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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.

Two cinnamon rolls topped with cream cheese icing on small plates.

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.

Cinnamon and brown sugar are surrounded by light and fluffy layers of sweet dough to create The Best Cinnamon Rolls that will ever come out of your oven! COPYRIGHT © 2017 COOKING WITH CURLS
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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.

Foamy yeast and water in a large mixing bowl.

Add the butter, egg, sugar, flour, and salt.

Flour, egg, sugar, butter, and salt on top of the yeast mixture.

Mix for 4 to 5 minutes to combine until well incorporated.

Soft, fluffy dough on a dough hook in a stand mixer bowl.

Place dough into an oiled bowl, flip the dough over and cover.

Dough ball in a large, oiled bowl.

Allow dough to rise in a warm location for about 1.5 hours, or until doubled.

Risen dough in a large bowl.

Remove dough and place on a flour covered work surface. Allow to rest for 10 minutes before rolling.

Cinnamon roll dough on a floured marble board.

Roll dough into a 15″ x 18″ rectangle.

Cinnamon roll dough rolled out on a floured surface.

Spread the softened butter over the top of the dough…..

Softened butter spread out over the dough rectangle.

Sprinkle the brown sugar, then the cinnamon evenly over the butter.

A thick layer of brown sugar and cinnamon on the buttered dough rectangle.

Starting at the top, roll the dough downward toward you.

Filled dough rolled into a long log.

Make sure your finished roll is still 18-inches long. Mark the dough every 1.5-inches.

Filled dough marked every 1.5-inches.

And slice with a very sharp knife.

Filled dough roll cut into thick slices.

Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray {with or without parchment paper}.

Twelve sliced cinnamon rolls in a greased baking pan.

Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees.

Puffy, risen cinnamon rolls in a baking dish.

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.

Powdered sugar and milk mixed together in a small bowl.

Drizzle glaze over rolls in the pan, then serve.

Baked cinnamon rolls topped with vanilla glaze in a baking dish.

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.

Powdered sugar, softened cream cheese, and milk beaten together in a large mixing bowl.

Spread over warm cinnamon rolls.

A thick layer of cream cheese icing spread over the top of cinnamon rolls in a baking dish.

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.
Stirring Bowl Icon Blue.

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.

Recipe Notes & 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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My friends cinnamon treats recipes

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Enjoy!!

Two cinnamon rolls topped with cream cheese icing on small plates.

The Best Cinnamon Rolls

The best cinnamon rolls made with a soft and fluffy dough filled with cinnamon, butter and sugar topped with a silky cream cheese icing.
4.50 from 8 votes
Print Rate
Course: Breakfast
Cuisine: American
Keyword: cinnamon breakfast rolls
Prep Time: 2 hours 10 minutes
Cook Time: 25 minutes
Total Time: 2 hours 35 minutes
Servings: 12 rolls
Calories: 687kcal
Author: Lisa Johnson

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.
For 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.

Nutrition

Calories: 687kcal | Carbohydrates: 110g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 355mg | Potassium: 144mg | Fiber: 3g | Sugar: 72g | Vitamin A: 815IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 3mg

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7 Comments

  1. 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!

  2. 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!!

  3. 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.

  4. 5 stars
    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

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