Easy Homemade Cinnamon Rolls

If you’ve been on the prowl for a great cinnamon roll recipe, one that’s light and fluffy but loaded with rich cinnamon sugar flavor, have I got a treat for you! This recipe is absolutely mouth-watering. Best of all, it’s easy and quick!

The Perfect Cinnamon Rolls

Is there such a thing? I spent a full Saturday trying to find the best cinnamon roll recipe out there. It took three attempts (and three separate recipes) before I finally settled on one that I could proudly recommend.

The first batch was okay. Just okay. The dough wasn’t light and fluffy, though.

The second batch? Well, we don’t even want to talk about those. They went straight in the trash can.

By nightfall I was exhausted but unwilling to give up. So, I tried one more time, using my milk bread recipe.

If you read that recipe, you know that I was already toying with the idea of using it as a base for cinnamon rolls. (Why didn’t I just start with that recipe? I could have saved myself a lot of trouble!)

At any rate, I finally gave it a try. . .and guess what? It worked!

The cinnamon rolls were absolutely lovely–light and flaky, tender and moist, and rich with the flavors you’ve come to expect from a great cinnamon roll.

These are so much better than any cinnamon rolls you can get at a grocery store, friends. I promise!

Easy Homemade Cinnamon Roll Ingredients

You will find a full printable recipe card at the bottom of this post for these easy cinnamon rolls. But here’s a quick peek at what you’ll need to make them. These are simple ingredients you’ve probably got in your pantry or fridge.

Dough Ingredients

• bread flour divided
• warm milk
• large egg yolk
• sugar
• salt
• powdered milk
• dried instant yeast

Filling Ingredients

• brown sugar
• cinnamon
• butter, room temperature
• pecans (optional)

Cream Cheese Frosting Ingredients

• butter
• cream cheese
• powdered sugar
• whipping cream
• regular (not instant) yeast
• vanilla extract (not pictured)

How to Make this Easy Cinnamon Roll Recipe

Mix warm milk, yeast, sugar with whisk. Allow to sit for 10 minutes

In separate bowl whisk together flour, salt, powdered milk. 

Add egg and dry ingredients to the wet ingredients.

Using dough hook attachment, knead for 3 minutes on low speed until fully incorporated.

Place ball of dough on a floured work surface and gently work into a ball.

Spray a glass bowl with vegetable oil and place dough in the bowl.

Cover cinnamon roll dough and place in a warm spot to let the dough rise for 30 minutes.

Lightly punch down the risen dough and remove from bowl. Place on a piece of wax paper.

Roll into a rectangle about 1/3″ in thickness on a lightly floured surface. You’ll need a rolling pin for this process.

Spread dough with softened butter.

Make cinnamon sugar mixture in separate bowl and sprinkle on top of the buttered dough.

If you decide to add pecans, this is the time.

Now it’s time to roll your dough. Use the wax paper to gently nudge the dough along, creating that lovely spiral.

Seal the edges of the dough and slice about an inch (or inch and a half) thick. I used a sharp knife because I didn’t happen to have any unflavored dental floss on hand (my first choice for cutting rolls).

Place in a lightly buttered 10″ round pan.

Cover unbaked rolls with a tea towel and place in warm spot for an additional rise. This second rise will take 30 minutes.

Preheat your oven to 350 degrees Fahrenheit and place pan inside.

Bake for 20 minutes or until cinnamon rolls are golden brown.

While cinnamon rolls are baking, make your cream cheese frosting.

Place softened cream cheese and butter in mixer and whip until light and fluffy. Add powdered sugar and vanilla and mix until incorporated.

Remove baked cinnamon rolls and place pan on a wire rack to cool. (Some folks like to spread melted butter on top of theirs but I didn’t find this to be a necessary step.)

While they are still warm (but not too hot) spread cream cheese frosting on top of the cinnamon rolls.

Serve while warm.

Store in an airtight container. If you like, you can refrigerate and rewarm individual cinnamon rolls in the microwave.

What to Expect from These Cinnamon Rolls

If you happen to be dieting (which I was when making these) you’ll want to make sure you have someone to pass them off to. That’s how good they are!

I literally got in my car and drove them as fast as I could to a friend’s house. I wanted them gone because I knew I would gobble them down in a hurry.

These cinnamon rolls were everything I was hoping they would be. They had the ooey-gooey sticky sweetness I’ve come to love in cinnamon rolls, but the light fluffy texture of the milk bread recipe.

In short, they were perfect. So perfect (and so easy) that I can’t wait to make them again! The next time I have overnight company, guess what I’m making for breakfast? You’ve got it! Cinnamon rolls for the win!

You don’t have to save this recipe for a special occasion, y’all! Make them for breakfast tomorrow. Or even for dessert tonight!

Variations on these Fluffy Cinnamon Rolls

I added pecans to my recipe. (I happen to love nuts in almost everything.) You might not be a fan. If you like, you can skip them.

I also happen to love the flavor of orange, so I might add some orange zest to the cinnamon sugar mixture next time, as well as in the cream cheese frosting.

Some folks love raisins in their cinnamon rolls. If you decide to add them, 3/4 of a cup should do.

You might opt for a fruity filling in place of the cinnamon sugar mixture. You can spread your dough with preserves of your choosing: strawberry, raspberry, blackberry, or blueberry. Roll and bake in the usual way, then top with cream cheese frosting.

Questions People are Asking about this Cinnamon Roll Recipe

Can I use all-purpose flour?

You can, but the texture might be a little different. Bread flour has more protein and has a great structure for projects like these.

Can I make the dough the night ahead and leave the rolls to rise overnight?

Yes. Prepare the rolls as instructed above but don’t include the 2nd rise. Instead, cover tightly and place in refrigerator. The following morning (no more than 12 hours later) set the rolls out to rise for an hour in a warm place before baking as usual.

This is a perfect idea for Christmas morning, by the way! Prep the night before and get up early to set them out to rise. (Or, if you’re like most parents and you stay up most of the night putting together toys, you can set them out an hour before waking the kids.)

Bake them while presents are being opened and serve hot after!

How do I reheat leftover cinnamon rolls?

Place on a microwave safe plate and heat for 15 seconds. Warm rolls are great, but some folks love theirs at room temperature, so it’s all up to you!

Can I use Vietnamese cinnamon?

Absolutely! I get my favorite brand of Vietnamese cinnamon from Amazon.

Other Breakfast Treats from Out of the Box Baking

Easy Cranberry Breakfast Cake: If you love a luscious coffee cake but also love the luscious twang of cranberries, this is the recipe for you! This easy breakfast cake comes together so easily and best of all, it’s from scratch!

Easy Blackberry Crumble Bar: If you love a crunchy breakfast bar, loaded with the flavor of blackberries, this is the recipe for you. A rich crumbly crust, a sticky middle, and a lovely streusel topping. . .all in one luscious bite. Best of all, it’s not overly sweet!

Lemon Blueberry Coffee Cake (with Sour Cream): If you love delicious coffee cake and you’re also a fan of blueberries, I’ve got an amazing recipe for you. This easy bundt cake is the best of both worlds, a luscious blueberry coffee cake made with rich sour cream!

Easy Cinnamon Streusel Coffee Cake: If you love the combination of cinnamon and sugar and you happen to love streusel topping with crunchy toasted pecans, then I’ve got the perfect recipe for you. This Easy Cinnamon Streusel Coffee Cake is perfect for breakfast. . .or any time of day!

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That’s it for this post, friends! I hope you enjoy this delicious recipe. I plan to make these luscious cinnamon rolls again and again!

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.