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A close up photo of frosted cinnamon rolls.
5 from 6 votes

Cinnamon Rolls

The only Cinnamon Roll recipe you'll ever need! These cinnamon rolls are soft, fluffy, and loaded with the perfect cinnamon sugar mixture. 
Prep Time: 50 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 12 large cinnamon rolls



  • 1 cup warm water
  • 3/4 cup buttermilk, room temp
  • 1/2 cup sugar
  • 1/4 cup melted butter
  • 3 tablespoons regular yeast
  • 1/2 tablespoons salt
  • 2 eggs
  • 5-6 cups bread flour - will vary depending on your climate and altitude


  • 1 cup brown sugar
  • 1 1/2 tablespoons cinnamon
  • 4 tablespoons salted butter, room temp
  • 1/2 tsp vanilla extract
  • 1/8 tsp almond extract


  • 4-5 tablespoons milk
  • 3/4 tsp vanilla extract
  • 3 1/2 cups powdered sugar
  • 6 tablespoons softened butter


  • 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.  


  1. 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. 
  2. When cutting the cinnamon rolls I use thread or floss. I've found that it doesn't pinch the edges as much and the cinnamon rolls stay intact.
  3. 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. 
This recipe was made a sea level. 
Recipe Source: Dough recipe adapted from Your Home Based Mom.


Calories: 557kcal (28%), Carbohydrates: 101g (34%), Protein: 8g (16%), Fat: 13g (20%), Saturated Fat: 8g (40%), Cholesterol: 59mg (20%), Sodium: 428mg (18%), Potassium: 127mg (4%), Fiber: 2g (8%), Sugar: 61g (68%), Vitamin A: 425IU (9%), Calcium: 63mg (6%), Iron: 0.8mg (4%)