Easy Cinnamon Rolls – Deliciously soft and fluffy homemade cinnamon rolls that are generously filled with a cinnamon sugar swirl, and topped with a sweet cream cheese icing. So easy to make, yet SO delicious!
Cinnamon rolls has to be one of the BEST indulgent breakfasts.
They’re warm, gooey, soft, and so fluffy. Filled with a cinnamon sugar swirl, and topped with a sweet cream cheese icing. Who can resist?
These cinnamon rolls are perfect for the holidays, a special breakfast, or can be enjoyed any time of the year. They freeze well, and can also be made ahead of time!
Looking for more breakfast ideas? Check out my Fluffy Chocolate Chip Pancakes, Homemade Malt Loaf, and my Peanut Butter & Jam Muffins.
Why you’ll love it
Ingredients you’ll need
For the dough:
- Whole milk: Warm milk activates the yeast and provides moisture, helping to create a soft, rich dough.
- Granulated sugar: Feeds the yeast for a good rise and adds a touch of sweetness to the dough.
- Dry active yeast: The leavening agent that helps the dough rise and become light and fluffy.
- Unsalted butter: Adds richness and flavour, making the dough tender and flavourful.
- Large eggs + egg yolk: Provide structure, richness, and a slightly enriched dough texture. The extra yolk adds softness and moisture.
- Bread flour: Higher in protein than plain/all-purpose flour, it gives the rolls structure while keeping them soft and chewy.
- Salt: Balances the sweetness and enhances overall flavour in the dough.
For the filling:
- Unsalted butter: Helps the brown sugar and cinnamon stick to the dough, creating that gooey, sweet swirl.
- Light brown sugar: Adds rich sweetness with hints of molasses, giving the filling its classic caramel-like flavour.
- Ground cinnamon: The star spice—warm, cosy, and essential to that unmistakable cinnamon roll flavour.
For the icing:
- Cream cheese: Gives the icing a rich, tangy flavour that balances the sweetness of the rolls.
- Unsalted butter: Adds silkiness and depth to the frosting, blending perfectly with the cream cheese.
- Icing/powdered sugar: Sweetens the topping and creates a smooth, spreadable glaze.
- Vanilla extract: Enhances the flavour of the icing with a warm, sweet aroma.
Find the measurements and full recipe below!
How to make
Easy Cinnamon Rolls
To make these rolls, simply grab a large measuring jug and stir together the milk, sugar, and yeast. Set aside and allow the yeast to foam and bubble up – about 10 minutes.
In a large mixing bowl, add the milk mixture, butter, eggs, and yolk, and whisk until combined.
Add the flour and salt, and mix until a sticky dough forms.
Transfer the dough to a well floured surface and knead for about 5 minutes until smooth, elastic, and tacky. Your hand will stick to the dough when kneading, but should come off completely clean.
NOTE: If the dough is too sticky to knead, sprinkle 1 teaspoon of flour at a time onto the dough or work surface until it becomes more manageable. Do NOT add more flour than you need because this will result in dry, dense rolls.
Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 – 2 hours, or until doubled in size.
TIP: Preheat the oven to 43C/110F. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.
For the filling, grab a medium mixing bowl and mix together the butter, sugar, and cinnamon until combined. Set aside.
Once the dough has doubled in size, gently deflate with your fist and transfer to a well floured surface.
Roll out to a large rectangle, about 1/4-inch thick, making sure the long side is facing towards you. Slice off the edges to make a 12 x 18 inch rectangle.
Spread the filling all over the dough.
Using a pizza cutter, cut the dough into twelve 1.5-inch-wide strips. Roll up each strip and place them into a greased 9×13-inch baking pan.
Cover with clingfilm or a tea towel, and leave to rise again in a warm place for 30 minutes.
Preheat the oven to 180C/160C Fan/350F/Gas 4.
Remove the clingfilm/tea towel and bake the rolls for 30 – 35 minutes, or until golden brown on top and the internal temperature of the rolls reach 88C – 93C (190F – 200F).
Allow to cool in the pan on a wire rack whilst preparing the topping.
In a medium mixing bowl, mix together the cream cheese and butter until combined. Add the icing sugar and vanilla, and mix until smooth and combined.
Spread the icing evenly over the cinnamon rolls.
Serve warm and enjoy!
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Substitutions & variations
- Dry active yeast: Instant yeast can be used in the same quantity. Skip the blooming step and mix it directly into the dry ingredients.
- Bread flour: You can use plain/all-purpose flour, though the rolls may be slightly less chewy and structured.
- Ground cinnamon → pumpkin spice or chai spice: For a cosy seasonal twist, swap in spice blends like pumpkin spice or chai for a unique flavour.
- Vegan cinnamon rolls: Use plant-based milk, vegan butter, and flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) with dairy-free cream cheese or a vanilla glaze.
- Mini rolls or muffin pan rolls: Cut smaller pieces and bake them in muffin pans for individual servings or a fun party treat.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Leftovers & storage
Storage: Leftovers can be stored, covered tightly, in the fridge for up to 5 days. Baked rolls also freeze well for up to 3 months. Thaw overnight in the fridge. If desired, warm up before serving.
Make ahead: Cut into strips, roll up, and place into the prepared pan as instructed, then cover with clingfilm and refrigerate overnight. In the morning, let the rolls rise in a warm place for 30 minutes before baking.
Recipe FAQs
Yes—since this recipe uses dry active yeast, it needs to be bloomed in warm milk with a bit of sugar to activate. If using instant yeast, you can skip the proofing and mix it directly into the flour.
The dough should be smooth and elastic, and slightly tacky but not sticky. This usually takes about 5 minutes by hand.
Your yeast might have expired, the milk may have been too hot (which kills yeast), or your dough may have been left to rise in too cold an environment.
Yes! The rolls will still be soft, but they may be slightly less chewy and structured. If you have it, bread flour yields a fluffier, bakery-style texture.
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Originally Published: December, 2015 | Updated: June, 2024
Easy Cinnamon Rolls
Ingredients
For the Dough
- 1 ½ cups (360ml) whole milk, warmed to 43C/110F
- ½ cup (100g) granulated sugar
- 4 ½ teaspoons (14g) dry active yeast
- ½ cup (115g) unsalted butter, melted and cooled
- 2 large eggs + 1 large egg yolk, room temperature
- 6 ¼ cups (780g) bread flour
- ¾ teaspoon salt
For the Filling
- ½ cup (115g) unsalted butter, partially melted
- 1 cup (200g) light brown sugar
- 2 tablespoons ground cinnamon
For the Topping
- 4 oz (113g) cream cheese, softened
- 2 tablespoons (28g) unsalted butter, melted
- 1 cup (125g) icing/powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Dough
- In a large measuring jug, stir together the milk, sugar, and yeast. Set aside and allow the yeast to foam and bubble up – about 10 minutes.
- In a large mixing bowl, add the milk mixture, butter, eggs, and yolk, and whisk until combined.
- Add the flour and salt, and mix until a sticky dough forms.
- Transfer the dough to a well floured surface and knead for about 5 minutes until smooth, elastic, and tacky. Your hand will stick to the dough when kneading, but should come off completely clean.
- NOTE: If the dough gets too sticky to knead, sprinkle 1 teaspoon of flour at a time onto the dough or work surface until it becomes more manageable. Do NOT add more flour than you need because this will result in dry, dense rolls.
- Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 – 2 hours, or until doubled in size.
- TIP: Preheat the oven to 43C/110F. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.
For the Filling
- In a medium mixing bowl, mix together the butter, sugar, and cinnamon until combined. Set aside.
- Once the dough has doubled in size, gently deflate with your fist and transfer to a lightly floured surface.
- Roll out to a large rectangle, about 1/4-inch thick, making sure the long side is facing towards you. Slice off the edges to make a 12 x 18 inch rectangle.
- Spread the filling all over the dough.
- Using a pizza cutter, cut the dough into twelve 1.5-inch-wide strips. Roll up each strip and place them into a greased 9×13-inch baking pan.
- Cover with clingfilm or a tea towel, and leave to rise again in a warm place for 30 minutes.
- Preheat the oven to 180C/160C Fan/350F/Gas 4.
- Remove the clingfilm/tea towel and bake the rolls for 30 – 35 minutes, or until golden brown on top and the internal temperature of the rolls reach 88C – 93C (190F – 200F).
- Allow to cool in the pan on a wire rack whilst preparing the topping.
For the Topping
- In a medium mixing bowl, mix together the cream cheese and butter until combined.
- Add the icing sugar and vanilla, and mix until smooth and combined.
- Spread the icing evenly over the warm cinnamon rolls. Serve and enjoy!
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, planning to make this for new years day. Can I use kitchen aid mixer rather than by hands?
Yes, of course! 🙂
Wow! These cinnamon rolls look heavenly.
These look amazing! My family loves cinnamon buns so I will have to try this recipe!
These look so good! The perfect recipe for Christmas breakfast.