Bake the best classic cinnamon rolls at home—soft, fluffy, and topped with cream cheese frosting for the perfect sweet treat.
These are hands down the best classic cinnamon rolls I’ve ever made—and the easiest too! The dough came together beautifully (and trust me, I usually struggle with dough), the filling was rich and flavorful, and the cream cheese frosting tied it all together perfectly. Soft, fluffy, and with just the right amount of sweetness, this truly feels like the world’s best cinnamon roll recipe.
One of the reasons I adore autumn and winter is because of cozy bakes like this. Sure, you can enjoy homemade cinnamon rolls any time of year, but there’s just something magical about pulling a fresh batch from the oven on a rainy autumn day, then curling up under a blanket with a warm drink and a roll. Pure comfort.
As soon as I tasted these, I couldn’t wait to share this easy cinnamon rolls recipe with you. I know you’ll love it as much as I do.
If you give this classic cinnamon rolls recipe with cream frosting a try, I’d love to hear your thoughts—leave a comment and rating below! And if you share your bake on Instagram, don’t forget to tag me @lotsoflovemariam—I can’t wait to see your recreations!
This post is all about the best classic cinnamon rolls recipe!
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Best Cinnamon Rolls Recipe
Ingredients Needed
Dough
- Milk (lukewarm)
- Granulated sugar (a little for activating yeast, the rest for the dough)
- Active dry yeast
- Greek yogurt (room temperature)
- Salted butter (very softened, almost melted)
- Eggs (room temperature)
- Vanilla extract
- Plain flour
- Salt
Cinnamon Filling
- Salted butter (softened)
- Light brown sugar
- Ground cinnamon
- Vanilla extract
- Double cream (to pour over the rolls before baking)
Cream Cheese Frosting
- Cream cheese (softened)
- Salted butter (softened)
- Icing sugar
- Vanilla extract
How To Make This Homemade Cinnamon Rolls Recipe
- To activate the yeast, pour the warm milk (warm but comfortable to touch) into a small bowl, add 1 tablespoon of sugar (from the ½ cup total), and sprinkle the yeast on top. Mix gently, cover with some foil and a tea towel and let it sit for 5–7 minutes until frothy and activated.
- In a large bowl, mix together the flour and salt, then set aside. Once the yeast is ready, add it to a mixing bowl along with the remaining sugar, Greek yogurt, softened butter, eggs, vanilla extract, and the flour mixture.
- Stir with a wooden spoon until just combined for about a minute, then let the dough rest for 5 minutes so the flour can absorb the liquid.
- After 5 minutes, use your hands to mix the dough until everything is well combined. Lightly flour your work surface, place the dough on top, and sprinkle a little more flour over it. Knead for 5–7 minutes until the dough becomes smooth and elastic, but not dry. If it feels too sticky, add flour a tablespoon at a time until it comes together—aim for slightly sticky, as that’s what makes soft and fluffy cinnamon rolls.
- Transfer the dough to a lightly greased bowl (I used olive oil), cover, and let it rise in a warm spot for 30–45 minutes (check tips if you don’t have a warm spot in your home), or until doubled in size.
- While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon, and vanilla. Set aside.
- Grease a 9×13-inch baking dish with butter. Once the dough has risen, lightly flour your work surface and rolling pin. Place the dough on the counter, add a bit of flour on top, and roll it into a rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Starting from the long side, roll the dough tightly into a log. Use unflavored dental floss or thread to cut the log into 8–12 even rolls, each about 2 inches wide. Place the rolls into the prepared baking dish, cover, and let them proof for 25–30 minutes until puffy in a warm area. Meanwhile, preheat the oven to 350°F (175°C).
- When the rolls are ready, warm the double cream in the microwave for 15 seconds and pour it evenly over the top.
- Bake at 175°C for 22 minutes, then increase the temperature to 190°C and bake for another 5–7 minutes. After 5 minutes, check the rolls—if the tops are golden, you can remove them from the oven.
- While the rolls bake, make the frosting by beating the softened cream cheese and butter together until smooth and fluffy. Add the icing sugar and vanilla extract, then beat again until fully combined.
- Remove the rolls from the oven and allow them to cool for 10–15 minutes. Then spread the cream cheese frosting generously over the warm rolls and enjoy the soft, fluffy, and perfectly sweet homemade cinnamon rolls.
Tip For Helping Dough Rise
If you don’t have a naturally warm spot in your home (like me), you can easily create one using your oven. Preheat the oven to 200°C for 3–5 minutes, then turn it off. If it feels too hot, leave the door open for a minute or two until it’s warm but comfortable—not hot. Cover your dough with a clean kitchen towel and place it inside the oven to rise with the door closed. It works perfectly every time!
Other Recipes You’ll Also Love
- Greek Yogurt Cinnamon Rolls (ready in 30 minutes)
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- The Best Baked Donuts
Classic Cinnamon Rolls
Ingredients
Dough:
- ¾ cup milk lukewarm
- ½ cup granulated sugar 1 tbsp will be used to activate yeast and the rest added to the dough
- 2 ½ tsp active dry yeast about 11-14g dried yeast
- ½ cup greek yogurt room temp
- ½ cup salted butter – very softened almost melted (melted but a few beaches of softened butter in there)
- 2 eggs room temp
- 1 tsp vanilla extract
- 4 ½ cups plain flour
- 1 tsp salt
Cinnamon Filling:
- ½ cup salted butter softened
- 1 cup light brown sugar
- 2 tbsp cinnamon
- 1 tsp vanilla extract
- ½ cup double cream will be used to pour over the rolls
Cream Cheese Frosting
- 220 g cream cheese softened
- ¼ cup salted butter softened
- 1 3/4 cups icing sugar
- 1 tsp vanilla extract
Instructions
- To activate the yeast, pour the warm milk (warm but comfortable to touch) into a small bowl, add 1 tablespoon of sugar (from the ½ cup total), and sprinkle the yeast on top. Mix gently, cover with some foil and a tea towel and let it sit for 5–7 minutes until frothy and activated.
- In a large bowl, mix together the flour and salt, then set aside. Once the yeast is ready, add it to a mixing bowl along with the remaining sugar, Greek yogurt, softened butter (nearly all melted), eggs, vanilla extract, and the flour mixture.
- Stir with a wooden spoon until just combined for about a minute, then let the dough rest for 5 minutes so the flour can absorb the liquid.
- After 5 minutes, use your hands to mix the dough until everything is well combined. Lightly flour your work surface, place the dough on top, and sprinkle a little more flour over it. Knead for 5–7 minutes until the dough becomes smooth and elastic, but not dry. If it feels too sticky, add flour a tablespoon at a time until it comes together—aim for slightly sticky, as that’s what makes soft and fluffy cinnamon rolls.
- Transfer the dough to a lightly greased bowl (I used olive oil), cover, and let it rise in a warm spot for 30–45 minutes (check notes if you don't have a warm spot in your home), or until doubled in size. (check notes for dough rising tips)
- While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon, and vanilla. Set aside.
- Grease a 9×13-inch baking dish with butter. Once the dough has risen, lightly flour your work surface and rolling pin. Place the dough on the counter, add a bit of flour on top, and roll it into a rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Starting from the long side, roll the dough tightly into a log. Use unflavored dental floss or thread to cut the log into 8–12 even rolls, each about 2 inches wide. Place the rolls into the prepared baking dish, cover, and let them proof for 25–30 minutes until puffy in a warm area. Meanwhile, preheat the oven to 350°F (175°C).
- When the rolls are ready, warm the double cream in the microwave for 15 seconds and pour it evenly over the top.
- Bake at 175°C for 22 minutes, then increase the temperature to 190°C and bake for another 5–7 minutes. After 5 minutes, check the rolls—if the tops are golden, you can remove them from the oven.
- While the rolls bake, make the frosting by beating the softened cream cheese and butter together until smooth and fluffy. Add the icing sugar and vanilla extract, then beat again until fully combined.
- Remove the rolls from the oven and allow them to cool for 10–15 minutes. Then spread the cream cheese frosting generously over the warm rolls and enjoy the soft, fluffy, and perfectly sweet homemade cinnamon rolls.
Notes
This post was all about the best classic cinnamon rolls recipe!
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