There is nothing more comforting than pillowy soft, gooey-in-the-middle, smothered in cream cheese frosting, homemade cinnamon roll. These beautiful cinnamon rolls taste like a part of heaven.
Soft, warm, and irresistibly cozy – classic cinnamon rolls are the essence of comfort baking.With their golden, pillowy layers swirled in cinnamon sugar and topped with a luscious frosting, they bring a timeless aesthetic that feels both nostalgic and indulgent. Perfect for slow mornings or sweet gatherings! ✨
Why You’ll Love This Recipe
- Classic, warm cinnamon rolls that fill your kitchen with the most incredible aroma while baking.
- The dough is soft and fluffy — exactly what a perfect cinnamon roll should feel like.
- A generous layer of cinnamon sugar filling creates those gorgeous, gooey swirls in every bite.
- The cream cheese frosting melts into the warm rolls and takes them completely over the top.
- Make-ahead friendly — prep the night before and bake fresh in the morning.
Key Ingredients
- Active dry yeast — this is what gives the rolls their airy, pillowy rise — activating it properly in warm milk is the key to fluffy dough.
- Greek yoghurt — adds tenderness and a slight tang to the dough, keeping the rolls soft even after baking.
- Softened butter — worked into the dough, butter enriches the crumb and gives the rolls that melt-in-your-mouth quality.
- Brown sugar & cinnamon — together they create the classic sticky, caramelised filling that makes cinnamon rolls so irresistible and aromatic.
- Heavy cream — poured over the rolls before baking, it creates steam that makes the rolls impossibly soft and gooey.
- Cream cheese — the base of the frosting, it adds the perfect tangy richness that cuts through the sweetness of the filling.
To prepare the dough
There are three important steps in creating the dough.
- Kneading
- Proofing
- Baking
We start the preparation of the dough by getting the yeast mixture (milk+sugar+yeast) ready. If there’s any issue with the yeast, it will be visible at this point and you’ll be able to change it before it’s too late.
You should knead the dough for 15 minutes, and stop when it feels sticky.
After 15 minutes, you can add the soft butter and knead for 10 more minutes. The dough should become less sticky and much easier to handle. At this point, you’re ready to cover your dough and let it rise 1/1:30h.
Now, we’re ready to spread our dough and apply our filling. After that, it’s important that we leave our dough have it’s second and last rise. This is what will make our rolls become pillowy soft and light.
How To Store
Store unfrosted rolls covered at room temperature for up to 2 days. Frosted rolls should be kept in an airtight container in the fridge for up to 4 days — reheat in the microwave for 20–30 seconds before serving. You can also freeze the baked rolls (without frosting) for up to 2 months and frost fresh when ready.
Frequently Asked Questions
Can I make the dough the night before?
Yes! After the first rise, shape the rolls, place them in the pan, cover tightly and refrigerate overnight. The next morning, let them come to room temperature and complete the second rise before baking.
Why is my dough not rising?
The most common reason is yeast that wasn’t activated properly. Make sure your milk is warm (not hot — around 38°C) and that the yeast gets frothy within 10 minutes. If it doesn’t, your yeast may be expired.
Can I use all-purpose flour instead of bread flour?
This recipe already uses all-purpose flour, which works perfectly! It gives you a tender, soft dough. No need to change anything.
How do I get the frosting to melt into the rolls?
Add the frosting while the rolls are still warm (not piping hot). It will melt slightly and soak into the layers, making them extra gooey and delicious. A second layer after they cool slightly is always a good idea!
Can I freeze cinnamon rolls?
Absolutely! Freeze the baked, unfrosted rolls individually wrapped for up to 2 months. Thaw and reheat in the oven at 160°C for about 10 minutes, then top with fresh frosting.
Tips For Perfect Cinnamon Rolls
- Flour quantity is important: Your dough should be slightly sticky, not dry. Resist adding too much flour.
- Proofing spot matters: Proof in a warm, draft-free spot. Oven with light on works great.
- Do not overbake them: Keep an eye on them in the last 10 minutes of baking and do not forget, they will continue to bake as they cool.
Ingredients
Method
- Start off by activating your yeast. In a large bowl or your mixing bowl, add the active dry yeast, warm milk & 1 tbsp of sugar. Mix and leave that on the side for 5-10 minutes, until it gets frothy.
- Next, add the rest of the ingredients on your bowl, except for the butter (eggs, yoghurt, vanilla extract, flour & salt) and mix until it start coming together as a dough.
- Lastly, add the softened butter and mix with a hand mixer for 10 minutes or knead by hands, until a smooth, slightly sticky, dough comes together. Form the dough into a ball and cover it. Leave this in a warm place for 1-1 ½ hour until it's doubled in size.
- In the meantime, you can start on your filling. Grab a medium bowl and add the melted butter, brown sugar & cinnamon powder. Mix until everything is combined and set aside.
- Once the dough has doubled, punch it down and drop it on your workface. Roll the dough out into a 12 inch rectangle.
- Sprinkle the filling all over the dough & spread it evenly.
- Roll up the dough, by starting from the longest side. Cut a small amount of the ends to make the log even and start cutting your dough to 12 even pieces, by using unflavoured floss or a sharp knife.
- Place your rolls in your prepared baking tray, cover them & let them sit in a warm place for another 45 minutes, until they have doubled in size.
- In the meanwhile, preheat your oven at 170c. Once the rolls have had their second rise, pour a small amount of heavy cream on top of them, and place them in the oven to bake for 30-35 minutes or until golden brown on top, but still soft on the center.
- You can now start on your frosting. In a large bowl, add the cream cheese & softened butter. Using a hand mixer, mix on low speed for 2-3 minutes until it's light and fluffy.
- Sift in the powdered sugar and mix until it's all combined, for about 1 minute. Add the vanilla extract and mix well.
- With a rubber spatula or a spoon, add the frosting on top of your slightly cooled rolls, serve and enjoy! 💕