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There’s nothing quite like the smell of freshly baked cinnamon rolls wafting through your kitchen. These soft, fluffy rolls are bursting with warm cinnamon flavor and topped with the creamiest cream cheese frosting. They’re the ultimate fall treat, cozy, indulgent, and oh-so-delicious.

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About This Recipe

If you’ve been on the hunt for the perfect cinnamon roll recipe, this is it. The rolls are impossibly soft and pillowy, with a gooey swirl of cinnamon-sugar filling and a generous layer of tangy-sweet cream cheese frosting. Each bite melts in your mouth, making them the kind of dessert (or breakfast!) you’ll want on repeat all season long.

This recipe is an improved version of one I shared last year. I tested multiple methods to fix the one issue I was having: the rolls didn’t stay soft after a day or two. With a few changes in technique, these cinnamon rolls now stay just as fluffy and moist even after storing. It’s foolproof, easy to follow, and can be doubled or tripled if you’re baking for a crowd.

Cinnamon rolls have been around for centuries, believed to have originated in Sweden, where they’re known as kanelbullar. Unlike the rich, cream-cheese-frosted version we know today, Swedish cinnamon buns are often less sweet and topped with pearl sugar. Over time, they’ve become a beloved treat around the world — and this recipe is my take on the ultimate, indulgent version.

If you love these cinnamon rolls, don’t forget to try my Apple Crumble Muffins (another fall-perfect bake!), Soft & Fluffy Dinner Rolls (your new go-to for bread night), Roasted Sweet Potato Soup (comfort food in a bowl), and Biscoff White Chocolate Cookies (chewy cookies with gooey Biscoff and melty white chocolate chunks!).

What You Need To Make Cinnamon Rolls

For the dough

All-purpose flour: the base of the dough, giving structure and softness.
Milk: adds moisture and richness for a tender, fluffy texture.
Granulated sugar: lightly sweetens the dough and helps activate the yeast.
Instant yeast: the leavening agent that makes the dough rise.
Salt: balances sweetness and enhances flavor.
Egg: enriches the dough, adding softness and helping it rise better.
Unsalted butter: makes the rolls soft, tender, and rich.

For the cinnamon filling

Brown sugar: melts into the butter to create that gooey caramel-like swirl.
Unsalted butter: binds the filling together and keeps it moist.
Ground cinnamon: the star spice that brings warmth and coziness.

For the cream cheese frosting

Cream cheese: adds tanginess and creaminess to balance the sweetness.
Unsalted butter: makes the frosting smooth and rich.
Powdered sugar: sweetens and thickens the frosting.
Milk: adjusts consistency, making the frosting easy to spread.
Vanilla extract: enhances flavor with a sweet, aromatic note.

Substitutes

Flour: You can use bread flour for a slightly chewier texture.
Yeast: Swap instant yeast with active dry yeast (just dissolve it in warm milk for 5–10 minutes first).
Frosting: Replace cream cheese frosting with a simple powdered sugar glaze if preferred.
Filling: Add a pinch of nutmeg or cardamom for more depth, or sprinkle in chopped nuts/raisins for extra texture.

Equipment/Ingredients for This Recipe

Pro Tips

Don’t add extra flour to the dough, even if it feels sticky. A sticky dough = soft rolls!
Resting the filling in the fridge makes it easier to spread evenly.
Use dental floss (unflavored!), or a thread instead of a knife to cut neat, even rolls without squishing the dough.
Bake in the middle rack of your oven so the rolls cook evenly.
Spread frosting on warm rolls so it melts slightly into the swirls, and sets on the rolls as they cool.

How To Store Cinnamon Rolls

At room temperature: Store frosted rolls in an airtight container for up to 2 days.

In the fridge: Store for 4–5 days (rewarm before eating for the best texture).

Freezing: You can freeze unfrosted rolls once cooled. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, warm, and frost before serving.

FAQ’s

Can I make these overnight?

Yes! Prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. Let them sit at room temperature for 30–40 minutes before baking.

Do I have to use cream cheese frosting?

No, you can use a simple glaze of powdered sugar and milk, or even leave them plain if you prefer.

Can I use whole wheat flour?

You can replace up to half the flour with whole wheat, but note that the rolls will be a bit denser.

Why are my cinnamon rolls tough or dry?

Most likely too much flour was added or the rolls were overbaked. Stick to the exact method and your rolls will stay soft and fluffy.

Can I use nuts or raisins?

Absolutely! Sprinkle chopped pecans, walnuts, or raisins over the filling before rolling up the dough.

These cinnamon rolls are the epitome of fall baking: fluffy, gooey, and frosted with a luscious cream cheese topping. They’re easier to make than you think, and the results will make you wonder why you ever bought store-bought rolls. Bake a batch this season, and I promise, this will become your forever cinnamon roll recipe.

Check out my YouTube Channel for more delicious recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Fluffy Cinnamon Rolls

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 22

Resting time 1 30

Total Time 2 12

Course Breakfast, Dessert

Cuisine American, European

Servings 8 rolls

Calories 395 kcal

Equipment

Stand mixer with dough hook attachment or a large bowl if making by hand
Whisk
2 Medium-sized bowl
1 Small bowls
Kitchen towel
Spatula
Bench scrapper
Rolling Pin
Knife
Thread or dental floss
1 11×7-inch baking pan greased

Ingredients

For the Dough

270 g all-purpose flour (2 1/4 cups)
120 ml lukewarm milk (1/2 cup)
50 g granulated sugar (1/4 cup)
½ tbsp instant yeast
½ tsp salt
1 egg room temperature
36 g unsalted butter (2 1/2 tbsp) melted and cooled

For the Cinnamon Filling

113 g brown sugar (1/2 cup)
56 g unsalted butter (1/4 cup) melted and cooled
1 tbsp ground cinnamon

For the Cream Cheese Frosting

115 g cream cheese (4 oz) room temperature
20 g unsalted butter (1 1/2 tbsp) softened
50-70 g powdered sugar depending on sweetness preference
1/2 – 1 tbsp milk
½ tsp vanilla extract

Instructions

Make the Dough:

In the bowl of a stand mixer (or a large bowl), whisk together lukewarm milk, granulated sugar and instant yeast. Set aside for 3 minutes.
Add egg and melted butter, whisk to combine.
Add flour and salt. Knead using the dough hook (or by hand) for 5–7 minutes until smooth and slightly sticky.
Transfer dough to a floured surface, shape into a ball, and place in a greased bowl. Cover and let rise in a warm place for 1–1½ hours, until doubled in size.

Prepare the Filling:

Mix melted butter, brown sugar, and cinnamon in a bowl until combined. Refrigerate until ready to use (so it firms up).

Assemble the Rolls:

Punch down risen dough and roll into a rectangle (~30 x 20 cm / 12 x 8 in).
Spread filling evenly over the dough.
Roll tightly from the long side, trim the ends, then cut into 8 equal rolls (~4.5 cm / 1.7 in each) using a thread.
Place rolls in a greased 26 x 18 cm (11 x 7 in) baking pan. Cover and let rest for 30 minutes.

Bake:

Preheat oven to 170 °C (340 °F).
Bake rolls for 20–25 minutes, until golden brown. If tops brown too quickly, cover with foil and continue baking.

Make the Frosting:

Beat butter until smooth. Add cream cheese and mix until creamy.
Add powdered sugar and vanilla extract. Beat until smooth.
Check the consistency of the frosting, if you'd like it to be more runny ad a half-one tablespo (or one)on of milk and beat to combine.