Homemade Cinnamon Rolls (Soft & Fluffy with Cream Cheese Frosting)

There’s nothing better than a homemade cinnamon roll. I used to be intimidated by yeast and bread-making, but once I started experimenting, I realized dough is much easier than expected, especially with instant yeast, which you can mix right in with the dry ingredients.

These rolls are soft, fluffy, and topped with your choice of glaze or frosting. If you’ve been nervous to try baking with yeast, I promise, just follow the steps for these homemade cinnamon rolls and you’ll end up with something absolutely delicious and worth sharing!

Ingredients:

For the Dough

• 4 ½ cups all-purpose (or bread) flour

• ⅓ cup granulated sugar

• 1 packet (2 ¼ tsp) Rapid Rise Instant Yeast

• 1 teaspoon salt

• 1 ½ cups milk, warmed to 105–110°F

• 6 tablespoons unsalted butter, softened

• 1 egg, at room temperature

For the Cinnamon-Sugar Filling

• ⅔ cup light brown sugar, packed

• 1 tablespoon ground cinnamon

• Pinch of salt

• ¼ cup unsalted butter, room temperature

Instructions:

1. Warm milk to 105–110°F. (Warm but not moving to hot)

2. In the bowl of a stand mixer, combine flour, sugar, yeast, and salt.

3. Add warm milk, softened butter, and egg. Stir with a wooden spoon to roughly combine, working in the butter.

4. Switch to a dough hook and knead on speed 2–3 until the dough pulls away from the sides. Lower speed and continue kneading until smooth and slightly tacky, 8–10 minutes.

5. Shape into a ball by tucking edges underneath to create surface tension. Place in a lightly oiled bowl. (Optional: score the top with a sharp knife to help it roll out evenly later.)

6. Cover with plastic wrap and let rise in a warm spot for 1 hour, or until doubled. (Tip: place in oven or microwave with light on.)

7. Make filling: mix butter, brown sugar, cinnamon, and salt with a fork until spreadable.

8. Roll dough into a 12×18-inch rectangle. Spread filling evenly.

9. Roll tightly into an 18-inch log. Trim ends. Mark every 1 ½ inches to make 12 rolls. Slice with unflavored dental floss for clean cuts.

10. Arrange in parchment-lined 9×13 pan with space between rolls. Cover and let rise 1 hour, until puffy and touching. (Or refrigerate overnight—see Notes.)

11. Preheat oven to 350°F. Bake 30 minutes until golden brown.

12. Cool 10 minutes, then frost with your choice of icing.

Homemade Cinnamon Rolls Icing Options

No two cinnamon roll bakers are the same — and honestly, no two eaters are either. Some of us love a sweet, pourable glaze that melts right into the rolls. Others want a buttery layer that feels nostalgic but not too rich. And then there are the cream cheese lovers who want a decadent, bakery-style topping piled high on every swirl.

We love all three, so instead of choosing for you, we’re sharing three frosting options to fit your style. You can stick with your favorite every time, or mix it up depending on the season, the occasion, or just your mood.

Here’s how we think about them:

• Classic & nostalgic → Vanilla Glaze

• Rich & cozy → Buttery Frosting

• Bakery-style & indulgent → Cream Cheese Frosting

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Classic Vanilla Glaze (Pillsbury-Inspired)

Glossy, sweet, pourable — this is the nostalgic one, closest to that little icing cup that came with Pillsbury rolls. It soaks in for that gooey, classic flavor without feeling heavy.

Recipe:

• 2 cups powdered sugar

• 2–3 tablespoons milk (adjust for thickness)

• 2 tablespoons melted butter

• 1 teaspoon vanilla extract

• Pinch of salt

Whisk until smooth. Spread onto warm rolls so it melts into all the nooks.

Buttery Vanilla Frosting

Smooth, velvety, and richer than a glaze but not as tangy as cream cheese. This one is the cozy “old-fashioned” choice that melts just enough into the rolls while still leaving a buttery layer on top.

Recipe:

• ½ cup unsalted butter, softened

• 2 cups powdered sugar

• 2–3 tablespoons milk (adjust for spreadability)

• 1 teaspoon vanilla extract

• Pinch of salt

Beat butter until smooth, then add powdered sugar, milk, vanilla, and salt. Mix until fluffy and spread over warm rolls.

Cream Cheese Frosting

Thick, creamy, and tangy — this is the indulgent bakery-style option. It balances the sweetness of the rolls and sits high on top, making every swirl picture-perfect.

Recipe:

• 4 ounces cream cheese, softened

• 6 tablespoons unsalted butter, softened

• 2 ½–3 cups powdered sugar

• 2–3 tablespoons milk

• 1 teaspoon vanilla extract

• Pinch of salt

Beat together until smooth and spread generously over cooled (but still warm) rolls.

Notes from the Kitchen

Bread Flour vs. All-Purpose

I almost always reach for bread flour when making cinnamon rolls. The higher protein content creates a softer, fluffier texture with more structure, which means the rolls stay pillowy and never dry out. If all-purpose flour is all you have, don’t worry — your rolls will still turn out delicious. But if you want the most forgiving, bakery-style texture, bread flour is worth keeping in the pantry.

Instant Yeast vs. Active Yeast

This recipe is written for instant yeast (also called Rapid Rise) because it’s so easy. You mix it straight in with your dry ingredients, no extra steps.

If you only have active dry yeast, you’ll need to activate it first:

• Warm the milk to 105–110°F

• Stir in 1 teaspoon sugar and sprinkle the yeast on top.

• Let sit for 5–10 minutes, until foamy.Then proceed with the recipe as written.

Both types of yeast work beautifully, so use whichever you have on hand.

Want to Make Them in Advance?

One of the best tricks for holiday mornings or brunch is the overnight proof. After shaping your rolls and placing them in the pan, cover tightly with plastic wrap and refrigerate overnight.

In the morning:

• Pull the pan from the fridge and let it sit at room temperature for 30–45 minutes while the oven preheats.

• Bake as directed.

This method not only saves time in the morning but also develops even deeper flavor in the dough. It’s our go-to when we want warm cinnamon rolls for breakfast without the extra wait.

Variations to Try

Homemade cinnamon rolls are endlessly adaptable. Here are a few of our favorite riffs:

Pumpkin Cinnamon Rolls

• Add ½ cup pumpkin purée to the dough along with the butter and egg.

• Increase flour by ¼–½ cup to balance the extra moisture.

• Swap the filling for ¾ cup brown sugar + 1 ½ tablespoons pumpkin pie spice + ¼ cup butter.

Apple Cinnamon Rolls

• Dice 1 medium apple and sauté in 1 tablespoon butter + 1 tablespoon brown sugar until softened.

• Spread apple mixture over the cinnamon-sugar filling before rolling.

• Optional: drizzle with caramel sauce before frosting.

Pecan Cinnamon Rolls (with Icing)

• Sprinkle ½ cup chopped pecans over the cinnamon-sugar filling before rolling.

• Bake as directed.

• Finish with cream cheese frosting or butter frosting.

Classic Sticky Buns (No Icing)

• Spread 3 tablespoons softened butter + ⅓ cup brown sugar (and ½ cup pecans, if desired) in the bottom of the baking dish.

• Place shaped rolls on top, cover, and proof as usual.

• Bake as directed, then invert the pan while still warm to reveal the sticky caramel topping.

• Traditionally, sticky buns don’t get icing. The glossy caramel coating is the finish.

This is the style my mom made, gooey, nutty, and irresistibly sticky.

Almond Rolls with Almond Paste

• Replace half the cinnamon-sugar filling with ¼ cup almond paste (crumbled or softened).

• Sprinkle with ½ cup sliced almonds before rolling.

• Frost with cream cheese or butter frosting and top with extra almonds.

Each variation follows the same baking method. Just adjust the filling as noted.

Hi, we’re Kevin & Kate!

We share delicious recipes, nostalgic classics, and cocktail inspiration — all designed to make everyday moments feel special. Through our curated date nite menus and seasonal creations, we love bringing people back to the table with food and drinks that feel both approachable and elevated.

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