The BEST Cinnamon Roll Recipe: Soft, Gooey & Wonderful

This The BEST Cinnamon Roll Recipe gives you everything you dream about in a bakery roll—pillow-soft dough, a bold, buttery cinnamon swirl, and a silky cream-cheese icing that melts into every crevice. The method is streamlined for home kitchens with crystal-clear cues (how the dough should feel, when a rise is truly done, what “golden” looks like), plus options for overnight proofing so you can bake fresh in the morning. Whether you’re new to yeasted dough or you’ve baked rolls for years, this recipe delivers towering, gooey spirals that pull apart in perfect, tender layers.

Why You’ll Love This The BEST Cinnamon Roll Recipe

• Pillowy texture every time: An enriched dough and proper kneading ensure cloud-soft buns.
• Gooey centers, golden tops: A generous filling and helpful bake cues nail the contrast.
• Beginner-friendly cues: Window-pane test, proofing visuals, shaping steps, and common fixes.
• Flexible scheduling: Same-day or overnight options—brunch, holidays, or any cozy morning.
• Balanced icing: Silky cream-cheese icing that’s sweet, but not cloying.
• Scales beautifully: Double for a crowd, or bake half now and freeze the rest unbaked for later.

What Is The BEST Cinnamon Roll Recipe?

The BEST Cinnamon Roll Recipe is a soft, enriched bread dough (milk, butter, eggs) rolled around a brown-sugar cinnamon filling, cut into spirals, proofed until pillowy, then baked and finished with cream-cheese icing. What earns it “best” status is repeatable bakery-quality texture at home: a dough that’s strong yet supple, a shaping method that yields tight, even swirls, and timing that avoids dry edges or underdone centers. The result is lofty, tear-away layers, a gooey core, and a vanilla-forward icing that glosses the tops without overwhelming them.

The BEST Cinnamon Roll Recipe

This truly is The BEST Cinnamon Roll Recipe—ultra-soft dough, rich cinnamon-sugar swirls, and a silky cream-cheese icing that melts perfectly into every crevice. Designed for home bakers with step-by-step clarity, it delivers bakery-quality results whether you’re baking for brunch, holidays, or a cozy morning treat.

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Prep Time 1 hour hr

Cook Time 28 minutes mins

Total Time 2 hours hrs

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 rolls

Calories 420 kcal

Ingredients

  

Dough

• 1.33 cups whole milk warmed to 100–110°F (38–43°C)
• 4 teaspoons active dry or instant yeast
• 0.5 cup granulated sugar
• 5 cups all-purpose flour plus more for dusting
• 2 large eggs room temperature
• 2 teaspoons fine sea salt
• 0.5 cup unsalted butter softened (not melted)

Cinnamon Filling

• 0.5 cup unsalted butter very soft
• 1 cup light brown sugar packed
• 2 tablespoons ground cinnamon
• 0.75 teaspoon fine sea salt
• 1 teaspoon vanilla extract optional

For Extra Goo (Optional)

• 0.5 cup heavy cream room temperature, poured over rolls before baking

Cream-Cheese Icing

• 4 oz cream cheese room temperature
• 0.25 cup unsalted butter room temperature
• 0.25 cup heavy cream or milk add more by teaspoons to thin
• 1 cup powdered sugar sifted
• 1 teaspoon vanilla extract
• 1 pinch fine sea salt

Instructions

 

• Warm the milk and bloom the yeast. In a large bowl or mixer, combine flour, sugar, salt, and eggs. Add the foamy milk mixture and mix until shaggy. Add softened butter and mix until incorporated.
• Knead dough 7–10 minutes in a mixer or 12–15 minutes by hand until smooth and elastic. Perform window-pane test to check readiness.
• Form dough into a ball, place in an oiled bowl, cover, and let rise 60–90 minutes until doubled in size.
• Mix filling ingredients into a smooth paste: butter, brown sugar, cinnamon, salt, and optional vanilla.
• Roll dough into a 12×18 inch rectangle. Spread filling edge-to-edge, leaving ¼ inch bare on one long edge. Roll tightly, seal, and cut into 12 equal pieces.
• Place rolls in greased baking pan with slight spacing. Cover and let rise 45–75 minutes until puffy. For overnight method, refrigerate 8–18 hours, then bring to room temp before baking.
• Optional: Pour heavy cream evenly over proofed rolls just before baking for extra gooeyness.
• Bake at 350°F (175°C) for 20–28 minutes until tops are light golden and center reaches 190–195°F (88–90°C).
• Mix icing: beat cream cheese, butter, vanilla, salt, and powdered sugar. Add cream to desired consistency. Spread over warm rolls in two layers: once while warm, once after 10–15 minutes.

Notes

For best texture, don’t rush proofing or kneading. Dough should be soft but not sticky. Use a metal pan for even browning, and pull rolls when light golden. To freeze unbaked, shape and freeze before final rise. For dairy-free, use oat milk and plant-based butter/cream cheese.

Keyword best cinnamon roll, brunch recipes, cinnamon rolls, cream cheese icing, yeast dough

Ingredients for The BEST Cinnamon Roll Recipe

Dough (Makes 12 Large Rolls)

• 1⅓ cups (320 g) whole milk, warmed to 100–110°F (38–43°C)
• 4 tsp active dry or instant yeast
• ½ cup (100 g) granulated sugar
• 5 cups (650 g) all-purpose flour, plus more for dusting
• 2 large eggs, room temperature
• 2 tsp fine sea salt
• ½ cup (113 g) unsalted butter, softened (not melted)

Cinnamon Filling

• ½ cup (113 g) unsalted butter, very soft
• 1 cup (200 g) packed light brown sugar
• 2 Tbsp ground cinnamon
• ¾ tsp fine sea salt
• 1 tsp vanilla extract (optional but lovely)

For Extra Goo (Optional but Excellent)

• ½ cup (120 g) room-temperature heavy cream, poured over proofed rolls just before baking

Cream-Cheese Icing

• 4 oz (113 g) cream cheese, room temperature
• ¼ cup (56 g) unsalted butter, room temperature
• ¼ cup (60 g) heavy cream or milk, room temperature (add more by teaspoons for thinner glaze)
• 1 cup (100 g) powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch fine sea salt

Yield: 12 bakery-size rolls. Equipment: stand mixer (optional), large bowl, 9×13-inch metal baking pan or two 9-inch round pans, parchment (optional).

Ingredient Notes (Smart Substitutions)

• Yeast: Instant yeast can be whisked directly into the flour; active dry should be bloomed in warm milk. Both work at the same quantities and temperatures.
• Milk: Whole milk creates the plushest crumb; 2% works well. For dairy-light dough, swap in lactose-free milk or barista-style oat milk (dough may proof a touch faster).
• Flour: Use unbleached all-purpose. If your brand is low-protein and the dough feels slack, add 1–3 Tbsp extra flour during kneading.
• Butter: The dough wants soft butter; too cold delays gluten development, too melted weakens structure.
• Sugar & salt in filling: The small salt amount sharpens cinnamon flavor and keeps the filling from tasting flat.
• Icing texture: For a thicker, spreadable frosting, reduce cream to 2 Tbsp; for a glossy pour-over glaze, add cream by teaspoons until it ribbons.

Step-by-Step Instructions

Step 1: Bloom yeast & make the dough

Warm milk to 100–110°F—warm to the touch, never hot. Whisk in yeast and a pinch of sugar. After 5–10 minutes, the surface should be foamy. In a large bowl (or mixer), combine flour, sugar, salt, and eggs. Add the foamy milk and mix until shaggy. Add soft butter in pieces and mix until incorporated.

Dough feel: Slightly tacky but not sticky; if it smears on the bowl, dust in 1–2 Tbsp flour.

Step 2: Knead to window-pane

Knead 7–10 minutes in a mixer on medium-low or 12–15 minutes by hand. Stop when the dough is smooth, elastic, and passes the window-pane test (stretch a small piece; it should thin to a translucent “window” without tearing). This ensures lofty layers and tender chew.

Step 3: First rise

Form a ball, place in a lightly oiled bowl, cover, and proof until doubled—about 60–90 minutes in a warm kitchen (75–80°F/24–27°C). It should look domed and jiggly with visible gas bubbles.

Step 4: Mix the filling

Stir soft butter, brown sugar, cinnamon, salt, and vanilla into a smooth paste. A spreadable filling prevents leaking and gives even spirals.

Step 5: Roll and fill

Turn dough onto a lightly floured surface and roll into a large rectangle about 12×18 inches (30×46 cm), long side facing you. Spread filling edge-to-edge, leaving a ¼-inch bare margin on the far long edge for sealing.

Step 6: Shape—two options

A) Classic log & slice
Roll the dough tightly into a log from the long edge toward the bare margin. Pinch to seal, rotate seam-side down. Trim ends for neatness (bake trimmings as mini rolls). Use unflavored dental floss or a very sharp knife to cut 12 equal rolls.

B) Strip-rolling method (ultra-even swirls)
Use a pizza wheel to cut the filled rectangle into 12 long strips (about 1½ inches wide). Roll each strip into a spiral. This yields round, center-weighted swirls and minimizes squishing.

Step 7: Pan & second rise

Grease a 9×13-inch metal pan. Arrange rolls with a little space between (they’ll expand). Cover loosely and proof 45–75 minutes until puffy and nearly touching. They should look marshmallow-soft when gently jiggled.

Overnight option: After shaping, cover tightly and refrigerate 8–18 hours. Next day, set at room temp 45–75 minutes until puffy, then bake.

Step 8: Optional “extra goo”

For ultra-gooey edges, pour ½ cup room-temp cream evenly over proofed rolls right before baking. The cream bakes into the gaps, keeping centers plush.

Step 9: Bake

Preheat to 350°F (175°C). Bake 20–28 minutes on the center rack. Start checking at 20: the tops should be light golden; the center roll should read 190–195°F (88–90°C) on an instant-read thermometer. Avoid dark brown tops—that signals a drier crumb.

Step 10: Ice while warm

Whisk cream cheese, butter, vanilla, salt, then powdered sugar. Stream in cream to your desired thickness. Spread over warm rolls (not screaming hot)—the icing should melt slightly and gloss the tops without sliding off.

Pro Tips for Success

1. Temperature discipline: Warm liquids, cozy rise, and a moderate bake are the difference between plush and dense.
2. Window-pane = insurance: Don’t rush kneading; proper gluten development traps steam for pillowy lift.
3. Soft, not sticky: Err on the side of a softer dough. Dry, stiff dough = tight crumb.
4. Tight swirl: Roll evenly and snugly to prevent gaps and leaking.
5. Proof with your eyes: Size and jiggle beat timer—aim for puffed and marshmallowy.
6. Light golden is enough: Pull when tops are pale-gold; residual heat finishes the bake.
7. Ice in two waves: A thin layer on warm rolls to melt into crevices, then a second swipe once they cool 10–15 minutes for a pretty finish.
8. Metal pan > glass: Metal browns more evenly and prevents soggy bottoms.

Flavor Variations

• Brown-Butter Cinnamon: Brown the filling’s butter, cool until spreadable, then mix with sugar and cinnamon for nutty depth.
• Maple-Vanilla Icing: Swap half the cream with maple syrup and add a pinch of cinnamon to the icing.
• Orange Zest Rolls: Rub 1 Tbsp fresh orange zest into the brown sugar before adding butter; finish with a light orange-vanilla glaze.
• Pecan Crunch: Sprinkle ½–¾ cup chopped toasted pecans over the filling before rolling for texture.
• Cardamom Kiss: Add ¼–½ tsp ground cardamom to the filling for a Scandinavian twist (amazing with vanilla icing).

Serving Suggestions

• Serve warm with fresh fruit and coffee or hot tea.
• For a brunch board, add a bowl of berries, vanilla yogurt, and a little pitcher of extra icing.
• For gifts, bake in parchment-lined disposable pans and include reheating instructions.

Storage, Freezing & Reheating

• Room Temp (Best Day): Keep covered up to 1 day; rolls are softest the day they’re baked.
• Refrigerate: Cover and chill up to 3–4 days. Warm slices briefly before eating for the best texture.
• Freeze (Baked): Wrap individual rolls tightly and freeze up to 2 months. Thaw overnight; warm at 300°F (150°C) for 8–10 minutes or microwave 15–20 seconds.
• Freeze (Unbaked): After shaping, freeze on a tray until firm; transfer to a bag up to 1 month. Thaw overnight in the pan, proof until puffy, then bake.
• Reheat: 300°F (150°C) for 6–8 minutes restores softness without drying; add a spoon of icing after warming.

Nutrition Facts (Per Roll, with icing)

Approximate values; will vary by brand and final icing amount.

To lighten slightly: use 2% milk, reduce icing by one-third, and skip the cream pour.

FAQ About The BEST Cinnamon Roll Recipe

TastyInspo Notes

• Rub flavor into sugar: For deeper aroma, rub cinnamon (and any citrus zest) into the brown sugar with your fingertips before adding butter—fragrance blooms on contact.
• Keep it even: For tidy, uniform rolls, mark the log into 12 equal sections with a ruler before cutting. Floss makes clean, squish-free cuts.
• Temperature wins: Proofing near 78°F (25–26°C) yields the most consistent rise. If your kitchen is cool, set the covered pan on the (off) oven with the light on.
• Double-glaze strategy: Thin layer of icing while warm to seep into spirals, then a second swoop once cooled slightly for a glossy finish.
• Holiday head start: Mix dough the night before, do the first rise in the fridge, and shape in the morning—fresh rolls without a 6 a.m. alarm.
• Pretty presentation: Bake in two round pans for café-style clusters; add a final sprinkle of cinnamon over the wet icing for a subtle pattern.

Final Thoughts

When a cinnamon roll hits that sweet spot—feather-soft crumb, gooey cinnamon core, creamy icing—it turns breakfast into a little celebration. This The BEST Cinnamon Roll Recipe focuses on the fundamentals that guarantee that experience every time: gentle heat, a supple dough, a tight spiral, and a bake that stops at pale-gold. With the step-by-step cues, overnight option, and troubleshooting built in, you’ll move confidently from flour-dusted counter to bakery-worthy pan. Warm rolls, a waft of vanilla and spice, and a glossy swirl of icing—what’s not to love?