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Homemade Cinnamon Rolls

Homemade Cinnamon Rolls are incredibly soft with a gooey cinnamon filling and cream cheese icing. Our family favorite recipe that is a must have for weekend mornings and holiday gatherings. 

Homemade Cinnamon Rolls with Cream Cheese Icing

Homemade Cinnamon Rolls are always a treat. I make this easy recipe often and it doesn’t take long for them to disappear! No worries if you don’t have a stand mixer, you can knead the dough by hand and have gooey cinnamon rolls fresh from your oven in just a few hours. 

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I have an ongoing partnership with Red Star Yeast but this is not a sponsored post.

for the cinnamon sugar filling

  • Butter
  • Brown sugar
  • Ground Cinnamon

for the icing

  • Cream cheese 
  • Butter
  • Powdered sugar
  • Milk
  • Vanilla extract

How to Make the Best Cinnamon Roll Recipe

Step by step making yeast dough for homemade cinnamon rolls
  1. Start with lukewarm milk. You can set your milk out in advance or heat it for about 30 seconds to 1 minute in the microwave. 
  2. In a large bowl, add the warm milk and stir in sugar and yeast. I like to use Platinum Red Star Yeast. It has dough enhancers that will ensure your dough to be perfect, every time!
  3. Next, add in the softened or melted butter and eggs to the yeast mixture. Stir together and set aside about 5 minutes. 
  4. You will now start adding in the flour, 2 cups with the salt to start with and then 1/2 cup at a time. Mix with a wooden spoon or a dough whisk until the dough forms a ball and pulls away from the bowl. I added about 3 1/2 cups. 
  5. Pour the dough out onto a lightly floured surface.
Kneading yeast dough for homemade cinnamon rolls
  1. Knead the dough for 3 to 5 minutes, turning the dough over and pressing it into itself. The dough will be smooth and no longer be sticky. 
rising yeast dough in a bowl
  1. Place dough in a well greased bowl and turn to coat the dough. Cover with plastic wrap and set in a warm place to rise for about an hour or until doubled in size. 
Rolling yeast dough out and filling with cinnamon and sugar
  1. Pour the dough onto a lightly floured surface and knead out any air bubbles. 
  2. Use a rolling pin to form a rectangle, about 12 inches by 18 inches. 
  3. Spread dough with softened butter. 
  4. Sprinkle with brown sugar and cinnamon. 
  5. Roll dough tightly from the long end. 
Cinnamon Rolls ready for 2nd rise
  1. Use a serrated knife to gently cut into 1 1/2 inch rolls. 
  2. Place on a greased baking sheet or 9 x 13 pan. 
Cinnamon Roll Dough ready to bake
  1. Cover rolls with plastic wrap and allow to rise 30 minutes to 1 hour or until doubled in size.
Baked Cinnamon Rolls
  1. Bake rolls for 18- 22 minutes. 
Cream cheese icing
  1. Mix up cream cheese icing by mixing cream cheese and butter with powdered sugar, vanilla and milk using an electric mixer on medium speed until smooth and creamy.
Homemade Cinnamon Rolls with Cream Cheese Icing
  1. Spread over warm rolls and serve immediately. 

How to Store and Reheat Cinnamon Rolls

Store leftover cinnamon rolls covered with plastic wrap or in an airtight container on the counter for up to 2 days. Rolls can be refrigerated for up to 4 days. Reheat loosely covered with foil in a 325° oven for 8 –10 minutes.

Tips for Making Perfect Cinnamon Rolls

  • Baking with Yeast: Make sure that your yeast is fresh and not expired. 
  • Fluffy Cinnamon Rolls: Add flour to create the dough a bit at a time. Add 2 cups of flour to start mixing the cinnamon roll dough and then add 1/2 cup at a time. Adding too much flour will make your rolls tough and heavy. 
  • Soft Cinnamon Rolls: Don’t over bake the rolls. Oven baking times and temperatures can vary. Check your rolls starting about 5 minutes early, so they are not over browned and hard. 

Substitutions for Sweet Rolls

  • Milk and eggs will make a softer, richer dough for cinnamon rolls.
  • You may substitute water for the milk and you can still have delicious rolls. 
  • Vegetable oil may be substituted for the butter in the dough but not in the filling. Butter will give the dough more flavor. 
  • The cream cheese frosting is really rich, skip the cream cheese for a powdered sugar icing if you prefer a lighter icing.

Make Ahead Cinnamon Rolls

You can make the cinnamon rolls to the point of the second rise, cover tightly with plastic wrap and refrigerate. Remove unbaked cinnamon rolls from refrigerator the next morning and allow to rise for about an hour in a warm place. Bake as directed. 

More Delicious Cinnamon Roll Recipes to Try

This Homemade Cinnamon Roll Recipe is really quite simple to make and are always a special treat. During the holidays, I often bake batches of these cinnamon rolls for all of our family and our neighbors. 

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Homemade Cinnamon Rolls
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4.63 from 113 votes

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls are incredibly soft with a gooey cinnamon filling and cream cheese icing. Our family favorite recipe that is a must have for weekend mornings and holiday gatherings. 
Prep Time30 minutes
Cook Time20 minutes
Additional Time2 hours
Total Time2 hours 50 minutes
Course: Desserts
Cuisine: American
Keyword: best cinnamon rolls, easy cinnamon rolls, soft cinnamon rolls with cream cheese icing, sweet rolls
Servings: 12 rolls
Calories: 492kcal
Author: Milisa


for the dough:

  • 1 1/3 cups milk lukewarm
  • 2 tablespoons butter room temperature
  • 1/4 cup sugar
  • 1 package Red Star Platinum Yeast
  • 2 large eggs
  • 4 1/2 cups all purpose flour
  • 1/2 teaspoon kosher salt

for the filling:

  • 1/4 cup butter
  • 1 cup brown sugar
  • 2 teaspoon cinnamon

for the icing:

  • 4 ounces cream cheese softened
  • 3 tablespoons butter softened
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract


  • Pour milk, sugar, yeast, 2 tablespoons butter and eggs into a large mixing bowl. Stir with wooden spoon or dough whisk. Set aside 5 minutes.
  • Add 2 cups of flour and salt. Mix well.
  • Add more flour 1/2 cup at a time until dough forms a ball and pulls away from sides of the bowl.
  • Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should no longer be sticky.
  • Grease a large bowl and add dough, turn to coat. Cover with plastic wrap and place in a warm place to rise for about an hour.
  • Punch dough down onto a floured surface and roll out into about 12" x 18" rectangle.
  • Spread with 1/4 cup of softened butter.
  • Sprinkle brown sugar evenly over dough.
  • Next, sprinkle cinnamon over brown sugar.
  • Tightly roll up dough from the long side.
  • Cut dough into 1 1/2 inch slices with a serrated knife.
  • Place on a greased baking sheet or 9 x 13 baking pan.
  • Loosely cover and allow to rise for 30- 45 minutes.
  • Preheat oven to 350°.
  • Bake for 20-22 minutes or until rolls are cooked through and lightly browned.
  • Combine cream cheese, 3 tablespoons butter, powdered sugar, milk and vanilla extract. You can use an electric mixer or mix well with a wooden spoon.
  • Allow cinnamon rolls to cool about 5 minutes before icing.
  • Serve immediately.


Store rolls wrapped in plastic wrap at room temperature for up to 2 days or refrigerated for 4 days.
To Make Rolls in advance:
After shaping rolls, place on baking sheet and cover tightly with plastic wrap. Refrigerate over night. Remove from refrigerator and place in a warm place to rise one hour. Bake according to directions.


Serving: 1g | Calories: 492kcal | Carbohydrates: 85g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 66mg | Sodium: 220mg | Fiber: 2g | Sugar: 46g


  1. Hi! I’m looking to make these but can’t find what the equivalent amount of yeast this would be. Are they 1/4 oz packages?

  2. HI!
    I’ve used this recipe countless of times & the rolls always turn out so yummy! I was wondering, can I double the ingredients to make 24 rolls? would it turn out just as good?

      1. Can they stay in the fridge for two days before baking? I’ve made these TONS of times but I need to have some Pre ready

  3. I’ve made these two weekends in a row now. They are absolutely amazing! I love that they’re soft, not overcooked. This will be the only recipe I ever use for cinnamon rolls!

  4. Very well results, lots of time but for my valentine, well worth the effort.
    Follow recipe exactly and relax, they will be perfect.
    So fluffy with the right sugar amount. Great recipe,
    Thank you,

  5. Hi, Your recipe is amazing! My family loves them! I was wondering can you freeze the rolls before the second rise? Thank you

  6. I just made these. After I had rolled them and cut and waiting to double in size ( which they didn’t) everything on the inside was seeping out. What did I do wrong ?

    1. Hi Shauna,
      Did you use softened butter or melted butter? Melted butter tends to make the filling run out. If your cinnamon rolls didn’t rise, it could be that they were not in a warm enough place or possibly the yeast was not fresh. I have made these dozens of times without issue. Let me know if you have more questions.

      ~ Milisa

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