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 unfrosted rolls in an airtight container at room temperature for 4–5 days. Frosted rolls should be stored in the fridge. I like to add a damp paper towel to the container to help keep them soft and staling. Reheat in the oven or microwave until warm before serving.
Hi!! I love this recipe but I can’t figure out how to properly roll out my dough evenly. Any tips or tricks? I end up over working it and I think my rolls are cakier than they should be , but still taste fantastic.
Hi Leslie! I’m so glad you’re loving the recipe! 😊 For an even rectangle, I like to gently shape the dough into a rough rectangle with my hands first, then roll from the center outward, alternating directions as I go. You can also gently pull the corners into shape with your hands. If the dough keeps springing back or becomes difficult to roll, cover it and let it rest for 5–10 minutes before continuing. That gives the gluten a chance to relax and makes it much easier to roll out without fighting it. And try not to use too much flour on the counter. A little bit of grip actually helps you stretch the dough evenly! 💛
Wonderful recipe. My son loves them! Is it feasible to half the recipe to make a smaller batch?
Thank you so much! I’m so happy your son loves them! You can halve the recipe, but I recommend using gram measurements since some of the smaller ingredient amounts can be tricky to measure accurately. For the egg, whisk it first and then use half by weight. 💛
If I can’t eat eggs what could I substitute
Hi! I haven’t tested this recipe with an egg substitute, so unfortunately I can’t recommend one that I know will give you the same soft, fluffy texture. The egg contributes to both the structure and richness of the dough, so simply leaving it out could change the final result. I’m sorry I can’t be more helpful!
I actually messed this recipe up because added my own twist and it went overboard. The dough is so forgiving that my recovery attempt still yielded spectacular results. I did not use the filling, I used my own. I didn’t see until after that you had a recipe for the flavor I wanted. Assuming it’s the same dough, this dough really lets the filling shine, and I did NOT have to frost them. Something that seems criminal in all of my previous rolls, it’s not a necessary salvation in this recipe. It’s just a bonus. Thank you so much. I loved these and will be going through your recipe catalog. Soon ❤️
If I don’t have access to vanilla bean paste or powder, how can I substitute vanilla extract? Would it be one to one?
Hi Elise! You can substitute vanilla extract for the vanilla bean paste 1:1.
Hi! Just wanted to say thank you so much for sharing this recipe. I’ve baked cinnamon rolls multiple times and you by far have the best recipe. I brought some to school a few months back to give to my friends and I was so surprised a bunch of other people started swarming my friends asking if they take a bite. They asked if I sell them so I said yes. Last week I sold around 24 cinnamon roll I even had a person order a whole tray, I can still remember how big his smile was when I delivered it to him. I made around $81 that day. I can’t thank you enough for your generosity for sharing this amazing recipe. Thank you, thank you, thank you!!!!
Thank you so much for sharing this with me! It makes me so happy that the cinnamon rolls have been such a hit 💛
I followed to a T with brand new yeast and my dough did not rise at all in the 30 mins in my oven on proof setting. I warmed the milk and cream to room temp as well as room temp egg and butter. I would love some help and tips to make sure my yeast activates
Hi Courtney, sorry to hear you’re having trouble! Are you using instant yeast or active dry yeast? This recipe calls for instant yeast, but if you’re using active dry, it requires a slightly different method.
My daughter in law is very lactose intolerant! I have access to 100% whole milk that is lactose free but I know I can’t get lactose free cream anywhere. Will these still turn out as good or as same as the recipe if I substitute all whole milk in place of the cream? I would love to make these–so thank you if you are able to help me!
Hi Jackie! You can use lactose-free whole milk in place of the cream. The cream adds extra richness and fat, so the rolls may be slightly less rich, but they should still turn out soft and fluffy. I’d use about 1/2 cup lactose-free whole milk in place of both, adding a tablespoon more if the dough needs it. 😊 I hope your daughter-in-law loves them! 💛
Thank you so much for your reply!
I just want to make sure I am clearly understanding your instructions. The recipe calls for 1/3 cup heavy cream and 1/3 cup whole milk. So, do you mean increase each one of those to 1/2 cup cream and 1/2 cup milk? Or just a total of 1/2 cup milk for both of them? I appreciate your reply and would greatly appreciate it if you could, please, clarify this before I make them. I have not made my mother’s recipe in a couple of years but really want to try yours!
Again–Thank you!
Hi Jackie! I would start with just 1/2 cup of milk total and add more in 1-tablespoon amounts as needed if the dough seems too dry. I hope that helps!
I just made these and everyone absolutely loved them. I can’t thank you enough. My only question…I made the cream cheese frosting but it felt a bit stiff after mixing it. So I added another tsp of heavy cream, but it still didn’t feel runny like shown in the video. Any tips?
Hi Razan! I’m so happy everyone loved them! If the frosting was stiffer than what you see in the video, the butter or cream cheese may have still been a little too cool when you mixed it. If not, try mixing the frosting a bit longer to soften it up!
Can I use buttermilk instead of regular milk?
Hi Traci, I haven’t tried this recipe with buttermilk, but it should give it a tangier flavor!
Can I make this recipe into a cinnamon roll cake? Thanks!
Hi Daniela! You definitely can! I like to bake mine in an 8- or 9-inch springform pan or cake pan.
I will never use another cinnamon roll recipe. This is perfect!
Yay!! That absolutely makes my day. I’m so happy you love them! 💛
Hi! I haven’t made these yet but was wondering how would I make these without instant yeast? I have the kind where you let it sit a few minutes to activate, thank you in advance!
Hi Marlena! First, stir the yeast into the warm milk with a little bit of the sugar from the recipe and let it sit for about 5–10 minutes, until foamy, before adding it to the mixer. You’ll also want to let the dough rise after kneading until roughly doubled in size. Then shape the rolls and let them rise a second time until very puffy before baking. 😊
Can I substitute for active dry yeast?
Hi Juliana! Yes, you can. Use the same amount, but first mix it with the warm milk and a little of the sugar from the recipe. Let it sit for 5–10 minutes until foamy before continuing. 😊
Can I make this dough and put it in the fridge for next day rolling? And if so, do I let rise first and then refrigerate? Punch in the morning before rolling?
Hi Anesa! Yes, after kneading, cover the dough tightly and refrigerate it immediately before letting it rise. The next morning, you can roll and shape it straight from the fridge; no need to punch it down. Then let the shaped rolls proof until very puffy and roughly doubled in size before baking. 😊
Amazing
Thank you!!!
Türkiyeden merhabalar bu hayatımda gördüğüm en mükemmel cinnomon tarifi olabilir sevgiler
If I don’t have European butter, will it change the cinnamon rolls?
No, regular butter will be just fine!