There’s nothing quite like the smell of cinnamon rolls baking in the oven. The sweet aroma of cinnamon sugar melting into buttery dough is enough to make anyone’s heart skip a beat. These best homemade cinnamon rolls are everything you dream of: soft, fluffy centers, swirls of gooey cinnamon filling, and a rich cream cheese frosting that drips into every layer. The best part? This is an easy cinnamon roll recipe that doesn’t require a mixer, making it perfect for beginners and seasoned bakers alike. Whether you’re serving them for brunch, dessert, or a cozy weekend breakfast, these rolls are guaranteed to steal the show.
Table of Contents
Why You’ll Love This Cinnamon Roll Recipe
- Bakery-style at home – Pillowy dough, gooey swirls, and silky frosting, right from your oven.
- Simple, no mixer needed – Just a bowl, a spoon, and your hands. That’s it.
- Perfectly balanced flavor – Not too sweet, with just the right kick of cinnamon.
- Versatile treat – Breakfast, dessert, or snack… these rolls fit any occasion.
- Tastes better than store-bought – Because nothing beats homemade love.
Ingredients for the Best Cinnamon Rolls
Every ingredient plays a role in creating that melt-in-your-mouth magic:
- All-purpose flour – The foundation for soft, airy rolls.
- Whole milk – Warm and creamy, helps activate the yeast and tenderize the dough.
- Active dry yeast – Brings the rise and that fluffy texture we love.
- Granulated sugar – Adds sweetness to the dough.
- Salt – Balances the sweetness and deepens flavor.
- Unsalted butter – Melted for the dough, softened for the filling, creamy for the frosting.
- Brown sugar – Rich and caramel-like, the perfect filling partner for cinnamon.
- Ground cinnamon – Warm, cozy spice that makes this a true classic.
- Cream cheese – The star of the frosting, tangy and rich.
- Powdered sugar – For a smooth, sweet glaze.
- Vanilla extract – Adds depth and warmth to the icing.
Step-by-Step Instructions
Step 1: Make the Dough
Warm your milk until it’s cozy (like a warm bath, not hot). Stir in yeast and sugar, then let it rest until foamy. This bubbly magic is the start of your perfect rolls.
Step 2: Mix and Knead
Add melted butter, salt, and flour. Stir until a sticky dough forms. Knead on a floured counter for 6–8 minutes until smooth, stretchy, and soft like a pillow.
Step 3: Let It Rise
Transfer dough to a greased bowl, cover, and let it rise in a warm spot for about 1 hour. It should double in size and feel airy.
Step 4: Roll It Out
Punch down the dough and roll into a rectangle (about 12×18 inches). Spread with softened butter, then sprinkle with brown sugar and cinnamon.
Step 5: Shape the Rolls
Roll the dough into a log from the long side. Slice into 12 even pieces. (Pro tip: use dental floss for clean cuts!)
Step 6: Second Rise
Place rolls in a greased baking dish, cover, and let rise again for 30 minutes until puffy and touching.
Step 7: Bake
Bake at 350°F (175°C) for 25–30 minutes until golden brown and your kitchen smells like heaven.
Step 8: Frost and Enjoy
Whip up the cream cheese frosting. Spread over warm rolls so it melts into the swirls. Serve immediately and savor each gooey bite.
Pro Tips for Success
- Warm milk is key – Too hot will kill the yeast; too cold won’t activate it.
- Use floss to cut – It keeps the rolls perfectly round.
- Heavy cream trick – Pour ½ cup over rolls before baking for extra gooey centers.
- Storage – Keep leftovers covered at room temp for 2 days, or refrigerate up to 5 days.
Flavor Variations
- Nutella Swirl Rolls – Swap cinnamon sugar with Nutella.
- Apple Cinnamon Rolls – Add diced apples to the filling.
- Pumpkin Spice Rolls – Mix pumpkin puree and pumpkin spice into the filling.
- Maple Pecan Rolls – Drizzle maple syrup and sprinkle pecans before baking.
Serving Ideas
- Breakfast indulgence – Pair with coffee, tea, or hot cocoa.
- Holiday centerpiece – Serve on a pretty platter with fresh fruit.
- Dessert delight – Top with extra frosting and a scoop of vanilla ice cream.
- Cozy snack – Enjoy one straight from the pan, fork optional.
FAQs
Can I make these cinnamon rolls ahead of time?
Yes! Assemble the rolls, cover, and refrigerate overnight. Bake fresh in the morning.
Can I freeze cinnamon rolls?
Absolutely. Freeze unbaked rolls, then thaw and bake. Or freeze baked rolls and reheat later.
What if I don’t have cream cheese?
Use a simple vanilla glaze (powdered sugar + milk + vanilla).
How do I reheat cinnamon rolls?
Pop them in the microwave for 20–30 seconds for that fresh-from-the-oven feel.
For More Recipe Inspiration
Love these sweet treats recipes? Try these next:
- Protein Muffins – a high-protein snack for busy mornings.
- Mini Bento Cake Recipe – trendy, cute, and perfect for gifting.
- Cottage Cheese Chocolate Mousse – rich, light, and guilt-free.
- Cloud Cake Recipe – the fluffiest cake you’ll ever try.
Quick Recap
These best homemade cinnamon rolls are soft, gooey, and frosted with dreamy cream cheese icing. They’re simple enough for beginners yet impressive enough for holidays. Bake a batch this weekend and watch them disappear.
Don’t forget to Pin this recipe for later so you can make them again and again!
the-best-cinnamon-roll-recipe-no-mixer
Equipment
- mixing bowls medium and large
- whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- 9×13-inch baking pan buttered or lined with parchment
- Rolling Pin
- Bench scraper or knife
- Unflavored dental floss for clean slices (optional)
- Plastic wrap or clean kitchen towel for proofing
Ingredients
- 1 cup whole milk, warmed to 105–110°F
- 2¼ teaspoons active dry yeast (one 0.25-oz packet)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 teaspoon fine sea salt
- 3½ cups all-purpose flour, plus more for dusting (start with 3 to 3¼ cups and add as needed)
- ½ cup unsalted butter, softened (for filling)
- ¾ cup packed light brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- ¼ teaspoon fine sea salt (for filling)
- ½ cup heavy cream, room temperature (optional, for extra-gooey centers)
- 4 ounces cream cheese, softened (for frosting)
- 2 tablespoons unsalted butter, softened (for frosting)
- 1½ cups powdered sugar, sifted (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- 1–2 tablespoons milk or cream, as needed to thin (for frosting)
Instructions
- Warm the milk until it feels like a warm bath (105–110°F). Whisk in the yeast and 1 tablespoon of the sugar. Let sit 5–10 minutes until foamy.
- Whisk in the remaining sugar, melted butter, egg, and salt. Stir in 3 cups flour with a spoon until a shaggy dough forms. Add ¼–½ cup more flour only if very sticky.
- Turn dough onto a lightly floured counter and knead 6–8 minutes until smooth, soft, and stretchy. It should feel slightly tacky but not stick to your hands.
- Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.
- Make the filling: stir softened butter, brown sugar, cinnamon, and salt into a spreadable paste.
- Punch down dough and roll into a 12×18-inch rectangle with the long side facing you. Spread the filling from edge to edge.
- Roll into a tight log. Trim ends if needed. Slice into 12 even rolls using unflavored dental floss or a sharp knife.
- Arrange in a buttered or parchment-lined 9×13-inch pan. Cover and rise until puffy and touching, about 30–40 minutes. Meanwhile, preheat oven to 350°F (175°C).
- Optional: Pour the heavy cream evenly over the rolls just before baking for extra-gooey centers.
- Bake 23–27 minutes until lightly golden and the centers spring back when gently pressed. Do not overbake.
- Make the frosting: beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla, then add milk/cream to reach a thick, spreadable glaze.
- Cool rolls 10 minutes, then slather with frosting so it melts into the swirls. Serve warm.