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An image of a pan of frosted homemade cinnamon rolls with cream cheese icing.
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5 from 1 vote

Best Homemade Cinnamon Rolls

These big, soft Homemade Cinnamon Rolls are made with a rich, easy yeast dough and generous amount of cinnamon, sugar, and butter swirled in the middle. Then they are topped in a simple vanilla icing for the most amazing breakfast treat of your life!
Prep Time45 mins
Cook Time16 mins
Additional Time1 hr 30 mins
Total Time2 hrs 31 mins
Course: Breakfast
Cuisine: American
Servings: 12 large cinnamon rolls
Calories: 646kcal
Author: Amy Nash



  • cup warm water
  • cup sugar divided
  • 1 Tablespoon active dry yeast
  • 2 eggs beaten
  • ½ cup buttermilk room temperature
  • ¼ cup melted butter
  • 1 teaspoon salt
  • 4 to 4 ½ cups bread flour


  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1 ½ Tablespoons cinnamon
  • 4 Tablespoons salted butter softened


  • ½ cup salted butter softened
  • 2 ounces cream cheese room temperature
  • 4-4 ½ cups powdered sugar
  • 4 Tablespoons heavy cream
  • 1 teaspoon vanilla extract


  • In a large bowl, combine the warm water, 1-2 teaspoons of the sugar, and the yeast. Mix well, then let sit for 5 minutes while the yeast proofs and becomes foamy.
  • Add remaining sugar, eggs, buttermilk, melted butter, salt, and 1 cup of flour. Mix well, then add another cup of flour and mix again. I find this easiest to do with a stand mixer using the beater attachment but it can be done by hand.
  • Switch to the dough hook, then add another 2 cups of flour. Knead for 8-10 minutes. The dough should clean the sides of the bowl after kneading for a few minutes. If not, add remaining ½ cup of flour, kneading in to create a very soft dough. Do not add the additional flour if it isn't needed as too much flour can make for dense, dry cinnamon rolls instead of light, soft, fluffy ones.
  • Cover the dough with plastic wrap and let rise for 1 hour until doubled in size. While the dough is rising, combine the brown sugar, granulated sugar, cornstarch, and cinnamon for the filling and set aside.
  • Spray a clean surface with cooking spray. Lightly grease a baking sheet with cooking spray and set aside.
  • Turn out dough and use a rolling pin to roll out into a 14"x18" rectangle. Spread the softened butter over the dough. Sprinkle with the filling mixture, then roll up the dough into a tight log from one of the long sides, pinching the ends together.
  • Slice into 12 cinnamon rolls using string or floss. Place cut-side up on baking sheet, then cover loosely with plastic wrap and let rise 30-45 minutes.
  • When there are 15 minutes left, preheat oven to 350 degrees F. Once the rolls have risen, bake them for 20-24 minutes until golden brown on top and cooked through. Do not overbake or the cinnamon rolls will be dry.
  • While the cinnamon rolls bake, make the frosting by combining the butter and cream cheese in a bowl and beating well until creamy and combined, about 2 minutes. Add half of the powdered sugar, mixing until combined. Add remaining powdered sugar, heavy cream, and vanilla, beating until light and creamy.
  • When the cinnamon rolls come out of the oven, let them rest for 3-5 minutes, then frost with the frosting while the cinnamon rolls are still warm so that it can partially melt down into and over the cinnamon rolls.


  • Storage instructions: These cinnamon rolls are best eaten the day they are made. But they will keep for about 3 days in an airtight container on the counter. Stale cinnamon rolls can be sliced in half horizontally and dipped in an egg batter to make amazing cinnamon roll french toast.


Calories: 646kcal | Carbohydrates: 110g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 375mg | Potassium: 119mg | Fiber: 2g | Sugar: 72g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg