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Baked cinnabons in shape. Stand on black ???????? boards. Close-up shot.

Easy Homemade Cinnamon Rolls (Soft, Fluffy, Make-Ahead Friendly)

These Easy Homemade Cinnamon Rolls are soft, fluffy, and filled with a sweet cinnamon-butter center. Perfect for weekend breakfasts or brunch, they are surprisingly simple to make and even better when prepared ahead of time. Refrigerating the dough overnight develops deeper flavor and makes morning baking effortless.
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Prep Time 25 minutes
Cook Time 30 minutes
Resting time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 rolls
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cinnamon Roll Dough
  • 600 g all-purpose flour
  • 75 g granulated sugar
  • 14 g active dry yeast (or 2 packets)
  • 1 tsp salt
  • 350 ml warm milk
  • 100 g unsalted butter
  • 2 eggs
Filling
  • 80 g butter
  • 100 g light brown sugar
  • 2 tbsp cinammon

Method
 

Cinnamon Rolls
  1. In a large bowl, whisk together 250 g flour, 75 g sugar, 4 1/2 tsp yeast, and 1 tsp salt. Warm 355 ml milk with 85 g butter until the butter softens (≈37–40°C). Pour into dry ingredients, add 1 egg, and mix. Gradually stir in 250 g more flour, then knead with the remaining flour (100 g) until smooth and slightly tacky.
    Dough for cinammon rolls
  2. Place the dough in a lightly greased bowl, cover, and let rest 10 minutes.
  3. Roll dough into a 25×38 cm rectangle by using a rolling pin.
    Dough for cinammon rolls in rectangle shape
  4. Spread 55 g softened butter, then sprinkle 100 g brown sugar and 1 tbsp cinnamon evenly.
    dough for cinnamon buns with sugar, cinnamon and butter
  5. Roll into a log like shown in the picture
    cinnamon bun dough rolled into a log shape
  6. Cut into 12 pieces (about the thickness of 2 fingers) and place them in a greased 23×33 cm baking dish.
    Baking cinnabons.
  7. Cover and let rise in a warm spot 1 hour, or refrigerate overnight for make-ahead.
  8. Preheat oven to 175°C. If chilled, let rolls sit 45 minutes at room temperature. Bake 25–30 minutes until golden.
    Baked cinnabons in shape. Stand on black ???????? boards. Close-up shot.
  9. Enjoy immediately, or store cooled rolls in an airtight container for 2–3 days.
Optional: Cream cheese topping
  1. Mix 115 g cream cheese and 55 g butter until smooth. Add 120 g powdered sugar and 2 tsp vanilla, whisk until creamy, and spread over warm rolls.

Notes

I like to make these cinnamon rolls to last for 2–3 days, so you can enjoy them fresh for breakfast or brunch without having to bake every morning. They keep best in an airtight container in the fridge, and if they feel a little dry the next day, a quick 10–15 second warm-up in the microwave or a gentle reheat in the oven brings back their softness.
For make-ahead prep, you can shape the rolls and refrigerate them overnight. Let them sit at room temperature for about 45 minutes before baking. The flavor actually develops a bit more after resting, giving the rolls an even richer, buttery-sweet taste.
Feel free to tweak the filling: chopped nuts, raisins, or chocolate chips add texture, while a pinch of cardamom or nutmeg gives a warm, aromatic twist. The cream cheese icing is optional but adds that classic creamy finish.
These rolls are versatile—you can enjoy them as a cozy breakfast, an afternoon snack, or a sweet treat alongside coffee or tea. They’re also perfect to serve for brunch or share with friends and family.
Hope you enjoy them :)