January 6th, 2015

Best Ever Cinnamon Rolls

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I try not to exaggerate about the recipes I share on this blog, because I know the way a recipe turns out in my kitchen is not exactly the way it will turn out in your kitchen. And opinions on food are really a matter of…..well, opinion. But these really are the Best Ever Cinnamon Rolls!

Best Ever Cinnamon Rolls

Of course, just because I think something is the “best ever” doesn’t mean you will. Having said that, I will tell you that I have tried MANY cinnamon roll recipes over the years (many of those also claiming to be the best ever) and I’ve never found one that I thought was special enough to share here.

Until now. Everyone in the family agreed. They were the best cinnamon rolls they’d ever had!  

They’re pretty big (yes, you really do bake 12 on a rimmed cookie sheet) but none of us has had trouble eating them.

The dough is just about perfect, and the rolls still taste soft and fresh the next day. The secret is not to add too much flour–your dough should be soft and slightly sticky without leaving too much residue on your fingers.

 I highly recommend covering cooled rolls with a paper towel and putting them in the microwave for 10-15 seconds. They taste like they just came out of the oven!

Best Ever Cinnamon Rolls

Preparation 1-20 mins Cook Time 20 mins Total Time 2 hrs 20 mins
Serves 12     adjust servings


    For the rolls

    • 2 cups whole milk
    • 1/2 cup butter, softened
    • 1/2 cup white sugar
    • 1 teaspoon salt
    • 1 tablespoon instant yeast
    • 2 eggs
    • 5 1/2 to 6 cups flour

    For the filling

    • 1/2 cup butter, very soft
    • 1 cup packed brown sugar
    • 1 tablespoon ground cinnamon

    For the frosting

    • 4 ounces cream cheese, softened
    • 1/4 cup butter, softened
    • 1/2 teaspoon vanilla
    • 1 tablespoon pure maple syrup
    • Pinch of salt
    • 2 cups powdered sugar
    • 1 tablespoon milk, or as needed for consistency


    1. To make the dough, heat the milk in a medium saucepan until it is just simmering and bubbles being to form around the edge of the pan. Pour the milk into the bowl of an electric stand mixer fitted with the dough hook.
    2. Add the butter, sugar and salt. Mix on low speed until the butter is melted. Let the mixture cool until warm but not hot. Add the yeast and eggs and mix until combined.
    3. Gradually add the flour until the dough clears the sides of the bowl. The dough should be soft and slightly sticky. Knead for 2-3 minutes.
    4. Transfer the dough to a large, lightly greased bowl. Cover with a clean kitchen towel or lightly greased plastic wrap and let rise until doubled, about one hour.
    5. Roll the dough into a large rectangle, about 18×12 inches. Spread 1/2 cup softened butter over the dough.
    6. Stir together the brown sugar and cinnamon and sprinkle over the dough. Pat it in slightly with the palms of your hands.
    7. Starting with a long end, roll up the dough as tightly as possible, pinching the seam lightly to seal.
    8. Using a serrated knife, cut the roll in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls – twelve cinnamon rolls total.
    9. Place the rolls evenly spaced on a large, parchment-lined, rimmed baking sheet . If the ends have come free, carefully tuck them under the cinnamon roll. Cover and let rise until double.
    10. Preheat the oven to 350 degrees F. Bake the cinnamon rolls for 18-22 minutes until light golden brown. Let the rolls cool for about 10 minutes before frosting.
    11. For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined.
    12. Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking. Spread the cinnamon rolls with frosting.
    2 reviews

    Who Dished It Up First: For some great tips and more photos of the process, I highly recommend checking out the original recipe over at Mel’s Kitchen Cafe. The bread recipes she shares never fail me, and this is no exception.



    1. Mmm- I’m always looking for a GREAT recipe like this one. MUST MAKE.

    2. I’m pretty excited about these! They look incredible!

    3. Beautiful cinnamon rolls!! Perfect for a cup of coffee on these cold days ahead.
      Happy New Year. xo Catherine

    4. Cinnamon rolls are a special occasion treat here. I’ll have to think of a special occasion pretty quick now, because these really look good! 🙂

    5. I love cinnamon rolls. I’ve tried to a couple of times to make them, but was never happy with my results. I’m going to give these a try. They look amazing!

    6. Cinnamon rolls are delicious – I have tried many recipes too and have yet to find a favourite. Yours look great, I will definetly be trying your recipe. Thanks for sharing.

    7. These turned out amazing.. Very fluffy and soft.. But I needed to add more flour, around 2 cups more..
      For the frosting I didn’t put maple syrup, and I added half a cup cream with the milk, it was very silky.. These are really the best rolls I tried

    8. what do you mean by instant yeast?

    9. What kind of flour?

    10. Could I make these and refrigerate overnight?

      • I haven’t tried it Jenna, but I think it would work. I’d say put them in the fridge before the second rise. Then you might have to let them sit at room temp for a short time to finish rising in the morning. Let me know how it goes!

    11. I plan on trying these for Christmas, but I don’t have a stand mixer. Any suggestions?

      • Your best option would probably be to mix them by hand. But honestly it is going to be tough without some kind of mixer that can handle a large batch of dough.

    12. Thank you for the fantastic recipe! I made them this Christmas and last year also. I do wrap the rolls tightly in foil at the rising stage and put them overnight in the fridge, then remove from fridge and let rise, covered, for 2 hours before baking. They came out perfectly. My family loves them!!

    13. Marcy vonMaucher says:

      This recipe does sound yummy. Just a couple of questions though. What type of flour do you use?
      AP, Bread, Pastry? Also, what is you flour measuring technique? Scoop and level, spoon in and level?
      I look forward to trying these out.
      Thanks Marcy

    14. I know you posted this recipe some years ago but I tried it yesterday after finding it on Pinterest. The rolls were big, fluffy and delicious. I doubled the icing because who doesn’t love more icing and they were gone in 24 hours. Thank you for sharing. They are going to be a Gorman family favorite for sure!


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