best cinnamon rolls

The BEST cinnamon rolls in the WORLD. Big, fluffy, soft and absolutely delicious. You&#x27;ll never go back to any other recipe once you try this one! This cinnamon roll recipe includes options to make them overnight or ahead of time and even freeze them.

The Best Cinnamon Rolls You'll Ever Eat

For the dough:

milk

quick rise or active yeast (1/4-ounce package yeast)

sugar

egg egg

unsalted butter, melted

bread flour,

salt

For the filling:

dark brown sugar (light brown sugar also works)

cinnamon

unsalted butter, softened

For the cream cheese frosting:

oz cream cheese, softened

vanilla extract

Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it&#x27;s TOO sticky (meaning it&#x27;s sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.

Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.

Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.

Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.

Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.

To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!

Classic Cinnamon Rolls from Delish.com are unbeatable.

Classic Cinnamon Rolls

Cooking spray

c. milk

yeast

eggs,

butter,

c. all-purpose flour

kosher salt

c. sugar

baking soda

c. (1 stick) butter, softened

brown sugar

nutmeg

cream cheese, softened

pure vanilla extract

c. milk cream

I’ve always wanted to make homemade cinnamon rolls, but was a little intimidated.  These were not only DELICIOUS, but amazingly perfect looking. Thanks for the easy to follow step-by-step instructions. I can’t wait to make them again for a special brunch.

Perfect recipe! My first attempt at it and was sooo good! Thankyou for sharing

Such a great recipe! Not the best baker by any means, but these turned out so good on my first try! Personally, I do not recommend the nutmeg unless you want a pumpkin spice sort of flavor. Other than that these were the perfect cinnamon rolls!

Followed the recipe. Came out perfect. 
First time making cinnamon rolls.

I used this recipe for my first-time ever making cinnamon rolls and they turned out amazing!  Like the other reviewers, I agree this recipe is easy to follow and the rolls are super delicious!  I used my stand mixer and everything turned out perfectly.  I used cardamom for half of the cinnamon and they taste great.  I will make less frosting next time - probably cut back to 3/4 of the amount.

I made these last night, covered tightly in the baking dish and proofed them this morning. They turned out beautifully!

I made these and it turned out crazily good!
if I bake something like this it usually turns out pretty dense. But this was nice a fluffy, like a professional bakery dough.

This was awesome. Came out great the first time. My roommates were raving about these, and the house smells like IKEA. 
I personally like a bit of amaretto in the icing and using Neufchâtel cheese to lighten it up a bit. Delicious.

I messed up the recipe so they didn't turn out as they should but they still tasted amazing

They were wonderful. Will not search for another cinnamon roll recipe.

I'm a pretty good cook but certainly not a baker by any  means. This recipe is so easy to follow and the end results was simply and surprisingly delicious! I have attempted cinnamon rolls a few times with so so results. These from your recipe are over the top. THANK YOU! I will be making them again. If there were a 6th star I'd give it.

Yummy.  These are tasty, just sweet enough!

These are the best cinnamon rolls EVER. They&#39;re soft and fluffy with a gooey brown sugar cinnamon filling, frosted with cream cheese frosting all while drenched in a rich, buttery brown sugar cinnamon caramel sauce on the bottom.

The Best Cinnamon Rolls Ever

(300 ml) whole milk, warmed to about 110 degrees

active dry yeast

granulated white sugar (to bloom the yeast)

(593 g) all-purpose flour, spooned and leveled

tsp salt

tbsp (25 g) granulated white sugar

eggs, whisked

vanilla

(112 g) unsalted butter, very softened

(220 g) light brown sugar, packed

(116 g) honey

tbsp (45 ml) heavy cream

tbsp (84 g) unsalted butter, very softened

oz (170 g) cream cheese,

(97 g) powdered sugar

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.

Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.

To the dry ingredients add the whisked eggs, vanilla and softened butter and mix.

Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.

Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

For the Dough

While the dough rises, make the sticky caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, cinnamon, honey, vanilla, heavy cream and salt together in a medium bowl.

Grease a 9x13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.

For the Cinnamon Caramel Sauce

While the dough rises, also make the filling by mixing the butter, brown sugar, cinnamon and salt together in a small bowl. (If the filling is too firm and not spreadable, add heavy cream a tsp at a time until it&#39;s easily spreadable.)

For the Cinnamon Filling

Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.

Sprinkle the cinnamon sugar filling over the dough and spread it evenly with an offset spatula.

Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.

Place the rolls in the prepared casserole dish with the cinnamon caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.

Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.

Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)(Cover with aluminum foil for the last 5 minutes if they&#39;re getting too brown.)

Assembling and Baking the Cinnamon Rolls

While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.

Add in the cream cheese and mix until combined on medium speed.

Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.(You can add more powdered sugar if you want the frosting to be sweeter.)

Then add in the vanilla and combine on medium speed until the frosting is smooth.

Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve! 

For the Cream Cheese Frosting

These BEST EVER cinnamon rolls are soft, moist, fluffy, and topped with a silky cream cheese icing.

Easy Homemade Cinnamon Rolls

all purpose flour

(75 grams) granulated sugar

packets Fleischmann’s® RapidRise® Yeast (about 4 1/2 tsp)

(355 grams) water

tbsp (85 grams) unsalted butter

(55 grams) unsalted butter, room temp

(100 grams) light brown sugar, packed

oz cream cheese, room temp

(120 grams) powdered sugar

tsp vanilla extract

In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt.

In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec &#8211; 45 sec, until warm to the touch but not hot. The butter will not melt completely. 

Pour into the dry ingredients with the egg and mix with a wooden spoon. 

Add in 2 more cups of flour and mix. It should turn pretty thick and sticky at this point.

Add in 1/2 cup of flour and mix again. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough.

It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth mass that&#8217;s soft and tacky.

With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it&#8217;s not, then shape it into a ball and let it rest uncovered for 10 minutes. 

When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.

Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10&#215;15 inch rectangle using a rolling pin. 

Spread the room temperature butter into a thin and even layer, leaving about 1/2 inch border all around the outside of the dough. 

Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.

Working from the 15 inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze in to compact the log of dough. It may have stretched out a bit during the rolling process so this brings it back together. 

For best results, use unflavored dental floss to cut the rolls. If you don&#8217;t have floss, you could also use really thin sewing thread. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape. 

Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.

Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.

Place the rolls in a buttered or greased 9&#215;13 dish (you could also use two 9&#8243; round pans, placing 6 rolls in each). It&#8217;s OK if all of the rolls are touching. *See notes for overnight instructions

Place in a warm spot and cover with a towel to rise for 1 hour. If you live in a colder climate, preheat the oven to the lowest temperature. Once it&#8217;s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof. 

Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish. 

Bake for 25-30 minutes or until the tops are a light golden brown. While they cool, make the icing. 

Cinnamon Roll Dough

Place the cream cheese and butter in a bowl and use a fork to mash the two together. Make sure they&#8217;re both softened to room temperature, otherwise the icing will be lumpy.

Add the powdered sugar and vanilla and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth. 

Cream Cheese Icing

Hands down the best recipe out there! These are amazing!! My family agrees

This is a great basic cinnamon roll recipe! The roll itself is perfect. Our family prefers more cinnamon flavor- I’d recommend doubling the filling if you likewise like a lot of filling. As-is they’re a little bread heavy. But aside from that tweak we’ll make next time it is a solid recipe! Will definitely make again 😊

Best recipe ever! My family enjoys these every single time👌🏻

I had never made cinnamon rolls from scratch before, and these turned out great! So yummy!

Fantastic! First go they turned out perfectly! Tho I might seperate them into two diff pans next time because they expanded a LOT more than expected and one tried to escape and curved over the side lmao (nothing actually fell out but it made a good effort lmao). Frosting is delicious too, for sure saving this one, gonna make a strawberry filling next batch n see how the dough handles it

Absolutely fantastic. So insanely easy. I still struggle with the cutting part (have used floss and it's just hard to get it underneath the big roll!) I'll get it eventually lol. Made it only twice but I think about them daily. 10/10 amazinggg. gorge. divine. also, they are fun and satisfying to make. Thank you for this awesome recipe, Jenna!

Delicious! Made as per the recipe but very some reason my dough didn’t really rise. Regardless they rose in the oven. I think next time I will double the filling so they are gooey. Thank you for a great recipe!

These are no Cinnabon cinnamon rolls but they sure are delicious! I couldn’t believe how soft and fluffy they were. I like my rolls really dominant in cinnamon flavor so I think the next time I make these, I’ll double the call for cinnamon but either way, these are a must try!!! Thank you 😊

Really, really good. I’ve tried a few different cinnamon scroll recipes and this is by far the best; literal cafe quality scrolls. I’ve made them twice now and both times have been delicious, however the second time I ran out of plain flour and had to use half self raising - It made them better! Be sure to keep an eye on them in the oven, mine only took around 18 minutes.

Today is my first time trying this out and to tell you the truth it was hard to do I add raisins in my  they came out awesome thank you so much

loved it! 
easy and simple instructions, minimal ingredients but still turned out nice and fluffy. tasted  so amazing! i substituted the butter and cream cheese to be dairy free and it still turned out great! everyone loved them!

This has became my go to cinnamon roll recipe!  Question though, has anyone made them and frozen them for later use?

I’ve had many failed attempts in making cinnamon rolls but was determined to try again. This recipe was awesome and the rolls were so delicious. I wanted to double the recipe but didn’t know if I needed to add four packets of yeast. I was afraid to, so I made two separate batches. Would it be okay to double the yeast too if I’m trying to double the recipe? Thanks.

https://www.youtube.com/watch?v=tCwZ6mEoo68

FULL RECIPE: https://butternutbakeryblog.com/easy-homemade-cinnamon-rolls

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The ultimate soft and fluffy homemade cinnamon rolls! Gooey, soft, tender and absolutely perfect.

Soft and Fluffy Cinnamon Rolls

standard packet active dry yeast (2 1/4 tsp)

unsalted butter (melted)

eggs (lightly beaten)

egg yolk (lightly beaten)

all-purpose flour

unsalted butter (very soft)

tbs corn starch

oz cream cheese (softened)

unsalted butter (room temperature)

confectioner's sugar

salt (optional)

In the bowl of your stand mixer fitted with the dough hook, Add yeast, warm milk and 1 tbs of measured out sugar. Stir together lightly and allow to sit for 10 minutes or until foamy on top. Stir in remaining sugar, salt, melted butter and beaten eggs until combined.

Add 3 cups of flour first and then add one tablespoon at a time until you have a workable dough. The dough WILL still be sticky so do not over-flour your dough! It should be sticky but not sticky enough where it sticks to your hands. Also note that your dough may not completely stop sticking from the bottom of the bowl so don&#039;t base your flour additions on that.

Place dough into a lightly greased bowl and set into a warm place to rise until doubled, about one hour. I like to turn my oven onto 170 degrees and then turn it off, it creates the perfect warm environment.

In the last minutes of the dough rising, gather your ingredients for the filling. In a small bowl, stir the brown sugar, cinnamon and corn starch until thoroughly incorporated. Take the risen dough and don't punch it down just yet. Flip the bowl over and dump it out onto a lightly floured surface.

Pat it down lightly to release the air inside and roll it with a rolling pin into a very large rectangle, about 12 x 24. Smear the butter on into an even layer and sprinkle the filling on top. Pat it down lightly to pack it down.

Roll the dough up very tightly into a long log. Cut the log into 12 or 16 cinnamon rolls. 12 for a large 9x13 pan or 16 for two round 8" baking pans (8 rolls in each). Grease your pan of choice extremely well and place cut cinnamon rolls into prepared pan.

At this point, if you are preparing these for the next day, wrap them TIGHTLY with saran wrap (you do not want any air to get in and dry out the dough) and refrigerate until you are ready. Remove from the refrigerator and set back into warm environment for the second rise.

Allow them to rise in a warm place one more time until puffy, about thirty minutes.

Once rolls have done their second rise. preheat the oven to 350 degrees and arrange the rack into the center of the oven. Bake cinnamon rolls for 20-25 minutes or until lightly golden on top.

Beat cream cheese and butter together until smooth with no lumps. Add in confectioner&#039;s sugar, vanilla and optional pinch of salt and mix until smooth an creamy. Spread the frosting onto the warm rolls.

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Top 5 best cinnamon rolls recipes from across the web

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Classic Cinnamon Rolls

The Best Cinnamon Rolls Ever

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The most viewed best cinnamon rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine