These are the *perfect* cinnamon rolls by every definition - and that's coming from a very picky cinnamon roll lover. Pillowy soft, melt-in-your-mouth tender, with a gooey cinnamon sugar filling and a luscious cream cheese frosting. I've developed this recipe to be as easy and fuss-free as possible: all purpose flour only (no bread flour!), no mixer (though you can use one), no overnight rises, and with my favorite cut-and-roll technique for the perfect swirl every time.
I have been baking for 38 years and cinnamon rolls are my favorite thing to make. I have 4 recipes I use and I'm getting rid of all of them. These are by far the softest, most delicious cinnamon rolls!
- Liv, ★★★★★
What I've learned from a dozen trials
I've tested no less than a dozen variations of this recipe to develop the perfect cinnamon rolls, and there have been some surprising learnings along the way. Here are my hot takes about cinnamon rolls, and what I believe makes this recipe perfect:
- All purpose flour is better than bread flour. Not only is all purpose flour easier to find (and already stocked in most pantries), I actually think it's better than bread flour for cinnamon rolls. Bread flour has a higher gluten content and creates a light and chewy texture which is great for breads like sourdough or french loaves - but cinnamon rolls should be soft and tender. All purpose flour helps achieve that
- The floss cutting technique actually kind of sucks. Most recipes tell you to roll up the dough into a log, and cut it using a floss. In my tests, I learned that this actually gets pretty messy. Instead, I prefer the cut-and-roll technique to get the perfect, even swirl every time - more on this below!
- Most recipes are not adding enough heavy cream. The trick of pouring heavy cream on top of cinnamon rolls before baking, introduced by Tastes of Lizzy T, is a great one. But I think most recipes aren't adding enough! I like to add ¾ cup. It creates steam in the oven and ensures the rolls are extra tender, moist and gooey
2 options to knead the dough
Kneading activates and strengthens the gluten in the dough, which helps the cinnamon rolls rise and develop the soft and flexible texture we want. Under-kneaded dough will result in dense, tough rolls which don't rise properly. Here's how you knead the dough properly:
Option 1: Knead by hand (15 minutes)
Bring together the ingredients into a rough dough using a spoon, then start kneading on a clean counter using a push-pull motion with your palms. The dough will be very sticky at first and this will take time - don't panic, don't add more flour, and just keep going! After ~5 minutes, the dough should feel significantly less sticky. If not, add just 1-2 tablespoons of flour and continue. After 15 minutes, the dough should be very smooth and stretchy, and pass the window-pane test. You should be able to stretch a piece between your fingers until it's thin enough that light passes through it without ripping
Option 2: Use a stand mixer (10 minutes)
Use the dough hook on a stand mixer to knead on medium-high speed. The dough will start sticky and wet, but over time will pull away from the edges of the bowl and come together into one smooth, stretchy mass that passes the window-pane test.
The "cut-and-roll" swirl technique
Perhaps it's superficial of me, but I think a cinnamon roll has to look as good as it tastes, and that comes down to the perfect swirl. I know most recipes will tell you to roll the dough into one log, and then cut it with a sharp knife or floss. But this can be messy, the log is almost never perfectly even, and the filling often starts to ooze out.
What I recommend instead is the cut-and-roll technique:
- After spreading the filling, divide the rectangle into equal long strips using a sharp knife or pizza cutter (I prefer the latter). A long clear ruler makes this easier
- Roll each strip individually into a cinnamon roll, maintaining even pressure as you go
That's it. You have more control and get a tight, even swirl every time. Once you try this technique, you won't go back!
Step by step photos
Let's put everything together with these step by step photos:
Once baked, wait 10 minutes then coat the rolls generously with the icing. Serve & enjoy! You can also elevate this recipe further by adding a pecan topping like my sticky pecan cinnamon buns, or make a chocolate variation like my decadent chocolate espresso rolls.
A few last tips before you make them
Here are some tips to get this recipe just right:
- Weigh out the ingredients with a scale instead of using measuring cups. It's common to stuff too much flour into a measuring cup, which will make the rolls dry. If you must use a measuring cup, fluff up the flour and transfer it into the cup one spoon at a time, and don't pack it tightly
- Make sure your yeast isn't expired. Yeast expires quickly, especially if left open at room temperature
- Don't make the milk too hot! If it goes over 110F, you risk killing the yeast right at the beginning. Go for lukewarm to touch
- Let the dough rise properly. Make sure the dough has proofed properly before shaping, and again after shaping before baking. Under-risen dough will result in dense or tough cinnamon rolls
- Be wary of room temperature. If it is colder, the dough will need longer to rise. If it is hot, it will rise quickly and the filling might leak out. A warm 75-80F temperature is ideal
- Don't over-bake. A light golden color on the rolls is what you need, and the rolls should spring back when gently poked. Over-baking can cause them to dry out
Soft And Gooey Cinnamon Rolls Recipe (No Mixer!)
- Total Time: 3 hours (including rest time)
- Yield: 12 rolls
Description
Foolproof, pillowy soft cinnamon rolls: no mixer, no bread flour, and a unique rolling technique for the perfect swirl every time!
Ingredients
Dough:
- 1 ⅓ cup whole milk (320g)
- 4 teaspoons active dry yeast (or instant yeast)
- ½ cup granulated sugar (100g)
- 5 cups all purpose flour (650g)
- 2 large eggs, room temperature
- 2 teaspoons salt
- ½ cup unsalted butter, room temperature (113g)
Filling:
- ½ cup unsalted butter, softened (113g)
- 1 cup light brown sugar, packed (200g)
- 2 tbsp cinnamon powder
- ¾ tsp salt
Assembly & baking:
- ¾ cup heavy cream (180g), room temp
Cream cheese icing:
- 4 oz cream cheese, room temperature (113g)
- ¼ cup unsalted butter, room temperature (56g)
- ¼ cup heavy cream (60g)
- 1 cup icing sugar (100g)
Instructions
Dough:
- Microwave milk for 20-30 seconds until it is warm to touch (~100-110F). Add it to a bowl with the yeast and whisk. If using active dry yeast, rest for 10 minutes or until the mixture looks foamy. If using instant yeast, proceed without waiting
- Kneading by hand: Add the rest of the dough ingredients (sugar, flour, eggs, salt, and room temperature butter) to the same bowl. Use a large wooden spoon to mix everything and bring it into a shaggy dough. Tip out onto a clean work surface, then use clean hands to knead the dough with a push-pull motion. The dough will be sticky to begin with, but don't add more flour at this point. After 5 minutes, clean your hands to remove sticky dough bits from them. If the dough still feels too sticky, add just 1-2 tablespoon flour and keep kneading. After about 15 minutes of kneading, the dough will become soft, smooth and very stretchy, and pass the window-pane test
- Kneading with a stand mixer: Transfer the milk and yeast to the bowl of your stand mixer (or use that bowl to begin with), and add the rest of the dough ingredients. Knead using the dough hook attachment on medium high speed for 7-10 minutes, until the dough becomes smooth, pulls away from the edges of the bowl, and is stretchy enough to pass the window-pane test
- Transfer the dough to a clean bowl sprayed with oil, cover with cling wrap and rest in a warm place (75-80F) for 60-90 minutes, or until the dough has at least doubled in size and springs back partly when gently poked with a finger
Filling:
- While the dough is rising, prepare the filling by mixing softened butter with cinnamon, sugar and salt. If it feels hard to mix, microwave for a few seconds and mix again. It should be a soft, spreadable consistency
Assembly & baking:
- Line a 9x13" baking pan with parchment paper
- Once the dough has risen, punch it down and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12x18" rectangle as neatly and evenly as possible. The dough will be really soft so won't need much pressure
- Use a spatula to spread the filling evenly across the rectangle
- With the 12" side towards you, divide the dough into 12 strips (each strip will be 1" wide and 18" long). This is easiest done if you use a long acrylic ruler and a pizza cutter
- Roll each strip tightly into a cinnamon roll, and carefully transfer to the baking pan. You will arrange the rolls in a 4x3 formation
- Once all rolls are shaped, let them rest in a warm spot for another ~30-45 minutes until they look puffed up, and spring back partly when gently poked
- In the last 20 minutes of the second rise, preheat your oven to 350F (conventional / no fan)
- Right before putting the rolls in the oven, pour the ¾ cup heavy cream over them carefully, dividing evenly between each roll. The cream will get soaked up as the rolls bake
- Transfer to the oven and bake for 23-25 minutes until the rolls develop a light golden color and feel firm to touch. If in doubt, I think it's better to slightly underbake for a gooey texture, vs overbaking and having dry rolls!
- Remove from oven and let the rolls rest for 10 minutes
Cream cheese icing:
- Whisk together the cream cheese, butter, cream and icing sugar until creamy to make the cream cheese icing
- Spread generously onto warm rolls
- Serve & enjoy!
Video Tutorial:
Notes
- Egg substitute: You can replace the 2 eggs with ½ cup (120g) of full fat yogurt in this recipe
- Make ahead and storage: Although these rolls are best eaten fresh, you can make these cinnamon rolls ahead of time, and keep them covered at room temperature for 1 day, or in the fridge for up to 3 days. Reheat in the microwave for ~30 seconds before serving so they're warm and soft.
- Overnight rise: If you want to split the work between 2 days, you can do the first rise in the fridge overnight. Then shape the rolls the next day, and give the rolls their second rise at room temperature for about 1 hour before baking (longer because the dough will be cold to start with)
- Scaling down the recipe: If you want to make a small batch of cinnamon rolls, you can divide all quantities by 2 and make 6 cinnamon rolls in an eighth sheet pan (~10"x7")
- Prep Time: 40 minutes
- Rest Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Summer says
This looks amazing but the 2 tspsalt seems a bit excessive? Most recipes call for half of this amount. Curious if anyone else feels this way.
Thank you btw - i have made at least 10-15 of your recipes and they are all amazing!!!
Zoha says
Hi Summer! They're not salty at all! Note that I am also using unsalted butter 🙂 But if you're doubtful, please feel free to reduce the salt to be on the safe side.
Lain. says
I've made this recipe 2 times already. I love it. 😀
+ The only recipe that worked out for me.
Jaseema Jasmin says
After trying your tres leches,next was this cinammon roll.
I'm in love with your recipes.My family loved it.It was sooo fluffy and rich.
Thankyou ♥️
Zoha says
I am so happy you liked these cinnamon rolls as much as I do! Thank you!
Madi says
Hi Summer, just made these for thanksgiving and they are amazing. The only thing different I did was add vanilla to the frosting! I even rolled them and fridge them overnight 🙂
Tejaswini says
Amazing 🤩 my kids loved it
Zoha says
So glad!
James says
I add vanilla to mine too! improves it so much
aish says
Very nice. Can I use whole milk as a substitute for the heavy cream that was added right before baking?
Ethne says
This is an amazing recipe !!! Do you know how many calories there are per serving?
Sumaiya says
Hi, could you please share the speed setting for Kitchen aid? I see that you mentioned medium-high speed but my manual mentions to use only speed 2 for kneading doughs. Would that work for this recipe?
Zoha says
On my KitchenAid I usually use speed 6-7 (slower initially until all the flour is incorporated)
Dina says
Why does the heavy cream to pour over the cinnamon rolls have to be room temperature?
Zoha says
If it's cold it will slow down the yeast 🙂
Betty says
Amazing for fall !! I loved them so much
Zoha says
SO happy to hear that!!!
N. says
Cinnamon rolls were great overall! Dough: I used a stand mixer, combining the ingredients on speed 1 until well combined, and knead at speed 2. Dough came together nicely, but was quite tough (e.g. couldn't do a window test). Once it was risen, it was easy to roll. Dough was alot for just 12 cinnamon rolls! I was able to make double the amount. I did decrease the amount of salt in the dough, and the amount of yeast and flour seemed excessive as well, hence made double the quantity of rolls.
Zoha says
Hi N! Thanks for sharing your experience. I am surprised to hear that the dough was tough as it should be very soft. I wonder if you may have added too much flour? Do you measure with cups or a scale?
N says
Thank you for responding! I did use a cup measure. Definitely can try with a scale next time 🙂
Zoha says
It makes a big difference!
Jovanna says
Best recipe ever love ti thank you very much for sharing your recipe:)
Riri says
Would this work with bread flour as opposed to APF?
Zoha Malik says
Yes, bread flour will work too if you already have it on hand!
Stephen says
Thanks so much Zoha. This bake was so so good!! Absolutely delish!
We covered the rolls with tin foil for an extra 5 mins as some of the dough was still raw after the given time. Also we added a touch more icing sugar to the frosting to sweeten it a little more. Only other thing to mention is that it is a VERY wet dough but stick at it and it will come good! Thanks again!
Zoha says
Stephen - thank you for trying this recipe and really glad you liked it! You are right that it's a sticky dough, but I am really happy you stuck it out as it is worth it for the soft rolls. And the baking time can definitely vary depending on many different factors, so I am glad you tested for doneness and gave more time 🙂
Herum says
When she says better than Cinnabon, she isn’t the slightest bit wrong. Made these for the first time and they turned out flawless. Just devoured a whole cinnamon roll as if eating a cloud!
Zoha says
YAYYYYYY YOU MADE MY DAY!
C. T. says
No words!!! This is by far the best recipe and trust me i tried many.
Absolutely delicious! The dough was a pleasure to work with, and flavours are spot on, i followed the recipe to a tee. My family asked: “new recipe?” and my answer was: “same lady whose cheesecake recipe i followed last time” that put a huge smile on everyone’s face!!
Thank you so much Zoha!
Zoha says
AHHHHHHHHHHHH I am literally crying happy tears right now!! Thank you so so so much for the kind words, you have absolutely no idea how much this means to me :')
Abeer Noman says
The cinnamon rolls turned out to be absolutely amazing, boasting a pillowy soft center, just the right amount of sweetness, and pure decadence when paired with cream cheese frosting . Indulging in them was an absolute delight.
Hajra says
I tried them and they were superrrr nice. Everyone loved it♡♡♡♡
Hifza says
These turned out better than I could imagine! Thank you Zoha for sharing your wonderful recipes… I am fan!
Lua says
Absolutely amazing, I've tried other recipes and the dough would turn out hard and just okay at best. This recipe was the only one that left me with soft and ginormous cinnamon rolls. 10/10 recommend.
Jan says
Could I use bread flour instead of all purpose flour?
Erin says
I made these yesterday and was careful to follow the steps exactly - by far the best cinnamon rolls I have ever made or tasted! Thank you for a fantastic recipe!
Zoha says
AWWW I AM SO GLAD! Thank you so much!!
Jan says
Could I use bread flour instead?
Zoha says
Yup!
Param says
thanks Zoha for the recipe. can i replace eggs with yogurt/buttermilk in case someone in the family is allergic to the eggs?
Zoha says
Yes! 1 egg can be replaced with 1/4 cup yogurt 🙂
Anne Marie says
Hi Zoha,
I just came across your site a couple of days ago looking for a new cinnamon roll recipe. Yesterday I made them. But I struggled with the cooking. They were still raw after the suggested time so I covered them with foil and I had to leave them another 45 minutes. And still they were not cooked one hundred percent in the centre. Also the ones in the middle sunk. I was so upset. I've made cinnamon rolls before and I've had problems. please could you tell what you think went wrong. The texture was wonderful a very sticky dough. I measured everything with scales. I live in a warm climate in Athens Greece but I don't think this had anything to do with it. I was thinking maybe the pan was too small. I would really love your help regarding this as id like to make some more. Thank you!
Zoha says
Hi Anne Marie! Thanks for trying the recipe and so sorry you had trouble with baking. I can't think of any reason why they would be raw after 45+ minutes when they usually bake in less than 25 minutes. Is your oven working fine? Is it calibrated? What settings did you use? What kind of pan did you use and what size was it?
Anne Marie says
Hello Zoha, Thank you so much for getting back to me. So I used the Top and bottom heat.
I used a pan the size that you had suggested in the recipe. And yes my oven works just fine. And the size of my dough was just a little bigger than yours. I really couldn't understand what went wrong especially as I've made them before.
Zoha says
I can only suspect something went wrong with the oven. How strange! Did the dough rise?
Anne Marie says
Hello Zoha,
thank you again for getting back to me. My dough did rise perfectly. Everything seemed to be going okay according to the tips in your recipe. I really don't know what went wrong 😔. I will try them again. I'm very determined for them to come out well. I'm eating the ones that I made, but you tell they're a fraction undercooked from the bottom. and that was with an extra 45 minutes. I think I'll try putting them in a bigger pan as it seemed to me. that the ones in the middle were struggling to cook and went flat. Do I have the correct settings on my oven? ( up and down heat)
Zoha says
My oven is a conventional (no fan) oven with bottom heating only, and I've made sure it's calibrated (so when I set it to 350F, it is actually 350F). Also make sure to pre-heat properly for 30 minutes. And yes, it could be the type of pan you're using as well - glass or cermaic will take much longer than metal
ND says
Absolutely delicious
Recipe is easy to follow and the cinnamon rolls came out perfectly soft and delicious . I 100% recommend
Zoha says
Thank you SO much!!
Sonakshi Gogia says
If you are looking for perfect cinnabon rolls this is the best recipe. After a week of researching for recipe, I confided in this one. That was the best decision ever. It was a hit among my family and friends. The measurements were so precise and so were the instructions. Loved it!
Zoha says
WUHUUUUU made my day!
Asma Amer says
Had one last night. Hands down, the best cinnamon rolls ever. 👏🏻👏🏻👏🏻
Zoha says
Thank you!!
Alifiya Mo says
Hey Zoha! Congratulations for your little bun! Super excited for you <3
I've tried the Cinnamon rolls recipe twice and both times its been a hit! Love all your recipes cause firstly you explain them so well and secondly they are full proof! Sending lots of love and wishes your way.
Amber says
I used this recipe but subbed for fresh milled flour, mostly hard white with a little soft white. Shut up, Cinnabon out of business.
Renne says
I am wondering if we can add blueberries to the filling and turn them in to blueberry cinnamon rolls. Any suggestions ?
Nabeela Saeed says
The recipe is fool proof and easy to follow. Loved making these cinnamon rolls. 💯
Jahanara says
I'm really struggling with the dough. it's too sticky. it's been in my stand mixer since the past 20 mins.
Cheryl A says
The best cinnamon roll recipe I’ve tried yet! I actually didn’t even add the heavy cream and they were so Devine. My company loved them too! Will make these from here on out. Soooo good!!!
Shanell Dixon says
This is the 1st time I have tried one of your recipes. They turned out amazing! 😍 It is a cold, rainy, fall night here and this recipe is a perfect way to warm up hearts with a super light yummy treat. (I think the salt & everything was perfect) I just made a big double batch of these to take my husband and the guys on his night shift crew in a coal mine. They all loved them and it made a cold long 12 night shift better for them.Your recipe made them all happy! and me too...thank you!!!
Georgina says
By far my most complimented cook ever!!! It is the most delicious cinnamon scroll recipe I have ever used and tastes delicious even when you re-heat it in the microwave days later! Would most definitely recommend this for anyone that wants to bake as it is pretty simple and the outcome is worth the wait!
Ari says
I tried this recipe out today and it’s absolutely delicious! I do have a question. After shaping and rolling up the cinnamon rolls, would I be able to put them in the fridge overnight and then bake next day so they’re fresh?
Amel says
It was soooooo good !
Quick question (Hope i didn’t miss it in the article): how do you store them ? In the fridge ?
Aisha says
Which cream I'm Uk double cream?
Anne Marie says
I meant to write I've had no problems in the past with cinnamon rolls.Just correcting my mistake.😏
Amanda says
Just got done making these this morning Zoha and they were sooooo good. My husband and boys loved them. This is my third recipe of yours that I've made(have done your NY Cheesecake and Tres leches cake) and this was another hit 😋. I always brag that it was another one of your recipes. Thanks so much for posting these ❤️.
deeba says
Omg probably one of the nicest cinnamon buns I’ve made and had. I’ve attempted these in the passed but they
Were on the dry side and didn’t taste anything like the bakery ones. All that changed today. Just make sure your milk is around 100-110 in temperature and the yeast will activate properly (it failed first time round so had to go online to find out why). This will definitely be in my recipe book. Had soo many compliment. Thank you Zoha xxx
Arwa says
This is hands down the best cinnamon roll recipe I’ve ever tried! The rolls turned out so soft, fluffy, and perfectly sweet. Everyone loved them, and they disappeared within minutes. Definitely a keeper!
THANK YOU!
Jennifer Hall says
I made these by following he instructions perfectly and weighing out all ingredients and if you do that, they’re AMAZING! I used a kitchen aid mixer for the kneading which is recommend. These were so delicious my friends and boyfriend loved them.
Tamora says
Do they need to be stored in fridge or is on the counter ok!? Wasn’t sure due to cream and cream cheese?!? They came out great. Best cinnamon rolls I’ve ever made!!!
Liz says
This was my first time making cinnamon rolls and the recipe was so easy to follow! The rolls came out so fluffy and delicious, my fiance is obsessed!
Rachel F. says
These were absolutely fabulous!!!! I made two pans of rolls. Wanted to try a stacking and twisting method I'd seen. Did that in a 9" springform pan with half the dough, and made 9 or 10 more traditional rolls in a regular 9" cake pan. The dough was SO soft and stretchy. I cheated on the icing and used canned cream cheese frosting, thinned down with a little heavy whipping cream and a dash of vanilla. SO SO SO good! Ready for another batch on Christmas morning. Thank you for sharing your recipe!
Heather says
Can these be made then refrigerated overnight?
If so do I take them out and let them get to room temperature or anything before baking?
Nida says
I’ve made them and I was able to refrigerate them for 5 days now and I still have some in there.
I think they taste better heated up though.
Susan says
We had a winter storm and were shut in. I decided to make cinnamon rolls and am so glad I found this recipe. These REALLY are the best cinnamon rolls ever! No changes needed. I wish I had taken a photo, but they disappeared so quickly. Thank you!
Maryam Waqas says
I have been trying many cinnamon rolls recipes since ages and was never ok with the dough tbh. And yesterday i tried your recipe Zoha and simply blown away !
What a soft dough and the filling when you mix everything with butter is such a simple solution of the filling spill..the 1 inch cutting method and what not… LOVED THEM! So so good
I had 3 in one go and it still wasnt enough ! ❤️
Raquel Araujo says
I made it and they were perfect!! The full description of all steps was essencial as I dont have much practice. Thank you very much for your work ❤️
Hibaa says
These turned out so so goodd! I can’t believe how pillowy soft they were i’m so so gladd i found your recipes. I tried your cheesecake and this is your second recipe that i attempted. Thank you for the efforts wishing you more and moree success! 🥹💖💗💌🌷
stella says
Hi -- the filling tasts a little salty before baking. Is that normal?
Zahra Sabir says
Yup most probably the butter was salted but it is fine. I had the same thing
Tee says
I have tried soooo many recipes and THIS ONE! THIS ONE IS ACTUALLY THE BEST I HAVE TRIED! My whole family devoured it in one sitting. This will now be my new GO-TO recipe. Thank you so much.
Rabia Mazhar says
Loved this - probably one of the very few internet recipes I've made that turned out SO good with zero changes needed
Tori says
Truly the best cinnamon rolls I’ve made! This is now my go-to recipe and everyone loves it!
Kenia says
I made it and turned amazing delicious
Tasleema says
I wanted to eat cinnamon rolls so bad one day. I came across with Bake with Zoha. It was an easy recipe to follow.
This came out soooo soooo good. I swear it's better than buying.
I honestly cannot wait to make it again.
Zoha says
Awwm, thank you so much, Tasleema!!
Marin says
Absolutely delicious & simple to make! So soft, fluffy & not too sweet (which is rare these days-every recipe is too sweet). The only addition i made was i added 1 TBS of Vanilla Extract to the dough & 1 tsp in the icing (in Australia our cinnamon rolls usually have vanilla). I also just sliced the dough with a sharp knife & used my fingers to even out their shape, as i like things to look homemade & not so perfect. Once they proved & baked, they looked plump & beautiful. Thanks for a delicious recipe! I would love a hamburger bun recipe next Zoha ☺️
Zoha says
Aww I am so so pleased you enjoyed this recipe! Thank you!
Mukti says
Like all your recipes this one also turned out delicious! The dough definitely took its time to kneed and I felt like I had got it wrong and it wasn’t going to turn out as good but despite some of my mistakes, it still turned out so yumm! Thanks again for a great recipe and the detailed blog 🙂
Zoha says
HI Mukti! So glad you stuck with it. The dough does take a while to come together but it is so worth it 🙂
Gul says
Hands down the best cinnamon rolls recipe. I bake a lot and try a lot of recipes. But I cannot make another cinnamon roll recipe because it doesn't come close to yours.
Zoha says
Haha, I totally relate! Thank you!
Ayesha Mahboob says
I have made these multiple times now and they always turn out perfect! Absolutely lovee this recipee
Zoha says
Thank you!
Pamela Craig says
So delicious and so easy to make.
This is the second time making them. They turn out wonderfully every time!
Zoha says
THANK YOU!!
Tina Sain says
I LOVE THESE CINNAMON ROLLS!
My family and friends love them and they are my go to cinnamon rolls to make.
Zoha says
AWWW thank you SO much!
Iiv says
I have been baking for 38 years and cinnamon rolls are one of my favorite things to make. I have 4 recipes that i use for different types and I’m getting rid of all of them. This is by far the softest, most delicious cinnamon rolls! The salt seems like a lot but it is perfect for 5 cups of flour (I actually only used 4 3/4 because the dough felt great at that point. I split into two pans because I wanted smaller rolls and poured a quarter cup of cream in each pan. Somehow it just soaked into the dough and made them more tender, not wet. Thank you! I will try more of your recipes!
Zoha says
AHHH you have no idea how much this means to me! Thank you SOOO much, Liv! I am honored 🙂
Asha says
I made these cinnamon rolls as a first time baker and it was a hit with all my friends and family!! can’t wait to try another one of your recipes Thank you Zoha May Allah bless you ♥️
Zoha says
Allah bless you too! <3
Saadh says
this is my 1st time making cinnamon rolls and your recipes have become my go to since for a while now so i tried these out i halved the recipe but I ended up with 11 perfect cinnamon rolls they were like clouds so soft and lush they were the perfect sweetness and perfectly cinnamony I used a mixture of butter and milk because i didnt have heavy cream but it worked like a charm. i must say it was very sticky when needing and took me 40 minutes and and extra Tablespoon of flour to get it right but other than pure perfection. Must try recipe
Zoha says
AWW you made my day! Thank you so much for the incredibly helpful review!
Shirley says
Absolutely phenomenal cinnamon rolls! Best ones i've ever eaten. My family loved them and couldn't get enough! Thank you so much for sharing.
Zoha says
Thank you Shirley!
Tehreem Kashif says
I just tried it today and they turned out exactly the same and they are soooo delicious super soft ooeyee gooyee melt in your mouth♥️ now there’s no going back this recipe will always be my go to recipe. Sending lots of love to Zoha.
Muna says
I have never in my life tasted something more delicious, thank u sooo much for providing such a precise recipe, u deserve an award for this. Also tried the cookies and i was also speechless. You’re a genius dear zuha💚
Muna says
One question though, do i turn on the oven from up and down? Or just down? Of is it down and fan?
Zoha says
Just bottom heat!
Zoha says
Aw, you made my day, thank you Muna 🙂
Dani says
The dough!!!! Perfection queeeeeen
Zoha says
Thank you!!
Zunaira Nadeem says
THE BEST CINNAMON ROLLS EVER , and honestly love the website it is easy to operate and everything is clear with a touch of astheticness(if that’s a word) but amazing MashaAllah
Zoha says
Thank you, Zunaira!
Stella says
Can you make the dough the night before?
Zoha says
Hi Stella, yes you can, but you will need to give them more time for the second rise to be fully risen before baking!
Mervet Adwan says
Just about to try this out, but you need to ensure the sugar is added to the yeast and milk mixture in order for it to go foamy and activate. yeast needs to feed off the sugar. It doesnt state this in the receipe.
Looking forward to the end result.
Zoha says
Hi there! This is not required with instant yeast, and even with active yeast your recipe will work just fine without this. But feel free to take the additional step 🙂
JD says
I made these in January for a party. The party fell through so I ate one and froze the rest. They slowly got eaten and I thought I had finished them but I just came across the last one, microwaved it and it is glorious. Pillowy soft, no freezer burn taste, just perfection. Thank you for such a great recipe, it’s a keeper.
Zoha says
Aww, thank you so much!
Justnique says
OMG. These are perfect!
Michaela says
I read all the ingredients at once on instagram and added 2 and a half sticks of butter to to the dough alone 😭. Hopefully they’ll just be buttery… I’m abt to bake, wish me luck…
Ninette says
Delicious! Used my Kitchen Aid Mixer with dough hook and kneading time was 10 minutes just as recipe states. Beautiful, soft dough and I especially like the method of cutting and rolling individual rolls as they don't get smashed during cutting and are much easier to handle. I ended up storing in the refrigerator overnight after the second rise. Let them sit at room temperature for an hour before adding the heavy cream and baking them Turned out wonderful. After eating our first roll this morning, I asked my husband if he would like to split a second and he said "No, I want another whole one!" The only change I will make next time is to at least halve the frosting - it is wonderful but the rolls barely need any dress up.
Angelica says
I just made these with my fiancé and 3 year old as a little Friday night treat…quite literally the BEST cinnamon rolls we have ever tried!! Even though I think I might’ve slightly overproofed my dough, since I am in the south in Texas( warmer temps), and skipped the second proof, they were still so freaking amazing. I ended up having to bake for 33 minutes (right until they turned golden brown) and they came out perfect!! SO SO GOOD
Tabitha Poulsen says
Not a huge fan of this one. For our preference, there wasn’t enough filling and the whipping cream gives the cinnamon rolls a doughy texture.
Mama T says
Holy Smokes! I come from a family of Cinnamon Roll makers... I misplaced my brother's recipe on "Cinnamon Roll Sunday" (aka Conference Sunday if you're a member of the Church of Jesus Christ of Latter-day Saints). This one came up and I had to try it. Girl you nailed this! (I don't cook like the rest of my family) But, I made these and everyone was like "look at you, you can cook". What I can do is follow directions! (loved the pictures) I gave you five stars and I would have gave you more!! 😉
Bob says
BEST RECIPE EVER!!!
Phoebe A says
Cinnamon rolls were so good! Hubby and I approve! The dough was mixed in my kitchen aid at 4-6 speed for the recommended amount of time! I was a bit nervous about how I cut them, but they turned out so good! I subbed almond milk instead of whole milk since I didn’t have it on hand and it still worked amazingly! Thank you so much for the recipe Zoha! Will definitely save and make this again! God bless!!
Janet says
Your recepies never disappoint! Made a double batch on my first attempt and I'm glad that I did. perfect amount of sweetness that your ready to eat another one right away!
Bushra says
I never leave comments usually but have to say this was such a good recipe. 1st time making these and they turned out amazing. my whole family devoured these in half a day. everything turned out perfect. Thanks for the recipe . im actually going to make these again in 2 days for a family gathering.
Zoha says
Aw, thank you so much, Bushra!
Tim says
Is your small batch recipe for cinnamon rolls identical to this one except for the amounts of the components? Thanks
Zoha says
Hi! There are some slight variations but both are great 🙂
jola says
the best cinnamon rolls! i love this recipe, its perfect. Thank You Zoha
Zoha says
Thank you so much, Jola!!
Odun Adediran says
I tried this recipe and it was so good it tasted amazing 😍.
But something I did differently was that instead of soaking the cinnamon rolls in heavy cream l saved some of the filling and mixed it with evaporated milk and whisked it with hand mixer and then I poured it over the cinnamon rolls.It tasted incredible.Five stars ⭐⭐ 🥐🥐
Sanna Malik says
These are actually the BEST cinnamons rolls ever!! Oh my god! The whole roll is like eating the centre. Zoha you are genius!
Zoha says
AWH you are the kindest
N says
Super light and fluffy and just as she said, “you can eat the whole tray!”
Zoha says
YESSS
Tiffany says
Made these rolls today and they were amazing! My family said they were better than a famous cinnamon roll brand. But how do you store these?
Zoha says
YAYY thank you! Put in the fridge and reheat in the microwave
Bets says
Sad arthritic hands struggle with kneading... may I use dough hook all the way or start with mixing blade.
Zoha says
Hi there! You can use a dough hook all the way, that should not be an issue
Y says
These are amazing! Just so ooey and gooey and just so good! They're not dry like other cinnamon rolls. These really are to die for!
Zoha says
AWW thank you so much!
Sandra says
What difference will it make if i don't add heavy cream? Could I use milk, if I don't have heavy cream?
Zoha says
Hi! It makes the buns more soft and fluffy and moist. I haven't tested milk and can't recommend it, because milk has much less fat than cream
Natalie says
Recipe was not very clear my dough was not sticky at first nor stretchy after kneading but the did turn out good however they were sickly sweet
Laurel says
So delicious! I made them today after ice fishing all afternoon so wanted a warm cozy activity. These were perfect! I didn't have any cream so I did skip that step but they were perfect regardless!
I want to make them for our work potluck Wednesday but i won't have enough time to make the whole recipe start to finish before. Is it possible to make the rolls the night before and then bake them day of? Any recommendations for that?
Roxanne Bielak says
Can you make these rolls ahead and freeze them? if you can, would recommend doing it before the second rise or after ?
Anna says
Hi! Can you make these the night before? Also, if you don’t want cream cheese in the frosting would you adjust the amounts of any of the other frosting ingredients so it’s not too sweet? Thank you!!
Len Shultz says
I made these for my wife and followed the recipe to an absolute tee. Simple process and Best cinnamon rolls ever! Thanks Zoha!
ANS says
These were so good! I was worried because I kneaded them by hand, and after 15+ minutes of kneading and adding a little more flour, the dough was still sticky. But after letting the dough sit for a sit for a few minutes the dough passed the window pane test.
Rehanna says
Absolutely loved this recipe ! I have been so nervous about making cinnamon rolls and this recipe made it simple ! Thank you so much!!!
Michalina says
Forgot to add salt! Am I in trouble?
Jessica Reynolds says
These were amazing! I added a little more brown sugar and I used powdered sugar for the frosting, it took a while, but so worth it!
Michelle says
Making this recipe now for freshly baked cinnamon rolls to bring in the 2026 New Year 🎊 🥳 Thank you for sharing this amazing recipe with us 🩷
Zoha says
It's my pleasure! happy new year 🙂
Carrie says
I have been trying so many cinnamon roll recipes to find one that won't go stale on day 2 and I have found it. I've made them twice now to make sure and they're still gooey center and not dry the next day. I do make a couple changes- #1 I only have packets of yeast on hand so I end up using 4.5 tsp instead of 4. I have to make everything dairy free so I use creamy oat milk and unsalted dairy free butter, and I don't add the gravy cream to baking but I'm sure that would be good if I had the dairy free version on hand. I also just make a basic glaze but I decided next time I might not make any frosting because they are super sweet & good without it and don't even need a frosting. I'm so happy I found this recipe though, it's been so hard finding a cinnamon roll recipe that's as good on day 3 as it is on day 1.
Zoha says
Hiiiii Carrie!! Thank you so much for such a detailed and kind review, it will be helpful for so many people!
Michelle says
Hi! I was wondering if these can be frozen before baking. I’m hosting a party and trying to prepare as much as I can ahead of time. I’ve made almost all of your recipes and they’ve never let me down — everything is so good! I just wanted to check whether freezing these would affect the final result. Could these be frozen raw or even after baking? Also, should the heavy cream be included before freezing, or is it better to add that at baking time? Thank you so much!
Zoha says
Hi Michelle! I think freezing bread before baking does alter the result and it doesn't end up as soft. You could try freezing them AFTER baking, though!
Farida says
Everyone in my house absolutely loved these! My son took one to school for his friend and since then he keeps asking “ can you please ask your mom to make them again” everyone that has tried them say they taste better than Cinnabon!
Zoha says
AWWW sweet! Thank you!
Gihad says
They were delicious! They got eaten so quick!
Zoha says
Woo!
Kiks says
can i use 2 percent milk instead of whole milk?
Zoha says
I don't recommend doing that - the extra fat helps give the rolls a more moist texture 🙂
Nida says
I compared my recipe with this, everything was kinda similar except for the cream while baking and then in frosting.
I'm a scaredy cat and often reluctant to try new recipes if I already love mine. 😂
I am happy to report that this has replaced my decades old recipe. We shared the first batch with neighbours and are already baking the second batch two days later. 😂
This has made me question some of my other go-to recipes too and I will be trying some more of yours.
Thank you for sharing, this is sadaqa e jariya from you. Jazakallah ❤️
Zoha says
AWWWW Nida that makes my so so so happy!! Thank you for the kind review, you made my day. God bless you!
Zoya Chishti says
I made these but gf by replacing the flour and adding xanthan gum- they slapped! so good and soft and absolutely sorted out my craving for a cinnabon! Ty so much!!!
Zoha says
Aw, i am so glad the recipe worked out for you! 🙂
Hanna says
Hi Zoha,
I've made this recipe thrice and boy are they amazing every time!
I do want to ask what type of pan you bake yours in.
Is it kitchen aid?
Glass or Metal?
Zoha says
Aw thank you!! Here I was using the caraway 9x13 pan 🙂
Sarah says
What can I use instead of a wooden spoon?
Zoha says
Any big spoon 🙂
Hareem Seher says
they were extremely soft and gooey.what was the reason?Two things I wanted to share,plz mention on which rack and from which side they were to be baked.i put them in middle rack and gave heat from bottom and sides,1 unswirl while baking(might be loose),I had to increase time and temperature of baking as top got light brown but inner curls were raw.
I hv analysed it was suppose to be a 30min baking from bottom and sides only at 150° ..im not that sure ..but i made it turned out well after hit and trial..and tadaaa..my kids loved them they are finished in 3days=)
Zoha says
Hi Hareem, glad things worked out for you at the end. It sounds like you have a different oven with different settings than usual, which could explain why you needed different baking time and temp!
Sophie says
My family loved this recipe, not overly sweet and not dry! It’s a winner!
Zoha says
YAYYY!!!
Rabia says
Made these rolls and OMG!!! so good.. so soft... so delicious...
next time I am just going to add a little more cinnamon powder as it was light for my liking but THE OVERALL RECIPE IS BOMB!
Zoha says
Soft is exactly what they are! Thank you Rabia!
Meg says
I've made this twice now, once with all purpose and once with bread flour. SO SO good both times. The second time I think a little bit too salty. And there's so much sugar in the icing and filling that you could probably put a little less in the batter (as long as that wouldn't structurally change it, not really a baker so I don't know). Also I added 2 extra teaspoons of cinnamon because we're REALLY big cinnamon fans here! Thank you SO much for this recipe, since the first time I used it it's the only one I plan on using again.
Zoha says
I am truly so pleased you love this recipe as much as I do! 🙂 Thank you
Madison gray says
can I freeze the dough after proofing it the second time with the filling and bake it the next day?!
Zoha says
Hi Madison! I don't recommend that as they won't turn out as soft.
Karolina says
This is the best recipe I’ve tried so far, and mind you I’ve tried several. The cinnamon rolls were extremely soft and had just the right amount of sweetness. The icing balanced out the flavours so well. My family loved it. I definitely recommend this recipe.
Zoha says
AWWWW thank you so much, Karolina!!! What an honor.
manal says
HELLO ZOHA, I made these cinnamon rolls for my family I am not kidding these are TOO GOOD these are heaven
thank you SO much for making this recipe
Zoha says
hehe I am so happy to read this!
Charlene Qi says
This was the most delicious treat I have ever eaten in my life! I am a 6th grader who followed and completed this recipe all by myself, not to mention it was my first time baking. This was a great recipe, very detailed and easy to follow. Though while kneading by hand, the dough was still a bit dry so I had to add some milk. If I could use one word to describe this recipe, it would be "AMAZING"!!!
Zoha says
Charlene, thank you so much for the very kind and helpful review! So happy you liked the rolls 🙂
Lucie says
Hello Zoha,
I want to make the recipe but I don't have any heavy cream, what can I use instead ?
Thanks !
Zoha says
Hi Lucie, unfortunately I don't recommend substituting out the heavy cream in this recipe
Rell says
I've made these several times to absolutely rave reviews! I skip the heavy cream step with 0 issues they are still just perfectly soft and gooey. My grandfather who is a huge critic and rarely gives compliments loved these so much!
Zoha Malik says
WOOOO thank you, Rell! I am so happy to hear your grandfather loved these :')
Maha says
Hi zoha the cinnamon rolls turned out exactly like Cinnabon for the first 2 time but the ones I made recently were like I follow exact recipe but they were bit sour and not the same like less sugar in them
Zoha says
Hi Maha, if the recipe has worked perfectly for you in the past, it doesn't sound like the recipe's fault. You likely made some error in measurement; happy to help you resolve that if you want to share more details.
Taylor says
Have you ever tried these in a glass pan? Ive made these twice and struggled getting them baked. Theyre so yummy but they dont bake evenly
Zoha says
Hi Taylor! Glass pans heat up more slowly and unevenly compared to metal — that's likely the culprit! I'd recommend switching to a metal pan for this recipe. If glass is all you have, try reducing the oven temp by 15°F and baking longer. Metal really does make a difference with rolls! 🙏
MB says
Just Amazing!!
Zoha says
Thank you so much!! 🙏😍
Patricia Noel says
it's a great recipe! Here's an idea that really works so well and make cutting and rolling so easy. when your dough is spread out add your filling as you should Instead of cutting slices, roll the entire roll evenly, rolling upward is easiest for me. You now have what looks like a log. take a piece of thread starting at either end and and holding tension to the thread with both hands slid it under the roll and cut perfectly even rolls kind of like scissors. your cuts are perfect and very easy. !!
Zoha says
Patricia, thank you for the tip! I have tried the floss method and actually find it to be messier, which is why I always use this one. I am glad that works well for you, though!🙏
Taylor says
Hey! If I am using a fan oven will the temperature be same
Zoha says
Hi Taylor, no, fan ovens tend to be hotter, so you should always reduce the temperature by 25F 🙂
Taylor says
Hi Zoha!! Oh my gosh, I just made your cinnamon rolls and they were literally the BEST ever 😭✨ So light, fluffy, and perfect I’ve tried so many recipes but this one is my top favorite!My family loved them and already wants me to make them again 😭💖 Honestly even better than Cinnabon
! Thank you!! 🫶🍩
Zoha says
Wow, thank you so much for the kind review, Taylor! I am so happy you loved these as much as I do. Light and fluffy is exactly what I was going for!
Latifa says
I just want to share my appreciation for you, and this incredible recipe. I have tried so many cinnamon scroll recipes, they never turned out the way yours do. They’re so soft and succulent. My husband’s family went crazy for them, I got so many compliments. I love this recipe so much!
* I will just add, I was wondering if you had a solution on how to make them stay soft for a day or more longer.
Thankyou for this incredible recipe.
Zoha says
You have no idea how much this means to me, Latifa! Thank you for trusting and trying my recipe and I am so so pleased the cinnamon rolls turned out great for you
Cristina-Ana Botos says
Done it and it came out perfect 😊
Zoha says
YAY! Thank you, Cristina!
Amina says
no cap the best thing I've ever baked 😭😭💖tysm Zoha you are a star ✨️ give her her flowers omg!!
Zoha says
OMG thank you Amina!!! <3
senila says
no one can genuinely post recipes like zoya❤️
Meral Nadeem says
Love your recipes
Asma @ Bake with Zoha says
Hi Meral, Honestly that really is heart lifting and an impetus to go on and on. Thanks for being part of BakewithZoha family😊
Salma Zahra says
These are actually the best cinnamon rolls ever. Perfectly moist and the icing has the perfect level of sweetness.
Asma @ Bake with Zoha says
Aww Salma, that's so sweet. Couldn't have described these cinnamon rolls better. 🙂
Nida Noman says
My 9 year old daughter and 9 year old niece are obsessed with baking nowadays and they came across your page. The recipes are so well explained and easy to follow and needless to say but fool proof! Thank you for the effort you put it ❤️ they are “baking with zoha” everyday
Zoha Malik says
This made my day. Please give them both hugs from me <3
Khadeeja says
320g of milk 100g of eggs and 113 gram of butter was too much for 650 grams of flour
i have added 50 percent more flour just to combine and make a dough that isnt that much stickier
i dont know its pakistani ap flour or my weigh machine
every thing else was perfect and rolls turns out really great
Zoha Malik says
Hi Khadeeja! Yes ingredients are different in Pakistan and this recipe is created for the US with US ingredients. That being said, the dough is very sticky to start but does eventually come together. I am glad you were able to make it work 🙂
Lama Imam says
Genuinely the best cinnamon rolls i have ever tasted and made myself!!! melt in your mouth gooey yummy cinnamon rolls. They re always a hit and I always redirect people to your recipe!! Thank you so much for all the effort you put into making these!!
Zoha Malik says
Awh, made me so happy to hear this! This is exactly what I was going for with this recipe, and thank you for your support <3
Sammy says
These cinnamon rolls are so fluffy and amazing! Probably the fourth time I have made them. I went out today, once they were out of the oven, and when I came back there were none left! Stellar recipe.
Just wondering how to make them gooier though? I thought the filling kind of dried out this time.
Zoha Malik says
Aw, thank you so much for the rave review, Sammy! That's exactly my hope with this recipe 🙂
Sophie says
Why not use melted butter for the filling? Thanks
Zoha Malik says
Hi Sophie! You can use melted too, but for some people that starts to leak if the temperature is too warm in their kitchen.
Aziza says
hello Zoha!
what's the purpose of adding heavy cream before baking the cinnamon rolls? can it be omitted?
Zoha Malik says
Hi there! It creates a steamy environment which gives the rolls a softer texture. I don't recommend skipping it
Shanzay Alam says
I made these cinnamon rolls and omg they were sooo good, so soft and gooey and just so perfect!!
I had them for the first time in my life after your cinnamon cookie from crumble and had to make it at home. everyone enjoyed and 2 dishes vanished in minutes. WILL BE MAKING THEM AGAIN AND AGAIN, THANKYOU
Zoha Malik says
AWWW thank you Shanzay! So glad you liked this recipe!
Ummul says
i made them and oh my god so deli i got 22 out of this batter and they were so fluffy and not too sweet not to bland my family loved it especially my dad he hates sweet stuff and god he asked for it the next day too yay
Zoha Malik says
Aw you made my day! Thank you Ummul!
Mary Jane Marchant says
By far the best cinnamon roll recipe - they are light and not too sweet. I did not add any flour and all ingredients were weighed - they come out perfect every time!
Zoha Malik says
thank you, Mary! I am so glad you trusted the recipe and it came out how you wanted!
Emma Novak says
If I need to make the dough just a few hours ahead of time but not overnight, would you recommend still proofing in the fridge or leaving on the counter? If left out for more than 3 hours.
Zoha Malik says
Hi Emma! It really depends on the room temperature. I'd recommend leaving it out for at least 1 hour and then checking. If it has doubled and properly proofed, transfer to the fridge (make sure the bowl is covered). This will slow down further proofing. Then remove from the fridge whenever you are ready to assemble, and the second proof might take slightly longer. Hope this helps x