Cinnamon rolls are the ultimate cozy snack, especially on those late nights. These warm and fluffy cinnamon rolls feel like a hug from the inside out. Whether it’s a slow rainy weekend, a cold cozy night, or you’re just craving some cinnamon sweetness, these cinnamon rolls will be the perfect comfort food! This recipe is a simple yet sugary perfect for beginners and people with a sweet tooth.
There’s something undeniably magical about a pan of freshly baked cinnamon rolls, warm from the oven and practically begging to be devoured. Each roll is golden and pillowy, spiraled with buttery dark brown sugar and fragrant cinnamon that melts into gooey perfection. As you pull one apart, soft layers unravel with just the right amount of stickiness, revealing a swirl of sweetness in every fold. And then there’s the icing — a luscious cream cheese glaze, thick and silky, cascading over the top and melting into every crevice like a dreamy sugar blanket. It’s the kind of treat that makes your kitchen smell like love itself, and with one bite, you’re wrapped in pure, melt-in-your-mouth comfort.
Why you’ll Love This Recipe!
If you’re looking for the kind of cinnamon roll that feels like a warm hug from the inside out, this recipe is it. It’s simple enough for beginners, yet delivers bakery-style results that’ll have everyone thinking you secretly moonlight as a pastry chef. With soft, fluffy dough, a gooey brown sugar-cinnamon swirl, and a generous slathering of rich cream cheese icing, these rolls are impossible to resist — and honestly, why would you even try?
Main Ingredients
(with a few friendly notes & swaps!)
1 tsp vanilla extract – A cozy finishing touch to the filling or frosting.
Optional: Almond extract adds a twist if you’re feeling fancy.
1 cup warm milk – Think cozy bathwater temp (about 100–110°F). Warmer helps activate the yeast!
Swap: You can use unsweetened almond or oat milk if dairy-free.
2 ¼ tsp active dry yeast – This is what makes the rolls rise and get that beautiful fluff.
Tip: Make sure it bubbles in the warm milk—if not, your yeast might be tired.
4 cups all-purpose flour – The base of your doughy goodness.
Swap: Bread flour can be used for extra chew, but all-purpose keeps it soft and tender.
½ cup granulated sugar – Sweetens the dough without overdoing it.
Option: Coconut sugar works if you want a more natural vibe.
⅓ cup unsalted butter, melted – For that rich, buttery dough.
Swap: Plant-based butter works beautifully too!
1 tbsp ground cinnamon – The star of the swirl.
Pro tip: Don’t be shy—feel free to use more if you love spice.
¾ cup dark brown sugar – Sticky, caramelly, gooey magic for the filling.
Option: Light brown sugar works too, but dark brings a deeper flavor.
Step By Step Instructions
To make these soft and fluffy cinnamon rolls, start by warming your milk until it’s just warm to the touch, then pour it into a large mixing bowl and sprinkle the yeast on top. Let it sit for about 5–10 minutes until foamy. Add in your eggs, melted butter, sugar, and salt, then stir to combine. Gradually mix in the flour, one cup at a time, until a soft, slightly sticky dough forms. Knead the dough for about 5 minutes by hand (or use a stand mixer with a dough hook for 3–4 minutes) until it’s smooth and elastic. Cover the bowl with a towel and let the dough rise in a warm place for about 1 hour or until doubled in size.
While the dough rises, mix together the filling ingredients: dark brown sugar and cinnamon in a small bowl. Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, roughly 14×9 inches. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture generously on top. Roll the dough tightly from the long edge to form a log, then slice it into 12 even rolls using a sharp knife or unflavored dental floss for clean cuts. Place the rolls into a greased 9×13-inch baking pan, cover, and let them rise again for 30 minutes until puffy.
Preheat the oven to 350°F (175°C), then bake the cinnamon rolls for 22–26 minutes, or until the tops are lightly golden and the centers are cooked through. While the rolls are baking, prepare the cream cheese frosting by beating together the softened cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and fluffy. Once the cinnamon rolls are done baking, let them cool slightly, then spread the cream cheese frosting over the warm rolls so it melts into every swirl. Serve fresh and enjoy these gooey, cinnamon-filled treats that are perfect for cozy mornings or sweet late-night cravings.
Tips For Deliciously Fluffy Cinnamon Rolls
1. Use warm (not hot!) milk.
Yeast is picky. Warm milk (around 100–110°F) activates it perfectly. Too hot, and you’ll kill it; too cold, and it’ll just sit there like, “Not my job.”
2. Let your yeast proof.
Give your yeast a 5–10 minute bubble party in the warm milk with a pinch of sugar. If it foams up, you’re good. If not… toss and try again. Fresh yeast = fluffy rolls.
3. Don’t rush the rising.
Let the dough double in size during the first rise, and don’t cut corners. This is when all that soft texture magic happens. Cold kitchens? Pop the bowl in the oven (turned off!) with the light on.
4. Knead until it’s smooth and springy.
Whether by hand or mixer, knead until the dough is elastic and smooth—around 8–10 minutes. This develops the gluten that helps trap air and create fluffiness.
5. Roll thick, not thin.
When you roll out your dough, don’t go paper-thin. A thicker dough = puffier rolls that rise up, not out.
6. Leave space between the rolls.
When placing your rolls in the pan, leave a little room between each one. They need space to rise and puff before baking. If they’re crammed in, they’ll be soft but not as fluffy.
7. Second rise = secret weapon.
Let the shaped rolls rise again for 30–45 minutes. This last rise gives them that dreamy, cloudlike texture once baked.
8. Don’t overbake.
Bake until just golden brown—no longer. Overbaking dries out the inside. Around 18–22 minutes at 350°F is usually perfect.
9. Frost while warm.
Slather that icing or glaze on when the rolls are still a little warm so it melts into all the nooks and crannies. Pure bliss.
10. Want even softer rolls? Use heavy cream.
Pour a bit of warm heavy cream over the rolls right before baking for an extra gooey, ultra-soft texture. Totally optional, but a game-changer.
Sweet and Fluffy Cinnamon Rolls
Equipment
- Rolling Pin
- Mixing Bowls
- 9×13 inch baking pan
- Measuring cups and spoons
- Sharp knife or dental floss for slicing those rolls clean!
Ingredients
Dough Ingredients:
- 1 cup warm milk (not hot — think cozy bath water!)
- 2 ¼ teaspoons instant yeast (one packet)
- 2 eggs (room temperature)
- ⅓ cup unsalted butter (melted)
- 4 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup granulated sugar
Filling Ingredients:
- ¾ cup dark brown sugar (pack it in like it’s moving day)
- 2 ½ tablespoons ground cinnamon
- ⅓ cup unsalted butter (softened (for spreading))
Cream Cheese Icing Ingredients:
- 4 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- Tiny pinch of salt
Instructions
Step 1: Make the Dough
- In a big bowl (or a stand mixer if you’re feeling fancy), pour in the warm milk. Sprinkle the yeast over it, give it a quick stir, and let it sit for 5-10 minutes until it gets a little foamy.
- Add the eggs, melted butter, sugar, and salt. Mix.
- Slowly add the flour, 1 cup at a time. When it gets thick, knead it by hand for about 5 minutes (or use your mixer’s dough hook for 3-4 minutes). You’re looking for soft, slightly sticky dough — like a fluffy cloud that decided to stay grounded.
- Cover the bowl with a clean towel and let it rise in a warm place until doubled — about 1 hour. (Tip: You can preheat your oven for like 2 minutes, then turn it off and stick the bowl inside. Instant cozy rising space.)
Step 2: Make the Filling
- In a small bowl, mix your dark brown sugar and cinnamon.
- Get your softened butter ready to spread!
Step 3: Roll It Out
- Once the dough has risen, punch it down (gently — don’t scare it 😌) and roll it out into a big rectangle, about 14×9 inches.
- Spread the soft butter all over it like you’re buttering a giant piece of toast.
- Sprinkle your cinnamon-sugar mix allll over. Every corner, every edge — no sad bites allowed.
Step 4: Roll Up & Slice
- Roll the dough up tightly, starting from the long side.
- Cut into 12 even slices. (Tip: Use unflavored dental floss to slice cleanly! Just shimmy it under the roll, cross the ends over the top, and pull tight.)
- Place your rolls into a buttered 9×13″ pan.
Step 5: Final Rise
- Cover and let them rise again for about 30 minutes, until they look puffy and ready for their moment.
Step 6: Bake!
- Bake at 350°F (175°C) for 22–26 minutes until they’re lightly golden on top but still soft and tender.
Step 7: Make That Dreamy Icing
- Beat together the softened cream cheese, butter, powdered sugar, vanilla, and salt until creamy and smooth.
- Spread it generously over the warm (but not burn-your-fingers hot) cinnamon rolls. Let it melt into all the nooks and crannies.
- No judgment if you double the icing.
Notes
Storage Tips:
- Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- If icing is already on them, refrigerate for food safety (thanks, cream cheese).
Reheating:
- Microwave 1 roll for about 15–20 seconds to bring back that gooey, just-baked feel.
- Want that bakery-warm finish? Pop them in a 350°F oven for 5–8 minutes (cover with foil to keep them soft).
Freezing Tips:
- You can freeze unbaked rolls after shaping (before 2nd rise). Just place on a tray to freeze solid, then transfer to a freezer bag. When ready, thaw in the fridge overnight, rise at room temp for 1–2 hours, then bake.
- Or freeze baked (but unfrosted) rolls and reheat before icing.
Thanks for baking with me—may your rolls be soft, your kitchen smell amazing, and your day be just as sweet. 💛 Until next time!
