This cinnamon roll recipe creates fluffy, golden, gooey-on-the-inside rolls with a easy frosting that you may be tempted to eat by itself!

And I promise, this recipe is so simple! You can make it on a lounge-y, cool morning and it'll warm you and your loved ones up right away!

An overhead shot of an 11x13 pan full of cooked cinnamon rolls being frosted by someone. In the top left corner is a bowl full of icing and a spatula.

The Best Homemade Cinnamon Rolls

There are a few things I can't say no to in this life. One of them? A fluffy, gooey, steaming hot cinnamon roll. How could anyone resist?! It's the perfect Christmas morning meal to have with hot cocoa sitting around the fireplace, or just any morning when you want something decadent and special. And I promise you, these are doable for anyone to make! Even if you're averse to baking of any kind, you can make these guys with ease.

I know that rolls especially can be intimidating because there are a few different steps and a bunch of ingredients, but I provided detailed instructions and easy-to-follow images for you to reference as you go! You'll be tempted to make these every weekend after you make them just one time. They're so soft on the inside with the perfectly creamy and thick frosting that melts in your mouth, and I love the sticky cinnamon filling so much I could eat it plain. Enjoy!

A closeup of the finished cinnamon rolls covered in frosting.

How to Make Homemade Cinnamon Rolls:

Making cinnamon rolls from scratch is easier than you think! With this simple recipe you'll be wowing your friends and family with Cinnabon style goodies made right in your kitchen.

Step 1: Make A Sweet Yeasted Dough & Let it Rise

Stir the milk, yeast, and sugar together. Let the mixture rest for 2 minutes.
Add the eggs, oil, and salt, and mix to combine.
Add 3 cups of flour and mix well; continue mixing for 2 minutes.
Continue adding the rest of the flour until a soft dough forms, and mix until well combined.
Turn the dough out onto a lightly floured surface, and knead until a smooth dough forms.
Shape into a ball, and return the to bowl you mixed it in. Cover and let the dough rest for 30 minutes.

Four photos, the upper left-hand picture is a silver mixing bowl with a ball of dough that has been mixed. The upper right-hand picture has the ball of dough rolled out and covered in cinnamon. The bottom left-hand corner is the dough rolled and scored to be cut into cinnamon rolls. The bottom right-hand corner is a picture of the cinnamon rolls ready to be put in the oven.

Step 2: Roll Out the Dough, Fill With Cinnamon-Sugar & Shape Into Rolls

Roll dough into a rectangle that is about 24 inches wide and around 18 inches tall.
Mix the melted butter, brown sugar, and cinnamon to combine well.
Spread the sugar mixture all over the rolled dough, leaving a 1 inch gap along the top.
Roll the dough up starting at the bottom.
Mark the dough doll roll into 12 even pieces.
Use a serrated knife to cut the rolls where you made your marks.
Place the cut rolls, cut side down, in a parchment lined or greased large 17x11-inch baking dish.
Cover with plastic wrap or a clean dish towel, and let rest for 30 minutes.

Four photos, upper left-hand picture shows what the cinnamon rolls look like from above before the second rising. The bottom left-hand picture is a closeup of how they should look. The top right-hand picture shows an above view of the cinnamon rolls, after the second rise and below that is a closeup of how the should look.

Step 3: Bake Your Cinnamon Buns, Let Cool & then Frost Them!

While the rolls are resting, preheat the oven to 350 degrees F.
Bake for 20 minutes or until golden-brown.
While the rolls are cooking, make the icing.
Add the melted butter to a medium bowl. Add the vanilla and the powdered sugar, and mix well to get out all the lumps. It helps if the butter is warm or even a bit hot when you mix in the sugar. Add enough cream or milk, and stir to combine util you get a medium-thin consistency.
When the rolls come out of the oven, let them cool for 5 minutes and then frost warm and serve.

An overhead view of almost a full pan of cooked cinnamon rolls.

Cinnamon Bun FAQs

Why didn't my cinnamon rolls rise?

The key to great cinnamon roll dough is letting it rise two times. First, let it rise for about 30 minutes covered in a bowl, and then after you've shaped and filled the rolls, let them rise again for about 30 minutes covered in the baking dish. Don't skip or rush the rising time. The yeast is working extra hard to raise because it's a sweet dough, so it needs that additional time. Also, make sure you don't roll the dough too tight, which gives them less room to expand.

Why do cinnamon rolls fall after baking?

In general, bread expands as it's baking because steam from the liquid in the recipe puffs up the pastry when it's hot in the oven. As steam releases when the rolls cool, the rolls may shrink in size a bit. But no worries, it shouldn't affect the flavor or texture at all!

How do you store cinnamon rolls?

You can cover cinnamon rolls with foil or plastic wrap right in the baking dish after they've cooled and store them at room temperature for up to 2 days. To keep them longer, store them in the refrigerator for up to a week.

Can I freeze cinnamon rolls?

Yes! The choice is yours -- you can freeze rolls unbaked, un-risen, in the baking sheet. Just cover them and let them thaw and rise for a few hours before baking as instructed in the directions below. Or you can freeze them completely finished and frosted. Let them cool, cover with plastic wrap or foil, and freeze for up to 3 months.