This is without a doubt our favorite homemade cinnamon roll recipe! They bake up to be tall, soft, and fluffy with the most irresistible cream cheese glaze.
Thanks to a bit of help from a food processor, these incredible cinnamon rolls are easy to make and have the most light, buttery texture.
Don’t let cinnamon rolls or the length of our recipe intimidate you! You can make them in a few hours or turn them into overnight cinnamon rolls (I’ve shared all my tips in the recipe). We also made a step-by-step video to make it extra easy.
Key Ingredients
- Flour: I typically use all-purpose flour for these cinnamon rolls, but bread flour is also a great option if you have it on hand.
- Milk: I prefer whole milk for its richness, which contributes to the soft and tender texture of the rolls. If you’re using non-dairy milk, I recommend an unsweetened variety for the best results.
- Yeast: I usually use instant yeast, but you can use active dry yeast as a direct substitute in this recipe without any adjustments.
- Sugar: Sugar plays multiple roles in these rolls. Granulated sugar is added to both the dough and the filling, while dark brown sugar (or light brown sugar, if that’s all you have) adds incredible flavor to the filling. Finally, I use powdered sugar in the cream cheese glaze.
- Butter: Yes, there’s quite a bit of butter in these rolls, but that’s what makes them so incredibly delicious! You’ll use butter in the enriched brioche-like dough and to make the cinnamon filling.
- Spices: While cinnamon is essential, I like adding cardamom and nutmeg to the cinnamon sugar filling for a more interesting flavor. Trust me, it makes a world of difference!
- Cream cheese and cream: You’ll use these in the glaze. I offer two glaze options below. My favorite is the cream cheese glaze, but I’ve also included instructions for a classic vanilla glaze in the recipe tips below.
Find the full recipe with measurements below.
Tips for Making the Best Homemade Cinnamon Rolls
My recipe makes 6 big, tall cinnamon rolls, but you can adapt this recipe to make 9 regular rolls or 12 smaller rolls. I’ve included tips for each size in the recipe!
Tip 1: Use a food processor. You’ll make the dough first. I use a food processor (which makes this really easy!). Our dough is similar to brioche, with a good amount of butter cut into the flour to help make the rolls super soft, flavorful, and fluffy.
This dough is similar to how I make my favorite homemade biscuits, but I add more liquid and eggs so that the final rolls are softer. I pulse the flour with salt, sugar, and a bit of cinnamon, then cut in cold butter. When the flour and butter are crumbly, I pulse in milk with yeast and my eggs. Simple!
Tip 2: Proof for an hour or overnight. The cinnamon roll dough proofs for about 1 hour. If you’d prefer to make the dough a day in advance, make overnight cinnamon rolls and proof the dough in the fridge (I shared tips for this in the recipe).
Tip 3: Use our favorite cinnamon roll filling. The cinnamon filling is so good! Melt butter until mostly melted, then stir in sugar, cinnamon, cardamom, and a pinch of nutmeg. Slather over your proofed and rolled-out dough, then roll it up and cut into cinnamon rolls. Remember, this recipe makes big, medium, or small rolls. Check the recipe for more tips and watch our video!
Tip 3: Final proof guarantees soft rolls. The rolls must be proofed once more before baking (a must for the fluffiest, softest, most wonderful homemade cinnamon rolls). I leave them on the counter, and then 15 minutes into the proof time, I preheat my oven so it’s ready for baking. Proof your rolls for 30 to 45 minutes. Then bake!
Tip 4: Top them with our favorite glaze. After baking, I let the rolls cool down while I make the cream cheese glaze. Then, when they are still a little warm, I drizzle the glaze all over the rolls and dig in! I use a similar glaze for topping my cinnamon pancakes (inspired by these rolls).
Perfect Cinnamon Rolls
- PREP
- COOK
- TOTAL
The method for making these cinnamon rolls is inspired by a popular trick for making brioche dough in a food processor, shared by talented chefs including James Beard, Julia Child, and Jack Pepin. The food processor takes the prep time down considerably.
You can make as many rolls as you like, depending on the size of your baking dish. As written, this recipe makes 6 large rolls. See our tips below the recipe for a guide on making 9 medium or 12 smaller cinnamon rol
Watch Us Make the Recipe
You Will Need
Cinnamon Roll Dough1/4 cup (60ml) whole milk
3 tablespoons plus 1 teaspoon (38g) granulated sugar, divided
2 1/4 teaspoons (7g) instant yeast, one 1/4-ounce packet
2 cups plus 2 tablespoons (268g) all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
6 tablespoons (85g) cold unsalted butter, plus more for the dish
2 large eggs, beaten
1/4 cup (60ml) heavy cream for pouring over rolls before baking, optional
Cinnamon Filling6 tablespoons (85g) unsalted butter
1/4 cup packed (50g) dark brown sugar
2 tablespoons (25g) granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground cardamom, optional
Pinch freshly grated nutmeg, optional
Cream Cheese Glaze2 tablespoons (30g) cream cheese, softened
2 tablespoons (30ml) heavy cream
1/4 teaspoon vanilla extract
4 tablespoons (30g) powdered sugar
Pinch fine sea salt
Directions
- Make the Dough
1To activate the yeast, warm the milk to 110°F. If you don’t have a thermometer, test the temperature by dipping your finger into the milk. It should feel warm, not hot.
2Combine the warm milk, 1 teaspoon of sugar, and yeast in a small bowl. Whisk gently to incorporate, then set the mixture aside for 10 to 15 minutes. By the end of this time, the mixture should have transformed into a bubbly mass (refer to our video for a visual reference). If it hasn’t, your yeast may be expired and should be replaced.
3While the yeast activates, prepare the dry ingredients. In the bowl of a food processor, combine the flour, 3 tablespoons of sugar, salt, and 1/2 teaspoon of cinnamon. Pulse the mixture 2 to 3 times until well blended.
4Next, cut the butter into 6 equal pieces and scatter them over the flour mixture. Pulse the food processor until the butter is evenly distributed and the mixture resembles fine crumbs.
5Add the yeast mixture to the food processor and pulse twice to incorporate. Add the eggs and continue processing until the dough comes together in a rough, sticky ball that climbs the sides of the bowl.
6Transfer the dough to a well-floured surface, using a spatula to scrape any remaining dough from the food processor bowl. Knead the dough for one to two minutes or until smooth, adding flour as needed to prevent sticking.
7Shape the dough into a ball and place it in a large bowl that you’ve lightly coated with oil. Cover the bowl with a clean dish towel and let the dough rise in a warm spot until it doubles in size. This usually takes 60 to 90 minutes.
- Assemble Cinnamon Rolls
1To make the cinnamon filling, warm 6 tablespoons of butter until it’s almost melted, then stir in the sugars, cinnamon, cardamom, and nutmeg. Set this mixture aside at room temperature to slightly firm up while you prepare the dough.
2Lightly butter an 8-inch round cake pan or small baking dish (mine is 9×6 inches).
3Once the dough has risen, transfer it to a lightly floured surface and roll it into a 13×13-inch square. Brush off any excess flour and spread the cinnamon sugar filling evenly across the dough, making sure to reach all the edges.
4Starting at the edge closest to you, tightly roll the dough into a spiral. If the ends are uneven, trim about 1/2 inch from each side for a cleaner look. Slice the roll into 6 equal pieces, each about 2 inches wide. If the dough is too soft to cut easily, place the roll on a sheet of parchment paper on a baking sheet and chill it in the refrigerator for 20 minutes, or freeze it for 5 minutes before cutting.
5Arrange the rolls in the buttered pan (for the round pan, place five rolls around the edge and one in the middle).
6Cover them with a clean dish towel, and let them rise in a warm place for at least 30 minutes (45 minutes is better).
7After 15 to 20 minutes of rising, preheat your oven to 350°F (176°C).
- Bake Cinnamon Rolls
1Remove the dish towel from the pan and, if desired, spoon the heavy cream over the rolls. This step is optional but adds extra richness and moisture.
2Bake the rolls in the preheated 350°F (176°C) oven for 20 to 30 minutes, or until they turn golden brown on top and are cooked through in the center. Once baked, transfer the rolls to a cooling rack and let them cool for 30 minutes before glazing.
3While the rolls cool, prepare the cream cheese glaze. Place the cream cheese in a medium microwave-safe bowl and microwave it for 10 to 20 seconds or until softened.
4Add the heavy cream and vanilla extract, then whisk until smooth. Gradually whisk in the powdered sugar and a pinch of salt until you achieve your desired consistency. Set the glaze aside.
5Once the rolls have cooled slightly, drizzle the cream cheese glaze generously over them. Serve and enjoy!
Adam and Joanne's Tips
- Storing: Cinnamon rolls are best enjoyed the day they are baked. Store leftover rolls for up to 2 days at room temperature or wrap them well and store them in the freezer for up to 1 month. To reheat, warm in a 350°F oven until warm.
- Overnight cinnamon rolls: Instead of proofing the dough on the counter for 60 to 90 minutes, place it in a lightly oiled plastic bag, seal it tightly, and refrigerate it overnight. In the morning, take the dough out of the refrigerator and let it sit at room temperature for 5 to 10 minutes before you roll it out. This brief rest allows the chilled dough to warm slightly, making it easier to work with. Then continue with the recipe as written.
- To make 9 medium rolls: Roll out the dough to a square that measures approximately 13 by 13 inches. Cut this square into 9 equal pieces, each about 1 ½ inches wide. Bake these rolls in a 9-inch round pan or a 9-inch square baking dish. Baking time may be slightly different.
- To make 12 smaller rolls: Double the recipe ingredients. You’ll need a larger baking dish, a 9×13 inch pan, or a quarter sheet pan. Roll the dough into a rectangle measuring roughly 18 by 12 inches. Cut this rectangle into 12 equal rolls, each about 1 ½ inches wide. Baking time may be slightly different.
- Heavy cream on cinnamon rolls: Made popular on social media, you can pour heavy cream over the rolls before baking them, making the tops shiny and the middle and bottom gooey. Other recipes call for a lot more cream, but I’ve found a tablespoon or so on top of each roll does the trick. This step is optional but delicious!
- Dough is sticky: If your cinnamon roll dough is too sticky and hard to roll, pop it into the fridge for a few minutes to firm up a little. Most likely, the butter in the dough has softened too much.
- Simple vanilla glaze: Whisk about 1/4 cup of heavy cream, 1/2 teaspoon vanilla extract, and 2 to 2 1/2 cups powdered sugar until blended.
- The nutrition facts provided below are estimates.
Hi. Is it ok to use granulated sugar instead of brown sugar? And how much should I use in total if it is ok?
Hi Parisa, You can swap the sugar, although I do love the flavor and texture of brown sugar in this recipe. You would use the same amount of either.
Hi there, Would the overnight option work with the cinnamon rolls already assembled for baking the next day? Also, is there a maximum time the dough can be in the fridge? Thanks
Yes, you can absolutely assemble the cinnamon rolls and then refrigerate them overnight for baking the next day. This is a convenient option for enjoying fresh-baked cinnamon rolls in the morning! As for the maximum time the dough can be in the fridge, it’s best to bake it within 24 hours for the best results.
I baked them yesterday! They are great! My husband said they are better then Cinnabon.
Yay! Love that 🙂
The best tasting cinnamon buns ever!
Hi Anna, We use the regular blade.
Most excellent, I did a hybrid recipe. Borrowed the croissant dough recipe from the book tartine bread. Then the cinammon filling and glaze from this recipe. Using a top quality cinammon from a store like savory spice will take it up a notch. Use Saigon cinammon, ceylon cinnamon has anti microbial properties and can stop the rise. I also used a pastry flour and that resultsnina more delicate roll!!!
I have made this recipe many times – the buns are light and fluffy. Delicious and thanks!
This is my new favorite cinnamon bun recipe and is perfect for small batch baking. I really appreciate that weight in grams are provided for most of the ingredients. If anyone is curious, this recipe can be made using a bread machine’s dough cycle, which is the way I make it. I stop the machine when it finishes the kneading cycle & before it starts the bulk proofing, then put the dough in a greased bowl for the overnight proofing in the fridge. The cool dough rolls out very easily for me. I highly recommend the option of spooning/drizzling cream over the buns before baking. This seems to keep the buns soft and tender – melt in your mouth goodness. Since I wanted a slightly thicker glaze, I used 3 tablespoons of cream cheese (45 g) and 6 tablespoons of powdered sugar (60 g). Thank you for providing the best cinnamon roll recipe ever!
First time I made this and it was instantly a hit. I was able to make 10 rolls & I doubled the serving of cream cheese glaze because we want lots of it at the top. Thank you for this recipe 🙂
My 1st attempt at making cinnamon rolls, and they came out fabulous! My husband was so impressed! We truly loved the flavor!
I made these today. Perfect portion for a family of three. I didn’t even use a food processor but grated the butter instead. Super easy and yummy! I also like that the filling and frosting was just enough – nothing wasted.
Ok so I quadrupled this recipe so we have extra. it looks amazing and I think I actually pulled it off, thou I’ll maybe not do that again… I’m about to put them In the oven and I’ll let u know how it goes. I really like your guys vibe ..
I will surely try your cinnamon roll. It is my fave
In making the cinnamon roll dough, would the result be the same if I use the stand mixer instead of a food processor? I dont have a food processor. Thank you. Happy to discover this site. Thank you for your generosity in sharing your own recipes and tips.
You should be able to make these using a stand mixer. It might take a little longer, but not by much. Happy baking!
A giant Thank You and 5 gold stars for the work you do. Inspired Taste has not only delicious recipes, but very helpful step by step instructions and tips for successful results. I LOVE your website!
I would love to make these for in a small Christmas gift basket for a friend. But I don’t have time to be making these on the day or the day before I am going to give it to her. Because I need to do a lot of baking. So I wonder how long do they stay good? And whenever I make cinnamon rolls for some reason the middle always seems to be uncooked is this supposed to be like that or should I reconsider giving my friend cinnamon rolls?
You may want to freeze the rolls. You can store them in the freezer up to 1 month. To reheat, warm in a 350F oven until heated through. Depending on how far away your friend is, you could give them to her frozen with some icing on the side.
I remember my grandmother making these with “leftover” bread dough when we grandchildren were visiting. She baked 8 loaves of bread every week and made sure there was enough “leftover” so we each had several small rolls. Instead of glazing them, she brushed them with melted butter and sprinkled them with more cinnamon and sugar. She also made pie dough “cookies” by spreading dough scraps with butter, cinnamon and sugar, and rolling them up like the cinnamon rolls, but sliced about 1/4″ thick and 2″ diameter. They were deliciously crunchy when baked.
Hi Joanne- I used 1/2 cup of milk instead. From an old Betty Crocker Cookbook I used her method by taking sewing thread or new dental floss and criss crossing the thread on top, switch hands and pull once you have the thread all around the roll. It comes out perfect all the time. They turned out great! Family loved them.
Great tip, Mary!
Hi, could you please check the amount of milk that you used for the dough? 60ml is not much for that amount of yeast and looking at your video, looks like you have more than 60ml. I love the blueberry muffin recipe of yours 🙂 tasted so good
Hi Vanie, 1/4 cup or 60 ml is correct.
Amazing recipes
I plan on doubling the recipe to fit a 9×13 pan, but my processor only has a capacity of 5-6 cups (depending on the contents). I was wondering if I could process the flour/butter mix, transfer to a bowl and then add yeast mixture & eggs to the bowl and then whisk together. Any advice is much appreciated!
Hi Ash, Your suggested method should be fine. You might find that the dough needs a few kneads for it to come together, but that’s about it.
Sounds great! Help – I don’t have a microwave to make the glaze (which I think would be perfect on my pumpkin bundt cake, for example!) – alternative method??? Thanks!
You can gently warm the cream cheese on the stovetop. Or leave it out at room temperature for a while. It doesn’t need to be melted, just really soft.
I’m so happy you posted this. I’ve made them in my bread maker for years but now for some odd reason the dough always seems raw-ish in the middle but perfect on outside of the roll. Will try this on the weekend. Of all the methods described above is there any difference in the texture?
We have not noticed any major differences in texture. The overnight rolls should have a little more flavor. The larger the rolls are the softer the insides will be.