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Good morning sunshine! These are The Best Cinnamon Rolls 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!! How could they not be called The Best Cinnamon Rolls? 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.
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 and a 1/2 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 1/2-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 Frosting/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.....
Store leftover rolls in the refrigerator for up to 3 days, assuming they last that long. 😉
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.
- I use this KitchenAid Stand Mixer {affiliate links} and love it! I also use this Glass Bowl so you can see what is inside, lol
These Cherry Sweet Rolls would also be a delicious treat on Christmas morning {or Valentiner's Day, or New Year's}.....
Don't want to play with yeast? How about Cranberry-Orange Scones?
Or this tender and delicious Cinnamon-Pecan Coffee Cake.....
But that's not all. My Feast & Devour friends have their own Cinnamon treats to share with you:
- 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
Enjoy!!

The Best Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- ½ cup water (110 to 115 degrees)
- ¾ cup milk (110 to 115 degrees) I used CashewMilk
- 2 Tablespoons active dry yeast
- ½ cup granulated sugar
- ½ cup very soft, unsalted butter
- 1 large egg at room temperaure
- 4 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
Filling
- ⅓ cup unsalted butter, softened
- 1 cup brown sugar
- 3 Tablespoons ground cinnamon
Cream Cheese Frosting/Icing
- ½ cup cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Vanilla Glaze
- 1 ½ 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 and a 1/2 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 1/2-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 Frosting/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.
Kim says
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!
Lisa Johnson says
I am so sorry Kim! 1/3 cup butter, 1 cup brown sugar, and 3 tablespoons ground cinnamon.
Adrienne says
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!!
Lisa Johnson says
I am so sorry Adrienne! 1/3 cup butter, 1 cup brown sugar, and 3 Tablespoons ground cinnamon.
Becky says
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.
Lois Christensen says
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!
BARB PORTER says
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