There’s something magical about waking up to the smell of homemade cinnamon rolls baking in the oven. The way the butter and cinnamon melt together, the sweet swirl tucked into soft, pillowy dough, and that final swoop of cream cheese frosting melting over the top—it’s the definition of cozy comfort.
If you’ve ever wanted to make bakery-style cinnamon rolls at home, this recipe is for you. These rolls are everything a cinnamon roll should be: gooey in the center, golden on the edges, and generously topped with frosting. Best of all, they’re simple enough to make on a weekend morning but special enough to share for holidays or gatherings.
Pull up a chair, pour yourself a cup of coffee or tea, and let’s bake together.
Ingredients for Homemade Cinnamon Rolls
You only need a handful of pantry staples to make these rolls, and chances are you already have most of them on hand.
For the Dough
1 cup warm milk (110–115°F)
2 ½ teaspoons instant dry yeast
2 large eggs, room temperature
½ cup salted butter, softened
½ cup granulated sugar
1 teaspoon salt
4 cups all-purpose flour (plus up to ½ cup extra if needed)
For the Filling
½ cup salted butter, softened
1 cup packed brown sugar
2 tablespoons cinnamon
½ teaspoon vanilla extract
For the Cream Pour
¼ cup warm heavy cream
For the Frosting
4 cups powdered sugar
½ cup salted butter, softened
1 tablespoon vanilla extract
8 ounces cream cheese, softened
Why This Cinnamon Roll Recipe Works
There are plenty of recipes for cinnamon rolls out there, but this one checks all the boxes for the best version you can make at home.
✨ Soft, pillowy dough – A rich dough with butter, eggs, and milk makes these rolls tender and fluffy.
✨ Gooey filling – Brown sugar and cinnamon melt into the dough as it bakes, creating that sticky swirl we all love.
✨ The cream trick – Pouring warm heavy cream over the rolls before baking ensures the centers bake up moist and gooey.
✨ Bakery-style frosting – A whipped cream cheese glaze takes them over the top.
Step-by-Step Instructions
1. Mix the Dough
Pour the warm milk into the bowl of a stand mixer and whisk in the yeast. Let it sit for 5 minutes until foamy. Add the butter, sugar, and eggs, stirring well to combine. Mix in the salt and flour, then let the mixture rest for 5 minutes.
2. Knead Until Smooth
Switch to the dough hook and knead for 5–7 minutes. The dough should be smooth, elastic, and slightly sticky. If it’s too wet, add flour one tablespoon at a time until the texture is right.
3. First Rise
Transfer the dough to a greased bowl, cover, and let rise in a warm place for 30 minutes.
4. Make the Filling
While the dough rises, combine butter, brown sugar, cinnamon, and vanilla in a bowl. Stir until smooth.
5. Shape the Rolls
Roll the dough into a large rectangle about ½-inch thick. Spread the filling evenly on top. Starting with the long side, roll the dough tightly into a log. Slice into 8–12 rolls using a sharp knife or unflavored dental floss.
6. Second Rise
Place rolls in a greased 9×13 pan, cover, and let rise for 20 minutes until nearly doubled.
7. Bake with Cream
Preheat oven to 375°F. Warm the heavy cream slightly, then pour evenly over the rolls. Bake for 20–22 minutes, until golden brown and baked through.
8. Frost and Enjoy
Beat cream cheese and butter until smooth. Add vanilla and powdered sugar and whip until fluffy, about 3–5 minutes. Spread generously over warm rolls.
Tips for Perfect Cinnamon Rolls
Use warm—not hot—milk. Yeast needs warmth to activate, but anything hotter than 115°F can kill it.
Keep your dough tacky. Cinnamon rolls are best when the dough is slightly sticky after kneading. Adding too much flour can make them dry.
Roll evenly. Aim for a tight spiral so every roll bakes evenly with a perfect swirl.
Slice cleanly. Dental floss works wonders for cutting rolls without squishing them.
Frost while warm. Spreading frosting over slightly cooled rolls lets it melt into the swirls for that signature gooey topping.
Common Questions About Cinnamon Rolls
Can I make cinnamon rolls ahead of time?
Yes! After placing the cut rolls in the pan, cover and refrigerate overnight. Let them rise at room temperature for 30–45 minutes before baking.
How do I store cinnamon rolls?
Store in an airtight container at room temperature for up to 2 days. Warm in the microwave for 15 seconds to revive their softness.
Can I freeze cinnamon rolls?
Yes—bake them, cool completely, then wrap well and freeze for up to 2 months. Thaw overnight in the fridge and warm before frosting.
What cinnamon is best for cinnamon rolls?
Cinnabon famously uses Makara cinnamon, a Korintje variety with a sweeter, smoother flavor. Saigon cinnamon is another great choice if you want bold, aromatic rolls.
Why pour cream over the rolls?
This trick keeps the centers gooey and prevents dryness. It’s the secret to that irresistible bakery texture.
Flavor Variations to Try
While classic cinnamon rolls are perfection, you can always add a twist:
Maple Pecan Cinnamon Rolls – drizzle with maple glaze and sprinkle with toasted pecans.
Pumpkin Spice Cinnamon Rolls – add pumpkin puree to the filling for a fall-inspired version.
Orange Cinnamon Rolls – mix orange zest into the filling and frosting for a bright, citrusy touch.
Chocolate Cinnamon Rolls – sprinkle mini chocolate chips into the filling for an indulgent upgrade.
Or Try My Cinnamon Roll Flavors..
A Cozy Baking Tradition
Cinnamon rolls have a way of slowing life down. Baking them is a ritual—you mix, knead, wait, roll, slice, and watch the dough rise. There’s comfort in the process, just as much as the reward.
When I make these cinnamon rolls, I like to set the kitchen in motion: soft music in the background, a candle flickering on the counter, maybe a cup of tea while I wait for the dough to rise. Baking becomes less about the end product and more about the experience itself.
And when the rolls finally come out of the oven, golden and steaming, it feels like a little bit of magic.
Enjoy!
Homemade cinnamon rolls are one of those recipes that turn an ordinary morning into something special. They’re soft, gooey, and full of cozy flavor—the kind of bake that makes everyone gather around the kitchen.
Whether you’re making them for a holiday brunch, a weekend breakfast, or simply to treat yourself, these cinnamon rolls are worth every step.
So tie on your apron, warm up your oven, and bake up a batch of the best cinnamon rolls you’ve ever had. Trust me—you’ll never look at the store-bought kind the same way again.
Now GO and enjoy your copycat cinnabon cinnamon rolls!! I hope you enjoyed this recipe and love these ooey gooey cinnamon rolls because I know I did!
Best Homemade Cinnamon Rolls (Cinnabon Copycat Recipe)
Equipment
- Stand mixer with dough hook
- 9x13 Baking Pan
- Sharp knife or floss
Ingredients
Dough
- 1 cup warm milk 110–115°F
- 2 ½ teaspoons instant dry yeast
- 2 large eggs room temperature
- ½ cup salted butter softened
- ½ cup granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour plus up to ½ cup extra if needed
Filling
- ½ cup salted butter softened
- 1 cup packed brown sugar
- 2 tablespoons cinnamon
- ½ teaspoon vanilla extract
Cream Pour
- ¼ cup warm heavy cream
Frosting
- 4 cups powdered sugar
- ½ cup salted butter softened
- 1 tablespoon vanilla extract
- 8 ounces cream cheese softened
Instructions
- Activate the yeast - In the bowl of a stand mixer, whisk together warm milk and yeast. Let sit for 5 minutes until foamy.
- Mix the dough - Add butter, sugar, and eggs. Stir well. Add salt and 4 cups flour. Mix until just combined, then rest 5 minutes.
- Knead - Switch to the dough hook. Knead on medium for 5–7 minutes until smooth and elastic. Dough should be slightly sticky. If too wet, add flour 1 tablespoon at a time.
- First rise - Transfer dough to a greased bowl, cover with a towel, and let rise in a warm spot for 30 minutes.
- Make the filling - In a bowl, stir butter, brown sugar, cinnamon, and vanilla until smooth.
- Shape the rolls - Roll dough into a ½-inch thick rectangle. Spread filling evenly over the surface. Roll up tightly, jelly-roll style. Slice into 8–12 rolls.
- Second rise - Arrange rolls in a greased 9×13 pan. Cover with a towel and let rise for 20 minutes, or until nearly doubled.
- Preheat oven - Set oven to 375°F. Warm heavy cream slightly and pour evenly over rolls.
- Bake - Bake 20–22 minutes, until golden brown and centers are set.
- Frost - Beat cream cheese and butter until smooth. Add vanilla and powdered sugar; beat 3–5 minutes until fluffy. Spread frosting generously over warm rolls.
