The Best Cinnamon Rolls Ever

If we were neighbors, I would text you at 7am and say hey I accidentally made a double batch of cinnamon rolls, bring coffee. These are the kind that make the whole place smell like a bakery you actually want to live in. The first time I nailed this dough was a rainy Saturday when my kid was coloring on a cereal box and I was convinced the yeast had given up on me. Spoiler, it had not. And when I pulled that pan form the oven, I swear I heard angels, or maybe that was just the kettle boiling.

Also, tiny confession. I used to think cinnamon rolls were fussy. Actually, I find it works better if you let the dough take its time, then the rest is dead simple. Plus there is a moment where you swipe a finger through the frosting and pretend it is quality control. It is quality control.

I make this when we have company in town and I want to be the hero without being dramatic about it. My family goes a bit bonkers because the centers are soft and gooey and the edges are lightly caramelized. And yes, I used to get annoyed when the rolls baked unevenly, but I figured out a couple tricks so they puff evenly now, most days anyway.

If you like a cinnamon roll that leans toward fluffy rather than bready, this is your jam. If you prefer a more bitey bakery style, I have a note below. And if you hate waiting for dough, well, same, but the payoff here is wild.

For the dough

• Whole milk 240 ml about 1 cup warmed to just warm not hot
• Active dry yeast 2 and a quarter teaspoons one standard packet. Instant yeast also works, I use it when I am in a hurry
• Granulated sugar 50 g about a quarter cup
• Large eggs 2 at room temp, one extra yolk if you want richer dough
• Unsalted butter 85 g about 6 tablespoons melted and cooled. My grandmother insisted on salted, honestly any works fine
• All purpose flour 440 to 475 g about 3 and a half to 4 cups start lower then add as needed
• Fine sea salt 1 teaspoon
• Vanilla extract 1 teaspoon optional but I like it

For the filling

• Soft butter 75 g about 5 tablespoons
• Brown sugar 150 g about three quarters cup light or dark both are fine
• Ground cinnamon 1 to 2 tablespoons I go heavy
• Pinch of salt
• Optional a handful of chopped toasted pecans or mini chocolate chips for the rebel batch

For the frosting

• Cream cheese 115 g half a standard block softened
• Unsalted butter 45 g about 3 tablespoons softened
• Powdered sugar 180 to 220 g 1 and a half to almost 2 cups depending how sweet you like it
• Vanilla extract 1 teaspoon
• Pinch of salt
• 2 to 4 tablespoons milk or heavy cream for silky spread. I sometimes use orange juice for a bright twist

Curious about yeast basics I like this friendly guide at King Arthur Baking. It calmed me down when I was overthinking things.

1. Wake the yeast. In a big bowl or the bowl of a stand mixer, stir the warm milk with the sugar and yeast. Let it sit for 5 to 10 minutes until foamy. If it does nothing, your milk was too hot or the yeast is tired. No biggie, try again.
2. Mix the dough. Add eggs, melted butter, vanilla, and salt. Add 2 cups of the flour and stir. Then add more flour a half cup at a time until the dough is soft and a bit tacky but not gluey. This is where I usually poke it with a clean finger. If it barely sticks, you are good.
3. Knead. With a stand mixer on medium low about 6 to 8 minutes or by hand about 8 to 10 minutes. The dough should smooth out and pull from the sides. I once rushed this and regretted it because the rolls were a little dense. Give it the time, mate.
4. First rise. Lightly oil the bowl, pop the dough back in, cover, and let rise until doubled. About 60 to 90 minutes in a warm spot. Do not worry if it looks a bit weird at this stage, it always does.
5. Prep the filling. Mash the soft butter with brown sugar, cinnamon, and a pinch of salt into a paste. This keeps it from leaking too much.
6. Roll it out. Turn the dough onto a lightly floured counter and roll into a rectangle roughly 30 by 40 cm about 12 by 16 inches. If the edges are wonky, who cares.
7. Spread and roll. Smear the filling evenly, sprinkle nuts if using, then roll up from the long side into a log. Take a second to pinch the seam closed. This is where I sneak a taste of the filling, quality control again.
8. Slice. Use a sharp knife or unflavored dental floss for clean cuts. Aim for 12 thick rolls. If you go smaller and get 15, that is fine. Life is wiggly.
9. Second rise. Arrange in a buttered 23 by 33 cm 9 by 13 pan with a little breathing room. Cover and let puff until pillowy 30 to 45 minutes. Or do the overnight fridge rest covered, then bake straight from cold adding a couple minutes. I say the overnight is essential for flavor, and then on second thought, same day absolutely hits when I am impatient.
10. Bake. Oven at 175 C 350 F. Bake 22 to 28 minutes until lightly golden on top and the centers are at least 90 C 195 F if you check with a thermometer. Pull them before the tops look too brown. Gooey centers are the dream.
11. Frost. Beat cream cheese and butter until smooth, add powdered sugar, vanilla, salt, and just enough milk to make it spreadable. Slather on warm rolls so it melts into the swirls. Then save a little to dollop after they cool, double frosting is a lifestyle.

If you want to deep dive on technique, the folks at Serious Eats have great sciencey tips. I borrow the thermometer check from them.

• Milk should be warm like a comfy bath, not hot. If you are nervous, aim for 40 to 43 C 105 to 110 F.
• Too much flour makes tough rolls. Start with less, add by the handful until the dough feels soft like your earlobe. Weird, but it works.
• Butter should be cool but spreadable for the filling. Melted butter tends to leak out and make sugary puddles. Sometimes pretty, often messy.
• Pan choice matters. Glass pans brown slower, metal browns faster. I switch depending on my mood and coffee level.
• If your kitchen is chilly, set the covered dough near the oven while it preheats. Not on top, learned that the warm way.

• Orange morning rolls. Add zest of one orange to the dough and use orange juice in the frosting. Bright and happy.
• Maple pecan. Swap half the brown sugar for maple sugar if you can find it, and add toasted pecans. My favorite with black coffee.
• Cardamom twist. Half cinnamon, half cardamom. The kitchen smells like a cozy café.
• Whole wheat experiment. I tried 50 percent whole wheat flour and the rolls were a bit heavy. Edible, yes, but not the best cinnamon rolls ever vibe. Twenty five percent works better.
• Raisin crowd. A handful of soaked raisins in the filling. Not for everyone, but my aunt cheers.

• Stand mixer with dough hook. I call it essential on sleepy mornings. But you can absolutely knead by hand and it is oddly calming.
• 9 by 13 baking pan. Metal if you like browner edges, glass if you like gentler heat.
• Rolling pin. A wine bottle wrapped in plastic works a charm if you do not have one.
• Kitchen scale. Not mandatory, just helpful. I like the compact ones at Food52.
• Instant read thermometer. Totally optional, but it saves the day when I second guess doneness.

Let the rolls cool, then store covered at room temp for 1 day or in the fridge up to 4 days. I think this tastes better the next day after the frosting settles in, though honestly, in my house it never lasts more than a day.

To reheat, 150 C 300 F for about 8 minutes, or microwave in 10 second bursts until warm. Add a tiny splash of milk to leftover frosting and re swirl if you want them glossy again.

Weekend tradition around here is cinnamon rolls with scrambled eggs and salty bacon, plus a big bowl of berries so we can pretend balance. If it is just me, I cut a warm roll in half and add a smear of extra cream cheese frosting like a little sandwich. Y all, it slaps.

• I once tried rushing the first rise and regretted it because the rolls baked up squat. Let them double, not almost, actually double.
• Another time I used hot milk and the yeast went on strike. Warm milk only. If you are unsure, stick your finger in for a second. Comfortable means go.
• If the log is sticky when slicing, chill it 10 minutes. Clean slices, cleaner spirals.
• Spread frosting while the rolls are warm, then again when they are cool. The two layer situation is silly good.

Can I make these the night before
Yes. Shape the rolls, cover the pan, and refrigerate up to 16 hours. Bake straight from the fridge and add 2 to 4 minutes. If they look sleepy, let them sit on the counter while the oven heats.

Do I have to use cream cheese frosting
Nope. A simple vanilla glaze works. Mix powdered sugar with milk and a splash of vanilla until it drips slowly. Or skip frosting entirely and brush with melted butter and a sprinkle of sugar. Wild, but good.

Help, my dough is too sticky
Add flour a tablespoon at a time and knead a minute between additions. Sticky is fine, soupy is not. Flour is like salt, easier to add than to take away.

Can I freeze them
Yes. Freeze baked unfrosted rolls well wrapped up to 2 months. Thaw overnight in the fridge, warm in the oven, then frost. You can also freeze the shaped unbaked rolls, thaw in the fridge overnight, then rise and bake. It is a bit slower but works.

Why are my centers popping up
Probably rolled too tight or the pan is a smidge small. Next time leave a little slack, and make sure there is room between rolls before the second rise.

Can I make these dairy free
You can. Use a creamy oat milk and a neutral oil or vegan butter in the dough. For frosting, try a coconut cream version. Not exactly the same, but still proper cozy.

One tiny detour before you go. If you like to sip while you bake, try a cinnamon stick in your coffee while the dough rises. It makes the whole kitchen smell like you planned a brunch party even if you are still in slippers. Then pull the pan of the best cinnamon rolls ever and call it a win.