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!
The Softest Milk Bread Cinnamon Rolls Ever
Equipment
Ingredients
Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
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.1/4 cup (32 g) bread flour, 3/4 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 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!
My first attempt at homemade cinnie rolls and they turned out fantastic! 10/10. You might want to cook slightly longer than it suggest
Wonderful
I absolutely loved the recipe! I have been craving cinnamon rolls since the beginning of my chemo and now that I have all my tastebuds back (and energy!) I decided to give it a try. They’re the fluffiest and honestly the best cinnamon rolls I’ve ever had! I made sure to freeze a few to have some on hand whenever I want to skip the prep. It’s quite a long process but it is so worth it! Even my mom was saying they’re the best in the whole world. Thank you for sharing your tips and amazing recipe 🫶🏻
Hello! When you say to make the cinnamon filling, is it just made by mixing all the ingredients together in a bowl with a whisk/spatula? Or are you using the stand mixer to make the filling too? Thank you!
I usually make mine in a bowl with a spoon but you could also use a mixer! If your butter is soft enough it should be easy to do in a bowl by hand.
Hi!These cinnamon rolls are absolutely delicious.It is the best recipe I’ve tried so far.So soft and fluffy, easy to make and they dissappear in seconds!Thank you so much for sharing it with us