There is nothing quite like the scent of homemade cinnamon rolls baking in the oven. It’s a warm, sweet, and comforting aroma that fills the entire house and signals that something truly special is on its way. This isn’t just a recipe for a breakfast pastry; it’s a guide to creating moments of pure, buttery, spiced bliss. I make these at least once a month for our lazy Sunday mornings – they’ve become a real family tradition, and the moment they come out of the oven is always a happy one.

What sets this particular cinnamon rolls recipe apart is the dough. It’s a soft, enriched dough, almost like a brioche, that bakes up incredibly light and fluffy. It provides the perfect pillowy base for the rich, gooey filling of melted butter, dark brown sugar, and a generous amount of warming cinnamon. To finish, we slather them in a tangy, smooth cream cheese icing that melts slightly into the warm swirls, creating an utterly irresistible treat.

This recipe is ideal for a weekend baking project when you have a bit more time to savour the process. It works beautifully for a special brunch, a festive morning, or simply when you want to treat yourself and your loved ones to some of the best homemade cinnamon rolls you’ll ever taste. The joy is as much in the making as it is in the eating.

Recipe Overview

This recipe will guide you through creating twelve gloriously soft and gooey cinnamon rolls from scratch. We’ll be making an enriched yeast dough, a classic cinnamon-sugar filling, and a luscious cream cheese icing. The result is a perfectly balanced breakfast pastry that is sweet, spiced, and wonderfully tender. I’ve found that letting the cut rolls have their final proof in the fridge overnight makes for an even deeper flavour and a very relaxed morning bake.

• Prep Time: 35 minutes active time
• Proofing Time: 2 hours 30 minutes
• Cook Time: 20-25 minutes
• Total Time: Approximately 3 hours 30 minutes
• Servings: 12 rolls
• Difficulty: Medium

Why You’ll Love This Cinnamon Rolls Recipe

• Genuinely Fluffy Texture: The use of strong bread flour and whole milk creates a dough that is unbelievably soft and pillowy, with a satisfyingly light chew that holds up to the rich filling.
• Ready for a Morning Bake: With an overnight option, you can do all the prep the day before and simply bake them fresh in the morning in under 30 minutes.
• Flexible Recipe: The filling is wonderfully adaptable. Try adding a handful of finely chopped pecans for crunch, or a little orange zest to the icing for a bright, fresh note.
• Great for Special Mornings: These are a showstopper for Christmas morning, an Easter brunch, or any lazy Sunday when you want to make breakfast an event.
• Family Tested: My whole family adores these, and the pan is always empty within minutes. They always get compliments whenever I take them to a friend’s house.

Cinnamon Rolls Recipe

⏱️ 175 min prep  •  🍳 25 min cook  •  👥 12 servings

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Ingredients You’ll Need

Using good quality ingredients is key here, especially for the butter and cinnamon. For the icing, I always use full-fat Philadelphia cream cheese; it gives the richest, tangiest flavour that beautifully cuts through the sweetness of the rolls. Ensure your milk and eggs are at room temperature before you begin.

• For the Dough:
• 600g strong white bread flour, plus extra for dusting
• 7g fast-action dried yeast (1 sachet)
• 75g caster sugar
• 1 tsp fine sea salt
• 250ml whole milk, lukewarm
• 2 large free-range eggs, at room temperature
• 75g unsalted butter, softened and cubed
• For the Filling:
• 100g unsalted butter, very soft
• 125g dark brown muscovado sugar
• 2 tbsp ground cinnamon
• For the Icing:
• 100g full-fat cream cheese, at room temperature
• 50g unsalted butter, softened
• 150g icing sugar, sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk (to adjust consistency)

Sophia’s Tip: Make sure your milk is just lukewarm, not hot. The ideal temperature is between 40-43°C. If you don’t have a thermometer, it should feel comfortably warm to the touch. If it’s too hot, it can damage the yeast and prevent your dough from rising.

How to Make Cinnamon Rolls

Making dough with yeast can feel a little daunting, but if you follow these steps, you’ll be rewarded with fantastic results. We’ll use a stand mixer to make the process easier, but you can also do this by hand with a bit of elbow grease.

1. Activate the Yeast & Mix Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, yeast, caster sugar, and salt. Give it a quick mix. In a separate jug, whisk the lukewarm milk and eggs together. With the mixer on low, slowly pour the wet ingredients into the dry ingredients. Mix for 2-3 minutes until a shaggy dough forms.
2. Knead the Dough: Add the softened butter to the bowl, one cube at a time, allowing each to incorporate before adding the next. Once all the butter is in, increase the mixer speed to medium and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.
3. First Proof: Lightly grease a large bowl with oil. Shape the dough into a ball, place it in the bowl, and turn it over to coat lightly in oil. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place for 1.5 to 2 hours, or until it has doubled in size.
4. Prepare the Filling: While the dough is proofing, make the filling. In a small bowl, beat the very soft butter, dark brown sugar, and ground cinnamon together until you have a smooth, spreadable paste.
5. Shape the Rolls: Once proofed, tip the dough out onto a lightly floured surface. Gently press the air out and roll it into a large rectangle, approximately 40cm x 30cm. Spread the cinnamon filling evenly all over the dough, leaving a small 1cm border along one of the long edges.
6. Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the seam to seal it. Now, for the cutting. I find that using a piece of unflavoured dental floss or strong thread gives you the cleanest cut without squashing the delicate rolls. Slide it under the log, cross the ends over the top, and pull to slice. Cut the log into 12 equal-sized rolls.
7. Second Proof: Arrange the rolls cut-side up in a greased 23cm x 33cm (9×13 inch) baking dish, leaving a little space between them. Cover and let them proof for another 45-60 minutes until they are puffy and have filled the dish. (Alternatively, at this point, you can cover and place them in the fridge overnight for a morning bake).
8. Bake the Rolls: Preheat your oven to 190°C (170°C fan). Uncover the rolls and bake for 20-25 minutes, until they are beautifully golden brown and the centre roll is cooked through.
9. Make the Icing: While the rolls are baking, prepare the icing. In a medium bowl, beat the cream cheese and softened butter together until smooth and creamy. Add the sifted icing sugar and vanilla extract and beat again until light and fluffy. Add a tablespoon or two of milk to reach your desired spreading consistency.
10. Ice and Serve: Let the rolls cool in the pan for about 10-15 minutes. They should be warm, not hot. Spread the cream cheese icing generously over the top, allowing it to melt slightly into the crevices. Serve immediately.

Tips From My Kitchen

• Temperature Control: The temperature of your ingredients really matters. Room temperature eggs and butter for the dough and icing incorporate much more smoothly, and lukewarm milk is essential for activating the yeast without harming it.
• The Secret Step: I learned this trick for extra-gooey rolls and it’s a game-changer. Just before baking, pour about 60ml of warm double cream over the proofed rolls in the pan. It sounds strange, but it creates a wonderfully moist and rich base as they bake.
• Make-Ahead: The overnight proof is my favourite time-saver. Prepare the rolls up to step 7, then cover the dish tightly with cling film and place it in the fridge for up to 18 hours. The next morning, take them out 30-45 minutes before baking to let them come to room temperature, then bake as directed.
• Storage: Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. You can gently reheat one in the microwave for 15-20 seconds to bring back that just-baked softness.

Common Mistakes to Avoid

• Overcrowding the pan: It’s tempting to squeeze the rolls in, but they need space to expand during the second proof and while baking. If they are too tightly packed, they will steam rather than bake, leading to doughy, undercooked sides.
• Wrong oven temperature: If your oven is too hot, the tops will burn before the centre has a chance to cook through. Stick to 190°C (170°C fan) and if you find your tops are browning too quickly, you can loosely cover the pan with foil for the last 5-10 minutes of baking.
• Skipping the rest time: The two proofing stages are absolutely critical for developing the flavour and texture of the dough. Rushing this process will result in dense, heavy rolls that lack that signature airy quality. Be patient!

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to start experimenting. This dough is a wonderful canvas for other flavours and fillings.

• Cardamom and Orange Rolls: Add 1 tsp of ground cardamom to the filling along with the cinnamon, and the zest of one orange to the cream cheese icing. It’s a sophisticated and aromatic twist. I stumbled upon this combination by accident, and it’s been a hit ever since.
• Vegan Option: This recipe can be adapted. Use a plant-based block butter, oat milk for the dough, and a good quality vegan cream cheese for the icing. The results are just as delightful.
• Nutty Chocolate Rolls: Add 75g of finely chopped pecans or walnuts to the filling, along with 50g of dark chocolate chips. It adds a lovely textural contrast and an extra layer of decadence. If you love chocolate, you might also enjoy my Oatmeal Dark Chocolate Cookies.

What to Serve With Cinnamon Rolls

While these are a magnificent treat all on their own, you can easily build a wonderful brunch around them.

• Fresh Fruit Salad: A bowl of fresh berries, melon, and citrus provides a bright, sharp contrast that cuts through the richness of the rolls beautifully.
• Savoury Balance: To make it a full meal, serve them after a savoury main. Something simple like scrambled eggs and bacon would work wonderfully.
• The Perfect Brew: A strong, freshly brewed coffee or a simple pot of English breakfast tea is the ideal beverage to accompany the sweet, spiced flavour of the rolls.

Frequently Asked Questions

Cinnamon Rolls Recipe

Classic, soft, and fluffy cinnamon rolls with a rich cinnamon-sugar filling and a decadent cream cheese icing. A perfect treat for breakfast or dessert.

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Prep Time 2 hours hrs 55 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 12 rolls

Course: Dessert

Cuisine: American

Calories: 490

Ingredients Method Notes

Ingredients

  

For the Dough

• 600 g strong white bread flour plus extra for dusting
• 7 g fast-action dried yeast 1 sachet
• 75 g caster sugar
• 1 tsp fine sea salt
• 250 ml whole milk lukewarm
• 2 large free-range eggs at room temperature
• 75 g unsalted butter softened and cubed

For the Filling

• 100 g unsalted butter very soft
• 125 g dark brown muscovado sugar
• 2 tbsp ground cinnamon

For the Icing

• 100 g full-fat cream cheese at room temperature
• 50 g unsalted butter softened
• 150 g icing sugar sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk to adjust consistency

Method

 

1. Activate the Yeast & Mix Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, yeast, caster sugar, and salt. Give it a quick mix. In a separate jug, whisk the lukewarm milk and eggs together. With the mixer on low, slowly pour the wet ingredients into the dry ingredients. Mix for 2-3 minutes until a shaggy dough forms.
2. Knead the Dough: Add the softened butter to the bowl, one cube at a time, allowing each to incorporate before adding the next. Once all the butter is in, increase the mixer speed to medium and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.
3. First Proof: Lightly grease a large bowl with oil. Shape the dough into a ball, place it in the bowl, and turn it over to coat lightly in oil. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place for 1.5 to 2 hours, or until it has doubled in size.
4. Prepare the Filling: While the dough is proofing, make the filling. In a small bowl, beat the very soft butter, dark brown sugar, and ground cinnamon together until you have a smooth, spreadable paste.
5. Shape the Rolls: Once proofed, tip the dough out onto a lightly floured surface. Gently press the air out and roll it into a large rectangle, approximately 40cm x 30cm. Spread the cinnamon filling evenly all over the dough, leaving a small 1cm border along one of the long edges.
6. Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the seam to seal it. Now, for the cutting. I find that using a piece of unflavoured dental floss or strong thread gives you the cleanest cut without squashing the delicate rolls. Slide it under the log, cross the ends over the top, and pull to slice. Cut the log into 12 equal-sized rolls.
7. Second Proof: Arrange the rolls cut-side up in a greased 23cm x 33cm (9x13 inch) baking dish, leaving a little space between them. Cover and let them proof for another 45-60 minutes until they are puffy and have filled the dish. (Alternatively, at this point, you can cover and place them in the fridge overnight for a morning bake).
8. Bake the Rolls: Preheat your oven to 190°C (170°C fan). Uncover the rolls and bake for 20-25 minutes, until they are beautifully golden brown and the centre roll is cooked through.
9. Make the Icing: While the rolls are baking, prepare the icing. In a medium bowl, beat the cream cheese and softened butter together until smooth and creamy. Add the sifted icing sugar and vanilla extract and beat again until light and fluffy. Add a tablespoon or two of milk to reach your desired spreading consistency.
10. Ice and Serve: Let the rolls cool in the pan for about 10-15 minutes. They should be warm, not hot. Spread the cream cheese icing generously over the top, allowing it to melt slightly into the crevices. Serve immediately.

Notes

For a morning bake, the rolls can be covered and refrigerated overnight before the final proof and bake. Store leftovers in an airtight container for up to 2 days.

I truly hope you enjoy making this cinnamon rolls recipe. There’s something so rewarding about pulling a pan of these warm, fragrant rolls from the oven. They’re more than just a sweet treat; they’re a little bit of homemade happiness. For another comforting dessert, why not try my Peach Crumb Cheesecake? Please let me know how you get on in the comments below – I’d love to hear from you!

Happy baking,
Sophia