The Best Cinnamon Rolls
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There is nothing better than sinking your teeth into The Best Cinnamon Rolls that you have ever tasted! Made with a soft and fluffy dough wrapped around cinnamon, butter and sugar topped with a silky cream cheese or vanilla icing.
Good morning sunshine! These homemade Cinnamon Rolls are guaranteed to brighten up the dreariest of mornings, and they come with two topping options!! I am partial to the cream cheese frosted cinnamon rolls, but the second option is lactose-free for those who actually listen to their doctors when they say avoid dairy.
But seriously, just look at that yummy frosting!! They are my go to breakfast for special occasions. I make them the night before, then cover them and let them hang out in the refrigerator overnight. Then first thing in the morning, I pull them and out leave them on the counter to warm up while we open our presents or watch the Thanksgiving Day Parade.
more delicious
Breakfast Treat Recipes
How to make the best cinnamon rolls
Pull out your stand mixer, or get your arms ready to mix up a yummy breakfast treat!
Start by heating your water and milk to 110 to 115 degrees. Add the yeast, stir it together and let it sit for 10 minutes to proof.
Add the butter, egg, sugar, flour, and salt.
Mix for 4 to 5 minutes to combine until well incorporated.
Place dough into an oiled bowl, flip the dough over and cover.
Allow dough to rise in a warm location for about 1.5 hours, or until doubled.
Remove dough and place on a flour covered work surface. Allow to rest for 10 minutes before rolling.
Roll dough into a 15″ x 18″ rectangle.
Spread the softened butter over the top of the dough…..
Sprinkle the brown sugar, then the cinnamon evenly over the butter.
Starting at the top, roll the dough downward toward you.
Make sure your finished roll is still 18-inches long. Mark the dough every 1.5-inches.
And slice with a very sharp knife.
Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray {with or without parchment paper}.
Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees.
Place in oven and bake for 20 – 25 minutes, or until golden brown and cooked through in the center.
Vanilla Glaze
Whisk glaze ingredients together in a small bowl (I used 2 tablespoons for a thicker glaze). Add additional milk to achieve desired consistency.
Drizzle glaze over rolls in the pan, then serve.
Cream Cheese Icing
Beat the cream cheese until light and fluffy. Add the butter and beat until well incorporated. Gradually add the powdered sugar. Add the salt and vanilla, beat until fluffy.
Spread over warm cinnamon rolls.
How to make overnight cinnamon rolls
- After slicing the cinnamon rolls, place them in a parchment lined pan, cover well with plastic wrap then place them in the refrigerator overnight.
- When you are ready to bake, place the cinnamon rolls on the counter to bring them up to room temperature and let them rise for 45 minutes to 1 hour before baking as directed.
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or air fryer to make them soft and gooey again.
Expert Tips
- I cover my dough with plastic wrap, then top with a dish towel when rising that way the towel does not stick to the top of the dough if it rises too high.
- All ovens bake differently, times are suggestions based on my cooking time.
Tools you will need
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- Stand Mixer
- Active Dry Yeast
- Large Stainless Steel Bowl for proofing the dough
- Liquid Measuring Cup
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Baking Dish
My friends cinnamon treats recipes
- Dad’s Brown Sugar & Cinnamon Coffee Cake from Bread Booze Bacon
- Cinnamon Apple Crescent Braid from The Two Bite Club
- Easy Apple Cinnamon Turnovers from It Bakes Me Happy
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
The Best Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 0.5 cup water (110 to 115 degrees)
- .75 cup milk (110 to 115 degrees) I used CashewMilk
- 2 tablespoons active dry yeast
- 0.5 cup granulated sugar
- 0.5 cup very soft, unsalted butter
- 1 large egg at room temperature
- 4.5 cups all-purpose flour
- 1 teaspoon fine sea salt
Filling
- .33 cup unsalted butter softened
- 1 cup brown sugar
- 3 tablespoons ground cinnamon
Cream Cheese Frosting/Icing
- 0.5 cup cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar
- .25 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Vanilla Glaze
- 1.5 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons milk I used CashewMilk
Instructions
For the Cinnamon Rolls
- Start by heating your water and milk to 110 to 115 degrees. Add the yeast, stir it together and let it sit for 10 minutes to proof.
- Add the butter, egg, sugar, flour, and salt. Mix for 4 to 5 minutes to combine until well incorporated.
- Place dough into an oiled bowl, flip the dough over and cover. Allow dough to rise in a warm location for about 1.5 hours, or until doubled.
- Remove dough and place on a flour covered work surface. Allow to rest for 10 minutes before rolling.
- Roll dough into a 15″ x 18″ rectangle. Spread the softened butter over the top of the dough. Sprinkle the brown sugar, then the cinnamon evenly over the butter.
- Starting at the top of the long side, roll the dough downward toward you. Make sure your finished roll is still 18-inches long.
- Mark the dough every 1.5-inches, and slice with a very sharp knife.
- Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray (with or without parchment paper). Cover and allow to rise until doubled in size, about an hour.
- Preheat oven to 350 degrees. Place in oven and bake for 20 – 25 minutes, or until golden brown and cooked through in the center. Remove from the oven and place on a wire cooling rack.
For the Cream Cheese Icing
- Beat the cream cheese until light and fluffy. Add the butter and beat until well incorporated. Gradually add the powdered sugar. Add the salt and vanilla, beat until fluffy.
- Spread over warm cinnamon rolls.
For the Vanilla Icing
- Whisk glaze ingredients together in a small bowl (I used 2 tablespoons for a thicker glaze). Add additional milk to achieve desired consistency.
- Drizzle glaze over rolls in the pan, then serve.
- Store leftover rolls in the refrigerator for up to 3 days.
Notes
- I cover my dough with plastic wrap, then top with a dish towel when rising that way the towel does not stick to the top of the dough if it rises too high.
- All ovens bake differently, times are suggestions based on my cooking time.
- After slicing the cinnamon rolls, place them in a parchment lined pan, cover well with plastic wrap then place them in the refrigerator overnight.
- When you are ready to bake, place the cinnamon rolls on the counter to bring them up to room temperature and let them rise for 45 minutes to 1 hour before baking as directed.
How much butter/cinnamon/brown sugar is used before rolling up the dough? I’m making these now and did not read through the recipe before so I’ll just eyeball it today. Would like to know the measurements you use. Thanks!
I am so sorry Kim! 1/3 cup butter, 1 cup brown sugar, and 3 tablespoons ground cinnamon.
Hi! These look amazing! I see in the directions to add butter to the dough and then to spread the softened butter to the dough rectangle. But I only see butter listed once in the ingredients. How much butter do you add to the dough when mixing? Thank you!!
I am so sorry Adrienne! 1/3 cup butter, 1 cup brown sugar, and 3 Tablespoons ground cinnamon.
Do you put them in the fridge to bake off the next morning after which step? I’m assuming right after they are cut and not to let rise the hour? Thank you.
These are the prettiest cinnamon rolls I’ve ever seen! Thank you for sharing with Delicious Dishes Recipe Party. Hope to see you again tomorrow!
Hallelujah!!!
I have finally found my childhood cinnamon rolls after trying recipes for the last 40 years. These are the perfect rise, super soft and topped with cream cheese frosting heaven!!
I can’t thank you enough for sharing this treasure, Barb