Soft, Fluffy Cinnamon Rolls Just Like a Bakery Makes - Pillowy, Buttery, and Perfectly Swirled

There’s nothing like the smell of warm cinnamon rolls drifting through the kitchen. These are the kind you’d expect from a small-town bakery—soft, cloud-like dough, buttery cinnamon swirls, and a silky vanilla icing that melts into every groove. The best part?

They’re easier than you think and use simple pantry ingredients. Make them for brunch, a cozy weekend treat, or to impress guests. Once you try these, you’ll want to bake them on repeat.

What Makes This Recipe So Good

Ultra-soft texture: The dough uses whole milk, butter, and an egg for a rich, tender crumb that stays fluffy even the next day.
Balanced sweetness: The filling is warmly spiced without being cloying, and the icing complements rather than overwhelms.
Bakery-style rise: A two-stage rise creates a taller roll with beautiful, tight spirals.
Make-ahead friendly: Shape the rolls the night before, then bake fresh in the morning.
Foolproof method: Clear steps with visual cues mean you’ll know exactly when the dough looks and feels right.

Shopping List

All-purpose flour (or bread flour for extra chew)
Granulated sugar
Brown sugar (light or dark)
Instant or active dry yeast
Whole milk (or 2% in a pinch)
Unsalted butter
Egg
Salt
Ground cinnamon
Vanilla extract
Cream cheese (for the icing)
Powdered sugar
Optional: Heavy cream (for extra-soft rolls), orange zest, chopped pecans, raisins

Instructions

Warm the milk: In a small saucepan or microwave, heat 1 cup whole milk until warm but not hot, about 105–115°F.
If it feels like a warm bath to the touch, it’s perfect.
Activate the yeast (if using active dry): Stir in 1 tablespoon sugar and 2¼ teaspoons active dry yeast. Let it sit 5–10 minutes until foamy. If using instant yeast, skip the proof and add it directly to the flour in the next step.
Make the dough: In a large bowl, combine 3¼ cups flour, ¼ cup granulated sugar, and 1 teaspoon salt.
Add the warm milk-yeast mixture (or warm milk plus instant yeast), 1 large egg, and 5 tablespoons melted butter (cooled). Mix with a spoon until a shaggy dough forms.
Knead: Turn the dough onto a lightly floured surface. Knead 8–10 minutes until smooth, elastic, and slightly tacky but not sticky.
Add flour 1 tablespoon at a time only if needed. You’re aiming for soft, supple dough.
First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes. It should spring back slowly when poked.
Make the filling: In a bowl, mix ¾ cup brown sugar, 2 tablespoons granulated sugar, and 2 tablespoons ground cinnamon.
Soften 6 tablespoons butter separately for spreading.
Roll out: Punch down the dough and roll it into a 12×16-inch rectangle. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mix all over, leaving a small ½-inch border along one long edge.
Form the log: Starting from the opposite long side, roll the dough tightly into a log. Pinch the seam to seal.
Trim the ends if needed.
Cut rolls: Use unflavored dental floss or a sharp knife to cut 12 even rolls. Floss gives the cleanest spiral slices.
Pan and second rise: Place rolls in a greased 9×13-inch pan, spacing them evenly. Cover and let rise until puffy, about 30–45 minutes.
They should nearly touch.
Optional cream trick: For extra-soft rolls, pour ¼ cup warm heavy cream around the rolls just before baking. The steam creates a tender, bakery-style texture.
Bake: Preheat oven to 350°F (175°C). Bake 20–25 minutes until the tops are lightly golden and the centers register around 190°F.
Don’t overbake—slightly under is better than dry.
Make the icing: Beat 4 ounces softened cream cheese, 3 tablespoons softened butter, 1 teaspoon vanilla, and a pinch of salt until smooth. Add 1½–2 cups powdered sugar and beat until creamy and spreadable. Thin with 1–2 teaspoons milk if needed.
Finish: Spread half the icing over warm rolls so it melts into the swirls.
After 5–10 minutes, add the rest for a glossy finish. Serve warm.

How to Store

Room temperature: Keep tightly covered for up to 2 days. Rewarm in the microwave for 10–15 seconds.
Refrigerator: Store, covered, for up to 5 days.
Cream cheese icing makes chilling a safer bet.
Freezer (unbaked): Freeze shaped rolls on a tray, then transfer to a bag. Thaw overnight in a pan in the fridge, let rise until puffy, then bake.
Freezer (baked): Freeze baked, unfrosted rolls up to 2 months. Reheat, then ice fresh.

Health Benefits

Portion control is powerful: A single roll can satisfy a sweet craving and keep you from grabbing multiple packaged snacks.
Homemade means fewer additives: You control the ingredients—no preservatives or artificial flavors.
Protein and fat for balance: Milk, egg, and butter provide some protein and fat to help slow sugar absorption, making the treat more satisfying.
Spices count: Cinnamon has antioxidants and may help support healthy blood sugar response when part of a balanced diet.

Pitfalls to Watch Out For

Milk too hot: High heat kills yeast.
Aim for warm, not hot—about 105–115°F.
Too much flour: A stiff dough makes dry rolls. Keep it soft and slightly tacky; dust the counter lightly.
Under- or over-proofing: If the dough doesn’t double on the first rise, wait longer. If rolls collapse after baking, they may have over-proofed.
Overbaking: Golden on top, tender within—that’s the goal.
Check early at 18–20 minutes.
Rushing the icing: Frosting icy-cold rolls won’t melt in; icing piping-hot rolls can slide off. Warm is the sweet spot.

Recipe Variations

Sticky pecan rolls: Add a quick caramel to the pan (butter, brown sugar, a splash of cream), sprinkle with pecans, then bake upside-down and invert.
Maple glaze: Replace vanilla with 1–2 tablespoons pure maple syrup in the icing.
Orange cinnamon rolls: Add 1 tablespoon orange zest to the dough and 1 teaspoon to the icing. Bright and bakery-fresh.
Cardamom twist: Swap half the cinnamon with ground cardamom for a Scandinavian-style vibe.
Raisin or cranberry add-in: Scatter ½ cup soaked raisins or dried cranberries over the filling before rolling.
Gluten-free route: Use a high-quality 1:1 gluten-free flour with xanthan gum.
Expect a softer, more delicate dough—line your pan well and handle gently.

FAQ

Can I make the dough the night before?

Yes. After cutting and panning the rolls, cover tightly and refrigerate overnight. In the morning, let them rest at room temperature 45–75 minutes until puffy, then bake.

What if I only have active dry yeast?

It works great.

Proof it in warm milk with a little sugar first. If it doesn’t foam after 10 minutes, the yeast may be expired and you should start over.

Why are my rolls dense?

Usually it’s too much flour, milk that was too hot, or not enough rise time. Keep the dough soft, check yeast freshness, and let it double fully on the first rise.

Can I use a stand mixer?

Absolutely.

Use the dough hook on medium-low for 6–8 minutes, just until the dough is smooth and pulls from the sides. Avoid over-mixing.

How do I cut even rolls?

Measure your log and make small marks every inch to guide slices. Slide unflavored dental floss under the log, cross the ends over the mark, and pull tight to cut cleanly.

Is there a substitute for cream cheese icing?

Try a simple vanilla glaze: 1½ cups powdered sugar, 2–3 tablespoons milk, 1 teaspoon vanilla, and a pinch of salt.

Whisk until smooth and drizzle.

Can I reduce the sugar?

Yes, by about 15–20% in both the filling and icing without major texture changes. The flavor will be less dessert-like but still delicious.

How do I reheat without drying them out?

Microwave a roll for 10–15 seconds with a damp paper towel over the top, or warm in a 300°F oven for 8–10 minutes covered with foil.

What pan should I use?

A 9×13 metal pan gives a light golden bottom. Glass works too, but you may need an extra 2–3 minutes.

Grease well either way.

Can I freeze the dough?

Yes. Freeze the shaped, unbaked rolls. Thaw overnight in the fridge in their pan, then let them rise at room temperature until puffy before baking.

In Conclusion

These cinnamon rolls have everything you want from a bakery case: soft layers, buttery spirals, and a creamy icing that melts into every bite.

With a few simple techniques—gentle heat, soft dough, and patient rising—you’ll get reliable, fluffy results at home. Bake them for holidays, weekends, or anytime you need something warm and comforting. Once you master this recipe, the variations are endless and the compliments are guaranteed.

Soft, Fluffy Cinnamon Rolls Just Like a Bakery Makes – Pillowy, Buttery, and Perfectly Swirled