The BEST Homemade Cinnamon Rolls

The BEST Homemade Cinnamon Roll recipe has been discovered, and I am sharing it with you today. This is a family favorite recipe, that has won awards, and my heart. You are going to go crazy for these. They are so simple, and so delicious.

Any time we’re traveling, I always end up at the airport with a fresh Cinnabon cinnamon roll. I just can’t help it.

They are just so soft, full of flavor, smell so good, and taste even more amazing.

We have a few different cinnamon roll recipes on our site (like our Homemade Apple Cinnamon Rolls or Cake Mix Cinnamon Rolls), but I tweaked them to be a bit more cinnabony.

They were a HUGE hit and we will be making them again and again.

Another simple homemade bread recipe: EASY Homemade French Bread (it makes 2 loaves and is fool proof!)


how to make the BEST homemade cinnamon rolls

Step 1: Mix yeast, sugar, eggs, milk, butter and salt together in a large bowl, all at once.

I did this with a wooden spoon, but you could also use a whisk, or a kitchen mixer, with a dough handle attached.

For this step,  still recommend just using a spoon or whisk to combine the ingredients.

Step 2: Add 4 cups of all-purpose flour. Mix well with a spoon. Get all the ingredients to evenly combine.

Step 3: Cover the bowl with plastic wrap and allow dough to rise 4-6 hours on counter or overnight in the refrigerator. The cooling in the refrigerator, allows the sugars to take on more fats, leaving your cinnamon rolls, tasting a little sweeter.

Step 4: Remove from the fridge after a few hours. Do not knead the dough, but roll out dough into a long, thin rectangle on a lightly floured surface.

Step 5: Spread on softened butter. I did this with a basting brush, but you could also use a knife.

Step 6: Mix together brown sugar and cinnamon, and spread evenly over the dough.

Step 7: Tightly roll into a jellyroll shape, starting at the long end of the dough.

Step 8: Use a string or floss to cut dough into 1-inch pieces and place into a greased 9×13-inch baking pan (I placed 15 rolls in a 9×13-inch pan so the rolls were touching).

I find that when the rolls touch, the outsides of each roll don’t get as golden or crunchy, so I recommend that you allow the rolls to touch.

Step 9: Cover and let raise an additional 30 minutes.

Step 10: Preheat oven to 375 degrees F and bake for 20-25 minutes or until golden brown.

Step 11: Prepare the frosting by combining the  cream cheese, powdered sugar, vanilla, butter, salt, and milk.

I used a hand mixer to make smooth, but you could also use a whisk.

Step 12: Spread the mixture over the cinnamon rolls.

You can do this when they are warm or cooled. I like to spread mine on when they are warm, because the frosting melts into the roll, making it more flavorful and moist, throughout.

can i use yeast packets instead of a jar?

You most definitely could. We recommend using two packets to get the 1 Tablespoon measured out.

We recommend using active dry yeast.

You can find the yeast on the baking aisle at the grocery store, near the flour and baking soda.

do these freeze well?

These Cinnamon Rolls freeze fairly well. They of course are best served fresh, but you can easily freeze them.

Make and bake them according to recipe’s directions. Then freeze them in an airtight container, or wrapped in multiple layers of saran wrap.

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Serves: 15

The BEST Homemade Cinnamon Rolls

5 hrPrep Time

20 minCook Time

5 hr, 20 Total Time

Save RecipeSave Recipe


  • 1 Tablespoon active dry yeast
  • 1/2 cup sugar
  • 3 eggs (beaten)
  • 1 cup milk (lukewarm)
  • 1/2 cup butter (melted)
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour
  • Filling:
  • 1/4 cup butter (softened to room temp)
  • 3/4 cup brown sugar
  • 2 Tablespoons cinnamon
  • Frosting:
  • 4 ounces cream cheese, (softened)
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter (melted)
  • Pinch salt
  • 2 Tablespoons milk


  1. Mix yeast, sugar, eggs, milk, butter and salt together in a large bowl, all at once.
  2. Add 4 cups of all-purpose flour. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours on counter or overnight in the refrigerator.
  3. Do not knead the dough.
  4. Roll out dough into a long, thin rectangle on a lightly floured surface.
  5. Spread on softened butter.
  6. Mix together brown sugar and cinnamon, and spread evenly over the dough.
  7. Tightly roll into a jellyroll shape, starting at the long end of the dough.
  8. Use a string or floss to cut dough into 1-inch pieces and place into a greased 9x13-inch baking pan (I placed 15 rolls in a 9x13-inch pan so the rolls were touching).
  9. Cover and let raise an additional 30 minutes.
  10. Preheat oven to 375 degrees F and bake for 20-25 minutes or until golden brown.
  11. In a bowl, mix together frosting ingredients and spread over baked rolls.



5573 cal


195 g


894 g


85 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Comment on this Recipe

72 Responses to “The BEST Homemade Cinnamon Rolls”

  1. Tammy Appleton
    I have never made Cinnamon Rolls from scratch but THIS recipe makes me WANT TO! I think I will be trying these this weekend! I just need to make sure that I pass them out because I'm pretty sure I could eat them all! LOL Do you think these would freeze well once baked? Just in case I want to keep a few back for...guests! Yes, that's it! guests!!! I have been a fan of you Sisters for a LONG time! Keep up the great work! Merry Christmas to all of you and your families.
  2. Jennifer Harris
    I have a question about adding the salt. Crash VanBuren mentions in the comment section not to mix the salt with the yeast, milk, sugar & butter mixture in the beginning - although the recipe states to mix it all together. When would you add the salt or will it turn out okay if it is mixed in the beginning with the yeast? Also, should the temp, of the milk be at room temp. or right out of the fridge (or does it matter)? Thanks for sharing this wonderful recipe and I look forward to hearing back from you!
  3. Hello! An important question was asked about the yeast. The question was that the recipe asks for 1 tablespoon of yeast which equals 3 teaspoons. You said you can use two packets, but that equals to about 5 teaspoons. So the question is; does that matter that 2 packets is more? I am waiting on the response so I can make these delicious looking cinnamon rolls. Would so appreciate it if you could answer this question. Thank you
  4. This went... terribly for me :( I took the dough out of the fridge, it has risen beautifully BUT! it was way too sticky. It got stuck to the bowl and I had to tear it to take it out. When I tried to spread the butter, it got stuck on the pallet knife. Then, when it came time to roll it, it got stuck to the counter beyond any hope of fixing it. I liberally floured the counter, the rolling pin, my hands, everything. How do I stop it from sticking to everything?
  5. Sara paluck
    Never had any luck making cinnamon rolls always either no rise don't taste or something else. They are intimidating. Thanks to your recipe, it was easy to follow and the video helped. Love visual aids. Thanks for making me a believer in good easy cinnamon rolls
    • A number of things can contribute to your dough not rising. Here is a link that you might want to check about issues. Sometimes it can be your yeast.
  6. I desperately want to make these for my son that’s visiting tomorrow. Our stores are all out of any kind of yeast!!! I went to 6 different stores 😣 I see on Pinterest I can use lemon juice and baking soda..and tips if I have to do that? Thank you!!
  7. Stephanie
    These were an absolute disaster for me. The dough stuck to everything, I couldn’t roll it, it stuck to itself and kept tearing. I literally sprinkled flour all over everything. They look horrible and were super disappointing. I used enough flour in the recipe too, so I’m not sure how to trouble shoot this? I have friends making this recipe and loving them, so I want to make this work!
  8. Shannon
    I made these exactly as recipe stated with a brand new jar of active dry yeast, and they didn't rise. As I went to roll them, they were ridiculously sticky so I wound up with a pan of dough not looking much like cinnamon rolls, I baked them anyway and they rose in the oven and taste fine. I am, however, curious as to why they didn't rise. Also, where is the video link for these?
    • I'm not sure what you are doing wrong. We haven't had a problem with these. Here are some tips to help you when your dough doesn't rise: Not all of our recipes have a video yet. We have thousands of recipes out there. We are producing new videos every week. Someday we'll have one for our cinnamon rolls.
  9. Kristina
    Made these yesterday. They turned out good but not very sweet. Next time I might add white sugar to the filling perhaps. I did use almond milk instead of milk so perhaps that made them less sweet, I’m not sure. I also used only one packet of instant yeast and it worked fine.
  10. Marian
    I was skeptical when the dough was really sticky when I put it in the fridge. When I pulled it out the next morning it looked like it had not risen at all. But I rolled it out onto a HEAVILY floured countertop. With dough cold and the flour they did not stick. I rubbed the softened butter onto the dough with my hands. There was a LOT of extra sugar filling going all over the place... next time I might go with 1/2 cup brown sugar and 1 T cinnamon. I ended up getting 15 plus 8 extra that I put in a pie plate. I baked them for 20 minutes...the smaller ones in the tin I could have baked 4 minutes less and the others were perfect. Some mentioned they weren't very sweet, but once you add the frosting they are the perfect sweetness. If you are expecting them to double in size, that didnt happen for me, they rose maybe 25% after 30 minutes, and another 25% in the oven.
  11. I made these over the weekend and they were amazing!! BUT I thought they didn’t rise, like a few comments I read. I let them raise overnight and when I got them out of the fridge in the morning, I barely saw a difference. Then after a 30 minute rise in the pan they had barely grown! I was freaking out! But luckily when I baked them they turned out perfect! Definitely recommend!
  12. Hi, I loved these cinnamon rolls and loved how the dough stayed in my fridge overnight. I want to use this amazing dough to make a savoury version. Do you think it would do ok with less of the sugar? I was thinking maybe half the amount or quarter?
  13. Kimberly
    I read the reviews before I made these. I mixed one (active) yeast packet with the other ingredients and had no problems. My dough was sticky, so I added almost 1/2 cup more flour and that did the trick. I greased the bowl before I added my dough and let it rise on the counter for 6 hours. I think the extra flour and buttering helped my dough not stick when I rolled it out on a generously floured cutting board. I rolled a 15X9 rectangle. I used the floss method (genius!) and placed the cut rolls in the 9x13 dish for them rise in the refrigerator overnight. They didn't rise to my liking, so I sat the dish on the counter for an hour and that did it for me. Then I baked them. I added chopped apples to one half. They were nice and soft and not too sweet. I heated the leftovers in the toaster oven the next day. Perfection. I'm adding pecans next time.

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