Soft Fluffy Cinnamon Rolls
Nothing beats the smell of fresh-baked cinnamon rolls in the morning. These homemade cinnamon rolls are rich, buttery, and filled with sweet cinnamon sugar — the kind of recipe that brings everyone to the kitchen before they’re even out of bed.
Cream cheese frosting is the traditional favorite, but in our home, condensed milk glaze is just as beloved. It started when I ran out of cream cheese one morning and used a can of condensed milk instead. The result? Gooey, glossy, and irresistible. Now my kids request it by name.
In this recipe, you get both options: the classic bakery-style cream cheese frosting and the quick-fix condensed milk glaze. No matter your preference, these cinnamon rolls come out soft, fluffy, and unforgettable.
Cinnamon rolls have always been a weekend ritual in our house — the kind that brings everyone to the kitchen before they’re even fully awake. I’ve been making them for years, usually with classic cream cheese frosting. But one Saturday, I ran out of cream cheese and reached for a can of condensed milk instead. Total game-changer.
The glaze was quick, glossy, and soaked into every swirl like caramel. My kids were hooked, and suddenly I had to make two versions every time. So now, whether it’s a birthday, brunch, or just a cozy Sunday, I make one tray with cream cheese frosting and the other with condensed milk glaze — because honestly, who wants to choose?
Why make these cinnamon rolls?
- Most of the ingredients are simple pantry staples, so you can make them at any time.
- The recipe is very simple and easy to make, just like any other bread.
- The dough can be proofed for as little as 20 minutes or kept in the fridge overnight, making it perfect for weekend breakfast.
- Today, I am using condensed milk for glazing my cinnamon buns, but cream cheese is, of course, always a popular alternative.
Ingredients and substitutes
- Flour – You can use either all-purpose flour or bread flour for these rolls.
- Instant dry yeast – I like to use instant yeast because I’ve always had great success with it.
- 2 1/4 tsp or one packet of Active dry yeast
- 21 grams of fresh yeast
- Sugar/Honey – This is a sweet bread, and you can use honey or sugar in the dough instead of sugar. You can also use maple syrup to add a maple flavor to the cinnamon rolls.
- Butter – This is an enriched dough. I like adding butter, not just to feed the yeast, but also to add flavor. I highly recommend adding the butter.
- Eggs – Add a lot of flavor to the bread, give a tender crumb, and strengthen the texture.
- Milk – Enhances the flavor and tenderizes the dough, giving it a soft texture.
- Cinnamon – Use high-quality ground cinnamon from a trusted source to achieve a rich cinnamon flavor, not just a woody texture.
Step-by-step: Soft Cinnamon Rolls Recipe
Dough
- Yeast mixture – In the bowl of a stand mixer with the hook attachment, combine warm milk (110°F), yeast, honey, butter, and eggs.
- Dry ingredients – Measure the flour and salt in a bowl. Add it to the yeast mixture and combine well.
- Knead – Once all the flour is well incorporated, knead on medium for 8 to 10 minutes.
- Bowl – When the dough is soft, shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise – Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
Cinnamon sugar filling
- Filling mixture – Combine both sugars, butter, cinnamon, and vanilla extract. Set aside.
- Roll – Transfer the dough to a lightly floured surface. Roll into a 16 x 12 rectangle. (16 inches long and 12 inches wide)
- Filling – Drop spoonfuls of the cinnamon mixture, then use an offset spatula to spread it evenly, making sure to reach all the edges as well.
- Fold – Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 16 equal pieces. First, cut each bun in half, then cut each of the halves in half again, until you have 16 buns.
Bake
- Proof – Lightly spray a 13 x 9 baking pan or a sheet pan. Place the cinnamon rolls equally spaced in the pan, leaving enough space for them to rise. Cover and leave to rise until almost doubled in volume for about 30 to 45 minutes.
- Oven – About 20 minutes before baking, preheat the oven to 375°F /190°C / Gas Mark 5
- Bake – Once the rolls have doubled in volume, bake for about 20 to 25 minutes, or until the tops are lightly golden brown. If necessary, tent the top with foil to prevent browning too much.
- Cool – When done, remove the dish from the oven and let it cool until it’s just warm.
Glaze or Frosting
- Condensed milk – Drizzle condensed milk directly from the can over the cooled cinnamon buns.
- Sugar glaze– In a small bowl, combine the powdered sugar, vanilla, and milk. Stir until it reaches a smooth, pourable consistency. Then, drizzle over the cooled cinnamon buns.
- Cream cheese frosting – Combine cream cheese, powdered sugar, and vanilla extract until smooth. Then slather generously over the barely warm cinnamon rolls.
Homemade Cinnamon Rolls
These homemade cinnamon rolls are finger-licking delicious. Soft, light, and fluffy loaded with cinnamon flavor then topped with a condensed milk glaze. The recipe is simple and easy and can be ready in a little over an hour.
Video
Ingredients
Dough
- 240 g (1 cup) Whole Milk warm (110 F)
- 60 g (¼ cup) Unsalted butter
- 100 g (2 large) Eggs
- 9 g (2¼ tsp) Instant dry yeast (1 packet)
- 15 g (1 tbsp) Sugar
- 9 g (1 tsp) Salt
- 500 g (4 cups) Bread flour or 50/50 bread and all-purpose flour
Cinnamon sugar filling
- 100 g (½ cup) Brown sugar
- 100 g (½ cup) White sugar
- 113 g (½ cup) Butter
- 2 tbsp Ground cinnamon
- 1 tsp Vanilla extract
- ¼ tsp Salt
Condensed milk glaze
- ½ cup Condensed milk
Sugar Glaze
- 125 g (1 cups) Powdered sugar
- 2 – 3 tbsp Whole milk
- 1 tsp Vanilla extract
Cream cheese frosting
- 113 g Cream cheese
- 60 g Unsalted butter
- 125 g Powdered sugar
- 1 tsp Vanilla extract
- 1 – 2 tbsp Whole milk
Method
Dough
- Yeast mixture – In the bowl of a stand mixer with the hook attachment, combine warm milk (110°F), yeast, honey, butter, and eggs.240 g Whole Milk, 60 g Unsalted butter, 100 g Eggs, 9 g Instant dry yeast, 15 g Sugar
- Dry ingredients – Measure the flour and salt in a large bowl. Add it to the yeast mixture and combine well.500 g Bread flour , 9 g Salt
- Knead – Once all the flour is well incorporated, knead on medium for 18 to 20 minutes.
- Bowl – When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen towel or plastic wrap.
- Rise – Leave in a warm place. Let the dough rise for 60 to 90 minutes, until it has doubled in volume.
Assemble
- Cinnamon sugar – Combine both sugars, unsalted butter, ground cinnamon, and vanilla extract. Set aside.100 g Brown sugar, 100 g White sugar, 113 g Butter, 2 tbsp Ground cinnamon, 1 tsp Vanilla extract, ¼ tsp Salt
- Roll – Transfer the dough to a lightly floured work surface. Roll into a 16 x 12-inch rectangle. (16 inches long and 12 inches wide)
- Spread – Drop spoonfuls of the cinnamon mixture, then use an offset spatula to spread it evenly, making sure to reach all the edges as well.
- Fold – Working from the long side, roll the dough from one side to the other (similar to a Swiss roll). Pinch the seams together. Then, cut into 16 equal pieces. First, cut each bun in half, then cut each of the halves in half again, until you have 16 buns.
Proof and Bake
- Proof – Lightly spray a 13 x 9 baking dish or a sheet pan. Place the cinnamon rolls equally spaced in the pan, leaving enough space for them to rise. Cover and let it rise until it has almost doubled in volume, for about 30 to 45 minutes.
- Oven – About 20 minutes before baking, preheat the oven to 375°F /190°C / Gas Mark 5
- Bake – Once the rolls have doubled in volume, bake for about 20 to 25 minutes until the tops are lightly golden brown. If necessary, tent the top with foil to prevent browning too much.
- Cool – When done, remove from the oven and let it cool until it's just warm.
Frost or Glaze
- Condensed milk – Drizzle condensed milk directly from the can over the warm cinnamon rolls.1/2 cup Condensed milk
- Sugar glaze – In a small bowl, combine the powdered sugar, vanilla, and milk until it's a smooth, pouring consistency. Then, drizzle over the cooled cinnamon rolls.125 g Powdered sugar, 2 – 3 tbsp Whole milk, 1 tsp Vanilla extract
- Cream cheese frosting – Combine cream cheese, powdered sugar, and vanilla extract until smooth. Then slather generously over the barely warm cinnamon rolls.113 g Cream cheese, 60 g Unsalted butter, 125 g Powdered sugar, 1 tsp Vanilla extract, 1 – 2 tbsp Whole milk
Notes
- This dough has good hydration and is enriched with butter and eggs, so it’s soft but not too sticky. Chill if needed for easier handling.
- Use a kitchen scale for accurate results, especially with bread dough.
- Preheat your oven for at least 10 minutes to ensure a good rise.
- For faster proofing, place dough in a warm oven with the light on. For overnight cinnamon rolls, slow-proof in the fridge.
- You can spread a butter-sugar-cinnamon mix, or brush butter and sprinkle cinnamon sugar directly.
- Cool rolls until just warm before frosting, or it will melt into the buns.
- I often frost half the tray, leaving the rest plain — perfect for guests who prefer a lighter option or a condensed milk drizzle instead.
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- If you don’t have time to proof the rolls.
- Before you start the dough, turn the oven on to 35 °C / 100°F.
- Prepare the dough and place it in an oiled bowl.
- Turn the oven off and place the bowl in the oven.
- The dough will double in size in about 20 minutes.
- Remove the dough from the oven and warm the oven again to 35 °C/ 100°F.
- Prepare the cinnamon rolls – fill and slice them, then place them in the baking pan.
- Turn the oven off and proof the rolls in the oven for 10 minutes.
- Remove the rolls from the oven.
- Preheat the oven, then bake the cinnamon rolls as directed above.
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- Once you have prepared and cut the cinnamon rolls, place them in the baking pan.
- Cover them with plastic or aluminum foil (to prevent them from drying out).
- Keep them in the fridge for 8 to 12 hours.
- The next morning, remove them from the oven and let them thaw for about 1 to 1 1/2 hours.
- Preheat the oven to 190 °C / 375°F
- Eggwash (optional).
- Bake for 25 to 30 minutes until golden brown.
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- Prepare the dough (step 13), but instead of proving it on the counter for an hour.
- Place the bowl in the fridge for 8 to 12 hours.
- Remove from the fridge, thaw, and proof until doubled in volume. This can take 2 to 2 1/2 hours because the dough has to thaw first.
- Once doubled, continue with the recipe above to fill, slice, proof, and bake.
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- This can be done if you want to make quick cinnamon rolls on holidays and weekends without having to wait hours for the rolls to thaw and proof.
- You follow the recipe above until baking.
- Bake the cinnamon rolls for just 15 minutes – these will be underbaked, of course.
- Remove them from the oven – let cool completely.
- Once cooled, wrap with cling wrap and aluminum foil (double wrap to prevent freezer burn).
- Freeze for up to a month.
- Thaw in the fridge overnight, then let it sit on the counter for an hour to bring to room temperature.
- Continue baking at 190 °C (375°F) for 15 to 20 minutes, or until golden brown.
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- I like to freeze rather than put leftover cinnamon rolls in the fridge. The fridge dries them out.
- Once baked, cool them completely. Separate them so you can remove a few at a time.
- Place them in a freezer-safe storage bags.
- Freeze for up to three months.
- Best to thaw in the fridge overnight, then warm them in the oven wrapped in foil.
- My kids just put the frozen cinnamon rolls in the microwave for 30 to 45 seconds. The condensation helps keep them moist.
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- Pour all the ingredients into the pan and set it to the dough cycle or manual setting.
- Start and let the dough run its cycle for about 9 to 10 minutes
- Continue with the recipe as shown above.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- This dough has 63% hydration and is enriched with butter and eggs, so it’s soft but not too sticky. Chill if needed for easier handling.
- Use a kitchen scale for accurate results, especially with bread dough.
- Preheat your oven for at least 10 minutes to ensure a good rise.
- For faster proofing, place the dough in a warm oven with the light on. For overnight cinnamon rolls, slow-proof in the fridge.
- You can spread a butter-sugar-cinnamon mix, or brush butter and sprinkle cinnamon sugar directly.
- Cool rolls until just warm before frosting, or they will melt into the buns.
- I often frost half the tray, leaving the rest plain — perfect for guests who prefer a lighter option or a condensed milk drizzle instead.
more cinnamon roll recipes
- Cinnamon Rolls Crescent Rolls
- Giant Cinnamon Roll
- Easy Chocolate Cinnamon Rolls Recipe
- Pumpkin Cinnamon Rolls (Cream Cheese Frosting)
- Perfect Sourdough Cinnamon Rolls
- Braided Cinnamon Buns
Frequently asked questions
How long will these cinnamon rolls keep?
These cinnamon rolls will keep at room temperature for 2 days. You can keep them in the refrigerator for up to a week, properly wrapped. You can even freeze them for a month.
My cinnamon rolls become too hard. Why?
A couple of things could happen – the dough is too soft and sticky, which causes it to dry out when baking. Alternatively, over-baking can also cause the cinnamon rolls to become hard.
How can I keep my cinnamon rolls soft?
Once they are out of the oven, wrap them in a clean kitchen towel to retain their steam and keep them soft.
Can you freeze unbaked cinnamon rolls?
This can be done if you want to make quick cinnamon rolls on holidays and weekends without having to wait hours for the rolls to thaw and proof.
You follow the recipe above until baking.
Bake the cinnamon rolls for just 15 minutes – they will be underbaked, of course.
Remove them from the oven – let them cool completely.
Once cooled, wrap with cling wrap and aluminum foil (double wrap to prevent freezer burn). Then, freeze for up to a month. Thaw in the fridge overnight, then let it sit on the counter for an hour to bring it to room temperature.
Continue baking at 190°C/375°F for 15 to 20 minutes, or until golden.
Can I freeze these cinnamon rolls?
Yes — freeze after baking (before frosting), then reheat and glaze just before serving.
Can I use condensed milk instead of cream cheese for cinnamon rolls?
Absolutely! Sweetened condensed milk makes a quick, glossy glaze and works beautifully when you’re short on cream cheese.
What’s the difference between cinnamon rolls and cinnamon buns?
The terms are often used interchangeably. Traditionally, buns may be baked with sticky caramel or nuts, while rolls are usually frosted or glazed.
Can I make cinnamon rolls without powdered sugar?
Yes! If you’re using condensed milk for the glaze, you don’t need powdered sugar at all.
What if I don’t have cream cheese or condensed milk?
You can make a simple glaze with powdered sugar, milk, and vanilla instead.
more recipes with condensed milk
- Homemade Condensed Milk
- Condensed Milk Cookies
- Candied Fruit Shortbread (3 Ingredients)
- Homemade Evaporated Milk
- Microwave Chocolate Fudge in 3 Minutes
- White Chocolate Fudge
Wow, these look incredible! Thank you for the detailed method, I am not a skilled baker so your instructions help so much. I am planning to make them this weekend.
You are welcome, Jenny. Let me know how they were.
Ma’am, as per the recipe video, the butter is added to the yeast mixture, but as per the recipe the butter is added to the dough. So ma’am which is the correct way?
You can do it either way Jai. Not a problem at all.
I sure can go for one of these fabulous rolls! 😀 They look absolutely perfect Veena! Love the video too..thank you for this great informative post 🙂
Thank you, Tammy. I hope you try this soon.
These cinnamon rolls are perfectly delicious! I don’t know why but I really love cinnamon. And that condensed milk glaze made it more divine! My son totally loves this.
Thank you, Maggie. So happy to hear you son loves this. Thank you for coming back to write this feedback
Your step by step directions and video will make making cinnamon rolls from scratch such a breeze for someone who has never made them before. Great work and delicious recipe.
Thank you so much, Kelly. I hope you try this one soon.
These cinnamon rolls look so delicious! Love all the process shots too.
Thank you, Amanda.
I really don’t have a reason not to try to make some! You have explained everything so well, I love to find recipes so thorough! Thank you!
Thank you, Melanie. If you do try, let me know how it was
Oh well these need to be made this weekend for sure! And what an awesome tip on using floss or thread to cut the rolls. Genius!
I hope you try these, Andrea. Let me know how they were
What a magnificent topping! I love that you’ve used condensed milk for the icing. There is nothing like the aroma of cinnamon rolls baking! Can’t wait to give this recipe a try!
Thank you, Patty. True, there is nothing like fresh cinnamon rolls baking in the oven
These are easier to make than I thought. They look glorious.
They sure are so easy Andrea. Thank you
Using condensed milk as icing is such a neat idea. I ran out of cream cheese and is currently too lazy to go to the grocery store, but I do have two cans of condensed milk at home. So I guess I’ll be baking a batch of cinnamon rolls. 🙂
Thank you, Anita. It is so good with condensed milk. You must try