Sensational Cinnamon Rolls

Have you ever had one of those mornings where nothing will do except a tender, gooey, and shamelessly large cinnamon roll? If so then this recipe is for you! Whether we make them ourselves, buy them from the bakery or mall food court there is something about cinnamon rolls that make you feel like a little kid. This recipe is one that I have been tweaking ever since I found it several years ago. They are perfect-the way a cinnamon roll should be! Warm ooey, gooey, melt-in-your-mouth cinnamon rolls topped with rich cream cheese frosting and worth every last calorie! 😀

Don’t worry if you don’t have 3 hours in the morning to make these incredible cinnamon rolls just make them the night before and let them rise in the refrigerator over night. In the morning just pop them into the preheated oven and bake. They also freeze well so you can have indulgent cinnamon rolls even during a busy weekday morning.

Sensational Cinnamon Rolls

Yield: 12 cinnamon rolls


For the Cinnamon Rolls:
1 cup warm milk (110 degrees F)
1/2 cup white sugar plus 1 tablespoon sugar
2½ teaspoons (1 envelope) active dry yeast
1/3 cup butter, melted
2 eggs, room temperature
4½ cups bread flour
1 teaspoon salt

For the Filling:
1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/3 cup butter, softened

For the Frosting:
1 (6 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt


Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
Add butter, eggs, flour, remaining ½ cup sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9x13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.
Roll dough into a 16x21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4" margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.
Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting.

Recipe Notes:
After shaping the rolls and placing them in the greased pan, they can rest, covered, in the refrigerator overnight. In the morning, place them into the preheated oven and bake.
Unbaked rolls also freeze well. The night before you want to bake them, place the pan in the refrigerator. In the morning, place in preheated oven and bake.

Source: adapted from

One Year Ago: Banana Bread  

38 Responses to “Sensational Cinnamon Rolls”

  1. #
    Erin — July 20, 2011 @ 12:59 pm

    Simply amazing! I want one for lunch

  2. #
    Caroline — July 20, 2011 @ 1:57 pm

    Wow, these look amazing Christina! Cinnamon rolls are one of the few breakfast items I really enjoy. :)

  3. #
    Rufus' Food and Spirits Guide — July 20, 2011 @ 1:59 pm

    Are you serving them on China? Ha, if so they do look China worthy.

    • Christina replied: — July 20th, 2011 @ 3:02 pm

      Hahaha….Definitely china worthy!! 😉

  4. #
    Anne Bøgegaard — July 20, 2011 @ 2:08 pm

    They look so tasty! :-)

  5. #
    yumtherapy — July 20, 2011 @ 2:29 pm

    WOW! This blog post was aptly named. I am drooling.

  6. #
    The Café Sucré Farine — July 20, 2011 @ 2:34 pm

    oh my! These look simply scrumptious! I have a few yummy cinnamon roll recipes but this one will have to go on my list too. I can just imagine the incredible aroma that was wafting through your house as these baked!!

  7. #
    chocolateandcarrots — July 20, 2011 @ 2:37 pm

    Wow. You’ve won my heart. 😉

  8. #
    Kathleen — July 20, 2011 @ 2:42 pm

    Christina! I am soooo drooling !!!

  9. #
    Mandy@Withmilkandflour — July 20, 2011 @ 3:41 pm

    Oh wow, these look scrumptious! I love how they have turned out so perfectly circular.

  10. #
    katshealthcorner — July 20, 2011 @ 3:59 pm

    oh my gosh.

  11. #
    Junia @ Mis Pensamientos — July 20, 2011 @ 4:06 pm

    wow, these are perfect cinnarolls!!!

  12. #
    Maris(In Good Taste) — July 20, 2011 @ 4:40 pm

    Want one now!

  13. #
    juliakrystine — July 20, 2011 @ 5:34 pm

    Oh my, these look PERFECT!!!! Thanks for the overnight fridge suggestion too.

  14. #
    chicaandaluza — July 20, 2011 @ 5:38 pm

    I can almost smell them – and love the very elegant crockery!

  15. #
    freshandfoodie — July 20, 2011 @ 7:24 pm

    Oh my, these look like absolute perfection. I love cinnamon rolls but haven’t found the perfect recipe quite yet. I’d love to try yours — they look amazing.

  16. #
    The Teenage Taste — July 20, 2011 @ 7:28 pm

    I can totally relate to having days where the cinnamon roll cravings are off-the-hook! These look absolutely…perfect! They are perfectly round with a perfect cinnamon sugar swirl in the middle. Now THAT’S a cinnamon roll! :-)

    PS – Would I be able to sub all-purpose flour for the bread flour?

  17. #
    muppy — July 20, 2011 @ 8:06 pm

    looks perfect, i want one on this very wet chilly day right now……

  18. #
    happywhennothungry — July 20, 2011 @ 8:39 pm

    Wow these look amazing! I’ve been wanting to make homemade cinnamon rolls for a while now. Def will have to try!

  19. #
    Jennifer Eloff — July 20, 2011 @ 10:57 pm

    Wow, Christina, looks like Cinnabon came to my screen! Well done!

  20. #
    Jennifer Eloff — July 20, 2011 @ 11:01 pm

    Just wanted to add – I used to enjoy them a lot when I was younger and my son when he was barely 2 always wanted one at the mall when I went grocery shopping. Brings back memories! I used to not have to worry about my weight so much in those days (some but not too much). I also liked a cinnamon bun that was deep fried, I think – it was the most awesome gooey, soft bun you could imagine. It was completely dark in color too – very different. I used to get them on my way to Panorama in British Columbia in the springtime. Yummy! Okay, before I write a little book….bye for now!

  21. #
    Christine — July 20, 2011 @ 11:32 pm

    Looks wonderful! Mouthwatering. Yum!

  22. #
    Dani Katarina — July 21, 2011 @ 1:23 am

    So I showed my boyfriend JUST the picture of the cinnamon roll, and now he is asking me to bake some :) I guess I know what I’ll be doing this weekend, DELICIOUS!

  23. #
    Anita Menon — July 21, 2011 @ 1:32 pm

    Beautiful and so drool-inducing..

  24. #
    kita — July 21, 2011 @ 1:45 pm

    Beautiful roll! It looks so perfect

  25. #
    Hungry Jenny — July 21, 2011 @ 3:19 pm

    Oh my gosh Christina, if I had that much icing in the morning, I’d be bouncing around for the rest of the day! Cinnamon rolls are such a guilty pleasure, love them. I think I can actually smell these ones, mm…

    Hungry Jenny x

  26. #
    Lauren at Keep It Sweet — July 21, 2011 @ 6:00 pm

    These really do look amazing! I wish I could grab one out of my computer.

  27. #
    Shelby Ruttan — July 21, 2011 @ 6:39 pm

    That last photo especially makes me with it weren’t too hot to bake these!

  28. #
    briarrose — July 22, 2011 @ 2:21 pm

    Such a craving now….these are irresistible.

  29. #
    Patti — September 12, 2011 @ 10:26 am

    These are great! I’ve been using a different cinnamon roll recipe for a few years and have been very satisfied with it, but I gave this one a try and it is my new go-to recipe! “Sensational” is a perfectly descriptive word for them!

  30. #
    Me — December 21, 2011 @ 3:18 pm

    Why do you turn oven on to 200 then shut off? Are you suppose to put the dough in there to rise?

    • Christina replied: — December 21st, 2011 @ 10:33 pm

      Heating up the oven to 200 degrees then shutting it off helps with rising. You heat up the oven just slightly then cover the bowl the dough is in with plastic wrap and place it in the warm oven. Let rise until doubled in size.

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  35. #
    Caitlin — August 31, 2013 @ 1:14 am

    This may be a very stupid question as I am new to baking, but is there a way to make these cinnamon rolls without a stand mixer or dough hooks? If they are essential, I will find a way to afford them because Australians just don’t really make or sell these babies and I miss them SO MUCH (I’m originally from New York, land of bagels and cinnamon rolls, neither of which are big over here)!

    Anyway, I love your blog and the recipes I’ve made so far! Thanks for sharing.


    • Christina replied: — September 8th, 2013 @ 3:58 pm

      You can make these without the stand mixer, it just makes it a bit easier to use one! 😉 To make them without the stand mixer, just knead the dough until it is smooth and elastic, about 10 minutes. If you give it a try I would love to hear how it turns out for you! :)

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