The BEST Cinnamon Roll Recipe – Bake With Zoha

I can never resist these soft, gooey cinnamon rolls with swirls of spice and a thick layer of cream cheese frosting. No mixer, no fuss, just bakery-style rolls made from scratch.

I’m wildly picky about cinnamon rolls, and these are the ones I keep coming back to. Soft, plush spirals, a thick ribbon of brown sugar and ground cinnamon, and that tangy frosting that melts into every crack.

I love that they taste bakery-level without feeling fussy or precious. But the real hook is the texture: fluffy centers, gooey edges, and just enough frosting to make each bite messy in the best way.

Breakfast, dessert, midnight snack, I’m not pretending there’s a wrong time. And yes, I absolutely scrape the pan for the extra sticky bits.

No notes. Every single time.

Ingredients

• All-purpose flour gives the rolls structure, but keeps them soft and fluffy.
• Active dry yeast is the little powerhouse that makes everything rise beautifully.
• Granulated sugar feeds the yeast and adds that gentle sweet bakery vibe.
• Salt keeps the dough from tasting flat.

  Tiny ingredient, big job.

• Warm whole milk makes the dough rich, tender, and extra cozy.
• Melted butter adds softness and that classic homemade cinnamon roll flavor.
• The egg helps the dough feel richer, sturdier, and more satisfying.
• Softened butter in the filling makes every swirl gooey and buttery.
• Brown sugar melts into that sticky, caramel-like center everyone fights over.
• Cinnamon brings the warm, spicy smell that basically screams weekend baking.
• Cream cheese makes the frosting tangy, creamy, and not too sweet.
• Powdered sugar keeps the frosting smooth, sweet, and easy to love.
• Vanilla adds warmth, plus it makes the frosting taste more bakery-style.

Ingredient Quantities

• 3 to 3 1/2 cups all purpose flour, plus extra for dusting
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk, warmed to about 110°F
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1/2 cup unsalted butter, softened for the filling
• 1 cup packed brown sugar for the filling
• 2 tablespoons ground cinnamon
• 4 ounces cream cheese, softened for the frosting
• 1/4 cup unsalted butter, softened for the frosting
• 1 to 1 1/2 cups powdered sugar for the frosting, adjusted to taste
• 1 teaspoon vanilla extract for the frosting
• 1 to 2 tablespoons milk or heavy cream to thin the frosting if needed

How to Make this

1. Warm 1 cup whole milk to about 110°F, sprinkle 1 packet (2 1/4 teaspoons) active dry yeast and 1/4 cup granulated sugar over the milk, let sit 5 to 10 minutes until foamy.

2. In a large bowl combine 3 to 3 1/2 cups all purpose flour and 1 teaspoon salt; make a well and add the foamy yeast mixture, 1/4 cup melted and slightly cooled unsalted butter, and 1 large room temperature egg.

3. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic, adding a little more flour if dough is too sticky.

4. Place dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

5. Punch down the risen dough, roll out on a floured surface into a 16 by 12 inch rectangle; spread 1/2 cup softened unsalted butter evenly over the dough.

6. Mix 1 cup packed brown sugar with 2 tablespoons ground cinnamon, sprinkle evenly over the buttered dough, leaving a small border along one long edge.

7. Starting from the long edge opposite the border, tightly roll the dough into a log, pinch seam to seal, then trim ends and cut into 9 to 12 equal rolls; place rolls cut side up in a greased 9 by 13 inch baking pan leaving space to expand.

8. Cover the pan and let the rolls rise again until puffy, about 30 to 45 minutes, while preheating the oven to 350°F.

9. Bake the rolls at 350°F for 20 to 25 minutes or until golden brown and cooked through; remove from oven and let cool slightly in the pan.

10. For the frosting, beat 4 ounces softened cream cheese with 1/4 cup softened unsalted butter until smooth, add 1 to 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract, thin with 1 to 2 tablespoons milk or heavy cream as needed, then spread over warm rolls before serving.

Equipment Needed

1. Liquid and dry measuring cups and measuring spoons
2. Instant read thermometer
3. Large mixing bowl and small bowl for proofing
4. Whisk or fork and a wooden spoon or spatula
5. Stand mixer with dough hook or a sturdy surface for hand kneading
6. Rolling pin and bench scraper or sharp knife
7. 9 by 13 inch baking pan, greased
8. Clean kitchen towel or plastic wrap
9. Electric mixer or hand mixer for the frosting

FAQ

The BEST Cinnamon Roll Recipe – Bake With Zoha Substitutions and Variations

• All purpose flour: Substitute bread flour for a slightly chewier, taller roll or use 1-to-1 gluten free all purpose blend if gluten free, noting texture will be a bit different.
• Whole milk: Use equal parts low fat milk or unsweetened almond milk warmed to 110°F; for richer dough use 3/4 cup milk plus 1/4 cup plain yogurt.
• Unsalted butter (dough and filling): Swap equal amounts of melted coconut oil for the dough and softened coconut oil for the filling for a dairy free option, or use vegetable shortening for a tender crumb.
• Cream cheese (frosting): Replace with an equal amount of mascarpone for a milder, silkier frosting or use 4 ounces softened plain Greek yogurt mixed with 1 to 2 tablespoons powdered sugar for a tangy, lighter version.

Pro Tips

1. Warm the milk to about 105 to 110°F and always test yeast foamability: if the mixture is not bubbly after 10 minutes, start over with fresher yeast. That small check saves a ruined batch.

2. Don’t overflour while kneading; aim for a tacky but not sticky dough. Knead until it springs back when poked and holds a light sheen. Over-flouring makes dense rolls, under-kneading gives gummy centers.

3. For neat, even spirals chill the rolled log in the fridge for 20 to 30 minutes before slicing. It firms the dough and butter so you get clean cuts instead of squashed rolls.

4. Spread the cream cheese frosting on warm but not piping hot rolls. Warm rolls help it glide on and melt into cracks, giving a glossy finish; if the rolls are too hot the frosting will thin out too much, so let them rest 10 to 15 minutes first.