There's nothing quite like waking up to delicious Homemade Cinnamon Rolls on Christmas morning! The fragrant aromas that fill your home while they bake are downright irresistible!
During the week, I stick to quick and easy breakfast food like my 3 Ingredient Biscuits and my Moist Blueberry Muffins. But, on the weekends and holiday mornings, I make these yummy cinnamon swirls all from scratch.
Trust me, this is the best cinnamon roll recipe you will ever make! Using only simple ingredients you probably already have in your kitchen, there's no need to make an extra trip to the grocery store.
In this recipe, the yeast gives a fluffy rise to the dough, while buttermilk adds a rich flavor and softens the texture. The tasty, carmelized filling consists of butter, brown sugar, and cinnamon. Tangy cream cheese frosting is spread on top while the rolls are still warm for extra ooey-gooey goodness. Yum!
By using instant (fast-acting) yeast, these easy cinnamon rolls rise in half the time as traditional ones do.
Searching for more holiday breakfast food? Be sure to save some mashed potatoes from your big Thanksgiving and Christmas day meals to make my fluffy Leftover Mashed Potato Pancakes the next morning! They're so quick and easy to make; especially when you're worn out from all the cooking you did the day before!
What are Cinnamon Rolls?
Basically, they are sweet rolls filled with a buttery cinnamon filling and topped with cream cheese frosting or a simple sugar glaze.
These delicious sweet treats are thought to have originated in Sweden and are also known as cinnamon buns, cinnamon swirls, and cinnamon snails.
Are they considered breakfast or dessert? Good question! Here in the United States, we eat them for both breakfast and dessert. (Unless you're like my family; we could eat them all day long!)
Why You'll Love Them
My kids look forward to eating breakfast on the weekends because they know they get to help make and eat the best cinnamon rolls! My family LOVES this recipe and here are a few reasons why you will also.
- Soft and fluffy
- Rise in half the traditional time
- Simple, basic ingredients
- Delicious, buttery cinnamon filling
- Quick bake time
- Rich and tangy cream cheese frosting
- Can be made ahead of time
- 100% kid approved!
Ingredients for this Recipe
This recipe uses simple ingredients you probably already have on hand or can easily find at your local grocery store. (For measurements, please scroll down to the recipe card below.)
For the Dough
- Flour - Only all-purpose flour has been tested for this recipe. If you've successfully used another kind, please let me know so I can add it to this post.
- Buttermilk - Y'all probably know by now how much I love buttermilk! It adds a rich, tangy flavor and softens the texture of the rolls.
- Butter - for a soft texture and delicious flavor
- Egg - adds structure to the rolls
- Sugar - for sweetness and helps feed the yeast
- Yeast - For a quicker rise, be sure to use fast-acting (instant) yeast instead of active dry yeast. Also, make sure you follow the recipe instructions for activating the yeast to make sure it's still good.
- Vanilla extract - Use "pure" vanilla extract for the best flavor, since imitation tends to have a chemical taste to it.
- Salt - to balance out the sweetness
3 Ingredient Filling
- Butter - The butter needs to be extra soft (but not melted) in order to be easily spread over the soft dough. Start by allowing the butter to soften at room temperature and then stir it with a spoon until smooth. If still lumpy, microwave for 10-second increments until it becomes smooth and lump-free when stirred. Be careful not to melt the butter or it could absorb into the dough or cause the filling to run into the bottom of the dish while baking.
- Brown sugar - adds a rich, gooey sweetness to the filling and caramelized bottom to the rolls
- Cinnamon - The star of the show! The amount can be adjusted to your preferred taste.
Cream Cheese Frosting
- Cream cheese - Make sure the cream cheese is softened at room temperature before using it. This helps prevent lumps in your frosting.
- Butter - unsalted and softened to room temperature. You can use salted butter instead, if you'd like, to lessen the sweetness of the frosting.
- Pure vanilla extract - for a delicious vanilla flavor. Be sure it says "pure" on the bottle since imitation vanilla can have a chemical taste to it.
How to Make the Best Cinnamon Rolls
Here are the steps and process images for how to make this recipe. (More detailed instructions are in the recipe card below.)
- Start by adding the buttermilk, sugar, and butter pads into a microwave-safe bowl.
- Microwave on high for 1 minute. Stir and let cool until the temperature reaches 105-110°F. (The butter will continue to melt as the mixture cools.)
- Pour into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast on top and gently stir. Let sit for 10 minutes or until foamy. (Activating the yeast is a very important step since it ensures your yeast is still good.)
- Set the mixer to medium-low speed and mix in the egg (beaten) and salt. Slowly add the flour (1 cup at a time) until the dough comes together and starts to pull away from the sides of the mixing bowl. (The dough should feel tacky to the touch but not stick to your fingers.)
- Allow the mixer to knead the dough on medium-low speed for 3 more minutes or knead by hand for 8 minutes. (If kneading by hand, use a bench scraper so that minimal extra flour is used.) Transfer the dough to a greased bowl and cover it with plastic wrap or a damp kitchen towel. Let rise in a warm place for 30 minutes.
- Gently punch the dough down and turn it out onto a lightly floured surface. With a floured rolling pin, roll the dough out into a 16x10-inch rectangle.
- Using a spoon or a spatula, spread the softened butter on top of the dough. (The butter should be extra soft.)
- Stir the brown sugar and cinnamon together, then sprinkle over the butter.
- Tightly roll up the dough lengthwise into a 16-inch long log.
- Using a sharp serrated knife or dental floss, slice the log into 12 even rolls. (The dental floss works best for getting a nice clean cut and perfectly shaped cinnamon swirls.)
- Place the rolls evenly spaced apart into a greased 9-x13-inch baking dish. (Don't use a smaller baking dish since the center of the swirls can pop out while baking. This happens because there isn't enough room for them to spread.)
- Cover the baking dish with plastic wrap and let the rolls rise for 30 to 60 minutes or until doubled in size.
- Preheat the oven to 350°F. Place the baking dish on the center oven rack and bake for 20-22 minutes until the rolls are just lightly browned. (Be careful not to overbake or the rolls could turn out tough and dry.)
- While the rolls are baking, make your cream cheese frosting using either an electric handheld mixer or a stand mixer fitted with a paddle attachment. Mix just until smooth, creamy, and lump-free.
- Spread the frosting over the rolls while they are still warm. Serve them right away and enjoy!
Make Ahead Instructions
Let's be honest, making cinnamon rolls from scratch is a time-consuming task for a meal that's to be eaten first thing in the morning. Making part of this recipe ahead of time will ensure breakfast is worry-free and ready on time. Here are 2 options for making this recipe in advance:
Overnight
After cutting the cinnamon rolls, place them into a greased baking dish, cover with plastic wrap, and let them rise in the refrigerator overnight.
An hour before you're ready to bake, place them on the counter to warm up to room temperature (this usually takes 45 to 60 minutes). Bake as directed in the recipe card below.
Freezer
After cutting the rolls and before the final rise, place them on a greased baking sheet and freeze for 1 hour. Then, place the rolls into a freezer bag or airtight container and store them in the freezer for up to 3 months.
When you're ready to eat them, place the frozen rolls into a greased 9x13-inch baking dish, cover with plastic wrap, and allow them to thaw and rise at room temperature for 4-5 hours or until doubled in size. Bake as directed in the recipe card below.
Frosting
The cream cheese frosting can also be made ahead of time. Place it in an airtight container and store in the refrigerator for up to 5 days or in the freezer for up to 3 months. When ready to use, bring to room temperature and re-whip until smooth.
Substitutions
- Milk - While buttermilk gives the dough a rich and tangy flavor, you can substitute it for whole milk if you'd like.
- Butter - This recipe calls for unsalted butter; however, I have used salted butter for the dough, filling, and frosting without any other changes and the rolls were still absolutely delicious!
- Frosting - Cream cheese frosting is my favorite, but I don't always have cream cheese on hand. If this is the case for you too, here is a simple sugar glaze you can make instead:
- In a medium bowl, add 2 cups powdered sugar (sifted), ½ teaspoon pure vanilla extract, and ¼ cup whole milk.
- Whisk until smooth and then drizzle over the warm cinnamon rolls.
Recommended Equipment and Baking Tools
- Electric mixer - I prefer to use an electric stand mixer fitted with a dough hook attachment for making the dough. Don't worry if you don't have a stand mixer; you can also knead the dough by hand. It will take longer but will be just as good. (If kneading by hand, use a bench scraper so minimal extra flour is used.)
- Rolling pin - for rolling out the dough. Sometimes shaping the dough into a sized rectangle is complicated and simply using your fingers instead makes it much easier.
- Serrated knife - After rolling the dough into a log, you will need to use a sharp serrated knife to cut the cinnamon rolls. Dental floss is also a good option. It makes a nice clean cut and perfectly shaped cinnamon swirls.
- 9x13-inch baking dish - If you make 12 cinnamon rolls, like this recipe calls for, you will need to use a 9x13-inch baking dish. Using a smaller one can cause the centers of the cinnamon swirls to pop out while baking.
Storage
Store leftover, freshly baked cinnamon rolls in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 5 days.
To rewarm, simply cover with a damp paper towel and microwave for 10 to 20-second increments, until warmed all the way through.
Pro Tips
- Yeast - For a quicker rise, make sure you use instant (fast-acting) yeast. If you only have active dry yeast, add 30 minutes to your first rise. Also, make sure you activate the yeast according to the recipe. This will allow you to know if your yeast is still good. If it foams up, it's alive and well; if it doesn't, then it's dead and you need to start over with new yeast.
- Soften the butter - For the filling, make sure the butter is extra soft (but not melted) in order to be easily spread over the soft dough. Start by allowing the butter to soften at room temperature and then stir it with a spoon until smooth. If still lumpy, microwave for 10-second increments until it becomes smooth and lump-free when stirred. Be careful not to melt the butter or it could absorb into the dough or cause the filling to run out into the bottom of the dish while baking.
- Cutting them - After rolling the dough into a log, use dental floss to cut the rolls into clean, perfectly shaped cinnamon swirls. No dental floss? No worries! A sharp serrated knife can be used as well.
- Don't overcrowd - Placing the cinnamon rolls too close together or baking them in a pan that's too small will cause the middle of the rolls to pop out while baking. If this happens, simply take an oven mitt and gently press the centers back down while the rolls are still warm.
- Don't overbake - If you have a hard time knowing when the rolls are done baking, use a food thermometer. When the internal temperature of a center roll reaches 190°F, they are done. Overbaking them can cause the rolls to become tough and dry.
Other Recipes You'll Love!
- Easy Homemade Biscuits
- The Best Dinner Rolls
- Leftover Mashed Potato Pancakes
- Moist Blueberry Muffins
- Easy-Peel Hard Boiled Eggs
- Homemade Butter Bread
- Honey Wheat Bread
- Easy Pizza Dough
If you're a bread-lover like me, you'll want to check out all of my delicious bread recipes!
SIGN-UP for my NEWSLETTER and FOLLOW ME on FACEBOOK, PINTEREST, YOUTUBE, and INSTAGRAM for more delicious, down-home recipes!
Be sure to check out my how-to video in the recipe card below!
Homemade Cinnamon Rolls
Recommended Equipment
- Sharp Serrated Knife or dental floss
Ingredients
For the Dough
- ¾ cup buttermilk
- ¼ cup granulated sugar
- ¼ cup unsalted butter (cut into thin pads; ¼ cup = ½ stick of butter)
- 2 ¼ teaspoons (1 packet) instant (fast-acting) yeast
- 1 egg (beaten)
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 ¾ cups all-purpose flour
For the Filling
- ½ cup unsalted butter (softened to room temperature; ½ cup = 1 stick of butter)
- ¾ cup brown sugar
- 1 Tablespoon ground cinnamon
For the Cream Cheese Frosting
- 4 ounces block cream cheese (softened to room temperature)
- ¼ cup unsalted butter (softened to room temperature; ¼ cup = ½ stick of butter)
- ½ teaspoon pure vanilla extract
- 1 ½ cups confectioners' powdered sugar (sifted)
Instructions
Make the Dough
- Add buttermilk, sugar, and butter pads to a microwave-safe bowl. Microwave on high for 1 minute. Stir and let cool until temperature reaches 105-110°F. (It's okay if butter hasn't completely melted.)
- Pour the milk mixture into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast on top and gently stir. Let sit for 10 minutes or until foamy. (If yeast doesn't foam, it's not good; start over with new yeast.)
- Set the mixer to medium-low speed and add the egg (beaten) and salt. Slowly mix in only 2 cups of flour (1 cup at a time). Add the remaining ½ cup of flour (1 tablespoon at a time) just until the dough pulls away from the sides of the mixing bowl and feels tacky to the touch but doesn't stick to your fingers.
- Allow mixer to knead the dough on medium-low speed for 3 more minutes or knead by hand for 8 minutes. (If kneading by hand, use a bench scraper so minimal extra flour is used.) Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 30 minutes.
Prepare the Filling
- Place softened butter in a small bowl and stir with a spoon until smooth and spreadable. (If still lumpy, microwave for 5-second increments until smooth and lump-free when stirred; be careful not to melt it.)
- In another small bowl, stir brown sugar and cinnamon together.
Assemble the Cinnamon Rolls
- Grease a 9x13-inch baking dish.
- Gently punch the dough down and turn out onto a lightly floured surface. With a floured rolling pin, roll the dough out into a 16x10-inch rectangle.
- Using a spoon or a spatula, spread the softened butter over the dough. Then, evenly sprinkle the sugar/cinnamon mixture on top of the butter, leaving a ½-inch border around the dough edges for sealing.
- Tightly roll up the dough lengthwise into a 16-inch long log, pinching the end edge closed. Place the log seam-side down and cut off about half an inch from both ends and dispose (there is usually no filling in this part). Using a sharp serrated knife or dental floss, slice the log into 12 equal rolls. Place them evenly spaced apart into a 9-x13-inch baking dish.
- Cover with plastic wrap and let rise for 30 to 60 minutes or until doubled in size.
Bake the Cinnamon Rolls
- Preheat the oven to 350°F and place the baking dish on the center oven rack. Bake for 18-22 minutes, until the rolls are just lightly browned. (You can use a food thermometer to check for doneness. When the internal temperature of a center roll reads 190°F, they are done. Be careful not to overbake or the rolls may turn out tough and dry.)
Make the Frosting
- Place softened cream cheese and butter into a large mixing bowl. Using either a stand mixer fitted with a paddle attachment or an electric handheld mixer, cream them together on medium-high until smooth, creamy, and lump-free (about 2 minutes).
- Mix in the vanilla extract, until incorporated.
- On low speed, slowly mix in the powdered sugar until completely combined, scraping down the sides of the bowl as needed. Then, turn the mixer on medium-high and beat for 2 more minutes, until smooth and fluffy.
- Spread over the warm cinnamon rolls and serve right away. Enjoy!
Notes
Storage
Store leftover, freshly baked cinnamon rolls in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. To rewarm, simply cover with a damp paper towel and microwave for 10 to 20-second increments, until warmed all the way through.Make Ahead
Overnight
After cutting the cinnamon rolls, place them into a greased baking dish, cover with plastic wrap, and let them rise in the refrigerator overnight. An hour before you're ready to bake, place them on the counter to warm up to room temperature. Bake as directed.Freezer
After cutting them and before the final rise, place cinnamon rolls on a greased baking sheet and freeze for 1 hour. Then, place into a freezer bag or airtight container and store in the freezer for up to 3 months. When ready to eat, place frozen cinnamon rolls into a greased 9x13-inch baking dish, cover with plastic wrap, and allow to thaw and rise for 4-5 hours or until doubled in size. Bake as directed.Frosting
The cream cheese frosting can also be made ahead of time. Place it in an airtight container and store in the refrigerator for up to 5 days or in the freezer for up to 3 months. When ready to use, bring to room temperature and re-whip until smooth.VIDEO
Nutrition
*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.
FAQ About This Recipe:
Not much! The dough is the same; however, cinnamon buns are flipped upside down after baking so that all the gooey filling that carmelized in the bottom of the pan becomes the topping. Cinnamon buns also have nuts added on top (usually pecans or walnuts). On the other hand, cinnamon rolls are topped with a cream cheese frosting or a simple sugar glaze.
They have a deliciously gooey filling consisting of butter, brown sugar, and cinnamon that caramelizes while baking.
Adding too much flour to the dough and overbaking the rolls can make them tough and dry. If kneading the dough by hand, be sure to use a bench scraper so that minimal flour is used. Make sure you pull them from the oven when they are just starting to brown.
The key to keeping them soft and moist is to store the rolls in an airtight container or sealable plastic bag right after they cool.
Christi
My family LOVES these cinnamon rolls! We make them time and time again, mostly on the weekends. I love that you can make part of the recipe ahead of time and not have to wake up super early and rush to get it all done! One of my all-time favorite breakfast recipes!
Ranch Style Kitchen
Thank you so much! I'm so glad you're family loves this recipe as much as mine does! Thanks for sharing!
Thadius
Made a double batch some for my wife, and 24 for guys at work. That afternoon one one was left. I think they loved them. My wife said she never had any so good.
Eli
Christi
Wow, I'm so glad to hear that! Thank you for trying my recipe!
Beau
Those look very tasty!
Christi
Thank you so much! Let me know if you try them and how you like them.
Jerrol
These taste better than the bakery in my town !
Christi
Awesome! I'm so glad to hear that! Thank you so much for reviewing this recipe!