The BEST Cinnamon Roll Recipe

Introduction

Ever wondered what it takes to bake the ultimate cinnamon roll—one that’s soft, gooey, pillowy and bursting with cinnamon-butter swirls? This recipe delivers exactly that. With the perfect dough, rich filling, and creamy icing, these cinnamon rolls redefine breakfast or brunch indulgence.

Ingredients List

For the Dough

• 2 ¼ tsp (1 packet) instant yeast
• ¾ cup (180 ml) warm milk (about 105-115 °F / 40-46 °C) — warmer may kill the yeast. Ambitious Kitchen+1
• ¼ cup (50 g) granulated sugar
• ⅓ cup (75 g) unsalted butter, melted
• 1 tsp salt
• 1 large egg + 1 egg yolk, room temperature Ambitious Kitchen+1
• 3 ½ cups (≈450 g) bread flour (or all-purpose flour if needed) — bread flour gives a fluffier, chewier roll. Ambitious Kitchen+1

For the Filling

• ⅓ cup (75 g) softened butter (room temperature, not melted) Ambitious Kitchen+1
• ¾ cup (150 g) packed dark brown sugar
• 2½-3 Tbsp ground cinnamon — generous with the cinnamon for full flavour. Reddit+1
• Pinch of salt

For the Cream-Cheese Icing

• 4 oz (115 g) cream cheese, softened
• ¼ cup (60 g) unsalted butter, softened
• 1½ cups (180 g) powdered sugar
• 1 tsp vanilla extract
• 1-2 Tbsp heavy cream or milk (to reach pourable consistency)

Timing

• Dough prep & first rise: ~1 hour (or overnight in fridge)
• Roll-out, fill, shape & second rise: ~45 minutes (or refrigerate overnight)
• Bake time: 20-25 minutes
• Total active time: ~2 hours (or shorter if overnight chilling)

Step-by-Step Instructions

Step 1: Activate Yeast & Make Dough

In a bowl, whisk warm milk + sugar + yeast. Let it stand for ~5 minutes until frothy. (If no froth, yeast may be inactive.)
In a large mixing bowl (or stand mixer), add melted butter, salt, egg + egg yolk, and the yeast-milk mixture. Gradually add flour and mix until dough forms. Knead for ~8-10 minutes until smooth and elastic. (If by hand, use flour-dusted surface.)
Place dough in a lightly greased bowl, cover, and let rise until doubled (~1 hour) or refrigerate overnight for convenience. Taste of Home+1

Step 2: Roll Out & Fill

On a floured surface, roll dough into a rectangle about 16×12 inches (40×30 cm). Spread softened butter evenly over the dough. Mix brown sugar + cinnamon + pinch of salt, then sprinkle over the butter layer, pressing lightly to adhere.
Roll the rectangle tightly from the long edge into a log. Use a sharp knife or dental floss to cut into 12 equal rolls (~1½-inch each). BAKE WITH ZOHA+1

Step 3: Second Rise

Place the rolls into a greased 9×13-inch (or equivalent) baking pan, leaving a bit of space for expansion. Cover and let rise in a warm, draft-free spot until puffy and almost doubled. (You can also refrigerate at this stage and bake the next morning.) Simply Recipes

Step 4: Bake

Preheat oven to 350 °F (175 °C). Bake rolls for 20-25 minutes, or until tops are golden-brown and centers are set but still slightly soft. Important: Do not overbake—go for a light golden colour and slightly give in the centre. This keeps the gooey, soft texture. Broma Bakery+1

Step 5: Ice & Serve

While rolls are still warm (~5 minutes out of oven), whip together the icing ingredients until smooth. Drizzle generously over the rolls so it melts into the swirls. Serve warm for the best gooey, melt-in-your-mouth experience.

Nutritional Information (approximate per roll, assuming 12 rolls)

• Calories: ~370 kcal
• Carbohydrates: ~45 g
• Protein: ~6 g
• Fat: ~16 g
• Sugar: ~22 g

Healthier Alternatives for the Recipe

• Swap ½ the bread flour with whole-wheat pastry flour for extra fibre.
• Use light cream cheese and reduced-fat butter in icing.
• Replace part of the brown sugar filling with coconut sugar for slightly lower glycaemic load.
• Bake in muffin tins for smaller portion size.

Serving Suggestions

• Serve with a steaming cup of coffee or chai for brunch.
• For special occasions, add toasted pecans or raisins into the filling.
• Want extra indulgence? Pour ~¼ cup heavy cream over the shaped rolls before baking for ultra-gooey centres. New Orleans Mom

Common Mistakes to Avoid

• Too much flour: Adds dryness and density—don’t over-measure flour. Sally’s Baking
• Milk too hot when activating yeast: Kills yeast—aim for ~105-115 °F. Ambitious Kitchen
• Rolling dough too tightly: Can force out filling and create domed centres. King Arthur Baking
• Skipping second rise or baking too fast: Rolls won’t be light and fluffy without proper proofing. Tasting Table
• Overbaking: Leads to dry rolls; look for slight give in the centre when done. Food52

Storing Tips for the Recipe

• Room temperature: Store in an airtight container for up to 12 hours for best texture.
• Refrigerator: Cover and refrigerate up to 3 days; reheat gently (microwave ~20 seconds) before serving.
• Freezing: Once baked and cooled, wrap individually and freeze up to 2 months. Thaw overnight and warm slightly before icing.

Conclusion

These cinnamon rolls are the best you’ll ever bake—fluffy, gooey, cinnamon-swirled perfection topped with creamy icing. Whether for brunch guests or a sweet weekend treat, this recipe delivers indulgence in every bite. Try them today, share the love (and the recipe!) with friends, and savour every swirl.

FAQs

Q1: Can I make the dough the night before?
Yes! After first rise, cover dough and refrigerate overnight. Next morning roll, shape, rise, bake.

Q2: Can I use all-purpose flour instead of bread flour?
Yes—but bread flour gives better structure and chew. All-purpose will still work.

Q3: Why did my roll centres pop up like mushrooms?
Likely rolled too tightly or pan was too small. Leave some tail, tuck under, use correct pan size.

Q4: Can I skip the cream-cheese icing?
Absolutely—you can use a simple vanilla glaze (powdered sugar + milk + vanilla) instead.

Q5: How do I get the gooey centre texture?
Underbake slightly and serve while warm; the dough will continue to set while cooling.