Fluffy and Irresistible Cinnamon Rolls with a Sweet Cinnamon Filling

Fluffy and Irresistible Cinnamon Rolls with a Sweet Cinnamon Filling are the kind of homemade treat that makes the whole kitchen smell like heaven. These rolls are soft, gooey, and packed with buttery cinnamon sugar inside every swirl. Topped with a smooth cream cheese glaze or a simple vanilla icing, they’re the perfect morning indulgence or dessert that never goes out of style.

Why You’ll Love This Recipe

I love this recipe because it gives me bakery-style cinnamon rolls right at home. The dough is soft and pillowy, the cinnamon filling is rich and sweet, and the icing ties it all together in the best way. Whether I’m making them for a weekend breakfast, holiday brunch, or just because I feel like it, these cinnamon rolls always deliver comfort, joy, and that perfect balance of sweet and spice.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour

• Active dry yeast

• Warm milk

• Granulated sugar

• Eggs

• Unsalted butter, softened

• Salt

For the cinnamon filling:

• Brown sugar

• Ground cinnamon

• Unsalted butter, softened

For the icing:

• Cream cheese (or powdered sugar for vanilla glaze)

• Unsalted butter

• Powdered sugar

• Vanilla extract

• Milk (for adjusting consistency)

directions

1. I start by activating the yeast in warm milk with a little sugar. I let it sit for about 5–10 minutes until foamy.

2. In a large bowl, I mix the flour, sugar, salt, eggs, and softened butter. I pour in the activated yeast mixture and mix until a soft dough forms.

3. I knead the dough for about 8–10 minutes until smooth and elastic, then place it in a greased bowl to rise for about 1–1.5 hours, or until doubled in size.

4. Once the dough has risen, I punch it down and roll it out into a large rectangle on a floured surface.

5. I spread softened butter over the dough and sprinkle a generous layer of brown sugar and cinnamon evenly across it.

6. I roll the dough tightly into a log and slice it into 12 even rolls.

7. I arrange the rolls in a greased baking dish, cover them, and let them rise again for about 30–45 minutes.

8. I bake the rolls at 350°F (175°C) for 25–30 minutes, or until golden and cooked through.

9. While they bake, I prepare the icing by mixing cream cheese, butter, powdered sugar, vanilla, and just enough milk to get it smooth and spreadable.

10. I spread the icing over the warm rolls right out of the oven so it melts into every crevice.

Servings and timing

This recipe makes about 12 cinnamon rolls. It takes around 25 minutes to prep, 2 hours to rise, and 30 minutes to bake—so they’re ready in about 3 hours from start to finish.

Variations

Sometimes I add chopped pecans or raisins to the filling for extra texture. I’ve also swapped the icing for a vanilla glaze when I want something lighter. For a citrusy twist, I mix a bit of orange zest into the dough or glaze. And when I really want to treat myself, I drizzle a little caramel sauce over the top.

storage/reheating

I store the rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I warm them in the microwave for about 20 seconds or pop them in a 300°F oven for a few minutes until soft and warm. I always add a touch of extra icing if I have leftovers.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the rolls up to the second rise, then cover and refrigerate overnight. In the morning, I let them come to room temperature and rise before baking.

Can I freeze cinnamon rolls?

Absolutely. I freeze them before baking or after baking and cooling. I just thaw, warm, and ice them when I’m ready to serve.

What type of yeast should I use?

I usually use active dry yeast, but instant yeast works too—I just skip the proofing step and mix it straight into the flour.

Why are my rolls tough or dry?

That usually means I added too much flour or baked them too long. I always measure flour carefully and check for doneness at the 25-minute mark.

Do I have to use cream cheese for the icing?

No, when I want something lighter, I make a glaze with powdered sugar, vanilla, and milk. It’s still sweet and delicious.

Conclusion

Fluffy and Irresistible Cinnamon Rolls with a Sweet Cinnamon Filling are the kind of treat I never get tired of. They’re soft, gooey, and packed with flavor in every swirl. Whether I’m baking them for loved ones or just enjoying a cozy morning at home, these cinnamon rolls always bring warmth and sweetness to the day.