These cinnamon rolls are everything I want in a sweet breakfast treat—soft, fluffy, and swirled with a rich cinnamon-sugar filling. Finished with a smooth vanilla cream cheese frosting that melts into the warm rolls, they’re indulgent, comforting, and absolutely unforgettable. I love making them for special occasions, but they’re also perfect for any weekend when I want to treat myself and my family.

The Best Cinnamon Rolls You’ll Ever Eat

Why You’ll Love This Recipe

I like this recipe because it’s consistently perfect—every roll bakes up pillowy and golden, with just the right amount of gooey cinnamon filling in each bite. The bread flour gives them a cloud-like texture, and the cream cheese frosting adds a decadent finish. I can make them in one morning, prepare them the night before for an easy bake the next day, or even freeze them for later. They’ve become my go-to holiday and brunch centerpiece.

Ingredients

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

For the dough:

milk (whole or 2%)
quick-rise (instant) or active dry yeast
granulated sugar
salted butter, melted and cooled
egg and egg yolk, at room temperature
bread flour, plus more as needed
kosher salt
extra-virgin olive oil, for greasing

For the filling:

salted butter, softened
dark brown sugar
ground cinnamon

For the frosting:

cream cheese, softened
powdered sugar
salted butter, softened
vanilla extract

Directions

I warm the milk until it feels like warm bath water (about 115°F), then add the yeast. If using active dry yeast, I let it sit with a little sugar until foamy.
I mix in the remaining sugar, melted butter, egg, and egg yolk. I stir in the flour and salt until a dough forms.
Using a stand mixer with a dough hook (or my hands), I knead until the dough is soft and slightly sticky.
I place the dough in an oiled bowl, cover it, and let it rise until doubled in size (about 1 to 1½ hours).
I roll the dough into a rectangle, spread with softened butter, sprinkle with the brown sugar-cinnamon mixture, and rub it in gently.
I roll the dough tightly, trim the ends, and cut into 9 even rolls using floss or a serrated knife.
I arrange the rolls in a lined baking pan, cover, and let them rise again until puffy (about 45 minutes to 1 hour).
I bake at 350°F for 20–25 minutes, just until golden at the edges.
While they cool slightly, I beat together the cream cheese, powdered sugar, butter, and vanilla until fluffy. I spread the frosting over the warm rolls and serve.

Servings and timing

Prep time: 2 hours
Cook time: 20 minutes
Total time: 2 hours 20 minutes
Servings: 9 rolls

Variations

Nutty: I sprinkle chopped pecans or walnuts over the cinnamon filling before rolling.
Spiced: I mix in a little cardamom or pumpkin pie spice with the cinnamon for a unique twist.
Fruity: I add raisins or finely chopped dried fruit to the filling.
Maple glaze: I swap the cream cheese frosting for a maple glaze made with powdered sugar, maple syrup, and a splash of milk.
Mini rolls: I cut smaller slices for bite-sized cinnamon rolls—perfect for parties.

Storage/Reheating

I store leftover rolls in the fridge, covered, for up to 5 days. To reheat, I warm them in the microwave in short bursts or in a 350°F oven for 10–15 minutes. They can also be frozen before or after baking—if freezing before baking, I thaw overnight in the fridge and let them rise before baking as usual.

FAQs

Can I make these cinnamon rolls dairy-free?

Yes, I use almond milk, vegan butter, and plant-based cream cheese with great results.

Can I use all-purpose flour instead of bread flour?

I can, but bread flour makes the rolls softer and fluffier.

Can I make them ahead of time?

Yes, I prepare the rolls, cover, and refrigerate overnight. In the morning, I let them rise for 45 minutes to 1 hour before baking.

How do I keep the filling from leaking out?

I make sure my butter for the filling is softened, not melted, and I rub the sugar mixture into it so it sticks well.

Can I freeze cinnamon rolls?

Absolutely. I either freeze before baking (after the first rise and shaping) or after baking. I prefer to frost them after thawing and reheating.

Conclusion

These really are the best cinnamon rolls I’ve ever made—soft, fluffy, and swirled with just the right amount of cinnamon sweetness. I love how versatile they are, whether I’m making them fresh, prepping ahead for the morning, or freezing for a future craving. Every time I serve them, they disappear quickly, and I always get asked for the recipe. They’re a classic that never disappoints.