This Easy Cinnamon Roll Recipe is life-changing! No kneading required—the rolls rise big and fluffy with a sweet cinnamon center, topped with cream cheese frosting.
Easy Cinnamon Roll Recipe
If cinnamon rolls have intimidated you in the past, this recipe is for you!
These are the best cinnamon rolls! They’re ridiculously big, ultra-soft, flavorful, and perfectly sweet with gooey centers.
This no-knead bread recipe is a staple at my home because it is so simple, so I had the idea to adapt that recipe to make dinner rolls. Now, I’ve created a similar recipe focused on cinnamon rolls.
So let’s break down the “magic” of these cinnamon rolls:
- No stand or hand mixer is needed for the dough.
- Mix the dough by hand with just a spatula.
- No kneading is required.
- Can be made ahead of time and baked when needed or prepared same day.
- A “secret” ingredient gives ultra-gooey cinnamon rolls!
Ingredients
- Instant yeast or active dry: This makes the dough rise and expand.
- Sugar: Adds sweetness and helps activate the yeast.
- Warm milk: Milk should be warm to the touch, not hot.
- Flour: Use plain, all-purpose white flour here.
- Salt: Adds flavor and prevents this easy cinnamon roll recipe from being bland.
- Unsalted butter: Melt and cool before using.
- Eggs: Gives structure and richness to the dough.
- Filling: Butter, sugar, and cinnamon create a sweet layer that adds flavor and gooeyness.
- Secret Ingredient: Brush heavy cream over rolls before baking for extra moisture and gooey centers.
- Cream Cheese Frosting: Use room-temp ingredients for a smooth texture.
How To Make Easy Cinnamon Rolls
Here’s a quick overview of this easy cinnamon roll recipe! Be sure to follow the detailed recipe card below for accuracy.
- Proof Yeast: Heat milk. Mix yeast and sugar into warm milk. Let sit until bubbly.
- Mix Dough Ingredients: Whisk together butter, eggs, and vanilla. In a separate bowl, mix flour, sugar, and salt.
- Combine: Make a well in the center of dry ingredients, add butter and egg mixtures. Stir until a thick, lumpy dough forms. No kneading!
- Let Dough Rise: Cover dough and let rise.
- Roll Out Dough: Scrape dough onto a floured surface. Roll it out. Spread with butter and cinnamon sugar, then roll it up and cut into rolls.
- Second Rise, Add Cream, and Bake: Place rolls in a pan and let rise. Brush with heavy cream and bake.
- Prepare Frosting: Make the frosting and spread over the warm rolls when done.
Giant Fluffy Cinnamon Roll Recipe Tips
- Easy Cinnamon Rolls don’t need many tools, but a sturdy spatula, pastry brush, and ceramic baking dish are helpful.
- Roll the dough tightly to get more cinnamon-sugar layers and keep the rolls’ shape.
- Grease the baking pan well.
- Bake until golden brown and firm in the center (around 190°F).
- Let the rolls cool for 5-10 minutes before icing to keep the icing from sliding off.
Easy Cinnamon Roll Recipe FAQs
While icing is great, nothing beats cream cheese frosting. If you’re not a fan of cream cheese, try this vanilla frosting recipe instead!
Cinnamon rolls are best eaten warm the day they’re made. To keep them from drying out:
-Don’t refrigerate (cool air makes them stale).
-Cover each roll in plastic wrap.
-Warm leftovers in the microwave for 8-10 seconds before eating.
The secrets to gooey cinnamon rolls are (1) using the right amount of flour and (2) brushing heavy cream on the rolls before baking.
Storage
Leftovers?
Homemade cinnamon rolls are best eaten the day they’re made.
If you have leftovers, let them cool completely, then wrap each roll in plastic wrap.
Store at room temperature (refrigeration makes them stale faster) and reheat in the microwave for a few seconds before eating.
Quick Tip
Because this is a bit of a unique/non-traditional easy cinnamon roll recipe, I recommend watching the quick video tutorial and giving the recipe a quick read before starting!
Use Leftover Yeast In:
- Focaccia no-knead, no stand mixers needed
- French Bread the best crusty exterior
- Fry Bread to make homemade Navajo Tacos
- White Bread delicious sandwich bread
- Honey Whole Wheat Bread “famous” restaurant recipe
Easy Cinnamon Roll Recipe
Equipment
- Large pan 9 x 13-inches
Ingredients
Ingredients
- 3 teaspoons instant yeast or active dry, see note 1
- 1/2 cup + 1 teaspoon sugar divided
- 1-1/2 cups whole milk warm (110℉)
- 4-1/2 cups flour plus more for shaping rolls
- 2 teaspoons salt
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter
- 2 large eggs
Filling
- 8 tablespoons unsalted butter melted then cooled
- 1-1/4 cups light brown sugar gently packed
- 2 tablespoons cinnamon
- 1/3 cup heavy cream
Frosting
- 4 ounces cream cheese
- 4 tablespoons unsalted butter
- 1-1/2 cups powdered sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Melt 4 tablespoons butter in a microwave-safe bowl and let it cool to room temperature. In a medium bowl, add warmed milk (see note 2). Sprinkle yeast and 1/2 teaspoon sugar over the milk, whisk, and let sit for 5-10 minutes until creamy and foamy. If not foamy, the yeast may be dead or milk too hot.
- Whisk 2 teaspoons vanilla extract and 2 large eggs into the melted butter.
- In a large bowl, whisk flour, remaining 1/2 cup sugar, and salt. Make a well in the center. Pour in butter mixture and yeast mixture. Stir with a spatula until a thick, shaggy dough forms. Cover with plastic wrap.
- For same-day rolls: Let dough rise in a draft-free environment (~70°F) for 90-120 minutes until it triples in size. Melt the 8 tablespoons of butter for the filling and let it cool to a spreadable consistency (see note 3).For next-day rolls: Let dough rise for 30 minutes in a draft-free environment, then refrigerate for 8-12 hours. After refrigeration, let dough stand at room temperature for 30 minutes until it triples in size.
- Spray a 9×13-inch pan with cooking spray. Flour a work surface and your fingers. Scrape dough onto the floured surface. Shape into an even ball, using more flour as needed. Roll into a 15×12-inch rectangle with the 15-inch side facing you. Spread softened butter over the dough. In a small bowl, mix brown sugar and cinnamon. Sprinkle over the dough and gently press in. Roll up tightly. Cut into 12 rolls (cut the log in half, each half into two, then each quarter into three pieces). Place rolls close together in the prepared pan. Cover with plastic wrap sprayed with cooking spray. Let rise for 20-30 minutes, until rolls are about 75% larger.
- Preheat oven to 350°F. Remove plastic wrap. Warm heavy cream for 20 seconds in the microwave. Brush cream evenly over rolls. Bake for 40-50 minutes until golden brown and hollow-sounding when tapped. Cool slightly (5-10 minutes) before frosting.
- Beat room-temperature butter and cream cheese until smooth. Mix in vanilla, salt, and cinnamon. Add powdered sugar and beat until smooth. Frost slightly cooled rolls.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
