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Home » Breakfast » Muffins and Pastries » Easy Cinnamon Rolls (From Scratch)

Easy Cinnamon Rolls (From Scratch)

3 Comments By Jesseca on December 11, 2022

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These are easily the WORLDS BEST Cinnamon Rolls. Easy to make and perfect every single time. Soft, fluffy, and chewy perfections.

cinnamon rolls baked and frosted in a white pan

Oh. My. Goodness. 

I have been searching high and low for the BEST cinnamon roll recipe and have finally found it! The dough is soft and sweet, the filling is gooey and filled with butter, and the frosting is smooth and silky.

All qualities I look for in the perfect cinnamon roll recipe! 

Recipe Features:

  • Better than Cinnabon: I know, big claim. But it’s true! These are insanely delicious and no-fail!
  • Make Ahead: You can make this recipe all the way through the second proof. Cover and pop them in the refrigerator. In the morning you have rolls ready for the oven!
  • Freezer Friendly: You can FREEZE THIS RECIPE for up to 6 weeks!
cinnamon rolls dough spread with cinnamon and sugar.

What You’ll Need:

This Giant Fluffy Cinnamon Roll Recipe is made with some of the most common items found in your pantry! That means you could already have everything you need to make this easy pastry recipe! Here is a quick list for reference: 

  • Water
  • Active dry yeast – Check the date!
  • Granulated sugar
  • Salt
  • Milk
  • Egg
  • Oil
  • All-purpose flour
  • Butter 
  • Brown sugar
  • Cinnamon

For a full list of ingredients and measurements see the recipe card below.

Raw cinnamon rolls ready to be baked in a white pan

Step By Step Instructions:

  • Proof the yeast: Place the warm water and yeast in the bowl of an electric mixer. Allow to sit for 5 to 10 minutes, or until the yeast has bloomed.
  • Make the dough: Add the paddle attachment to your mixer and stir in the sugar, salt, buttermilk, egg, and oil. Mix until incorporated. Add two cups of the flour to the yeast mixture. Continue to stir on low speed until the flour is smooth. Add remaining flour until incorporated to the dough.
  • Knead: Switch to the paddle attachment and knead the dough for 5 to 10 minutes or until it is smooth.
  • Rise: Place the dough into a greased bowl, turning once, and cover with a clean towel or plastic wrap. Allow to rise until doubled in size (about an hour and a half to two hours).
  • Build the rolls: Punch down the dough. Turn onto a lightly floured surface and roll into a 20×30 rectangle. Sprinkle with cinnamon sugar filling. Roll, starting at the long end, and slice into 12-15 pieces. 
  • Bake: Let the rolls rest and rise a second time, until doubled in size. Bake for 20 minutes. 
Frosting being spooned over warm cinnamon rolls

Tips and FAQs:

The secret to successful cinnamon rolls is quality ingredients. Be sure to use fresh yeast to ensure proper rising and fresh brown sugar for a soft and gooey filling. 

What makes this the BEST Cinnamon Roll Recipe:

The ingredients in this recipe are similar to other recipes floating around the internet, so what makes this one the best?

Easy, the soft and fluffy dough and incredibly gooey filling. I have made dozens of versions but none surpass this sweet roll. It has double the filling of the typical recipe and is topped with a silky smooth and sweet buttercream frosting. 

Even my ten year old, who is a self proclaimed cinnamon roll connoisseur, gives these five stars!

How to make overnight cinnamon rolls:

Another reason this recipe is so great? You can start it the night before! Here is how you can turn this awesome cinnamon roll recipe into overnight sweet rolls:

  • Make the recipe through step 4 of the filling. 
  • Place the sliced rolls into a greased 9×13 pan. Cover tightly with plastic wrap and place in the refrigerator overnight. 
  • The next morning, remove the cinnamon rolls and allow sit for one hour. 
  • Bake as directed. 
single cinnamon roll on a white plate with a bite on a fork

Related Recipes:

Like this recipe? You will love my:

  • Orange Sweet Rolls
  • Overnight Cinnamon Rolls
  • Cinnamon Roll Waffles
  • Blueberry Sweet Rolls
  • Snickerdoodle Cupcakes
  • Cinnamon Honey Butter
  • Cinnamon Crunch Granola
5 from 3 votes

The Best Cinnamon Roll Recipe- Made from scratch!

Created by: Jesseca

Course Bread Recipes
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Bake Time 20 minutes
Total Time 3 hours 10 minutes
12 rolls
These are easily the WORLDS BEST Cinnamon Rolls. Easy to make and perfect every single time. Soft, fluffy, and chewy perfections.
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Ingredients
 
 

Dough:

  • 3/4 cup warm water
  • 2-1/2 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup whole milk room temperature
  • 1 large egg room temperature
  • 1/3 cup vegetable oil
  • 4-5 cups all-purpose flour

Filling:

  • 1/2 cup butter melted
  • 1-1/4 cup brown sugar
  • 2-1/2 teaspoons ground cinnamon

Frosting:

  • 1 oz cream cheese soft
  • 3 tablespoons butter soft
  • 3/4 cup powdered sugar
  • 1 tablespoon milk

Instructions

For the dough:

  • 1. Place the warm water and yeast in the bowl of an electric mixer. Allow to sit for 5 to 10 minutes, or until the yeast has bloomed (foamy on the top of the water).
    2. Add the paddle attachment to your mixer. Stir in the sugar, salt, milk, egg, and oil. Mix until incorporated.
    3. Add two cups of the flour to the yeast mixture. Continue to stir on low speed until the flour is smooth.
    4. Add remaining flour, 1 cup at a time, until incorporated to the dough. Stop at 4 cups and check the doughs texture. You want it to be soft but not sticky to the touch.
    5. Switch to the paddle attachment and knead the dough for 5 to 10 minutes on low/medium speed or until it is smooth.
    6. Place the dough into a greased bowl, turning once, and cover with a clean towel or plastic wrap. Allow to rise until doubled in size (about an hour and a half to two hours).
    7. Punch down the dough. Turn onto a lightly floured surface and roll into a 20×30 rectangle.

Filling:

  • 1. Add the melted butter, brown sugar and cinnamon in a bowl. Whisk to combine.
    2.Use a spoon to spread onto the rolled out dough square, leaving 1/2 inch edge on all sides.
    3. Roll the dough into a log, starting on the long edge.
    4. Slice into 1-1/2 inch cinnamon rolls.
    5. Grease a 9×13 dish and place your rolls swirl side up. Cover with a clean towel or plastic and allow to rest until doubled in size (typically about an hour).
    6. Preheat the oven to 350 degrees. Bake 20 minutes, checking at 15, or until the edges are just slightly browning.

Frosting:

  • 1. Combine the cream cheese with the soft butter. Whip until both are incorporated fully, about 1 to 2 minutes.
    2. Add the powdered sugar, 1/4 cup at a time, along with the milk. Whisk until smooth.
    3. Spread onto your warm cinnamon rolls and enjoy.

Nutrition

Serving: 1roll | Calories: 334kcal | Carbohydrates: 235g | Protein: 23g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 298mg | Fiber: 6g | Sugar: 75g

Equipment

Measuring Cup
Mixing Bowl
Silicone Spatula

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These are easily the WORLDS BEST Cinnamon Rolls. Easy to make and perfect every single time. Soft, fluffy, and chewy perfections.

Still hungry? Follow One Sweet Appetite on Facebook, Instagram and Pinterest for more great recipe ideas!

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    Comments & Reviews

  1. Lisa says

    February 19, 2014

    Yum!! Let me grab the coffee or tea these look so good. I am going to give this recipe a try this weekend…Thanks!

    Reply
  2. marissa | Rae Gun Ramblings says

    February 18, 2014

    oh man these look so good! I wish I had one right now.

    Reply
  3. Katie says

    February 18, 2014

    Made these today and they turned out wonderful! Thanks for sharing!

    Reply

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Jesseca - Author of One Sweet Appetite

Welcome, I'm Jesseca!

I could not be more excited to have you join me in my kitchen! Everyday easy recipes are my specialty, which means you will find so many fast, quick, and delicious recipes throughout my site. My goal is to create go-to recipes using simple ingredients and pantry staples.

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