinnamon rolls you will ever make – a recipe rigorously tested and enthusiastically approved by countless friends and family members over two decades! Served warm and generously frosted with a rich cream cheese icing, each roll delivers the perfect blend of soft, tender dough and irresistibly spiced, cinnamony goodness. As an added bonus, these extraordinary rolls freeze beautifully, even with their decadent frosting, making them ideal for meal prep or unexpected cravings.

Yes, you read that right in the title – “The Best Cinnamon Rolls,” period. No exaggerations, no marketing fluff, just the simple truth proven by years of delighted eaters. I could have added modifiers like “Ever,” “In The World,” or “You’ve Ever Eaten,” and it still wouldn’t be an overstatement. This homemade cinnamon roll recipe truly stands head and shoulders above the rest, delivering an unparalleled taste and texture experience that will spoil you for all other rolls.

I understand there are countless homemade cinnamon roll recipes circulating online, many even claiming to be “the best.” However, based on extensive personal experience and overwhelming feedback, I confidently assert that my recipe surpasses any other I’ve encountered. Let me be frank: some popular recipes include baking powder and baking soda in yeast dough, which frankly has no place in a true, fluffy cinnamon roll. Those ingredients belong in biscuits, not in a soft, tender yeast-leavened pastry!

What Makes These the Ultimate Cinnamon Rolls?

How can I be so certain of this bold claim? The evidence comes from over twenty years of glowing testimonials from family and friends who consistently beg for these cinnamon rolls at every major family gathering. They’ve become a cherished tradition, a special treat reserved for holidays and birthdays, often requested as gifts themselves!

I recall my sister recounting a hiking trip near the Canadian border. They specifically sought out a highly-rated local cafe known for its “awesome” cinnamon rolls. To her dismay, and my secret satisfaction, she shook her head sadly as she confessed those highly-praised rolls weren’t even close to being as good as mine. She even felt a little sorry for the people who thought they were experiencing the “best” cinnamon rolls that day!

So, when I say “The Best Cinnamon Rolls,” it’s not a light or flippant declaration, nor is it merely a tactic to attract Google traffic. This recipe is a culmination of years of refinement, a labor of love, and a testament to truly exceptional baking. And now, I’m sharing this culinary gift with you (after much internal debate about keeping it a family secret!). Below, you’ll find a full tutorial to guide you through each step, and I promise you, it’s not nearly as difficult as you might imagine to achieve cinnamon roll perfection.

The batch shown above features regular whole wheat flour combined with half unbleached flour, resulting in a slightly darker hue compared to other photos where lighter white whole wheat flour was used. Both options yield incredibly delicious results.

Essential Ingredients & Smart Substitutions for Perfect Cinnamon Rolls

Crafting the best homemade cinnamon rolls starts with understanding each ingredient and its role. Here’s a detailed look at what you’ll need and potential substitutions:

• Yeast: Both active dry or instant yeast work wonderfully in this recipe. Active dry yeast typically requires proofing (mixing with warm water and sugar to activate), while instant yeast can often be mixed directly with dry ingredients. For best results, ensure your yeast is fresh and active.
• Warm Water: Crucial for activating the yeast. The ideal temperature range is 105-115 degrees Fahrenheit (40-46 degrees Celsius). Water that’s too cold won’t activate the yeast, while water that’s too hot can kill it. Hot tap water is usually sufficient.
• Honey: A small amount of honey (or additional granulated sugar) not only adds a subtle sweetness to the dough but also acts as food for the yeast, helping it to activate and thrive, leading to a lighter, fluffier texture.
• Granulated Sugar: Regular fine granulated sugar is preferred for its ability to dissolve and integrate seamlessly into the dough. Coarser cane sugars might not blend as well, potentially leaving a slightly gritty texture.
• Milk, Lukewarm: Milk adds richness, tenderness, and contributes to the beautiful browning of the rolls. It should be lukewarm (around 105-115°F) to avoid shocking the yeast or melting the butter prematurely. While I haven’t personally experimented with milk substitutes, many readers have reported success with non-dairy alternatives like almond or oat milk, though the texture might vary slightly.
• Butter: This is a non-negotiable ingredient for truly rich, tender, and flavorful cinnamon rolls. I strongly advise against making substitutions here, as butter contributes significantly to both the dough’s texture and the lusciousness of the filling.
• Salt: Essential for balancing the sweetness and enhancing the overall flavor profile of the dough. It also plays a role in controlling yeast activity and strengthening the gluten structure. Regular sea salt works perfectly.
• Eggs: Eggs add richness, moisture, and help create a more tender crumb. They also contribute to the golden color of the baked rolls. While I haven’t specifically tested it with this recipe, a flax egg substitute (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water per egg, let sit for 5 minutes to thicken) often works in other bread recipes for those seeking an egg-free option.
• Unbleached Flour: I use unbleached all-purpose flour for a little over half the total flour content. This helps to keep the rolls lighter and softer. Using 100% whole grain flour can result in a heavier, denser, and grainier roll, which might not be the desired soft cinnamon roll texture.
• Whole Wheat Flour (White Whole Wheat or Spelt): Incorporating whole wheat flour (or white whole wheat or spelt flour) adds a lovely depth of flavor, a bit more texture, and boosts the nutritional content. White whole wheat flour is a great option for a lighter whole grain taste and color.
• Brown Sugar (for filling): Dark or light brown sugar is ideal for the filling because its moisture content and molasses notes create a rich, slightly caramelized, gooey center when baked. White sugar tends to be too grainy and doesn’t caramelize as beautifully.
• Cinnamon: The star of the show! Use a good quality cinnamon for the best flavor. Don’t be shy; these are cinnamon rolls after all.
• Optional (but highly recommended) Cinnamon-Sugar Coating for Pans: A simple mixture of sugar and cinnamon sprinkled into the buttered pans adds an extra layer of flavor and a delightful slightly crisp, sugary bottom to each roll. It’s a small step that makes a big difference.
• Frosting Ingredients: A classic cream cheese frosting made with softened cream cheese, melted butter, powdered sugar, and vanilla extract is the only way to go. This provides the perfect creamy, tangy counterpoint to the sweet rolls.

Step-by-Step Guide: How to Make The Best Cinnamon Rolls

Creating these heavenly homemade cinnamon rolls is a rewarding experience. While detailed quantities and precise instructions are in the full recipe box below, this visual tutorial with extra tips will walk you through each crucial step for success:

Step 1: Activate the Yeast Mixture. Begin by combining your yeast, warm tap water (ensure it’s between 105-115°F), and a touch of honey in a measuring cup. Stir it gently and set it aside. This step is crucial to ensure your yeast is alive and active, ready to give your cinnamon rolls their incredible rise and airy texture.

You’ll want to proceed quickly to the next step once your yeast is bubbling vigorously. It should grow to fill a 1-cup measure within just a few minutes, indicating it’s lively and ready to work. If it doesn’t bubble, your water might have been too hot or too cold, or your yeast may be expired.

Step 2: Mixing and Kneading the Perfect Cinnamon Roll Dough

1. Using a large mixing bowl, gently stir together the warmed milk, sugar, softened butter, salt, and eggs. Don’t worry if they don’t fully emulsify at this stage; a rough combination is fine. Once mixed, add your actively bubbling yeast mixture and stir everything until well combined.
2. Next, add the whole wheat flour (3 cups) and beat the mixture on medium speed until it becomes smooth, typically about a minute. This step ensures good initial hydration and helps to develop the gluten.
3. Gradually stir in the remaining 3 1/2 cups of unbleached flour. At this point, the dough will be quite stiff, yet still sticky. Switch to a dough hook attachment on your stand mixer (or if making by hand, prepare to turn it out onto a lightly floured surface). Knead with the mixer for 5-6 minutes. The goal is for the dough to clear the sides of the bowl, but it should still cling to the bottom. If it’s too sticky and clinging to the sides, add extra flour a tablespoon at a time until it just clears the sides as shown in the picture. For hand kneading, continue for 8-10 minutes until the dough is smooth and elastic.
4. Carefully turn the dough out into a large, lightly greased bowl for rising. For the perfect texture, the dough should remain soft and slightly sticky to the bottom of the bowl when you transfer it, but not stick to your finger when lightly touched. This consistency is key for fluffy rolls, much like my popular 100% Whole Wheat Soft Dinner Rolls.
5. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place until it has doubled in size. This usually takes 1 to 1 1/2 hours, depending on your room temperature. The image shows the dough after doubling, demonstrating that it may not be perfectly smooth like some other doughs, which is completely normal.

Step 3: Expertly Fill and Shape Your Cinnamon Rolls

Once your dough has completed its first rise, gently turn it out onto a lightly floured surface. I find a clean tea towel works excellently to prevent sticking and for easy cleanup, but a quartz or marble counter is also ideal. Let the dough rest for about 5 minutes; this allows the gluten to relax, making it easier to roll. While the dough rests, prepare your baking pans and the delicious cinnamon filling.

1. Divide the remaining 1/2 cup of butter: melt 1/3 cup separately for the filling, and split the rest (approximately 2 tablespoons for a 13×9 inch pan and 1 tablespoon for an 11×7 inch pan) between your baking dishes. I typically use two glass pans for even baking. Melting the butter in the microwave directly in the pans and measuring cup is the most convenient method. If using a stovetop, melt the full 1/2 cup in a saucepan, then measure out 1/3 cup for the filling and distribute the remainder into your pans.
2. Using a pastry brush, spread the melted butter evenly across the bottom and sides of your baking pans. This butter acts as a flavor enhancer and helps prevent sticking. Next, generously sprinkle the optional (but truly recommended) cinnamon-sugar mixture over the butter-coated pans. This creates a beautifully caramelized, sugary crust on the bottom of your rolls.
3. In a small bowl, combine the brown sugar, the remaining white sugar, and a generous amount of cinnamon. Mix well until everything is uniformly distributed. This aromatic mixture is the heart of your cinnamon rolls!
4. Roll out your rested dough into a uniform 15 x 20-inch rectangle. Pour the 1/3 cup of melted butter reserved for the filling over the rolled-out dough and spread it evenly with a pastry brush. Be careful to brush close to the edges without letting the butter run over. You want the butter to pool slightly in places – that’s perfect for a moist, rich filling.
5. Evenly distribute your prepared cinnamon-sugar filling mixture over the buttered dough. A great tip is to make a border line of the sugar mixture along the edges first before filling in the center. This technique helps ensure that the sugar doesn’t push the precious melted butter off the dough, which would be a shame!
6. Starting from the long side, carefully roll up the dough. Aim for an even, consistent roll – not too loose (which can create gaps in the finished rolls) and not too tight (which can cause the centers to pop out during baking). Once rolled, pinch the edges firmly to seal the seam. For extra stickiness, you can run your butter-coated pastry brush along the edge before pinching.
7. Cut the rolled dough into 14 individual rolls. You have several options for cutting: a serrated bread knife often provides a clean cut, or you can use the dental floss trick for perfectly neat slices. For even rolls, I sometimes use a tape measure for precision. Another method is to cut the main roll in half, then divide each half into one larger and one smaller piece. Cut the larger pieces into fourths and the smaller pieces into thirds. Choose the method that feels most comfortable and effective for you!

Step 4: The Second Rise and Baking Preparation

1. Carefully arrange the cut cinnamon roll slices close together in your prepared baking pans. As you place them, you might need to re-pinch any ends that have come loose. Cover the pans with a clean towel or plastic “shower cap” to maintain moisture and let them rise in a warm place until they have visibly doubled in size. This second rise typically takes 45 minutes to 1 hour. This ensures your rolls are incredibly light and fluffy after baking.
2. About 15 minutes before you anticipate the rolls being ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). A valuable tip: if you notice any centers of the rolls popping up excessively during the rise, you can gently push them down with your fingers before placing them in the oven. While some suggest this indicates overly tight rolling, I’ve found that some centers just tend to rise more. Gently pushing them down doesn’t harm the rolls and creates a flatter surface, making them much easier to frost later.

Step 5: Baking to Golden Perfection and Generous Frosting

Bake your glorious cinnamon rolls for 18-22 minutes, or until they are beautifully lightly browned on top and cooked through. If your oven bakes unevenly, remember to rotate the pans halfway through the baking time. Keep in mind that the smaller pan usually finishes baking a few minutes sooner, so be prepared to remove it while the larger pan continues to bake to perfection.

Once baked, transfer the rolls (still in their pans) to a wire rack to cool for just a few minutes while you whip up the luscious cream cheese frosting. You want them warm enough for the frosting to melt slightly, but not so hot that it completely disappears.

In a mixer bowl, combine all the frosting ingredients: softened cream cheese, melted butter, powdered sugar, vanilla extract, and hot water. Use the whisk attachment to beat everything until it’s wonderfully smooth, creamy, and lump-free. Then, divide the frosting evenly among the warm rolls, using a large spoon or offset spatula to spread it generously, ensuring every inch is covered. We’re talking about a rich, substantial frosting here – no wimpy glaze allowed for these “best cinnamon rolls”!

As the cinnamon rolls continue to cool, a magical transformation happens. The thick, creamy frosting gently seeps into every warm crevice of the roll, mingling with the sweet, caramelized cinnamon filling. The result? A truly unforgettable, melt-in-your-mouth experience that can only be described as cinnamon roll heaven. Prepare to be utterly spoiled!

Make-Ahead & Freezing Instructions for Ultimate Convenience

These best homemade cinnamon rolls are not just delicious; they’re incredibly versatile! You can absolutely prepare them ahead of time, which is perfect for holiday mornings or unexpected guests. You can even freeze them, frosting and all, for enjoyment later.

• To Make a Day Ahead: If you’re preparing these for a family gathering the next morning, allow the frosted rolls to cool completely after baking. Once cool, cover the pans tightly with plastic wrap, then an additional layer of aluminum foil. You can leave them on the kitchen counter overnight. The next morning, remove both covers and gently reheat the rolls in a 300-degree Fahrenheit (150°C) oven for 5-10 minutes. Watch them closely during reheating to ensure the frosting warms through without completely melting away.
• To Freeze for Later: One of the best qualities of this recipe is how well the rolls freeze, even with the cream cheese frosting! To freeze, allow the baked and frosted rolls to cool completely. For individual portions, wrap each roll tightly in plastic wrap, then in a layer of aluminum foil. This double-layer protection prevents freezer burn. These frozen cinnamon rolls will keep beautifully for a few months. When you’re ready to enjoy them, thaw them thoroughly at room temperature, then reheat gently in a 300-degree Fahrenheit (150°C) oven until warmed through.
• A Note on Refrigerator Rise: I have experimented with an overnight refrigerator rise for these rolls (after shaping and placing them in pans), hoping for fresh, warm rolls in the morning with minimal effort. However, I found that the dough became tougher than usual, and the final texture wasn’t up to the “best” standard. While it might work for some recipes, I don’t recommend it for these particular cinnamon rolls if you prioritize maximum tenderness. Proceed at your own risk for this method!

Now, it’s your turn to experience what my family, friends, and countless readers have discovered: these are truly the best cinnamon rolls. But fair warning – once you try them, you might find yourself forever spoiled for any other cinnamon roll! We certainly are.

More Real Food Sweet Breads To Try

• Glazed Make-Ahead Real Food Monkey Bread (our Christmas morning tradition!)
• Easy Cinnamon Oat Apple Bread (Whole Wheat, Honey Sweetened)
• Sticky Bun Sourdough Coffee Cake
• Starbucks Inspired Frosted Maple Oat Scones Recipe (Whole Grain)
• Cranberry Crumb Loaves (with leftover cranberry sauce)

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4.75 from 24 votes

The Best Cinnamon Rolls- Period.

You will be spoiled forever for any other cinnamon roll after trying this amazing recipe – I promise. My entire family begs for these at any holiday or gathering!

Prep Time3 hours hrs

Cook Time20 minutes mins

Total Time3 hours hrs 20 minutes mins

Yield: 14 large rolls

Author: Jami Boys

Ingredients

Rolls:

• 2 tablespoons yeast active dry or instant- both work
• 1 cup warm water hot tap is fine, 105-115 degrees
• 1 teaspoon honey
• 1 cup granulated sugar divided
• 1 cup warmed milk
• 1 cup butter 2 sticks, divided
• 2 teaspoons salt
• 2 eggs
• 3 ½ cup unbleached flour plus a bit extra for kneading and rolling
• 3 cup whole wheat flour white whole wheat, or spelt work as well
• 1 cup brown sugar
• 3 tablespoons cinnamon
• cinnamon-sugar coating for pans: 1/4 cup sugar + 1 teaspoon cinnamon optional to coat the pans, but highly recommended

Frosting:

• 3 ounces cream cheese softened
• 1/3 cup melted butter
• 3 cups powdered sugar
• 2 teaspoons vanilla
• 2 tablespoons hot water

Instructions

• Make the Dough:
• Mix yeast, warm tap water, and honey in a measuring cup and set aside. (It will bubble quickly, so only leave it while you mix together the first ingredients.)
• Using a large mixing bowl, combine warmed milk, 1/2 cup of the sugar, 1/2 cup softened butter, salt and eggs. Mix them as best you can, then add the bubbling yeast mixture and stir it all together.
• Add the whole wheat flour (3 cups) and beat on medium speed until smooth – about a minute. Stir in the remaining 3 1/2 cups unbleached flour, making a stiff, yet sticky dough.
• Change to a dough hook (or turn out onto a lightly floured surface if kneading by hand). Knead with the mixer for 5-6 minutes, until the dough is clearing the sides, but still sticking to the bottom. If the dough is still sticking to the sides, add only enough extra flour – a tablespoon at a time – to have it just clear the sides (by hand knead for 8-10 minutes on a lightly floured surface).
• Turn the dough out into a large, lightly greased bowl for rising. The dough should still be soft, sticking to the bottom of the bowl as you transfer it to the greased bowl, but not sticking to your finger when you lightly touch it. Cover and let rise until doubled, 1 to 1 1/2 hours.
• Shape and Fill:
• Turn dough out onto a lightly floured surface (I use a tea towel -less flour needed and easy clean up- or quartz/marble counter) and let rest for 5 minutes. While dough is resting, prepare pans and filling.
• Take the remaining 1/2 cup of butter and divide it like this: use 1/3 cup in a glass measure for the filling and what remains from the stick of butter between 2 baking pans, a 13×9 and a 11×7 inch (roughly 2 tablespoons for the larger pan and 1 tablespoon for the smaller). Melt the divided butter in the pans and glass measuring cup in a microwave, using a pastry brush to coat the pans with the melted butter (to melt on the stove, melt the 1/2 cup in a pot and then pour the entire amount of melted butter into a measuring cup, pouring a little into each pan until you’re left with the 1/3 cup you’ll need for the filling). Sprinkle the optional (though not really…) 1/4 cup sugar-cinnamon mixture on the butter-coated pans.
• Mix the brown sugar, remaining white sugar and 3 tablespoons cinnamon in a small bowl; set aside.
• Roll out the rested dough into a 15 x 20 inch rectangle, pour the 1/3 cup melted butter on top and spread evenly using a pastry brush. Brush close to the edges, but don’t allow the butter to go over them. Evenly distribute the filling mixture over the buttered dough. Start around the edges first before filling in the center to make sure the sugar doesn’t push the butter off the dough.
• Roll up the dough as evenly as possible – too loose and you’ll get spaces in the rolls, too tight and the centers will pop out – and pinch the edges to seal. Cut into 14 rolls (cut the roll in half first and then cut each half into a larger and smaller piece; cut the larger piece of each half into fourths and the smaller into thirds or use a tape measure). Place the cut slices close together in the prepared pans. You may need to re-pinch the ends as you place them.
• Rise and Bake:
• Cover pans with a towel or plastic “shower cap” and let rise in a warm place until doubled, 45 minutes – 1 hour. Preheat the oven to 350 degrees about 15 minutes before the rolls are ready to bake.
• Bake the rolls 18-22 minutes, until lightly browned, rotating halfway through if needed. The smaller pan is usually done first in the lesser time and will need to be removed, letting the larger pan continue to bake.
• Cool the rolls on a wire rack for a few minutes while you mix up the cream cheese frosting.
• Frost:
• Combine all the frosting ingredients together in the bowl of a mixer and use the whisk attachment to beat until smooth.
• Divide the frosting evenly among the warm rolls using a large spoon and then spread to fully cover all the rolls. Let cool a bit more before serving.*

Notes

*To Make Ahead:

• To make these a day ahead for family gatherings: let frosted rolls cool completely, cover with plastic wrap and then foil. Leave on the counter. The next morning, remove both covers and reheat gently in a 300 degree oven for a 5-10 minutes before serving, if desired. Just watch closely as you don’t want all the frosting to melt!
• To Freeze: I have frozen these successfully – frosting and all – for a a few months! Wrap individual rolls in plastic and then foil. Thaw thoroughly before reheating in a 300 degree oven.

Note on a refrigerator rise: I’ve tried the overnight refrigerator rise with these (after shaping and adding to pans) to have fresh rolls in the morning, but the dough was tougher than normal and I didn’t care for it. Try at your own risk!

Nutrition

Serving: 1roll | Calories: 563kcal | Carbohydrates: 95.9g | Protein: 9.4g | Fat: 17.4g | Saturated Fat: 10.3g | Cholesterol: 67mg | Sodium: 467mg | Fiber: 5.1g | Sugar: 51.2g

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

This recipe has been updated – it was originally published in February of 2013, and continuously refined to be truly the best cinnamon rolls.