The Best Cinnamon Rolls Recipe

glazed cinnamon roll on spatula over pan of rolls

The BEST cinnamon roll recipe, hands down! With hundreds of great reviews, it’s the only recipe for cinnamon rolls you will ever need! This easy, no-fail recipe makes the most moist, fluffy and absolutely delicious cinnamon rolls thanks to a secret ingredient! The rolls are then topped with a simple cream cheese frosting, the perfect pairing for these rolls.

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The Secret To The Best Recipe!

You may be asking ‘what exactly makes this recipe so special’? Just one simple secret ingredient added at a crucial baking time – heavy cream! That’s it! All you need to do is add it at the 10 minute baking mark and voila – the most amazing rolls EVER! Huge thanks for my sister Nina for sharing this secret tip years ago with me. This recipe has hundreds of reviews and very satisfied bakers and will not disappoint! Just read the comments in my YouTube video for all the raving reviews. If you love Cinnabon cinnamon rolls, these are very similar.

Best Cinnamon Rolls recipe roll on plate

Make Ahead Instructions

This recipe can be prepared ahead of time, then baked when ready to enjoy!
  • Simply follow the instructions, making the yeast dough, filling and shaping the rolls. Cut the rolls to size and place into a large casserole pan.
  • Allow the rolls to proof at room temperature for 15 to 20 minutes, then cover the pan with plastic wrap and place the rolls into the refrigerator. They can be made even a few days ahead of time.
  • When ready to bake, remove the rolls from the fridge and let them stand at room temperature for 15 to 20 minutes. Bake at 330F, adding the heavy cream at the 10 minute baking mark. Continue with the original recipe.

More Recipes!

 This recipe is easily adjusted to incorporate additional flavors! Adjust the recipe to your liking and include chopped nuts for crunchier rolls or even dried berries for a berry twist!

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The BEST Ever Cinnamon Rolls Recipe with video

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glazed cinnamon roll on spatula over pan of rolls
5 from 5 votes

The Best Cinnamon Rolls Recipe

1 hr prep + 25 mins cook
12 servings


For Dough:

  • 1 cup warm milk
  • 2 1/2 teaspoons dry yeast
  • 2 eggs, at room temperature
  • 1/3 cup butter, melted
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 4 cups bread flour OR 3 1/2 cups, 437g all-purpose
  • 3/4 cup heavy cream, for topping

For Filling:

  • 1 cup packed brown sugar
  • 2 1/2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup butter, softened

For Icing:

  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups confectioner's sugar
  • 2-4 tablespoons half-and-half or milk


  • Place warm milk into large bowl and whisk in sugar until dissolved. Sprinkle yeast over warm milk and let dissolve and proof for 5 minutes. Whisk in eggs, butter and salt. Gradually begin adding bread flour. When dough forms, turn out onto work surface and knead gently to make soft dough. Adjust flour as needed, add all 4 cups if dough is still sticky. Place dough into greased bowl, covered with kitchen towel and let proof for 45 to 60 minutes, or until doubled in size.
  • Preheat oven to 350F. Line large, rectangle baking dish (I used a 13x9-inch pan) with parchment paper and spray with non-stick spray. If you would like to add nuts to the cinnamon rolls, sprinkle them on the bottom of the pan.
  • Roll dough on lightly floured surface into large rectangle. Spread with melted 1/3 cup butter. Combine brown sugar, cinnamon and nutmeg. Sprinkle mixture over butter and work in with hands (can add chopped nuts at this stage, if desired). Gently roll dough to form a log. Using un-flavored dental floss, section dough into 1 1/2-inch thick pieces.
  • Place cut rolls into prepared pan. Cover pan with clean kitchen towel and let dough proof until doubled in size. I placed mine next to my preheated oven to speed up the process.
  • Bake in preheated oven for 7-10 minutes. Take out the rolls and pour several tablespoons of heavy cream over each roll. Return to oven and bake until golden brown on top. Continue baking the rolls for an additional 22 to 25 minutes, until they are a deep golden brown on top.
  • Meanwhile, prepare frosting. Whisk together cream cheese, butter, vanilla. 2 tablespoons half-and-half and salt in small bowl. Add confectioner’s sugar. Adjust frosting consistency by adding milk; add several more tablespoons for a thinner icing.
  • Spread frosting over warm rolls and let the rolls cool slightly before serving. Alternatively, place frosting into disposable pastry bag/ziplock bag, and pipe individually onto each roll.
  • Keep rolls covered and refrigerated when not serving. Best when reheated in oven.