Classic Cinnamon Rolls
These soft homemade cinnamon rolls from scratch are big, pillowy, and rolled with a cinnamon-sugar filling that turns gooey and caramelized as it bakes. A tangy cream cheese frosting melts right into every layer.
If there’s one thing years behind the counter at my family’s bakery taught me, it’s that a really good cinnamon roll is worth the wait. These take a little patience, but nothing about them is complicated, and that’s exactly how I like my weekend baking projects. They’re best enjoyed warm, with a hot cup of coffee.
The secret is in the details. A short, gentle first rise keeps the dough tender instead of overly airy, and warm cream poured over the rolls right before baking keeps the centers soft and gooey. And like everything I post here, I made this, photographed it, and ate it before I wrote a single word of this post.
What You’ll Need
Equipment
You don’t need anything fancy, and a stand mixer is optional. (Some links below are affiliate links, I may earn a small commission at no extra cost to you. Full disclosure here.)
Stand mixer with dough hook: Makes the dough easy, but you can also knead by hand.
9×13-inch baking pan: For baking the rolls snugly together.
Rolling pin: For rolling the dough into an even rectangle.
Unflavored dental floss: Cuts cleaner than a knife if you roll one long log. A sharp knife also works.
Offset spatula: For spreading the frosting generously.
Why You’ll Love This Recipe
- Big, bakery-style rolls. Soft, pillowy, and tender all the way through.
- Gooey caramelized filling. The cinnamon sugar caramelizes right in the pan.
- Rich cream cheese frosting. It melts into every layer.
- Beginner friendly. Clear steps make a yeasted dough feel approachable, even if it’s your first time.
- Make-ahead friendly. Shape and refrigerate overnight, then bake fresh in the morning.
Tips for Success
- Check the milk temperature. About 110°F is perfect. Anything hotter risks killing the yeast before it gets going.
- Keep the dough slightly sticky. Resist adding too much extra flour, or the rolls will bake up dense instead of soft.
- Don’t let the first rise go too long. This dough rises gently and won’t double. A shorter rise keeps the rolls pillowy instead of airy.
- Don’t skip the warm cream. Pouring it over the rolls right before baking is what keeps the inside so soft and gooey.
- Use dental floss to slice. Unflavored floss cuts cleaner than a knife because it won’t squash the dough.
- Raise the oven temperature for the finish. Bumping up to 375°F helps the centers bake through without over-browning the tops.
- Skip the wait for room temperature eggs. Soak them in a bowl of room temperature water for a few minutes.
- Soften butter in a hurry. Microwave it in 10-second intervals. About 20 seconds usually gets it soft without melting.
Frequently Asked Questions
My dough won’t rise. What happened? Check that your milk wasn’t too hot (above 115°F kills yeast) and that your yeast isn’t expired. Give the dough a warm spot, like the top of the fridge or inside an oven with just the light on.
Why are my rolls dense? This usually means the rolls were under-proofed. Let them rise until visibly puffed before baking.
The filling leaked out everywhere. Is that normal? Totally. That gooey puddle bakes into a caramel-y base. It’s a feature, not a bug.
My frosting is too thick or too thin. How do I fix it? If it’s too thick, add milk a teaspoon at a time. If it’s too thin, add a little more powdered sugar.
What if the rolls are browning too fast? Tent them loosely with foil after the first 15 minutes.
Can I make these ahead? Yes. Shape the rolls and refrigerate them overnight, then bake fresh in the morning.
Can I use all-purpose flour instead of bread flour? Yes, it works as a substitute. Bread flour gives a slightly chewier, softer roll.
Can I use instant yeast? Yes. Skip the foaming step and go straight to mixing.
If you make this, tag me @thattablefortwo, I’d love to see it!
Dessert · Breakfast
Classic Cinnamon Rolls
Big, pillowy cinnamon rolls with a gooey caramelized filling and a rich cream cheese frosting that melts into every layer.
Ingredients
Dough
Cinnamon Filling
Instructions
- Activate the yeast. Warm the milk to about 110°F. Pour it into a small bowl, stir in 1 tablespoon of the granulated sugar, then sprinkle the yeast over the top. Let it sit for 5 to 7 minutes until foamy. (Using instant yeast? Skip this step and go straight to mixing.)
- Mix the dry ingredients. Whisk the flour and salt together in a large bowl and set aside.
- Combine. In the bowl of a stand mixer fitted with the dough hook (or a large bowl if working by hand), combine the yeast mixture, remaining sugar, Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
- Rest. Mix on low for about a minute, just until combined. Let the dough rest for 5 minutes so the flour can hydrate.
- Knead. Increase to medium speed and mix for 5 to 7 minutes, until smooth, elastic, and pulling away from the sides of the bowl. If it feels too sticky, add flour a tablespoon at a time, but hold back a little. You want the dough slightly tacky, not stiff. (Kneading by hand? Turn it onto a floured surface and knead for 5 to 7 minutes.)
- First rise. Transfer to a lightly greased bowl, cover, and let rise somewhere warm for 30 to 45 minutes. The dough won’t double, and that’s exactly right. A shorter rise keeps the rolls tender instead of overly airy.
- Make the filling. While the dough rises, stir together the softened butter, brown sugar, cinnamon, and vanilla until smooth. Set aside.
- Prep the pan. Butter a 9×13-inch baking pan.
- Roll out the dough. Turn the risen dough onto a floured surface. Roll it into a 16×15-inch rectangle for 8 large rolls, or 24×15 inches for 12 smaller ones.
- Add the filling. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Cut and roll. Cut the dough along the long side into 8 or 12 even strips, about 2 inches wide. Roll each strip up tightly starting from the short end, tucking the last inch underneath. (Or roll the whole sheet into one log first, then slice into rolls with a sharp knife or unflavored dental floss.)
- Proof. Arrange the rolls in the prepared pan. Cover and let proof for 25 to 30 minutes, until puffy.
- Preheat. While the rolls proof, preheat the oven to 350°F.
- Add the cream. Warm the heavy cream for about 15 seconds and pour it over the proofed rolls right before baking.
- Bake. Bake at 350°F for 22 to 24 minutes (8 large rolls) or 20 to 22 minutes (12 smaller rolls). Then raise the oven temperature to 375°F and bake another 5 to 7 minutes, until golden on top and cooked through.
- Make the frosting. While the rolls bake, beat the cream cheese and butter together until smooth and fluffy. Mix in the powdered sugar and vanilla until combined.
- Frost. Let the baked rolls rest for 10 to 15 minutes, then spread generously with the frosting. Serve warm.
Notes
- Skip the wait for room temperature eggs. Soak them in room temperature water for a few minutes.
- For softened butter in a hurry, microwave in 10-second intervals. About 20 seconds usually does it.
- The milk should feel like a warm bath, about 110°F. Hotter can kill the yeast.
- A slightly sticky dough is correct. Too much extra flour makes dense rolls.
- Don’t let the first rise go too long. This dough rises gently and shouldn’t double.
- Pouring warm cream over the rolls right before baking keeps the inside soft and gooey.
- Unflavored dental floss makes a cleaner cut than a knife when slicing one long log.
- Make ahead: shape and refrigerate overnight, then bake fresh in the morning.
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