Perfect Classic Cinnamon Rolls
These Perfect Classic Cinnamon Rolls are big, pillowy soft, and irresistibly fluffy. Baked golden and sticky on the outside, they’re filled with a gooey, warming cinnamon sugar swirl that caramelizes as they bake. Finished with a lush, tangy cream cheese frosting that melts into every layer, these cinnamon rolls are best enjoyed warm with a hot cup of coffee for the ultimate comfort breakfast.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk
Granulated sugar
Active dry yeast (substitution: instant yeast)
Greek yogurt or sour cream
Salted butter
Eggs
Vanilla bean paste or extract
Bread flour (substitution: all-purpose flour)
Salt
Light brown sugar
Cinnamon
Cream cheese
Powdered sugar
Why You’ll Love Perfect Classic Cinnamon Rolls:
Pillowy Soft and Fluffy: These rolls bake up tall and cloud-like, with the tender texture you dream of in a bakery-style cinnamon roll.
Gooey Cinnamon Swirl: Each roll is packed with a sweet, spiced cinnamon sugar filling that melts into a gooey, caramel-like layer as it bakes.
Golden and Sticky Exterior: The outside bakes to a beautiful golden color while staying slightly sticky, just like the best homemade rolls.
Lush Cream Cheese Frosting: The tangy, rich frosting melts into the warm rolls, balancing the sweetness and adding a creamy finish.
Made for Sharing: This recipe makes generous rolls that are perfect for a family breakfast, brunch spread, or holiday gathering.
Better Than Store-Bought: Homemade dough and frosting mean these rolls are fresher, fluffier, and more flavorful than anything from a can.
Customizable: Add nuts, raisins, or even a drizzle of caramel on top to make them your own.
Comfort Food at Its Best: Served warm with a hot cup of coffee, they’re the ultimate cozy breakfast or dessert.
Tips for Making Perfect Classic Cinnamon Rolls:
Measure Flour Correctly: Weighing flour is the most accurate. If scooping, spoon and level the flour into the cup to prevent dense, heavy rolls.
Don’t Overmix the Dough: Knead until smooth and elastic, but avoid overworking—it can make the rolls tough.
Choose Your Size: The dough can be cut into 8 larger rolls for bakery-style cinnamon rolls or 12 smaller rolls for a more shareable size. Adjust pan size if needed.
Roll Evenly: When rolling out the dough, aim for an even thickness to ensure consistent baking.
Use a Sharp Knife or Floss: For clean slices, cut the rolled dough with unflavored dental floss or a very sharp knife. This keeps the filling intact.
Bake at Two Temperatures: Bake at 350°F for the majority of the time, then raise the oven to 375°F for the last 5–7 minutes. This helps the rolls cook through without the tops getting too dark or the centers drying out.
Cover with Foil if Needed: If the rolls are browning too quickly, tent loosely with foil to protect the tops.
Cool Slightly Before Frosting: Frost the rolls while they’re still warm so the cream cheese frosting melts into the swirls, but not so hot that it runs off completely.
Serve Fresh: Cinnamon rolls are best enjoyed warm from the oven, but leftovers can be reheated for that just-baked texture.
How to Store Perfect Classic Cinnamon Rolls:
Room Temperature: Store frosted or unfrosted cinnamon rolls in an airtight container for up to 2 days. If frosted, keep the container in a cool spot so the cream cheese frosting doesn’t soften too much.
Refrigerator: Keep rolls covered in the fridge for up to 5 days. Warm individual rolls in the microwave for 15–20 seconds or in a 325°F oven for 8–10 minutes before serving.
Freezer (Unbaked): After cutting the rolls and placing them in a pan, cover tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed the next day.
Freezer (Baked): Bake the rolls fully, let them cool completely, then wrap each one individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Reheat in the oven at 325°F until warm. Frost after reheating for the best texture.
Cream Cheese Frosting: Store extra frosting separately in an airtight container in the refrigerator for up to 1 week. Let it soften at room temperature before spreading.
Make-Ahead Option: Assemble the rolls, cover tightly with plastic wrap, and refrigerate overnight. The next morning, let them sit at room temperature for 30–45 minutes, then bake as directed.
FAQs:
Q: Can I make cinnamon rolls ahead of time?
A: Yes! You can assemble the rolls, cover the pan tightly with plastic wrap, and refrigerate overnight. Let them sit at room temperature for 30–45 minutes before baking the next morning.
Q: Can I freeze cinnamon rolls before baking?
A: Absolutely. After cutting the rolls and placing them in a pan, cover tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.
Q: Can I bake them as smaller rolls instead of large ones?
A: Yes. This recipe can be divided into 8 larger rolls for a bakery-style size or 12 smaller rolls that are easier for sharing. Adjust the pan size accordingly.
Q: Why do the rolls bake at two different temperatures?
A: Starting at 350°F ensures the rolls cook through gently without drying out. Raising the oven to 375°F for the last 5–7 minutes helps set the tops so they’re golden without over-baking the centers.
Q: How do I know when cinnamon rolls are done?
A: The rolls should be golden on top and puffed up, with the centers reading around 190°F on a thermometer. They should look set but still soft.
Q: Can I make these without cream cheese frosting?
A: Yes. Cream cheese frosting balances the sweetness, but you can substitute with a simple vanilla glaze or even a brown butter glaze if preferred.
Q: How do I keep my cinnamon rolls soft after baking?
A: Store them in an airtight container or tightly wrapped with plastic wrap. Reheat before serving to restore their fresh-baked texture.
Q: Can I make these dairy-free?
A: Yes. Swap the butter for a plant-based alternative, use non-dairy milk in the dough, and use a dairy-free cream cheese for the frosting.
Check out my other breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these perfect classic cinnamon rolls. Happy baking!
