These Delicious Homemade Classic Cinnamon Rolls are the best thing you’ll ever taste–seriously! Big, fluffy, tender, and smothered in a rich, but light cream cheese frosting, these cinnamon rolls are sure to win over any sweet tooth.
Hey ya’ll. Welcome to Cinnamon Roll heaven! It’s the place where you’ll get a chance to imagine just how good these cinnamon rolls are and then go ahead and make them yourselves and discover its truth—-THEY ARE AMAZING! haha.
I know. I’ve made a few cinnamon rolls since this one and even a few sweet rolls—Almond Blueberry Sweet Rolls with Blueberry Cream Cheese Glaze and Strawberry Sweet Rolls with Lemon Cream Cheese Glaze.
And then there were the times that I chose to add a bit of flavor to my cinnamon rolls by making these Carrot Cake Cinnamon Rolls, Gingerbread Cinnamon Rolls, and to top things off–these Vegan Pumpkin Cinnamon Rolls. YUM!
This time however, I chose to keep things classic with the original version of a cinnamon roll topped with a nice cream cheese frosting.I always enjoy going to the Mall and getting a decent sized Cinnabon, which is absolutely amazing, especially when hot (or perhaps more like warm!).
So, it was not mistake that I chose to make these lovelies since they are a great reminder of a beautifully baked Cinnabon, except that it’s homemade and made with a little extra love.
While eating sweet treats aren’t always the best when overdone (moderation is key guys!), I do love that I am able to use healthier ingredients (most of which are organic!), which gives me complete control over what my body consumes.
Cinnamon rolls specifically, are a bit more challenging when it comes to the making of the dough and rolling, however, it’s nothing that a little practice can’t fix.I remember the moments in the beginning of my baking journey, where I HATED making cinnamon rolls because I felt that they were so hard to master.
It’s MESSY with the inside filling and rolling and cutting and fixing them into perfect little rolls. The dough process is SUPER precise to the point that your liquid being too hot or too cold could kill the yeast and cause it not to rise and the list goes on!
But guess what? I became better at it (obviously after a few trial + errors) and now it’s just a swift process.
So, if anything in baking and/or cooking seems too hard for you, just know that after a bit of practice, it won’t be. You’ll get it. You’ll enjoy it. And best of all–you’ll eat it! Haha.
But here are a few tips that I’ve learned along the way to ensure that I make the perfect Cinnamon Rolls:
Like I said—NEVER overheat the milk.
This one is super, super imperative. You have to always make sure that your milk is warm to the touch and not even a degree hot.
Even if you heat your milk and it’s hot, simply let it cool until it feels warm. This ensure that you don’t kill the yeast and your dough rise to a nicely big fluff.
Use very soft butter at room temperature.
This is the ultimate secret to tender cinnamon rolls. Much like with other cakes and doughs, room temperature butter creates a nice texture. Simple.
Mix, Mix, MIX!
Unlike most other recipes, you actually want to mix (or knead) your cinnamon roll dough to its capacity so that you release the gluten and it becomes extremely elastic.
This helps when rolling and allows you to create a nicely flat, thin square, which is later filled with your choice of filling and rolled.
Overnight is better!
Although I’ve mostly made my cinnamon rolls within the same day, ultimately, rising your dough overnight in the refrigerator is the best!
This slow rise process allows the yeast to completely feed off of the sugar and creates great flavor and of course—a lot more fluffiness.
Use Bread Flour too.
One of my latest discoveries was the use of bread flour in my cinnamon rolls.
Before, I would use only all-purpose flour. However, after a little experimenting, I’ve learned that bread flour creates a beautiful texture—tender, thick, and even more fluffy, almost ‘brioche’ like.
Roll TIGHT!
Yes, you read it right. Although the assembly part is extremely messy, I’ve learned that the rolling is the star process!
Before, I use to struggle with rolling the perfect cinnamon roll, however, lately I’ve been able to roll it pretty tight, which not only creates a nice structure, but it allows you to cut the dough more evenly which helps with baking.
When rolling, always start the initial first roll really tight to keep the same momentum throughout.
There you have it.
Now, let’s dig right into these lovelies, shall we?
For the Dough:
Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowly pouring in the warm water, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It’ll become foamy when done right!).
Meanwhile, melt the butter and milk together over the stove top on low to medium heat, stirring frequently until the butter has fully melted. NOTE: You don’t want the mixture to get too hot or boil! Set aside and let it cool until WARM.
Add lukewarm butter-milk mixture to yeast and mix until well combined. Add eggs, one at a time and continue mixing on low speed until well combined.
Next, combine the all-purpose flour, bread flour, brown sugar, sea salt and cinnamon to the wet ingredients and mix on low-speed until well combined.
Change “mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.
In the meantime, you can work on the filling!
For the Filling:
Melt butter and set aside. In a separate bowl, combine cinnamon, nutmeg, ground ginger, and brown sugar and set aside as well.
Once the hour has gone by and your dough has risen (about double its original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
Then, generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a ‘pastry brush’ to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll into a large baking dish (lined with parchment paper!).
Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
While all the baking magic is happening, make the cream cheese glaze (recipe in Notes) and set aside.
Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools), and then spread the glaze atop the rolls using a rubber spatula.
Bon Appetite!
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Delicious Homemade Classic Cinnamon Rolls
These Delicious Homemade Classic Cinnamon Rolls are the best thing you'll ever taste---seriously! Big, fluffy, tender, and smothered in a rich, but light cream cheese frosting, these cinnamon rolls are sure to win over any sweet tooth.
Must-Haves:
- 2 cups Organic All-purpose flour (I used Bob's Red Mill)
- 3 cups Artisan Bread flour (I used Bob's Red Mill)
- 1 packet Rapid Rise Yeast (That's 2 1/4 tsps!)
- 1/2 cup organic brown sugar + 1 Tbsp (I used Sugar in the Raw!)
- 1 1/4 cup Almond milk (I used Califia Farms; You can also use whole milk if preferred)
- 1/4 cup WARM water
- 1/4 cup unsalted butter (That's 4 Tbsps!)
- 2 large eggs, room temp.
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
For the Filling:
- 3 Tbsps unsalted butter, melted
- 1/2 cup organic brown sugar (I used Sugar in the Raw!)
- 1 Tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Cream Cheese Glaze:
- 4 oz. organic cream cheese, at room temp (That's 1/2 a pack!)
- 1 tsp vanilla extract
- 3 cups organic powdered sugar
- 2-4 Tbsps organic heavy cream
- 3 Tbsps unsalted butter, softened
Instructions:
For the Dough:
Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowly pouring in the warm water, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It'll become foamy when done right!).
Meanwhile, melt the butter and milk together over the stove top on low to medium heat, stirring frequently until the butter has fully melted. NOTE: You don't want the mixture to get too hot or boil! Set aside and let it cool until WARM.
Add lukewarm butter-milk mixture to yeast and mix until well combined. Add eggs, one at a time and continue mixing on low speed until well combined.
Next, combine the all-purpose flour, bread flour, brown sugar, sea salt and cinnamon to the wet ingredients and mix on low-speed until well combined.
Change "mixer head" to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.
In the meantime, you can work on the filling!
For the Filling:
Melt butter and set aside. In a separate bowl, combine cinnamon, nutmeg, ground ginger, and brown sugar and set aside as well.
Once the hour has gone by and your dough has risen (about double it's original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9"x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
Then, generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a 'pastry brush' to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5" rolls, placing each roll into a large baking dish (lined with parchment paper!).
Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
While all the baking magic is happening, make the cream cheese glaze and set aside.
For the Cream Cheese Glaze:
Simply combine the cream cheese and butter in the bowl of an electric mixer & beat together on medium-high speed until fluffy. Add powdered sugar, vanilla extract, and heavy cream, continuing to mix on medium speed until you reach the desired consistency. **Add more heavy (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*
Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools), and then spread the glaze atop the rolls using a rubber spatula.
Bon Appetite!
Tips | Notes:
TO STORE: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
OVERNIGHT OPTION: If you don’t want to make your Cinnamon Rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours.
RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
Delicious Homemade Classic Cinnamon Rolls.
Cinnamon rolls are my favorite! Especially the homemade ones 😉
Yes, I so agree with you on this one, Kelly!
WE USUALLY ONLY MAKE THESE AT CHRISTMAS, BUT THIS IS MAKING ME WANT TO MAKE THEM NOW. THEY LOOK SO GOOD!
Haha! Thanks so much, Danielle! I can’t wait until the holidays to make these more often also!
Cinnamon Rolls are one thing that I love, but it is hard to find the perfect cinnamon. The one with the perfect dough, the perfect amount of sweetness! I think you nailed it!
Thanks so much Cindy! I really appreciate that! I do hope that the tips to making them perfect in my post was helpful! 🙂
Homemade Cinnamon Rolls !! just thinking about it, makes me drool !! These look so delicious!
Thanks so much, Prajakta! Haha!
Hi…I came upon your recipe on Pinterest and I was wondering if you’ve ever used the quick rise yeast with these?
Hi Colleen! The yeast I use is the Rapid Rise version!
I was thinking about trying the rising overnight in the fridge, do the rolls need to come to room temp before baking or can I just preheat and bake?
Hi Britanie! Yes, you can definitely have them rise overnight and fridge, but be sure to have them site at room temp before you add them to the oven. I would have them sit about 20-25 minutes.
These smell amazing! I would recommend to anyone trying these that I would use a baking dish larger than a 9×13. They are exploding out of my dish as it is baking. Lol
Hi Rebecca! I’m happy to hear that they smell amazing so far! I do hope that you enjoy them once they’re finished! Also, they do get pretty big, however, I used a 9×13 baking dish and it didn’t run over. My best suggestion is rolling them really tightly to prevent this if it becomes an issue. 🙂
If you’re not serving these until the next day would you hold off on icing them? Or put icing on and refrigerate? Thanks!!
Hi Shayla! You can do both, however, I would just save the icing for the day of and refrigerate them overnight!
Hi! I can’t wait to try these cinnamon rolls – they look delicious! Prior to the recipe, you said that rising overnight is best, but the recipe doesn’t say how to do this. I was just wondering when the refrigeration takes place and if any other changes are made to the direction when refrigerating overnight? Thank you very much!
Hi Erin! I do hope that you enjoy these cinnamon rolls as much as I did! After the dough is kneaded, place in a lightly oiled, large mixing bowl. Cover tightly with plastic wrap and place in refrigerator. You can also store the dough in a self-sealing plastic bag (sprayed with oil to prevent sticking) and then place in refrigerator. The refrigeration time is considered the first rise. When you are ready to use your refrigerated dough, remove it from the refrigerator, punch it down, and allow it to rest before shaping. Hope this helps! 🙂
Thank you so much! One more thing – does the milk need to be nondairy or can you use regular milk?
No worries at all! You can always use regular milk! I just like using non-dairy milk since that’s what my family and I drink on a regular basis!
Also, I apologize because I didn’t see that you already had the instructions for refrigerating the dough overnight at the end of your recipe before I sent my first comment.
Oh no! I actually just added that after you asked so Thank you! ?
I’m kind of nervous using ginger. I’ve done the cinnamon and nutmeg combo before, and it turned out great. Is the ginger taste pretty noticeable? I actually don’t mind it, as I know it’ll bring out the cinnamon, but my picky husband might.
Hi Cathy! Honestly, I don’t notice the ginger taste at all, however, if your husband is a bit more sensitive, I’d recommend using only 1/8 tsp of ginger instead. He definitely shouldn’t taste it then! Enjoy! 🙂
Could I make these with gluten free flour?
Hi Taelor! Yes you can! I’d suggest using Bob’s Red Mill GF: 1-to-1 Baking Flour. However, if you chose to use your own, just be sure that you include Xanthan Gum if it’s not already added to that brand of flour.
My brother has to have gluten free
Any suggestions on how to make gluten free cinnamon rolls ?
Hi Sarah! If you need it to be GF, then instead of using both flours listed, just use Bob’s Red Mill Gluten-Free 1:1 Baking Flour and add 4 tsps of baking powder to the dry ingredients!
If making GF , do we sub bobs flour for amount of both flours or just one?
Hi Jamie! You do the Bob’s Red Mill GF Flour for both! 🙂
I can’t wait to try these! Quick question. Do you have your dough in the fridge for the first rise or the second one, after you’ve shaped it into the rolls/ Thanks so much! It sounds amazing!
Hi Lyn! They really are delicious! Be sure to let me know if you enjoy them! I actually rise the dough at room temp both times!
Delicious! I used Earth balance butter spread, almond milk, and made a simple glaze to make it dairy free. They turned out fluffy, sweet, and perfect! Thank you!
Hi Hallie! That’s so awesome! I’ve used the same ingredients for my vegan version of cinnamon rolls and I’m so happy that you enjoyed these! Thanks so much for sharing! 🙂
Hi there,
Just wondering what size the packet of yeast is that you use? Being in Australia I have to convert the recipe to metric 😆 and not sure if our yeast packets are the same as yours! Haha
Thanks in advance!
Hi Kate! No worries at all! The packets that I use are 1/4 oz each, which is about That’s 2 1/4 tsps! I hope that this helps! Enjoy! 🙂
Thanks for your prompt reply 😄 I can’t wait to make these!
You’re so welcome! Be sure to let me know how they turn out! 🙂
This looks so amazing! Thanks for all your wonderful tips on how to roll the dough. I haven’t tried this before but now I can’t wait!
Thanks so much, Tayo! I do hope the these tips help make things easier!
These look simply perfect! I could eat an entire bucket of that icing!
Haha! Thanks so much, Caitlyn!
OMG! These cinnamon rolls look amazing! And homemade ones are such a treat!
Thanks so much, Patty! They really are!
These look great! I am not a huge sweet tooth, but I do have a bit of a thing for cinnamon rolls. I love all the tips as well.
Thanks so much, Caroline! Cinnamon Rolls are my weakness when it comes to my sweet tooth as well! Haha.
They turned out perfect! I’m saving the recipe to make again. Thanks for sharing 🙂
Hi Lyndsay! I’m so glad that they turned out great! I hope that you continue to enjoy them!
I have not made this particular recipe; however, I would like to comment in regards to overnight rising. I consider myself a professional when it comes to cinnamon rolls. I make them to sell and have been doing this for about 8 years. When I let my cinnamon rolls rise overnight I roll them up before putting them in the fridge and then the next morning I pull them right out of the fridge, pop them in the oven and bake. During my busy holiday season I freeze the cinnamon rolls unbaked and a couple of days before baking I will set them in the fridge until thawed and then bake them.
Also never put them in the fridge after they are baked. This will make them go stale very fast.
I add a tablespoon of lecithin to my dough and this keeps them soft and fresh for days sitting on the counter top (however, they never last that long at my house).
Hi Diane! Thanks so much for sharing your knowledge! I really appreciate it! 🙂
If I half the recipe do I need to decrease cooking or rising time? I just looked a cinnamon roll recipe up and this looked the best, but I didn’t want as many cinnamon rolls. Also, can I substitute the butter with coconut oil?
Hi Leah! The rising time still remains the same regardless of the measurements! Also, I’d recommend using vegan butter, but coconut oil wouldn’t be a great option when wanting to ensure that the rolls are fluffy and soft!
Hi! How long does the dough need to rest after overnight refrigeration before shaping?
Hi Emma! If you don’t want to make your Cinnamon Rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours.
Okay thanks. An earlier response made it seem like you refrigerate for the first rise, but just to confirm you only overnight refrigerate for the final rise after they are rolled and cut and all? Thanks!
Hi Emma! I do apologize for the confusion! That’s correct—you refrigerate after the initial 1 hour rise, roll out and cut! I’ve ensured that I’ve updated my notes so that it reflects this! I hope that this helps!
I can’t wait to try this recipe thank you for being so descriptive and helpful with your ingredients for us non-cooks or bakers I should say. I’d like to be complementary on your beautiful hands .. keep Protecting them as a woman of a certain age I know they go away , thank you
Hi Vickie! I do hope that you enjoy them as much as I did! And you’re absolutely welcome—-I always like to ensure that my recipes are super helpful for any level of skills that you may have in baking/cooking! Also, I really do appreciate your compliment! I will be sure to keep them protected! 🙂