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Cinnamon Rolls

A Bee Bakes
The absolute best cinnamon rolls. Gooey, full of cinnamon, and sticky, just how a cinnamon roll should be. Topped with a classic cream cheese frosting, this recipe ticks all the boxes of your favorite American cinnamon roll.
Prep Time 30 mins
Cook Time 25 mins
Total Time 3 hrs 55 mins
Course bread, Breakfast, Dessert
Cuisine American



  • 4 1/4 cups flour, divided
  • 1/3 cup sugar
  • 2 1/4 tsp. Instant dry yeast one ¼-oz packet
  • 1/4 tsp. Salt
  • 6 tbsp. Butter, melted
  • 3 Eggs, slightly whisked
  • 3/4 cup Buttermilk*


  • 6 tbsp. butter, softened
  • 3/4 to 1 cup brown sugar, packed
  • 4 tsp. cinnamon


  • 6 tbsp. butter, softened
  • 4 oz. cream cheese, softened
  • 2 tsp. vanilla
  • 2 to 3 cups powdered sugar


  • To make the dough: Add flour, sugar, yeast, and salt to a stand mixer bowl attached with the paddle. Combine buttermilk and melted butter in a microwave-safe bowl and microwave about 45 seconds. (You are trying to achieve the temperature the yeast packet says, around 105F degrees). Add this mixture, with the whisked eggs to the mixing bowl with the dry ingredients. Mix on medium-low speed for one minute, until combined.
  • Switch to the dough hook and knead on low speed for 10 minutes (15 minutes by hand). After 5 minutes, add the remaining ¼ cup of flour to smooth the dough to prevent the dough from sticking to the sides. It’s okay that it sticks to the bottom. The dough is supposed to be very moist so don’t be tempted to add any more flour to it.
  • Grease a large bowl and place your dough in the bowl, flipping it over once so it’s lightly oiled on each side. Cover with plastic wrap and place in warm spot, until doubled in size, about 2 hours. Pro tip: Turn on the oven to 400F for exactly one minute (it will not get to 400F degrees). After one minute, turn the oven off and place the bread in there to rise.
  • Line a 9x13-inch pan (or an 11x17-inch jellyroll pan) with aluminum foil and spray with cooking spray; set aside.
  • In a small bowl, stir together the filling ingredients until a dark paste is formed; set aside.
  • After dough has risen, punch it down, and turn it out onto a lightly floured surface. Knead lightly for about 2 minutes before rolling into a 16x12-in (ish) rectangle. Spread the paste, using an offset spatula in an even layer onto the dough; leave a ¾-inch border around the edges.
  • Starting with the long side, roll the dough into a tight log, and place seam side down. It should be about 18 inches long with the ends patted in to stay even. It doesn’t need to be perfect at all. Using a serrated knife, floss, or a bench scraper, slice 12 rolls. Arrange the rolls snugly in the prepared pan. Cover with plastic wrap, and let rise until doubled in size, about 1 hour. I use the same pro-tip oven method from above so they rise more quickly. 
  • Preheat the oven to 350F degrees. Bake for 25 minutes, or until lightly golden on top but not too brown. While they bake, make the cream cheese frosting.
  • In a medium bowl of a stand mixer fitted with the paddle attachment, combine butter and cream cheese, and beat on medium speed for 1 minute. Add the vanilla and powdered sugar, one cup at a time. Stop after each cup to taste and see how sweet you want it. Beat until desired fluffy consistency is reached, about 3 minutes.
  • Spread frosting immediately and generously over the cinnamon rolls when they come out of the oven. Serve immediately.


*You can use any type of milk, including nondairy milk with 1 tsp. vinegar or lemon juice to use in place of the buttermilk for the cinnamon roll dough.
Adapted from Averie Cooks blog.
Keyword breakfast, breakfast buns, buns, cinnabuns, Cinnamon, cinnamon buns, cinnamon rolls, morning buns, rolls