Sweet, fluffy Easy Cinnamon Rolls made with a brown sugar cinnamon swirl and topped with vanilla cream cheese icing are outrageously delicious! This simple, “quick rise” recipe is great to make for breakfast and brunch and perfect for the holiday season. And if cinnamon rolls seem intimidating, this is the perfect beginner recipe where I walk you through all the steps to making fluffy cinnamon rolls.
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5 Star Reader Comment
These are the EASIEST and most delicious cinnamon buns I have ever made!!! Next time, these will be made often, I will cut them into 12 pieces instead of 8.
Kim
If you’re a cinnamon roll lover but are hesitant to tackle what appears to be a complex recipe, then this recipe is for you! After many rounds of testing, I’ve mastered the art of cinnamon roll making thanks to instant-rise yeast. Over the past month, I’ve made this recipe no less than 6 times. These beautiful, sweet, sticky, buttery rolls have turned out perfectly each time and I know they will for you too!
Why You’ll Love These Cinnamon Rolls
- So Fluffy and Fast: They’re buttery, soft, and fluffy but only require 1 hour to rise.
- Cream Cheese Frosting: Need I say more?
- Homemade is Best: They’re made from scratch and are better than anything from a bakery!
If you love bakery-style breakfast treats, give my Glazed Orange Muffins and Blueberry Lemon Scones a try!
Cinnamon Roll Ingredients
Quick Rise Yeast vs Rapid Rise Yeast
You’ll find many types of yeast in the baking aisle. There’s active dry yeast, instant dry yeast, rapid rise yeast. But quick-rise yeast and rapid-rise yeast are the same things for all intents and purposes. It’s a yeast that is much more stable than active dry yeast and that reacts much faster.
- Flour: Any all-purpose flour works well for this recipe. You can also use bread flour.
- Quick Rise Instant Yeast: I recommend Red Star quick rise instant yeast. Be sure to make sure your yeast is fresh! If new, it should be no more than 1 year old (check the package expiration date) and if you’ve stored it, it should have been stored in the fridge for no more than 1 year.
- Salt: This helps enhance the cinnamon and brown sugar.
- Milk: To help bring the dough together. Any milk you like will work.
- Sugar: I prefer to use white sugar in the dough because it reacts best with quick-rise yeast and doesn’t weigh down the dough.
- Eggs: These are the binder for the rolls.
- Butter: Of course, cinnamon rolls need butter! This gets mixed into the dough and used in the filling.
- The Filling: The rest is just light brown sugar and cinnamon.
- Icing: To make this, we’ll mix softened cream cheese with butter, confectioners sugar (or powdered sugar), vanilla extract, salt, and a splash of milk.
My Top Tips For The Best Cinnamon Rolls
This recipe is incredibly easy and foolproof, but I’ve learned a few things over the years.
- Keep it warm: These rolls rise quicker when in a warm environment. The two places I’ve found they rise best are in the oven with the light on (the oven off, though) and underneath a microwave light or similar. This is why the rise time listed varies from 15 minutes to an hour.
- Underbake: This is key to insanely delicious cinnamon rolls. Underbake them just ever so slightly because they will continue to bake after they come out of the oven.
Step-By-Step Directions
- Prepare the Dough: In the bowl of a stand mixer, combine 3 ½ cups of flour, yeast, salt, sugar, eggs, butter, and warm milk. Mix with the dough hook attachment for 4-5 minutes until the dough comes together. You can also mix it by kneading it by hand for 8-10 minutes. If the dough is sticky, add the remaining ¼ to ½ cup of flour. Cover with plastic wrap and let it rest for 15 minutes to an hour at room temperature.
- Roll and Fill: Lightly flour a work surface and roll out the cinnamon roll dough into a 10 x 15-inch rectangle. Spread the softened butter evenly over the surface, then sprinkle the cinnamon sugar mixture over the top.
- Shape the Rolls: Starting from the long edge, roll the dough tightly into a log. Pinch the edges to seal. Slice into 8 equal rolls using a sharp knife. At this point, you can put the roll in the refrigerator overnight. Just let them come. to room temperature before baking.
- Bake: Place the rolls in a buttered 3qt baking dish (about 6×8 inches). Bake in a preheated oven at 350°F for 30-35 minutes or until golden brown. Let the rolls cool for 10 minutes.
- Make the Icing: Using a hand mixer or whisk, beat the softened cream cheese, butter, confectioners’ sugar, vanilla, and salt until smooth. Add milk as needed to achieve the desired consistency.
- Serve: Spread the icing over the warm cinnamon rolls and serve immediately.
Frequently Asked Questions
Yes, they sure can! I’ve made them ahead of time over the past 2 weekends, and they turn out great. Turn them into “overnight” cinnamon rolls by making them, then placing them in the prepared baking dish. Do not let them rise at room temp. Cover with plastic wrap and store in the fridge overnight. Before baking the next morning, remove the pan about 45 minutes prior to baking.
You bet. This recipe freezes beautifully. To freeze, make the rolls and let cool completely. Wrap them tightly in plastic wrap and store in the freezer for up to 3 months. To serve, let the rolls thaw completely, warm them, and slather on the icing. YUM!
You sure can! In the bottom of the pan, grease it with butter and sprinkle it with a good layer of brown sugar and chopped walnuts or pecans. Place the rolls on top and then bake. When done, flip them out so the bottom becomes the top, and enjoy!
What To Serve With Homemade Cinnamon Rolls
Cinnamon rolls go with everything! From Mistletoe Mimosas to Award Winning Southern Soul Chili (don’t knock it till you try it!). Or you can serve it Ham & Cheese Egg Cups and this Sunshine Fruit Salad for a full brunch spread.
More Breakfast & Brunch Recipes To Make
- Sausage and Egg Breakfast Casserole
- Glazed Orange Muffins
- Ham & Cheese Strata
- French Toast Bread Pudding
- Three Cheese Quiche
If you tried this Easy Cinnamon Rolls Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 3 ½ – 4 cups all-purpose flour
- 1 packet instant quick rise yeast – I use Red Star
- ½ teaspoon kosher salt
- ¾ cup warm milk
- 2 tablespoons sugar
- 2 large room temperature eggs
- 6 tablespoons room temperature salted butter
Cinnamon Sugar Filling
- ½ cup light brown sugar
- 2 teaspoons cinnamon
- ½ cup (1 stick) room temperature butter
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 4 tablespoons room temperature butter
- 1 cup confectioners sugar
- 1 teaspoon vanilla
- pinch of salt
- 3 tablespoon milk
Instructions
- To the bowl of a stand mixer, add 3 ½ cups of flour, yeast, salt, sugar, eggs, butter, and warm milk. Using the dough hook attachment, mix until the flour is incorporated, about 4 to 5 minutes. If the dough is sticky, add the remaining ¼ to ½ of flour. Cover the bowl with plastic wrap and let the dough sit for 15 minutes or up to an hour at room temperature.
- Lightly flour a work surface and turn out the dough. Punch it down and roll it into a rectangle about 10 x 15 inches. Spread the ½ cup of room temperature butter evenly over the dough. Sprinkle over cinnamon sugar.
- Heat oven to 350 degrees.
- Starting on the long edge, roll the dough into a log making sure it's as tight as possible. Pinch the edge to seal. Using a sharp knife, cut into 8 rolls. Place in a buttered 3qt rectangle (about 6×8 inch) baking dish. Bake for 30-35 minutes or until rolls are golden brown. Remove from oven and let cool for 10 minutes. Spread icing over warm rolls and serve.
Cinnamon Sugar
- In a small bowl mix together brown sugar and cinnamon until well blended.
Cream Cheese Icing
- In a medium-size mixing bowl using a hand mixer or whisk, mix together softened cream cheese, butter, confectioners sugar, vanilla, salt until smooth. If icing is too thick, add another tablespoon of mix.
Nutrition
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Absolutely love this recipe! The step-by-step instructions make it so approachable, even for beginners. The tip about underbaking for extra softness is a game-changer. Can’t wait to try these for a cozy weekend brunch
Thank you! You’ve made my day.
~Donya
kim
Good morning & happy holidays 🌲
I am making your easy cinnamon buns again😉. I wanted to know how to make these overnight easy cinnamon rolls , any suggestions?
Sandra
Easy to make, smell delicious & are fabulous!!
Thanks, Sandra!
~Donya
Shelley Cunningham
First time attempting cinnamon rolls. What a great and easy recipe! The icing is to die for! Was able to make 12 rolls which made my family quite happy.
You have made my day, Shelley!
~Donya
Kim
These are the EASIEST and most delicious cinnamon buns I have ever made!!! Next time, these will be made often, I will cut them into 12 pieces instead of 8.
Donya
Hey there Kim!
Wow! Thank you so much for your sweet words and this phenomenal rating! I am thrilled to here y’all enjoyed this recipe, I completely agree with you that it’s one of the easiest homemade cinnamon bun recipes, I feel like it’s one of those recipes that people are impressed by even though it’s easier than you’d think. I think that you could absolutely make this into 12 cinnamon buns if you wanted. Thank you so much for your support, I hope you have a happy Holiday season!
~Donya
Chelsea
I’m OBSESSED with this recipe! I’ve already made it twice within a week if that’s any indication of my infatuation. It’s also very beginner dough friendly, I was nervous about messing it up but it turns out every time. Easy to follow and delicious! Everyone that’s tried them won’t shut up about them for weeks!
Donya
Hey there Chelsea!
Wow! Thank you so much for your raving review and your fantastic rating! I am so happy to hear that you have enjoyed this recipe, there is really nothing better than a warm cinnamon roll on a chilly day. If you ever have any questions about a recipe please feel free to reach out, I appreciate your support! I hope you have a great rest of your day!
~Donya
I love being a taster test for A Southern Soul. These cinnamon rolls are so good I could not stop eating them. Thanks!