This recipe is hands down the Best Homemade Cinnamon Rolls Recipe Ever. The perfectly soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you’ll ever need.
We’ve clearly been holding out on you. The Best Homemade Dinner Rolls Ever has been a viral sensation with millions of views and hundreds and thousands of reviews, questions, and comments. So many people have requested this recipe for how to turn that same amazing dough into cinnamon rolls, so here it is! These cinnamon rolls are perfect. They are soft, fluffy, and gooey, all at the same time. They melt in your mouth when they are still warm. Basically, they are to die for. We have to be careful making them because we will literally eat the entire pan in one sitting…and there are only four of us.
Gluten Free:
We have not personally tested any variations of gluten free flours. It has been reported in comments that the gluten-free flour mix, Cup for Cup, works in this recipe; we cannot personally vouch for it.
Can I make The Best Homemade Cinnamon Rolls Ever without a stand mixer?
You can knead it by hand! Start out by stirring with a spoon until you can’t do it anymore, and then knead it by hand. Just keep on kneading until all the flour is incorporated and/or the dough is soft to the touch and only slightly sticky. It’s a bit of a workout, but it’s worth it!
Sodium:
If you need to reduce sodium for dietary reasons, don’t fret. Reducing salt will not affect the rising. The only thing it will impact is flavor.
Milk Temperature:
The milk should be warm to the touch, between 100 and 110 degrees. You can use 1% up to whole milk. We never recommend using skim milk for anything.
Measuring the flour:
The flour you buy at the store these days is generally pre-sifted. There is no need to sift your flour. We prefer the scoop and sweep method as it is ultra-convenient. Simply use your measuring cup to scoop out the flour and level off the top. Weighing your flour using a kitchen scale is the only way to ensure complete accuracy. Even then, bread making is both fickle and forgiving, and the actual amount of flour you add can change just due to the humidity in the air. When making this roll recipe, it is best to go by the touch and feel of the dough. 1 cup of flour is approximately 125 grams.
How soft should my butter be?
The butter should be at room temperature and smoosh easily to the touch. If you soften the butter in a microwave, be sure to work in small time increments so you don’t get any melted pools of butter.
Salted or Unsalted Butter:
I have tested the recipe with both salted and unsalted butter without a huge or notable difference. Either will work.
Can I use bread flour?
We have used both all-purpose flour and bread flour without a huge or notable difference. We do not have a preference, so just use whichever is convenient.
What should the dough feel like?
The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. You can definitely feel a soft roll just by touching the dough.
Make Ahead Instructions:
These cinnamon rolls can easily be made ahead. For best results, choose one of the following two methods:
Overnight Instructions:
After you’ve rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.
Freezer Instructions:
Roll and cut your cinnamon rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.
Storage Instructions:
Store your cinnamon rolls in an airtight container for up to 5 days. They will certainly start to dry out the longer they’ve been left out.
If you like this recipe you may be interested in some of our other delicious sweet roll recipes:
Thank you so much for such an easy recipe for a novice baker! My batch turned out perrrfect!! Fluffy and soft with the best texture and taste! I baked mine at 20 mins straight, which was spot-on for my oven. I ended up making two batches of the icing-which, turned out to be way too much. The amount in the recipe was most likely the right amount. At least I k ow it goes a long way. Thanks again!!!
I’m retired and now a stay at home husband and for the first time I’m going to try to make cinnamon rolls.. trust me , I’ve never done anything except breakfast.. sausage eggs, waffles, pancakes, and cutting up fruit is about all of my ability to make anything edible .Occasionally I’ll make lasagna, spaghetti, French fries basic
Stuff nothing this involved .. wish pop’s luck I’m going to need it.. thanks
First time using your recipe. These c-rolls were fluffier and tastier than any other c-roll recipe I have tried. Maybe the smidge more yeast and salt. The inside was a little more bsugar than other recipes. I really appreciate how you talked more about the dough consistency. It really helped. I ended up having to use about 3.5 cups flour. My dough was perfect! The icing was super yummy. I split the icy and put orange zest in half. So we have 1/2 of the crools reg icing and the other 1/2 orange. Very yummy! This is my go to C-Roll recipe going forward. BTW i proofed the yeast. I didn’t have instant
These are amazing!!!
My family absolutely LOVES these cinnamon rolls and they are super easy to make!
I made these rolls exactly as recipe was written. They are truly the BEST EVER!!! I will be incorporating this recipe into my holiday cooking!!!
Well! Delicious!! I
I mixed and matched and added and subtracted and made this my own. I had baked cinnamon rolls a lot, but 10 years ago I had a brain injury that took away my love of baking. So for 10 years I haven’t been able to do it! During the last 3 weeks, God Restored my love and skill and WOW! I did it! I did it!!
These look amazing. I have been making cinnamon rolls for Christmas morning for 32 years and would love to try yours. I was wondering if it is possible to mix your dough in a breadmachine. That is the way my dough works and at 84 I am not likely to have anything fancier than a regular mixer or a breadmachine. I would love to try something new this year. Not sure how receptive my family might be but oh well I started the tradition and after 32 years I should be allowed to change it!!😊 Thanks for your help and your recipe.🌞
AWESOME 👍🏽🙌🩸 GOD IS GOOD, Keep moving forward, GLAD YA DID IT, IM GONNA TRY IT
Hi! I just made these for my nursing class. I tripled the recipe and they turned out amazing, so fluffy! This recipe is going into my collection of recipes that will be made again. And I think I got out more than the 36 and they are sized well. So thanks for posting! Greetings from Germany.
Thank you for your amazing recipes, they are always so easy to follow and come out great. I am trying your cinnamon roll recipe today and am so excited, cannot wait until they are done and I get to try 1 or 2 or maybe even 3 🙂
These are so good and really easy to make. I have made these cinnamon rolls so many times I thought I’d try mixing brown sugar and melted butter together and spread it on top of the cinnamon rolls before I placed them in the oven. If you like a really sweet cinnamon roll give it a try you won’t regret it.