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A cinnamon roll recipe from scratch that is great for experienced bakers or beginners. Extra soft rolls with an amazing cinnamon swirl and cream cheese frosting! A copycat Cinnabon that is almost as good if not better.

I make a batch of homemade cinnamon rolls “whenever” I have cravings, and that shows you just how easy it is to make. The dough is easy to work with, so it’s great for beginners. I’ll also share with you tips when working with yeast. You will never eat a softer, fluffy cinnamon rolls that melts in your mouth.

If you are a fan of Cinnabon cinnamon rolls, this recipe is for you. You can do a lot with these rolls and take it to the next level. Try mixing in raisins, chocolate chips… etc. It’s the best cinnamon rolls recipe that’s tasty on its own or with cream cheese icing!

Why You’ll Want To Make It

Soft and fluffy rolls with sugar cinnamon swirl that’s great for breakfast, brunch, or dessert.
It’s a tested recipe that I have been using for years.
The dough is easy to work with, so it’s great for those starting with baking.
Great make-ahead, freezer-friendly recipe.
Making these easy Cinnabon cinnamon rolls more satisfying than store-bought ready-to-bake rolls.

Notes On Some Ingredients

Bread flour — for fluffier and delicious rolls. If you’re asking “Can I use all purpose flour?”, well yes but it will not be as fluffy as using bread flour.
Butter — has fat to ensure softness of the cinnamon roll dough.
Egg — same with butter, egg helps make a richer, softer dough.
Salt — flavor enhancer.
Sugar — white granulated sugar is essential for flavor and to feed the yeast. Brown sugar is for the cinnamon filling mixture.
Yeast — Causes the dough to rise and aerate by converting sugar to carbon dioxide gas.

Tips For Using Yeast

Check expiration — be certain to check your yeast that it’s active and good or not to bake with.
When using active dry yeast make sure that foam blooms after adding water or milk, if not discard and make new one.
Use either active dry or instant yeast whichever is readily available. Both can be used interchangeably in recipes.
If using instant yeast, no need to activate and just mix it in with the dry ingredients.
Don’t kill the yeast — if your water/milk is too hot, it will kill the yeast and you’ll end up with a flat dough.

Mia’s Baking Tips

Invest in a weighing scale — A kitchen scale makes measuring ingredients not only more accurate, but much easier.
I recommend using a stand mixer with dough hook attachment as it’s the easiest way to mix the dough when making bread.
Make sure your butter is softened and your eggs are at room temperature before starting.
The time for the dough to rise really depends on the temperature and altitude of where you are so plan accordingly.
Baking time also may vary depending on the oven. I sometime eyeball the rolls and know that they are ready when it’s golden brown.
Use a sharp knife to cut the rolls to avoid squishing them down.

How To Serve And Store

Serve warm with milk/tea or coffee for breakfast, brunch, snack or dessert.
To store, place cooled bread rolls at an airtight container or bread bag and store at room temperature for up to 2-3 days. In the fridge for 4-5 days.
You can freeze baked rolls for up to 2–3 months in an airtight container. Thaw overnight in the refrigerator and warm up before enjoying.