Delicious and fluffy Homemade Cinnamon Rolls topped with a cream cheese frosting, then filled with a cinnamon, brown sugar, and pecan filling. This quick and easy recipe will become your favorite dessert after the first bite!
If you enjoy fluffy yeast bread with a sweet filling, then you will love this Nutella Brioche and Brioche hot cross buns!
Table Of Contents
Best Homemade Cinnamon Rolls Recipe Details
A lot of people love Cinnabon, but I think this recipe is even better! These homemade Cinnamon Rolls are absolutely scrumptious.
- TASTE: These pastries have a delicious mix of sweet brown sugar, nutty pecans, and rich cream cheese frosting.
- TEXTURE: Layers of flaky pastry topped with creamy, thick frosting, these rolls are soft and fluffy.
- TIME: This recipe takes about 2 1/2 hours to make.
- EASE: Making delicious homemade Cinnamon Rolls takes some time, but this recipe has easy to follow directions and images so they’re made perfect every time.
What You’ll Need
For the Cinnamon Rolls
For the Cream Cheese Frosting
Ingredient Notes
- Yeast- This is what gives these rolls their fluffy, flaky layers. Yeast provides the air that keeps baked goods from being dense.
- Pecans- For a nutty crunch, this ingredient gives your Cinnamon Rolls an extra bit of texture and flavor that complements the fluffy dough and creamy frosting.
- Cream cheese- This is what makes the frosting so creamy and delicious. It acts as a thickener, but also adds lots of richness, too.
- Powdered sugar- For a sweet, smooth finish, this fine grain sugar is perfect for icing.
Add-ins and Substitutions
- Substitute a different icing- You can also make these Best Homemade Cinnamon Rolls topped with vanilla icing, caramel sauce, maple syrup, or a fruit compote.
- Add maple syrup- For added flavor, add pure maple syrup into the filling or icing. It tastes so good with the vanilla, brown sugar, and pecan flavors.
- Make them gluten-free- Use gluten-free flour 1:1 in this recipe to make it a gluten-free dessert.
- Substitute instant yeast- If you don’t have active dry yeast, you can use the instant kind instead. Just be aware it usually takes less time.
How to Make the Best Homemade Cinnamon Rolls
This is a quick recipe rundown. For the full detailed recipe, scroll down to the printable recipe card.
- Froth the yeast. Warm the milk in a large measuring cup to 110 degrees Fahrenheit and then add the sugar. Stir, add the yeast, and then let it sit in a warm place until it becomes frothy (about 12 minutes).
- Mix dough ingredients. In the bowl of a stand mixer, add the flour, salt, sugar, eggs, yeast mixture, and melted butter. Mix on low for a few seconds, then add the vanilla extract.
- Pick up the speed. Using the hook attachment, set the speed to medium-high until all of the dough is combined and it is no longer sticking to the sides of the mixing bowl.
- Let it rise. Transfer the dough to a large greased bowl and cover with plastic wrap. Let it sit in a warm palace for 1 hour, until the dough is soft and slightly sticky.
- Make the filling. Meanwhile, beat the softened butter, brown sugar, and cinnamon together with an electric mixer. Set aside.
- Roll out the dough. Once the dough is done rising, transfer it to a lightly floured surface and roll it out to a 24 x 16-inch rectangle. Add a little flour on top to keep the rolling pin from sticking to the dough.
- Spread the filling. Evenly spread the filling onto the dough. Then add the chopped pecans on top of the filling. Roll up the dough into a log shape beginning with the longer side.
- Cut the rolls. Slice the log into 2-inch pieces using either a knife or thread.
Pro Tip: When it comes to cutting the rolls, I prefer a thread over a knife since it gives a cleaner cut. Slide the string or thread under the roll, then wrap around and pull and cut through the dough.
- Let the cinnamon rolls rise. Line a 9×13 inch baking dish with greased parchment paper and place the rolls inside. Let the dough rise in a warm place until the dough doubles in size (about 30 minutes). You can place any extra pieces that won’t fit into the baking dish in a loaf pan.
- Bake. Bake at 350 degrees Fahrenheit for 20-25 minutes, or until lightly browned.
- Make the icing. While the rolls are baking, blend the cream cheese, butter, powdered sugar, Half & Half, and vanilla in a bowl.
- Ice the rolls. Once the rolls are baked, generously spread the cream cheese icing on top.
Recipe Tips
- Let the dough rise to add fluffiness- The dough will be soft and slightly sticky after an hour of rising, which is good. That will produce a nice fluffy roll.
- Use softened butter for the filling- To help the filling remain creamy and not runny, use softened butter instead of melted. This will give it more structure.
- Chop the pecans small- To keep your homemade Cinnamon Rolls from being lumpy, chop the pecans into small pieces so you get a little nutty crunch in each bite.
- Use higher fat milks- The milk and Half & Half in this recipe add richness to the dough and creaminess to the frosting. Lower fat milks will be too watery here.
FAQs
Make the dough the day before you need them. After you spread on the cinnamon and pecan filling, roll the dough and cut them into individual pieces. Then place them into a baking dish and refrigerate until the next morning. Let them come to room temperature before you bake them.
Yes, the icing can be frozen for up to 3 months. Just allow it to thaw in the refrigerator, then let it sit out until it comes to room temperature before spreading it on the Cinnamon Rolls.
Serving Suggestions
These Cinnamon Rolls make a great dessert, snack, or breakfast. Here are some ways you can serve them.
- Breakfast: If you’re setting these out for breakfast, pair them with Brioche French Toast, Bacon and Hash Brown Quiche, Blueberry Breakfast Crepe, and Crispy Air Fryer Bacon.
- Coffee: These Cinnamon Rolls would be delicious with a Pumpkin Spice Latte or Iced Caramel Macchiato.
- Milk: A glass of cold mix is also a great way to serve these!
Make These Homemade Cinnamon Rolls in Advance
Make ahead: Yes. You can make these rolls the day before but don’t bake them. Place them in the fridge overnight and bake the next day. You don’t want to have them sit longer than that. The dough will continue to rise and the yeast can go bad.
Storing: Store leftover Homemade Cinnamon Rolls covered at room temperature for up to 2 days, and up to 5 days in the refrigerator.
Freeze: Make sure to cover your Homemade Cinnamon Rolls really well. They can last up to 2 months in the freezer. Prior to baking them, you will want to allow them to thaw in the fridge. Then once they are thawed out, you can bake them.
More Tasty Pastries!
Watch Recipe VIDEO here
Full Recipe Instructions
Best Homemade Cinnamon Rolls
Ingredients
The dough
- 1 1/2 cups milk (whole or 2%)
- 2 Tbsp granulated sugar
- 1 tbsp dry active yeast
- 4 3/4 cups all-purpose flour
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 2 eggs
- 4 tbsp unsalted butter melted
- 1 tsp vanilla extract
Brown sugar cinnamon filling
- 3/4 cup unsalted butter softened
- 1 cup brown sugar
- 1 tbsp cinnamon
- 1 1/2 cup pecans chopped
Cream cheese icing
- 16 oz cream cheese
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1/2 cup half and half
- 1 tsp vanilla extract
Instructions
- Warm the milk in a large measuring cup to 110 degrees Fahrenheit and add 2 tablespoons of sugar. Give it a quick stir then add the yeast. Let it sit in a warm place until it becomes frothy (about 12 minutes)
- In the bowl of a stand mixer, add flour, salt, 1/4 cup sugar, 2 eggs, yeast mixture, and melted butter. Set the speed to low, just for a few seconds, then add 1 tsp vanilla extract.
- Using the hook attachment, set the speed to medium-high until all of the dough is combined. A good way to know the dough is done is when it no longer sticks to the sides of the mixer bowl.
- Transfer the dough to a large greased bowl (I used olive oil) and cover with plastic wrap and let it sit in a warm palace for 1 hour. The dough will be soft and slightly sticky, that's what you want to see if you want super fluffy rolls.
- Meanwhile, beat together 3/4 cup softened unsalted butter, 1 cup brown sugar, and 1 tbsp cinnamon using an electric mixer. This will be the filling.
- Once the dough is done rising. Transfer to a lightly floured surface and roll it out to a 24 x 16-inch rectangle. Add a little flour on top as needed so the rolling pin doesn't stick to the dough.
- Evenly spread the filling onto the dough. Chop the pecans and spread them on top of the filling. Roll up the dough into a log shape beginning with the longer side.
- Slice the log into 2-inch pieces. You can either use a knife or thin thread. I prefer to use thread, as it gives a cleaner cut.
- Line a 9×13 inch baking dish with greased parchment paper and place the rolls inside. Let the dough rise in a warm place one last time until the dough doubles in size (about 30 minutes depending on temperature). You may have a few extra pieces that won't fit into the baking dish, just place them in a loaf pan.
- Bake at 350 degrees Fahrenheit for 20-25 minutes or until lightly browned.
- While the rolls are baking, in a bowl blend cream cheese, 1/2 cup butter, powdered sugar, half & half, and 1 tsp vanilla.
- Once the rolls are baked, generously spread the cream cheese spread on top.
Notes
- MAKE AHEAD: If you want to make these in advance, you can refrigerate them overnight before the last rise (so right after you place them in the baking dish). The next morning, let them come to room temperature for about 1 hour. Then bake as instructed in the recipe.
- The Frosting can also be made days in advance and kept in an airtight container in the fridge.
- Baking after freezing: Make sure to cover your unbaked cinnamon rolls really well (plastic wrap and foil). They can last up to 2 months in the freezer. Prior to baking them, you will want to allow them to thaw in the fridge overnight. Then once they are thawed out, you can bake them the same way as instructed above.
Nutrition
This recipe was originally published on Nov 9, 2015, we have tweaked it a bit since.
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Deena M says
Really nice enriched dough! I added more cinnamon and next time will use even more. Halved the cream cheese topping and still had some left. Very good, recommend it, it’s so worth the time.
Dina says
I am so happy to hear that you enjoyed these cinnamon rolls, Deena. Thank you for taking the time to write your kind feedback!
Ranka says
Thank you Dina for creating this yummy perfection!Over the years
I have tried so many different recipes,they were ok,but your is something else,it has become family favorite!
Dina says
Yay!! It truly makes me so happy to hear that people love my recipes! So awesome that these cinnamon rolls will be a family favorite! Thank you so much for your feedback and support! 🙂
Brittney says
Hi dina. Just wanted to let you know your cinnamon rolls are great but you have 3 3/4 cups flour in the video and 4 3/4 cups in the recipe. I tried the recipe and noticed my dough wasn’t sticky cuz I love sticky soft dough…then I watched the video cuz I thought I had made a mistake and that’s where I caught it..so just wanted to let you know. Thanks!
Dina says
Thank you for letting me know. I know I totally messed up the measurement in the video. I wish I could go back and fix it but with videos it’s not possible 😩 I am so glad that you double-checked on the website and they turned out delicious!
Tammie says
Best cinnamon rolls we’ve ever had!
Dina says
Thank you so much, Tammie! They are a family favorite here! I really appreciate the kind feedback!
Ruth McLean says
This is the very best cinnamon bun recipe I’ve ever used. It’s all about the dough folks! The texture was light and fluffy and pillowy soft! The first time I made them, I did traditional cinnamon, but for the second time, I turned them into orange rolls. The search is over. This is the only recipe you will ever need! So delicious!
Dina says
You are too kind Ruth! I am so happy that you loved these cinnamon rolls so much! I love that you tried them with oranges and they turned out delicious! 🙂 Awesome that this recipe will be a repeat in your home! Thank you so much for your feedback and support! 🙂
Cindy says
My dough hook seems to not be cleaning the sides of bowl, how long do I keep the hook running?
Dough is still remaining in the button if my bowl also. Watched your video and my bike is still sticky dough in the bottom. Does it take 20-30 mins to incorporate?
Dina says
Hi Cindy 🙂 You need to stop and scrape the sides of the bowl occasionally. Also, are you following the video instructions of the printable recipe card instructions? The video says the wrong amount of flour. Follow the printable recipe card instead. It should not take 20 minutes to incorporate. Hope that helps and I hope you love these cinnamon rolls 🙂
Sue says
Hi Dina,
Wonderful recipe! I added raisins with the pecans and my husband loved them!
Thanks!
Sue
Dina says
Hi Sue 🙂 Glad to hear you and your husband loved these cinnamon rolls! My husband also loves the addition of raisins 🙂 Thank you for your awesome feedback! I hope you find many more delicious recipes on my food blog 🙂
Roy Phillips says
Worth the time it takes to make. Will make again!
Dina says
That’s awesome Roy! I’m happy you enjoyed the cinnamon rolls!
Sue says
Recipe says 1 tbsp cinnamon. Video say 2 tbsp cinnamon. Which is your proper measurement? Thank you.
Dina says
Hi Sue 🙂 Thank you for pointing that out to me! I made that video a while ago so that may have been the mistake. I have made this many times following the recipe so the 1 tbsp will work great 🙂 You can actually use 1-2 tbsps of cinnamon and it will still taste good. That is an ingredient that you can adjust a bit. So if you prefer a stronger cinnamon flavor you can add a little more. Hope that helps clarify 🙂
Sue says
You recipe calls for 4 3/4 cup flour. You video says 3 3/4 cup flour. Which is the proper measurement?
Dina says
Hi Sue 🙂 The recipe is the correct one. It is 4 3/4 cups of flour. I accidentally said that in the video and noticed it after I posted the video. Now I can’t fix it. I made the subtitles the correct amount though lol 🙂 I hope you love this recipe! Let me know how it goes 🙂
Sue says
Your recipe say 1 tbsp yeast. Your video say 1 Tablespoon yeast. Which is the proper measurement?
Dina says
Hi Sue 🙂 The recipe is abbreviated. Tbsp=tablespoon and tsp=teaspoon. The letter B is the difference that gets some people. I hope that helps 🙂
Laura Snyder says
Better than Cinnabon’s !
Thank you for sharing
Dina says
You are very welcome Laura! So happy that you loved these cinnamon rolls so much! Thank you so much for taking the time to leave your feedback 🙂
Laura says
Can you please give the ingredient(s) amount for a half batch? It is only my husband and me, and a full recipe is too much for the two of us.
Dina says
Hi Laura 🙂 I don’t have an option to auto-convert the portions but it is fairly simple. You just cut all the ingredients in half and it should work out great 🙂 Let me know how it goes 🙂
Danielle Shurley says
Is there any way we can make these ahead of time? Like the night before and then bake them the next Morning?
Dina says
Hi Danielle, yes you can definitely make them the night before. Once the cinnamon rolls are all cut up, place them in your baking dish. The cover with plastic wrap and keep in the fridge overnight. Then uncover and let them rise in the morning before you bake them.
Rita Kerner says
Omg this is the best cinnamon roll dough.. I actually just use the recipe for the bread/dough my husband loves it so I’ve been making it weekly Thank you for the step by step it helps so much
simplyhomecooked says
Thank you so much Rita! That is so awesome! I might just have to try to make some bread out of it now too!
Gloria says
Question on the Homemade Cinnamon Rolls.
The recipe call for 4 3/4 cup flour. But watching the video it says to use 3 3/4 cup flour.
I don’t want to waste my ingredients. Because one cup will make a big difference.
Hope to hear back so I can make them.
Thank you
Gloria
simplyhomecooked says
Hi Gloria 🙂 Follow the recipe post ingredients of 4 3/4 cups of flour. I had a typo on the video and now I can’t fix it :/ I hope you love these cinnamon rolls! Let me know how it goes 🙂
Gloria says
Best Homemade Cinnamon Rolls
I have read the recipe and it says to add 4 3/4 flour, but in the video it says to add 3 3/4 cup. Will wait for your answer before I start.
They look so good.
Thank you
Gloria
simplyhomecooked says
Hi Gloria 🙂 Follow the recipe post ingredients of 4 3/4 cups of flour. I had a typo on the video and now I can’t fix it :/ I hope you love these cinnamon rolls! Let me know how it goes 🙂
Kelli says
Most of the cinnamon roll recipes I’ve tried are soft and fluffy when they’re fresh, but dry and tough the next day……how are these?
simplyhomecooked says
Hi Kelli 🙂 As long as you don’t overbake them they will still be good. Just warm them up a little in the microwave 🙂 Let me know how you love these cinnamon rolls 🙂
Kashana Nevels says
Hi hi hi
Was curious about the process if I use fast acting yeast. The package says no proofing but im baking with yeast for the first time so not sure. Thanx
simplyhomecooked says
Hi kashana, I am assuming the instant yeast right? If so, it does not need to be added to the liquid to activate. You can add it into the flour right away 🙂 But the dough will still need to rise twice as instructed in the recipe. I hope this helps!
Maria Elena Navarro says
Se ven deliciosos los voy a ensayar gracias por compartir la receta
Maria
simplyhomecooked says
¡Gracias! ¡Espero que te guste esta receta de rollo de canela! Hágame saber como va por favor 🙂