Homemade Cinnamon Rolls

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My Homemade Cinnamon Rolls are soft, buttery, warmly spiced, and finished with a thick mascarpone frosting that makes every bite taste bakery-worthy. This homemade cinnamon rolls recipe gives you fluffy dough, a gooey brown sugar cinnamon filling, and the kind of creaminess that makes store-bought rolls hard to go back to.

Here are a few of my other cinnamon roll recipes: Sweet Potato Cinnamon Rolls, Red Velvet Cinnamon Rolls, Sticky Buns, and Chocolate Cinnamon Rolls. 

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• Latest Recipe Video:
• What Makes Homemade Cinnamon Rolls So Good?
• Homemade Cinnamon Rolls Key Ingredients
• How To Make Homemade Cinnamon Rolls
• How To Store Homemade Cinnamon Rolls
• Cinnamon Roll Substitutions, Tips & Tricks
• Are Homemade Cinnamon Rolls Hard to Make?
• Overnight Cinnamon Rolls
• More Breakfast Recipes
• Before You Begin
• 📖 Recipe

The first thing you’ll notice about homemade cinnamon rolls is the smell. Warm cinnamon, brown sugar, butter, and fresh dough hit the kitchen before the pan even comes out of the oven. Then the frosting melts slightly into the warm rolls, the spirals pull apart, and everybody suddenly finds a reason to stay close to the counter.

Cinnamon rolls are classics for a reason. We all have a story about our favorite one, whether it came from a mall, a bakery, a family kitchen, or a can that popped open on the counter. My wife loves Cinnabon cinnamon rolls, but this recipe is my way of paying homage to the cinnamon rolls I grew up loving from McKenzie’s Bakery. Their cinnamon rolls had raisins and a light icing, and that memory stuck with me.

Now, I know some people are anti-raisins in cinnamon rolls, so they are optional. I like the little pop of sweetness they bring, but the real star is the dough, the cinnamon filling, and the frosting. Instead of a standard cream cheese icing, I use mascarpone frosting. It’s thick, creamy, smooth, and has to be smeared on rather than poured.

I tested this recipe several times before getting it where I wanted it. At one point, I tried using mashed potatoes because they can make dough extra fluffy by softening gluten formation. That batch did not give me the cinnamon rolls I wanted, so I went back to the basics and focused on soft dough, dark brown sugar, cinnamon, butter, and a frosting good enough to make people ask when I’m making them again.

What Makes Homemade Cinnamon Rolls So Good?

Homemade cinnamon rolls are about texture first. The dough should be soft, slightly tacky, and easy to roll without feeling dry. If the dough is too stiff, the rolls bake up heavy. If it is too sticky, it becomes hard to shape and slice cleanly. The sweet spot is dough that feels soft and flexible but still pulls away from your hands with a little flour.

The second secret is proofing. You need the first rise so the dough can double and become light. You also need the second proof after the rolls are shaped, because that final rest helps create the fluffy texture people expect from cinnamon rolls. Skipping the second proof can leave you with rolls that taste good but feel dense.

The filling matters too. Cinnamon roll filling typically includes softened butter, brown sugar, and cinnamon. Brown sugar creates a gooier filling because of its molasses content, and dark brown sugar gives this recipe a deeper flavor. Softened butter spreads into the dough without leaking as quickly as melted butter, which helps keep the spirals defined.

Some bakers pour heavy cream over unbaked rolls before baking for an extra gooey texture. I do not use that method in this version because the dough and mascarpone frosting already bring plenty of richness, but I include it in the tips section if you want a softer, more decadent pan of cinnamon rolls homemade for brunch or holidays.

Homemade Cinnamon Rolls Key Ingredients

Here are the key ingredients you need to make homemade cinnamon rolls from scratch.

Active Dry Yeast

Yeast gives homemade cinnamon rolls their rise, flavor, and soft bread-like texture. Without yeast, you can make a quick cinnamon roll-style biscuit, but you will not get that classic fluffy dough.

Use warm liquid to wake up the yeast. Warm water works well in this recipe, but warm milk between 105°F and 115°F (40°C to 46°C) can be used if you want a richer dough. If the liquid is too hot, it can kill the yeast. If it is too cool, the yeast may not activate properly.

Unbleached All-Purpose Flour

Unbleached all-purpose flour gives these cinnamon rolls structure while keeping the dough tender. It is easy to work with, reliable, and perfect for home baking.

Bread flour can make fluffier cinnamon rolls because it has more protein, which helps build gluten and structure. All-purpose flour still gives you a soft, delicious roll, especially when the dough is kneaded properly and given time to rise.

Cinnamon

You cannot make homemade cinnamon rolls without cinnamon. I like using Saigon cinnamon because it has a bold, sweet, warm flavor that stands up to the brown sugar and butter.

All cinnamon is not created equal. Some brands taste mild and woody, while others bring a stronger bakery-style aroma. Use one you love because the cinnamon filling is the flavor people remember.

Unsalted Butter

Butter brings flavor to the dough, filling, and frosting. It makes the rolls taste rich and homemade instead of flat.

For the dough and frosting, softened butter blends smoothly. For the filling, softened butter is best because it spreads evenly and helps hold the brown sugar and cinnamon in place. Melted butter can work, but it may leak out faster while the rolls bake.

Dark Brown Sugar

Dark brown sugar gives the filling a rich molasses flavor that makes the cinnamon rolls taste warmer and gooier. It works beautifully with cinnamon and butter.

Light brown sugar can be used if you want a milder filling, and granulated sugar works in a pinch, but dark brown sugar gives these rolls more depth.

Raisins

Raisins are optional, but they are part of the McKenzie’s Bakery memory behind this recipe. They add little bursts of sweetness and texture inside the rolls. If raisins are not your thing, leave them out. You can also swap in dried cranberries for a tart-sweet bite.

Eggs

Eggs enrich the dough and help create a soft, tender texture. They also help the dough hold together as it rises, rolls, and bakes. Use room temperature eggs when possible so they blend more easily into the dough.

Vanilla Extract

Vanilla adds warmth to the dough and frosting. It does not need to be loud, but it helps the cinnamon, brown sugar, butter, and mascarpone taste fuller. You can also use vanilla or maple extract in the frosting if you want a slightly different finish.

Mascarpone Cheese

Mascarpone is an Italian-style cream cheese with a smooth, rich texture and mild flavor. It makes the frosting thick, creamy, and spreadable.

Most cinnamon rolls use cream cheese frosting, and cream cheese is a great substitute here. Mascarpone gives the frosting a softer flavor and a more luxurious texture, which is why I love it for this recipe.

Powdered Sugar

Powdered sugar sweetens and thickens the frosting. It blends smoothly with mascarpone, butter, vanilla, and salt to create a spreadable icing that holds its shape.

A simple powdered sugar glaze can also be used if you want something lighter, but the mascarpone frosting makes these rolls special.

How To Make Homemade Cinnamon Rolls

The key to great homemade cinnamon rolls is giving the dough enough time to rise, rolling it evenly, and baking the rolls until they are lightly golden brown without drying them out. You are building softness in stages: yeast activation, kneading, first proof, filling, second proof, baking, and frosting.

Make the Cinnamon Roll Dough

Warm the oven to 170°F(76°C), then turn it off once heated. This creates a warm, draft-free spot for the dough to rise.

In a large bowl, stir together active dry yeast and warm water, then let it sit for 5 minutes until it bubbles slightly. Add granulated sugar, kosher salt, softened butter, eggs, vanilla extract, and part of the flour. Stir until combined, then add the remaining flour and mix with a dough hook until a soft dough forms.

The dough should feel slightly tacky, not dry. If it feels too sticky to handle, lightly flour your hands and work surface instead of dumping in too much extra flour. Too much flour can make cinnamon rolls dry.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead until smooth. Knead the dough until it feels smooth, elastic, and easy to shape into a ball. If mixing by hand, this usually takes 8 to 10 minutes.

Let the Dough Rise

Place the dough in a lightly greased bowl, cover it with a towel or plastic wrap, and place it in the warm oven for about 1 hour, or until doubled in size.

Make the Cinnamon Sugar Filling

While the dough rises, stir together dark brown sugar, cinnamon, and kosher salt in a medium bowl.

Roll and Fill the Dough

Once the dough has doubled, punch it down and transfer it to a lightly floured surface. Use a rolling pin to roll the dough into a rectangle about ¼ inch thick. Spread softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly over the surface. Add raisins if using.

Roll the dough tightly enough to create defined spirals, but not so tight that the filling squeezes out. A firm, even roll gives you better slices and prettier cinnamon rolls.

Cut and Proof the Rolls

Cut the log into 1-inch slices and place the rolls in a greased baking dish. Cover the rolls with plastic wrap or a towel, then refrigerate for 1 hour for the second proof. This rest helps the shaped rolls relax and rise before baking.

Bake the Cinnamon Rolls

Preheat the oven to 400°F (204°C). Bake the rolls for 20 minutes, then cover them loosely with foil and continue baking for 10 minutes, or until golden brown.

The internal temperature of fully baked cinnamon rolls should be around 190°F to 200°F (88°C to 93°C). This is a helpful check to make sure the centers are baked without overbaking the edges.

Make the Mascarpone Frosting

While the rolls bake, stir together powdered sugar, mascarpone, softened butter, vanilla extract, and kosher salt until smooth. The frosting should be thick enough to spread.

Once the rolls are done, cool them for 10 minutes before smearing the mascarpone frosting over the top.

Use a rolling pin to roll the dough into a log shape. Cut the log into 1-inch slices, place on a baking sheet or baking dish, cover, and pop in the fridge covered with plastic wrap or a towel for 1 hour. 

Preheat oven to 400°F/204°C; bake cinnamon rolls for 20 minutes, cover loosely with foil, and continue baking for 10 minutes, until golden brown.

How To Store Homemade Cinnamon Rolls

Homemade cinnamon rolls stay fresh at room temperature for up to 3 days when stored in an airtight container. Keep them covered so the dough does not dry out.

They can also be stored in the refrigerator for up to 7 days. Refrigeration keeps them longer, but it can firm up the dough and frosting, so warming them before serving gives you the best texture.

Freeze baked cinnamon rolls in a freezer storage bag or airtight container for up to 3 months. Thaw before reheating.

Reheat cinnamon rolls in a 300°F (148°C) oven for 5 to 10 minutes, depending on their size. You can also microwave one roll briefly, but the oven gives better texture.

Mascarpone frosting can be made one day in advance and stored in an airtight container in the refrigerator. Let it soften slightly before spreading if it firms up too much.

Cinnamon Roll Substitutions, Tips & Tricks

Here are my top tips for making these easy homemade cinnamon rolls every time.

• If this is your first time making homemade dough with yeast, trust the recipe and do not rush the rise. Yeast needs warmth, moisture, and time.
• Use warm milk instead of warm water if you want a richer dough. Keep it between 105°F and 115°F ( 40°C to 46°C), so the yeast activates without getting damaged.
• Proof dough in a warm oven. Turn the oven to warm, let it heat, then turn it off before placing the covered dough inside.
• Some ovens have a proofing setting. Use it if you have one.
• The dough should feel slightly tacky, not dry. Add extra flour only when needed to keep it manageable.
• Knead dough for 8 to 10 minutes if mixing by hand, or until it feels smooth and elastic.
• Do not skip the second proof. It helps the rolls bake up light and fluffy instead of dense.
• Roll the dough tightly enough to hold the spiral, but not so tight that the filling squeezes out.
• Use softened butter for the filling instead of melted butter if you want less leaking during baking.
• Brown sugar creates a gooier filling because of its molasses content. Dark brown sugar gives the richest flavor.
• Cut the rolls with unflavored dental floss for cleaner slices. Slide the floss under the log, cross the ends over the top, and pull to cut.
• Pour heavy cream over unbaked rolls before baking if you want a softer, gooier texture. Start with ¼ to ½ cup so the rolls stay rich without getting soggy.
• Spread frosting on warm rolls. The heat helps the frosting soften and settle into the spirals.
• Cream cheese can be used instead of mascarpone for a more classic cinnamon roll frosting.
• A simple powdered sugar glaze can replace the mascarpone frosting if you want a lighter finish.
• Add vanilla or maple extract to the frosting for a different flavor.
• Use dried cranberries instead of raisins, or leave the fruit out completely.
• Bread flour can be used for fluffier cinnamon rolls, while all-purpose flour gives a softer, classic homemade texture.
• For dairy-free cinnamon rolls, use almond milk or coconut cream in the dough, vegan butter in the dough and filling, and a dairy-free frosting.
• Non-hydrogenated shortening or coconut oil can replace butter, but butter gives the best flavor.
• Instant yeast can be used instead of active dry yeast. The rise may move faster, so watch the dough instead of only the clock.
• Dry active yeast can be stored at room temperature for up to 1 year from the production date. After that, refrigerate it for up to 6 months or freeze it for up to 3 months.
• If you forgot to soften the butter, cut it into small pieces and let it sit on the wrapper while you measure the other ingredients. Once you can leave a fingerprint in it, it is ready.
• Cut the cinnamon rolls smaller to make 20 to 24 servings for a party, then bake them on two baking pans.
• Common mistakes include using liquid that is too hot, adding too much flour, skipping the second proof, rolling too tightly, slicing with a dull knife, overbaking the rolls, or frosting them after they are completely cold.

Are Homemade Cinnamon Rolls Hard to Make?

Homemade cinnamon rolls are not hard, but they do require patience. The recipe is simple: make dough, let it rise, fill it, roll it, cut it, proof it again, bake it, and frost it. The hardest part is waiting.

The secret is trusting the dough. It should feel slightly tacky and soft, not stiff. It should double during the first rise, then puff again after the rolls are shaped. As long as your yeast is active, your liquid is warm but not hot, and you give the dough time to rise, you can make cinnamon rolls from scratch with confidence.

A dirty cinnamon roll usually refers to a cinnamon roll that has extra filling, sauce, frosting, or toppings worked into it or poured over it, making it messier and more indulgent than a classic roll. These rolls are not “dirty” in that style, but the mascarpone frosting gives them plenty of rich, messy, worth-it energy.

Overnight Cinnamon Rolls

Homemade cinnamon rolls can be made ahead, which makes them perfect for holidays, brunch, and weekend breakfast.

After the first rise, roll, fill, cut, and place the cinnamon rolls in the baking dish. Cover the rolls tightly with plastic wrap, then place in the fridge overnight. The next morning, let the refrigerated rolls sit at room temperature for 30 to 45 minutes before baking.

Overnight rolls may not puff up as much before they go into the oven, but they will still bake beautifully if the dough had a good first rise. Do not leave them uncovered in the refrigerator because the dough will dry out.

You can also freeze cinnamon roll dough before baking. Wrap unbaked rolls tightly in plastic wrap, place them in a freezer storage bag, and freeze for up to 2 months. Thaw overnight in the refrigerator, then let them sit at room temperature before baking.

More Breakfast Recipes

Here are a few more recipes to add to your breakfast and brunch table.

• Buttermilk Doughnuts
• Pineapple Upside Down Sticky Buns
• Crispy Thin Pancakes
• Sweet Potato Waffles
• Cajun Fish and Grits
• Belgian Liege Waffles
• Grillades and Grits

Before You Begin

Before you start making this homemade cinnamon rolls recipe, here are the steps I use to move faster and stay organized.

Step 1: Warm the oven to 170°F (76°C), then turn it off so it is ready for proofing.

Step 2: Get all the ingredients for the homemade cinnamon rolls on the counter.

Step 3: Make sure the butter is softened before starting the dough and frosting.

Step 4: Measure the flour, sugar, yeast, cinnamon, brown sugar, butter, eggs, vanilla, and frosting ingredients into bowls.

Step 5: Mix the dough, then let it rise until doubled.

Step 6: Make the filling while the dough rises.

Step 7: Roll, fill, cut, proof again, bake, and frost while the cinnamon rolls are still warm.

The best homemade cinnamon rolls are soft, buttery, and made for the kind of morning where everybody walks into the kitchen asking what smells so good. The dough is fluffy, the brown sugar cinnamon filling is gooey, and the mascarpone frosting makes them feel special enough for holidays, birthdays, brunch, or any day you want cinnamon rolls that taste as if they came from a real bakery.

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