Homemade cinnamon rolls from scratch, by hand, without a mixer, in roughly two hours.

My cinnamon rolls are easy to make, require no mixer, and can be easily made ahead of time. They are better than Cinnabon and are my new favourite treat to whip up for brunches with friends!

I’ve made this recipe repeatedly by hand and tested it with both bread flour and all-purpose flour. Over the years, readers have made it more than a hundred times with 113 ratings, and the questions I hear most often are about yeast temperature and overnight preparation.

Cinnamon Roll Dough & Yeast Troubleshooting

How warm should the milk be for cinnamon rolls?

Warm milk helps create the ideal environment for your yeast to get to work. Aim for milk that is warm, but not hot, about 105–115°F (40–46°C). If the milk is too cold, your dough may take longer to rise. If it’s too hot, it can damage the yeast and prevent your cinnamon rolls from rising properly.

Can I use active dry yeast instead of instant yeast?

Yes! You can make these cinnamon rolls with active dry yeast, but you’ll need to activate it first. Stir the active dry yeast into the warm milk with a small amount of the sugar and let it sit for about 5–10 minutes, or until the mixture looks foamy. Then continue with the recipe as directed.

Why didn’t my cinnamon roll dough rise?

This is a common question, don’t panic! A few common things can slow down or stop yeast:

• The room is cool. Yeast works more slowly in a cold kitchen, so your dough may simply need more time.
• The milk was too hot. Very hot liquid can damage the yeast.
• Your yeast is old. Check the expiry date, particularly if the package has been open for a while.
• The dough just needs longer. Rise times are a guide, not a deadline. Temperature, humidity and even the ingredients themselves can affect how quickly dough rises.

How do I know when cinnamon roll dough has risen enough?

Instead of relying entirely on the clock, look at the dough. It should appear noticeably larger, soft and puffy after rising. For the final rise, the individual cinnamon rolls should have expanded and look pillowy, with the

Why are my cinnamon rolls dense instead of fluffy?

Dense cinnamon rolls are often a sign that the dough didn’t rise long enough or too much flour was added. And give the dough enough time to become visibly puffy. If your kitchen is cool, this may take longer than the suggested rise time.

My cinnamon roll dough is sticky. Should I add more flour?

A little stickiness is normal. Resist the urge to immediately add lots of extra flour, which can leave your finished cinnamon rolls dry and dense. As you knead, the dough should become smoother and easier to handle. If it’s genuinely too wet to work with after kneading, add flour a small amount at a time rather than adding a large amount all at once.

How do I know when I’ve kneaded the dough enough?

The dough should become smooth, elastic and slightly tacky rather than wet and sticky. When gently pressed with your finger, it should begin to spring back.

Why did the cinnamon roll filling leak out?

Some melted butter and cinnamon-sugar escaping during baking is completely normal. However, excessive leaking can happen if the butter used in the filling is too melted or the rolls are rolled too loosely.

How do I know when cinnamon rolls are done?

The cinnamon rolls should look puffed and lightly golden on top, with the centers baked through rather than doughy.

How to Make Cinnamon Rolls Ahead of Time

Can I make cinnamon rolls the night before?

Yes! Prepare the cinnamon rolls through the point where they are shaped and placed in the baking dish, but don’t complete their final rise. Cover the baking dish tightly and refrigerate overnight. The next morning, remove the rolls from the refrigerator and let them sit in a warm place until they are puffy and ready to bake. Then bake according to the recipe.

Because they’re starting cold, expect the final rise to take longer than it would when making the recipe from start to finish.

How far ahead can I prepare unbaked cinnamon rolls?

For best results, I would prepare them the evening before you plan to bake them rather than trying to hold unbaked yeast dough in the refrigerator for several days.

Can I freeze cinnamon rolls before baking?

Yes. Prepare and shape the cinnamon rolls and arrange them in the baking dish. Freeze them before their final rise. Once frozen solid, keep them tightly wrapped or transfer them to an airtight freezer-safe container.

When you’re ready to bake, thaw the rolls overnight in the refrigerator, then bring them to room temperature and allow them to finish rising until they look soft and puffy. Bake according to the recipe.

Can I freeze baked cinnamon rolls?

Yes! Let the cinnamon rolls cool completely before freezing. Store them tightly wrapped in an airtight freezer-safe container to protect them from freezer burn.You can freeze them individually too, which makes it easy to reheat one cinnamon roll whenever you want one.

How long do homemade cinnamon rolls stay fresh?

Store leftover cinnamon rolls in an airtight container to keep them soft and prevent them from drying out. If frosted with cream cheese frosting, store them in the fridge to prevent spoilage (up to 3-4 days).

How do I reheat cinnamon rolls without drying them out?

For a single cinnamon roll, the microwave is the easiest option. Heat it in short 10–15 second intervals just until soft and warm. For several rolls, cover them and warm them gently in the oven. Covering the pan helps prevent them from drying out as they reheat.

Why this recipe works?

• Bread flour creates the structure that lets the rolls rise tall while staying soft.
• Instant yeast keeps the process simpler because it can be mixed directly into the flour.
• Warm milk helps activate fermentation without overheating the yeast.
• The short 10-minute rest makes the dough easier to roll before the final proof.
• Baking the rolls together in a 9×13 pan helps preserve soft sides and centers.
• Frosting them warm lets some icing melt into the spirals.

What is the difference between a cinnamon roll and a cinnamon bun?

When I think of a cinnamon bun, I often use the terms cinnamon bun and roll interchangeably. What really is the difference you may wonder?! If you want to be technical, the difference lies in how they are formed. Cinnamon rolls are traditionally rolled to create a spiral of cinnamon filling in the centre and topped with cream cheese frosting. A cinnamon bun on the other hand is braided into a bun shape and inverted after baking to allow the gooey brown sugar mixture to ooze out over the cinnamon bun (a good example would be a sticky bun!).

How can I make my cinnamon rolls super soft?

The type of flour makes a difference! I recommend starting with a high protein flour (like Bread flour) to create a lighter dough with a soft texture! Then you should load your cinnamon rolls with enough cinnamon sugar filling and cream cheese frosting to create that gooey goodness!! Nothing beats the sweet smell of freshly baked cinnamon rolls!

Can I use All-purpose flour instead of Bread flour?

Absolutely! I love using bread flour for cinnamon rolls to enhance that soft, fluffy, and chewy texture. If you don’t have bread flour on hand, all-purpose flour is a simple substitute that will create cinnamon rolls that will rise well and are equally delicious!

I’m allergic to milk – is there anything I can use instead of milk for these cinnamon rolls?

Absolutely! While I love using milk for this recipe, if you have an allergy, I recommend substituting the milk with water for similar results.

Cinnamon Roll Ingredients

Cinnamon Rolls

• Bread Flour
• Instant Yeast
• Butter
• Milk
• Egg
• Sugar (granulated and brown)
• Cinnamon

Cream Cheese Icing

• Cream Cheese
• Butter
• Powdered Sugar
• Vanilla (vanilla bean paste or vanilla extract)

Let’s make my easy Homemade Gooey Cinnamon Rolls!

Dough

In a large bowl, combine 2 cups of flour with sugar and yeast. Whisk to sift and aerate the mixture. Set aside.

In a heat proof bowl/cup, heat butter together with milk in a microwave for 45 seconds (Note: not all the butter will be melted! The milk should be warm to the touch but not hot. If the mixture is hot, let it cool slightly before adding to the yeast/flour mixture).

Add the milk/butter mixture and egg to the flour/yeast mixture. Mix together with a wooden spoon until a thick, wet mixture is formed. Add an additional 2 cups of flour and mix to fully incorporate. Finally, add an additional 1/2 cup of flour until a soft dough is formed.

Knead together dough until it becomes homogenous, smooth, and soft. (Note: if the dough continues to stick to your fingers, add an additional 1/4 cup of flour and incorporate it into the dough). The final mixture should bounce back after a finger is indented into it. Let the dough rest for 10 minutes, uncovered.

Roll dough into a 15″ by 12″ rectangle.

Cinnamon Filling & Assembly

Spread softened butter over surface of the dough rectangle, leaving a 1/2″ border that is butter free.

Combine brown sugar with cinnamon. Sprinkle cinnamon mixture over butter layer.

Roll dough from the 15″ end into a thick log. Once rolling is complete, gently push together both ends of the log to make them even. Divide dough into 12 pieces by scoring the surface of the log. Using an unflavoured piece of floss, slide floss underneath log and pull up to cut log (Note: this step prevents squishing the cinnamon rolls during the cutting process).

Place the cinnamon rolls into a buttered 9″x13″ pan. Cover with a towel and place in a warm location to proof for 1 hour.

Preheat oven to 350F (325F convection oven). Bake for 30-35 minutes or until edges are golden brown. Let cool for 10-15 minutes. Meanwhile, prepare the cream cheese frosting.

Cream Cheese Frosting

In a medium sized bowl, combine softened butter with cream cheese. Start by mashing with a fork/spoon until creamy. Add powdered sugar and vanilla paste/extract then mix together until mixture resembles a clumpy paste. Finally, use a whisk to beat together icing.

Spread a generous layer of cream cheese frosting onto the tops of the warm cinnamon rolls. Serve and enjoy!

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Gooey Homemade Cinnamon Rolls {from scratch!}

Fluffy. Soft. Moist. These Gooey Homemade Cinnamon Rolls are thick, super fluffy, packed with cinnamon-y goodness, and lathered with a luscious cream cheese frosting! They are simple to make, require no mixer, and can be easily made ahead of time!

4.86 from 113 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Resting Time 1 hour hr

Course Breakfast, brunch, Snack

Cuisine American

Servings 12 servings

Calories 558 kcal

Equipment

• mixing bowls
• Measuring Cups
• whisk
• spatula
• 9" x 13" baking pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dough

• 4 1/2 – 3/4 cups Bread Flour separated (1st: 2 cups, then 2 cups, then 1/2 cup, then optional 1/4 cup)
• 1/3 cup Granulated Sugar
• 2 packets Instant Yeast
• 1 1/3 cup Milk
• 1/3 cup Salted Butter cut into cubes
• 1 Egg large, room temperature

Cinnamon Filling

• 1/4 cup Salted Butter
• 3/4 cup Brown Sugar (light or dark)
• 2 tbsp Cinnamon

Cream Cheese Frosting

• 8 oz Cream Cheese
• 1/2 cup Salted Butter
• 2 cups Powdered Sugar
• 1 tsp Vanilla Bean Paste or vanilla extract

Instructions

 

Dough

• In a large bowl, combine 2 cups of flour with sugar and yeast. Whisk to sift and aerate the mixture. Set aside.
• In a heat proof bowl/cup, heat butter together with milk in a microwave for 45 seconds (Note: not all the butter will be melted! The milk should be warm to the touch but not hot. If the mixture is hot, let it cool slightly before adding to the yeast/flour mixture).
• Add the milk/butter mixture and egg to the flour/yeast mixture. Mix together with a wooden spoon until a thick, wet mixture is formed. Add an additional 2 cups of flour and mix to fully incorporate. Finally, add an additional 1/2 cup of flour until a soft dough is formed.
• Knead together dough until it becomes homogenous, smooth, and soft. (Note: if the dough continues to stick to your fingers, add an additional 1/4 cup of flour and incorporate it into the dough). The final mixture should bounce back after a finger is indented into it. Let the dough rest for 10 minutes, uncovered.
• Roll dough into a 15" by 12" rectangle.

Cinnamon Filling & Assembly

• Spread softened butter over surface of the dough rectangle, leaving a 1/2" border that is butter free.
• Combine brown sugar with cinnamon. Sprinkle cinnamon mixture over butter layer.
• Roll dough from the 15" end into a thick log. Once rolling is complete, gently push together both ends of the log to make them even. Divide dough into 12 pieces by scoring the surface of the log. Using an unflavoured piece of floss, slide floss underneath log and pull up to cut log (Note: this step prevents squishing the cinnamon rolls during the cutting process).
• Place cinnamon rolls into a buttered 9"x13" pan. Cover with a towel and place in a warm location to proof for 1 hour.
• Preheat oven to 350F (325F convection oven). Bake for 30-35 minutes or until edges are golden brown. Let cool for 10-15 minutes. Meanwhile, prepare the cream cheese frosting.

Cream Cheese Frosting

• In a medium sized bowl, combine softened butter with cream cheese. Start by mashing with a fork/spoon until creamy. Add powdered sugar and vanilla paste/extract then mix together until mixture resembles a clumpy paste. Finally, use a whisk to beat together icing.
• Spread a generous layer of cream cheese icing onto the tops of the warm cinnamon rolls. Serve and enjoy!

Video

Notes

Sofia’s Tips:

 

• Don’t have Bread flour?! No problem!! All-purpose flour can easily be substituted to create cinnamon rolls that are similarly soft and fluffy!
• Want to try this recipe with nuts/raisins!? This recipe can be deliciously made with 1/2 cup of your favourite nuts/dried fruit mixed into the brown sugar mixture
• Want to cut your cinnamon rolls but only have minty floss? You can soak your floss in warm water for ~3 min and pat dry before use.
• To Freeze: Tightly wrap the unbaked, unrisen, rolled dough portions in plastic wrap and place in an air-tight zipper bag/container. Place in the freezer for up to 2 weeks (any longer will kill a portion of the yeast). When ready to use, thaw the cinnamon roll dough at room temperature and allow 1-2h to proof prior to baking. 

 

 

Have you tried this recipe!? I would love to know what you think! Leave a comment below! 

Nutrition

Calories: 558kcalCarbohydrates: 77gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 79mgSodium: 85mgPotassium: 145mgFiber: 2gSugar: 41gVitamin A: 817IUVitamin C: 0.1mgCalcium: 89mgIron: 1mg

Keyword cinnamon bun, cinnamon roll, cream cheese frosting, fluffy, moist, soft

Tried this recipe?Let us know how it was!

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