Name: The Best Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 12 rolls
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 1 packet (2 1/4 tsp) active dry yeast; 1 cup warm milk; 1/3 cup unsalted butter, melted; 1/2 cup granulated sugar; 1/2 tsp salt; 2 large eggs; 1/2 cup packed brown sugar; 2 tbsp ground cinnamon; 4 oz cream cheese, softened; 2 tbsp unsalted butter, softened; 1 cup powdered sugar; 1/2 tsp vanilla extract

Alright, before I even hand you a mixing bowl, you need to know: The Best Cinnamon Rolls basically ruined me for sad, store-bought ones. Not to sound dramatic but, my family still jokes about the first time I got up before sunrise (ugh, who was I?) just to get these fluffy spirals on the table for Christmas morning. Let’s just say, my brother may never forgive me for refusing to put extra icing on his. I’ve been tweaking and fiddling ever since, so what you’re getting is the home-cook version — the kind where you dust off flour with your forearm and maybe sneak bits of dough when no one’s looking.

Why You Really Need This Cinnamon Roll Recipe

I pull this recipe out whenever there’s a snowstorm, or my work week’s been a proper disaster. Or, okay, just when I want to see my kids’ eyes go wide and my own sugar cravings hit at warp speed. My family absolutely goes wild for these – especially when I use extra brown sugar (I’ll fully admit I don’t always measure that part; more is more). The best bit? Even my husband, who’s never baked anything more complex than a frozen pizza, successfully pulled these off after a gentle nudge. It’s not fussy and you can mess it up a bit – actually, that’s part of the charm. I used to dread rolling dough until I realised the wonkier spirals taste exactly the same (maybe better – who knows?). Just a heads up: once I made the filling with too much nutmeg and, let’s just say, nobody asked for seconds that time.

Here’s What You’ll Need (Substitutions? You Bet)

3 1/2 cups (about 440g) all-purpose flour (sometimes I sneak in 1/2 cup whole wheat to pretend I’m being healthy)
1/4 cup (50g) granulated sugar (you can sub in honey if you’re out, but reduce by a tablespoon or so)
2 1/4 tsp (one packet) instant yeast (my grandmother insisted on Fleischmann’s but honestly, use what you’ve got)
1/2 cup warm milk (anything except skim works, or oat milk if you’re feeling trendy)
1/4 cup unsalted butter, melted (I’ll use salted in a pinch and just cut a bit from the salt later)
2 large eggs (room temp is best, but don’t sweat it)
1/2 tsp salt (I sometimes use a big pinch, depending on mood)
For the Filling:
1/3 cup (75g) butter, softened
1 cup (200g) dark brown sugar (light brown’s fine, white sugar is risky… but if you must, throw in a splash of maple syrup)
2 tbsp ground cinnamon (I like an extra shake for good luck)
Optional: 1/4 tsp nutmeg, chopped pecans if you want a crunch
For the Frosting:
4 oz (about 115g) cream cheese, room temp (honestly, the blocky supermarket stuff is fine)
1/4 cup (60g) butter, softened
1 – 1 1/2 cups powdered sugar (heavy on the sugar if you love it sweet)
1 tsp vanilla extract (or a splash of bourbon, on a wild day)

Let’s Make These Rolls (Don’t Panic, It’s Fun)

First up, grab the biggest bowl you own (less mess, trust me). Whisk warm milk and sugar, then sprinkle yeast over. Let it sit for five minutes. You want it to get a bit foamy – if not, start again (yeah, it happens and once I found I’d grabbed bread flour instead on autopilot; worked out okay though).
Add eggs, melted butter, and salt. Stir. Dump in the flour, all at once (who needs precision?). Mix with a wooden spoon until it looks sticky enough that you’re questioning life choices. Now, knead! I do this in the bowl for a couple of minutes, then flop it onto a floured counter. Knead for 5-7 mins – if it sticks, sprinkle flour like you’re hoping for snow. You want soft, slightly tacky dough, but not like glue. (This is when the dog usually starts sniffing around, hoping for a rogue bit on the floor.)
Pop the dough into a greased bowl, cover with a tea towel. Let rise 1 hour in a warm-ish spot (or the oven with a bowl of hot water – learned that from Sally’s Baking Addiction). It should double, but don’t overthink it.
For filling – mash together softened butter, brown sugar, and loads of cinnamon with a fork. Set aside as you smack your hands to stop eating it straight.
Once dough’s doubled (ish), punch it down – quite satisfying – and roll out into a big rectangle, say 16 by 12 inches. (Or, whatever shape happens. Mine is usually more vaguely oblong than perfect.)
Slather filling over dough, edge to edge – be generous. Roll up from the long side. (You want that swirl!) Pinch the seam to stick. Now slice into 12-ish rolls, using floss or a big knife (dental floss is my nan’s trick and I swear it works better than anything – unless you’ve only got the minty kind, which is a bit weird flavour-wise.)
Arrange in a greased pan, cover again and let them puff up for maybe 30 minutes while you could, I dunno, make coffee? They’ll look a bit deflated at first but then – ta-da! – they rise better than Monday morning bread.
Bake at 350F (175C) for 25-28 mins, or until golden dreamy and the middle ones are just set. Might be closer to 30 on a chilly day. If they look a little too brown, tent with foil. (This is my cue to hover around the oven and deliver a weather report on their progress.)
Mix frosting ingredients until creamy, slap generously onto warm rolls. If you like it thinner, add a dash of milk. Actually, swirling icing on a piping hot roll is one of life’s great pleasures, in my book.

Little Notes (Because, Experience)

Bread flour actually makes them a tad chewier. For extra fluffy, stick to all-purpose.
Leaving the dough overnight (in the fridge) works! Just let it warm up an extra 30 mins in the morning.
I tried mixing in raisins once. Let’s just say, nobody asked for that again.
If you’re short on time, the first rise can be just 45 mins – but don’t blame me if they’re barely as pillowy.

Roll Variations I’ve Risked

Added chopped apples and swapped 1/3 of flour for spelt. Not bad, a little denser but autumny in a good way.
Choc hazelnut spread instead of butter filling – turns out, you can never have too much chocolate. But the pan was a pain to clean afterwards.
Tried vegan with coconut oil and oat milk. Flavour on point – texture was a bit off. If you perfect this, let me know!

So, What Equipment Do You Even Need?

One big mixing bowl (I used a soup pot once… worked fine, if a little ridiculous)
Sturdy wooden spoon (or clean hands – I won’t judge, they’re the best mixing tools anyway)
Rolling pin (bottle of wine in a pinch! My aunt swears by it, no joke)
Sharp knife or floss for slicing
Rectangular baking dish, about 9×13 inches. (You can squish them into a round pan, too. Results are fatter rolls with crispy edges – not a bad trade.)

Storing Leftovers (A Theoretical Exercise)

I’m supposed to say “airtight container for up to 3 days” but honestly? They’re gone after breakfast, maybe with a sneaky midnight grab. They really do reheat well in the microwave for 10 seconds. Or, freeze individually in a zip bag and thaw as the craving strikes. I saw on King Arthur Baking that some folks freeze the dough pre-bake but, I always forget and end up making the whole lot at once.

Want to Serve Like a Pro?

Classic: big hot roll, litre of coffee, maybe throw on some fresh fruit like you’re fancy. At my gran’s, we did them with scrambled eggs and sausages for full-on weekend decadence. However, nobody’s ever turned down one with nothing but extra icing either. My friend swears they’re best eaten in pyjamas on the sofa while watching cartoons (even as a grown-up – zero judgement here).

Top Tips (Learned the Hard Way)

Do not, I repeat do NOT skip the second rise. I once tried to get clever and bake right away; ended up with tough, sad biscuits. Let them puff – it’s worth it.
If the dough is stubborn or sticky, walk away; give it five extra minutes. Oddly, it behaves better after being ignored a bit. Kind of like teenagers.
Baking too long dries them out. Check early; underbaked is better than a cinnamon roll rock.

FAQ: You Probably Want to Know

Can I really make these ahead?
Yep! Shape them, cover, keep in fridge overnight. Next day, let rise for 30 mins before baking (though sometimes I’m impatient and shave five minutes off – no disaster yet!).

Do I have to use cream cheese for the frosting?
Nah – just butter and icing sugar works, maybe a splash of milk/vanilla. My brother actually prefers just a classic glaze. But, honestly, the tang of cream cheese… it’s the best part for me.

Could I skip the eggs?
They help with softness. But as I found form one panicked eggless morning, you can sub in 1/4 cup extra milk. Wasn’t as rich, but still pretty tasty.

Help! My dough won’t rise!
Check your yeast date or room temp – yeast is a tad fussy. Sometimes I put it in the turned-off oven with the light on. Works a treat. If still not moving, try another yeast packet; I’ve had to do that more times than I care to admit.

Are they better the next day?
I know, blasphemous, but actually, I find the flavour deepens overnight! Just re-warm and re-ice.

By the way, if you need video help, check out Bigger Bolder Baking’s cinnamon roll tutorial. I’ve watched it a dozen times, even after all these years.

Hope you find as much joy (and, okay, mess) in these as I always do. Let me know if you put your own spin on them. Or if you discover a miracle way to keep flour off the dog – still working on that myself.

The Best Cinnamon Rolls