These homemade cinnamon rolls are rich with butter, cinnamon, and sugar, filled with gooey layers of flavor and finished with a silky cream cheese icing that melts into every crevice. For a bright pop of flavor and color, add a dollop of cherry or apple pie filling to the top of each roll. The result is warm, comforting, and utterly irresistible.
The aroma of cinnamon and yeast rising in the kitchen is pure comfort. There’s something joyful about pulling a pan of golden rolls from the oven and knowing the house will smell like a bakery for hours. A cup of coffee alongside a warm roll completes the moment and brightens the day.
Cinnamon Rolls Begin with a Classic Homemade Bread Dough
This cinnamon roll recipe uses a time-tested homemade bread dough that’s been in my family for generations. It produces a tender, slightly sweet dough that’s perfect for rolling and shaping. The same dough can be used for crescent rolls, knots, or clover-shaped rolls; for cinnamon rolls it creates light, fluffy spirals packed with buttery filling.
How to Make the Best Homemade Cinnamon Rolls
Step 1 — Roll the Dough to a 24 x 12-inch Rectangle
After the dough has completed its first rise, punch it down and roll it out on a floured surface to a 24 x 12-inch rectangle. Spread softened butter evenly over the surface, then generously sprinkle cinnamon and sugar. This creates the classic, gooey cinnamon swirls.
Step 2 — Roll the Dough, Seam Side Down
Start rolling from the long (24-inch) side, lifting the edge up and over the filling and rolling tightly from left to right. Finish with the seam tucked underneath and gently press along the log to even out the thickness.
Step 3 — Slice the Log with a Serrated Knife
Use a serrated knife with a gentle back-and-forth sawing motion to slice the log into pieces. Wiping the knife with a moistened towel between cuts helps keep neat edges. For large, thick rolls, cut 2-inch slices; for more rolls, cut 1 or 1½-inch slices.
Step 4 — Arrange and Rise
Butter two 9 x 13-inch pans and place six rolls in each, tucking the ends slightly underneath. Cover with a clean dish towel and set in a warm spot (the top of a warm oven works well). Let the rolls rise for about one hour, until doubled in size. For a make-ahead option, cover the pans with plastic wrap and refrigerate overnight; the next morning bring them to room temperature and let them rise until doubled.
Step 5 — Bake at 375°F for 30–35 Minutes
Preheat the oven to 375°F. Bake the risen rolls for 25–35 minutes, depending on thickness, until golden brown. If you’re unsure, gently lift the center of a roll with a fork to check for any doughiness; if it’s underdone, return to the oven for a few more minutes.
Step 6 — Make the Cream Cheese Icing
The finishing touch is a rich cream cheese icing made just before the rolls come out of the oven. Beat softened cream cheese and butter until smooth, add powdered sugar in batches, then blend in vanilla, a pinch of salt, and enough whole milk to reach a light, spreadable consistency. Beat until fluffy. This frosting is generous and makes more than enough for this batch; extra can be frozen or saved for another use.
Step 7 — Ice the Warm Rolls
Let the baked rolls rest about 10 minutes, then generously spread the cream cheese icing over them while they are still warm. The warmth allows some of the icing to melt and seep into the swirls, creating a luscious, gooey texture.
Add Pie Filling for Extra Color and Flavor
For a twist, make a small well in the icing of each roll and add a spoonful of cherry or apple pie filling. The fruit adds color, texture, and a complementary layer of taste that pairs beautifully with the cinnamon and cream cheese.
Serving warm cinnamon rolls engages all the senses: the inviting scent, the tender texture, and the sweet, buttery taste come together in a simple but memorable treat. Whether for a holiday morning or a cozy weekend, these rolls are pure comfort and delight.
If you enjoy these cinnamon rolls, try the companion homemade bread roll recipe using the same dough.
The Best Homemade Cinnamon Rolls
These cinnamon rolls start with a family bread recipe that yields soft, buttery dough. Generous butter, cinnamon, and sugar create the filling, and a smooth cream cheese frosting melts into the spirals. Optional pie filling on top adds color and extra flavor.
- Author: Kristy Murray
- Prep Time: 45 minutes (not including rise time)
- Cook Time: 25–30 minutes
- Total Time: Approximately 3 hours 30 minutes
- Yield: 18 large cinnamon rolls
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Bread Dough
- ½ cup sugar
- ½ cup shortening, heaping
- 1 tablespoon kosher salt
- 2 cups boiling water
- 2 packages rapid rise yeast
- 1 tablespoon sugar (for activating yeast)
- 1 cup warm water (110–115°F)
- 2 eggs, slightly beaten
- Approximately 8 cups flour, more for kneading
- 2 sticks butter + 2 tablespoons for greasing
- 1 cup sugar (for filling)
- 2–3 tablespoons cinnamon
Cream Cheese Frosting
- 1 stick softened butter
- 8 oz cream cheese, softened
- Powdered sugar (adjust to taste/consistency)
- 4–6 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- Cherry and/or apple pie filling, optional
Instructions
For the Bread Dough
- Combine sugar, shortening, salt, and boiling water in a large bowl. Stir until dissolved and cool to room temperature.
- In a separate bowl, mix yeast, 1 tablespoon sugar, and 1 cup warm water. Let sit in a warm place until foamy, about 10 minutes.
- Add the beaten eggs and yeast mixture to the cooled shortening mixture.
- Stir in 5 cups flour, then add remaining flour one cup at a time until the dough holds together. The dough should be slightly sticky but workable.
- Knead on a floured surface for 8–10 minutes, adding flour as needed until the dough feels firm but not dry.
- Butter a large bowl and the dough with 2 tablespoons butter. Cover and let rise in a warm spot for 1 hour.
- Punch down and roll the dough into a 24 x 12-inch rectangle on a floured surface.
- Spread the 3 sticks of softened butter over the dough, then sprinkle generously with sugar and cinnamon.
- Roll from the 24-inch side, tighten as you go, and finish with the seam side down. Even out the log by gently pressing along its length.
- Slice into 2-inch sections for 12 large rolls (or 1–1½ inches for more rolls).
- Place six rolls in each of two buttered 9 x 13-inch pans. Cover and let rise in a warm place for another hour.
- Preheat the oven to 375°F and bake the rolls until golden brown, about 25–30 minutes. While baking, prepare the frosting.
- Remove rolls from the oven and let rest for 10 minutes before icing. Make a small well in the frosting and add pie filling if desired.
Cream Cheese Frosting
- Cream together the softened butter and cream cheese with a hand mixer.
- Add powdered sugar in batches, mixing until combined. Add 1–2 tablespoons of milk, vanilla, and a pinch of salt.
- Adjust milk to reach desired consistency and beat until light and fluffy. Use immediately on warm rolls.
Notes
- Roll the dough starting at the long side and finish with the seam down to keep the spirals intact.
- Use a serrated knife with a sawing motion and wipe it clean between cuts for neat slices.
- To make ahead, assemble the rolls in pans, cover with plastic wrap, and refrigerate overnight. The next morning, let them come to room temperature and rise until doubled before baking.
- Check doneness by lifting the center of a roll; if it feels doughy, bake a few minutes longer.
- Ice the rolls after a short rest so the frosting melts into the swirls but doesn’t become too runny.
- Add fruit pie filling to each roll for extra color and flavor.
Nutrition (approximate)
- Serving Size: 1 large cinnamon roll
- Calories: 719
- Sugar: 71 g
- Sodium: 378 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Carbohydrates: 125 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 58 mg