Cinnamon Rolls Recipe for Christmas

If you’ve been chasing the kind of cinnamon rolls that turn out bakery-soft at home, this is the one to keep. This recipe is straightforward, beginner-friendly, and built to deliver tall, fluffy, perfectly tender homemade cinnamon rolls with a classic cinnamon swirl and a cream cheese icing that melts into every layer.

What Makes the Best Cinnamon Roll?

The best cinnamon rolls have three things working together: a dough that bakes up pillowy and soft, a cinnamon filling that tastes bold without turning gritty, and a creamy topping that finishes each bite without overpowering it. Texture matters just as much as flavor, because no one wants a roll that's too tough or dry. It can taste good and still feel heavy if the dough is under-risen, over-floured, or baked too long.

Two ingredient choices are especially important if you're hoping to get the best cinnamon rolls in your own kitchen 

First, bread flour helps create a dough that’s elastic enough to rise well and hold its shape, while still baking up tender. Second, cream cheese icing for cinnamon rolls adds a rich tang that balances the sweetness of the filling, so the whole roll tastes layered instead of like one flat note of sweetness. 

You’ll also see people talk about cinnamon rolls with heavy cream because it’s a popular way to boost richness/softness, but the base method here already delivers a soft interior when the dough is handled and baked correctly.

Tips for Making the Best Cinnamon Rolls

Letting the dough rise properly is not optional. The first rise builds structure and volume, and the second rise helps the rolls puff and fill the pan so they bake evenly. If you rush either one, you’ll usually end up with dense centers or uneven spirals. Patience is key here folks. 

Yeast choice is also a pretty important factor that you don't want to brush to the side. Instant yeast (also called quick-rise) is convenient because it works quickly and doesn’t require traditional proofing, but it still needs the right environment. Warm milk is the way to go. If the milk is too hot, yeast activity drops dramatically; if it’s too cool, the dough rises slowly and inconsistently.

When shaping, focus on even thickness and a snug roll without squeezing the dough into submission. Rolling too loosely can create gaps, but rolling too aggressively can force filling out and lead to misshapen spirals. For cutting, floss or a serrated knife helps you keep clean edges so the rolls rise uniformly. This is where you want to pay attention to make sure your rolls are the same size. Otherwise, you could easily end up with a few tiny ones and a couple jumbo-sized ones in the baking pan. 

Bread flour is a major texture upgrade here. It supports better rise and gives the dough a soft, stretchy feel that’s easier to roll without tearing. If you want to lean into the “extra rich” trend, heavy cream is often used as an optional add-on in other recipes (some bakers pour a small amount over the rolls right before baking because they say it helps them to stay moist). That’s not required for this method to work well, so think of it as a bonus technique rather than a fix.

What is The Difference Between a Cinnamon Roll and a Cinnamon Bun?

Cinnamon rolls are typically spiral-shaped, baked until soft, and finished with a topping like icing or cream cheese frosting. They’re usually served “right side up” with the swirl visible on top.

Cinnamon buns tend to be more compact and are often baked with a sticky glaze or syrup at the bottom of the pan, then flipped after baking so the caramelized layer becomes the top. Both are good, but they’re different experiences; cinnamon rolls are more creamy and fluffy, while buns give you sticky and syrupy.

Bread Flour or All-Purpose flour?

Bread flour gives you an advantage because it has more protein than all-purpose flour, which supports stronger gluten development. That extra structure helps the dough trap gas produced by the yeast, which improves rise and produces a softer, fluffier interior once baked.

All-purpose flour can work, but the texture may come out a bit less lofty and a little more cake-like depending on handling. If you want results that are giving, “this is the best cinnamon rolls recipe out there,” bread flour is the more reliable choice for soft, airy, and tall.

What is Cinnamon Roll Filling Made Of?

You can't have a classic cinnamon roll filling if you're not using these three essentials: butter, brown sugar, and ground cinnamon. Butter gives the mixture richness and helps it adhere to the dough. Brown sugar provides deep sweetness with a slight molasses note, and cinnamon carries the signature warmth that makes the swirl taste like a cinnamon roll should.

Remember, don't get confused here at this point. It is totally up to you if you choose to use heavy cream, but it's not at this step. Do not add a little cream to your filling before rolling the dough up. Save that for baking time if you go that route, but don't use it inside the cinnamon-sugar layer.

Ingredients You Will Need For Cinnamon Rolls

This cinnamon roll recipe is not complicated, but each ingredient has a job. The dough ingredients create a soft, workable base that rises well. The filling ingredients make the swirl flavorful and evenly sweet. The icing ingredients give you a smooth, creamy finish that sinks into the warm rolls. Got it? Let's get started. 

For The Dough

• Milk - 180 grams: Milk hydrates the flour and supports a tender crumb, which is a big part of why these easy homemade cinnamon rolls feel soft instead of dry. Whole milk or 2% are ideal, but a dairy-free alternative can still hydrate the dough effectively.

• Granulated Sugar - 50 grams: Sugar brings light sweetness and supports yeast activity, helping the dough rise with better volume and texture.

• Instant Yeast - 2¼ teaspoons: Instant yeast is designed for quick activation and reliable rise, making it a practical choice for an easy cinnamon rolls method that still feels bakery-level.

• 1x Large Egg: Egg provides structure, helping the dough bake up cohesive instead of crumbly.

• 1x Large Egg Yolk: The yolk boosts richness and tenderness, which contributes to that soft, plush interior people want from homemade cinnamon rolls.

• Bread Flour - 360 grams: Bread flour is the backbone of this texture. It helps the dough rise well, roll out smoothly, and bake up fluffy and chewy in the best way.

• Salt - ¾ teaspoon: Salt keeps the sweetness balanced and improves overall flavor, so the rolls don’t taste one-note.

• Salted Butter - 57 grams, melted and cooled: This butter goes into the dough to add richness and softness. Cooling it matters so it blends smoothly without stressing the yeast.

• Extra-virgin olive oil, for greasing the bowl: A light coat of oil prevents sticking and makes it easier to remove the dough after the first rise.

For The Filling

• Butter - 57 grams:

Softened butter forms the base layer that holds the cinnamon sugar in place and keeps the filling moist.

• Brown Sugar - 142 grams:

Brown sugar gives the filling a deeper sweetness that reads more “cinnamon roll shop” than plain sugar.

• Ground Cinnamon - 1½ tablespoons: Cinnamon is the defining flavor, and this amount keeps the swirl bold without tasting harsh.

For the Icing

• Cream Cheese - 112 grams: Cream cheese makes the icing tangy, smooth, and rich, which is why cream cheese icing for cinnamon rolls tastes so balanced.

• Butter - 3 tablespoons: Butter rounds out the flavor and gives the icing a soft, spreadable consistency.

• Powdered Sugar - 85 grams: Powdered sugar sweetens and thickens the icing, giving it that classic creamy finish.

• Vanilla Extract - ½ teaspoon:

Vanilla adds warmth and depth so the icing tastes complete, not just sweet.

How To Make Cinnamon Rolls - Instructions

Step 1

Warm the milk in a microwave-safe bowl for 45 seconds to 1 minute, aiming for about 115°F. The milk should feel comfortably warm, similar to bathwater, not hot.

Step 2

Pour the warm milk into the bowl of a stand mixer fitted with the paddle. Sprinkle the yeast over the milk. If you’re using active dry yeast instead of instant, add the granulated sugar now and let the mixture sit until foamy, about 5 minutes.

Step 3

Add the remaining sugar (if you didn’t add it already), then add the melted and cooled butter, the whole egg, and the egg yolk. Mix on medium speed until the mixture looks uniform, about 30 seconds. If you’re not using a mixer, stir until fully combined.

Step 4

Remove the bowl from the mixer and stir in the bread flour and salt with a wooden spoon until the mixture starts to come together as a dough. This keeps flour from flying everywhere when you switch to kneading.

Step 5

Swap to the dough hook and knead on medium speed until the dough becomes smooth and soft with a slightly sticky feel, about 8 to 10 minutes. If the dough is sticking heavily to the bottom of the bowl, add bread flour 1 tablespoon at a time, up to 3 tablespoons total, just until it’s workable.

Step 6

Lightly grease a large bowl with olive oil. Shape the dough into a ball, place it in the bowl, then cover with plastic wrap and a warm towel. Let it rise until doubled in size, about 1 to 1½ hours. A good check is pressing a finger about an inch into the dough; it should leave an indentation that doesn’t immediately spring back.

Step 7

Flour your work surface well. Turn the dough out and roll it into a 10 x 14-inch rectangle, keeping the thickness as even as you can.

Step 8

Spread the softened butter across the dough, leaving a ¼-inch border along one short edge. In a small bowl, combine the brown sugar and cinnamon, then sprinkle it over the butter and gently press it in so the filling adheres.

Step 9

Starting from the short side opposite the border, roll the dough up tightly into a log. Pinch the seam to seal and place the log seam-side down. Trim ½ inch off each end since those edges tend to have less filling, then gently nudge the log inward from both ends to compact it slightly.

Step 10

Cut the log into nine 1-inch slices using unflavored dental floss or a serrated knife for clean cuts.

Step 11

Line a 9-inch round pan or a 9-inch square pan with parchment paper. Arrange the rolls in the pan, then cover with plastic wrap and a towel. Let them rise again until noticeably puffy, doubled in size, and touching, about 45 minutes to 1 hour.

Step 12

Preheat the oven to 350°F. Once the rolls have finished the second rise, remove the coverings and bake for 20 to 25 minutes, until the edges are golden. Keeping the bake in this range helps the centers stay soft.

Step 13

Let the rolls cool for 10 minutes while you make the icing. Beat the cream cheese, powdered sugar, softened butter, and vanilla together. Start on low speed for about 30 seconds, then increase to a higher speed until the icing is smooth and fluffy, about 1 to 2 minutes. Spread the icing over the warm rolls and serve.

Why Do My Cinnamon Rolls Rise Unevenly When Baking?

Uneven rising usually comes down to inconsistent shaping or proofing. If the dough was rolled thicker on one side, the rolls won’t bake and expand at the same pace. Uneven cutting can also cause some pieces to rise faster than others because smaller rolls heat through more quickly.

Overproofing is another common cause. If the second rise goes too long, the structure can weaken, leading to lopsided expansion in the oven. Oven temperature can also contribute to hot spots, or, a miscalibrated oven may brown one side faster, which can push some rolls to set before others finish expanding.

To reduce uneven rise, roll the dough to an even rectangle, cut slices to the same thickness, and use the recommended pan size so the rolls have consistent contact and spacing. Baking in the center of the oven also helps the heat circulate more evenly.

Why Are My Cinnamon Rolls Not Fluffy?

Dense cinnamon rolls usually happen for one of three reasons: 1) the dough was overworked, 2) the yeast didn’t perform well, or 3) the dough didn’t rise long enough. Too much added flour during kneading can make the dough stiff, which limits expansion and results in a heavier texture. Over-kneading can also tighten the dough if it goes far beyond the recommended time.

Yeast performance can also make or break a good roll. If the milk was too hot, yeast activity can drop, and the dough won’t rise properly. If the yeast is old or stored improperly, it may not lift the dough enough to create that airy interior.

To troubleshoot, confirm your yeast is fresh, keep the milk warm but not hot, and treat rise times as guidelines rather than a fixed timer. The dough should visually double and pass the indentation test before you move on (you should be able to press into the dough and see your finger indent as it slowly springs back but still retains a slight dimple). 

When those checkpoints are met and the bake time stays in range, you get the soft, fluffy texture people expect when they’re learning how to make cinnamon rolls at home.