Discover the ultimate recipe for cinnamon rolls that will redefine your baking standards. These rolls are incredibly light, exceptionally fluffy, and simply unforgettable. Prepare to create the best cinnamon rolls you’ve ever tasted!
Today marks a truly special occasion for all baking enthusiasts. Weeks ago, I hinted at finding a cinnamon roll recipe so extraordinary, it might just be “the recipe to end all cinnamon roll recipes.” The response was overwhelming! Hundreds of you eagerly demanded to know the secret, while a few skeptics wondered if another cinnamon roll recipe was truly necessary. To those eager bakers, I say: you’re in for a treat!
Since that initial mention, my inbox has been flooded with requests for this miraculous recipe. Emails, comments, and even messages on my personal social media accounts poured in, all asking for the “best cinnamon rolls ever.” Your enthusiasm fueled my determination to ensure this recipe was absolutely perfect before sharing it with you all. I’ve baked these rolls numerous times, meticulously documenting each step and taking countless photos to guarantee a foolproof guide for everyone. In total, I’ve tested this incredible cinnamon roll recipe at least nine times since my dear friend, Cheryl, first shared it with me in mid-December.
Speaking of Cheryl, she deserves immense credit for this culinary masterpiece. She is the brilliant mind behind what I genuinely believe is the greatest cinnamon roll recipe of all time. Not only is she an incredibly kind and lovely person, but she’s also an exceptionally talented home baker.
Her husband, Jean (pronounced John), is equally gifted, crafting other-worldly artisan bread. Together, they embody culinary excellence. Cheryl’s skills go beyond gourmet cooking; she elevates every dish she touches. I recall a Mediterranean-inspired dinner at their home where I was so captivated by the amazing spread, I could barely eat! These cinnamon rolls are no exception to her incredible talent. A huge thank you to Cheryl for creating and sharing this phenomenal recipe, and for allowing me to spread the joy of these extraordinary rolls with all of you!
Many of you, while eagerly requesting this recipe, expressed a common sentiment: “I don’t know how they could be better than Gloria’s cinnamon rolls, but I’m willing to try!” (Some also referenced my vanilla pudding cinnamon rolls or Yukon gold cinnamon rolls). I shared the same initial skepticism, and the backstory is crucial here.
It all began at a church activity in mid-December, where I won an unassuming disposable pan of cinnamon rolls as a Bunco prize. As a self-proclaimed cinnamon roll aficionado, I never turn down such an opportunity. Discovering Cheryl had made them only heightened my excitement. I had to dig in immediately, even with the dice still rolling! I was utterly stunned. How could a cinnamon roll be this incredibly light, this astonishingly fluffy, and so utterly amazing? I pride myself on making excellent cinnamon rolls, but these transcended deliciousness. My entire understanding of what a cinnamon roll could be was instantly challenged.
After several of us women devoured the entire pan and unanimously declared them “life-changing,” I cornered Cheryl, begging her to share the recipe. I had to pull out my phone faster than an old western gunslinger as she began rattling off the ingredients and steps from memory. My initial thought was that if the recipe was similar to other beloved cinnamon roll recipes on my site, I’d attribute it to Cheryl’s “magic touch” and stick to my existing favorites. I’d be momentarily disappointed about lacking that magical cinnamon roll gene, but probably wouldn’t adopt a new, similar variation.
However, this was not the case at all. As Cheryl detailed the recipe, I quickly realized it was a true game-changer, unlike any cinnamon roll recipe I had encountered or made before. The significant variations in ingredients and mixing methods created a dough texture that was fundamentally different, resulting in cinnamon rolls that were distinctly lighter and much fluffier. I knew immediately that this recipe deserved a prominent place alongside other great recipes in my archives.
Even my husband, Brian, who is our resident “cinnamon roll snob” and typically resistant to changes to his beloved classics, wholeheartedly agrees. He declared these the best cinnamon rolls I’ve ever made, a testament to their unparalleled quality.
I even risked making them for my Aunt Marilyn (who introduced me to Gloria’s famous recipe years ago!), Uncle Dan, and cousin Lydia – a trio whose “cinnamon roll snob” status is legendary. Uncle Dan was initially hesitant, staunchly loyal to Gloria’s recipe. After much eating and analyzing (a mandatory activity at my house!), Lydia exclaimed they were “way better than any other recipe.” Aunt Marilyn, usually reserved with praise, admitted they were “absolutely incredible.” Uncle Dan, while maintaining his loyalty to Gloria’s, conceded that these were “definitely on the same level.” Throughout my rigorous testing, every single person who tried these cinnamon rolls raved about them – and rest assured, my friends know that honest feedback is a prerequisite for friendship when I’m force-feeding them baked goods!
So, there’s the extensive backstory. I understand some readers may skip these details, but for my loyal followers who have adored other cinnamon roll recipes on my site, it’s essential to explain why I’m introducing yet another “best ever” contender. It’s because this recipe genuinely offers a unique and superior experience.
A Note on Personal Preference:
If you already have a beloved cinnamon roll recipe that you consider the absolute best, please stick with it! There’s no need to change what you love. I fully believe the culinary world should celebrate diversity in cinnamon rolls. However, if you’re an adventurous baker eager to try new techniques, or you’ve been on a quest for the ultimate cinnamon roll, then this recipe is definitely for you. Prepare to expand your baking horizons!
Let’s Get Started with the Nitty-Gritty!
One of the fantastic aspects of this recipe is its versatility when it comes to mixing. You can use a stand mixer or even mix it by hand, as the dough requires minimal kneading and is not overly stiff. For those who prefer hand-mixing yeast doughs, I’ve recently fallen in love with this Danish dough hook (a fantastic recommendation from one of you!). It’s a true game-changer for effortless dough preparation.
For testing, I’ve used both my Bosch Universal mixer and my KitchenAid stand mixer. While my Bosch consistently outperforms for bread-making tasks, a KitchenAid will certainly get the job done. If you’re curious, you can find a quick comparison between these two stand mixers on my blog. A fantastic bonus: this recipe doubles beautifully in the Bosch (though I haven’t tried a double batch in the KitchenAid).
Begin by combining ½ cup granulated sugar and ½ cup neutral-flavored oil in your mixer. Pour in 2 cups of scalded milk. This initial mixture forms the foundation of our incredibly soft dough.
What Exactly is Scalded Milk and Why is it Important?
Scalded milk is simply milk heated to just below boiling point. While the scientific reasons involve protein structure changes (which, honestly, I don’t fully comprehend!), what I *do* know is that this step is crucial for achieving lighter and fluffier yeast breads and rolls. So, don’t skip it!
For convenience, I usually scald the milk in a microwave-safe liquid measuring cup. Microwave wattages vary, but I typically heat it in 2-minute intervals until small bubbles form around the edges and steam rises. You can also do this on the stovetop. If it accidentally boils over (which sometimes happens!), don’t worry. I’ve found the rolls still turn out wonderfully. Just ensure you have a full 2 cups of hot milk to proceed.
Allow the milk, oil, and sugar mixture to rest for approximately 15 minutes until it’s comfortably warm, not blistering hot. Then, add 4 cups of all-purpose flour (I always opt for unbleached) and gently sprinkle 1 tablespoon of instant yeast over the flour. If you’re using active dry yeast, refer to the recipe card below for conversion instructions.
A little tip for the impatient bakers (like me!): if you don’t let the milk mixture cool for the full 15 minutes, it’s crucial to sprinkle the yeast directly on top of the flour. This prevents the hot milk from directly contacting and potentially killing the yeast.
Now, start mixing! Don’t be alarmed: the dough will appear much wetter and looser than typical cinnamon roll doughs at this stage. Trust the process; it will come together beautifully.
Continue mixing until all dry streaks disappear, scraping down the sides of the bowl as needed to ensure everything is thoroughly combined.
Once mixed, cover the bowl and let this wet dough, or “sponge,” rise. It should become noticeably puffy and slightly bubbly. In my kitchen, this usually takes about 45 minutes to an hour. You’ll observe a clear difference in volume and texture as the sponge rests and proofs.
Now, to the risen sponge, add the remaining ¾ cup flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and 1 ½ teaspoons salt. These additional dry ingredients are key to developing the final structure and flavor of our fluffy cinnamon rolls.
Begin mixing again. While this dough doesn’t require extensive kneading, it’s essential to mix thoroughly until all the dry ingredients are fully incorporated. The dough will start rough and shaggy but will gradually come together into a more cohesive mass.
After about a minute of mixing, the dough should have smoothed out considerably, forming a soft, unified mass. This dough is intentionally very soft! Resist the strong temptation to add more flour. As long as it’s not leaving excessive wet residue on the bowl’s sides, it’s perfectly fine. Too much flour is the enemy of light and fluffy cinnamon rolls.
If you’re using a KitchenAid mixer, I recommend starting with the paddle attachment for the initial sponge. Once you add the final flour, baking powder, and baking soda, switch to the dough hook. Due to the KitchenAid’s bowl and hook design, achieving perfectly clean sides with this soft dough can be a bit challenging. Again, try to avoid adding extra flour unless the dough is genuinely impossible to handle. A good trick: grease your hands with cooking spray and try to gather a small piece into a smooth ball before deciding if more flour is truly necessary.
It’s normal for this dough to leave some sticky residue on your fingers or hands. However, you should still be able to roll a small piece into a somewhat cohesive, albeit sticky, ball. Over-flouring this delicate dough is the quickest way to compromise its light and fluffy texture. Embrace a little stickiness if you can!
Transfer the dough into a lightly greased bowl or container. Observe its wonderfully soft and stretchy consistency – this is key to the final product!
Allow the dough to rise until it has visibly doubled in size. The exact timing will depend on the ambient temperature of your kitchen, but it typically takes about an hour to an hour and a half in my home. I find these handy measured food storage containers incredibly useful for dough rising (and a million other tasks!). If you have a restaurant supply store nearby, you might find them for a better price than online.
Once risen, gently turn the dough out onto a lightly floured counter (about 2-3 tablespoons of flour should suffice). Roll or pat the dough into a rectangle approximately 12×18 inches. The precise dimensions aren’t critical, but this size typically yields several beautiful spirals in each roll. If you prefer thicker, puffier rolls, aim for a slightly smaller, thicker rectangle. Evenly spread 8-12 tablespoons of softened butter over the dough. Then, combine ¾ cup packed light brown sugar and 1 tablespoon cinnamon in a bowl and sprinkle this mixture generously over the butter. Cheryl also recommends adding a ¼ teaspoon of cardamom to the sugar, which truly elevates the flavor to another level. For cinnamon, I highly recommend Penzey’s signature cinnamon blend – it’s the only one I use, and this is completely unsponsored advice!
Now it’s time to roll up these delicious creations! Roll the dough tightly from one long end, taking care not to lift and stretch it too much. Stretching the dough during this step can cause the rolls to shrink or gap while baking. Once rolled, lightly pinch the edge to seal the seam and gently pat the log to ensure an even thickness. My cinnamon roll log usually measures about 20 inches long.
Troubleshooting: Why Do Cinnamon Rolls Shrink and Gap While Baking?
This is an excellent question that many bakers ponder! Based on my extensive cinnamon roll research, several factors can contribute to this common issue:
- Excessive Stretching During Rolling: As mentioned, pulling and stretching the dough too much while forming the log can lead to shrinkage and gapping in the oven. The dough’s gluten structure gets over-stressed.
- Too Much Filling: A very thick layer of butter and sugar filling, while delicious, melts significantly during baking. If there’s too much, it creates large gaps as it melts away, causing the dough to separate.
- Dough Rolled Too Thin: While more spirals might seem appealing, a thinner dough rectangle is more prone to gapping. A slightly thicker roll provides a more stable structure that holds its shape better.
- Over-Proofing: Letting your cinnamon rolls rise for too long before baking can cause them to deflate in the oven and shrink as they cool. They lose their structural integrity.
- Overcrowding the Pan: Cramming too many rolls into a small pan restricts their ability to rise properly. They press against each other too much during proofing, then can shrink back and gap during baking and cooling. Ensure ample space for each roll.
Moving on, it’s time to slice the log into individual rolls! I find it easiest to first cut the log in half, then cut each half in half again, and finally, cut each of those fourths into thirds. This method yields 12 even rolls. Don’t be confused; it’s simpler than it sounds! My preferred tool for this is an inexpensive serrated knife, which cleanly slices without crushing the delicate dough. You can also use unflavored dental floss or a piece of thread for a clean cut.
For this recipe, which yields 12 large cinnamon rolls, my strong preference is to use a half sheet pan. This provides ample space for optimal rising and baking.
I’ve learned the hard way that these rolls require space to truly become fluffy and delicious. Baking them in too small of a pan, like a 9×13-inch pan with all 12 rolls, results in them being too close together, leading to significant gapping in the middle and potentially burnt sides with doughy centers. The image below clearly illustrates the difference between crowded and properly spaced rolls.
Therefore, ensure at least an inch of space between each roll on the baking sheet. This allows them to “breathe” and expand properly. If you prefer, you can roll the dough into a larger rectangle to make 15-16 smaller rolls, which would likely fit well into a 9×13-inch pan plus an 8×8-inch pan.
For gifting or baking smaller batches, I’ve found that placing four rolls into an 8×8-inch pan is ideal. This configuration provides just the right amount of space for them to bake up perfectly fluffy. The image below shows a beautifully fluffy cinnamon roll, baked with three others in a square pan – truly the perfect size!
Once the rolls are arranged on your baking pan, let them rise until they are very puffy and lightly touching each other on most sides. They may not quite double in size again, but they should be significantly puffed up. This is their second, crucial rise.
Bake the rolls in a preheated oven at 350°F (175°C) for 18-22 minutes, or until they are lightly golden brown and baked through. If your oven has a convection setting, using it can help the rolls bake more evenly and quickly to the center. However, standard bake works perfectly well too.
While your amazing cinnamon rolls are baking, it’s the perfect time to prepare the luscious frosting. You can frost them while they’re warm, or allow them to cool slightly. My personal preference is to find a middle ground: frost them when they’re still just slightly warm. This allows some of the frosting to melt beautifully into all the nooks and crannies, creating that irresistible gooeyness, while still retaining a wonderfully soft, solid layer on top.
Speaking of frosting, I’ve tried countless recipes over the years, but the icing I developed for my Yukon gold cinnamon rolls remains my absolute favorite. It’s the cinnamon roll icing I’ve been searching for my entire life! It boasts a delicate, creamy flavor without an overpowering cream cheese tang – simply the best. You can customize the flavor with various extracts, like a delightful maple (yum!) or classic vanilla.
Given the soaring price of pure vanilla extract lately, I’ve been experimenting with emulsions (a fancy word for flavorings!). And let me tell you, this butter vanilla emulsion adds an incredible depth of flavor to the cinnamon roll frosting. It imparts a buttery sugar cookie vibe that is absolutely crazy good. And at only six dollars a bottle, it’s a fantastic secret weapon!
As a fun side note, my 14-year-old recently made my super soft chocolate chip cookies for a youth activity. She used this butter vanilla emulsion instead of vanilla extract, and people couldn’t stop raving about how amazing they tasted, constantly asking for her secret. Emulsions, who knew?!
And since we’re sharing useful kitchen tips, rolling dough on a lightly floured counter used to be one of my least favorite tasks due to the gummy mess it would leave behind. That was until I discovered my handy dandy bench knife/scraper! This versatile tool has earned its place as a favorite because it effortlessly scrapes up floury, cinnamon roll dough residue from my counters, making cleanup a breeze.
There you have it! We’ve covered everything you need to know to create these phenomenal cinnamon rolls. If you’ve read this far without skimming, you truly deserve a major award (and probably a fresh cinnamon roll!).
If any questions remain, please don’t hesitate to ask in the comments section below, and I’ll respond as quickly as possible. I am so incredibly excited for you to try this recipe and share your thoughts. Enough talking – go make some truly life-changing cinnamon rolls!
How to Make These Cinnamon Rolls Ahead of Time
This comprehensive guide on making cinnamon rolls ahead of time is perfectly applicable to these and any other sweet rolls!
One Year Ago: Healthy Yogurt Oat Blueberry {or Chocolate Chip!} Muffins
Two Years Ago: 7-Minute Spaghetti Squash {Instant Pot/Pressure Cooker}
Three Years Ago: Perfect Roasted Vegetables {5 Simple Tips}
Four Years Ago: White Chocolate Oatmeal Craisin Coconut Cookies
Five Years Ago: Light Lemon and Spinach Spaghetti
The Best Cinnamon Rolls {Cheryl’s Famous Recipe}
Pin
Rate
Ingredients
Sponge:
- ½ cup (106 g) granulated sugar
- ½ cup neutral-flavored oil
- 2 cups milk, scalded (heat to just below a boil), I use 2% milk
- 4 cups (568 g) all-purpose flour (I use unbleached)
- 1 tablespoon instant yeast, see note for active dry yeast
Dough:
- ¾ cup (107 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
Filling:
- 8-12 tablespoons salted butter, softened
- ¾ cup (159 g) packed light brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon cardamom, optional but delicious
Icing:
- 2 ounces (57 g) cream cheese, softened
- ½ cup (113 g) salted butter, softened
- Pinch salt
- 2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- 1 ¾ cups (200 g) powdered sugar
Instructions
-
In the bowl of a stand mixer (or a large bowl for hand mixing), combine the granulated sugar and neutral-flavored oil. Pour in the 2 cups of scalded milk and mix briefly. Allow this mixture to sit for about 15 minutes, or until it is warm to the touch but not excessively hot.
-
Add the 4 cups of all-purpose flour, then sprinkle the 1 tablespoon of instant yeast evenly over the flour. Mix until no dry streaks of flour remain, scraping down the sides of the bowl as needed. The dough at this stage will be quite loose and wet, resembling a thick batter. Cover the bowl and let this “sponge” rise in a warm place until it is visibly puffy and has nearly doubled in size, which typically takes 45 minutes to 1 hour, depending on your kitchen’s temperature.
-
To the risen sponge, add the remaining ¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and 1 ½ teaspoons salt. Mix again until all the dry ingredients are fully incorporated and the dough appears smoother, losing its initial rough and shaggy look. While it may not completely clean the sides of the bowl, it should form a cohesive mass. Only add a very small amount of additional flour if the dough is genuinely too sticky to handle, or if a small piece cannot be rolled into a somewhat sticky ball in your greased hands (a slight stickiness is desirable).
-
Scrape the soft dough into a lightly greased bowl or food-safe container, cover it, and let it rise in a warm spot until it has doubled in volume, usually around an hour to an hour and a half.
-
Turn the dough out onto a lightly floured counter (using about 2-3 tablespoons of flour) and gently roll or pat it into an approximately 18×12-inch rectangle. Evenly spread the 8-12 tablespoons of softened salted butter across the entire surface of the dough. In a small bowl, combine the ¾ cup packed light brown sugar, 1 tablespoon cinnamon, and optional ¼ teaspoon cardamom. Sprinkle this filling mixture uniformly over the butter, then pat it down very lightly to adhere.
-
Starting from one of the long ends, carefully roll the rectangle into a tight log. Be mindful not to stretch or pull the dough upward during rolling. Once rolled, pinch the seam lightly to seal it securely at the bottom. Gently pat the log to ensure an even thickness throughout; it should be about 20 inches long.
-
Using a serrated knife or unflavored dental floss, cut the log into 12 equally sized pieces. Arrange the cut rolls on a parchment-lined half sheet pan, ensuring they are spaced about one inch apart to allow for proper rising. If desired, tuck the loose end of each roll underneath. Cover the pan loosely with lightly greased plastic wrap and let the rolls rise again until they are noticeably puffy and almost doubled in size (about an hour).
-
Preheat your oven to 350°F (175°C). Bake the rolls for 18-25 minutes, or until they are a beautiful light golden brown and cooked through in the center. Adjust baking time as needed based on your oven. Allow the rolls to cool slightly until they are warm to the touch before proceeding with the frosting.
-
For the ultimate frosting, combine the softened cream cheese and softened salted butter in a medium bowl. Using a handheld or stand mixer, whip the ingredients until they are light and creamy. Add the pinch of salt, 2 tablespoons of milk or heavy cream, and ½ teaspoon of vanilla extract (or butter vanilla emulsion for an extra special flavor). Mix again until well combined. Gradually add the 1 ¾ cups of powdered sugar and whip until the frosting is smooth, light, and wonderfully creamy.
-
Generously spread the warm cinnamon rolls with your prepared icing. Serve them immediately for a delightful experience, or let them cool completely and serve at room temperature. For an extra treat, you can warm them slightly before serving later. Enjoy your homemade, best-ever cinnamon rolls!
Notes
Doubling the Recipe: This recipe doubles wonderfully, especially if you’re using a powerful stand mixer like a Bosch Universal. (I’ve only tested doubling in my Bosch, not the KitchenAid).
Flour Amount & Dough Texture: In most yeast dough recipes, I emphasize adjusting flour based on dough texture rather than strict measurements. For this specific recipe, the flour amount is quite precise. The dough is intentionally softer and slightly stickier than you might be accustomed to for cinnamon rolls. Refer to the photos and descriptions in the main post to visualize the correct consistency. Only add very small increments of additional flour if the dough is genuinely impossible to handle; over-flouring will make your rolls dense.
Freezing Baked Cinnamon Rolls: Just like my Gloria’s recipe, these baked cinnamon rolls freeze beautifully. Once they’ve been frosted and fully cooled, carefully transfer individual rolls into quart-sized freezer bags, seal tightly, and freeze. While the frosting might get a little messy in the bag, it won’t be noticeable after reheating! To reheat, remove a frozen roll from the bag and microwave it on 50% power for about a minute, or until it’s warm and deliciously gooey. They’ll taste as fresh as the day they were made!
Make-Ahead Options: For detailed instructions on how to prepare these sweet rolls in advance, please refer to this dedicated post on making cinnamon rolls ahead of time.
Convection Bake Temperature: If you are utilizing a convection oven, adjust the baking temperature to 325°F (160°C).
Recommended Products
Recipe Source: Adapted slightly from a cherished recipe by my friend, Cheryl R. (modifications include reducing the recipe size and refining the mixing method for optimal results).