This cinnamon roll recipe is all about that soft, buttery dough and gooey cinnamon center. The cornstarch trick keeps the filling right where it belongs, so every bite is sweet and even. They taste like Cinnabon cinnamon rolls, but homemade.
Why This Recipe Works
We love cozy baked treats that fill the house with warmth and sweetness, and these cinnamon rolls are the ultimate comfort bake. Here’s why this recipe works:
- Soft, Fluffy Dough: The dough is rich with milk, butter, and eggs, giving it that tender, bakery-style texture. It’s the same kind of soft, pillowy base I love in my Krispy Kreme Glazed Donuts.
- Perfect Cinnamon Filling: The brown sugar and cinnamon melt together into a gooey center that stays put, thanks to a little cornstarch trick. Every bite has that warm, sweet flavor that makes these rolls irresistible.
- Creamy Glaze Finish: The cream cheese glaze is smooth, sweet, and just tangy enough to balance the richness. It seeps into the rolls while they’re still hot, making them extra soft and flavorful.
- Easy to Make Ahead: You can prep the rolls the night before, let them rise in the fridge, and bake them fresh in the morning. It’s a lifesaver for holiday mornings or lazy weekends.
- Classic Comfort: These rolls have that nostalgic, homemade feel – simple, cozy, and always a hit. They remind me of the same old-fashioned charm I love in my Classic Poppyseed Rolls.
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Ingredients
- Warm Milk – Activates the yeast and adds moisture for a tender, rich dough. Whole milk works best, but 2% will do in a pinch.
- Eggs – Add richness and help the dough rise higher and stay soft.
- Melted Butter – Brings flavor and tenderness to the dough. You can use unsalted or salted butter; just adjust the added salt if needed.
- Sugar – Feeds the yeast and adds a light sweetness to the dough.
- Active Dry Yeast – The leavening agent that makes the rolls rise and turn fluffy. Instant yeast can be used; just skip the proofing step.
- Soft Butter – Used in the filling to help the cinnamon-sugar mixture spread easily and melt into the dough.
- Brown Sugar – Adds a deep caramel flavor to the filling and creates that gooey center everyone loves.
- Cinnamon Powder – The key flavor in the filling, warm and aromatic. Use fresh cinnamon for the best taste.
- Cornstarch – Helps thicken the filling and prevents the butter from leaking out during baking.
- Cream Cheese – The base of the glaze, giving it a smooth, tangy richness.
- Powdered Sugar – Sweetens and thickens the glaze for that classic creamy finish.
- Heavy Cream – Loosens the glaze and makes it silky. Milk or half-and-half can be used instead.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prepare Dough: In a stand mixer, combine warm milk, sugar, melted butter, eggs, and yeast. Add flour and knead with the dough hook for about 10 minutes until smooth and elastic. Cover the bowl and let rise in a warm place until doubled in size, about 1 to 1½ hours.
- Make Filling: In a small bowl, mix together soft butter, brown sugar, cinnamon, and cornstarch until smooth and spreadable.
- Spread Filling: Roll the dough out into a large rectangle, about 1 inch thick. Evenly spread the cinnamon-sugar mixture over the surface.
- Shape Rolls: Starting from the long side, roll up tightly into a log. Use unflavored dental floss or a bread knife to cut the rolls cleanly.
- Second Rise and Bake: Place rolls into a greased casserole dish or baking pan. Cover and let rise in a warm spot until puffed about 40%, around 30 minutes. Bake for 25–30 minutes, or until golden brown and cooked through.
- Make Glaze: While rolls are baking, beat together cream cheese, powdered sugar, heavy cream, and soft butter until smooth.
- Finish & Serve: Spread glaze over the hot rolls straight out of the oven. Use as much or as little as you like, or pour it all over for that classic gooey finish. Serve warm with coffee or milk and enjoy.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Filling Options: I like to swap half the brown sugar for white sugar when I want a lighter flavor. You can also add chopped pecans, walnuts, or raisins for extra texture.
- Glaze Ideas: I sometimes mix a little maple syrup or orange zest into the glaze for a different flavor. You can also skip the cream cheese and use a simple milk-and-powdered-sugar glaze if you prefer.
What to Serve with Cinnamon Rolls
Brunch and Breakfast Favorites
- These warm, gooey cinnamon rolls make any breakfast feel special. We love serving them alongside Syrniki or a stack of Lemon Poppy Seed Pancakes for a cozy weekend brunch.
- For a heartier spread, pair them with Tater Tot Bacon Bake Breakfast or a tray of Bite Size Quiches to balance the sweetness with something savory.
Breads
- If you’re baking for a crowd, these cinnamon rolls fit beautifully into a homemade bread basket. Try serving them next to Overnight No-Knead Artisan Bread or Same Day Sourdough Sandwich Bread for variety.
- They also pair nicely with Whole Wheat and Flax Seed Dinner Rolls or a festive loaf of Paska Easter Bread when you want a full table of homemade treats.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes. You can use the same amount of instant yeast and skip the step of proofing it in warm milk. The dough will rise a little faster, so keep an eye on it during both rises.
What if I don’t have a stand mixer?
You can knead the dough by hand on a lightly floured surface. It will take about 10–12 minutes of kneading until the dough feels smooth and elastic.
Can I make the dough ahead of time?
You can prepare the dough the night before and let it rise slowly in the refrigerator. In the morning, bring it to room temperature and let it puff up before shaping and baking.
How can I tell when the rolls are done baking?
The tops should be golden brown, and the centers should feel set but still soft. If you’re unsure, check the middle roll – it should look baked through, not doughy.
Can I freeze the unbaked rolls?
Yes. After shaping, place the rolls on a tray to freeze until solid, then transfer them to a freezer bag. When ready to bake, thaw overnight in the fridge, let rise, and bake as usual.
How long does it keep?
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat gently in the microwave or oven until warm, or freeze for up to 2 months.
More Sweet Recipes You’ll Enjoy
- Cream Cheese Danish with Lemon Glaze – This Cream Cheese Danish with Lemon Glaze is my go-to when I want something flaky, tangy, and just sweet enough for breakfast or dessert.
- Farmers Cheese Rugelach – These Farmers Cheese Rugelach are my favorite bite-sized treats—tender, buttery, and filled with rich, tangy cheese.
- Trubochki – Cream Filled Pizzelles – These Trubochki (Cream Filled Pizzelles) are my top pick for a nostalgic dessert with crisp shells and a smooth, creamy filling.
- Biscoff Iced Box Cake – This Biscoff Icebox Cake is my favorite no-bake treat, layered with cookie butter flavor and a light, fluffy texture that melts in your mouth.
I hope you loved this Cinnabon Cinnamon Rolls recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Cinnabon Cinnamon Roll Recipe
This cinnamon roll recipe is all about that soft, buttery dough and gooey cinnamon center. The cornstarch trick keeps the filling right where it belongs, so every bite is sweet and even. They taste like Cinnabon cinnamon rolls, but homemade.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1 cup warm milk
- 2 eggs
- 1/3 cup melted butter
- 1/3 cup sugar + 1 tbsp
- 2¼ tsp active dry yeast or 1 packet
For the Filling:
- 1/3 cup butter softened
- 1 cup brown sugar
- 1 tbsp cinnamon powder
- 1 tsp cornstarch important — helps prevent butter from leaking out
For the Glaze:
- 8 oz cream cheese softened, 1 package
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 2 tsp butter softened
Instructions
Prepare the Dough
- In a stand mixer, combine warm milk, sugar, melted butter, eggs, and yeast.
- Add flour and knead with the dough hook for about 10 minutes, until smooth and elastic.
- Cover the bowl and let rise in a warm place until doubled in size, about 1–1½ hours.
Make the Filling
- In a small bowl, mix together soft butter, brown sugar, cinnamon, and cornstarch until smooth and spreadable.
Shape the Rolls
- Roll the dough out into a large rectangle, about 1 inch thick.
- Evenly spread the cinnamon-sugar mixture over the surface.
- Starting from the long side, roll up tightly into a log. For large buns, slice into 8 pieces, and for smaller buns slice into 12 pieces instead.
Second Rise
- Place rolls into a greased casserole dish or baking pan.
- Cover and let rise in a warm spot until puffed about 40%, around 30 minutes.
Bake
- Preheat oven to 350°F (175°C).
- Bake for 25–30 minutes, or until golden brown and cooked through.
Make the Glaze
- While rolls are baking, beat together cream cheese, powdered sugar, heavy cream, and soft butter until smooth.
Finish and Serve
- Spread glaze over the hot rolls straight out of the oven.
- Use as much or as little as you like — or, if you’re like us, pour it all over for that classic gooey Cinnabon finish.
- Enjoy warm with a cup of coffee or milk!
Notes
- Warm your milk to about 105–110°F to activate the yeast properly without killing it.
- Knead the dough until smooth and elastic; this helps create that soft, fluffy texture.
- Let the dough rise in a warm, draft-free spot. If your kitchen is cool, place the bowl in the oven with the light on for gentle warmth.
- Mix the filling until completely smooth so it spreads evenly and stays inside the rolls while baking.
- Use unflavored dental floss to cut the rolls cleanly without squishing the dough.
- Don’t overproof the rolls during the second rise; they should look slightly puffed, not doubled.
- Check the rolls a few minutes early—every oven bakes differently, and you want them golden, not dry.
- Spread the glaze while the rolls are still hot so it melts into every layer.
- To make ahead, refrigerate shaped rolls overnight, then let them come to room temperature and rise before baking.
- Store leftovers in an airtight container and reheat gently in the microwave or oven for that fresh-baked softness.