The best cinnamon rolls recipe you’ll ever make, these sweet breakfast rolls are so good I could eat the entire pan myself. With a foolproof dough and homemade cinnamon roll icing, each roll delivers bakery-level results with a soft, fluffy texture and sweet, spiced flavor. Finished with candied walnuts, they’re perfect for holiday mornings, special occasion brunches, and even make for a fun dessert.

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Cinnamon rolls on a wire rack.

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Before I serve Beef Wellington for dinner, I start my Christmas morning with these yeast cinnamon rolls. With their slow rise and the smell of cinnamon filling the kitchen, these from-scratch rolls create a nostalgic feeling, reminding me of days spent baking with my grandma. Prepare a batch, and you’ll have your entire family hovering around the stove! They’re delicious on their own or as part of a breakfast spread alongside soft scrambled eggs or a classic French omelette.

Rich without being too heavy, sweet without being cloying, and perfectly balanced with a touch of salt, these are the kind of homemade cinnamon rolls you make when you want something truly special. Whether you’re baking them for a holiday morning or simply because you’re craving something indulgent, this recipe never disappoints. In fact, you’ll probably want to go ahead and make a double batch! 

Ingredients and Notes

See the recipe card below for the complete ingredient list and instructions.

Dough

  • Milk – I recommend using whole milk for the richest taste, but any regular or non-dairy milk can be used. Warm water will also work, but the flavor isn’t as strong. 
  • Active Dry Yeast – Make sure it’s fresh, or your dough won’t rise! I don’t recommend using instant yeast for this recipe.
  • Flour – All-purpose flour forms the base of the dough, providing structure while keeping the rolls soft and tender. Some people prefer to use bread flour for a soft dough, but it creates a chewier texture. 
  • Sugar – Granulated sugar feeds the yeast and adds a subtle sweetness to the dough. 
  • Salt – This balances the sweetness and helps strengthen the dough, making it easier to stretch and shape. 
  • Large Eggs – These add richness and structure. Let them come to room temperature for easy mixing. 
  • Unsalted Butter – This contributes to the flavor of the dough and helps create a smooth, elastic consistency. Substitute plant-based butter, if needed. 

Filling

  • Unsalted Butter – I like to create browned butter to add a rich, nutty flavor that sets this homemade cinnamon rolls recipe apart. 
  • Light Brown Sugar – This adds a sweet, caramel-like flavor and keeps the filling soft. 
  • Spices – Cinnamon, nutmeg, and salt add warmth and depth to the filling. 
  • Honey – This rounds out the sweetness. 
  • Egg – One egg helps emulsify the filling, creating a smooth, spreadable texture. 
  • Heavy Cream – Spooned over the rolls before baking, heavy cream seeps into the dough, adding flavor and keeping them soft and tender. 

Candied Walnuts

  • Walnut Pieces – These add crunch and a nutty taste that pairs well with the soft rolls. 
  • Light Brown Sugar – This melts and coats the nuts, creating the caramelized effect we want. 
  • Butter – I recommend unsalted butter, so you have better control over the flavor. 
  • Salt – This enhances the rest of the ingredients and balances the sweetness of the sugar.  

Cream Cheese Cinnamon Roll Frosting

  • Cream Cheese – Use full-fat, brick-style cream cheese for the base of the frosting. Look for plant-based cream cheese, if needed. 
  • Butter – This helps create a spreadable consistency without diluting the flavor of the frosting.
  • Vanilla – Use either vanilla extract or vanilla bean paste to add depth to the flavor. 
  • Powdered Sugar (Confectioner’s Sugar) – This sweetens the mixture, balancing the tang of the cream cheese. Do not use granulated sugar, or your frosting will be grainy. 
  • Lemon Juice – The acidity adds brightness, balancing the richness of the fats.
  • Heavy Cream and Milk – My secret ingredient for the best cinnamon rolls, this adds rich flavor and keeps the rolls soft from top to bottom. 
  • Salt – Just a pinch balances the flavor nicely. Again, I recommend unsalted butter, but salted butter will also work. 

How to Make the Best Homemade Cinnamon Roll Recipe 

1. Prepare the Dough

Nick DiGiovanni pouring warm milk into a bowl of dry yeast.
1. Activate the yeast. Combine the warm milk and yeast in the large bowl of a stand mixer, and let the mixture rest to bloom the yeast. It should bubble and froth! If not, the yeast is dead, and you’ll need to start over. 
Nick DiGiovanni combining wet and dry ingredients for cinnamon rolls in a stand mixer.
2. Combine ingredients. Whisk the dry ingredients in the bowl of a stand mixer. Then, whisk eggs into the yeast mixture. Using the stand mixer fitted with a dough hook, mix the dough on low, and add the milk mixture to the dry mix, creating a rough dough. 
Nick DiGiovanni adding butter to the bowl of a stand mixer.
3. Add butter. Once the ingredients are combined, increase the speed, and gradually add the softened butter cubes a few pieces at a time, mixing until fully absorbed. Stop, and scrape the sides of the bowl as needed. 
Nick DiGiovanni holding up cinnamon roll dough to reveal the window pane appearance.
4. Knead. Continue to knead the dough on medium speed or medium-high speed until it is smooth and passes the windowpane test, meaning that once stretched, the dough reveals light spots without breaking, like a window. 
A bowl of cinnamon roll dough punched down.
5. Rest and chill. Cover the dough in a lightly greased bowl, and let it rise at room temperature. This allows the gluten to rest, which is one of my top tricks for fluffy cinnamon rolls. Then, punch the dough, cover the bowl, and refrigerate it overnight. 

2. Make the Filling

Brown butter in a glass bowl, spics next to it.
6. Brown the butter. Cook the butter in a small saucepan over medium-low heat until it turns golden brown in color and has a nutty aroma. 
Nick DiGiovanni combining cinnamon roll filling ingredients in a bowl.
7. Combine. Pour the butter into the base of a stand mixer, followed by the brown sugar, spices, and honey. Let the cinnamon mixture cool at room temperature. 
Nick DiGiovanni removing a whisk attachment covered in cinnamon roll filling from a stand mixer.
8. Whisk. Add the egg, and whisk until the mixture has a thick, frosting-like consistency. 

3. Shape and Roll the Dough

Nick DiGiovanni using a rolling pin to roll out cinnamon roll dough.
9. Roll the dough. Use a rolling pin to roll the dough into a large rectangle on a lightly floured work surface. 
Nick DiGiovanni spreading cinnamon roll filling over cinnamon roll dough.
10. Layer. Spread the filling evenly over the surface, leaving a tiny margin around the edges. Transfer the dough to the freezer for 20 minutes to help it firm up. 
Nick DiGiovanni rolling raw cinnamon roll dough.
11. Roll. Working from the long side, roll the dough tightly. Then, freeze again, and trim the ends. 
Nick DiGiovanni slicing raw cinnamon roll dough into ten pieces.
12. Slice and proof. Use dental floss or a sharp knife to cut the roll into equal-sized pieces, and arrange them in a round baking dish, leaving space between each piece for a second rise. 
Nick DiGiovanni holding a round pan of proofed cinnamon roll dough.
13. Proof. Cover the cinnamon rolls with plastic wrap or a damp, clean kitchen towel, and let the dough rise at room temperature until the rolls have nearly doubled in size.

4. Bake

Nick DiGiovanni pouring heavy cream over cinnamon rolls in a round pan.
14. Bake. Pour heavy cream over each proofed roll, and bake on a sheet pan until they’re fluffy and lightly golden brown. 
Ten baked cinnamon rolls in a round cake pan.
15. Cool. Rest the rolls at room temperature before serving. This prevents the icing from sliding off! 

5. Make the Candied Nuts

Sugar, butter, and spices in a skillet.
16. Heat. Combine all the ingredients in a nonstick skillet, and heat over medium-low heat, stirring constantly until the sugar is melted, the nuts are completely coated, and the sugar is caramelized. 
Candied walnuts on a parchment paper-lined baking sheet.
17. Cool. Spread the nuts in an even layer on a parchment paper-lined baking sheet, and let them cool at room temperature. 

6. Prepare the Cream Cheese Icing and Serve

Nick DiGiovanni combining cream cheese frosting ingredients in a stand mixer.
18. Combine the ingredients. Beat the cream cheese and butter in a mixer. Then, add the powdered sugar, vanilla, lemon juice, and salt, and beat again to combine. 
Nick DiGiovanni pouring milk into the bowl of a stand mixer with cream cheese frosting.
19. Adjust the consistency. Add cream and milk as needed to achieve a thick, spreadable consistency. 
Nick DiGiovanni holding a cake pan of homemade cinnamon rolls topped with cream cheese frosting.
20. Serve. Drizzle or spoon the cream cheese frosting over the cooled cinnamon rolls, sprinkle the candied nuts on top, and enjoy! 

Nick’s Tips for Success

  • Use warm, not hot milk. Aim for around 90°F (32°C). Milk that’s too hot will kill the yeast, and milk that’s too cool won’t activate it properly.
  • Don’t skip blooming the yeast. If it doesn’t bubble, it’s crucial to start over. Otherwise, your rolls won’t rise. 
  • Add the butter gradually. Incorporating the butter a few pieces at a time helps the dough stay smooth and elastic instead of greasy or broken.
  • Don’t skip the overnight cold proof. Refrigerating the dough deepens flavor and makes it much easier to roll and shape cleanly.
  • Freeze briefly for cleaner slices. Chilling the roll of dough is technically optional, but it helps create tight, clean spirals. 
  • Bake to temperature, not just color. Use an instant thermometer to ensure the center of your cinnamon rolls reaches an internal temperature of 185-190°F (85-88°C). This eliminates any guesswork and ensures the rolls are fully baked without drying out.
  • Cover with foil. If the tops of the cinnamon rolls begin to brown too quickly in the oven, tent the pan with aluminum foil, and continue to bake until the centers of the rolls are fully cooked. 
A batch of homemade cinnamon rolls on a wooden cutting board.
4.80 from 10 votes

Cinnamon Rolls Recipe

These bakery-style cinnamon rolls are soft, fluffy, and layered with a rich brown butter cinnamon filling, then finished with tangy cream cheese frosting and crunchy candied walnuts. The dough is slow-risen for maximum flavor and tenderness, and a pour of heavy cream before baking keeps every roll irresistibly pillowy. They're perfect for holiday mornings, special brunches, or anytime you want a truly special homemade treat!
Servings: 10 servings
Cinnamon rolls on a wire rack.
Prep Time: 45 minutes
Cook Time: 30 minutes
Inactive Time (rising, chilling, proofing): 14 hours
Total Time: 15 hours 15 minutes
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Equipment

  • 1 Stand Mixer with Dough Hook and Whisk Attachment
  • 1 Medium Mixing Bowl
  • 1 Small Saucepan
  • 1 Rolling Pin
  • 1 Bench Scraper or Sharp Knife
  • Dental Floss (optional)
  • 1 (10-inch / 25 centimeter) Round Metal Baking Pan
  • Parchment Paper
  • 1 Sheet Pan
  • 1 Nonstick Skillet
  • 1 Instant-Read Thermometer
  • Plastic Wrap or Clean Kitchen Towel

Ingredients 

For the Dough

  • 1 ounce (29½ milliliter) whole milk, heated to 90°F (32°C)
  • 3 gram (0.1 ounce) active dry yeast
  • 280 gram (2¼ cup) all-purpose flour
  • 25 gram (2 tablespoon) sugar
  • 3 gram (½ teaspoon) Diamond Crystal kosher salt
  • 3 (10½ ounce / 300 gram ) large egg, room temperature
  • 1 (4 ounce) stick unsalted butter, cut into 8 pieces, room temperature

For the Filling/ Schmear

  • 1 (4 ounce) unsalted butter
  • 1/2 cup (91 gram) light brown sugar
  • pinch of kosher salt
  • 3 tablespoon (23 gram) ground cinnamon
  • ¼ teaspoon (~1 gram) nutmeg
  • 1 tablespoon (19 gram) honey
  • 1 (1¾ ounce / 50 gram) large egg
  • 10 tablespoons (150 milliliter) heavy cream , one tablespoon per roll

For the candied walnuts

  • 1 cup (115-125 gram) walnut pieces
  • ¼ cup (200-220 gram) light brown sugar
  • 1 tablespoon (14 gram) butter
  • 1 teaspoon (5-6 gram) salt

For the Frosting

  • 8 ounce (226 gram) cream cheese
  • 4 ounce (113 gram) butter
  • 3 ounce (85 gram / ¾ cup) powdered sugar
  • 1 teaspoon (~4⅓ gram) vanilla extract or paste
  • 2 teaspoon (10 milliliter) lemon juice
  • salt, to taste
  • 2 ounce (60 milliliter) heavy cream
  • 2 ½ ounce (75 milliliter) milk

Instructions 

For the Dough

  • In a medium bowl, add the warm milk and yeast. Let the mixture sit for ten minutes to bloom the yeast. If the yeast doesn’t bubble and froth, it's dead. Start over.
    1 ounce whole milk, 3 gram active dry yeast
  • In the base of a stand mixer bowl, whisk together flour, sugar, and salt.
    280 gram all-purpose flour, 25 gram sugar, 3 gram Diamond Crystal kosher salt
  • After the yeast has bloomed, gently whisk eggs into the milk/yeast mixture.
    3 large egg
  • Fit the stand mixer with a dough hook, and begin mixing on low. Add the egg/milk mixture to the dry mix, and bring it into a rough dough.
  • Once the dough is cohesive, increase the speed and gradually incorporate the butter cubes, a few pieces at a time, mixing until fully absorbed. The dough should be smooth, elastic, and somewhat tacky (but manageable).
    1 stick unsalted butter
  • Knead on medium-high (speed six) for eight to ten minutes until the windowpane forms.
  • Transfer the dough to a lightly greased bowl, cover, and let rise for about one and a half hours at room temperature until the dough is one and a half times the original size.
  • Punch down the dough, cover it tightly, and refrigerate overnight (eight to twelve hours). This cold proof deepens flavor and makes handling easier.

For the Filling

  • In a small saucepan, add butter and cook on medium-low until milk solids have fallen to the bottom and milk solids are golden brown and toasted, about five to ten minutes.
    1 unsalted butter
  • Pour the butter into the base of a stand mixer and add brown sugar, salt, cinnamon, nutmeg, and honey. Let the mixture cool until the butter has solidified to room temperature.
    1/2 cup light brown sugar, pinch of kosher salt, 3 tablespoon ground cinnamon, ¼ teaspoon nutmeg, 1 tablespoon honey
  • Using the whisk attachment, whip the butter mixture until doubled in size and light in color.
  • Add in the egg, and continue to whisk until the mixture is the consistency of frosting.
    1 large egg

For the Shaping and Rolling

  • Remove dough from the fridge. On a floured surface, roll to about a 16-inch × 16-inch (40.64-centimeter x 40.64-centimeter) square.
  • Spread the smear evenly over the entire surface, leaving a tiny margin (about half to one centimeter) on the edges of the dough. Freeze for 20 minutes. (Freezing will make the dough stiff and leave a cleaner spiral. You can skip this step if you’re in a hurry.)
  • Remove the dough from the freezer, and roll it tightly from the long side into a log. Freeze again for 20 minutes.
  • Remove the dough from the freezer, and trim the ends as needed.
  • Using dental floss or a sharp knife, cut the dough into ten equal rolls.
  • Grease a ten-inch (25.4 centimeter) round metal pan and line the bottom with a parchment round. Arrange the rolls in the pan, leaving space between each piece.
  • Cover the dough loosely using plastic wrap or a damp towel. Let the dough proof at room temperature for ~45-60 minutes or until it is puffy and nearly doubled in size.

Bake

  • Preheat the oven to 350°F (175°C)
  • Pour one tablespoon of heavy cream over each proofed roll.
    10 tablespoons heavy cream
  • Place the cinnamon roll pan on a sheet pan. This will catch any overflow of the giant cinnamon rolls!
  • Bake 25-30 minutes until golden and cooked through. The center of the rolls should reach ~185-190°F (85-88°C).
  • Let the pan rest for about 30 minutes before glazing.

Make the Nuts

  • Add all the ingredients to a small nonstick skillet
    1 cup walnut pieces, ¼ cup light brown sugar, 1 tablespoon butter, 1 teaspoon salt
  • Heat on medium-low heat, and cook the walnuts while stirring constantly until the sugar is melted and coats the walnuts evenly and the sugar is caramelized, about five to six minutes.
  • Spread the nuts on a ¼ sheet tray lined with parchment to cool at room temperature until ready to use.

Make the Glaze/Frosting

  • In a mixer, beat cream cheese and butter until silky.
    8 ounce cream cheese, 4 ounce butter
  • Add the powdered sugar, vanilla, lemon juice, and salt.
    3 ounce powdered sugar, 1 teaspoon vanilla extract or paste, 2 teaspoon lemon juice, salt
  • Add cream and milk, as needed, to get a thick but spreadable glaze (you want enough body so it sets but also seeps slightly).
    2 ounce heavy cream, 2 ½ ounce milk
  • Spread the glaze over the rolls, sprinkle the candied nuts on top, and enjoy.

Video

YouTube video

Notes

*I don’t recommend doubling the ingredients for this recipe. 
Storage: Cinnamon rolls are best enjoyed the day they’re baked. Store fully cooled leftovers tightly covered at room temperature for up to one day, or refrigerate for up to four days. For the best results, reheat individual rolls in the microwave for 15-20 seconds, or warm the entire pan loosely covered in a 300°F (150°C) oven until heated through.
 
 

Nutrition

Serving: 1serving, Calories: 703kcal, Carbohydrates: 57g, Protein: 10g, Fat: 54g, Saturated Fat: 29g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 198mg, Sodium: 620mg, Potassium: 220mg, Fiber: 3g, Sugar: 23g, Vitamin A: 1625IU, Vitamin C: 1mg, Calcium: 122mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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FAQs

Why aren’t my cinnamon rolls rising? 

There are a few common reasons this can happen. First, check your yeast. If it doesn’t foam and bubble when bloomed, it’s no longer active and should be replaced. Temperature also matters. Milk that’s too hot can kill yeast, while milk that’s too cool won’t activate it properly. Finally, be patient with proofing. Cooler kitchens can slow the rise. So, give the dough extra time, or move it to a slightly warmer spot.

Why did my cinnamon rolls turn out dry and tough?

Dry cinnamon rolls are usually the result of too much flour, over-kneading, or over-baking. The dough should be slightly tacky but manageable. Adding too much flour during mixing or rolling can lead to a dense texture. Baking too long will also dry them out. To prevent this, use an instant-read thermometer, and pull the rolls from the oven when they reach about 185-190°F (85-88°C). Pouring heavy cream over the rolls before baking also helps keep them soft and tender.

Can I make yeast cinnamon rolls ahead of time?

Yes! This recipe is designed for make-ahead baking. After the first rise, the dough can be stored in the refrigerator overnight to develop flavor and make shaping easier the next morning. You can also shape the rolls, cover them tightly, and store them in the fridge for up to 24 hours. When ready to bake, let them come to room temperature and finish proofing before baking as directed.

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4.80 from 10 votes

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13 Comments

  1. Eliel Manzano-Matias says:

    5 stars
    It’s good