Warm, gooey Best Soft Cinnamon Roll Recipe are one of those treats that make any morning feel special. This recipe gives you soft, fluffy rolls with a rich cinnamon-sugar swirl and a creamy vanilla glaze on top. It’s simple enough for beginners but delivers bakery-level results.

You don’t need fancy equipment or special skills just a little patience and the right steps. If you’ve ever wanted to make cinnamon rolls from scratch that actually turn out, this is your guide.

Why This Homemade Brioche Cinnamon Roll Recipe Works

This recipe uses a slightly enriched dough with milk, butter, and eggs for a soft, tender texture. The dough is easy to handle and rises reliably, thanks to the balance of warm milk and yeast.

The filling is straightforward—brown sugar, cinnamon, and butter—but the ratios ensure a gooey, even swirl without leaking out. You’ll also bake at a moderate temperature so the rolls stay soft, not dry. Finally, a creamy glaze ties everything together without being overly sweet.

Shopping List For Perfect Cream Cheese Frosting for Rolls

All-purpose flour (about 4 to 4 1/2 cups)
Granulated sugar (for the dough)
Brown sugar (for the filling)
Ground cinnamon
Active dry yeast or instant yeast
Whole milk (or 2%)
Unsalted butter
Large eggs
Salt
Vanilla extract
Cream cheese (for frosting, optional but recommended)
Powdered sugar
Heavy cream or milk (to loosen the glaze)
Neutral oil or extra butter (for greasing)

Step-by-Step Instructions For Overnight Cinnamon Roll Hack

Warm the milk. Heat 1 cup of milk until warm to the touch (about 110°F/43°C).
It should feel like a warm bath—not hot. Hot milk can kill the yeast.
Activate the yeast. In a large bowl, combine the warm milk, 2 1/4 teaspoons yeast (one packet), and 1 tablespoon granulated sugar. Let it sit for 5–10 minutes until foamy.
If it doesn’t foam, start over with fresh yeast.
Mix the dough. Add 1/4 cup granulated sugar, 1/3 cup melted butter (cooled slightly), 2 large eggs, and 1 teaspoon salt. Stir to combine. Add 3 1/2 cups flour and mix with a spoon or dough hook until a shaggy dough forms.
Knead until smooth. Knead by hand on a lightly floured surface or with a mixer on medium-low for 6–8 minutes, adding up to 1 cup more flour as needed.
The dough should be soft, slightly tacky, and smooth—not sticky or stiff.
First rise. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 60–90 minutes, or until doubled in size. A gently warmed (but turned-off) oven works well.
Make the filling. In a small bowl, mix 3/4 cup brown sugar with 1 1/2 tablespoons ground cinnamon and a pinch of salt. Soften 1/3 cup butter for spreading.
Roll out the dough. Punch down the dough and turn it onto a floured surface.
Roll into a rectangle about 16×12 inches. Keep the edges neat for even rolls.
Spread and sprinkle. Spread the softened butter over the dough, leaving a 1/2-inch border on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
Roll tightly. Starting from the long edge opposite the border, roll the dough into a tight log.
Pinch the seam to seal.
Slice the rolls. Cut into 12 even pieces (about 1 1/4 to 1 1/2 inches thick). Use a sharp knife or unflavored dental floss for clean cuts.
Second rise. Arrange the rolls in a greased 9×13-inch pan, leaving slight space between them. Cover and let rise 30–45 minutes, until puffy and touching.
Preheat and bake. Preheat the oven to 350°F (175°C).
Bake for 22–26 minutes, until the tops are lightly golden and the centers are just set. Do not overbake or they’ll dry out.
Make the glaze. Beat 4 ounces cream cheese (softened) with 2 tablespoons butter, 1 cup powdered sugar, 1 teaspoon vanilla, and 1–2 tablespoons milk or cream until smooth. For a thinner glaze, add a bit more liquid.
Frost while warm. Spread half the glaze over the rolls while they’re warm to let it melt into the swirls.
After 5 minutes, add the rest for a creamy finish.
Serve. Let the rolls cool slightly so the centers set. Serve warm and enjoy.

How to Store

At room temperature: Keep tightly covered for up to 2 days. Reheat individual rolls in the microwave for 10–15 seconds.
In the fridge: Store for up to 5 days.
The glaze firms up in the fridge; warm before serving for that soft, gooey feel.
Freeze unbaked: After shaping, place rolls in a pan, cover tightly, and freeze up to 2 months. Thaw in the fridge overnight, let rise, then bake.
Freeze baked: Freeze fully baked, unfrosted rolls for up to 2 months. Thaw, warm in the oven at 300°F (150°C) for 10 minutes, then glaze.

Benefits of This Tangzhong Method for Soft Bread

Soft and fluffy texture: The enriched dough stays tender and pillowy.
Reliable rise: Clear yeast activation and warm liquid set you up for success.
Balanced sweetness: The rolls are rich and flavorful without being cloying.
Beginner-friendly: Simple steps and forgiving dough make this approachable.
Flexible timing: Make ahead, refrigerate overnight, or freeze for later.

What Not to Do

Don’t overheat the milk. Hot milk can kill yeast and prevent rising.
Don’t add too much flour.</-strong> A stiff dough makes dense rolls.
Keep it slightly tacky.
Don’t under-knead. Kneading builds structure so the rolls rise properly.
Don’t skip the second rise. This step ensures soft, lofty spirals.
Don’t overbake. Pull them when lightly golden; the centers should be soft.

Variations You Can Try This Fluffy Yeast Rolls from Scratch

Overnight rolls: After shaping, cover and refrigerate overnight. In the morning, let them sit at room temp for 45–60 minutes, then bake.
Sticky bun style: Add a layer of chopped pecans and a quick caramel (butter, brown sugar, a splash of cream) to the pan before placing the rolls.
Orange glaze: Replace milk in the glaze with fresh orange juice and add zest for a citrus twist.
Maple pecan: Add chopped toasted pecans to the filling and use maple syrup in the glaze.
Chocolate swirl: Add mini chocolate chips with the cinnamon sugar for a dessert-leaning roll.
Raisin or cranberry: Sprinkle plumped raisins or dried cranberries over the filling before rolling.
Cardamom cinnamon: Add a 1/2 teaspoon ground cardamom to the filling for a warm, fragrant note.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount and skip the activation step if you like.

You can mix instant yeast directly into the flour, then add warm milk and other ingredients. Still keep the liquid around 110°F (43°C).

How do I know the dough has enough flour?

It should feel soft and slightly tacky but not stick to your hands in large clumps. If it’s very sticky, add flour 1 tablespoon at a time.

Too much flour leads to dense rolls.

What if my rolls aren’t rising?

Check the yeast freshness and liquid temperature. Move the dough to a warmer spot, like near a sunny window or in a turned-off oven with a cup of hot water inside. Give it more time; sometimes it just needs 20–30 extra minutes.

Can I make these without eggs?

Yes.

Replace each egg with 3 tablespoons of plain yogurt or unsweetened applesauce. The texture will be slightly different but still soft and pleasant.

How do I keep the filling from leaking out?

Roll the dough fairly tight, leave a small clean border to seal, and don’t overmelt the butter. If the filling pools, that usually means the dough was rolled too loosely or the butter was too hot.

What pan should I use?

A 9×13-inch baking dish works best for 12 rolls.

Metal pans brown a bit faster; glass pans bake slightly slower. If using glass, check for doneness at the longer end of the baking window.

Can I reduce the sugar?

You can cut the filling sugar by 2–3 tablespoons and the glaze sugar by up to 1/4 cup without losing structure. Keep in mind the rolls will be less gooey and sweet.

How do I reheat leftovers so they’re soft?

Microwave a roll for 10–15 seconds with a damp paper towel on top, or warm covered in a 300°F (150°C) oven for 8–10 minutes.

Add a touch of extra glaze after warming if needed.

In Conclusion

Homemade cinnamon rolls are easier than you think and far better than store-bought. With a soft, enriched dough, a classic cinnamon-sugar filling, and a smooth cream cheese glaze, these rolls deliver every time. Follow the steps, don’t rush the rises, and keep the dough on the soft side.

You’ll pull a pan of tender, swirled rolls from the oven that everyone will love—morning, noon, or night.