Homemade Gooey Cinnamon Rolls {from scratch!}
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.
Sofia’s Baking tip:
What do I do if I don’t have a thermometer?
No thermometer? No problem.
The milk should feel comfortably warm to the touch, not steaming or hot.
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.
Sofia’s Baking Tip:
A note for baking with active dry yeast:
Because active dry yeast can work a little more slowly than instant yeast, use the appearance of the dough rather than the clock to determine when it has finished rising.
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.
Sofia’s Baking Tip:
For a warmer environment, place the covered dough in a turned-off oven with the oven light on. Just make sure the oven itself isn’t hot.
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.
Sofia’s Baking Tip:
When measuring flour by volume, spoon it into the measuring cup and level the top rather than packing it down. Even better, use the gram measurements in the recipe for the most consistent results.
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.
Sofia’s Baking Tip:
If possible, I’d recommend freezing them unfrosted and adding the cream cheese frosting after reheating for the freshest result—but only if you’ve tested that and prefer the result.
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!
You may also like
Gooey Homemade Cinnamon Rolls {from scratch!}
Equipment
- 9" x 13" baking pan
Ingredients
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
- 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.
I tried your recipe several times and my cinnamon rolls always ended up perfectly. But it’s the first time that I try them with the cream cheese sauce…so I was wandering if I need to keep them in the refrigerator or if I can leave them outside. Thank you 😊
Hi Maud, I’m so happy you like this recipe! While the cream cheese frosted cinnamon rolls can stay in a cool place unrefrigerated for a few hours – I would recommend putting them in an air-tight container, in the fridge or (somewhere cold outside) after that. Happy Baking – Sofia
My favorite cinnamon rolls recipe so far. I’ve even tried it with different variants like today instead of just milk and butter I added the water and sediment from boiling potatoes for mashed potatoes last night, I saved it in the fridge last night then poured into measuring cup and added enough milk to equal amounts i needed for a double batch. Then warmed it with the butter. My grandma always saved her potatoes water and sediment solids for making rolls and bread so thought i would try the rolls proofed up enormous and smell so good.
Hi there, thank you so much! I am happy you like them and your addition of potatoe water sounds like a great trick. Happy Baking – Sofia
Sooooo good!
Thank you so much Colby! I’m happy you love them – Sofia
Hi! This recipe looks amazing! Have you ever prepared the night before and cold proofed in the refrigerator and then baked the next morning?
Hi Danielle, Thank you so much for your comment. Yes – you can absolutely cold proof these cinnamon buns and bake them in the morning! I can’t wait for you to try this recipe and hear how you like it! Happy Baking – Sofia
How does cold proofing work? Just pop them in the fridge over night rather than leaving them to proof in a warm spot for an hour?
Hi Sarah, That is exactly right. I would recommend wrapping your baking pan, filled with the prepared cinnamon buns, with plastic wrap and allowing it to slowly rise in the fridge overnight. I would then remove the cinnamon buns ~20 min from the fridge as you preheat the oven to bake them. I would love to hear how it turns out! Thanks for trying this recipe! – Sofia
Highly recommend. Everyone loved how these turned out. Thanks for sharing. These will be my go to from now on. I prepare them the day before, pop in fridge, then set out approx 30 mins before baking the next morning.
Hi Allison, Thank you so much for your kind comment! I am so happy to hear that you loved my Gooey Homemade Cinnamon Roll recipe! Wishing you a nice week ahead – Sofia
Hi! I followed this recipe to the letter – the only thing I changed was that I had to use all purpose instead of bread flower – but my dough was very dense and difficult to work with. The rolls still taste good but they’re dense and hard and more of a biscuity texture. Do you have any tips for avoiding a hard dough in the future? I do live at a high altitude which can sometimes have an effect on how things bake but I’m not sure how it might affect cinnamon rolls. Any advice would be welcome! Thanks in advance!
If your rolls are hard and dense, it’s because they didn’t rise.
Common culprit is dead yeast.
If you rarely work with yeast dough, there is no telling how long those packets have been boincing around in the back of the spice cupboard.
My first batch were as you described.
I checked the expiration date and noticed they had expired three years previoously.
Replaced with fresh yeast and they came out perfectly.
(Amd if you don’t have Instant yeast, warm your butter/molk mixture to 105-110F, add the yeast and a little sugar – I used a tablespoon – and let it sit for 5 minutes, then continue recipe.)
I just made these and the dough has risen. Realized now that I forgot egg. Is it ruined?
I made these for Christmas morning and they were a huge hit! They were soft but not soggy and absolutely delicious!
Hello! Before I make these, can I use unsalted butter? Would I add a pinch of salt to the dough? Thank you!!
Hi Holly, thank you so much for reaching out. You can absolutely use unsalted butter and in place, add a pinch of salt to the dough! Hope you have fun making the recipe and I can’t wait to hear how it goes, Happy Baking! – Sofia
Omg Sophia!!!! Utterly delicious. Thank you for sharing this wonderful recipe!!!!
Hi Denise, Thank you so much for your kind message!! It’s such a pleasure to share these recipes and I’m thrilled that you liked these Cinnamon Rolls! – Sofia
I made these at 1am last night lol and they came out well for me trying the first time. My dough needed to rest much longer than the suggested time though. I also which the recipe mentioned how tall the dough should be when your rolling it out, not sure if I missed that though. I also live in Colorado with high altitude so my rolls cooked too long even with the suggested time. Otherwise really liked how they came out and I know what I’d do different next time. Such as pouring heavy cream on top for more gooeyjness. Thanks!
I’ve made this recipe many times and they’re delicious! I prefer cinnamon buns with cream cheese frosting like yours vs just powdered sugar. But when I watched your video you add flour at the end and it’s not listed as an ingredient for the frosting. I don’t add flour but did I see that correctly?
Hi there, thank you for your kind comment! I’m so happy you liked this recipe!! Yes – you saw correctly, this was an error in the video. Flour is NOT added to the frosting (powdered sugar is hehe). Hope that helps clarify things and thank you so much for liking this recipe! Happy Baking – Sofia
These are by far THE BEST cinnamon rolls I’ve ever tasted! To me, Cinnabon can’t even hold a candle to these! I followed the recipe exactly using bread flour and these turned out absolutely delicious! I wouldn’t change a thing.
Hi Jackie, Thank you so much for giving my cinnamon rolls recipe a try and for your kind comment! I am so happy that you liked them!! Have a wonderful rest of your weekend and wishing you all the success with your future bakes. Happy Baking – Sofia
I made these several times but some how the last few times the dough came out hard and not soft but they still was good I don’t know if I did something wrong I couldn’t get the ball to be smooth but I went ahead and continue to make them cause I don’t like to waste ! Is there any pointers you can hi l give me I use a stand mixer do you think it be better just to do by hand ?
Hi Ellie, Thank you so much for your kind message! I am so happy you like these cinnamon rolls. It sounds like you are doing a great job with them so I would just continue and keep track of anything different that happens during each batch. Sometimes the dough coming out harder than usual can have multiple causes such as not enough liquid in the dough, overworked dough, or baking for too long. I like kneading the dough by hand and would definitely recommend giving that a try too if you like but definitely not necessary. Thanks again for reaching out and I can’t wait to hear how your next batch goes! Happy Baking – Sofia
I’m making them now it turned out better this time I did it by your video the dough was nice and shinny and soft, I be baking them in a hour ! Thank you so much I think last time I might added too much flour ! This time was perfect! Thank you ☺️ I love these my kids can’t get enough lol
So i made my dough but forgot the egg….. whats gunna happen?
this was the most exhausting and difficult dough to knead and roll out. They turned out fine but man the work.
Very easy to make, and taste delicious with chili tonight
It was good bread with icing… all my middle part disappeared once baked. 🙁 nBasically no cinnamon roll middle… just bread with good icing
Can I do prep the day before?
Love all the reviews and can’t wait to make them…I have arthritis, can this be made in a stand mixer?…and if so, any special instructions?
Hi Mickey, Thank you so much for reaching out! You can absolutely use a stand mixer for this recipe. It is especially helpful in kneading the dough. When rolling the dough I just recommend that you go at your own pace and take lots of breaks. Hope everything goes well for you – Sofia
I made these today. This was the best and easiest cinnamon roll recipe I have ever made! I used bread flour, regular yeast, a Kitchenaid mixer with dough hook and followed the instructions in the kitchenaid manual for white bread, mixing for seven minutes. They came out perfect.
Hi Kim, Thank you so much for your kind comment! I’m so happy you liked my Gooey Homemade Cinnamon Rolls 🙂 – sofia
What a great simple recipe! These came out amazing and the cream cheese frosting was delicious!