Homemade Cinnamon Rolls
These bakery style Homemade Cinnamon Rolls are big, fluffy, and super soft! The dough is sweet, rises perfectly every time and bakes up nicely. The filling is made with softened butter, brown sugar, cinnamon and two different flavor extracts (it’s my secret ingredient!). To top it off, the cinnamon roll frosting is thick, sweet, and delicious! These are the best cinnamon rolls you will ever have!
Now, if you’re obsessed with cinnamon rolls make sure you try my Cinnamon Roll Cookies, Cinnamon Roll Popcorn and Cinnamon Roll Cake. Plus, make a mini version of these big scrumptious cinnamon rolls with my Mini Cinnamon Rolls Recipe.
Why This Recipe Works
- Large, bakery cinnamon rolls. These best cinnamon rolls are big, fluffy cinnamon rolls you’d expect to see being sold in a bakery — except better! One reader, Susan, said, “So fluffy and taste way better than my local bakery.”
- Best cinnamon roll filling. Let’s talk about the filling: unlike other recipes, my cinnamon sugar filling makes a statement. I add a hint of vanilla extract and almond extract to the sugar filling. This addition of almond adds a warmth to this homemade cinnamon roll recipe that really elevates the flavor. And boy, does it make a big difference!! One reader, Linda, said, “Love the addition of the extracts in the filling, it really takes up the flavour!”
- Fan favorite recipe. Don’t take my word for it —> My cousin texted me: “I like the dough recipe better than the one my mom gave me.” And reader Courtney said, “This recipe is a keeper.” And Celeste said, “My new favorite cinnamon roll recipe.” And Jade said, “We thought we already had a winning cinnamon scroll recipe to use! We were so wrong. These are without a doubt the fluffiest and most delicious rolls ever.”
- Easy cinnamon rolls. Now, these easy homemade cinnamon rolls are quick in terms of other cinnamon roll recipes. Instead of taking hours to make, these only take 1 hour and 10 minutes to make from start to eating a cinnamon roll!
I’ve been making these cinnamon rolls for years now, and so have you! Many have emailed, text, commented, and sent DM’s about how amazing this recipe is. Thank you for making my recipes in your home. It brings me so much joy to see you enjoy this food with your family, friends, and loved ones.
I make homemade cinnamon rolls every year for Easter, General Conference, and Christmas morning. It has become a family tradition to sit and eat a warm, frosting-coated cinnamon roll during the cold hours of the morning on Christmas Day. I’m looking forward to making these again this holiday season!
- Warm Water: The water should be about 105ºF. This will be warm enough to really help that yeast along as you continue making the recipe.
- Granulated Sugar: This sugar is added to the dough. This will sweeten the dough a bit. Be sure not to use granulated sugar for the filling! You definitely want to use brown sugar for the filling.
- Brown Sugar: Speaking of brown sugar! This is used for the filling. It packs together (which granulated sugar doesn’t do) so it will do better at staying in the dough when rolled and baked.
- Active Dry Yeast: This is the perfect amount of yeast! I promise it won’t taste excessively yeasty. It’s just a bit more than regular cinnamon roll recipes call for — which is how we can make these in a fraction of the time!
- Bread Flour: Yes, bread flour is different than all-purpose flour. Bread flour has a higher protein content, which gives the dough more strength to rise high. Also, the amount of flour you’ll need will depend on your climate and elevation. This recipe was made at sea level.
- Cinnamon: Can’t have cinnamon rolls without cinnamon!
- Unsalted Butter: The butter you use for the inside of the cinnamon rolls should be softened. If you use melted butter brushed on the dough, it will seep into the dough or seep out, and you won’t get that gooey inside of the cinnamon roll that we all love.
- Vanilla Extract & Almond Extract: This combination is a game changer in the filling! If you aren’t a fan of almond, trust me, you won’t be blasted with almond flavor. It’s a gentle touch that makes all the difference!
- Activate the yeast. Add 1 cup warm water, 3/4 cup room temperature buttermilk, 1/2 cup granulated sugar, 1/4 cup melted butter, and 2 1/2 T active dry yeast to the bowl of a stand mixer fitted with the dough hook. Mix for a few seconds to incorporate. Let sit for 10-15 minutes or until the yeast is bubbly.
- Add wet ingredients, then dry ingredients. Once bubbly, add 1/2 T salt, 2 large eggs, and 5-6 cups of flour (start with 5 and add as needed. Dough should be tacky but not overly sticky). Mix for 8-10 minutes. The dough should pull away from the sides of the bowl. Cover the bowl with plastic wrap and let rest in a warm place for 10 minutes.
- Make the filling. Combine 1 cup brown sugar, 1 1/2 T cinnamon, 1/2 tsp vanilla extract, and 1/8 tsp almond extract in a bowl. Set aside.
- Roll out the cinnamon roll dough. Preheat your oven to 400°F. Spray your counter top with cooking spray (I use Baker’s Joy). Using a rolling pin, roll the dough into a 14×18-inch large rectangle.
- Add the butter and cinnamon roll filling. Using the back of a spoon, smear the softened butter over the whole surface of the dough. Sprinkle the cinnamon filling evenly covering the butter.
- Roll, cut, and rise. Starting on the longer side, roll the dough into a log. You should have an 18-inch cinnamon roll log. Using floss or thread, cut into 12 large rolls. Place then rolls onto the prepared baking sheet. Cover with plastic wrap and let rise for 15-30 minutes or until slightly puffed up.
- Bake. Remove the plastic wrap. Bake the cinnamon rolls for 18-20 minutes or until lightly golden brown on top and cooked through.
- Make the cinnamon roll frosting. While the rolls are baking, add 8 T butter to a stand mixer (or a medium mixing bowl using an electric mixer) and beat until smooth. Add 4 cups powdered sugar, 4-5 T milk (more or less as needed for consistency) and 1 tsp vanilla extract. Beat until smooth and combined.
- Frost. Once you remove the rolls from the oven, let them sit for about 5 minutes and then frost the rolls while warm (but not hot). Frosting warm rolls means the frosting will melt into every crack and crevice. Enjoy!
You might need more or less flour depending on your climate and altitude. The dough should be tacky but not overly sticky. The dough should come away from the sides of the bowl.
If you love almond extract, you can add more than what’s noted in the recipe. The almond extract adds a warmth and depth to the filling.
A major pro tip to making cinnamon rolls is to use softened butter in the filling. Melted butter will ooze right out of the rolls. Don’t do it. Softened butter sticks to the dough and it also holds onto the cinnamon sugar filling better too.
One of my tricks is to use an oiled surface to roll out the cinnamon roll dough instead of a lightly floured surface. Flour tends to dry out the dough and it doesn’t prevent sticking as well as cooking spray. Whenever I use cooking spray to roll out dough, I NEVER have any sticking issues. It’s amazing. Try it, you’ll be hooked.
When cutting the cinnamon rolls I use thread or dental floss. I’ve found that it doesn’t pinch the edges as much and the cinnamon rolls stay intact.
I prefer a vanilla frosting atop my cinnamon rolls, but you’re welcome to use a cream cheese frosting.
Frost the cinnamon rolls while they are still warm (but not hot). If you frost while they are still hot, the frosting will completely melt off. But frosting while slightly warm will allow the frosting to melt into the crevices and permeate all areas of the cinnamon rolls!
If you don’t have an oven thermometer, I recommend you get one. Baked goods should be baked at the appropriate temperature. My oven is 10°F cooler than what’s noted on the oven dial. The only way I know this is because I have an oven thermometer. Line a baking sheet with parchment paper or a silicone baking mat.
Depending on the consistency of the frosting, you may only need to add 4 tablespoons of milk. You want the frosting thick, but not super dry either. It isn’t a glaze. It is a frosting.
For a citrusy take, try my Orange Rolls!
Make Ahead, Storing, and Freezing
To make ahead of time you’ll do these as an overnight cinnamon rolls. Make as directed but do the second rise covered in the fridge overnight. This will slow down the rising process so you can bake the cinnamon rolls the next morning.
Store any leftover cinnamon rolls in an airtight container (so they stay soft) at room temperature for p to 2 days or in the fridge up to 5 days.
Give them a nice warm in the microwave! Warm cinnamon rolls are the best.
Freeze the cinnamon rolls after you place them on the baking sheet. Cover and freeze. Remove them from the freezer the night before and let them thaw in the fridge. Then pull them out and let them do their final rise for 2-3 hours. You can also bake them, then cover and freeze. Frost them the day of.
They are best when eaten the same day they are made <– isn’t everything? However, you can keep them in an airtight container, or covered with tin foil, or plastic wrap for 2 days. They can also be refrigerated in an airtight container for up to 5 days.
You’re right, the dough has quite a bit of yeast. But just know, the dough doesn’t taste yeasty at all!!! We use more yeast to help the rolls rise a bit faster. Doing so allows us to make these cinnamon rolls in 1 hour! 🎉🙌🏼
Instant yeast is instantly ready to roll. Active yeast needs to be activated before doing anything. This means you need to let the yeast sit to bubble up.
Yes you can. Just reduce the amount of salt by 1/4 of a teaspoon per 1/2 cup of butter in the recipe.
I don’t recommend it! It’s a different flour. Bread flour is higher in protein, which will help provide more structure to the dough, helping it have a large and beautiful rise!
First thing, check your yeast. Be sure your yeast isn’t super old or expired. Second, use room temperature buttermilk. This will help the ingredients incorporate better together. Third, be sure to use bread flour! Fourth, are you rising the dough in a warm environment? This can greatly help the rising process. And finally, I use an oven thermometer to ensure the oven temperature is accurate. Ovens often vary from the temperature listed.
If you want to spread out the time between making the rolls and baking them, you can do one of your rises in the fridge overnight. This will slow down the rising process to allow you to bake the next day.
No they are not. But one reader said she used vegan butter and coconut milk with success!
So you’ll definitely want to use a frosting and not a glaze. A frosting will stick to the cinnamon rolls better. Glaze on cinnamon rolls will just kinda melt off. You don’t want to frost the cinnamon rolls right out of the oven. You want to give them a few minutes to cool slightly so they aren’t super hot. Let the cinnamon cools until still warm but not hot. Then frost. This will ensure that the frosting doesn’t completely melt off the cinnamon rolls — while still slightly creeping into every crack of the rolls!
More Recipes with Cinnamon
- Cinnamon Sugar Caramelitas
- Cinnamon Chocolate Chip Coffee Cake
- Cinnamon Banana Bread Recipe
- Apple Cinnamon Scones
Homemade Cinnamon Rolls
- 1 cup warm water
- 3/4 cup buttermilk - room temperature
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 2 1/2 tablespoons active dry yeast
- 1/2 tablespoons salt
- 2 large eggs
- 5-6 cups bread flour - will vary depending on your climate and altitude
- In the bowl of a stand mixer fitted with the dough hook, add the water, buttermilk, sugar, melted butter, and yeast. Mix. Let sit for 10-15 minutes. The yeast will get bubbly. Once the yeast is bubbly add salt, eggs, and flour. (See note #1). Mix for 8-10 minutes. After mixing, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes.
- In the meantime, prepare the filling. In a small bowl add the brown sugar, cinnamon, vanilla extract, and almond extract. Stir to combine.
- Preheat the oven to 400°F. Place a silat mat on a baking sheet. Roll out dough on a greased countertop. (I lightly spray my counter top with cooking spray… I used Bakers Joy). Roll the dough into a 14"x18" rectangle. Using the back of a spoon, smear the softened butter over the top of the dough. Sprinkle the cinnamon brown sugar filling evenly over the softened butter.
- Roll the dough up, starting on the longer side, so that then resulting cinnamon roll measures 18" in length. Cut into 12 large rolls.* Place the rolls onto the prepared baking sheet. 3 rolls across, and 4 rolls down. Cover the cinnamon rolls and let the cinnamon rolls rise for 15-30 minutes or until puffed up. Bake for 18-20 minutes or until lightly golden brown on top, and cooked throughout.
- In the bowl of a stand mixer, or with a hand held mixer, beat the butter until smooth. Add the powdered sugar, milk, and vanilla extract. Beat until well incorporated. (See note #2)
- When the cinnamon rolls are finished baking, remove from the oven, and let them sit for 3 minutes or so. Frost the rolls when warm. Best when served warm and eaten in the same day. However, you can store these in an airtight container for 3 days.