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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4 from 4 votes

The Best Cinnamon Rolls

Good morning sunshine! These are The Best Cinnamon Rolls guaranteed to brighten up the dreariest of mornings, and they come with two topping options!!
Prep Time2 hrs 10 mins
Cook Time25 mins
Total Time2 hrs 35 mins
Course: Breakfast
Servings: 12 rolls
Author: Lisa Johnson


Cinnamon Roll Dough

  • 1/2 cup water (110 to 115 degrees)
  • 3/4 cup milk (110 to 115 degrees) I used CashewMilk
  • 2 Tablespoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/2 cup very soft, unsalted butter
  • 1 large egg at room temperaure
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon fine sea salt


  • 1/3 cup unsalted butter, softened
  • 1 cup brown sugar
  • 3 Tablespoons ground cinnamon

Cream Cheese Frosting/Icing

  • 1/2 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract

Vanilla Glaze

  • 1 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 to 4 Tablespoons milk (I used CashewMilk)


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.