As the self-proclaimed ✨ cinnamon roll queen ✨, I’m here to tell you that this recipe for homemade milk bread cinnamon rolls is the only one you’ll ever need.
But don’t take it just from me, take it from the thousands of 5-star reviews all saying the same thing: these are the BEST cinnamon rolls they’ve ever made.
They’re soft, fluffy, and pull-apart tender, with gooey centers that stay moist for days. They’ve won awards, started home-baking businesses, and work every single time thanks to a professionally tested method.
Featuring a tangzhong milk-bread dough for pillowy softness, bread flour for chew, European butter for richness, vanilla powder for true bakery flavor, and a cut-and-roll technique I’ve used since 2018 to ensure evenly baked, perfectly fluffy cinnamon rolls.
They’re filled with a classic brown sugar cinnamon swirl and smothered in the best cream cheese frosting.
And unlike most recipes, they’re foolproof, reliable, and can be prepped ahead for overnight cinnamon rolls, making them perfect for holiday mornings and special occasions!
⭐️ This one recipe has sparked 30+ cinnamon roll recipes, from my viral strawberry cinnamon rolls to ultra-cozy brown butter rolls. There is a flavor for literally any craving!
Table of Contents
How To Make Homemade Cinnamon Rolls
1
Make the tangzhong. This is my go-to technique for ultra-soft rolls. It pre-gelatinizes the flour, which helps the dough hold more moisture and stay soft for days!
2
Combine the wet and dry ingredients in a stand mixer bowl. The dough will look rough and shaggy at first. Don’t worry, that’s exactly how it should be.
3
Knead the dough. Add the butter gradually while mixing, then continue kneading until the dough pulls away from the sides of the bowl and feels smooth, stretchy, and elastic.
4
Let the dough rest. This step is important because it allows the gluten to relax, making it easier to roll out in the next step.
I really was NOT lying when I said I have a flavor for every craving. Like when I’m craving chocolate? My chocolate Nutella rolls are the ones I make.
5
Make the cinnamon sugar filling. Be sure to use cool, room-temperature butter. Butter that is melted or too warm tends to leak out of the rolls when they bake.
6
Roll out the cinnamon roll dough. You should need little to no flour; that’s the best part of my dough!
7
Spread the filling across the dough. Spread the cinnamon mixture evenly over the surface.
8
Cut out the rolls. From my experience in bakeries, using a pizza wheel to cut strips instead of cutting the log with floss yields perfectly round rolls every single time.
9
Let the rolls rise until doubled in size. Place the cinnamon rolls in the prepared 9×13 baking pan, cover the top with plastic wrap, and let them rise in a warm place until they have doubled in size.
10
Bake the rolls. Bake at 325°F until the center reaches an internal temperature of 185°F for a soft, gooey texture.
11
Make the cream cheese buttercream frosting.
12
Top the baked rolls with the icing. Spread the icing over the tops of the warm rolls, allowing it to melt into the centers.
My husband is my first taste tester for everything I bake, and his favorite? My coffee cinnamon rolls. Same soft dough, swirled with cinnamon, but packed with instant coffee for a kick!
Troubleshooting
Warm butter is usually to blame. If the butter in your filling is too soft or melted, it will turn runny before the rolls even reach the oven. Keep your butter soft but cool, and leave a small border at the edges when rolling to help seal everything in.
The most common reason is overbaking. I always check the center roll with a thermometer and pull it at 185°F for that perfect gooey texture. Also, make sure your flour measurements are accurate. Using too much flour can dry out the dough before it even bakes.
Totally. There are two easy make-ahead options. You can either refrigerate the dough before rolling it out, mix and knead it, then cover and chill it overnight. The next day, roll it out cold, fill, shape, rise, and bake.
Or, you can shape the rolls the night before and refrigerate them in the pan. In the morning, let them rise at room temperature until puffy, then bake as usual!
The Tips I Swear By
Bread flour is your best friend. I always use bread flour for cinnamon rolls. It gives the dough that soft, pillowy texture with just the right amount of chew. All-purpose works in a pinch, but bread flour makes them truly bakery-worthy.
Cut the dough into strips with a pizza cutter. It’s faster, cleaner, and gives you those perfect, tight swirls with less mess.
Use a thermometer to check for doneness. I always check the center roll with an instant-read thermometer. For a soft, gooey texture, pull them when they hit an internal temperature of 185°F. That’s the sweet spot!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Milk Bread Cinnamon Rolls
Equipment
Ingredients
Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 3/4 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large whole egg, room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong from above
- 8 tablespoons salted European butter, cool room temperature
Cinnamon Sugar Filling
- 12 tablespoons salted European butter, cool room temperature
- 3/4 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 teaspoons vanilla powder, optional
Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature
- 5 ounces cream cheese, cold
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste
- 1 tablespoon heavy cream
Instructions
- Before you start, line a metal 9×13 baking pan with parchment paper.
- First, make the tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside to cool. You want it slightly warm, NOT hot. Otherwise, it will kill the yeast.1/4 cup (32 g) bread flour, 2/3 cup (155 g) water
- In a stand mixing bowl, mix the flour, sugar, yeast, and salt until combined. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 3/4 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 large (50 g) whole egg, 1 teaspoon vanilla bean paste, Tangzhong from above
- On low speed, knead in the butter 1 tablespoon at a time, letting it fully incorporate before adding more. Continue kneading for another 10-12 minutes until the dough looks smooth and elastic.8 tablespoons (113 g) salted European butter
- Remove the dough from the bowl and pull the sides down into the bottom center to create a smooth round ball. Place it seam-side down into the mixing bowl. Cover with plastic wrap and set aside for 30 minutes.
- While the dough rests, combine the butter, brown sugar, cinnamon, and vanilla powder for the filling. Set aside.12 tablespoons (168 g) salted European butter, 3/4 cup (150 g) light brown sugar, 2 tablespoons ground cinnamon, 2 teaspoons vanilla powder
- On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Dollop the cinnamon sugar mixture across the surface, then spread it to the edges with an offset spatula, leaving a 1-inch border at the top clean.
- Use a pizza cutter to cut twelve, 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to the baking pan. Cover the top with plastic wrap and set it in a warm place to rise until doubled, about 1-2 hours. Meanwhile, preheat the oven to 325 F/162 C.
- Bake the cinnamon rolls for 30-35 minutes, or until the tops are lightly golden brown.
- While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined. Then mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the vanilla bean paste and heavy cream.6 tablespoons (84 g) unsalted butter, 5 ounces (5 oz) cream cheese, 1 cup (120 g) powdered sugar, 1/2 teaspoon vanilla bean paste, 1 tablespoon heavy cream
- Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Let sit another 15 minutes for the frosting to seep into the rolls. Serve warm and enjoy!
- Store leftovers in an airtight container at room temperature for 4-5 days. Reheat them in the oven or microwave until warm before serving!
I can’t wait to try this!!
Can these be proofed overnight? Want to prep them for a morning brunch.
Thank you for sharing!
Yes! After shaping the rolls, cover the pan tightly and refrigerate overnight before the final proof. In the morning, let them sit at room temperature until they’re very puffy and have roughly doubled in size, then bake as directed. 😊
I am planning on baking these in 2 batches of 6. What size pan would you recommend for 6 rolls?
I think an 8×8 square pan would be best!
I absolutely love this recipe! Everyone I know is demanding I make them! Is it possible to double the recipe to make more at a time? Would I need to change anything if I do or do I just need to make 2 separate batches?
Amazing!! That’s so awesome to hear. You can definitely make a double batch, but I find it easier to make two separate batches. To make things quicker, you can refrigerate the dough after kneading and then roll out, assemble, and bake the next day!
Hii. Tried this recipe and its amazing! Just wanted to ask if i can downscale the recipe to get 8 rolls? Thats the number my baking tray would fit, unfortunately
Hi Rosh! I’m so glad you loved them! 😊 You can scale the recipe down to make 8 rolls, but I recommend using gram measurements since some ingredients are hard to measure accurately with cups and teaspoons. You’ll want to make 2/3 of the recipe, then divide the finished dough into 8 rolls instead of 12. I hope that helps!
Do you need to use a metal pan or can you use glass?
Hi Lynn, you can use a glass pan, but I prefer metal because it conducts heat more efficiently and bakes the rolls more evenly. If you use glass, they may take a little longer to bake, so keep an eye on the centers for doneness.
Do you think i can use my sour dough Starter instead of yeast? And what i need to adjust?
Hi Loreen! I haven’t tested this recipe with sourdough starter in place of the yeast, so unfortunately I can’t recommend exact adjustments. It wouldn’t be a direct swap since the starter adds both flour and liquid to the dough, and the proofing times would also need to change. I’d hate to give you measurements without testing them first.
These are incredible, made a batch and they are gone so now I am working on another batch. Now I am going to have to try more of these recipes…..
Thank you so much. I love hearing that! I hope you find lots more recipes here to try and love just as much 💛
Hello! Curious if you’ve ever made these “jumbo”?
I haven’t tested these as jumbo cinnamon rolls, but they should work! They’ll likely need a longer bake time since each roll will be larger, so keep an eye on the centers and make sure they’re fully baked before removing them from the oven. 😊
Hello! I made this recipe today and it was phenomenal. However, it tasted raw or doughy. How can I make it more ‘cooked’ without melted the cream cheese frosting on top?
Hi Belle, for a more cooked center, bake the rolls 4-5 minutes longer, until the center roll reaches about 195°F internally.
I don’t have heavy cream so is this possible with milk??
All milk should be okay!
These cinnamon rolls are the very best and was a hit with my family! You made it very easy for a home baker to make with your step by step instructions. They are absolutely perfect with the gooey center, absolutely delicious, best ever!
Thank you so much!! I’m so happy they were such a hit with your family, and I love hearing that the step-by-step instructions made them easy to follow. Thank you for taking the time to leave such a sweet review! 💛
Can I substitute active yeast for sourdough? If so how much?
Thank you!
Hi Omara! I haven’t tested this recipe with sourdough starter instead of yeast, so unfortunately I can’t recommend an exact substitution. Sourdough starter would change the flour and liquid ratios as well as the proofing times, so it wouldn’t be a straightforward swap. I’d hate to recommend something without testing it first!
Hi Cambrea. I’ve done your recipe. The filling is coming out. Any advice what to do? Thank you 🙂
Hi Sarah! A little bit of the filling leaking out during baking is completely normal! If you’re losing quite a bit, make sure the butter isn’t too warm or melted when you spread the filling, and try to keep the rolls snug when shaping them without rolling them overly tight. Also, make sure they’re well proofed before baking, as underproofed rolls can push more of the filling out as they expand in the oven. I hope that helps! 😊
Hello from Wales! Can’t wait to make these! With regards to baking- would I need to decrease the stated temperature of 162c for a fan assisted oven? Many thanks!x
Hi Claire! Yes, for a convection fan oven, I recommend decreasing the temp by about 25°!
Would it be possible to make mini cinnamon rolls by cutting the rolled out dough in half lengthwise and spreading the filling on each of the rolled pieces then cutting them in one inch slices? I bake for an assisted living facility once a month and want to do something different for them. I know the baking time would probably be less.
The last time I made them into mini sizes, I rolled the dough out to roughly the same length, but cut it into 1″ strips instead and got about 22 mini rolls. They baked for around 25-30 minutes!
Thank you for getting back to me so quickly!
Hi, can I make the dough advance and fridge it till next morning?
How many minutes i need let it rise befire shaping?
Thank you
Cheryle
Hi Cheryle! Yes! After kneading, put the dough in a container and cover it tightly. The next morning, let the dough sit at room temperature for about 30-45 minutes, then roll and shape it. Let the shaped rolls proof until very puffy, about another 45-60 minutes before baking.