There’s a unique kind of magic that fills a house when you’re baking. It’s more than just a pleasant aroma; it’s the scent of anticipation, of warmth, of something truly special being created. For me, nothing captures that feeling quite like this homemade cinnamon rolls recipe. The air thickens with the sweet perfume of cinnamon and melting brown sugar, promising a treat that’s impossibly soft, gloriously gooey, and utterly satisfying. This recipe was born from a desire to recreate the unbelievably soft rolls I once had at a small family-run bakery in Copenhagen; theirs had a texture I’d never experienced before, and I spent months perfecting my dough to achieve that same pillowy quality.

What we’ve ended up with here is something truly wonderful. The dough is an enriched brioche-style base, tender and rich with butter and milk, making it the perfect vessel for the buttery, cinnamon-sugar filling that melts into every layer. To finish, we slather them in a tangy, smooth cream cheese icing that perfectly balances the sweetness. These aren’t just any sweet rolls; they are an event. They are the centrepiece of a lazy Sunday brunch, the highlight of a holiday morning, and the one bake that always gets compliments from everyone who tries a bite.

Recipe Overview

This recipe guides you through creating a batch of twelve irresistibly soft and fluffy cinnamon rolls from scratch. Expect a buttery, tender dough wrapped around a gooey, aromatic cinnamon and brown sugar filling, all crowned with a luscious cream cheese icing. After testing this dozens of times, I’ve found that the secret to the ultimate gooey texture is a small splash of warm cream poured over the rolls just before baking. It’s a little trick that makes a huge difference.

• Prep Time: 25 minutes (active)
• Proofing Time: 2 hours
• Cook Time: 20-25 minutes
• Total Time: 2 hours 50 minutes
• Servings: 12 rolls
• Difficulty: Medium

Why You’ll Love This Homemade Cinnamon Rolls Recipe

• Genuine Flavour: The taste is layered and balanced. You get the deep, molasses notes from the dark brown sugar, the warm spice from high-quality cinnamon, and a bright, tangy counterpoint from the cream cheese icing that cuts through the richness beautifully.
• Just 45 Minutes of Active Work: While the total time seems long due to proofing, you’ll only be actively working for about 45 minutes. The rest of the time is hands-off, letting the yeast work its magic.
• Flexible Recipe: Feel free to add a handful of chopped, toasted pecans to the filling for a lovely crunch, or a pinch of cardamom alongside the cinnamon for a more complex spiced flavour.
• Great for Special Mornings: These work beautifully for Christmas breakfast, Easter brunch, or any weekend when you want to make the morning feel a bit more special.
• Family Tested: This recipe has become a tradition in our house. My daughter always claims the centre roll, arguing it’s the softest and gooiest of the batch—and I have to agree with her!

Homemade Cinnamon Rolls Recipe

⏱️ 150 min prep  •  🍳 25 min cook  •  👥 12 servings

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Ingredients You’ll Need

Using good quality ingredients, especially for the butter and cinnamon, really makes a difference to the final flavour. I prefer using a high-quality block butter like Lurpak, as its higher fat content contributes to a much richer and more tender dough. For another fantastic brunch option, you could also try these Maple Pecan Sticky Buns.

• For the Dough:
• 120ml whole milk, lukewarm
• 2 ¼ tsp (7g) active dry yeast
• 75g granulated sugar
• 2 large eggs, at room temperature
• 70g unsalted butter, melted and cooled slightly
• 450g strong white bread flour
• ½ tsp salt
• For the Filling:
• 115g unsalted butter, very soft
• 150g dark brown soft sugar
• 2 tbsp ground cinnamon
• For the Icing:
• 115g full-fat cream cheese, softened
• 55g unsalted butter, softened
• 150g icing sugar, sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk or double cream

Marcus’s Tip: Ensure your milk is lukewarm, not hot. The ideal temperature is between 40-43°C (105-110°F). If you don’t have a thermometer, it should feel like a warm bath on your wrist. Any hotter, and you risk damaging the yeast.

How to Make Homemade Cinnamon Rolls

The process is broken down into three main stages: making and proofing the dough, creating the filling and shaping the rolls, and finally, baking and icing. We’ll take it one step at a time, so don’t feel intimidated if you’re new to working with yeast.

1. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), gently whisk together the lukewarm milk, yeast, and 1 tablespoon of the granulated sugar. Let it stand for 5-10 minutes until it becomes foamy and bubbly on top. This shows your yeast is active.
2. Mix and Knead the Dough: To the yeast mixture, add the remaining sugar, the room temperature eggs, and the melted butter. Whisk to combine. Add the bread flour and salt. Using the dough hook attachment, mix on a low speed until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 12-15 minutes. For a deeper dive into the science of kneading, Serious Eats has a great guide on dough development.
3. First Proof: Shape the dough into a ball and place it in a lightly oiled bowl, turning it over to coat. Cover the bowl with a clean tea towel or cling film and place it in a warm, draught-free spot to rise for 1 to 1.5 hours, or until it has doubled in size.
4. Prepare the Filling: While the dough is rising, mix the softened butter, dark brown sugar, and ground cinnamon in a small bowl until it forms a smooth, thick paste. Set aside. Grease a 23x33cm (9×13 inch) baking dish.
5. Shape the Rolls: Once the dough has doubled, gently punch it down and turn it out onto a lightly floured work surface. Roll it out into a large rectangle, approximately 30x45cm (12×18 inches). Spread the cinnamon filling evenly over the dough, leaving a small 1cm border along one of the long edges.
6. Roll and Slice: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the seam to seal it. What works best for me is using unflavoured dental floss to slice the log into 12 even rolls; it creates a perfect cut without squashing the shape. Simply slide the floss under the log, cross the ends over the top, and pull. Arrange the sliced rolls in your prepared baking dish.
7. Second Proof: Cover the dish with a tea towel and let the rolls rise again in a warm place for 30-45 minutes, until they look puffy and are touching each other.
8. Bake the Rolls: Preheat your oven to 190°C (170°C Fan). Once the rolls have proofed, bake them for 20-25 minutes, until they are a beautiful golden brown and a thermometer inserted into the centre roll reads 90°C (195°F).
9. Make the Icing: While the rolls are baking, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Beat in the sifted icing sugar and vanilla extract. Add 1 tablespoon of milk or cream and beat again until you have a smooth, spreadable consistency, adding the second tablespoon if needed.
10. Frost and Serve: Let the rolls cool in the pan for about 10-15 minutes before spreading the icing generously over the top. The warmth of the rolls will help the icing melt slightly into all the crevices. These are best served warm.

Tips From My Kitchen

• Temperature Control: Room temperature ingredients are key for an enriched dough. Taking your eggs and butter out of the fridge 30-60 minutes before you start will help them incorporate into the dough much more smoothly.
• The Secret Step: I learned that pouring about 60ml of warm double cream over the rolls just before they go into the oven makes them incredibly moist and gives the bottom a delicious, caramelised, gooey texture. Don’t skip this!
• Make-Ahead: You can prepare the rolls up to the point of the second proof (step 7). Instead of letting them rise at room temperature, cover the dish tightly with cling film and place it in the refrigerator overnight (for up to 18 hours). The next morning, take them out, let them sit at room temperature for 45-60 minutes to take the chill off, and then bake as directed.
• Storage: Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat individual rolls in the microwave for 20-30 seconds until warm and soft again.

Equipment You’ll Need

• Stand mixer with a dough hook (optional, but very helpful)
• Large mixing bowls
• Rolling pin
• 23x33cm (9×13 inch) baking dish
• Sharp knife or unflavoured dental floss
• Spatula

Common Mistakes to Avoid

• Dough is a bit sticky: Enriched doughs are naturally softer and stickier than standard bread dough because of the extra fat and sugar. Avoid the temptation to add too much extra flour while kneading, as this will make your rolls tough. A well-kneaded dough will become smooth and less sticky on its own.
• Not proofing for long enough: Under-proofed dough results in dense, heavy rolls. Make sure the dough has genuinely doubled in size during the first proof. A simple way to check is the ‘poke test’ – if you gently poke the dough, the indent should spring back slowly. If it springs back immediately, it needs more time.
• Icing is too runny: If your icing seems too thin, it may be because the butter or cream cheese was too warm, or the rolls were too hot when you frosted them. You can thicken it by beating in a little more sifted icing sugar. Let the rolls cool for at least 10 minutes before icing.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. If you’re looking for another treat with a gooey centre, these Stuffed Cookies Recipe with Gooey Center are always a hit.

• Nutty Cinnamon Rolls: Add 100g of toasted, chopped pecans or walnuts to the cinnamon-sugar filling before rolling up the dough.
• Orange Rolls: Add the finely grated zest of one large orange to both the dough and the cream cheese icing for a bright, zesty flavour that pairs wonderfully with the cinnamon.
• Chocolate Chip Rolls: Sprinkle 150g of mini chocolate chips over the cinnamon filling for an extra decadent, melty treat.

What to Serve With Homemade Cinnamon Rolls

These sweet rolls are a complete treat on their own, but they also work as part of a larger brunch spread.

• Strong Coffee or Tea: A hot cup of freshly brewed coffee or a simple black tea provides the perfect bitter contrast to the sweetness of the rolls.
• Fresh Fruit Salad: A bowl of mixed berries, melon, and citrus fruit adds a welcome freshness and helps cut through the richness.
• Savoury Side: For a full brunch experience, serve them alongside something savoury like crispy bacon or scrambled eggs to balance the meal.

Frequently Asked Questions

Homemade Cinnamon Rolls Recipe

Indulgently soft and fluffy homemade cinnamon rolls, swirled with a rich buttery cinnamon-sugar filling and slathered with a tangy cream cheese icing.

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Prep Time 2 hours hrs 30 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 12 rolls

Course: Breakfast

Cuisine: American

Calories: 462

Ingredients Method Notes

Ingredients

  

For the Dough

• 120 ml whole milk lukewarm
• 2 ¼ tsp 7g active dry yeast
• 75 g granulated sugar
• 2 large eggs at room temperature
• 70 g unsalted butter melted and cooled slightly
• 450 g strong white bread flour
• ½ tsp salt

For the Filling

• 115 g unsalted butter very soft
• 150 g dark brown soft sugar
• 2 tbsp ground cinnamon

For the Icing

• 115 g full-fat cream cheese softened
• 55 g unsalted butter softened
• 150 g icing sugar sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk or double cream

Method

 

1. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), gently whisk together the lukewarm milk, yeast, and 1 tablespoon of the granulated sugar. Let it stand for 5-10 minutes until it becomes foamy and bubbly on top. This shows your yeast is active.
2. Mix and Knead the Dough: To the yeast mixture, add the remaining sugar, the room temperature eggs, and the melted butter. Whisk to combine. Add the bread flour and salt. Using the dough hook attachment, mix on a low speed until a shaggy dough forms. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 12-15 minutes. For a deeper dive into the science of kneading, Serious Eats has a great guide on dough development.
3. First Proof: Shape the dough into a ball and place it in a lightly oiled bowl, turning it over to coat. Cover the bowl with a clean tea towel or cling film and place it in a warm, draught-free spot to rise for 1 to 1.5 hours, or until it has doubled in size.
4. Prepare the Filling: While the dough is rising, mix the softened butter, dark brown sugar, and ground cinnamon in a small bowl until it forms a smooth, thick paste. Set aside. Grease a 23x33cm (9x13 inch) baking dish.
5. Shape the Rolls: Once the dough has doubled, gently punch it down and turn it out onto a lightly floured work surface. Roll it out into a large rectangle, approximately 30x45cm (12x18 inches). Spread the cinnamon filling evenly over the dough, leaving a small 1cm border along one of the long edges.
6. Roll and Slice: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the seam to seal it. What works best for me is using unflavoured dental floss to slice the log into 12 even rolls; it creates a perfect cut without squashing the shape. Simply slide the floss under the log, cross the ends over the top, and pull. Arrange the sliced rolls in your prepared baking dish.
7. Second Proof: Cover the dish with a tea towel and let the rolls rise again in a warm place for 30-45 minutes, until they look puffy and are touching each other.
8. Bake the Rolls: Preheat your oven to 190°C (170°C Fan). Once the rolls have proofed, bake them for 20-25 minutes, until they are a beautiful golden brown and a thermometer inserted into the centre roll reads 90°C (195°F).
9. Make the Icing: While the rolls are baking, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Beat in the sifted icing sugar and vanilla extract. Add 1 tablespoon of milk or cream and beat again until you have a smooth, spreadable consistency, adding the second tablespoon if needed.
10. Frost and Serve: Let the rolls cool in the pan for about 10-15 minutes before spreading the icing generously over the top. The warmth of the rolls will help the icing melt slightly into all the crevices. These are best served warm.

Notes

Best served warm. For a clean cut without squashing the rolls, use unflavored dental floss to slice the log.

There is nothing quite like pulling a pan of warm, golden-brown cinnamon rolls from the oven. The effort is always rewarded tenfold with that first bite of soft, pillowy dough and gooey, spiced filling. I truly hope this recipe brings as much joy to your kitchen as it does to mine. If you give this homemade cinnamon rolls recipe a try, please let me know how they turn out in the comments below!

All the best,
Marcus Bennett