Homemade cinnamon rolls are the ultimate Christmas morning treat: pillowy soft dough, a gooey brown sugar and cinnamon swirl, and a thick layer of tangy cream cheese frosting. Cinnamon rolls have been ranked the top festive baking recipe on TikTok, and one warm bite shows why.

This easy homemade cinnamon rolls recipe makes 12 big, soft rolls with a foolproof yeast dough. It is also an overnight cinnamon rolls recipe option, so you can shape them the night before and bake them fresh on Christmas morning.

Recipe at a Glance

Prep Time	30 minutes (plus about 2 hours rising)
Cook Time	28 minutes
Total Time	About 3 hours
Servings	12 rolls
Category	Breakfast / Baking

Why You’ll Love These Homemade Cinnamon Rolls

Soft, fluffy dough that stays tender for days
Gooey brown sugar cinnamon filling in every swirl
Tangy cream cheese frosting that melts into the warm rolls
Easy overnight option for stress-free holiday mornings
Beats any bakery or canned version

Ingredients You’ll Need

For the dough: 1 cup warm whole milk (about 110°F), 2¼ teaspoons (1 packet) active dry or instant yeast, ¼ cup granulated sugar, ⅓ cup melted unsalted butter, 2 large eggs, 1 teaspoon salt, and 4 cups all-purpose flour (plus extra for dusting)
For the filling: ½ cup very soft unsalted butter, ¾ cup packed light brown sugar, and 2 tablespoons ground cinnamon
For the frosting: 4 ounces cream cheese (softened), 4 tablespoons butter (softened), 1½ cups powdered sugar, 1 teaspoon vanilla extract, and 1 to 2 tablespoons milk

How to Make Soft Cinnamon Rolls from Scratch

Stir the warm milk, yeast, and a pinch of the sugar together and let sit for 5 minutes until foamy. Whisk in the remaining sugar, melted butter, eggs, and salt.
Add the flour and mix until a soft dough forms, then knead for 5 to 7 minutes until smooth and slightly tacky. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
Roll the dough on a floured surface into a 16×12-inch rectangle, spread with the soft butter, and sprinkle evenly with the brown sugar and cinnamon.
Roll up tightly from the long side, pinch the seam to seal, and cut into 12 equal rolls with a sharp knife or unflavored dental floss.
Arrange in a greased 9×13-inch baking dish, cover, and let rise 30 to 45 minutes until puffy (or refrigerate overnight and let sit 45 minutes before baking).
Bake at 350°F (175°C) for 25 to 30 minutes until golden. Beat the frosting ingredients until smooth and spread over the warm rolls.

Tips for the Best Overnight Cinnamon Rolls Recipe

Use warm, not hot, milk so you do not kill the yeast.
Keep the dough slightly tacky for the softest rolls; avoid adding too much flour.
Roll tightly for neat swirls that hold together.
Use dental floss to slice for clean, round rolls.
Frost while the rolls are warm, but not piping hot, so the frosting melts slightly without running off.

Variations to Try: Cinnamon Roll Ideas

Add chopped pecans or raisins to the filling.
Make orange cinnamon rolls with zest in the dough and an orange glaze.
Swap the frosting for a simple vanilla glaze.
Add a pinch of nutmeg and cardamom for extra spice.

How to Store It

Store frosted rolls covered at room temperature for up to 2 days or in the fridge for up to 5 days; reheat for 15 to 20 seconds in the microwave. Freeze baked, unfrosted rolls for up to 2 months, or freeze shaped, unbaked rolls and thaw overnight before baking.

Frequently Asked Questions

Can I make cinnamon rolls the night before?

Yes. Shape and place them in the pan, cover, and refrigerate overnight, then let sit at room temperature for 45 minutes before baking.

Why are my cinnamon rolls dry?

Too much flour or overbaking are the usual causes. Keep the dough slightly sticky and bake just until golden.

Can I use instant yeast for cinnamon rolls?

Yes. Use the same amount and mix it directly with the flour; the rising times will be similar.

How do you keep cinnamon rolls from unrolling?

Roll tightly, pinch the seam closed, and place the seam side down in the pan.