Homemade Fluffy Cinnamon Rolls

There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through the kitchen. These homemade fluffy cinnamon rolls are soft, gooey, and loaded with a buttery cinnamon-sugar filling, then topped with a silky cream cheese glaze. They’re the perfect treat for breakfast, brunch, or any time I want a comforting, sweet indulgence.

Why I Love This Recipe

I love how soft and pillowy these cinnamon rolls turn out every time. The dough is incredibly easy to work with, and the filling is just the right balance of sweet and spicy. Whether I’m serving them straight out of the oven or reheating the next day, they never lose their rich, tender texture. Plus, they make any morning feel extra special—especially when I top them with a creamy glaze that melts into every swirl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Active dry yeast
• Warm milk
• Granulated sugar
• Salt
• Eggs
• Unsalted butter
• Brown sugar
• Ground cinnamon
• Cream cheese
• Powdered sugar
• Vanilla extract

Directions

1. I start by activating the yeast in warm milk with a pinch of sugar. Once it foams, I know it’s ready.

2. In a large bowl, I combine the flour, sugar, and salt, then mix in the yeast mixture, eggs, and softened butter until a soft dough forms.

3. After kneading the dough until smooth and elastic, I let it rise in a warm place for about an hour or until doubled in size.

4. I roll the dough into a large rectangle and spread a generous layer of butter, then sprinkle the cinnamon and brown sugar mixture evenly over the top.

5. I roll it tightly from the long side and cut into even slices, placing them in a greased baking dish.

6. After another short rise, I bake the rolls until golden brown and fluffy.

7. While they bake, I prepare the cream cheese glaze by whisking together softened cream cheese, powdered sugar, vanilla, and a bit of milk until smooth.

8. Once the rolls come out of the oven, I drizzle the glaze over them while they’re still warm so it soaks into every crevice.

Servings and timing

This recipe makes about 12 large cinnamon rolls.
Prep time: 20 minutes
Rising time: 90 minutes
Bake time: 25 minutes
Total time: Around 2 hours and 15 minutes

Variations

Sometimes I like to add chopped pecans or walnuts to the filling for a bit of crunch. For a fruity twist, I’ve also mixed in chopped apples or raisins. If I’m in the mood for something lighter, I skip the cream cheese glaze and do a simple vanilla icing with just powdered sugar and milk.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I pop a roll in the microwave for 15-20 seconds or warm them in the oven at 300°F for about 10 minutes, covered with foil to keep them soft.

FAQs

How do I keep cinnamon rolls soft after baking?

I cover them with foil once they cool and store them in an airtight container. The glaze also helps seal in moisture.

Can I make these cinnamon rolls ahead of time?

Yes, I often prepare the rolls the night before and let them rise in the fridge overnight. In the morning, I bring them to room temperature and bake as usual.

What type of yeast should I use?

I use active dry yeast, but instant yeast also works. If using instant, I can skip the activation step and mix it directly into the dry ingredients.

Why did my cinnamon rolls turn out dry?

Overbaking is usually the culprit. I make sure to bake until just golden and always check them a few minutes early to avoid drying them out.

Can I freeze cinnamon rolls?

Yes, I freeze them before baking or after. If freezing before baking, I let them thaw and rise before popping them in the oven. If after baking, I reheat as needed.

Conclusion

These homemade cinnamon rolls are a weekend favorite I always come back to. They’re soft, sweet, and incredibly satisfying, whether fresh out of the oven or reheated the next day. Once I made these from scratch, there was no turning back—store-bought just doesn’t compare.

Homemade Fluffy Cinnamon Rolls

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• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 large cinnamon rolls
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Homemade Fluffy Cinnamon Rolls are irresistibly soft, filled with a rich cinnamon-sugar swirl, and topped with creamy, melt-in-your-mouth cream cheese glaze. Perfect for breakfast, brunch, or dessert, this easy cinnamon roll recipe is your new go-to for comfort baking!

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Ingredients

• All-purpose flour
• Active dry yeast
• Warm milk
• Granulated sugar
• Salt
• Eggs
• Unsalted butter
• Brown sugar
• Ground cinnamon
• Cream cheese
• Powdered sugar
• Vanilla extract

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Instructions

1. Activate the yeast by mixing it with warm milk and a pinch of sugar. Let it foam.
2. In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a soft dough forms.
3. Knead until smooth and elastic. Cover and let rise in a warm place for about 1 hour or until doubled.
4. Roll the dough into a rectangle. Spread with butter and sprinkle with cinnamon-brown sugar mixture.
5. Roll up tightly and cut into 12 even slices. Place in a greased baking dish.
6. Let the rolls rise again until puffy, about 30 minutes.
7. Bake at 350°F (175°C) for 20–25 minutes, or until golden brown.
8. While baking, prepare glaze: beat cream cheese, powdered sugar, vanilla, and milk until smooth.
9. Drizzle warm rolls with glaze and enjoy!

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Notes

• Add chopped nuts, raisins, or apples to the filling for variation.
• For a simpler topping, use vanilla icing instead of cream cheese glaze.
• Store in an airtight container at room temp (2 days) or fridge (5 days).
• To reheat: microwave 15–20 sec or oven at 300°F for 10 min covered.
• Make-ahead tip: Prepare rolls and refrigerate overnight before baking.