The Best Cinnamon Rolls You’ll Ever Eat Recipe

I whipped up a Cinnabon Cinnamon Rolls Recipe that had everyone fighting over the last sticky, gooey swirl and begging me to make them again.

I’m obsessed with this Cinnabon Cinnamon Rolls Recipe because it tastes like guilty, messy love at first bite. I mean, the gooey center with lots of cinnamon and that sweet cream cheese icing make me forget calories and adulting.

I’ll admit I judge bakeries now. I crave the pull-apart texture, sticky edges, and the way warm dough and 3 tablespoons ground cinnamon mix into total sweet sin.

But mostly I love watching my family attack the pan and ask for more. Seriously.

Breakfast or dessert, these cinnamon rolls ruin other cinnamon roll attempts for me. I can’t help it, really.

Ingredients

• Warm whole milk: basically helps yeast wake up and makes dough tender.
• Active dry yeast: it’s the puff factor that makes rolls light.
• Granulated sugar: sweetens the dough and helps browning for pretty tops.
• Melted butter: adds richness and a soft, slightly chewy crumb.
• Eggs: they bind everything and give the dough body and color.
• All purpose flour: the structure-builder that keeps rolls pillowy, not gummy.
• Salt: balances sweetness and keeps the dough from tasting flat.
• Soft butter for filling: basically the goo that keeps cinnamon snug and moist.
• Brown sugar filling: it’s caramel-y, sticky, and makes every bite cozy.
• Ground cinnamon: warm spice that gives rolls that classic, comforting punch.
• Cream cheese: adds tang and silky creaminess to the icing.
• Butter for icing: smooths the frosting and gives mouthfeel you’ll love.
• Powdered sugar: sweetens and thickens icing, start light and adjust.
• Vanilla extract: a little warmth that rounds out the frosting flavors.
• Milk or cream: thins icing so it pours and glosses the rolls.
• Optional pinch of salt: balances sweetness; trust me, it’s worth it.

Ingredient Quantities

• 1 cup whole milk, warmed to about 110 F
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 2 large eggs, room temp
• 4 cups all purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, softened for filling
• 1 cup packed light brown sugar for filling
• 3 tablespoons ground cinnamon, heaping
• 4 ounces cream cheese, softened for icing
• 1/4 cup unsalted butter, softened for icing
• 1 1/2 to 2 cups powdered sugar for icing (start with less)
• 1/2 teaspoon vanilla extract for icing
• 2 to 3 tablespoons milk or cream to thin the icing as needed
• Optional pinch of salt for the icing to balance sweetness

How to Make this

1. Warm 1 cup whole milk to about 110 F, stir in 2 1/4 teaspoons active dry yeast and 1 tablespoon of the 1/2 cup granulated sugar (reserve the rest), let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk the foamy yeast mixture with the remaining granulated sugar, 1/3 cup melted unsalted butter, and 2 room temperature large eggs; then stir in 4 cups all purpose flour and 1/2 teaspoon salt until a shaggy dough forms.

3. Turn the dough onto a lightly floured surface and knead about 8 to 10 minutes until smooth and slightly tacky (you can also use a stand mixer with the dough hook); place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

4. Once risen, punch down the dough and roll it out on a floured surface to a roughly 16 by 12 inch rectangle (thinner is better for gooey rolls), spread 1/3 cup softened unsalted butter evenly over the surface.

5. Mix together 1 cup packed light brown sugar and 3 heaping tablespoons ground cinnamon, sprinkle this mixture evenly over the butter, pressing gently so it sticks.

6. Starting from a long side, roll the dough tightly into a log, pinch the seam to seal, then cut into 12 equal rolls (use floss or a sharp serrated knife for cleaner cuts); place rolls cut side up in a greased 9×13 inch pan or two smaller pans.

7. Cover the pan and let rolls rise again until puffy, about 30 to 45 minutes while you preheat the oven to 350 F.

8. Bake the rolls at 350 F for about 22 to 25 minutes until golden brown on top but still soft inside; avoid overbaking or they’ll dry out.

9. While rolls bake, make the icing: beat 4 ounces softened cream cheese with 1/4 cup softened unsalted butter until smooth, add 1 1/2 cups powdered sugar to start, 1/2 teaspoon vanilla extract, and 2 to 3 tablespoons milk or cream to reach your desired drizzling consistency; add an optional pinch of salt to balance sweetness and taste, then adjust powdered sugar or milk as needed.

10. Spread the icing over the rolls while they’re warm so it melts into all the nooks; serve warm and expect lots of praise, they wont last long.

Equipment Needed

1. Liquid measuring cup and measuring spoons for milk, yeast, salt and extracts
2. Instant read thermometer or candy thermometer to check the milk temp (about 110 F)
3. Large mixing bowl plus a smaller bowl for wet ingredients
4. Whisk and a rubber spatula for mixing and scraping
5. Stand mixer with dough hook or a sturdy wooden spoon if you plan to knead by hand
6. Lightly floured work surface plus a bench scraper or hands for kneading and cutting
7. Rolling pin to roll the dough into a rectangle
8. Sharp serrated knife or unflavored dental floss for clean roll cuts
9. Greased 9×13 inch baking pan and an oven preheated to 350 F
10. Hand mixer or whisk for the cream cheese icing and a small spatula to spread it

FAQ

The Best Cinnamon Rolls You’ll Ever Eat Recipe Substitutions and Variations

• Whole milk (1 cup): swap with 1 cup unsweetened almond milk or oat milk for a dairy free roll. Texture might be a bit lighter, but the dough still rises fine.
• All purpose flour (4 cups): use 3 3/4 cups all purpose plus 1/4 cup bread flour for chewier rolls, or 4 1/4 cups all purpose if you only have that and want softer buns. You may need a tad more or less flour depending on humidity.
• Eggs (2 large): replace each egg with 1/4 cup plain yogurt or 1/4 cup applesauce in a pinch. Yogurt keeps richness, applesauce adds moisture but the crumb will be denser.
• Cream cheese (4 oz) in the icing: swap with 4 oz mascarpone or 4 oz plain Greek yogurt (strained slightly) for a tangy, still-creamy frosting. If using yogurt, chill it first so the icing isn’t too runny.

Pro Tips

1) Let the milk cool right to about 110 F before adding the yeast. Too hot will kill it and too cool will make it slow. If the yeast doesn’t foam in 10 minutes toss it and start over, it’s not worth fighting.

2) Roll the dough thinner than you think you need for gooey centers. Thinner dough = more spiral layers = more cinnamon goodness. If it feels sticky, dust very lightly with flour while rolling, but dont overdo it or the rolls get dry.

3) When you cut the log, use unflavored floss or a serrated knife pulled straight through for clean edges. Clean cuts help the rolls rise evenly and look nicer after baking. Put them a little snug in the pan so they lift each other and stay soft.

4) Spread the cream cheese icing on while the rolls are warm but not piping hot. Warm rolls will absorb the icing and make them melt-in-your-mouth, but too hot will make the icing run off the pan. Taste and add a tiny pinch of salt to the icing if it’s cloying — it wakes up the flavors.