Our Favorite Cinnamon Rolls

The holidays are here, and cozy baking recipes are in order. Starting with my favorite, best-ever, never-fail homemade cinnamon rolls recipe! If you’ve ever shied away from baking cinnamon rolls from scratch, THIS is your recipe. I use instant yeast, so the rising time is quick. These classic cinnamon rolls come out perfectly crisp outside and ooey-gooey in the middle, filled with rich cinnamon sugar flavor.

After today, you’ll never be tempted to crack open a can of refrigerated cinnamon rolls again (unless it’s to make TikTok cinnamon rolls, of course).

If you really want to be indulgent about it, you can do as my mom does and pour melted butter over the baked rolls before you frost them. Over the top? Yes. Genius? Also yes.

Nothing Tastes Better Than Homemade Cinnamon Rolls!

• Quick rising time. Unlike active dry yeast, which requires activating and a longer rise time, instant yeast cuts that time in half! You mix it right into the dough with the other ingredients. If you’re new to baking with yeast, these quick-rise cinnamon rolls are very forgiving.
• Fluffy outside, gooey inside. The perfect cinnamon bun is thick and soft, and golden brown on the edges. When you pull it apart, you want just plenty of that ooey cinnamon filling! That’s exactly what you get with this bakery-style cinnamon rolls recipe.
• Perfect for weekend brunches. Whether I’m baking these on a Sunday morning or serving them for a holiday brunch, these cinnamon rolls are always a crowd-pleaser.

Ingredients You’ll Need

These are the ingredients you’ll need to make big, fluffy, bakery-style cinnamon rolls at home. Scroll to the recipe card for the printable ingredient amounts and recipe details.

• All-Purpose Flour – The key to moist, tender cinnamon roll dough is to avoid overmeasuring the flour, which can make them dry. Measure the flour using the spoon and sweep method. Spoon the flour into your measuring cup, and level off the cup with a knife. Don’t scoop from the bag, or you’ll end up with too much.
• Rapid-Rise Yeast – My favorite brand is Fleischmann’s® RapidRise Yeast. Check the expiration date on your yeast packet to make sure it’s as fresh as possible.
• Sugar – Regular granulated sugar works best here.
• Water and Milk – I like to use both, since the milk makes the cinnamon rolls extra soft and flavorful.
• Butter – Cut the butter for the cinnamon roll dough into cubes.
• Egg – Bring the egg to room temperature if you think of it.

Cinnamon Filling

• Sugar – This can be granulated sugar or brown sugar, or a mix of both.
• Cinnamon – You can also flavor your filling with different spices, like nutmeg, cardamom, and pumpkin pie spice. You can also add in raisins, chopped pecans, or diced apples, like I use in my caramel apple cinnamon rolls.
• Butter – Take your butter out of the fridge and let it get very soft before you start.

Rapid-Rise Yeast vs. Active Yeast

Using rapid-rise or instant yeast in this recipe is great for a few reasons. You only need one (short) rise time, and you don’t need to hydrate (or bloom) the yeast in warm water or milk before you start. 

Waiting for the dough to rise can be a guessing game if you are new to baking with yeast, but the process is much quicker with instant yeast. Your dough will double in about an hour, compared to a longer, sometimes overnight rise with active yeast.

You can make this recipe with active dry yeast at a 1:1 ratio. The only difference is that you will need to allow for a longer rise time. This dough recipe is very forgiving, so no need to double-rise or “bloom” the yeast. More rise time is all you’ll need.

How To Make Cinnamon Rolls From Scratch

I’ve written out full, detailed instructions in the recipe card, but I wanted to include the steps with photos below so you can visualize making your cinnamon rolls. Remember, even if they aren’t perfect, they’ll still be delicious!

Make the Dough

1. Combine the dry ingredients. Slowly mix 2 cups of flour with the sugar, yeast, and salt in the bowl of your stand mixer.
2. Warm up the other ingredients. Next, add the water, milk, and butter to a microwave-safe bowl. Heat in short increments until the temperature reaches between 120°-130°F. The butter might not be fully melted, but that’s OK.
3. Make the dough. Add the butter mixture to the bowl with the dry ingredients, followed by the egg. Beat for 2 minutes, then add 2 more cups of flour. Beat the dough on high speed for another 2 minutes, then reduce the speed and slowly add more flour until the dough forms a ball.
4. Knead the dough. Now, turn the dough out on a floured surface and knead it for 6-8 minutes until the dough is smooth and elastic. If you press it lightly with your finger, it should spring back. Another option is to knead the dough using the dough hook in your stand mixer.
5. Rest the dough. Lastly, cover the dough with a clean dish towel and leave it to rest for 10 minutes.

Fill, Roll, and Cut the Cinnamon Rolls

With your dough ready, follow the steps below to get your cinnamon rolls ready to rise and bake.

1. Make the filling. Stir together the cinnamon sugar in a bowl.
2. Roll out the dough. Now, use a rolling pin to roll the cinnamon roll dough out into a 15×10-inch rectangle. This doesn’t have to be exact.
3. Add the filling. Spread softened butter evenly over the dough. Then, sprinkle the cinnamon sugar over the butter.
4. Roll the dough into a log. Starting with the long sides, tightly roll the dough up around the filling. Pinch the seams to seal.
5. Cut the rolls. Using a sharp knife, slice the log into 12 equal pieces. Some bakers prefer to cut their cinnamon rolls with unflavored dental floss or thread, because it doesn’t “squish” the dough like the pressure of a knife does. Feel free to use floss for cleaner edges!
6. Let the cinnamon rolls rise. Grease and line a 9×13-inch baking dish, and arrange the rolls evenly inside the pan. Cover the rolls with a towel again, and let them rise in a warm location for 1 hour, or until doubled in size.

Bake and Frost the Rolls

A lot of cinnamon roll recipes use cream cheese frosting, but I love mine topped with classic vanilla frosting. I include a version of that recipe in the recipe card. If you prefer a cream cheese frosting, you can borrow the recipe from my carrot cake!

1. Bake the rolls. Preheat the oven to 350°F. Afterward, uncover and bake your cinnamon rolls for 25-30 minutes, or until they’re golden brown on top. Cool the rolls on a wire rack for 20 minutes before you frost them.
2. Make the frosting. Beat butter and powdered sugar together, then add milk and vanilla extract. Mix until the frosting is creamy and smooth.
3. Frost the cinnamon rolls. Spread the frosting over the rolls while they’re still warm.

Tips for the Best Cinnamon Rolls

• Adjust the amount of flour. The recipe calls for a range of flour, 5-6 cups. You will probably need closer to 5 cups, but you want to have extra on hand in case your dough seems too sticky, and also to flour your work surface. You want to add just enough flour that the dough forms a ball and is elastic, but not too sticky.
• Knead by hand, or use the mixer. You can use your dough hook to knead the dough in the bowl of a stand mixer, OR you can use your hands. Whichever you prefer.
• Your rectangle doesn’t need to be exact. Don’t get too hung up on the size you roll your dough out. I’ve given the dimensions 15×10, but if it’s a little larger than that, it’s fine.
• What if you get more than 12 rolls out of your dough? This could happen because you cut your rolls a little smaller or roll your dough out a little larger. Just bake them all! You might need to bake additional rolls in a different pan, because in my experience, 12 is the max you can fit in a 9×13-inch pan.
• Use the proof setting. Some new ovens have a “Proof” setting. I have found this to be an AMAZING feature, and if you’re lucky enough to have it, use it!
• Let the dough rise somewhere warm. If your kitchen is cool or drafty, heat your oven to 200°F when you first start mixing the dough. As soon as the oven comes to temperature, switch it off. Finish making your cinnamon rolls, cover them as directed, and place the pan in the warm oven. The temperature will have dropped by this point, leaving it only slightly warm, which is the perfect place for your dough to rise!

Make Ahead Option

This recipe can absolutely be made in advance. It’s especially great for holidays and for entertaining. The easiest way to get a head start on breakfast is to prepare the cinnamon rolls and let them rise overnight.

1. Arrange your cinnamon rolls in the pan, and then cover them tightly with plastic wrap.
2. Place the pan in the refrigerator to rise slowly overnight.

This is a great method to use if you want to prep ahead! The next morning, pull your pan out of the fridge and preheat your oven. Remove the plastic wrap and bake as directed.

How to Store

• Refrigerate. Store the frosted cinnamon rolls in an airtight container in the fridge for up to 3 days. The unfrosted rolls are fine to store at room temperature for up to 2 days.
• Reheat. Warm up your homemade cinnamon rolls in the oven or in the microwave.

More Cinnamon Rolls Recipes

• Cinnamon Roll Pound Cake
• Biscuit Cinnamon Rolls
• Cinnamon Roll Cookies
• Cinnamon Roll Layer Cake
• Pull Apart Cinnamon Roll Bread