There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your kitchen on a weekend morning. These pillowy-soft, swirled pastries with their gooey cinnamon filling and creamy glaze represent the ultimate comfort food experience. After years of perfecting this recipe, I’m excited to share what I believe is truly the best cinnamon roll recipe you’ll ever try.
What makes these cinnamon rolls extraordinary isn’t just one thing—it’s the perfect combination of a tender, enriched dough, a perfectly spiced filling, and a luscious cream cheese glaze that brings everything together. Whether you’re a seasoned baker or just starting your culinary journey, this recipe will guide you through creating bakery-quality cinnamon rolls in your own kitchen.
What Makes This Recipe Special
This isn’t your average cinnamon roll recipe. These rolls feature an incredibly soft and fluffy texture thanks to a carefully balanced enriched dough that includes eggs, butter, and milk. The secret lies in the technique: we’ll use the tangzhong method (a flour and milk paste) that helps create those impossibly tender layers you’d expect from a high-end bakery.
The filling strikes the perfect balance between sweet and spicy, with just enough cinnamon to warm your palate without overwhelming it. And the cream cheese glaze? It’s the crowning glory that transforms good cinnamon rolls into absolutely irresistible ones.
Ingredients You’ll Need
For the Tangzhong (Flour Paste):
- 3 tablespoons (24g) bread flour
- 3 tablespoons (45ml) whole milk
- 3 tablespoons (45ml) water
For the Dough:
- 2¾ cups (330g) bread flour
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 large egg, room temperature
- ½ cup (120ml) whole milk, warmed
- 3 tablespoons (42g) unsalted butter, softened
- The prepared tangzhong
For the Cinnamon Filling:
- ⅓ cup (75g) unsalted butter, softened
- ⅔ cup (135g) light brown sugar, packed
- 2 tablespoons ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1¼ cups (150g) powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons whole milk
- Pinch of salt
Step-by-Step Instructions
Step 1: Prepare the Tangzhong
Start by making the tangzhong, which will give your cinnamon rolls their incredibly soft texture. In a small saucepan, whisk together the flour, milk, and water until smooth. Cook over medium-low heat, whisking constantly, until the mixture thickens to a paste-like consistency (about 2-3 minutes). You’ll know it’s ready when you can draw lines in it with your whisk that hold their shape. Transfer to a bowl and let cool completely while you prepare the other ingredients.
Step 2: Make the Dough
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, salt, and instant yeast. Add the cooled tangzhong, egg, and warm milk. Mix on low speed until a shaggy dough forms, then add the softened butter and continue mixing on medium speed for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
The dough should pass the “windowpane test”—you should be able to stretch a small piece thin enough to see through without it tearing. If the dough seems too sticky, add flour one tablespoon at a time. If it’s too dry, add milk one teaspoon at a time.
Step 3: First Rise
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 60-90 minutes, or until doubled in size. A slightly warm oven (turned off) or the top of your refrigerator works well for this.
Step 4: Prepare the Filling
While the dough rises, make your filling by combining the softened butter, brown sugar, cinnamon, salt, and vanilla in a bowl. Mix until smooth and spreadable. The consistency should be like thick frosting.
Step 5: Roll and Fill
Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll into a 16×12-inch rectangle, with the long side facing you. The dough should be about ¼-inch thick.
Spread the cinnamon filling evenly over the dough, leaving a ½-inch border along the far long edge. Starting from the edge closest to you, tightly roll the dough into a log, pinching the seam to seal.
Step 6: Cut the Rolls
Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (about 1⅓ inches each). Here’s a pro tip: mark the log lightly with a knife first to ensure even pieces, then make your cuts with a swift, confident motion to avoid squashing the rolls.
Step 7: Second Rise
Place the cut rolls in a greased 9×13-inch baking dish, leaving small gaps between each roll. Cover and let rise for 45-60 minutes, until they’re puffy and touching each other.
Step 8: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until they’re golden brown on top and cooked through. The internal temperature should reach 190°F (88°C). If they’re browning too quickly, tent with aluminum foil during the last 10 minutes of baking.
Step 9: Make the Glaze
While the rolls bake, prepare the cream cheese glaze. Beat the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, vanilla, and salt. Add milk one tablespoon at a time until you reach your desired consistency—it should be thick enough to coat the rolls but thin enough to drizzle.
Step 10: Glaze and Serve
Let the rolls cool for about 10 minutes before glazing. This allows them to set slightly while still being warm enough to melt the glaze beautifully. Spread or drizzle the glaze generously over the warm rolls and serve immediately.
Expert Tips for Success
Temperature Matters: Ensure your ingredients are at the right temperature. Room temperature eggs and softened butter incorporate better, while warm (not hot) milk helps activate the yeast without killing it.
Don’t Skip the Tangzhong: This flour paste might seem like an extra step, but it’s the secret to incredibly soft rolls that stay fresh longer.
Measure by Weight: For the most consistent results, weigh your flour rather than using cup measurements. 1 cup of flour should weigh about 120 grams.
The Windowpane Test: Properly kneaded dough should stretch thin without breaking. This develops the gluten structure that gives your rolls their perfect texture.
Rising Environment: Yeast loves a warm, humid environment. If your kitchen is cool, create a proofing box by placing a cup of hot water in your oven (turned off) alongside your covered dough.
Sharp Cuts: When slicing your dough log, use a sharp knife or dental floss in one swift motion. Sawing back and forth will compress the layers and affect the final shape.
Storage and Make-Ahead Options
These cinnamon rolls are best enjoyed fresh from the oven, but they can be stored covered at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 3 months.
For make-ahead convenience, you can prepare the rolls through step 7, then cover tightly and refrigerate overnight. Let them come to room temperature and finish rising (about 30-45 minutes) before baking.
Alternatively, you can freeze the unbaked rolls after cutting. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to bake, thaw overnight in the refrigerator, let rise, and bake as directed.
Variations to Try
Orange Cinnamon Rolls: Add 2 tablespoons of orange zest to the filling and replace the vanilla in the glaze with orange juice.
Pecan Cinnamon Rolls: Sprinkle ½ cup of chopped pecans over the filling before rolling.
Apple Cinnamon Rolls: Add 1 cup of finely diced apples (patted dry) to the filling along with a pinch of nutmeg.
Overnight Cinnamon Rolls: Prepare through cutting and placing in the pan, then refrigerate overnight. In the morning, let them come to room temperature and rise before baking.
Frequently Asked Questions
Q: Can I use all-purpose flour instead of bread flour? A: Yes, but bread flour gives better results due to its higher protein content, which creates more gluten for a better structure. If using all-purpose flour, your rolls will still be delicious but may be slightly less chewy and structured.
Q: My dough seems too sticky. What should I do? A: Add flour one tablespoon at a time until the dough is tacky but not sticky. Remember that a slightly sticky dough is better than a dry one, as it will produce more tender rolls.
Q: Can I make these without a stand mixer? A: Absolutely! You can mix and knead by hand, though it will take more time and effort. Mix the ingredients in a large bowl until a shaggy dough forms, then knead on a floured surface for 10-12 minutes until smooth and elastic.
Q: Why didn’t my rolls rise properly? A: Check that your yeast is fresh and active. If your kitchen is particularly cool, find a warmer spot for rising. The dough should feel slightly warm to the touch during rising.
Q: Can I reduce the sugar in this recipe? A: The sugar in the dough helps feed the yeast and contributes to the tender texture, so I wouldn’t recommend reducing it significantly. You could reduce the brown sugar in the filling by a few tablespoons if desired.
Q: How do I know when my rolls are done baking? A: They should be golden brown on top and sound hollow when tapped. The internal temperature should reach 190°F (88°C). If you’re unsure, it’s better to slightly overbake than underbake.
Q: Can I make mini cinnamon rolls instead? A: Yes! Cut the dough log into 18-24 smaller pieces and reduce the baking time to 15-20 minutes. They’ll be perfect for parties or portion control.
Conclusion
Making homemade cinnamon rolls is truly a labor of love, but the results are incredibly rewarding. The process might take a few hours from start to finish, but most of that time is hands-off rising time. The active work is quite manageable, and the techniques you’ll learn will serve you well in other bread baking adventures.
These cinnamon rolls strike the perfect balance between being impressive enough for special occasions yet approachable enough for a weekend morning treat. The soft, pillowy texture combined with the perfect amount of cinnamon spice and that irresistible cream cheese glaze creates a bakery-quality result that will have everyone asking for the recipe.
Remember, baking is as much about the journey as the destination. Don’t be discouraged if your first attempt isn’t perfect—each batch will teach you something new about working with yeast dough. Soon, you’ll be turning out these incredible cinnamon rolls with confidence, creating memories and filling your home with the most wonderful aromas.
So gather your ingredients, set aside a relaxing morning or afternoon, and treat yourself and your loved ones to the very best cinnamon rolls you’ll ever taste. Happy baking!