There is nothing quite like pulling a pan of Homemade Cinnamon Rolls out of the oven and having the whole kitchen smell like a bakery you wish you lived in. The first time I made these, I remember standing barefoot in my tiny kitchen, flour on my sweater, wondering if the dough would actually rise or just sit there glaring at me. Ninety minutes later, it had puffed up like a soft pillow and I knew I was in trouble—in the best way. These rolls are tender, buttery, and generously swirled with cinnamon sugar, finished with a creamy icing that melts right into every spiral.

They have become the thing I bake when someone needs cheering up, when guests stay the night, or when I just need an excuse to have dessert for breakfast. The dough is simple enough for a relaxed Saturday, but still special enough for holidays and birthdays. Once you make these Homemade Cinnamon Rolls a couple of times, you’ll start to get a feel for the dough—how it should feel under your hands, how puffy it looks when it’s ready—and that’s when the recipe really becomes yours.

Why You’ll Love These Homemade Cinnamon Rolls

These Homemade Cinnamon Rolls hit that sweet spot between impressive and doable. The dough is soft and rich, but it comes together in one bowl and doesn’t require any fancy techniques. Once it rises, it rolls out easily into a rectangle that you’ll fill with a buttery cinnamon-sugar mixture before slicing into thick spirals. They bake up with golden tops and gooey centers that stay tender for hours.

The icing is a simple, creamy mixture that you spread on while the rolls are still warm so it slowly sinks into all the crevices. If you like bakery-style rolls but want more control over the sweetness and texture, this version is for you. You can keep them classic, or use the variations below to make them feel new every time.

Ingredients For Soft, Fluffy Rolls

Here’s what you’ll need for a batch of cozy, bakery-style Homemade Cinnamon Rolls that serves about 12 people.

Dough Ingredients

4 cups all-purpose flour
1 packet (about 2 ¼ teaspoons) instant or active dry yeast
1 cup warm milk
⅓ cup granulated sugar
⅓ cup unsalted butter, melted
½ teaspoon salt
2 large eggs

Cinnamon Filling

¾ cup packed brown sugar
2 tablespoons ground cinnamon
¼ cup unsalted butter, softened

Creamy Icing

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract
Pinch of salt
1–2 tablespoons milk, as needed for consistency

How To Make Homemade Cinnamon Rolls

Bloom the yeast. In a large mixing bowl, combine the warm milk and a spoonful of the sugar, then sprinkle the yeast over the top. Let it sit for about 5 minutes, until it looks foamy on the surface.
Mix the dough. Add the melted butter, remaining sugar, eggs, and salt. Stir to combine, then gradually add the flour, mixing until a soft, slightly sticky dough forms.
Knead until smooth. Turn the dough onto a lightly floured surface and knead for about 5–7 minutes, until it feels supple and elastic. It should feel soft but not gluey; dust with a little extra flour only if it sticks badly.
First rise. Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.
Prepare the filling. In a small bowl, mix together the brown sugar and cinnamon. Keep the softened butter nearby; you’ll spread it directly over the rolled-out dough.
Shape the rolls. Gently punch down the risen dough and roll it into a large rectangle, roughly 16×10 inches. Spread the softened butter over the surface, then sprinkle the cinnamon-sugar mixture evenly on top.
Roll and slice. Starting from the long edge, roll the dough into a tight log. Slice into 12 even pieces with a sharp knife or dental floss and place the spirals, cut side up, into a greased 9×13-inch baking dish.
Second rise. Cover the pan and let the rolls rise for 25–35 minutes, until puffy and almost touching. During this time, preheat your oven to 350°F (175°C).
Bake. Bake the rolls for 22–26 minutes, until the tops are lightly golden but the centers are still soft. If the edges are browning quickly, tent loosely with foil near the end.
Make the icing. While the rolls cool for a few minutes, beat together the cream cheese, butter, powdered sugar, vanilla, and salt. Add milk a splash at a time until you get a thick but spreadable icing.
Finish and serve. Spread the icing generously over the warm Homemade Cinnamon Rolls so it melts into the swirls. Serve warm, when they’re at their coziest.

Pro Tips For Bakery-Style Rolls

Use milk that feels warm to the touch, not hot—too much heat can ruin the yeast and keep the dough from rising well.
Err on the side of a slightly sticky dough rather than packing in extra flour; a softer dough bakes into softer rolls.
Spread the icing on while the rolls are still warm, not blazing hot, so it melts slowly instead of sliding off.
If your kitchen is chilly, let the dough rise in an oven that’s been turned off but still slightly warm.

Easy Variations

Nutty crunch: Sprinkle chopped pecans or walnuts over the cinnamon-sugar layer before rolling for extra texture.
Raisin lovers: Add a small handful of raisins to the filling if you like a more classic bakery-style roll.
Subtle citrus: Stir a little orange zest into the icing for a gentle, bright twist without overpowering the cinnamon.
Extra cinnamon: Add a pinch of nutmeg or cardamom to the filling for a deeper, more complex spice flavor.

Substitutions That Work

Milk: Whole milk gives the softest texture, but 2% or unsweetened almond milk will still produce good Homemade Cinnamon Rolls.
Yeast: You can swap instant yeast for active dry; if using active dry, let it sit in the warm milk and sugar until foamy before adding the other ingredients.
Butter: Salted butter can be used—just reduce or skip the added salt in the dough and icing.
Cream cheese: If you’re out, use extra butter in the icing and a spoonful of milk to create a simple vanilla glaze instead.

Troubleshooting Homemade Cinnamon Rolls

Dough didn’t rise: The yeast may have been old or the milk too hot or too cold. Next time, check the yeast date and aim for warm, comfortable-to-the-touch milk.
Rolls turned out dense: This usually means too much flour or not enough rising time. Keep the dough soft and give it time to double in size.
Centers underbaked: If the tops brown too fast, cover loosely with foil and bake a few extra minutes until the center of a roll looks set.
Filling leaked out: A little leakage is normal. Just scoop any sugary mixture from the pan and spoon it back over the hot rolls.

Storage And Serving Ideas

If you actually have leftovers, keep the rolls in an airtight container at room temperature for up to 2 days, or in the fridge for 3–4 days. A quick 15–20 seconds in the microwave brings back the soft, just-baked feel.

For longer storage, freeze the baked and cooled Homemade Cinnamon Rolls (without icing) in a well-wrapped container. Thaw overnight in the fridge, warm them in a low oven until soft, then add fresh icing right before serving. They’re lovely with hot coffee, tea, or a cold glass of milk.

Frequently Asked Questions

Can I make Homemade Cinnamon Rolls the night before? Yes. Assemble the rolls in the pan, cover tightly, and refrigerate overnight. Let them sit at room temperature for 45–60 minutes before baking.
Can I freeze unbaked rolls? You can freeze the shaped rolls before the second rise. Thaw in the fridge, then let them puff up at room temperature before baking.
What if my dough is too sticky? Add flour 1 tablespoon at a time while kneading, just until it’s soft and stretchy but no longer smearing all over your hands.
Can I halve the recipe? Yes, simply divide all ingredients by two and bake the rolls in a smaller pan, such as an 8×8-inch dish.
How do I know when the rolls are done? The tops should be lightly golden and the center of a middle roll should look set, not doughy, when you gently pull it up with a fork.
Can I make them without eggs? You can try using a neutral-flavored egg replacer; just know the texture will be slightly less rich and fluffy.
How do I keep the rolls soft the next day? Store them tightly covered and warm individual rolls briefly before serving; adding a tiny bit of extra icing doesn’t hurt either.

John