Top 10 Best Cinnamon Roll Recipe Collection: From Classic to Creative Variations

Welcome to the ultimate guide for cinnamon roll lovers! Whether you’re a seasoned baker or just starting your culinary journey, finding the perfect cinnamon roll recipe can transform your kitchen into a heavenly bakery. From the timeless classic that fills your home with warm, comforting aromas to innovative variations that surprise and delight, these carefully curated recipes offer something special for every taste and occasion. Get ready to discover your new favorite cinnamon roll recipe that will have family and friends asking for seconds!

 

Classic Cinnamon Rolls

These traditional homemade cinnamon rolls feature soft, fluffy yeast dough filled with aromatic cinnamon-sugar and topped with a rich vanilla glaze. Perfect for breakfast or dessert!

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 3/4 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg

For the Filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 2 tbsp ground cinnamon

For the Vanilla Glaze:

• 1 1/2 cups powdered sugar
• 3-4 tbsp milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare the Dough: In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, combine warm milk, melted butter, and egg. Pour wet ingredients into dry ingredients and mix until a soft dough forms.
2. Knead and Rise: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
3. Prepare Filling: Mix softened butter, brown sugar, and cinnamon in a bowl until well combined.
4. Roll and Fill: Punch down risen dough and roll into a 12×18 inch rectangle. Spread filling evenly over dough, leaving 1/2 inch border on one long side. Roll tightly from the opposite long side.
5. Cut and Arrange: Using a sharp knife or dental floss, cut roll into 12 equal pieces. Place cut-side up in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
6. Bake: Preheat oven to 375°F. Bake cinnamon rolls for 25-30 minutes until golden brown on top.
7. Make Glaze: While rolls bake, whisk together powdered sugar, milk, vanilla, and salt until smooth.
8. Finish and Serve: Remove rolls from oven and let cool for 5 minutes. Drizzle with vanilla glaze while still warm. Serve immediately.

Tips: For extra soft rolls, don’t overbake. The rolls should be golden but still tender. Store covered for up to 3 days or freeze for up to 1 month.

Overnight Cinnamon Rolls

These make-ahead cinnamon rolls are perfect for busy mornings and special occasions. Prepare them the night before and wake up to the aroma of fresh-baked rolls!

Ingredients:

For the Dough:

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast (1 packet)
• 1 teaspoon salt
• ½ cup whole milk, warmed
• ¼ cup unsalted butter, melted
• 2 large eggs, room temperature

For the Filling:

• ? cup unsalted butter, softened
• ? cup brown sugar, packed
• 2 tablespoons ground cinnamon
• ¼ teaspoon salt

For the Glaze:

• 1½ cups powdered sugar
• 3-4 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Day 1 – Evening Preparation:

1. Prepare the dough: In a large mixing bowl, combine 2 cups flour, sugar, yeast, and salt. In a separate bowl, whisk together warm milk, melted butter, and eggs.
2. Mix and knead: Pour wet ingredients into dry ingredients. Mix until a shaggy dough forms. Gradually add remaining flour until dough pulls away from sides of bowl. Knead for 8-10 minutes until smooth and elastic.
3. First rise: Place dough in greased bowl, cover with damp towel. Let rise in warm place for 1-1.5 hours until doubled in size.
4. Prepare filling: Mix softened butter, brown sugar, cinnamon, and salt in a small bowl until well combined.
5. Roll and fill: Punch down dough and roll into 12×18 inch rectangle. Spread filling evenly over surface, leaving ½ inch border on one long side.
6. Shape rolls: Starting from filled edge, tightly roll dough into log. Pinch seam to seal. Cut into 12 equal pieces using dental floss or sharp knife.
7. Arrange and refrigerate: Place rolls in greased 9×13 inch baking dish. Cover tightly with plastic wrap and refrigerate overnight (8-24 hours).

Day 2 – Morning Baking:

1. Bring to room temperature: Remove rolls from refrigerator 30-45 minutes before baking. Let come to room temperature.
2. Preheat oven: Heat oven to 375°F (190°C).
3. Bake: Remove plastic wrap and bake for 25-30 minutes until golden brown and cooked through. Internal temperature should reach 190°F (88°C).
4. Prepare glaze: While rolls bake, whisk together powdered sugar, milk, vanilla, and salt until smooth.
5. Glaze and serve: Let rolls cool for 5 minutes, then drizzle with glaze. Serve warm.

Tips for Success:

• Temperature matters: Ensure milk is warm (not hot) to activate yeast properly
• Don’t overbake: Rolls continue cooking slightly after removal from oven
• Storage: Rolls can be refrigerated up to 2 days before baking
• Freezing option: Unbaked rolls can be frozen for up to 3 months

Makes 12 large cinnamon rolls. Total prep time: 3 hours (Day 1), Baking time: 30 minutes (Day 2)

Cinnabon Copycat Cinnamon Rolls

Ingredients:

For the Dough:

• 1 cup warm whole milk (110°F)
• 2¼ teaspoons active dry yeast
• 2 large eggs
• ? cup melted butter
• 4½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup granulated sugar

For the Filling:

• 1 cup packed light brown sugar
• 2½ tablespoons ground cinnamon
• ? cup softened butter

For the Cream Cheese Frosting:

• 6 oz cream cheese, softened
• ? cup butter, softened
• 2 cups powdered sugar
• ½ teaspoon vanilla extract
• ? teaspoon salt
• 2-3 tablespoons milk

Instructions:

1. Prepare the Dough: In a large bowl, whisk together warm milk and yeast. Let stand for 5 minutes until foamy. Add eggs, melted butter, and sugar, mixing well.
2. Mix Dry Ingredients: In a separate bowl, combine flour and salt. Gradually add to the wet ingredients, mixing until a soft dough forms.
3. Knead: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
4. First Rise: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
5. Prepare Filling: Mix brown sugar and cinnamon in a bowl. Set aside softened butter separately.
6. Roll and Fill: Punch down dough and roll into a 16×12 inch rectangle. Spread softened butter evenly, then sprinkle cinnamon-sugar mixture over the entire surface.
7. Shape Rolls: Starting from the long side, tightly roll the dough into a log. Cut into 12 equal pieces using dental floss or a sharp knife.
8. Second Rise: Place rolls in a greased 9×13 inch pan, cover, and let rise for 45 minutes until puffy.
9. Bake: Preheat oven to 350°F. Bake for 25-30 minutes until golden brown on top.
10. Make Frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and salt. Add milk one tablespoon at a time until desired consistency is reached.
11. Finish: Let rolls cool for 10 minutes, then generously spread cream cheese frosting on top. Serve warm for the ultimate Cinnabon experience.

Tips: For extra-soft rolls, don’t overbake. The centers should still be slightly gooey. Store covered at room temperature for up to 3 days.

Quick Cinnamon Rolls

Ingredients:

• 1 tube (16.3 oz) refrigerated buttermilk biscuits
• 3 tablespoons butter, melted
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon vanilla extract
• For the glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch round baking pan or cast iron skillet.
2. Prepare the filling: In a small bowl, mix together brown sugar, cinnamon, and vanilla extract. Set aside.
3. Roll out biscuits: Remove biscuits from tube and separate them. On a lightly floured surface, roll each biscuit into a 4-inch circle.
4. Add filling: Brush each circle with melted butter, then sprinkle evenly with the cinnamon-sugar mixture.
5. Form rolls: Roll up each circle tightly from one edge to form a spiral. Place rolls cut-side up in the prepared baking pan, leaving small gaps between each roll.
6. Bake: Bake for 15-18 minutes or until golden brown on top.
7. Make glaze: While rolls are baking, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk if needed.
8. Serve: Remove rolls from oven and let cool for 5 minutes. Drizzle with glaze while still warm and serve immediately.

Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes | Servings: 8 rolls

Cream Cheese Cinnamon Rolls

These rich and decadent cream cheese cinnamon rolls feature cream cheese in both the dough and frosting, creating an incredibly moist and tangy treat that’s more luxurious than traditional cinnamon rolls.

Ingredients:

For the Dough:

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2¼ tsp) active dry yeast
• 1 tsp salt
• ¾ cup warm milk (110°F)
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, melted
• 1 large egg

For the Filling:

• 4 tbsp unsalted butter, softened
• ? cup brown sugar, packed
• 2 tbsp ground cinnamon
• ¼ tsp salt

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk
• Pinch of salt

Instructions:

Make the Dough:

1. In a large mixing bowl, whisk together flour, sugar, yeast, and salt.
2. In a separate bowl, combine warm milk, softened cream cheese, melted butter, and egg. Whisk until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.

Prepare the Filling and Assemble:

1. Mix together softened butter, brown sugar, cinnamon, and salt in a small bowl.
2. Punch down the risen dough and roll out on a floured surface into a 16×12 inch rectangle.
3. Spread the cinnamon filling evenly over the dough, leaving a ½-inch border on one long side.
4. Starting from the opposite long side, tightly roll up the dough into a log.
5. Cut into 12 equal pieces using a sharp knife or dental floss.
6. Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30-45 minutes.

Bake:

1. Preheat oven to 375°F (190°C).
2. Bake for 25-30 minutes until golden brown and cooked through.
3. Remove from oven and let cool for 10 minutes before frosting.

Make the Frosting:

1. Beat softened cream cheese and butter until light and fluffy.
2. Gradually add powdered sugar, vanilla, salt, and milk until smooth and spreadable.
3. Spread generously over warm rolls and serve immediately.

Tips: These rolls are best served warm and can be stored covered at room temperature for up to 3 days. The cream cheese in the dough creates a richer, denser texture compared to traditional cinnamon rolls.

Maple Pecan Cinnamon Rolls

These delicious Maple Pecan Cinnamon Rolls combine the classic comfort of traditional cinnamon rolls with the rich flavors of autumn – crunchy pecans and a luscious maple syrup glaze.

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 3/4 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg

For the Filling:

• 1/3 cup unsalted butter, softened
• 2/3 cup brown sugar
• 2 tsp ground cinnamon
• 1 cup chopped pecans

For the Maple Glaze:

• 1 1/2 cups powdered sugar
• 1/4 cup pure maple syrup
• 3-4 tbsp milk
• 1/2 tsp vanilla extract
• 1/4 cup chopped pecans for topping

Instructions:

1. Prepare the Dough: In a large bowl, combine flour, sugar, yeast, and salt. In a separate bowl, whisk together warm milk, melted butter, and egg. Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
2. Knead: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
3. Prepare Filling: In a small bowl, mix together softened butter, brown sugar, cinnamon, and chopped pecans.
4. Roll and Fill: Punch down the dough and roll into a 12×18 inch rectangle. Spread the filling mixture evenly over the dough, leaving a 1/2 inch border on one long side.
5. Shape Rolls: Starting from the long side without the border, tightly roll up the dough. Pinch the seam to seal. Cut into 12 equal slices using a sharp knife or dental floss.
6. Second Rise: Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes until puffy.
7. Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown on top.
8. Make Glaze: While rolls bake, whisk together powdered sugar, maple syrup, milk, and vanilla until smooth. Adjust consistency with more milk if needed.
9. Finish: Remove rolls from oven and let cool for 5 minutes. Drizzle with maple glaze and sprinkle with remaining chopped pecans. Serve warm.

Tips: For best results, use room temperature ingredients and ensure your yeast is fresh. These rolls are best enjoyed fresh but can be stored covered for up to 3 days.

Orange Cinnamon Rolls

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 3/4 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tbsp fresh orange zest
• 1 tbsp fresh orange juice

For the Filling:

• 1/3 cup unsalted butter, softened
• 2/3 cup brown sugar, packed
• 2 tbsp ground cinnamon
• 1 tbsp fresh orange zest

For the Orange Glaze:

• 1 1/2 cups powdered sugar
• 3-4 tbsp fresh orange juice
• 1 tsp orange zest
• 1 tbsp unsalted butter, melted

Instructions:

1. Prepare the dough: In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, combine warm milk, melted butter, egg, orange zest, and orange juice. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
2. Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The orange zest should be evenly distributed throughout.
3. First rise: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
4. Prepare filling: Mix together softened butter, brown sugar, cinnamon, and orange zest until well combined.
5. Roll and fill: Punch down the risen dough and roll into a 12×18 inch rectangle on a floured surface. Spread the filling mixture evenly over the dough, leaving a 1/2 inch border on one long side.
6. Shape rolls: Starting from the long side with filling, tightly roll up the dough. Pinch the seam to seal. Cut into 12 equal pieces using a sharp knife or dental floss.
7. Second rise: Place rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy.
8. Bake: Preheat oven to 375°F (190°C). Bake rolls for 25-30 minutes until golden brown on top.
9. Make glaze: While rolls bake, whisk together powdered sugar, orange juice, orange zest, and melted butter until smooth. Adjust consistency with more juice or sugar as needed.
10. Finish and serve: Let rolls cool for 5 minutes, then drizzle generously with orange glaze. Serve warm and enjoy the perfect balance of warm cinnamon spice and bright citrus flavor!

Pumpkin Cinnamon Rolls

These delightful seasonal cinnamon rolls feature the warm flavors of pumpkin and fall spices, creating soft, orange-hued rolls perfect for autumn mornings.

Ingredients:

For the Dough:

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2¼ tsp) active dry yeast
• 1 tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ? tsp ground cloves
• ¾ cup pumpkin puree
• ? cup warm milk (110°F)
• ¼ cup melted butter
• 1 large egg

For the Filling:

• ? cup melted butter
• ½ cup brown sugar, packed
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

For the Glaze:

• 1½ cups powdered sugar
• 3-4 tbsp milk
• ½ tsp vanilla extract
• Pinch of cinnamon

Instructions:

1. Prepare the Dough: In a large bowl, whisk together flour, sugar, yeast, salt, cinnamon, nutmeg, and cloves. In another bowl, combine pumpkin puree, warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
2. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
3. First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size.
4. Prepare Filling: Mix melted butter, brown sugar, cinnamon, nutmeg, and salt in a small bowl until well combined.
5. Roll and Fill: Punch down the dough and roll it into a 12×18-inch rectangle on a floured surface. Spread the filling mixture evenly over the dough, leaving a ½-inch border on one long edge.
6. Shape the Rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 equal slices using a sharp knife or dental floss.
7. Second Rise: Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30-45 minutes until puffy.
8. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown on top and cooked through.
9. Make Glaze: While rolls bake, whisk together powdered sugar, milk, vanilla, and cinnamon until smooth. Adjust consistency with more milk or sugar as needed.
10. Finish and Serve: Let rolls cool for 5 minutes, then drizzle with glaze. Serve warm and enjoy these festive autumn treats!

Tips: For extra flavor, add a tablespoon of maple syrup to the dough. Store covered at room temperature for up to 3 days, or freeze for up to 3 months.

Apple Cinnamon Rolls

Prep Time: 3 hours (including rising time)
Cook Time: 25-30 minutes
Serves: 12 rolls

For the Dough:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 3/4 cup warm milk (110°F)
• 1/4 cup melted butter
• 1 large egg

For the Apple Cinnamon Filling:

• 2 medium apples, peeled and diced (Granny Smith or Honeycrisp work well)
• 1/3 cup packed brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup melted butter
• 1 tbsp all-purpose flour

For the Caramel Glaze:

• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 2 tbsp butter
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare the dough: In a large mixing bowl, combine flour, sugar, yeast, and salt. In a separate bowl, whisk together warm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
2. Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
3. Prepare the filling: While the dough rises, dice the apples and toss with flour to prevent excess moisture. Mix brown sugar and cinnamon in a separate bowl.
4. Roll and fill: Punch down the risen dough and roll into a 12×18 inch rectangle on a floured surface. Brush with melted butter, then evenly sprinkle the cinnamon-sugar mixture and diced apples over the surface.
5. Shape the rolls: Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or dental floss to cut into 12 equal pieces. Place cut-side up in a greased 9×13 inch baking dish.
6. Second rise: Cover the rolls and let rise for 30-45 minutes until puffy and touching each other.
7. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and cooked through.
8. Make the glaze: While rolls bake, combine brown sugar, cream, and butter in a small saucepan. Cook over medium heat until bubbling, then remove from heat. Whisk in powdered sugar, vanilla, and salt until smooth.
9. Finish and serve: Let rolls cool for 5 minutes, then drizzle with warm caramel glaze. Serve immediately while warm.

Tips:
• Choose firm apples that won’t break down too much during baking
• Don’t overfill with apples or the rolls may become soggy
• For extra flavor, add a pinch of nutmeg to the filling
• Store leftovers covered at room temperature for up to 2 days

Sticky Cinnamon Rolls

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1/2 cup warm milk
• 1/4 cup warm water
• 1/4 cup melted butter
• 1 large egg

For the Cinnamon Filling:

• 1/3 cup melted butter
• 2/3 cup brown sugar
• 2 tbsp ground cinnamon
• 1/4 tsp salt

For the Sticky Caramel Base:

• 1/2 cup butter
• 1 cup packed brown sugar
• 1/4 cup heavy cream
• 1/4 cup corn syrup
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup chopped pecans (optional)

Instructions:

1. Prepare the dough: In a large bowl, combine flour, sugar, yeast, and salt. In a separate bowl, whisk together warm milk, water, melted butter, and egg. Pour wet ingredients into dry ingredients and mix until a soft dough forms.
2. Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
3. Make the sticky base: In a saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, corn syrup, vanilla, and salt. Cook for 3-4 minutes until smooth and bubbly. Pour into a greased 9×13 inch baking pan and sprinkle with pecans if using.
4. Roll and fill: Punch down risen dough and roll into a 16×12 inch rectangle. Brush with melted butter and sprinkle evenly with brown sugar, cinnamon, and salt mixture.
5. Shape the rolls: Starting from the long side, tightly roll up the dough. Cut into 12 equal pieces using a sharp knife or dental floss.
6. Arrange and rise: Place cut rolls over the sticky caramel base in the prepared pan. Cover and let rise for 45 minutes until puffy.
7. Bake: Preheat oven to 375°F (190°C). Bake for 25-30 minutes until golden brown on top.
8. Invert and serve: Let cool for 5 minutes, then run a knife around edges to loosen. Place a large serving platter over the pan and quickly flip to invert. Let pan rest for 2-3 minutes before lifting off. Serve warm with the caramelized topping showcased on top.

Note: These sticky cinnamon rolls are best served immediately while the caramel topping is still gooey and warm.

With these 10 incredible cinnamon roll recipe options at your fingertips, you’re equipped to create bakery-quality treats right in your own kitchen. Whether you choose the make-ahead convenience of overnight rolls, the indulgent richness of cream cheese versions, or the seasonal charm of pumpkin and apple varieties, each recipe promises to deliver that perfect balance of fluffy dough, sweet cinnamon filling, and irresistible glaze. So roll up your sleeves, preheat that oven, and let the magic of homemade cinnamon rolls begin!