Soft & Fluffy Homemade Cinnamon Rolls

There’s something deeply comforting about homemade cinnamon rolls. The slow rise, the swirl of cinnamon sugar, and that first bite of warm, fluffy dough covered in cream cheese frosting, it’s the kind of baking that turns an ordinary morning into something special.

These cinnamon rolls are soft, pillowy, and rich without being heavy. They’re perfect for slow weekends, holidays, or anytime you want to fill your kitchen with the smell of something truly homemade.

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Why I love This Recipe

• The dough is soft and forgiving

• Honey or sugar both work beautifully

• Bread flour gives structure without making them tough, but all purpose works fine too!

• The rolls bake up fluffy with perfect layers

• The frosting melts right into the warm rolls

Soft & Fluffy Homemade Cinnamon Rolls

Ingredients

Dough

• 1¾ cups warm milk (100–110°F / 38–43°C)

• ¼ cup honey or sugar

• 1 tbsp active dry yeast

• ¼ cup butter, melted

• 1 egg

• 2½ tsp salt

• 4–5 cups bread flour

Filling

• ⅓ cup butter, softened

• ½ cup brown sugar

• 2 tbsp cinnamon

Cream Cheese Frosting

• 8 oz cream cheese, room temperature

• 2½ cups powdered sugar

• 1 tsp vanilla extract

  
  

How to Make Cinnamon Rolls

1. Activate the yeast In a stand mixer bowl, combine warm milk, honey (or sugar), and yeast. Let sit for 5 minutes, until foamy.

2. Make the dough Add melted butter, egg, salt, and 2 cups of flour. Mix until combined. Add 2 more cups of flour, one cup at a time, mixing well after each addition. The dough should be soft and slightly sticky. If needed, add more flour 1 tablespoon at a time.

3. Knead & first rise Knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.

4. Prepare the filling Mix softened butter, brown sugar, and cinnamon until smooth and fluffy.

5. Shape the rolls Punch down dough and roll into a 16×12-inch rectangle. Spread filling evenly, leaving a ½-inch border. Lightly brush the border with water, then roll tightly into a log.

6. Second rise Slice into 8 large or 12 smaller rolls and place cut-side up in a greased 13×9-inch pan. Cover and let rise 1½–2 hours, until puffy.

7. Bake Bake at 350°F (175°C) for 20–25 minutes, until golden and baked through. Cool 10 minutes before frosting.

8. Frost & serve Beat frosting ingredients until light and fluffy. Spread over warm (not hot) rolls. Serve warm.

   
   

Serving & Storage

These rolls are best enjoyed warm, but leftovers can be stored covered at room temperature for a day or refrigerated for up to 4 days. Reheat gently before serving.

Overnight & Make-Ahead Tips

If you want fresh cinnamon rolls in the morning or need to prep ahead for a holiday, here’s how:

• Dough Overnight: After kneading, cover the dough tightly and refrigerate overnight. In the morning, let it come to room temperature and complete the first rise before shaping.

• Shaped Rolls Overnight: Shape your rolls, place them in the greased pan, cover tightly, and refrigerate overnight. The next day, let them sit at room temperature for 20–30 minutes while the oven preheats, then bake as usual. You may need to add a few extra minutes to the baking time.

• Frosting Tip: Make the cream cheese frosting ahead of time and store in the fridge. Spread it over warm rolls right before serving for the perfect creamy finish.

  
  

This way, you can enjoy freshly baked, gooey cinnamon rolls with minimal morning prep.

The Recipe:

Did you try making these Soft & Fluffy Homemade Cinnamon Rolls? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!